The Brazosport Facts from Freeport, Texas on December 1, 1971 · Page 19
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The Brazosport Facts from Freeport, Texas · Page 19

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Freeport, Texas
Issue Date:
Wednesday, December 1, 1971
Page:
Page 19
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TIIB BKA/OSI'OItT FACTS, Freeport, Te*a», Wednesday, December i, itfl, Section II, Security is having a chicken in the freezer Security It having chicken In U» fr«wr! Wrtellwr you like 10 keep fr«h (roiirn or cooked (roien on hand, broller-frym are R nice thing to count on when cooking i» a chore, or drop-in company comes around. With the holiday* coming up, you are bound to nave plenty of company, The U.S Department of Agriculture'* Consumer and Marketing Service report! plentiful iupplim of broiler- fryer* in market* (or Ofeernlxf. With potatoes alto on the plentiful loud* lit!, you'll ttunt lo try thin ()»«• Dltli ttiUkrn Dlnnrr, 1 quart thin iliced. pared (Mrtflloe* 2 cups tubed, cooked chicken I (10 ftrmi I 'I0'» of j can cream of thicken »uup >t wwp can milk 2Tbip Inaiant minced onion 2 tup. will I Tb«p. Wort'eMenhfre JMUW l -, Up, marjoram 'i Up. dry tnu«lard 'i Up. pepper Tutmvco sauce toyer lialf «( the potatoes in Uw bottom of «n ll'^tf'jx)'*. Inch baking dl»h. Sprinkle with wit. Top with chicken, Lei peat «Und el room temperature a few mlnulet. .Squeeze package lo break up block. Scatter pca» over chicken. Top with remaining potatoes, Again sprinkle with will. Combine *oup, milk, onion, two leanpomt nail, Worcestershire sauce, marjoram, muntard, pepper and Tobacco sauce. Meat, stirring occasionally, until smooth. Pour evenly over potatoes, Sprinkle top with paprika. Cover and bake at 375 degree* for one hour or until potaioc* are done. Makes about *fx serving*. There arc «o many tempting dishes you can serve your family, and your drop In company when you have chicken on hand, and with attractive consumer prices, how can you lose? Buy some to freeze. TOP VALUE STAM!»S 1OO VAUJA8U CQUKW EXTRA TOP VALUE STAMPS Ifet WW04M1 (M III* tu<> V«*v« M*t*> coupon mty IM r«*u*frd tot iOO Cilti Top Vttv* fttmtH mitt ttff pwitlui* ol $400 lh.«j(*i 19.99 *t Kio«t<t ilitmt t*ch<tM<d l>r Uw C«/(xxi r>K 7 Dwv £t»»d*r, t>« 6. 19/1 ISO •'.VALUABLE COUPON' EXTRA TOP VALUE STAMPS Ihit coupon 01 \he Top Vrfu* Molx coupon m»y b* •»rtt.r»9<d lex 1W> f.ii, Top VWu« Sumpi «nh *ny l»uiU>*i« ol $1000 thiouj^i tU.09 ti Ki09.n Enductin} n*tm ixuMuud by (*» Coupon jood ThuiwitY. Dec. 7 !h»«S«mJ«Y.l>« 5. 1971 2OO VALUABLE COUPON EXTRA TOP VALUE STAMPS 7hu eoupofi 01 th« lop VJu« M*t«f coupon nuy In cidungtd lex 200 E«t;J Top Vtlut SUmpt with any pufehjn of $15,00 or man <l Krogert. Exdudinf iUrm jxohitHWd by l*w. Coupon »ood Thutulry, Dec. 2 thru EuntUy. 0«.5,1971. «»»<;*» Applesauce Green Beans Margarine Cherries *v <*/ frArvi s X.OCIK Tomato Soup C<AJlH'H4y O.I '» Donuts » h fX, ( « I ui t ^ ft h » f (> Dinner Rolls trftiMGO-Aii !•* Low Fat Milk UCI f«l toot fr,(i» KHOGER BROWN II SERVE ROLLS II OZ CKCS GflAPE. PLUM OR APRICOT EMBASSY PRESERVES 16 OZ. JARS UJSDA CHOICE FRYERS BEEF ROAST CHUCK STEAK BONELESS ROUND 45 II. -ALL runs uniN CALENDER TOWELS Tcnv>4 fc OS CHOCt HI AW UtF SIRLOIN STEAK 49 ¥• j •> rttiMci HI AVI m ri OO<tCt lit SIRLOIN STRIP 59 HJ\ C'«O.f.I >'li»> Dlfl SKAti: BONELESS CLUB '(K»tO AM) II'.DIBA BDAillHC U 1 CHOICI III AW Bt I F RUMP ROAST U S CHOICE HEAVY Ullf ROAST SIRLION TIP 79 <J$ CMCXCl HCAVY 8£C( TOPROUND STEAK 49 in CHO>Ct HEAVY BEtf BONELESS BRISKET 119 )/( U S CMCHCC HEAVY BEEF T-BONE STEAK [59 U S CHOICE POT ROAST Lfl OIFT rnicto lODtSIGNS TOSCltCTlON GIFT WRAP « HOD 26" I SMite^,, - 3 »< spw,*' 11 * 1 Chopped Sirloin. 98< Sausage LI A* All Stlf MAMtUNUIH Patties OUAIIUB roHK I OIK &LICIO IK'O Pork Chops IIANIOIN Pork Roast 79< YOUNG SKINLESS Siizlers SMOKID AllMEAl UN Sausage 4IHVI N iAVt Sliced Bacon B 69< $1.49 1 59< . 89< 5°< Calf Liver MOHAWK CHIEF!AS Canned Ham SfRVE -N SAVE Wieners FANCY KROCtR I8Y THE PIECE) e 79< $2.89 49< Bruansuchweiger YOUNG ANOIENOtH TURKEV ' Drumsticl Jumbo Roll 20 Foil P*p*t80S<i Fi fo.!JOSi) Ft FRESH MIXED FRYER PARTS Poultry can be cooked MtUfBCtorily either before or a/ter lhawlng. However, larger roasting birds may have uniform donenexx If thawed or at least two-thirds thawed, MM, If you are planning to stuff a bird, complete thawing Is helpful. If cooked without (hawing, extra cooking time must be allowed and the temperature must be low to permit gradual defrosting during cooking. Allow an additional 12 to 20 minutes cooking lime per pound tor solidly frozen birds. Quick (hawing results in a greater amount of drip. Probably (he best method is to leave the meat in its wrapping and place In the refrigerator and allow it to thaw slowly. To thaw a chicken it takes about 24 hours in the refrigerator. The time required for thawing cut-up poultry varies with the size of the bird; it requires about six noun per pound in the refrigerator. (Thicken which is to be stewed need not be thawed before cooking, but chicken which is lo be fried should be completely thawed — otherwise it sputters considerably and a coating may not adhere satisfactorily. And one final note—once chicken is defrosted, do not refreezc. Try this homemade Crram ol Oiicken Soup for a luncheon or supper change—a tasty one at that! 3 Tbsp butter or margarine 1 cup finely diced celery 1 1 cup minced onion 'i cup flour 2 cups chicken broth 2 cups milk 1 cup grated fresh carrot '? cup finely chopped cooked chicken (or more if desired) Salt and pepper to taste Cook celery and onion in the butter in a large kettle until they are softened, but not browned, about five minutes. Kemovc from heat, add flour and blend thoroughly. Add broth and milk all at once. Helum to heat and cook stirring constantly until thickened throughout. Add carrots and chicken meal. Heat to serving temperature. Season to taste with salt and pepper. Makes four to six servings Do these tricks for the family Vou can do tricks! You can do tricks with potatoes that uill make >our family wonder uhal you are going to do next! And a great way to bhou off your talents is with the fantastic duet of potatoes and cheese. For instance, pull these Blue ITietrse Baked f'outon out of your hat while potatoes are in plentiful supply. The U.S. Department of Agriculture's Consumer and Marketing Service reports good supplies coming to market this month. 6 medium-sized baking potatoes l i cup milk 2 Tbsp. butter Salt to taste l « cup crumbled American Blue cheese (about 4 02.) Paprika Bake potatoes in hot oven i-WO degrees F.I one hour, or until tender. Scoop out potatoes Reserve shell. Add milk and butter and mash. Add salt and one-half cup cheese and mix well. Refill potato- shells; top with remaining one-fourth cup cheese. Sprinkle with paprika. Broil three to four inches from source of heat five to seven minutes, or until lightly browned. Serve immediately. Another trick — for an encore — with potatoes and cheese that will cause applause is Potato Strips '\ Cheese. Delicious! 3 cups raw potato strips (cut as for French fries) 4 cup milk 1 Tbsp. butter or margarine 1 Tbsp. finely cut parsley l tsp. salt Pepper 4 cup thinly shaved process cheese Put potato strips into 9 greased baking dish and pour the milk over them. Dot with butter or margarine and sprinkle with salt and pepper. Cover and bake in a hot oven (423 degrees F.) for W minutes or until the potatoes are tender. Sprinkle wit)) cheese and parsley and bafee, covered, for five minutes more. Makes four servings., two-thinls cup each.

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