Alton Evening Telegraph from Alton, Illinois on August 23, 1972 · Page 20
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August 23, 1972

Alton Evening Telegraph from Alton, Illinois · Page 20

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Alton, Illinois
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Wednesday, August 23, 1972
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Page 20
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B-10 Alton Evening Telegraph \V<?dnosd;\y, Angus) 23, 197.2 Tailgate picnic without football is great eating ByJOANO'StiLLTVAN Necessity is the mother of invention, hencethe popularity of tailgate picnics. Football fans, who have to arrive away ahead of game time if they're to find a spot in the parking lot. originated the idea. But you don't have to go to a football game to picnic the tailgate way. It's a great idea for Vacationing Americans on the go. Pull off at a rest stop along an interstate highway, by a peaceful country stream or in the woods of a national park. .Spread out your meal on the tailgate or on a picnic table or on a cloth spread on the grass and enjoy. Here's a menu that's a delicious change from the usual sandwiches or cold chicken: Fruit Bowl Date Walnut Bread Cream Cheese Picnic Chef's Salad Fried Pies Iced Tea FRUIT BOWL Cut up fruits in season, using only the ones that don't turn dark or go mushy on standing, such as cantaloupe, blueberries, grapes, watermelon. To sweeten the fruits, pour on a little light corn syrup (it.doesn't water the fruit the way sugar does) and for flavor add a few anise seeds or a little Kirsch. PICNIC CHEF'S SALAD ^•2 pound cooked, smoked ham, cut in thin strips 2 cups cubed, cooked chicken 1 green pepper, cut in thin strips 1 cup cherry tomatoes or 2 tomatoes, cut in thin wedges 2 cooked potatoes, peeled and diced V 2 cup thinly sliced celery '.2 cup finely chopped onion l ,s cup Zesty French Dressing '••a head (about) iceberg lettuce, crisped and torn into bite- size pieces ^ cup Swiss or American cheese, cut in thin strips Salt and pepper to taste Lightly mix ham, chicken, green pepper, tomatoes, potatoes, celery, and onion. Drizzle on Zesty French Dressing (the recipe follows). Cover and marinate until chilled. Place in insulated carrier with prepared greens and cheese in separate containers. At serving time, mix greens with marinated ham-chicken mixture and cheese. Toss gently to coat greens. Add salt and pepper, if needed. Makes 8 to 10 servings. ZESTY FRENCH DRESSING 1 cup corn oil H' cup cider vinegar 2 tablespoons sugar 1 tablespoon catchup 1 tablespoon lemon juice I 1 2 teaspoons salt 1 teaspoon Worcestershire sauce ^ teaspoon paprika \z teaspoon dry mustard 1 garlic clove, split Mix together first nine ingredients. Add split garlic .clove. Chill several hours; rernove garlic. Mix or shake well before serving. Makes about 1 1-3 cups. FRIED PIKS 1 ran 11 pound. 4 ounces) sliced apples '.- cup sugar '; teaspoon ground nutmeg 1 tablespoon corn starch 2 tablespoons water 2 cups flour 1 teaspoon baking powder 'i teaspoon salt '.• cup margarine fi lo 8 tablespoons cold water 1 quart i about) corn oil Confectioners' sugar (optional) In saucepan over medium heat, mix together apples, sugar and nutmeg. Bring to boil and boil gently, stirring occasionally, about 5 minutes or until apples arc soft. Mix corn starch and 2 tablespoons water, until smooth. Add to apple mixture; bring to boil, stirring constantly, and boil 1 minute. Remove from heat and cool completely. Stir together flour, baking powder and salt in bowl. Cut in margarine with pastry blender or 2 knives until mixture is well mixed and fine crumbs form. Sprinkle cold water over mixture while tossing to blend. Press dough firmly into ball with hands. (If mixture seems crumbly, work with hands until it will hold together.) Divide dough into 3 parts. Roll out pastry to ' it-inch thickness on lightly floured surface. Cut into 5-inch circles. Place about 1 tablespoon cooled filling on lower half of each circle. Moisten edge of pastry with water, then fold top half of circle over filling. Seal edges with fork on both sides of pastry. Pour corn oil into deep skillet or electric frypan to a depth of 1 inch, filling utensil no more than 1-3 full. If using an electric frypan, follow manufactures' directions. Heat over medium heat to 375 degrees F. Carefully add pics, 1 layer at a time. Fry, turning once, 7 to 8 minutes or until golden brown. Drain on asorbent paper. Sprinkle with confectioners' sugar, if desired. Makes 18 pies. DATE AND WALNUT LOAF 2 1 :: cups sifted flour 3 1 cup sugar ] a cup corn starch 1 teaspoon salt '-j cup chopped walnuts 1 cup chopped dates 2 tablespoons corn oil 1 egg 2 teaspoons baking soda 1 cup boiling water Cream cheese 1 Grease 1 (9x5x3-inch) loaf pan. Sift together flour, sugar, corn starch and salt. Stir in walnuts and dates until dates are separated and coated. Beat corn oil and egg together until blended; stir into dry ingredients. Dissolve baking soda in boiling water and stir into flour mixture. Beat until well blended. Pour into prepared pan. Set in warm place free from draft, 10 minutes to rise slightly. Bake in 350 degree F. oven about 1 hour or until cake tester inserted in center comes out clean. Salmon buns at /i*w7i, supper By CKCILY BROWNSTONK Associated Press Food Editor With a 1-pound can of salmon at hand you ca whip up a main- course lunch or supper dish in short order. The salmon is mixed with green pepper, mayonnaise, lemon juice and scallion and piled onto hamburger-bun halves. Then the salmon mixture is topped with a slice of tomato and a mixture of mayonnaise and grated cheddar cheese. Under the broiler the bun halves gu until the topping is puffed and browned. We found these .salmun buns rich and delicious There's a generous amount ol mayonnaise in the recipe so that all you need as a go-along is a pickup salad- celer\. carrot and cucumbti sticks, and, if available, watercress sprigs SALMON BIAS 1 can •! pound salmon : j cup finely chopped green pepper 1'^ cups ma\onnaisi- 1 teaspoon minced ncalhoii i green onion G hamburger buns, spin 11' tomato .slices '•; cup grated i medium-fun- c-heddar cheesi- Dram and flake salmon; mix with green pepper. •-. cup of the mayonnaise, lemon juici and scaJJion. Pile salmon mixtuu- onto hamburger bun halves. Top each with a tomato slice. Mix together the remaining i cup mayonnaise and cheese. i,ple,ul over tomato slices Broil about -1 inches from source of heat until topping is puffed and lightly browned. Makes (i hearty servings—2 bun halves per portion. WEKKDAY BREAKFAST Orange juice Seven-ingredient cereal Whole-wheal toast Beverage VENTURE INN RESTAURANT FAMILY NITE ALL YOU CAN EAT FRIED CHICKEN DINNER tMlh.ppK Pouioei anil Salii a Vegetable toll I Butlci CHILDREN 12 AND UNDER, HALF PRICE Serving Stalls at 5 P.M Thuri. Aug. 2 4 til lii. Aug. 2Sth it per Dollar... Value per Pound! ... that's what you get at Venturel Our steaks, chops, roasts, etc., are expertly trimmed to give you a better valuel... and you'll find our fresh ground beef has more "Value-per- Pound," tool Remember—at Venture you get more meat per dollar—more value per poundl u - "Center Cut II FRESH - TOP QUALITY - 6 IB. Pok Ground Beef , 69 U.S. CHOICE - "BONELESS" ROUND Pot Roast $109 Lb. JL U.S. CHOICE - STANDING Rump Roast 99 Peps Cola Potatoes Maraa I enture Maker\ Donut Puffs HICKORY SMOKED - MISS IOWA Sliced Bacon Lb. Pkg. 78 ALL MEAT - PUCE Mfk. MATROSE - AU MEAT M4l_ Hunter's Bologna ...... 69° All Beef Wieners ft 93° HUNI5ITS - A.C. - PKCE g^ VAC PAK - JIB. PKG. J1.98 f^g^ Braunschweiger u 63 Mayrose Bacon ft 99° All HAVORS - WHOIE HOG ftftr TOP9UAUTY - SUCED AAf Rice's Pork Sausage ^ 98° Surrey Farm Bacon ; 9!r SKINIBSS - IB. PKG. 13' |l«*r MATROSE - DfllClOUS "fAr Mayrose Wieners 63 Brown And Serves K 79° GOLDEN WEST - THE VERY BEST PURE CANE Fryer Quarters U.S. CHOICE - "BONELESS" Sirloin Tip Roast .. U.S.CNOIC! - "BONE1ESS" London Broil Steaks HUNTER'S - OUIK CARV Boneless Hams (WHOLE) ; u C & H Sugar LIBBY'S ^ Tomato Sauce WITH COUPON PILLSBURY - LAYER Cake Mix RICH - RED Libbv's Catsup KRAFT'S - PHILADELPHIA • Cream Cheese PRAIRIE FARMS Skim Milk CALIFORNIA - ITALIAN Prune Plums RED-RIPE-JUICY St. Louis, Mo. S. Kingshighway & Christy Blvd. Overland, Mo. Page & Inneibell Kirkwood, Mo. S. Lindbergh & Big Bend CRISCO SHORTENING HAWAIIAN SAVE 27' TASTERS CHOICE COFFEE CALIFORNIA Corina Tomatoes BANQUET SAVE 17' GALA TOWELS c limit Ono Coupon fir Fonti!) Coupon fiplrti Sol. Aug. U, Wl SAVE 18' HUNT'S PUDDING 51 ™* Limit One Coupon Per Family Coupon Expifoi Sal,. Aug. 26. 1972 SAVE 15' TIDE DETERGENT Prices Good Thru Sat Aug. 28,1972 limit On* Coupon Per f until r Coupon Ixfiirct Sot. Aug. 26,1972 Watermelons. All GRINDS Tiger Coffee 9 tb $138 L Cm I Fairview Heights, III. U.S. 50 & III. 159 Alton, III. 2600 Beltline Hwy. Dunn Road 2855 Dunn Road & W. Florissant WITH COUPON ABOVE

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