The Brazosport Facts from Freeport, Texas on November 23, 1975 · Page 35
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The Brazosport Facts from Freeport, Texas · Page 35

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Location:
Freeport, Texas
Issue Date:
Sunday, November 23, 1975
Page:
Page 35
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CONTENTS APPETIZERS BEVERAGES } BREAD AND BtTTER PICKLES Mrv Jofca tiwickrr DIETETIC FRVTT DRINK Mr», R»yce Prise* LafccJadaoa (This is an original reap** 1-6 at. can frozen orange strate 3 c. pineapple juice one-third c lemon jaice dietetic orange slices scanned) dietetic 7-Up added to suit taste Mix together and refrigerate for one hour Add ice cubes to drink and garnish with ar. orange slice. CLAM CHOWDER Asa M. Indian Lake Jack son v« Ib salt pork <cut up) 1 large ooon 1 no. 303 can whole tomatoes 3 12 at bottles clam troth 3 cans minced clams 4 bay leaves 3 sprigs parsley *t c. chopped celery Saute salt pork and onion until brown Add two quarts water. tomatoes, clams and broth, celery. parsley and bay leaves Potatoes and carrots may be added if desired. Simmer a; feast two hours Sail and pepper to taste Good for a cooi day ' EGGNOG Evelyn Canroth Brockwell, Ark. "This was always made by my daddy on Christmas Eve when we had the family Christmas tree He satd he had learned to make it when he was a young boy by watching his daddy. This is such a good tasting refreshment thai I don't remember anyone of us ev?r suggesting any change in the recipe My daddy was Lee Sledge. who ii ved in Freeport most of his life . FOR EACH GUEST: Tbsp sugar 1 2 m. jigger of whiskey Separate eggs and beat the egg whites till very stiff. Beat egg yolks and sugar until they are creamy. Add tbc whiskey to the yolk mixture while continuing to beat. Pour the mixture into the beaten egg whites slowly while beating continuously. For extra rich eggnog add two ounces of whipped cream. This is poured into a glass over a scoop of vanilla ice cream. Top it with a sprinkling of nutmeg. "I gt* this recipe ta North D**ot» and i' is always £ood Not rwar Us? Urn« I used to spervd OR brtad «rxJ butter ptckk* These art al*»y* crisp and good " ! gal sliced very thin cucumber* H c salt 8 small wrote onions 2 green bell peppers • shmidrd PICXU.Mi SYRl P 5 c. sugar I's Isp tumertc 2 Tbsp mustard seed '•? tsp ground cloves 1 tsp. celery seed 5 c pickling vinegar Wash cucumber?, do not p«-ci crosswise Mix salt with and bury m cracked scr I^rt stand thrw hours t^rain wpli syrup over vegpiahics Place slow heat. Gradually bring to b point but do no! boti Stir with w spoon while efwksng Powr in ho'.jar-, and wal F1SHHOI SK Pt N( H Jan Booth I jjltr Jackson This old co.onial rf-cipc from Virginia bears the 'o!io«.-;njt notation "Jdm says watch out for swHl ht-ad in morning " "Dciiaous bus ictha!." says Mrs Booth who advises making it in a nonmetal container. It was served traditionally at taverns on holidays and when the Assembly was in session. About 6 lemons About 3-4 oranges Bar syrup ! 2 c, sugar to 1 c water boiled to dissolve* Rinds from about cucumbers 1 can pineapple juice <medium size* Put juice and rinds of fruit. cucumber rinds and pineapple juice in large bowl and cover with warm bar syrup. Allow it to sit at room temperature for 48 hours. ( Traditionally under the bed!) Remove all the rinds Add a fifth of dark rum. a fifth of cognac and a half- pint peach brandy. Place punch bowl in cracked ice and pour punch over a block of ice in the bowl. *rrrU H M .S Fir a tor U ATOP THE SARATOGA INN FEATURING PRIME STEAKS Also FRESH SEAFOOD UNTIL 11:00 PM RESERVATIONS 233-9146 or 233-5381 GULF BOULEVARD AT HIGHWAY 288, FREEPORT '•; it) ir*r. i'-j Up »oy S t*j> cocwurv.r. 3 TJ»p oi! !•!'> wr pkfi 5'.;rri^ry C hot prpyr-rt ch 2 tsp <so> uu WRAPPINGS 1 Tbsp fiow < Tbsp «atrr 4 !"r( s p.ir>- -. five rtiifiut** arsi tcrvc 1NST \VTSPK Ft) TF. \ Janrt Krrtta !•.- : c vjujr Arfd , . pjlg.', and valt and h»-^t •*••;! H-'nt fr>'inK pan. 'fnn!y rn;i- u-jrh oii A;-.; pour in f>w-fifth rjyj bai!rr tr> rover pan bottom Fry over Itr* hraJ nn!:l wl Rcmm'r from hc.Ti In cool slightly, ppf! cttg shert frnrn par, am! set aside Pino? aw-fifth of mrat mix!ur»* ( >n each egg shwt and fold tightly and toothpick Heat oil to 34O dcgrff-s and deep fry each rool until golden !>WA n Remove and dram PART\' Pt'NCH Janet Krr»ta Bra jor la 33 quarts water 2'y c. sugar 2 tsp. almond extract 3 tsp. red coloring juice of 3-4 limes or lemons 4 trays of ice -2 quarts) Mix ingredients together SHRIMP DIP Kerta Singleton Braznrla 2 pkg. Knox Gelatin one-third c cold water 1 can tomato soup 2 three-ounce pkg, cream cheese '2 c. finely chopped green pepper •y c. finely chopped celery' ': c. finely chopped onion 1 Ib. boiled shrimp 'cut up 1 juice of 1 lemon 1 c. mayonnaise (not salad dressing i salt, pepper, garlic- powder, tobasco to taste. Dissolve gelatin in water. Meat soup and cheese until dissolved Cool. Add other ingredients. Mix well. Chill before serving. ••til !n A Clip of hn! M MMfF. TF. \ Mf» II M. Shaw Itraioria 1 c ^ufi-ir - c Tfl!i« 2 t.sp cinnamfti l : -i Up allspice Mix all ingrrdspnt* ('.Aether Store in covered jar To serve, put two to three iraspooa* m cup and fill with hoi water Very good in cool weather SHRIMP WP Mr». J J. Splllrr Jr. Rraioria IB m pkjj cream cheese 1 c mayonnaise Dnsh of celer;. salt 2 !sp lemon juice 2 Tt»p catsup 1 Ib shrimp 1 Tbsp grated onion Boil shrimp in water with one envelope Crab Boil >or sack whichever way it may come > f'lean shrimp and add to above ingredients which have been blended You may add a little garlic salt if vou desire Shoes for Women WOWIN » SHOE w UN S si DeLISO BRAZOSPOHT VII.I.AGK »?-«ui IHWNTOWN l.AKK J *< KSON 2S7-4W1

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