The Tipton Daily Tribune from Tipton, Indiana on March 9, 1971 · Page 9
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The Tipton Daily Tribune from Tipton, Indiana · Page 9

Tipton, Indiana
Issue Date:
Tuesday, March 9, 1971
Page 9
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BRUNSWICK CHICKEN NEW ENGLAND BOILED DINNER 1/4. cup cooking oil. . 1 (•&*& *° ^ Ib.) broiler- fryer, cut-up 2 onions, sliced 1 green pepper, diced 1 (10 oz.) pkg. frozen whole'kernel corn 1 (10 oz.) pkg. frozen lima beans . \ 1 (1 Ib., 12 oz. can) tomatoes 1/2 cUp water _ teaspoons salt 14 teaspoon pepper 1/2 teaspoon paprika Few dashes Tabasco Flour (optional) Heat oil in pressure cooker; brown chicken pieces. Add onions and green pepper and saute lightly. Add corn and beans (break frozen blocks in half), tomatoes, water and seasonings. Close cover securely and place pressure regulator on vent pipe. Cook 20 ... minutes. Cool cooker at once. Thicken with flour, if desired. Makes 4 to 6 servings. : $ jf: 9|c ,.''..' SHRIMP JAMBALAYA 8 tablespoons margarine 1 clove garlic 1/2 cup chopped onion 1/2 Ib. smoked, cooked ham, "' diced 1/2 cup long grain rice, . uncooked . • 2 teaspoons salt . 1/8 teaspoon each pepper and allspice . > Pinch each cayenne, chili: powder and basil .; - • 1/2 cup boiling water 1 (lib.) can tomatoes ,.''' 1 (6 oz.) can sliced ._'."'_ .mushrooms, drained i Ib. peeled and cleaned frozen shrimp, rinsed and drained ' . 1/2 green pepper, slivered Heatpressure . cookeivsdd margarine arid saute garlic and onion until golden. Stir in ham and rice. Cook until • rice is golden; remove garlic. Add seasonings, water, tomatoes and mushrooms; mix well. Add shrimp and sprinkle green pepper strips over all. Close cover securely and c'ook , for 5 -minutes. Cool cooker at once. Remove cover and stir. Let stand 5 minutes until liquid is absorbed. Makes 8 servings. 1 piece corned beef 2 cups water , 1 bay leaf 1/2 teaspoon peppercorns 4 potatoes, halves 4 carrots 8 small white onions 1 small yellow turnip, cut in b slices 1 small head green cabbage, .quartered . • ' Mustard, optional Crisp pickles, optional Place 1 corned beef, water, bay leaf, and peppercorns in pressure cooker. Close cover securely and place pressure regulator on vent, pipe. Cook about 45 minutes. Let pres- sure drop naturally. Open cooker and add vegetables, tucking them in close together in layers around and°on top of meat. (Do not fill cooker over. % full). Replace cover securely. Place pressure regulator on vent pipe and cook 5 minutes. Cool cooker at once. Remove . peppercorns and bay leaf before serving. Makes 4 generous servings. Theeasy-as-piepie. (From start to refrigerator in only 12 minutes) Whoever first said "easy-as-pie" must have made this one. It's a delectable no cook, no bake, ho'work pie. It's the most popular ~pie~thlt ever came 6ut~of-the-Borden KitchenSrGherryO-Cream Cheese Pie. And because you make it with Eagle Brand Sweetened 1 Condensed Milk and Comstock Pie-Filling, it's unusually sumptuous. So good it's hard to believe you don't have to spend over 12 minutes to make it. Cherry-O. Cherry-O Cream Cheese Pie 1 9-inch crumb crust 1 package (8-oz.) cream cheese, softened at room temperature 1 can Eagle Brand" Sweetened Condensed Milk (not evaporated milk) y$ cup lemon juice (Measure accurately. Do not use lemon extract. It frozen lemon juice is used, reconstitute tp regular strength.) 1 teaspoon vanilla extract 1 can (Mb. 5-oz.) chilled Comstock Cherry Pie-Filling In medium-sized bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and, vanilla. Turn into crust. Refrigerate (not freeze) 2 to 3 hours. Garnish with chilled cherry pie filling.before serving. Serves 8. FREE: "The Dessert Lovers' Handbook." It's in full color. With recipes for 97 exciting, delicious, easy-to- inake desserts. Send for it. Write: Borden, Inc., Box 451, Dept. RG 371, Jersey City, N.J. 07303 ESSBBESJ35BB

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