The Brazosport Facts from Freeport, Texas on November 23, 1975 · Page 53
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The Brazosport Facts from Freeport, Texas · Page 53

Freeport, Texas
Issue Date:
Sunday, November 23, 1975
Page 53
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T «-*CTVy»M>QgT. 1U»«O*Y . MEATS, & MAINDISHES BROILED HAM AND PINEAPPLE SLICES Mr* Donald M«»on J lo m lb ham she* '-.• jnch thick 1 can 8 ;; or. i «iic«d ptoeapple. drained Soft butler «r roargxrine Set oven cootroJ «t bcofl or 550 degree*. DwgOBaDy -j^Mb -miter e4§e of tot oa tuutftat i^nct tttervata to prevent curJin|t Flacc h«tn on rack in broiler pan BroU 3 inch** Irorr. brat 5 minutes on each side or unui brown During last 2 muiute* of brotlin« arrange ptnea^ite «Uc«s on bam bnab ritosi with butler Four *er- FRIKD Mr» John I JOAT* C'ri<rk ' Thr tuff alcohoi cantrr.S root* oo! in c*»* you a "{ire-totalw' ljr*v»-» 3 htUe ye«»t> ta.str Aftd nwUr» cn»! tendrr whrrras :hr rg|j -!yp«- twisrr is *ojOD and tough Also good for fr>in« shrimp and onion ruxjf* " i : j c sifSrd flour i Isp ial! or ffior*- 3 up piapniut for trtkjf aljcn'r aijtrfxtirftt* »rii f'mjr tn jx»' rtvoujih lo tnalir > nicr ttrr. and !wj! Any Urwr s«-ft dnrJi at Sg|i!an'. pevJ*^ and tltcr- ifcr. i>ipr»ch fthrr ;n SaUrr. r'w! in fine rrackt-r crurr.?« arsd drip int at! until goScicr; bfm*t: U,*-»i KH KH Mr» II M Mu« RrxorU i-v g**x5 5 tfa h*-tn with T>-r KACI« r 4 !b ctuli J-M-S'. i Ufgr .:.T.sor. Cf-xsj>p«-v ; c loirs garj:;- ;r, as ovs* r Tt*r» 'o shjrr I "»{! CUiTUft J'lscr r-,r j»>5 an*! <xwk vir.Si. boi!. N?S»»-T hrai atvl »:rr.rr-.«-r ah**;', how Sk;r:i »/r >.„• <'. u r:t;, e cmiiry; v \i Ho*. Scrv n:x\.s,sr>-j.» « tin i ^!^» J J >pillrr Jr t 1-ioi. 1 t'.p gfnund nr'-gar;<? 6 t.*p chili {Kiwtjfr 2-1'. u; i sr.i tiifn^iix^ 2 c hot M aicr »«ll In lastr Plarr m«-4i(. rmsoti and s*>r!ir in iron pot or skilit-' S«9U- until lightly brownrd AiJd rrst Brtrig to .-( boil, lower b«-a! and •ilnmcr abou! one hot;r c»vcrr<] SJtim off (at Strvr -*-ith ncr or fnrd jmiators Srrvrs about 14 MHWKSTSAI S\(.K .STt KFI\(. Mr* l>onald Maton Krprport 1 Ib pork MIUMIKC. crumblrd s » c mmccd onion Pj c chopped celery (stalks and HAPW THANKSGIVING Butter or margarine t c soft bread cubes Hi isp cru*hed leaf sage 1 isp. thyme leaves Mi Up pepper In large skillet, cook and utir Muxage, onion and celery until meal It brown and onion i» tender. Drain off f«l. add enough butter to *au*agc fat to measure I cup. SUr butter mixture and ntxnjt one- third of the bread cubes Into meat mixture. Turn into deep bowl. Add remaining ingredients and toiu. Nine cups (enough for a 12-pound turkey i PORK CHOPS BOULANGERE Mr*. A. L. Johnttone Lake Jackson ssoemtion H*ttPO«T LAKE JACKSON ALVW WEST COLLflMBlA Six thick pork chops browned In clarified butter; drain. Add dry wine. Slice onions and potatoes very thin and pla.ce on the top of each chop. Add stock to make pan full. Bake at 500 degrees on bottom shelf. Press potatoes down once or twice. Bake uncovered. Salt and I pepper to taste. Make stock using pork bones, carrot, onion. water parsley, bay leaf and thyme. Serves xix. Hit \/(is|'(»HI Ul \MO\|| ip-^ >I'IAIU.II>1. Barons // W f f /*f \ ** »*/A»

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