Alton Evening Telegraph from Alton, Illinois on June 27, 1963 · Page 25
Get access to this page with a Free Trial

Alton Evening Telegraph from Alton, Illinois · Page 25

Alton, Illinois
Issue Date:
Thursday, June 27, 1963
Page 25
Start Free Trial

THURSDAY, JUNE 27, 1963 -~ • _. Hollandaise Sauces on ALTON EVENING TELEGRAPH PAGE TWENTY-FIVE Asparagus B.V ED1TI1 M. BARBER The fresh asparagus season is about to end or already has ended in some sections of the country. We look hopefully at the bed to see if we cannot get a few more of the stalks, if we have a garden, of course. If not, we will journey any number of miles in the country if we have been too late in marketing to find il in the local shops. This last treat of the season desei-ves a fine sauce and there is nothing better than Hollandaise. It is not difficult to make if the directions given today are followed carefully. Almost as good, however, is a sauce made from mayonnaise and well flavored with lemon juice. A few fresh chopped chives or a little mild onion may be added. HOLLANDAISE SAUCE % cup butter 2 egg yolks, slightly beaten 1 tablespoon lemon juice Diisli of cayenne Divide butter in 2 portions and put 1 piece in small saucepan with slightly beaten egg yolks and lemon juice. Mold saucepan over a larger pan containing hot — but not boiling — water and stir constantly until butter is melted. Add remaining butter and stir until sauce thickens. Remove from heat and season with cayenne. Serve at once. Yield: about \<t cup sauce. FRESH ASPARAGUS WITH LEMON-MAYONNAISE SAUCE 1 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh chives or onion 2 J /2 pounds cooked fresh aspar agus Pimiento (optional) Combine first 3 ingredients and serve over hot cooked asparagus. Garnish wilh pimiento strips, If desired. AMOUNT SAUCE: 1 cup. YIELD: 6 servings. Shrimp Popular Cocktail Dish All Over World By EDITH M. BARBER You may call shrimp by any number of names. In Italy they are Scampi, in France they are Crevettes, in Spain and in other countries where Spanish is the language they arc known as Cam a rones. The first course for a formal or semi-formal dinner is often a shrimp cocktail. When served for a main course, rice is often an accompaniment. Pink shrimp looks so well in contrast to the while rice. There are many epicurean recipes but among the most interesting is one that calls for green sauce. The color is supplied by sliced stuffed olives. Another favorite recipe probably originated in this country as il has a title that indicates only some of the ingredients. Perhaps you would like to give it youi 1 own special title when you servo it lo guests. Shrimp In Green Sauce Over Rit.'C l'/2 pounds raw shrimp, shelled find dcveined 14 cup butter or margarine 1-3 cup finely minced onion 3 tablespoons flour 2'/2 cups chicken broth Vz cup dry white wine Vj cup minced parsley Pinch of cayenne pepper Ms cup sliced stuffed olives fi cups hot cooked rice Cook shrimp in boiling, salted water until pink, about 'I minutes. Drain and set aside. Molt butter in a heavy saucepan; add onions and cook until soft but not browned. Blend in flour, Bradiwlly add chicken broth and wine; cook, stirring constantly, until sauce thickens. Add parsley, cayenne, olives, and shrimp. Simmer until thoroughly heated. Serve over beds of hot rice. Makes 6 servings. Creamed Shrimps and Mushrooms 4 tablespoons butter 1 cup (% pound) sliced mushrooms 1 tablespoon chopped green pepper 4 tablespoons flour y 2 teaspoon salt 1/1 teaspoon celery salt I/H teaspoon pepper 2Vj cups milk J pound (2% cups) cooked or canned shrimps ] tablespoon chopped parsley 1 tablespoon chopped pimiento 1 egg yolk, well beaten. 1 tablespoon lemon juice Melt butter, add mushrooms and green pepper, and saute 5 minutes. Stire in flour, salt, eel- ry salt, and pepper. When well blended, add milk slowly, stirring constantly over low heat until mixture thickens and coils. Add cleaned shrimps, parsley, and pimiento. Stir a little of the sauce into the well-beaten egg yolk. Stir egg mixture into remaining sauce and mix well. Add lemon juice. Yield: 6 generous servings. By EDITH M. BARBER There are both positive and negative approaches in the science of nutrition. The latter are usually based on misinformation or on Tiro Imports Set MEXICO CITY — Rubber tire import restrictions have been dropped by the Mexican government. When it Comes to Garlic - A Little Goes A Long Way when someone whose name is j form and oihers besides the food fortunately forgotten promoted! faddist suffered. Most of us feel garlic as a remedy for innumer-j that a little of this flavor is plen- able ills. L ,(y and thai a lot is a minor trage- It seems to me that the juice.dy. Few of us enjoy it second , - ..— ..»_ .. ..-.v i.»>i-- juiv->. > M ( > . j. v i^ \ji no vi »jv/ t » 11 >3r.;i.iriiu \/i ij^v 111111 ici .TI 11£^ ii n.; \_ ~i\j\ c HJl d cl "l.'./H. t^ci I IIU. * > lid I 1 wlJotrl VtTJ mcls. Some of us can rememberUvas available in concentrated ! hand although a gourmet appreci- short time in the dressing. Not this. I just hoped that the rest of ates just a bit as a seasoning, ' everyone agrees with this re- ( their families shared the same let stand 15 minutes. Rr-movc gar-1 salad course. A French dressing with a touch strain!. I have seen people on theitaste for this seasoning. of garlic is obtained by rubbing street enjoying a lunch made up a wooden salad bowl with a clove or by immersing the clove for a of thick slices of fresh bread and a whole garlic. When I observed GARLIC BREAD I lie. spread butter between slices. | The Hfnvf ,j iar goose, the state 'and liakr in moderately hot oven; . ... .... Slice French bread diagonally . (400 decreesi about 5 minutes. un- ;hird of Hawa "' 1S a rare mm> almost through loaf. Soften U cup til loaf is thoroughly heated. Serve, indeed. Only about 60 are known butter, add 1 clove garlic, and hot with chersr platter or with to live in the Hawaiian Islands. OPEN EVERY NIGHT 'TIL 0 P.M. OPEN EVERY NIGHT 'TIL 9 P.M. Kroger is featuring a money saving Beef Sale KROGER *TENDERAY BEEF U.S. Choice Tendoray Brand Chuck Roast T-Bone Steak (Center Cut) Lb. Heat Itemi Sold A» Adrertheil. The last word In tender steak excellence. For a succulent, savory main dish, broil as . you like it and season after it is browned. $109 Sirloin Steak Th« all-tlm« family favorite in a tender, juicy steak. ... , Trimmed for value — sale- priced for savings at Kroger. U.S.D.A. Grade "A" Yearling, 12 to 18 Ib. Hen Turkeys Lb. Break Foil Steak ^ $1.49 Boneleie Tender ay Beef , Cube Steak ..... u, $1.09 Top Round Steak ............ Lb 99c Round Steak An extra special treat for folks who like the best in tender steak. Especially good Lh broiled and seasoned to taste after it is browned. 79' Rolled Rump Roast ...... Lb. 89c Ronelfst Strip Steak u, $1.89 Filet Mignon u> $2.49 Delmonleo Steak ..Lb $1.99 Bo lorn Boneleti We Reierre the Right to Limit. Crisp Brand Potato Chips l-Lb. Box Rib Steak Lb $1.39 Rib Steak 89c Swiss Steak u,. 89c Big K Beverages 6 cl 1 49c Cola. Black Cherry, Orange, Grape, Lemon-Lime, Root Deer and Glngerale ' n ni YELLOW Hawaiian Punch 3 C «° SZ $ 1°° Chef Boy-Ar-Dee Sausage Pizza £?' 55c Round Steak ........ tn.95c Standlne Rib Roast .. .m. 79c Rib Roast ,- $1.29 Boneless (lolled Clinch Boston Roll tb. 79c Shoulder Arm Roast u, 49c StoUely White Potatoes 8 ^r $1.00 Van Camp Pork and Beans 7 "cV. 00 $1.00 t No. 2Vi Cani — (t.OO Kroew—KrauV, Spinach or Whole Kernel Cold Corn 8 NC °J. 03 $1.00 Sirloin Tip Roast . . Lb 95e English Cut ....... u>. 59c Bon el ens Stew Meat ....... u> 79c Sirloin Tip Steak ............ Lb. 99c Eye of Round ____ Lb . $1.29 Boneless Brisket .......... m. 89c K 100 Extra Top Value Stamps 5 With Thl» Coupon and the Purchase of a Mb. Pkg. Kwick Krisp Bacon Thin or Thick Sliced. Coupon Expires Saturday Nieht, June 29. 1963. 350 EXTRA TOP VALUE STAMPS Us* this week's coupons from your Kroger Miller for 350 Extra Top Value Stamps. SOc OFF—4-Piece Place Sotting of China. 100 EXTRA Top Value Stamp. Plu« 50o Oft —Purchase of 4 Extra Cupi and Saucera. 100 EXT It A Top Value Stampi— Purchase of Kroger—Regular or Lemon Custard Ante] Food Cakes. •0 EXTRA Top Value Stamp*—Purchase of 8-Oz. Kroger Special Blend Iced Tea or 100-Ct Pkg teed Tea Bags. •O EXTRA Top Value Stampi—Purchase of Whole or Half Watermelon M EXTRA Top Value St«mi»—Purchaee of Any Cut of Tcmleray Brand B«f. 'VALUABLE COUPON K 25 Extra Top Value Stamps 2 With This Coupon and the Purchase ol a 14-Oz. Can Kroger Vac Pac Spanish Peanuts 49c Coupon Evpiro« S;ilun!-.y Nichi. Jcinp 29, 19B3. ] Kroger—Sliced—Swiss, American or Pimento nru£er—guceu—awiss, -imencan or I'linenro . AAji Processed Cheese PK" Z9 Senitest j. m ** Frozen Dessert tal 49 Krogo or Kroger 3 (|j Golden Shortening can Kroger Frozen Lemonade Swift'ning — 3-I,b. Can 69c VALUABLE. COUPON K 50 Extra Top Value Stamps 3 f| With Thii Coupon and the Purchaee of a 20-L/b. Bag of Chefs Pride Charcoal 99c Coupon Bxpiren Saturday Night, June 29. IflBIV Kroger 6-Oz, Cans 6-Pack. . . 6-Oz. Cans 60c Picnic Supplies n , Jn 1A ••"•• $1 Pork and Beans Ill «»•" I. Kroger—Instant Non-Fat Dry Milk Kroger—Sandwich or Wiener Buns 8-quart CQ( . box VV 5 141, $| pkgs. |. Kroger Barbecue Sauce Bottles 88c Clief'i Pride Aluminum Foil rolls K 50 Extra Top Value Stamps 4 I With ms Coupon and the Purchut of a ; fi-Oi. Can of | Off Insect Repellent ............ „.„ ........... 98c , Coupon Expire SHlunl'v Vtirnt, June 39. Ifltitt Open Pit—Smoky or Regular Barbecue Sauce 3 18.o«. bottles Din D«e—White or Assorted Napkins * P k». 2'r.''49c VALUABLE COUPON K 50 Extra Top Value Stamps 1 With Thii Coupon tna the Purohaie of two botU»« of 8-Oi. Kroger Creamy French. Ambssador French or Italian Dressing Coupon Bxpirr* Snliirilny Night, .lunj -;n. Armour Tree! or Country CSub Lncheon Meat 3 ^ $1.00 Fruit Drinks 31^ $1.00 Grape, Orange, fruit Punch and Orange-Pineapple Krorfr Grape Drink Royal Chlrmt—Molded Lunch Plates ....„ so.ct, Purity—9" White Plates Purity—9'0». Cold Cups Kroger—Plain, Sugared, Cinnamon and •• «^ AA Combination Donuts 0 d " I.UU Spotlight Bean Coffee l-Lb. Bag 3-Lb. Bag $1.45 100-Ct, .... Pkg. Ol'KN KVKIIY NIGHT 'Til- 0 I'.M. No. 1 Fruit of the Tropics Bananas Lb. D.S. No. I—.lumbo 37 Site Cantaloupes 3 ^ $1,00 D.S. No. 1—C.A. Red—Extra F'.uioy Delicious Apples.. 3 u,, 69c Extra Fancy Winesap Apples .3. u» 69c I'.9. No. 1—New Crop—Lodi Apples pot 1 Ba. 69c Fresh—Tropleana Orange-Pineapple Juice qt 49c H Gallon — »9e D.S. Fancy Doldcn Sweet Corn ... 5 ^ 39c U.S. No. 1—Extra—Georgia Freestone Peaches 2 i b . 39c California Strawberries . 3 P( , $1,00 Quart — 68e Large—Freestone Royal Apricots ......,u> 39c T.tii.v. Large Washington Bing Cherries .....1*. 59c U.S. No. 1—Cardinal Red Grapes w . 29o U.S. No. I—Simrii* Nectarines ib 39c U.S. No. 1—Tree Ripened—California Freestone Peaches..u, 29c U t. No. 1 —S»nt» Row Red Plums .w. 29c Prlrei flood Through Satnrdar Night, June 20. 1863.

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 11,100+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free