Alton Evening Telegraph from Alton, Illinois on August 23, 1972 · Page 27
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Alton Evening Telegraph from Alton, Illinois · Page 27

Alton, Illinois
Issue Date:
Wednesday, August 23, 1972
Page 27
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Page 27 article text (OCR)

\ \. OPEN EVERY NIGHT TILL 10:00 P.M. Western Vine-Ripe Extra Large 27-Size Cantaloupes •Lb. King Size Honeydews C-8 Alton Evening Telegraph Wednesday, Aug. 23, 1972 Light simple party B> ALICE DENHOFF A delight parly almost any old time, is the informal supper. Nothing elaborate, of course, but something a bit different from the ordinary fare, also dishes lhat can be prepared ahead of time. Barbecued chicken with a deliriously different cranberry chutney is a guaranteed hit. It's colorful, inexpensive and easy to prepare. Simply marinate the cut up chicken overnight in your favorite chicken marinade. Then, on the evening of your parly, just put the chicken in the oven an hour before you plan to serve. A special salad and a wonderful pie are also done ahead of time. Providing the color and flavor for this feast is the rosy red cranberry, either fresh - frozen or in the form of juice or whole berry jelly. These suggestions come to us from the Ocean Spray iolk, which is the cooperative of the cranberry growers. So here's the CRANBERRY CHUTNEY 1% cups apricot- pineapple preserves 1 cup white vinegar % cup sugar 1 teaspoon curry powder 1 teaspoon chopped candied ginger 1 teaspoon cinnamon 8 whole cloves 1 lime, chopped 1 pear, peeled, cored and chopped 1 tart apple, pared, cored and chopped 4 cups (1 pound) fresh or fresh-frozen cranberries OR 2 cans (16 ounces each) whole berry cranberry sauce % cup dark raisins 1/2 cup chopped walnuts In large saucepan, combine first 10 ingredients. Bring to a boil, reduce heat. Simmer, stirring frequently, until 'the fruit is transparent. Add cranberries and raisins and simmer until the cranberries pop. Remove from heat and stir in nuts. Pack in hot sterilized jars. Seal with Paraffin. Makes 3 pints. NOTE: if sauce is used instead of frozen-fresh berries, omit sugar; and popping will not occur either. MOLDED CRANBERRY- VEGETABLE SALAD 2 envelopes unflavored gelatiu 2 cups cranberry juice cocktail iy 2 cups gingerale 2 tablespoons tarragon or cider vinegar 1 cup shredded green cabbage i£ cup grated carrot % cup diced green pepper % cup sliced red radishes Combine gelatin and 1/2 cup cranberry juice. Let stand 5 minutes. Stir over low heat until gelatin is dissolved. Add gingerale. vinegar and remaining cranberry juice. Chill until mixture is thickened. Fold in vegetables. Pour into a 6 - cup mold. Chill until firm. Unmold and garnish with salad greens. A low-colorie salad dressing is best with this one, we found. Recipe serves 6. CRANBERRY PIE Tangier 2 cups fresh or fresh-frozen cranberries OR 1 can (16 oz.i whole berry cranberry sauce 2 eggs % cup pecans, chopped 1 cup sugar % cup butter, melted 14 cup shortening, melted 1 cup all-purpose flour 1 pint vanilla ice cream Grease well a 10-inch pie plate. Spread cranberries over bottom of plate. Sprinkle with ] -2 cup sugar and the pecans. In a bowl, beat eggs well. Add I cup sugar, butter and .shortening. Beat well and gradually add flour. Pour batter over cranberries. Bake in slow oven (325 degrees F.) for 6U minutes or until top is golden brown. Cut in wedges and serve either warm or cold with generous scoops of vanilla ice cream. Serves (i with a delighiiul dessert that is a grand iuiale ioi the supper party. Alton Evening Telegraph Wedneday, Aug. 23, 1972 C-9 v*^ JS^'Sl 1 ^ %,, U. S. No. 1 White Potatoes The all-purpose (Id* dlih for any meal. & Each Driscoll Extra Fancy Fresh Strawberries H ozi- 9 ^r«j$ Thonfpsan SeocCes* Mtlr Michigan Crisp fh A A* White Grapes . . tb 49 Fresh Carrots.. Z ""• 39 C Charleston Oroy Half £Ai> Ca "' orn '° T»m)»r fiffe. Watermelons . . M " an D9 C Celery Hearts . . "<» OSr I Sunklir Voloncla •fA A A* Michigan Fresh A largo AA« Oranges . . 12 r ° r 89 Yellow Corn .. 0 '"" D9 Washington State Fresh Hawaiian Fresh —- 5 Size Prune Plums Pineapple Each Ibs. isovthem Juicy A OA<* California Fresh Romolne A lar >* AA« Red Peaches.. Z u> 89* Lettute . . Z H " d * 39* Western fancy 3-lb. A tl f fresh Callfomro Yellow Onions . . Bag DSP Broccoli . . large) California Fresh Louisiana Fresh Bartlett Pears Sweet Potafoes Lb. Kroger Poultry passes (ontlmiouf government Inspection for whole- lomoneis. H I* handled In Kroger distribution centers where buildings, equipment and' personnel must pan continuous government Inspection for cleanliness. Lean, Fresh Ground Chuck Lb. Price* Geed thru Saturday Night, August 96, 1972 (In 4-lb. Pkg. or larger) Honeysuckle 10-14 I.. Avg. Mfa U.S. Gav't. Inspected tolls A A* Pre-Basled Turkeys lb 49* Fryer Breasts . . * 69* 1ottt *y . T! A* U-S. Gov't. Inspected rresh M f- Cube Steaks . . l * /9 C Fryer Wings . . » 45* U. S. Gov't Inspected Fresh Leg Quarter Fryers LIGHTNING "V' Silver Platter Fresh Quarter Pork loin Sliced Into Pork Chops Combination of tender, Iqlcy and lean center and end chepl. 3-4 Lbs. per package. About 2 servlnas per pound. * Silver Platter Fresh Center Cut Rib Pork Chops Pork Iff Lb. Lb. ,Meot lt«mi Sold A* Advertised Silver Platter Fresh Center Cut loin Pork Chops U. S. Gov't Graded Choice Fresh Center Cut Chuck Roast Trfpte.trimmed of oxceu tat, bone ami waste before) weighing and pricing. 4' Lb. r u.s.concMo«i [CHOICE] lb, 10-lbs. FRESH GROUND BEEF 10-lbs. U. S. Cev't Choice T-BONE STEAK 10-lbl. U. S. Cev't Inspected TRAY-PAK FRYERS 3-lbs. Krog.r SKINLESS FRANKS ^a-lbi. Hunter SLICED BACON 35-Lbf. MEAT For Only 195 U. S. Gov't Graded Choice Fresh Boneless Boston Roll You Save $3.98 IV.-lb. »k fl $|29 Redfera Jumbo Bunburter Beef Patties . (Centelns • ««>. rattles) rreeier Queen 3 ' U>< $'fl29 Dinners . .."'•• | Liver A Onions, Salisbury Steak, Veal Vamtiflen, Turkey A Oravy, Chicken Croquettes Hunter 6-8 lb. AV|. Sliced ••A. Smoked Picnics . . lte 59* Hunter Qulk Carv Whale 8.10 Lb. Ava. Boneless Ham . . u Lb. U.S. Gav't. eroded Choice fresh E-Z Slice Pot Roast . . U.S. Oov't. eroded Choice fresh Bone!e» Shoulder Bar-B-Que Steaks .. tb. Sllt.d Beef liver tb. en With 1-lb. Krogtr PI r 1 1 CA Wlth 1-lb - Pk B* 50 or Krol. LJ 0-3-1 9(| KROOW ZIPS MARSHMAUOW5 _ ff\ With 10 Pkgs. 6-5-3 dU R.flular (7 Flavors) DRINK-AID MIX With On. Pkg. BAND-AID Brand ADHESIVE BANDAGES With One Pkg. I—i KLEENEX PRODUCTS L- 1 (2-ct. Boutique Both Tissue, 12b-tt. Boutique , Kleenex Oeeptone Towels) With 3-lb. tag YELLOW ONIONS With 5-Vb. DOB POTATOES With 2-lb. tog r-1 CARROTS LJ r<« With Either OlD I—I 9V II PASO PRODUCT I—' (S-ox. Toco Shells, 4-ox. Tato Souce . Rcfri.d fieanj- With 2-Lb. Bag POPSTE POPCORN Expires Saturday Night, August 26, 1972 Glendale Old-Fashionad 9-11 Lb. Avg. Whole Boneless Ham Meet end serve—or serve coW. About 34 servlna* per pound. U.S. Gav't, Inspected fresh Veal Loin Chops . . U.S. Gov't. Inspected fresh Veal Rib Chops . O.S. Oov't. Inspected fresh Veal Shoulder Chops U.S. Oov't. Inspected IVetb Chop Suey Veal . . U.S. Gov't. Inspected fresh Veal Patties . . U.S. Gov't. Inspected fresh Veal Pocket Roast tb. lb. l(r> Hunt or Polish Sausage .. Kroger or Hunter A/C large Bologna .. (By tho Piece) Kroger or Hunter Skinless Wieners 12-oz.l Pkg. Krey N/C (By Hie »leco) AA. Braunschweiger . . u o9* OMer Mcryer Sliced 8*0. u n . luncheon Meats . . "•• 69 C Beef laloana, Cona Seleml, liver Chute, nckle/Mmente loaf 95' Edward** Whole Hog Pork Sausage . . 2-lb. Pltg. SI.89 Hunter Book,Pok , lb. A || Bacon . . . »• IIH* a.ib. Me,, cij« QuantHy Rights Reserved — None Sold To Dealer* Hunter Top-O-The Mornfng Sliced Bacon SAVE I9c With This Coupois With this coupon. Limit one coupon. Explr.i Scturday Night, August 24. 7972. SAVE (Oc With ThU Coupon General Mill* DV-30 Buc Wheats '"»• 35- Pkg. »3C With this coupon. limit one coupon. Expires Saturday Night. August 26, 1973. SAVE 9c With This Coupon American BeautyDV-30 Elbe- Roni Pkg. With this coupon. Limit on. coupon. Expires Saturday Night, August 16, 1972. SAVE 25c With This Coupon Maxwell HauseDV-30 Instant SAVE 14e With This Coupo* Bird's Eyt DV> Awake 4 9-ox. Cans 24c OFF With this coupon, limit one coupon. Ixplre* Saturday- Night, Auaust 26, With This Coupon With This Coupon Kroger Lemonade Crisco Shortening Pure Cane With $5 purchase, cxcludih K Items nrrv,il>l.»ii l> In Willi $5 purchase, excluding Items pro: ,:n ,>•• !•«•. With this coupon, limit ona coupon. Expires Saturday Night. August 26, 1972. ' With $> purchase, excluding Horns prnhUiilnl !><• :n-,v With this coupon. Umll one coupon. ixplres Saturday Night, August 26, «97J. Subject to Applicable Stats & Local Salei Taxi Subject to Applicable State & Local Saloj Taxi Kroger Fresh 16-or. Spinach, 17-oz. Cream Style Gold Corn, Wholtj Kernel or Cream Style White Corn 24-oz. Loaves White Bread . . Brown & Serve Dinner Rolls . . Angel Food Cake PI<BI Kroger fresh fk 9. CT- £,4 Cinnamon Rolls u pksl | Kroger or Kraft larshmallows Clover Valley New Pack Freestone Reaches 29-oz. Cans Plus 50 Top Value Stamps With Stamp Strip Coupon Kroger Fresh Donuts Grenn Beans, Blue Lake Cut or French Style Green Beuns Dad's Root Beer . Woyne Ballon Dog food . . 3-Dlamond 20-or. Pineapple . . . Con Sliced, Crushed, Chunk Armour Polled Meal . . Con ' Four 3-os. Cans S9< Pain Reliever Excedrin Kroger Whipping Cream Coconut, Chocolate, Banana, Lemon, Neapolitan 14-OZ. Pkg. limit 2 per customer please Protein 21 ' 7. ol , ffc**~ Regular, Oily, Dry Hamburger or Sausage* 13V].ox. Jeno's Pizza . , Pky Kroger Corn Oil Lib. Margarine . . . Ql " Bird's [ye 7-oi. J ft. 1-Hate Vegetables pkfl IS Corn/ Cfeun Beans, Spinach, Paas Antl.Perspirant Deodorant . , Con Hnmostylo or Buttermilk 10-ct er Eisealls . . pkfl |§ c Chocktrboard 28-or. Entrees . . . pk " Chicken Matarenl/B»f, Beef Stew Protein 71 4. or - ..,. *°, Condlllone !; hi , 1 ; Or ; roger un A A Swiss Cheese . . lb 8S C Banquet S-or. Cookin Bags . . pkj Chicken Ala King, Tamales, Chaw Meln, Chop Suey Margarine . . ** Sugar-Sweet 3V2-oz Pkgs. Country Oven Tiara & Chocolate Grahams No Depoilt Required rot Mlk — Pastl< Ool. Jug 79< Dutch pudding pretty By CECILY BROWNSTONK Associated I'rcs? Food Editor Nowadays paper cups, plates, soup and salad bow:s and dessert dishes come in such attractive patterns they can be used for partios. A recent addition to this pa- perware comes in the Pennsylvania Gaudy Dutch design. This pattern features red an-1 yellow colors, teamed wtli brown and white, and was originally used on tolcware. All the Gaudy Dutch paper- ware -is glazed and the 7- ounce dessert dishes may be used for baking at (or up to) 350 degrees; they go through the baking process without deterioration of color and design. Here's how to use these dessert dishes to make a Pennsylvania Dutch Peach Pudding. PENNSYLVANIA DUTCH PEACH PUDDING 1 cup unsifted flour, stir to aerate before measuring 1 teaspoon baking powder 14 teaspoon salt 14 cup butter % cup sugar legg 1 teaspoon vanilla 14 cup milk 2 pounds fresh peaches, about 12 small or 5 large 3 /6 cup heavy cream, whipped (if desired) On wax paper thoroughly stir together the flour, baking powder and salt. In a medium mixing bow! cream butter and i/ 2 cup of the sugar; add egg and vanilla; beat well. Beat in (he flour mixture alternately with the milk. Set this batter aside. Peel and cut into %-itirh slices enough peaches lo make'. 4 cups. Stir the remaining 14 cup sugar Ma the peaches. Spoon sugared peaches into six 7-ounce Gaudy Dutch design glazed paper dessert dishes. Divide any juice from peaches among the dishes. Spoon batter onto top of peaches. No need to spread batter because it spreads during baking. Bake in a preheated 350-degree oven until topping '.s browned—40 to 45 minutes. Serve warm or cold; top, if you like, with whipped cream. Makes 6 servings. Note: Juices bubble up and may boil over; if they do, protect oven by putting a cookie sheet or piece of foil in shelf below pudding. Kitchen no place for sun Sunworshippers beware! The golden rays that bronze you at noon are also responsible for that hot kitchen at dinner time. No need for a rain dance, though. Simply summer-proof your cooking with a pantry full of modern convenience foods like canned macaroni & cheese. With the twist of a can opener and a few well- chosen extras, you can turn out taste - tempting summer entries in no time. Apollo's Delight is the perfect no-cook main dish for high-degree days because it requires such a low degree of effort on your part. The basics for this salad are in cans of macaroni & cheese ... the kind with long-strand macaroni and a mild Cheddar cheese sauce. Additions include thinly sliced boiled ham, chopped hard-cooked egg, and crunchy celery. Green Goddess dressing contributes smoothness and pimiento gives a dash of color. Make it in the morning and it away in the refri'jorator Mil you're ready to dine. Then bring Apollo's Delight to the table in crisp lettuc'p cups along with your favorite fast fixin' accompaniments. It's one delicious way to keep your cool thi-; summer! APOLLO'S DKLIGHT 2 cans (14 ;i i ounces each") macaroni & cheese ';, pound thinly sliced bui'eii ham. cut in 1-inch pieces fallout I'.o cups) 1 hard-cooked o'^g, chopped '.., cup sliced ce'ery '.( cup but Hod green doddess riivv.siiu 'i !.ii)!e>poui."j chopped [)im:enti> l.i'ituci- cup.-; In bowl, combine all ni.;iVit:eiii - except Ivltuce. i ii'i SeiAc H 1 'ettucc cup s. M.ike.-> uid'il! 41., cup.-) s.ilud.

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