Alton Evening Telegraph from Alton, Illinois on July 14, 1960 · Page 26
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July 14, 1960

Alton Evening Telegraph from Alton, Illinois · Page 26

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Alton, Illinois
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Thursday, July 14, 1960
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Page 26
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^ THURSDAY, JULY 14, ALTON EVENING TELEGRAPH PAGE TWfBNTY*S£V£N Feeding Of Amateur Sailors Bjr OAVNOM MAMMjX i newsfMBpev I9fteva^nsa Inaaal J and Madwts Bdltof * Sailors have an appetite 1ft *avery port. That goes tot their wives, sweethearts, children and corning, also. This summer there win be about seven minion small boats IK>n holiday water—about one for I every seven famlles. That * means many millions of meals ; afloat—In a canoe, Hailing, ; motorboating or on a hlgh-pow. * ered yacht. * Basically, there are two different ways to approach feed- Ting amateur sailors: Either .carry a prepared meal from ;home or cook It away from jhome—on board or In a quiet * cove. « Which method you select de. * pdnds on the kind of boat you * have, whether or not you plan * to cast anchor and on your "mood. w * For carrying meals with you, * there are new metal cooler J chests with plastic liners to ' make it easier to keep the inside j * clean and order free. They come " In three sizes and cost from I * $16.50 to $25. There's also a new "one-half gallon jug in gay col-j * ors, topped with "can't lose" . stoppers, and priced at $2.49; * An all-plastic ice chest is so * light it floats and can even be 1 ' used as a life preserver. It fea- * lures a new recessed drain spi- £ got and comes complete with J shoulder strap for $13.95. J For cooking aboard, a new * Compact Cooking Kit provides * five basic utensils needed to pre- 2 pare complete meals, yet occup- J ies less than one cubic foot of * space when the handles are dell tached and the utensils nested » compactly within each other. » This kit contains a 3-quart * covered sucepan, a 1H - quart J covered saucepan, a 10 - inch * skillet, a stainless steel trivet ^Uand 3 detachable handles, plus , • deep-dome cover which doubl- I es as a 5-quart mixing bowl * and dish pan. With a earring * rack, it costs $34.95. I IF YOU NEED new galley * equipment, investigate bottled * propane gas systems designed j for marine use. They light in* stantly with no pumping or * priming, have no unpleasant 1 fumes, and the flame level is * completely controllable. They've * been approved for safety by in* surance companies. " Practical sailors use paper; ; service (cups, plates and nap. * kins) on boating trips whether * they're cooking out or carrying * the food cooked. They are llght- T weight, easy to handle, and sim- ; pie to store and transport and I * banish dishwashing chores. * Courtesy on the vacation wa- * ters demands that you don't " throw paper cups, plates, etc. J overboard. They should be plac- * ed in dock-side trash containers * when you pull in. * Experienced sailor friends in* vited us to this simple but de! luxe meal afloat that had been 2 prepared at home. Oh, the life I of a sailor! ; A gaint vacuum container of * de luxe hot spaghetti and meat « balls; paper containers of fresh " raw vegetables: tomatoes, car- I rot sticks, cucumbers, radishes, ; scallions, crusty French bread, I split, buttered and wrapped in * foil to keep fresh, fruit, a wedge * of cheese wrapped in foil, a va- * cuum bottle of hot coffee, and « cold beverages. ! Seagoing Spaghetti with ; Bleat Balls (Serves 4) * One pound ground beef, 1 tea» spoon salt, % cup soft bread * crumbs, 1 egg, slightly beaten, » % cup olive-oil, 1 cup chopped " onion, 1 garlic clove, finely " chopped, 1 8-ounce can tomato ; sauce, 1 can tomato paste, l * fresh tomato, peeled or chop. * ped, 1 cup water, 1 teaspoon salt, * H teaspoon sugar, tt teaspoon m fresh ground pepper, 1 teaspoon ' oregano, % teaspoon basil, H * teaspoon thyme, 1 teaspoon J Worcestershire sauce, 1 8-ounce I package spaghetti, grated Par* mesan cheese. * Mix beef, salt, bread crumbs I and egg. Shape into balls (about * twelve) and brown in hot oil. J Remove from skillet, add onion ; and garlic and saute until ten. * der. Add remaining ingredients * except spaghetti and cheese. Add « meat bftlls. Cover and cook over " low heat for several hours. * Serve with cooked spaghetti and * Parmesan cheese. Potato Farmer* Are Happy By GAtNOft Kmnptftat MM Mantels ndftof Potato farmers must be hap- Pf these days. The new to- stant potatoes Mi various forms, banishing peeling and slicing and mashing, have put potatoes back on the menu In many busy homes. Instant whipped potato flakes, for one example, versatile and easy, made of the best grade of white mashing potatoes, are tiansformed Immediately Into whipped potatoes when combined with hot water to which milk and butter have been added. fiecatifle green peppers ara favorite for summer meal*, let's use Instant whipped potato flakes and the bright treat) peppers together. fined Qreen Peppeta (Makes 4 servings) ; COW WITH A VIEW ; LORIMOR, Iowa /P — Two • women driving down the high- I way saw a cow peering out the ; second story window of a (arm • bouse. » When they had recovered ; from their shock, they reported : the incident. The cow was re• stored to its owner. " The animal apparently had I wandered into the abandoned :;bou«0 and climbed the stairs, • then was afraid to descend. S'Whan resoued, it was hungry glajd thirsty from Its two-day 5 itay in the house, but otherwise 5 "flew York City's Empire State! • Building, 102 stories high, weighs | tons. YOUR SHOPPING CONVINIINCI. .. YOUR PMIINDLY A*P> IS 100% AIR.COMPITIOMIDI Four mpdHim-sIze green pep- pen, 2 tablespoon* butter, H pound ground chuck, 1 medium- site onion, finely chopped; 1 teaspoon oregano, Itt cups water, H teaspoon salt. % . cup cold milk, 1 tablespoon butter or margarine, 1 envelope whip- ped potato flakes. Wash the peppers; cote and remove seeds. Place In boiling water, allow to boll 2 to 3 mhi- utes. Melt butter In skillet; add beef, chopped onion and oregano; saute in melted butter over low heat until beef is slightly brownad. Combine water and salt in medrain-stoe saocepan, cover, bring W bod. ftemovB from heat. Add milk, batter, then instant whipped potato Hakes. Whip gently with fork or wire whisk until all liquid M absorbed. Combine meat mix- tore with Stuff the pappers HNh potato- meat mixture. Place IB baking dish. Bake m moderate oven (350 degress P.) afcrntao to85 minutes, or tttitfl pcppwi are tender. If deilred, sawa with tomato sauca. Foti Can Put Your Trmt in "Super*Right? Quality N« fuel* vorlc her* . . . every AAV § "Supaf.Rhjnt" Chuck ftoait to CENTER CUT, teeh H eat from fully matured eattfa to ar»* rov tap qualify and fill Hatar artry time. Why teka • chanca. CHUCK ROAST "Super-Right" CINTCR CUT QUALITY BICP IXTRA LARGE Honeydews Each JUMBO 6 SIZI 49 Boneless Beef Ground Beef Beef Rib Roast Boiling Beef "Sup«r.Right" B«a)l Arm OP Chuck "Supor-Right" Always Fr«sh "Super-Right" 1st to 6th Rib, 7-ln. Cut "Supor-Right" LB. LB. LB. LB. 59 49 69' 15' Beef Brisket 79c Frozen Haddock Mb. Pkj. Try one of the field-fresh, juicy-sweet beauties for a wonderful breakfast treat. None priced higher at your A&Pf U.S. Gov'tGRADE"A" . 8 to 14 Lb. Avo., Oven-Rea<ff u. RID-RIPE, EXTRA LARGE to 9* U. AVIRAOI c ^_ ^^^ ^_ ^^ ^ ^™^»-w •—• v ^••w^^ij Watermelons -89 Whet summer appetites with ice-cold slkes of this juicy-sweet watermelon QQ* V«7 Skinless Franks "wr % 49' Tynee Canned Ham 3 «L *2" Cod Fillets Perch Fillets Halibut Steaks Cap'n John Quick-Frozen Cap'n John Quick-Frozen Quick- Frozen 43' 39* 39* 3 jr Mb. Pk§. Mb. »kf. Golden Ripe Bananas Lb. 10 «^&.aaa8aisasK8fe^^^^ Chunk Tuna ss 2 •** 49 Southern Peaches Nectarines Washington Apricots Red Plums Grapefruit U. S. No. 1 Fresh Foncy California Sun-Grand Varisty California Santa Rosa 29' Colifornio 40 Size 5 . OREO CREME SANDWICHES Nabisco Swift Baby Meats Waldorf Tissue Lestoil Chunk Tuna Pot Pies 114s. 24 LIQUID CLEANER Chicken* ef-ths-Ssa £ 29' 49* 29' 49' 37' 65* Fresh Blueberries Red Tomatoes Cucumbers Green Cabbage Sweet Corn Box JUICE A&P Fancy Foncy Not Housa Foncy long Grean Fresh Firm 2 2 Us. 29' Pineapple 39* A&P Applesauce 8'^$1.00 19' PineappleSoftJuice £* 25c W a ... rr ** OI ' PtMPfvi 1 ^ Ma Brown<s 2 I I VWVl 1VV Strawberries •• Golden Home Grown 5*7 29' Blend Brink^i±x<.2 59c 59* Sail Liquid Scott Tissue Bar-B-Q Sauce Ginger Snaps Charcoal DETERGENT 12-Oz. Tin 4* •24s. Tta White ar Colored Kraft's Brand Robert's l'/4 Lb». 20 Lb$. 4 Mis 18 Ox. art. 3 % 59* Chickon NoanlU, MM. AlfAuWt a>r CrtMim a>ff SOUP 6 5 1 Tomato Soup "£ ^M^-sico Heinz Ketchup V«f«tabl«Soup 7 1(> ^»1»» Mcklcs ""Si Pork 'n BMHS " v r:"" 3 ",£'• 25* WMto Vinogar SWEfT CUCUMIII SLICES III. Emit rruii Banquet SborteniDg Margarine CinoaoiOD Criip *"•" OINNERS-Baaf, Chlckan ar Turkay BANQUfT Frozin Appia, P.OCH or Vanilla Ice Cream Marv»l 59 RECONSTITUTED LEMON JUICE ttrasn Giant GOLDEN Whole Kernel 3 1 61* Aojel Food Lemon Pie Salad Dressing Pork 'n Bean RING CAKE Jon» Porkir 35* Jans Porker Doubli Crusttd Ann LongkorR Fresh Butter Large Eggs Eight O'Clock Wiiconfin Fancy Sunnyfitld 93 Scott knlltr Itt Mm MM** MMT Mr l«k Realemon Green Giant Peas Niblets Corn Vel detergent Fab Detergent Ad detergent Ajax Cleanser Florient Kraft Dinner Spaghetti (tetneal Cookies Pumpkin Pie S44S. an. 2 2 2 2 2 2 1*41, TIM UOfc TiM ^ ^ ^ 2 55* 49* 35c 29c 99c 43* 39* 37' 67' 67' 67' 33* 65* 33' IT arSUOU %r

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