Alton Evening Telegraph from Alton, Illinois on April 6, 1961 · Page 23
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April 6, 1961

Alton Evening Telegraph from Alton, Illinois · Page 23

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Alton, Illinois
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Thursday, April 6, 1961
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Page 23
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PMSit TWIHTT«fQUR ALTON BV1NING THURSDAY, APRIL *,1961 Meat Is Weekend Bargain •gr tm AMDCMTftD PM8B ;10 per cent discount on ail meat Wtth meat pradaetkm going op, It's meal and mart meat for this •miiminj to tfw neighborhood and ilipi'i inaifcct specials. One gtant chain to otterWg a ! Last **>«*•» hirtK-y and ham offering* hsvp Rlx««i n-n.v in many places to rite of beef, all kinds Of marts. v«ai and lamb Fryers, generally lowtr in many places, jpricings ar* also brtng fftem! to vie tori The test buy* in vegetable* are thr houspwhT's pockeflsook and the Sunday feast. generally are kwer— from to 7 cents brknv last week's i artichokes, beets, celery, caull- i flower, middle sized yeltow onions, parsley, eastern potatoes, {spinach, green Italian IjtuMe 10 Quart PLASTIC PAIL And it Of. LINEN MOP Both 9 if Ml For Jl Frtth OresMd HENS A FRYERS or*4*i — oood — Standing Rib Roast . Ib. 63c OraAM — Oooi — Bert Rib Stoakt • • • Ib. 69c Praeffeattr BoMtess Pork Roast . . . Ib. 41c Choic* Peril Steaks . Ib. 49c Worthmw Slictd Bacon, Z Ibs. 85e Swift's Larfi B«l«|na . . Ib. 39* ONILI HOT BEANS "<f I9e 39o T" IS Oz. Bottle* Johnson's Olo-Coater Pad FREE With Quart JOHNSON'S . u 1 :,"-'^ 98e PILL8BURY FLOUR 8 & 39e Limit One PHlsbnrj's %>llow—Whitr—Chocolate CAKE MIXES. . . 2 -.- 69c FREE—« Oz. Kraft Mustard With I.h. KREY'S WIENERS . , . 59c Brook*' OHILI HOT BEANS 2 ,5. 25c Brook*' OATSUP . 3 Clover Farm APPLE SAUCE . 6 ,'1 1. Clovrr Farm DJtlflAI I with A ™ Oz -I ! RAVIULI • ft Mml 4 (,u, I. Clover Farm SPAGHETTI .;::,': 4 ;::;: i. oo Clover Farm MARGARINE ... 2 <» Clover Farm — Light or Dark KIDNEY BEANS . 2 S 25c 45c No, 1 Rid Potatoes Top Grade Tomatoes Cello Carrots . . No. | New Potatoes String Beans . . . 10 Ibs, 39e , efn, 19c 2 tor 25o 5 Ibs, 39c 2 Ibs, 35e kate. lettuce, parsnips and turnips. Ctood buys are broccoli, cab- bagr. carrotts, corn, cucumvers, eggplants, endives, large size onion*, green peas, nhnet and new Florida potatoes, sweet potaotes. radishes and For milts (he test buys appear to b eMaeklntoah and some apples, bananas and grapefruit while good b\tys are red md golden Delicious apples. Other good buys in the fruit department are Chilean and Peruvian honeydew*. lemons and oranges. Still fairly expensive among the fruits are canteloupes, limes, Spanish melons, best quality strawberries and grapes, botB domestic and Imported. SAVE DURING TRKCITYOree.Ce. war wo« HARDB, Try Them Soon Rolls With Relish Nice After Easter Holidays By EDITH M. BARBER , to have liberal portions of oyster j Having the home folks to)or other fish stew with relishes PEACHES and, perhaps as a special treat, ; hot rolls filled with a pickle re-j visit during the holidays was,, 1 undoubtedly, a great satlsfac-j^ n lg ^ necessaryi tlon to many couples. For the', 0 (lffer „ sa)ad WUh a hettr , y first few days every effort wasj deggerl and p | enty o f hot coffee,; made to show them every con- every onp happy as _ sideration and to demonstrate w j]| j,e noted — there will be! ihat good meals could be pr^-ifew dishes to wash, pared and served from a kitchenette, at an attractively set living room table. After the few vacation days were over, however, there was| a necessary return to the more; informal living which prevails; when both host and hostess have' O-to-5 jobs. It was soon found Del Monte $ Slicrt or HolvM No. 2'/2 eons 4 Limit HOI,US WITH RELISH 6 brown 'n' serve rolls 14- inch) 2 tablespoons melted butter or margarine 1 tablespoon prepared mustard Drained sweet pickle relish Arrange rolls on ungreased COCKTAIL that the guests quickly enjoyed . , . . ,, . baking sheet. Bake In hot oven prepared meals served buffet .._ . _ style and that these menls prov '100 degree F.) about 10 ed to bp .just as satisfying MS. those offered course by course It mav have been a real treat There aren't any more tough cuts! Capl Top Bound on a rotisserie! •V^^SMBBSflBMSMBMrnHV»-». •^w^^^«^M^^B^v«^n^^«^i«> • i- • - — •v'~*^^*^^^HMBr^S|BJBBiB*SS«PMH^OTW!'-v^.--,.' . -- 'v • i n Hfc.^^•T^B^BJB^it^BJpBJBJlBW '^Jj^ Hump Steaks oven-broiled or charcoal grilled! Swift's new Tendered Beef ends toughness in every cut! Swift has perfected a tendering process tfeat make* top round BO tender you can «ook it on the rotisserie! Now all cuts cook quicker and easier than ever before! And •very tender bite brings you high-quality meat protein! (\ou can still make delicious, feraised pot roasts and slews. Martha Logan |pyg prepare as usual, but take 15 to 30 •jajnutei lent total cooking time.) Look fof the label "ProTen Tendered &•»*"* 09 both Swift's Premium and HOW PROCESS WORKS exclusive new tendered Prat-en* u • method of 1«nrlerint beef from within, developed and patented by Swift & Company, with the approval of the U 8. Department of Agriculture. Natural enzymes in uiMt ire Mjp|)lement*d by vegetable protein dja- tnbuled throughout the meal tusue Cfbis ia not a dipped or unlace method.) 'Ilus iiew tendering method has no effect on the meat cute until ooofced in oven. (rill, of broiler I^MB U releaacs HUMM^ itjidtrueas never puMible until now* I r*d*uuirk at Swift 4 i to serve your family better, Our Kititk year. minutes, or until lightly brown, ed. Combine remaining ingredients and mix well. Cut slits in rolls lengthwise and fill with- pickle mixture. Bake 5 minutes: longer. FISH STEW '2 pound salt pork, diced 2 medium onions, sliced j 2 cups diced potatoes 2 cups boiling water i '/i teapsoon salt l 't teaspoon pepper 1 pound fish fillets, thawed 1 quart milk 2 tablespoons butter Cook salt pork In large saucepan until crisp on all sides. Add. onions and cook 3 minutes. Add potatoes, water, salt and pepper.. Cover and cook 10 minutes. Cutj thawed fish fillets into 14nchl pieces, and add with milk and butter. Continue cooking about; 10 minutes until potatoes and fish are tender. Serve with heat-S ed crackers. Yield: About 6 servings. (O 1961. General Features Corp.) County tain Is Fine Dish By CEf'ILV BROWNSTONE AP Neusfeatures Food Editor HOW DID Country Captain, a chicken dish with a delectahlp reputation, get its name? No on? could ever tell us. So wf searched American cook hooks of an earlier day until we found thn explanation in "Miss Leslie's Now Cookery Book" pub- li«hed in 1857. Miss Leslie wrote: "This is an East India dish, and ;t ver> easy propariition of •'uiry.. The term 'countiy cap- 'tain' siunifios a captain of (hi;native loops, (or Sepoys.> in the 'pay of England: their own country beins India, they are them called generally the country ; troops. Probably this dish was ;first Introduced at Knglish tables. I by a Sepoy officer." I The recipe for Country Captain that has been treasured for more than 30 years is the one given by Alexander Filippinl, famed chef of New York's old Delmonico restaurant, in his 1906' /'The International Cook Book.", ! Here is our version of the Filip-1 'pini recipe. Of all the chicken dishes we have adapted, this is the prime favorite. COIWTRY CAPTAIN I1 broiler-fryer Vt cup flour '1 teaspoon suit '4 teaspoon pepper ''« cup butter 1 medium onion i finely diced) ' 1 green pepper (finely diced) i 1 clove garlic (crushed* i 1 1 1J teaspoons curry powder ' H teaspoon died thyme 1 can (1 pound) stewed tomatoes !3 tablespoons currants, blanchtd I toasted almonds Coat chicken (cut in 12 pieces! with flour mixed with salt and pepper Broun in skillet in butter; remove. Add onion, pepper, garlic, curry powder and thyme to skillfi, stir over low heat to !get up drippings Add tomatoes i Bake chicken with sauce, un (ov red, in moderate (3SD de j^rees) oven 30 minutes or until tender Add cunants 5 minutes i before done II sauce g«U to thick add a little water or stock. Serve with udmonds and steamed rice. Makes 4 servings. Del Monte Diced Fruits No. 303 cons Wa Itaarvt MM Rlfht to limit ta All D«parfmMft CORN Del Monte Golden Cream Style or Whole Kernel 00 5 No. 303 401 - I Diced Fruits C. W. COCKTAIL STOKELY'S FRUITS FOR SALAD M M0 nt. FRUIT COCKTAIL 2 308 45c *• cant ~3C 2 303 53e *• cans •*•» t • cans' No. 908 can 39c CORN CORN CORN GREEN GIANT Cream Styla Golden AMERICAN BEAUTf Golden Cream Style STOKELY-S Golden Osam Style PEAS Del Monle S WEET PEAS CATSUP Del Monte '••00 14-ei. bott. C. W. GIANT PEAS C. W. TINY PEAS GR«N GIANT PEAS 2c2?,35c ^ cans • ' C •» cans "5C SNIDER'S CATSUP C. W CATSUP HUNTS CATSUP 41« Fancy Grade SPINACH Del Monte Rich in Miiierok 7 303 Si ean$ I 00 FRt^HLlKE SPINACH C. W SPINACH 2 12 •• ca 2 *• 0/ cans cans 35c «*»^V. 27c *•' »* Tomato Sauce For Spaghetti Recipes TOMATO PUREE TOMATO SAUCE Hunt's Ctilwell ESBJERG est collection ot modern paini inyi is housed in the Central Li- fbrary her*. Ivory Soap Ivory Soap Ivory Soap Camay Soap Camay Soap Zest Soap Zest Soap Ivory Snow 2 i25ci TOMATO PASTE Hunt's Contadina 6-OK. cans 32e Pineapple- Grapefruit DRINK Rivafi Dog Food $100 Your Pets Will Enjoy It 8 ,., b . $| «m. | Dal Monte 46-01. cans S Panonal f%4, •"-31 Ivory Joy Oxydol Liquid, 22-ox. 63c 12-ei. 32-ox. 87c tiia Radtam Your Moilad Coupon 3 liquid, 22-ei. 63< 32-or 67c. 12-01. btl. Giant 81 c, King $1.37 A latg* Redeem Your Mailed Coupon^ pkgi. Duz Cheer **** "Stortar" 37. Quaan $ita 67 2-29* Dash SplcaSpan- B 0t Autemtic Waihar* Jumbo $2.29, 3V,-Ib. 54-ei pk|, R*« 79t pkg. l^fl. 4d^ S. M 4±m 4SL. A* *" u Mr.new 44 -« *'» * 2^67« Faultless tfAKM 2 ~ 33« 2 2 6* 29*

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