Alton Evening Telegraph from Alton, Illinois on December 28, 1970 · Page 24
Get access to this page with a Free Trial

Alton Evening Telegraph from Alton, Illinois · Page 24

Alton, Illinois
Issue Date:
Monday, December 28, 1970
Page 24
Start Free Trial

Mb . » Tetegrapti Monday, Dec. 28, 1&70 eas for your turkey leftovers .- • * By ALICE DENHOFF Here are some really in- j spired turkey leftovers, ideas, i the first: i LUNCHEON TURKEY i SALAD i 2 cups diced cooked j turkey > 1 cup cooked peas I 1 cup diced celery 3 % cup seedless grape I halves or chopped apple ^•2-tablespobns lemon juice 1 teaspoon minced onion 46 teaspoon salt l /4 teaspoon pepper % cup mayonnaise Mix together first 8 Ingredients. Toss with mayonnaise until evenly coated. Chill. Serve In a lettuce-garnished bowl. Makes 4 (1 cup) servings. <£>Just as nice with chicken, "too, and it's also a nice supper item. Turkey stars in a delicious casserole that can be brought to table with pride. The recipe serves 6 • nicely. CURRIED TURKEY CASSEROLE $ cup flour •3& cup mayonnaise 2% cups chicken bouillon 2 teaspoons curry powder 1 small onion, finely chopped 2 cups cooked rice 1 (10-ounce) package frozen French style ' green beans, cooked and ^ drained £2 cups diced cooked 5H. turkey •*1 (5-ounce) can water chestnuts, drained and sliced 1/3 cup fine dry bread crumbs 1 tablespoons margarine, melted Stir flour into mayonnaise until well blended; gently stir in bouillon. Stir in curry powder and onion. Stirring constantly, cook over low heat 6 to 10 minutes or until thickened. Layer half of the rice, beans, turkey, water chestnuts and mayonnaise mixture in a 2-quart casserole. Repeat layering. Mix bread crumbs and margarine; sprinkle over top. Bake at 350 degree F. 25 to 30 minutes or until bubbly. Serves 6. Maybe trite, but still a favorite with many of us is an a la king dish, especially when it's well done. TURKEY A LA KING 14 cup flour % cup mayonnaise l\<z cups chicken bouillon 2 cups diced cooked turkey */4 cup diced pimiento 1 (3-ounce) can sliced mushrooms Blend flour into mayonnaise. Gradually- stir in bouillon. Stirring constantly, cook over low heat about 5 minutes or until thickened. Stir in next 3 ingredients. Add salt and pepper. Serve over toast points, or to do it up smartly, serve in puff shells. Makes 4 servings. A fresh grape pie is king of desserts By AILEEN CLAIRE NBA Food Editor A fresh grape pie is a treat too few enjoy since the passing of individual grape arbors. However, Californians still whip up an occasional grape dessert and share one recipe for this different taste treat. .JHOJAVE GOLD CHIFFON i PIE ''• 1% cups sifted all - purpose 1 flour § % teaspoon salt '* % cup shortening :• 1/3 to % cup chilled water • Combine flour and salt in '•; mixing bowl. Cut shortening I into mixture with pastry I blender or two knives. ;3 Sprinkle water over mixture, < stirring lightly with a fork $ until dough forms ball. Cover > dough; chill slightly. I Roll dough % - inch thick \ on floured board to provide I 12 - inch disk. Lift dough I gently on rolling pin to 5 transfer to 9 - inch oven • j proof glass pie plate. Fit | lightly without stretching. I Trim edge leaving % - inch j overlap; turn under and flute I hjgh rim with fingers. Prick J bottom with fork. Bake in 425 j • degree oven 10 • 15 minutes. Cool on rack. Chill. . £OLD CHIFFON FILLING: *'J cup sugar envelope u/iflavored gelatin % teaspoon salt 4 Eggs, room temperature % cup Jemon juice ^ teaspoon grated lemon rind % teaspoon cream of tartar, optional ty cup heavy cream» whipped Yellow food coloring Mix 2/5 • cup sugar, gelatin and salt in top of double boiler. Separate eggs, placing yolks in small bowl and in large bowl. Beat slightly; add lemon and rind, beating until __ iepj ygjfc. mixture into siigai- mixture ana cook over eiounertag water, stirring constantly until mixture coats spoon. Cool thoroughly, stirring as necessary. At mixture thickens, stir cream of tartar into egg whites. Beat at highest speed until whites stand in firm peaks. Sprinkle remaining 1/3 - cup sugar by tablespoonful on whites slowly, beating continuously. Fold meringue and whipped cream into lemon mixture separately. Tint with coloring. Turn into chilled pastry; chill until firm. SPICE GRAPE GLAZE: 1% cups seedless green grapes, halved (Thompsons or Perlettes) % cup sugar % teaspoon ground nutmeg % teaspoon ground .ginger Few grains salt 1% tablespoons lemon juice Yellow food coloring Blend sugar, nutmeg, ginger, salt and cornstarch in very small saucepan. Stir water and lemon juice into mixture. Cook over low heat until sauce boils and thickens. Tint with coloring. Add grapes and cool. Spoon over chilled pie. Refrigerate until set, about 1 hour. Yield: 6 generous servings. Cooking cues You'll be busy replenishing the appetizer tray when it holds Sausage-Water Chestnut Bits. No problem, since these tasty tidbits are easy to prepare and can be made ahead and refrigerated for a quick warm-up. Just cut slices of bacon and water chestnuts in half crosswise. Wrap each half slice of bacon around a cocktail frankfurter or cocktail sausage and a water chestnut half and fasten with a wooden pick. Place "bits" on rack in open roasting pan and bake is 450 degree F. oven until bacon is crisp. •s •o F ^ .1 ALL THE FfcttJNtoLV FOLKS AT (£• Jw^SjF/rl UCK, >t=L I I 2980 leUltnt, Alton, HI. WISH YOU-ONE AND ALL-A We Reserve the Right To Limit Prices Good Thru Tues., Jan. 5, 1971 YEAR ***** —it'sParty Time! HUNTER'S FULLY COOKED WHOLE—19 TO 22 LBS. RICH-EXTRA STRENGTH !• STAFF — FANCY Applesauce si oo REALEMON Lemon Juice PACK Potato 6 Ox. Bex Schnuck's Dairy SCHNUCK'S-DELICIOUS Holiday Nog "«' Half Pint PEVELY WHIPPING Cream < PILLSBURY - SNOWFLAKE Dinner Rolls . i£ 29c BORDEN'S-4 VARIETIES Cheese Spreads 3 ^ 88c TAN6Y TASTE BROOKS A 20 Oz. §4 Catsup.... o •*• I Schnuck's Bakery BITE SIZE — TENDER DOLLAR SIZE Sandwich Rolls .... £, k 390 Perfect for Hors d' Oeuvres In Reheatable Foil Pan MILWAUKEE — TWIN LOAF Party Rye 2 Lo8a <? es 490 Topped With Caraway Seed and Kosher Salt FLAKY TENDER — DANISH HAZEL NUT Horseshoe Stollen .. EaC h $ 1'09 EGG NOG Party Cake E ach*1-59 Large Size — Serves 10 Bakery Prices Good Thru Thurs., Dec. 31 1 COUPON Tiger Coffee I 1 Lb, Can IP Limit 1 Coupon Per Family Coupon Expires f Tues., Jan. 5, '71 * r | BEirtHOOtit 30c COUPON FOLGERS Instant Coffee 10 Ot. $ 188 Jar I Limit 1 Coupon If Per Family. * 3 Coupon Expires It Tues., Jan. 5, '71 JA BHItNDOHf Tiger Lb. ONE LIMIT — NONE SOLD TO DEALERS 39c Select Shank Portion Lb. Fancy Butt Portion Mb. 49c Libby Tomatoi Juice 46-Oz, Can Limit 3 BLUE RIBBON — MAYROSE TRUE VALUE OR QUlK CARVE . Boneless Hams Whole Lb. ONE LIMIT — NONE SOLD TO DEALERS Half 'O Ham, Lb. 99c Sliced— Whole or Half ..Lb. $1.05 HALVES OR SLICED Staff Peaches . . . .£* STAFF — FANCY — CUT - ft , Green Beans . . . . c an EXTRA CREAMY ',_ ±. _ _ Staff Mayonnaise "S 1 59* STAFF— Salad Mustard "jj? 1 19" IBETTENDORF — FULLY COOKED Prime Hams 12tow ^89c I SUPER TRIM—SPECIAL CURE I DOUBLE SMOKE — SUPPLY LIMITED Four UAIM 10 lo 14 Lbs - OO* | Winds nam i*. ssc KREY'S — BONELESS — WHOLE Gourmet Hams . " 98c ARMOUR'S — BONELESS ~ Speedi-Cut Hams ">• $1.09 DUBUQUE — BONELESS Dainty Rolls . . i< 99c DUBUQUE'S — EXTRA FANCY Corned Beef Brisket- $1,09 **** HICKORY HOUSE OR Miss Iowa Bacon . >- 69c ROYAL BUFFET — FOIL WRAP Sliced Bacon . . ™ 79c MAYROSE — HICKORY HILL SURREY'FARM or Four Winds Bacon u. 89c KREY'S — A.C — PIECE Braunschweiger i* 59c SKINLESS — MAYROSE — KREY or Hunter Wieners %J 59c .' SKINLESS—MAYROSE—KREY OR Hunter Wieners " 79c ALL MEAT — SLICED * - - ; Hunter's Bologna " 68c -r-it 's Party Time! Tenderloins FANCY. LARGE SIZE FLASH FROZEN Gulf Shrimp Schnuck's Frozen Foods JENO'S 6Oz. Aft Pizza Rolls . "•<• 48 THE PERFECT PARTY MIX STAFF 6 Oz. <|f| Lemonade ... Can III KEEBLER'S Snacks.... 2 "*' 89° FLAVOR HOUSE- DRY ROAST NATURAL 8 Oz. Peanuts... Jar FOR ELEGANT DINING Flash 'Frozen 3 to 4 U. Avg., •.-•'.•"-... i . Lb. BLUE RIBBON "CUSTOM AGED" ' U. S. Choice Beef Top Round Roast .. Lb, $1,39 Bottom Round Roast Lb. $1.29 Family Steaks .... Lb, SI.29 CUT ONE INCH THJICK London Broil Steaks Lb, $1,39 FRESH — DAILY DATED Ground Beef ..;.. .&%,. 690 5-Lb. Box "GoldenWest" Fryer Parts Legs Lb. 49c Breasts Lb. 59c Thighs Lb. 55c Drumsticks Lb. 59c Fresh Livers Lb, T9c I Bulk— I Smaller ' Quantities Lb. fl.2t Schnuck's Deli Holiday Party Platters $775 i and • up A Large Selection of Selected Savory Luncheon Meats, Fancy And Imported Cheese, A Variety of Salads. Loin Of Pork, Roast Beef, Roast Turkey, Danish Ham — AH Platters Decorated For your Party, Maryland—Jet Fresh—Oysters Standard UJJ OQ* Select Oysters . pint 05r Bulk _ . Half Oysters . pint 8-oz. Ctn. 98e 8-oz. Ctn. $1. 10 OZ . TREASURE ISLE Cooked Shrimp .SEA PASS— Individually Frozen Peeled Shrimp %g • ? U9 J'/j-Lb. Bag $3.68 Oft* o9C TOP QUALITY GOV'T INSPECTED TurkeysLX' 1 ' CORTLAND FARMS GRADE'"A" Turkeys 12 to 16 LbLb 7 49£ BETTENDORF PRIME GRADE "A" (12 to 14 Lbs.—Lb. 40c) Turkeys . —...-'.. Lb . 45$ U.S. GRADE "A" — FLASH FROZEN Four Winds Turkeys ... Lb> 55£ 18 Lbs. And Up SWIFT'S— GRADE "A" Cornish Roasters— CRrf 5 to 7 Lbs. .. Lb. "V SWIFT'S— GRADE "A" Fancy Ducklings— earf 4 to 5 Lbs. .. Lb. g5l V WESTVIEW FARMS Capons— nad Grade "A" .. Lb. ••P HONEYSUCKLE WHITE & DARK MEAT Turkey Roasts $9 on 2W-Lb. Pkg ..... *«iW. "Pride of the Farm' 9 CALLIE STYLE - LEAN Pork Roast , . u, 39« FRESH. NUTRITIOUS Pork Hocks Lb , 43c BULR ~ SEASONED RIGHT Pork Sausage Lb. P9c COUNTRY STYLE _, LINK Pork Sausage Lb. 79c EDWARD'S — WHOLE HOG __ Pork Sausage w,, 79c SIZE u.29o For FANCY -. POMBSTJC Lamb Shoulder.... 79c

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free