The Brazosport Facts from Freeport, Texas on November 21, 1971 · Page 36
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The Brazosport Facts from Freeport, Texas · Page 36

Freeport, Texas
Issue Date:
Sunday, November 21, 1971
Page 36
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wsi u uotttm COOK BOOK r,mnu\ THK 8RAZUSPORT FACTS. Frwport. Tevac. &uxUr. November2I.1KI. Page27 SOI/PS A VEGETABLES STt M KD YF SQt \SH Mr i H «. )Ur*:. ft \\t T vrt r»:i> f Kl r HV Mr» Utah Mjr lUj<-» "•JS""" -,r. :;•.:.••, $ 7t<%£ IT;<V'rti i-r.ii-.f~t -..? < .".TfsK fV<?sfcsiw U (4 :hr !op« ;n!'» Put ha!v« togrthcr. tie »1th 3 Mring In krrp in Uutfinc. or bold together •*i:h toothpick* Brown lightly in remaining butter Kortsxrr b«w!, rover arxJ mok » minute* or unul MjuaiLh ts tender, turning to cook both sides Senses 6 Thi* »quash might bp faked ."Koop out shells. using center a* part of Muffing Stuff sihdU and sprinkle with a few crumb* and melted butter, Place in pan with a little water in bottom and bake at 300 degree* until noft and on top SWEET POTATO PUDDING Mr*. J. K. (Grnrvtcvri Jarobten Krrepnrt I can sweet potatoes or enough fre*h potatoes to equal cooked •'< cup sugar I small can evaporated milk 1 egg I tsp. nutmeg "j block butter '» cup raisins Marshm n I tows for topping. Method: Mash potatoes well. Add sugar, beaten eggs, cream and nutmeg and pour Into well buttered dish. Bake in moderate oven 25 minutes. Add marshmnltows to cover top Put back in oven until light brown. piailrr (.'(ivrr wi Aiuroimzi-. foil nr.A chili STROGAXOFK ON A SHOESTRING Mr*. Don Ho»d ! ! > lb» ground b«-( ;>. cup* water 1 pktt S»rogam>ff sauce mi» •s cup dairy .»our cream 2 Tbsp cai-»up 2 -S'j ojt . > can» chow mein noodles Brown beef until crumbly; dratn fat Add water and »auce mix. biend well Bring to boil. reduce heat Cover. simmer about 10 minutes. Add sour cream and cat- .tup; heal Serve over chow mein noodles. .MUSHROOM SCALLOPED POTATOES. Hubv Gregory Clute Turn oven to 350 degrees. Mix in a two quart bow): one can mushroom soup, two-thirds cup Pet milk, one-half cup grated cheese, one-fourth cup finely cut pirn lento and one-half tsp. sal! Stir m four cups thinly sliced raw potatoes. Pour into a greased one and one- half quart baking dish. Top with one-fourth cup grated cheese Bake one hour or until potatoes are lender SHOES For the Family DO«NTO«M LAKI JACKSON FHONI »7-4»l MAZOSPMT VIU.ACI PHOMI 1»7-»U1 N< At-l.OPK p«»r VTOKS » i U |{ u hi*it« \njlr too oniv irmr.i: Place cut potatoes V.'P pan. vet aside Take a wuce p.w. pUce chopped nr.fiin into it, pour contents cheese and tun good shakes of garlic salt Heat at low temperature until firmness become* soupv. Take and add to potatoes the liquid ingredients Gently stir until all potatoes are coated with cheese mix- lure Cook at 350 degrees for about 25 minutes or unul the potatoes are tender when pierced with a fork This same sauce •c-hee»e< may be used on asparagus, broccoli, or one cup minute rice mixed with one can of tuna VERMICELLI SOUP WITH GROUND MEAT BALLS William I Freeport •I cups white stock (meat or bones' 2 blades mace or some marjoram Two-thirds cup vermicelli 1 3 cup ground meat (half veal, half pork) Salt Pepper Ground nutmeg Make a fairly concentrated beef stock and simmer in it the blades of mace or marjoram. Strain and add the broken vermicelli. Prepare some small! the size of arnarbk" ground meat balls by mixing the ground meat with the salt, pepper a little ground nutmeg and some egg Roll them m the flour and botl in the soup for the last 15 minutes. The rest of the egg can be added to the soup just before serving, but is not essential. Add Milt to taste. SALMON SOUP \llynr HOY Fret-port 1 can Salmon 1 Ig. can condensed -nilk diluted \vith 'j cup water i onion Oleo or butter to tastt» Salt and pepper to taste Mix all ingredients in sauce pun. stirring almost constantly while boiling over medium flame. Cook until flavors blend well and onion is tender. MEXICAN SPAGHETTI Ruby llortnewt Braioria 1 Ib diced round or 7 steak 2 Tbsp. Wesson oil Grind together: 1 tsp. salt t pod garlic 3 Tbsp. cumin seed Brown steak in fat. drain excess fat. add one quart water Let simmer Brown one box vermicelli in skillet. Set aside. When steak is tender, add remaining ingredients. Cook IS more minutes. Serve with pinto beans and floured tortillas, BROILED TUNA SANDWICH Peggy Robkon West Columbia 1 can (7 oz.i drained and flaked tuna >i cup stuffed olives, chopped 1 » cup chopped celery One-third cup mayonnaise or salad dressing 2'} tsp. lemon juice Spread on hamburger bun. Do not top with other side of bun. Place a slice of cheese on lop and broil. To be eaten with fork. KING CABBAGE ROLL Mrs. Dlttforth Sweeny 12 large cabbage leaves I'4 Ibs. ground beef 2 tsp. salt '«• tsp. pepper 1 cup cooked rice 1 small onion chopped 1 egg •a tsp. poultry seasoning 2 Tbsp. Wesson oil 2 is oz. cans) tomato sauce 2 tsp. brown sugar 1 a cup water 1 Tbsp. lemon juice Cover cabbage leaves with boiling water. Let stand for five minutes. Combine next seven ingredients. Place equal amounts of meat mixture m center of each, leaf, fold. Combine sugar, water and lemon juice and. tomato sauce. Slack folded leaves in pan and simmer, low. and covered for one hour. . . - outfits to- dance in. swing in, to have a festive time in are here ... for you. Choose holiday outfits for every merry occasion . . . all designed with merry glowing touches "TAtt. HAtF & REGULAR SIZES." TAUL SHOP * B CIRCLE WAY LAKE JACKSON SSt-SSttt

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