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'} . PAGE THIRTY-I'WO ALTON EVENING TELEGRAPH , JUNE 20, Neptuna Elegant Tuna Dish By UNCLE FRANK KOHLER (Chief SMIlctecr) NEPTUNA is a surprisingly elegant tuna fish do, from "Anon.", ot our Eureka (Calif.) Humboldt Standard Chapter. This is a mighty tasty "sweet-sour" affair, serving 6. 3 tablespoons butter 1 number 2-can crushed pineapple 1 cup pineapple juice as below instructed 1% cups diced green pepper 2 tablespoons cornstarch 2 teaspoons soy sauce 2 tablespoons lemon juice % cup sugar -1% cups chicken boullon or broth 2 cans (7 ounces each) solid pack tuna, drained % teaspoon salt Dash pepper Fried Chinese noodles Melt butter in a saucepan over low heat. Drain the pineapple and save the juice. Add pineapple itself to the melted butter and saute for 5 minutes. Add enough pineapple to that drained from the can to make 1 cup. Add % cup of the mixture and the green pepper to the sauteed pineapple, cover, and simmer 10 minutes. Combine cornstarch with re- maning pineapple juice, mix until smooth, and add to the pineapple mixture along with the soy sauce and next 3 items. Cook over medium heat, stirring constantly, until thickened. Break tuna into large pieces and stir in, and season to taste with salt and pepper. Serve hot over crisp Chinese noodles. BOILED SALAD DRESSING as done by Mabel M. Lee, Oklahoma City Daily Oklahoman Chapter. 1 tablespoon butter or salad oil 5 tablespoons flour 1 cup boiling water % cup lemon juice or vinegar 2 teaspoons sugar 2 teaspoons dry mustard 2 teaspoons salt 2 egg yolks 1 cup salad oil Cream (optional) Blend the butter and flour in top of a double boiler over low heat, then stir in the boiling water, a little at a time, and stir until creamy. Increase heat of water in the double boiler, bringing it to a boil. Combine lemon or vinegar with next 3 items and stir into the flour mixture. Beat egg yolks well with salad oil and beat thoroughly, adding oil a little at a time. Add this to the first mixture and cook, beating constantly, for at least 4 minutes, until the mixture is smooth and creamy. A little more salad oil or vinegar may be added to taste, or the mixture can be thinned with cream. Cool, refrigerate, and then serve cold over the salad of your choice. Send YOUR favorite recipe and a stamped self-addressed envelope to this newspaper and become a life member of the Skillet Club. We'll send you a membership card to prove it. (© 1963, General Features Corp.) Freezer Owners Look Ahead By EDITH M. BARBER Certain adages have stood the test of time and are as truly meaningful as ever. Often others have lost their original significance when we try to apply them to modern living. For instance, "Take no thought for tomorrow." We would not be making full use of a freezer, if we were lucky enough to have one, unless we took advantage of bargain prices for fruits and vegetables when they are plentiful in the summer. Fruits such as pineapple, for instance, although it is a semitropical fruit, comes to market generously in early summer, and is welcome, whether it is sliced or chopped, especially for company meals. Freezing Asparagus Select young, tender stalks with compact tips. Wash asparagus thoroughly and cut or break off and discard the tough parts. Leave spears in lengths to fit the package or cut them into 2-inch lengths. Heat stalks in boiling water according to thickness of stalk — 2 minutes for small stalks; 3 minutes, medium; 4 minutes, large. Cool promptly in cold water and drain. Pack in containers. Seal and freeze. Yield of 1 to 1V& pounds of fresh asparagus will be 1 pint frozen. Frozen Sliced Pineapple Pare, core and slice pineapple. Sprinkle each piece with sugar and pile on top of each other in twos or fours. Sprinkle top slice with sugar and wrap in freezing paper. Place in freezing bag to prevent leakage, and freeze. Before serving allow to thaw. (0 1063, General Features Corp.) Haunted Homework LONDON — An estate, said to be haunted by the beheaded Lady Alice Lisle, has been purchased for an English girls' school. The bald eagle can spot a dead fish floating on a lake from a distance of three miles. m*mmm*-X-**!U LE STAMPS WITH THIS COUPON . NATIONAl •tDRM TMU COUPON tot 100 FREE EAGLE STAMPS With Purchuse of $7.50 or More Meats, Groceries or Produce (Excluding Tobaccos or Fresh Milk Products). Redeemable at your National Food Store. Offer Good Thru Sat., June 22nd. Limit One Coupon To a Family. "8! MMvi t To LI LI** NATIONAL FOOD STORES PORKLWN CUT FROM FRESH LEAN "£«'c^^S? CORN-FED PORKERS , KIB *' ™™ 79 C National's Leona-Style—By the JK). Large Bologna ID. 39c NlfeTof Haddock Ib. 49c Lb. 6 Rib Portion Lb. U. S. 6ov». Graded Choice, Country Style M IF c.n,e : cu,,sh.uw.r ft CO* Fresh Sparerib$ * «MC Swiss-Style Steaks wvv r U. S. Cov'l. 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