The Brazosport Facts from Freeport, Texas on November 21, 1971 · Page 32
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The Brazosport Facts from Freeport, Texas · Page 32

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Location:
Freeport, Texas
Issue Date:
Sunday, November 21, 1971
Page:
Page 32
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\\M \l HOLIDAY C OOK BOOK KDIT7ON THE BRAZOSPORT FACTS. Fr*rport. Te*»*. Sunday. NovemberSl.lfll. CHKRHYDRKAM v\i-\r> MM . »' rank 4 M»io»«* Sr ttt* tati* S ' !6 of ran dark of Ugjit »wr<i cheror*. psSin! !<1S'«oT ratv >« ruj> fruit »>* t.RKKN GODDESS S \l_\DDRKSSINC. Mr. Mari I «• Manet Rratorta ; T!i»p ir ; 7t*»p < Th»p COLKSI,\\V \\r»t Columbia ! head • ; rwp (war, hsK « nrnhrn J r«p .miniature mar J Ttwp Irtr.ori hjicr Drain cftcrnrM -tntj ptr^appi** r***<r% ;r;K r<s«* fourth riip cr.iTihinr-f! *yr«jn r<>n-.t<ine «-ftK» (nil! ivTiirw irjr.nr, «ace. *«iJi»r and val( C«A over mrdiurn heat v.irnnit until thick. Krjnmr imtri hen! ^r,(t *f>M ;:- WHIT CTCAJTV 'Vmi ("nrnbinr ',M!h 1 1 cup chopfd orm-n ;: csrp crram I T>«p anchovy p^Mr MJI u ;h«n>u£h!> »ifh a n-ncr .ir hi<TT<!rT Tltcr. !.»!••<•! c«r!^:.-i<-r» v <>?)«• KHUTSA1.AD r«. Krsnli J >>»lu» Itr a rorta Krrrport 1 qu.ir! rnayonnatsr '.- rup hu!!rrn'.ir« 1 ; cup orXMK<' choose '; cup tour crram U of., brick (uxjuffu mar«hmall«iw» tTn!i hour or ttinrr Serve m Jinn! l*>»! Makes five Ttwp ni cup ^ufiitr ic<" inn! ami a<td rrM ti( its and nn\ well '. tsp parsley flake* S»ii! and pepper !>a>Ji ji.iriic powder Whip loRether (."hill Soups & Vegetables... SWKET POTATO SNOWBAU..S Sarah l'hipf« lira intla > - cup brown sugar '• i isp grnund cinrwmon 1 Tbsp. tmtler 2 cups cooked, mnshed 1 oip shr«ld«xl cocoanut K) large marshmaliows lilrnd s\njnr. cinnamon. and txiitiT with m;uUied polnlors until smooth Firmly coat ench mnr- shmailow with potato mixture, then roll potato hall In coconnut. F'lnce hnlls m a buttered haklng dish and bake five lo in minutes nt 350 degrees BLACK EYE JAM- BAI-VYA Mr». J.H. ((".rnrvlc»|.| Jac)ib»rn Freeport I Ib (resh blackeye peas nr 2 cans hlackrye peas 1 small onion, minced fine S;<ll, to taste ',. clove garlic, minced line (optional* (shopped parsley and onion tops to laste 2 cups raw rice cooked according to rice recipe Worcestershire Sauce i may In' sprinkled a(u-r servmR lo bring out flavor, i Method: In using dried peas, add one small onion and garlic nnd one qunrl water. Bring to boil, Ixwer flame and let simmer slowly until pens are tender and creamy. Add cw>ked rice, stirring gently until rice is coated with pen mixture. Add parsley and onion tops. Chopped ham or bncon mnv be added. A htur fl«» To t»f f^ fUKHITUIg S SIS West Second St. Freeport 233-192 EOGPl-XNT FRITTERS f'rggy Rubison Ucit Columbia 2 medium sized eggplants 1 tsp salt 1 ? cup sugar 1 cup flour 2 large eggs feel eggplants, dice, place in saucepan and cover with water. Cook until tender. Mash eggplant, add sugar, salt. Dour, and eggs. Beat into a b.ttter Drop by rablespoonfuls into hot fat. Brown on both sides, drum on paper towels. Serve hot. CHICKEN BISQUE SOUP Mrs. Thomas .McCIurr Frreport :t Ib. stewing hen Enough water to cover U6 cups) 3 Tbsp. salt 4 celery stalks 4 carrots 2 onions Boil until chicken is tender and can be pulled off bone. Strain off eight cups of chicken stock. Make butter roux by melting one- half pounds butter, then adding one cup of flour. Bring chicken stock to a very low boil, then slowly add butter roux. Simmer IS minu'"s or less until soup takes on glaze. Add one- half cup chopped pimien- los, one-half cup chopped chicken, one-half cup blanched chopped peppers. Add one teaspoon MSG, one-half teaspoon pepper. Stir constantly. Add a few drops of yellow food coloring, Serves 8 to \<K SALADS I .MARINATED GREEN BEAN SALAD >tarr Ann Madiac AnOrtoa i can uholr green beans 1 can yellow WM be*n* 1 can kidney- beans *< cup sugar < optional if *»r<rt *alad t» dewred) '• cup grwn p*t>p*r. SHRIMP SALAD 5 be)! prpprr. chopped on>nn chopped PRKSSIVC; '-. cup ! iip M)I ': Up (UITMDC Mn aii uiRrpdipntSi awl !o hoi! Pour hot ovrr vrprlabJr*. »<i?i cxic he aping tablespoon •talad lircvtins. tn*» and chill completely ROQfKF'ORT DRESSING '.- cup onions, minced ': cup MaTola oil ' ; cup vinegar 1 !sp IJWTV Seasoned ! tsp salt ': ssp white pepper Drain canned vegetables, then combine all mgredienJs in a large mixing bowl Cover and diili well, at least tw-o hours before serving 'Optional-drain and serve «n onsp lettuce A little grated carrot may be added on top of salad for color ' Wrtt Columbia I bag shrimp 1 cup ice cream salt 1 whole onion 1 lemon, cut 3 cloves garlic Black and red peppers Add all ingredients except shrimp in large pot of boiling water Add as many- shrimp, unshelled. as desired Boil 30 mmules. when shell* begin to leave body of shrimp, drain at once Run cool waier over .shrimp and pour crushed ice over them Set until cold Shell and let drain. DRESSING 2 hard boiled eggs I cup celery, chopped 3 Tbsp. grated dill pickle 1 Tbsp. lemon juice I Tbsp, catsup '7 cup mayonnaise 'i tsp, Worcestershire sauce tsp. Mack pepper »» tsp salt Toss together with shrimp. Serve on crisp lettuce. Garnish with boiled eggs. Also very good with ripe avocados. CRANBERRY SALAD? Huel EudaJry Freeport 2 one-third cup miniature marshmaifows 3 cups fresh cranberries I cup sugar t i No. 2» can crushed pineapple <; cup chopped pecans i Ig. can evaporated! milk, chilled Put cranberries through food chopper, using course grinder. Frozen berries grind best. Add sugar and let set two hours. Add marshmaltows. pineapple, and pecans. Whip milk and fold into cranberry mixture. Refrigerate or freeze. Follow Your Favorite ...STRAIGHT TO THE DOME fOK O/fcEJI ACTION. FIRST RATE SEATS ARE RESERVE® JFQRf YOU BY VELVA tASHtEE A7 9RAZOSPORT SAVINGS*LOAN'S SUNSHINE CEMTEff. FOIIQW YOURTEAM AND FORGET T/CKE? HASSEtS^FRQM K/CKOFF TO TOUCHDOWN WtTH T/CKETS FR0M BRAZOSPORTSAVINGS & tOAWS SE/NSH/NECEMfEfT. FREEPORT AND £AK£ JACKSON | FREEPOHf - tAKE JACKSON

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