The Brazosport Facts from Freeport, Texas on November 23, 1975 · Page 56
Get access to this page with a Free Trial

The Brazosport Facts from Freeport, Texas · Page 56

Publication:
Location:
Freeport, Texas
Issue Date:
Sunday, November 23, 1975
Page:
Page 56
Start Free Trial
Cancel

tjxj* «roo« \T1t Krrtt* J rr.i rif>$*rs wnfla vcfnl grla!:n '•; <: >»4!FT ;'-; c cntnfr.ftfiil fgjt&af >r>«v ltw»£ic 5 >" -* hjppi.ig crrjjrr. ed crram sttJtr*vcfi!rw cbrrnc* .Sj*Tvr,iir griai;^ r~vcr;n o^ r-f AiitrT jr. woi;',irr, i-Jusc-p ji*fj J'litcr isvcr Icrvi .V-jj! a:vJ *'.<r ;xtt£!ar,Uy ur.Sii grlaltn e 'mm hca* anrf •*?-.::<• ic4cj srs whipping cream Turn ;P!-:- 4 i-cup ring nsQJ<! chill until W'ftcfl ?r.»<!) !r-w4J wr»r unrnoid m MT-vii-jj ;sia;:«-s- To rr-akr •i-i^s rnoid »s!h spoiniusj .:;( whipped cream ««d garnish wilt; ,Ar.£rju-A '.ft*- hoJSy «-a\T»"* an<J hah «-d ctxrr-.r* Makes 6 to * M»T- BASIC 1>KSSKRTSAI.AI> Macir Colto? Ijikr Jacktoo I U «t-' pkg Jello (orange. strawberry or cherry* 5 1 3 oji pkg cream cbeesw t c whipped cream t can crushed pineapple < or fa vorite fruil' I banana 1 c walnuts or pecans > optional i Mix Jello mis according to in itructions Add cream ch*>cw and whip with bratcr unu) amoolh Fold in (rut! and whipped cream and nuts * if dcsirrd ' ThU is especially good if you are not planning a de»»ert and * vparato vabd' SHKIMP SAI,,\t) \V AI.K1KI Irma C. Mrndora Free port 1 can * 30 oz ) sliced pineapple 1 c Miracle Whip salad drcjwing 2 Tlwp chopped parsley 1 quart torn aborted greens 2 c. cucumber slices 1 Ib frozen cleaned shrimp, cooked 2 or 3 bananas 2 Tbsp lemon juice Drain pineapple, reserving 3 tablcspooai syrup Combine Miracle Whip, parsley and reserved syrup. mix well and chill- Arrange greens in bottom of shallow salad bowl; stack pineapple in center. Arrange shrimp and cucumber around pineapple; chill. Before serving peel bananas and cut in half lengthwise, dip in lemon juice Arrange on salad Serve with dressing. BHA/OMMWT ni \M!»NI> Shoes for Women „ HAM II .HTYtK BLAfKKVK PK/VS Mr* Hoicr Priocr Jackton !o«a!ora. Tt^fO. 1UMOAT. ; Tt»p ; « up fVante naucf !o ta»!r 6 CtJpa hlackrjr pr*s f"ul Jorr.a'o. tiniran ar?<J ' **uc«- pan or »kil]tf Add arxi pscanSr saucr Jo !j>i! :«-n£lrr ic^etbrr Makes ap- tTt\\BKRRY MOLD Mr» J J.Spillrr Jr HrntorU EJrain ooe no. 2 can crushed suave »yrup for later 1 r»-o pks cherry gelatin and *4 c «igar in 2 c hoi watw Add ; > c. boubom 1 Tb*p lemon jute* and reserved pineapple juice Chill to cwatstency of j*?lly MA: Cn»h«J pineapple' } !b raw ground cranberries 1 small ground orange 1 c chopped celery I c. brown nuts Turn into a two^oan mold and chill until firm Unmoid and garnish. Make* 12 servings. CORN CASSEROLE Mr». Royce Prince LakeJackaoa i An original recipe > 1 Thsp marganne l con whole kerne! corn \drained* 1 can cream corn 2e«gs one-third c canned cream salt and pepper to taste 1 packet of Sweet 'N Low or 1 tsp. sugar Beat eggs; add cream and whip. Add salt and pepper, sweetening and melted margarine. Place into shallow baking dish greased with margarine. Bake at 325 degrees for approximately 30 to 33 minutes CHR!STM.\S CRANBERRY SAL.-XD >!rs. Ret Rhone Sr. itichwood 1 Ib fresh cranberries 2 c sugar 10 marshmallows (cut up) 1 20o*. can crushed pineapple (well drained i 1 c pecan pieces *? pt. whipping cream Grind cranberries and let stand in sugar for two hours. Fold in cut-up marshmallows. pineapple, pecans and the whipping cream (whipped). Pour into a baking pan or mold and freeze. r info a . p*"p$x-r cooked dowr. CRANBERRY SALAD Janrt Krr*t» Braiorta !-8 en pkg cream cheese, 2 Tbsp : Thsp l can whole cranberry sauce ! can crushed pineapple (drained; '•> c chopped nuts 1 carton whipping cream I Lsp vanilla : ; c powdered Migar Serften cream ch«»ese and add salad dressing. »ugar. cranberry sauce. pineapple and nuts. Whip the whipping cream, vanilla and powdered sug.tr Fold first mixture into whipping cn?am Place in pan and freeze for four to six hours. CHRISTMAS SNOW SALAD Julia Simm* Lake Jackson Make custard of these ingredient'! and cool 4 egg yolks 1 c milk 2 Tbsp sugar Dram I can of each: No 2 can Royal Ann Cherries (2 c.> No. 2>i can crushed pineapple '3 l i c.} No. 2 1 7 can pears (3 l -» c.l Remove pits from cherries, dice pears, combine all fruits, drain age in. Add fruit to custard. Add the following to above ingredients. Juice of lemon I Ib. miniature marshmallows 1 pt- whipping cream whipped. Refrigerate 24 hours. Do not freeze. Will keep indefinitely. RED CABBAGE- OLD FASHION ToniLederer dote l med. head red cabbage 1 qt. water 2 Tbsp. bacon fat 1 medium onion (diced) »? c. wine vinegar 2 tsp. sugar 1 tart apple : Lsp. salt 2 Tbsp. flour Slice cabbage, shredding; dice onion and apple Saute onion in bacon fat until tender Pour water in; follow by adding cabbage, vinegar, sugar, salt and apple, cook 45 minutes until tender Add more vinegar or less sugar to taste. "Tastes nothing like 'store-bought' Coot. Before eating re-heat, adding flour until sauce is smooth." STRINGBEANS DELCXE Mrs. Royce Prince Lake Jackson (This Is an original recipe) 2 cans French style string beans 2 Tbsp. margarine' 1 small jar mushrooms (sliced) ** small pkg. almonds (slivered) Salt and pepper to taste. Drain juice from cans into saucepan: add salt to taste. Cook down to half of original contents. Adc stringbeans. mushrooms and almonds. Stir and simmer on low heat approximately 15 to 20 minutes. When ready to serve, place in serving dish, add margarine and sprinkle with a few almonds. TWENTY FOUR HOUR SLAW Julia £utuuts Lake Jackson 1 large head cabbage, shredded 1 medium onion, sliced 1 green pepper, chopped I small jar pimento l i c. white vinegar 1 tsp. salt I Up. celery salt seed t tsp. prepared mustard '«. tsp black pepper 'a c salad oil Combine cabbage, onion, green pepper, pimiento. and sugar. Set aside for 1-2 hours. Combine remaining ingredients and boil for 3 minutes. Pour hot dressing over cabbage mixture. Cover and chill for 24 hours. Yield: 12 to 16 servings. BRAZOSPORT VILLAGE »7-«14l DOWNTOWN LAKE JACKSON »7-4Z*l HOT TURKEY SALAD Mrs. D*bra Mason Free port 2 c. of cut-up cooked turkey 2 c. thinly sliced celery 1 c. croutons 1 c. mayonnaise l s c. chopped or slivered almonds 2 Tbsp. lemon juice 2 tsp. instant minced onion 'i tsp. salt l s c. shredded Cheddar or Swiss cheese l c. crushed potato chips Heat oven to 450 degrees. Mix all ingredients except cheese and potato chips. Spoon into baking dishes. Sprinkle with cheese and potato chips Bake uncovered 10 to 15 minutes or until bubbly. Six servings. tte uncommon store for the uncommon individual come in this week / discover distinction and excitement in your home furnishing fashions

What members have found on this page

Get access to Newspapers.com

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

Try it free