Alton Evening Telegraph from Alton, Illinois on August 23, 1972 · Page 30
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August 23, 1972

Alton Evening Telegraph from Alton, Illinois · Page 30

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Alton, Illinois
Issue Date:
Wednesday, August 23, 1972
Page:
Page 30
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Mixed Fryer Ports Alton Evening Telegraph Wednesday, August 23,1972 Three tasty salad ideas By AUCK WP.MWFF Every mtiKw nx>sl 1? ftH the tetter for a j?c>i>d salad to add not only Tmtrttfrtn and contrast, Nit sjvarfclini: cvMtir. too. Starting off the salad procession, is: PERFECT PVTTO SAl,.\I> 2 cups (S ounces! elbow macaitmi •£ cup bottled clear French dressing % cup dairy scmr cream 2 cups fresh broccoli OR 1 package (10 ounces) frozen chopped broccoli, cooked and drained 1 small onion, chopped Freshly ground pepper 2 cups shredded lettuce 1 cup cherry tomatoes 6 lemon wedges Cook macaroni according to package directions. Drain in colander. Rinse with cold water; drain again. Blend French dressing with sour cream in large bowl. Add cooked macaroni, broccoli, onion and pepper to taste: mix and chill. Line salad bowl with lettuce; heap salad in center. Garnish with tomatoes and lemon wedges. Recipe serves 6. TUVA MACARONI AND CHEESE SALAD 2 cups elbow macaroni (8 ounces) 2 cans (7 ounces each) solid- pack tuna, drained 1 cup creamed cottage cheese 1 cup sour cream 2 tablespoons finely chopped onion 3 tablespoons chopped olives Salt and pepper to taste Cook macaroni according to package directions. Drain, rinse and drain again. Break loin a into pieces and combine with cooked macaroni and remaining ingredients, mixing lightly but thoroughly. Serve well chlled. Serves 4 to 6. BACON AND EGG MACARONI SALAD 2 cups elbow macaroni (8 ounces) 6 slices, crisp, cooked bacon, crumbled or 1/3 cup bacon- flavored bits 3 hard-cooked eggs, chopped 3 medium tomatoes, diced 1 cup sliced celery % cup mayonnaise % cup French dressing % teaspoon salt Cook macaroni according to package directions. Drain, rinse and drain again. Combine cooked macaroni and remaining ingredients; toss lightly but thoroughly and chill. Serve with additional mayonnaise, if desired. Serves 4 to 6. Stuffed '^•^•M Steak Wedge Bone Removed T-BONE STEAK $14* Tail Lb. weo WHERE ECONOMY ORIGINATES Round Rooutt BONELESS Bottom Round Sliced Bacon Ends & Pieces Sliced Bacon/ Quartered Pork Loin < Cut Into Chopi, Evtnly Mixed Lb.( Allgood Biand F/mnfes Super Right" or Worrell Pride Pork Chops Sirloin Cut Pork Chops Country Style Spare Ribs ^acon Ends & Pieces IE" 3 BL Sx690 Boneless Cooked Ham Hilberg Pizza Patties Ocean Perch Fillets Frozen Fish Sticks' WEO BONUS SPECIAL Sliced Bacon r a r 2 wt$1.55 dgt Bone Removed ss& Lb.( "- %s. Sirloin Pork Chops"% Country Style Spare Ribs Boneless Cooked Ham LD Lb. .990 Whole or I 4/5 Lb. Portion Lb. • Skinless Franks " s w?r Lb. Braunschweiger Ocean Perch Fillets "Super Right" 2-4 Ub. Pieces ILb. Fish Sticks Capn* John's Heat 'n Eat lufa. J»K9. crepes Seafood is a specialty of the Press Box, a New York restaurant which is now observing its 25th anniversary. Mike Wayne, the affable owner, is celebrating the occasion with a series of seafood specialties from Lobster Dandro to Stuffed Crabmeat crepes. Here is the recipe for crab crepes: FILLING Simmer about 16 ounces of defrosted crabmeat in a mixture of 2 ounces of butter, 1 ounce sherry. 1 ounce brandy and salt, pepper, garlic and bay leaves to taste. Simmer a few minutes, then remove from the flame. CREPES •"54 cup sifted flour 4 egg 4 egg yolks 1 quart milk 2 teaspoons sugar 1 teaspoon salt J 4 cup clarified butter Mix flour, eggs and egg yolks with egg boater or whisk. Add milk, sugar and salt and beat till all ingredients are blended. Melt butter and skim off foam. Pour off and reserve clarified butter. Discard sediment in bottom of container. Heat a four-inch skillet and brush with clarified butter. Pour in 1 tablespoon of the batter and vilt the pan so that ihe batter spreads over bottom of the pan. Cook crepe quickly on both sides. Repeat process until all crepey are cooked. Should make 16 crepes. Put an ounce of the crab meat filling in each crepe, roll and dress with Hollandaise sauce. QUICK HOLLANDAISE Heat 8 ounces butter to bubbling, but don't bro.vu. Put 6 egg yolks into an ebc- tric blender, plus 4 tablespoons lemon juice, 1/2 tablespoons salt and pinch of cayenne. Run motor low speed and add hot butter gradually, iilend about ]5 seconds or uii- til sauce is th'ck and smooth. CHECK THESE VALUES... hundreds more in the store! Ctn}.' '• $1.00 390 ••480 Each Fresh Skim Milk Eight O'Clock Coffee ; i White Bread ^r" 5 Large Apple Pie •& Wheaties Cereal Kelloggs Rice Krispies V-8 Vegetable Juice Del Monte Peaches Hi-C Juice Drinks Wagner Orange Drink i Tang Instant Breakfast Drink 2 J,?' $1.18 YUKON CLUB Soda/ 12oz. Cans SOFT TOUCH 18 Of. Pkg 13 ox. U ot. Can 29 oz 54 oz. Btl. [4-2 Rolll [Pkgs. J Rolls for $100 PANTY HOSE LADIES SHEER-STRETCH Fits Petite, Medium, Tall Pair 49* Reg. 89c! COUPON A&P OR C&H SUGAR Expire* 8-26-72 COUPON SAVE 20c SUNNY BROOK MED. EGGS Doz. Expires 8-26-72 Heinz Strained Baby Food Enfamil or Similac Daytime Pampers Kleenex Jumbo Towels Viva Jumbo Towels Downy Fabric Softener Clorox Liquid Bleach A&P Sandwich Bags Trash Can Liners BA ^ Alpo c M «« Part, Dog Food Friskies Mix or Cubes *!.?•• • IOC 'g «• 290 30 &, $1.49 J Ro.r 380 J ^,i° 360 6 i,r-$1.53 ? u "i-540 K " p ' wichM ' 1 " 1 " 490 10^.590 25 ft $2.85 SAVE lOd on 5 Cans HUNT'S TOMATO SAUCE UJ60 With This Coupon. Good only in A&P WEO Stores. Expires 8-26-72. i Limit One Per Family. J (jJ^Ql SAVE 25# 4oz. JAR FREEZE DRIED MAXIM COFFEE With This Coupon. Good only in i A&P WEO Stores. Expires 8-26-72. r \| Limit One Per Family. SAVE 7rf OPEN PIT BAR-B-QUE SAUCE 18 oz. 3fiC Btl. JO ^ With This Coupon. Good only in 3-, A&P WEO Stores. Expires 8-26-72. r ff.\ Limit One Per Family. IUJCO SAVE 10# EASY-ON SPRAY STARCH 2 ^ 57c With Thit Coupon. Good only In I A&P WEO Stores. Expires 8-26-72. r Limit One Per Family. SAVE I5c Mb, Maxwell House COFFEE Expires 8-2tt-7Z UNOI 1601 WASHINGTON AYE, ALTON, ILL. 411 PIASA ST. ALTON, ILL 20 EDWARDSVILLE RD. WOOD RIVER, ILL I

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