Alton Evening Telegraph from Alton, Illinois on January 6, 1971 · Page 21
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Alton Evening Telegraph from Alton, Illinois · Page 21

Alton, Illinois
Issue Date:
Wednesday, January 6, 1971
Page 21
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.Minn F'/\ chin:; Tclfgi-iph Wo.inesday, January 6, 1971 B-5 No guesswork in making Salmon Rockefeller T-ouisiana has long been recognized as the , most colorful culinary state in America, and New Orleans a S the most food aware city in our vast county of regional flavors and favorite dishes. Here in this lush land of bays and bayous, Creole cooks took the best of Spanish, Italian and French cooking, mixed it with the culinary secrets of the American Indian, and stirred it all together with natural Negro skill to make a varied cuisine unique to the stale. With the Mississippi, the great Father of waters, reaching its arms upward into the state from the Gulf of Mexico in a mass of estuaries teeming with different species of fish and seafood, it is little wonder that some of the best of Louisiana dishes make use of their available gifts from the sea, rivers, streams and salt marshes. One of the most famous seafood dishes is Oysters Rochefeller. It was named for America's wealthiest citizen because the elegant sauce, made of eighteen different ingredients, was incrediby rich, a little too rich, perhaps, for our present day emphasis on economy of calories and dollars. Had salmon been available in New Orleans it is not hard to conceive that it might have been the delicate fish used in the original recipe in place of oysters, for salmon, the King of Fish, is uncontested in piscatorial supremacy. Use cleverly packed candy for any party By ALICE DENHOFF Assemble some pretty, reusable containers and fill them with delicious homemade candies for your next party. Like the idea? Then here are some recipes. GOLDEN PENUCHE 1 jar (714 ounces) Marshmallow Fluff % Cup evaporated milk % Cup butter or margarine 1% cups sugar % teaspoon salt 2 packages (2 cups) butterscotch flavored morsels 1 teaspoon vanilla '/£ cup chopped walnuts Combine first 5 ingredients in a saucepan. Bring to full rolling boil, stirring constantly. Continue to boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Add next 2 ingredients; stir until smooth. Add walnuts. Turn into greased 8-inch square pan. Chill until firm. Cut into 1-inch squares. Makes about 2 pounds of really delicious, good candy. BUTTERSCOTCH PRALINES 2 cups granulated sugar 1 cup light brown sugar, firmly packed % cup water 14 cup light corn syrup 1 teaspoon vinegar % teaspoon salt 1 package (1 cup) butterscotch flavored morsels 14 cup coarsely chopped walnuts 14 cup hot water Combine first fi ingredients in a 2-quart saucepan. Bring to a full boil, stirring constantly. Boil 3 minutes, but do not stir. Remove from ' heat. Add morsels; beat until morsels are melted. Mixture will be thin. Stir in walnuts. Drop by tablespoonfuls onto ungreased aluminum foil or heavy brown paper. If mixture becomes too thick, stir • in small amount of water. Let stand at room temperature until set, or chill. Makes about 4 dozen of that Southern favorite, pralines. Another good recipe is for: GRANDMA'S BUTTERSCOTCH STACKS i/ 2 cup old-fashioned molasses 2 packages (2 cups) butterscotch flavored morsels 1 cup salted peanuts 2 cups oat, wheat, or corn flakes Combine first 2 ingredients in a 2-quart saucepan, warm ever low heat until butterscotch morsels are soft. Stir until smooth. Add peanuts and cereal flakes; mix until flakes are coated. Drop by heaping tablespoonfuls onto waxed paperlined baking sheet. Chill. Makes about 3 dozen nice nibbles. The original recipe of Oysters Rockefeller is still a closely guarded secret, hut one that approximates it was tested by a national fond company, and found to lie superb. Salmon is more readily available, generaly more popular in flavor, and certainly more economical than oysters and, to make it more practical for the average homemaker. the savory ingredients were combined in one casserole rather than in individual serving dishes. This is only one one ol an endless number of attractive dishes to make from a can of salmon: you'll want to k'.'op a supply of your pantry shelf and use it frequently in weekly menus. SALMON HOCKEFELLI JI 2 packages (10-ounccs e;ich> frozen chopped spinach V, cup butter '>r margarine 2 stalks celery, minced '2 cup chopped green onions and tops % cup chopped parsley 1 Cup minced lotluce 2 tablespoons Worcestershire SallCO 'i teaspoon s.ilt '., teaspoon Tabasco 1 tablespoon lonion juicr 1 {, cup toasted bread crumbs 1 pound can salmon, drained mid bp'kcu into chunks •]•;!< K'.T crumbs .-|>iio:is meilcd butter i , i-nn .united |>;inties."n cheese Tli.-w --pinch and (!r;mi v. .'I!. In <;iucrp;in melt butler or mar.u.'innc and in it saute celery, unions, parsley and lettuce fo|- Id minutes, or until \ <••.'!•!.iDlfs arc tender. Stir in V.'nrceslersliire. salt. Tabasco, lemon imce spinach and bvriiil cvumbs. Arrange salmon in bottom nl a 1 '.j-quart baking dish. (.'over with vegetable mixture. Combine cracker crumbs nnd melted butter. Sprinkle crumbs and cheese over top. Bake in preheated 400 degrees F. oven for 10 to 15 minutes, or until lightly browned. Serves 4. chuck steak Mayrose bacon <b 69c SELECTED CUTS Mayrose wieners 59c IE). CENTER CUTS SELECTED CUTS CENTER CUTS Bailey's AG Market (ith and Ferguson Wood River 254-W12 with 40c coupon Lb. ork steak Ib, ers *J> Ifltat a HfftMMf Waif to Sm\ U. S. Grade 'A' WHOLE ONLY PARTICIPATING STORES College Ave. AG Market 3124 CollcKO Avc., Alton 405-0109 Elm Street AG Market Elm and AI by Sts., Alton Dial 402-0012 Floyd's AG Market 3rd & Penning, Wood Kiver, 111 Closed Wednesday Goldman's AG Market 1324 Highland, Alton Dial 405-8622 Neuhaus AG Market 201 Shamrock St., East Alton, 111. Dial 200-7214 Rain's AG Food Mart 222 E. Kim St., Alton Dial 402-0522 Smiity's AG Market 720 KdwimiHvllln Kd., Wood Itivrr, III. Open Sundays and Holidays Third St. AG Market 130 Third St., East Alton, III. 204-4511 Uptown AG Market 2824 Humbert, Alton, III. Dial 405-1211 Wegener's AG !)OI Alhy SI., Alton. III. Open Friday 'til 0 U. S. Grade 'A' Cut-Up Pan Ready mmmmmh/G Folgers coffee With this 40c coupon. Good at AG Stores lisled thru Sal., January 9th. 3- $ l $199 M3EMA/G COUPONiBH Homogenized milk U. S. Grade 'A' fryer breasts . U. S. Grade 'A' fryer Segs or thighs Pork But I AC-By Piece Jumbo Sliced • 69c " 59c " 49c 55c LI). SI. Ib. 79c Louis Stylo Polish sausage 49c Gallon Tide detergent Pound Box AG Apple Sauce AG Early Harvest Peas . , . , AG fHixed Vegetables AG Sauerkraut . , A 6 M ^reen Eleaiis Ib. Kroy Long Liver sausage piece Ib. 69C 5 .'HIM $ I Cans • 5 ,11 'I 5. "1*1 00 00 5i*l no A6 Shortening AG Flour . AGSalt . . Sunsliino Potato Chips 3 5 i.i). "UK 79c 20 Of. Box 9c Twin I'ncU 59c 303 $ 1 00 cans 1 I,overs Si/.i' — <.i;ml 'ill <i/. ltd. Sunshiiio 49c Graham Crackers I nt 39c Hex* • (,'V / • i i -C.J iic I-' ROZEN FOODS: BanijUet BagS $100 Captain &tok Fish Sticks . Pe¥eiy or Conker, ke Cream Birds Eye Mixed Vegetables ITS ANI> VIWKTAIILES: No. I Medium yellow 3 ll>. luij in run. i ft. i:,.< i. IUC s,,v, 55c 3 * 79' 59c 12c Vino Ripened tomatoes ..,. 35c California lettuce Genuine Idaho French Brand russet potatoes 10

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