Alton Evening Telegraph from Alton, Illinois on August 30, 1972 · Page 29
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August 30, 1972

Alton Evening Telegraph from Alton, Illinois · Page 29

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Location:
Alton, Illinois
Issue Date:
Wednesday, August 30, 1972
Page:
Page 29
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Alton Evening Telegraph Wednesday, Aug ,'50, 1972 C-D A casserole from south of the border P.US fop VALUE STAMPS 9 & a £ troth or fully Cooked SMOKED PICNICS Whole 6/8 Lb. Avg. Glendale 9-11 lb. Avg. Old-Fashloned Whole Lb. U. S. Gov't Graded Choice Fresh Center Cut T- STEAK lb. Copyright 1972 Th» Kroger Co. BONELESS HAM Heal and serve or serve cold. About 3-4 servings per pound. U. S. Gov't Graded Choice Fresh Center Cut PORTERHOUSE U.S. Gov't Graded Choice fr.ih Treih Whole (-10 Lb. Avg. Rib Eyes .... U.S. Gov't. Graded Choice* Freih $479 Rib Eye Steak . . lb L U.S. Gov't. Graded Choice Fresh $179 Breakfast Steak . . lb I Ground Chuck . . . lb (In 4-lb. Package or larger) 10-lbi. FRESH GROUND BEEF 10-Lbs. U. S. Choice T-BONE STEAK 10-Lbi. Freih TRAY PAK FRYERS 3-Lbi.. Kroger SKINLESS FRANKS 2-Lbi. Hunter BOOK PAK BACON 33-Lbj. MEAT FOR ONLY *2VeT»5 YOU SAVE $3.98 ^ Banquet 3-lb. Frozen Dinners . . pkg Salisbury Steak/ V*at Parmoglan, Turkey/Gravy Redfern Jumbo Bunbuster 1 Yj-lb. Beef Patties . . . Pkg • (Cantalni A 4-ot. Patties) $|19 Slock Up Now For All Your Labor Day Picnic Needs Idward'i 3%-lb. Home Plate Treats . . RkB (Contains 33 Hot Dagi) Oscar Mayer l-lb. 1883 Franks .... "" Kroger Sliced 12-oz. Luncheon Meats . . . "' Cooked Sa!aml, Spiced Luncheon, Pickle /Pimento Oscar Mayer Sliced t-oi. £A~ Luncheon Meats ... "" OSf Be.I Bologna, Cooked Salami, Pickle/Pimento loot, Old-Folhioned loaf Hunter Polish Sausage . ., . lb Kroger or Hunter A/C Bologna .... lb (By Th. Piece) Kroger A/C Braunschweiger . . . lb (By The Piece) Your Best VALUE More Center Slices — Not Just a Portion and at a MONEY-SAVING PRICE Prices Good thru Saturday Night, September 3, 1973 $ | 09 Aft, OX 69< 69< i * Hunter or Kroger Skinless Wieners Meat Itemi Sold A* AdvertUed Idward'i Whole Hog . 1-lb. Pork Sausage . . Pbg 2-Lb. Pkg. $1.89 Oscar Mayer Froth Link Sausage . . lb Extra Top]; Value Stamps With Purchaio of 2-Lb I'ockano or More ','fi- BEEF CUBE STEAKS fej With thii coupon. Limit ono I^V coupon, txpirus boturday ;j y Nigdt, Supt 1, 1972. sf*^L* ^-^/^B^^^Mi Hunter Bcok-Pak BACON 2-Lb. Pkg. $1.78 12-oz. Pkg. Quantity Rights Reierved — None Sold To Deafen Hunter Top-O-Morning Silver Plotter Frtuh Quarter Pork Loin Sliced Into SLICED BACON PORK CHOPS Drlicoll Extra fancy Fcolh Hooping Strawberries . . Quort Western Yellow Onions California Pascal Celery . . Kinc-S;ie 5's 3 Stolk Each loultiana Frosh Sweet Potatoes tb California Fresh Broccoli il "" h Wiiconiin •• I" A Yellow Corn 5 tori 59* Indiana Jumbo WATERMELONS Half Melon Michigan U.S. No. 1 WHITE POTATOES 2-Lb. Pkg. $1.58 Washington State PRUNE PLUMS Lbs. California Freth Combination of toncUr, |ulcy and lean center and end chops. 3-4 lt». per package. Kav/aiian Fresh Each Bartlett Pears . . Sunkil! Juice Lemons California White Grapes . . lb twnklit Valencia <f A OIV Oranges . . \L '" 05T Michigan U.S. No. 1 WHITE POTATOES -Lb. By CECILY BRONSTONE Associated Press FOOT) Edltiir Tcxans have their own ex- c e 11 e n t adaptations of Mexican recipes. So here's an Enchiladas Casserole ttisl makes deliciously zesty eating. It was inspired by a cook from San Antonio. One hint: this casstrole has loads of tomato sauce, so it's a Rood idea to have extra heated tortillas on hand to offer with it. ENCHILADAS CASSEROLE 1 package (9 ounces) frozen corn tortillas or 12 fresh corn tortillas 1*4 pounds ground round beoi' 2 envelopes (each 1% ounces) seasoning mix for chili 2 cups water 1 can (1 pound and 12 ounces) tomato puree 1/2 cup salad oil 8 ounces cheddar cheese, grated medium fine V/ 2 cups coarsely chopped onion (2 to 3 medium onions) If using frozen tortillas, thaw in refrigerator overnight. In a 10-inch skillet over medium heat, cook beef, crumbling with a fork, until red color disappears. Sprinkle meat with 1 envelope of the seasoning mix for chili; stir to blend. Add 1 cup water and cook, stirring several times, until water is absorbed—about 5 minutes. Remove from heat and set aside. In a large saucepan mix together the tomato puree, remaining 1 cup water and remaining envelope of Ui= seasoning mix for chili. Bring to a boil; reduce heat, cover and cook 5 minutes; remove from heat. In an 8-inch skillet heat the oil until very hot. Using tongs, add tortillas, one at a time, and cook no longer than 15 seconds, turning once; count to 10, turn, then count to 5. (If tortillas are overcooked, they become crisp and are impossible to shape.) Stack tortillas on a plate as they are removed from oil. To assemble the Enchiladas Casserole, work with 1 tortilla at a time. Dip the tortilla In tomato sauce; place on a plate. Spoon 2 heaping tablespoons meat mixture in a row across center of tortilla. Add a tablespoon of grated cheese, then a tablespoon of onion. Fold sides of tortilla over filling and place, folded side down, in a 3-quart oblong glass baking dish (13% by 8% by 1% inches) or similar utensil* Pour remaining sauce over tortillas. Sprinkle with remaining cheese and onion. Cover baking dish with foil. Bake in a preheated 350-degree oven for 20 minutes. Remove foil and continue baking until bubbly hot and cheese is melted—15 minutes. Makes 6 servings—2 enchiladas per portion. To be Prepared Ahead: Prepare enchiladas and place them all in the baking dish, but do not pour remaining sauce over top or add remaining cheese and onion. Cover with foil and refrigerate. Refrigerate cheese and onion separately in two tightly covered containers. Remove baking dish and cheese and onion from refrigerator about 3"G minutes before baking. Just before baking, pour sauce over top and sprinkle with cheese and onion. Recover with foil and bake in prehea'ed 350-degree oven far 40 minutes; remove foil and continue baking until bubbly hot and cheese is melted—about 15 minutes. Note: This recipe makes fairly hot enchiladas. For a m:kliT di.'.h. reduce seasoning mix for chili to 1 envelope, USUIL; '- in niiMt and i£ in sauc'i'. Crash food program set MOSCO \V (AI 1 ) — Soviet author.til-, have started a crash [r.o'.'.ram to assure enou.'ii food for Moscow this winu-r b'>iUn',v:!'..; a vhorti.ill in the Hr.ii" h a r v e s i . Seoul that M'.:r:ii.; heal Mad rvdlKvil the po'.ii'. i-MMi :n an an-a ol 4i),(Mi) Mfuaiv nii'i's around M'> r.iA l'uiat<i(.'s and bread are s! f''i •• 'ii Ku s: ill il:t't On • n: ill • ;-.>::< l.i-,i':n_; factors -A.>-< IK- -Oi.irl ! 'i- (>!' stnr- a.v s;i..i.v ;n tin.- Moscow ai'i.-a

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