Alton Evening Telegraph from Alton, Illinois on September 6, 1972 · Page 18
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Alton Evening Telegraph from Alton, Illinois · Page 18

Alton, Illinois
Issue Date:
Wednesday, September 6, 1972
Page 18
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Evening Telegraph Wednesday, Sept. 6, 1072 Tuna flavors salad dishes By ALICE DENHOFF TAKE A GOOD side-dish salad and turn it into an even better main dish with that good standby, canned tuna in vegetable oil. Add it to such popular salads as macaroni or potato salads because tuna is easy to use, nutritious, flavorful and doubles in economy, good any time of the year but perfect right now. Do try: TUNA MACARONI SALAD 2 cups cooked elbow macaroni 2 tablespoons salad oil 3 tablespoons lemon juice % teaspoon monosodium glutamate 1-3 cup chopped green pepper V 4 cup grated carrot Vi cup sliced radishes l /t cup chopped scallions 2 cans (6 l z or 7 ounces each) tuna in vegetable oil Lettuce leaves Combine first 6 ingredients in medium bowl; stir to coat well. Add next 5 ingredients; stir to combine. Cover and chill thoroughly. Serve on crisp lettuce leaves. Serves 4. TUNA POTATO SALAD 2 pounds potatoes 1 small onion, chopped IVi cups chopped celery % cup sliced radishes 2 cans (6 l .*> or 7 ounces each) tuna in vegetable oil 1 teaspoon monosodium glutamate 2 teaspoons salt J /4 teaspoon pepper 1 cup mayonnaise 2 tablespoons prepared mustard 2 tablespoons vinegar 2 tablespoons chupped parsley Cook potatoes in skins until tender. Peel and dice. Add onion, celery, radishes and tuna; sprinkle with seasonings. Toss lightly. Combine mayonnaise, mustard and vinegar. Add to tuna-potato mixture; toss lightly. Chill. Turn into serving bowl. Sprinkle with chopped parsley. Serves 6. TUNA CELERY REMOULADE 3 cups thinly sliced celery 1 teaspoon lemon juice 2 cups mayonnaise '2 cup chopped dill pickle • 2 tablespoons finely chopped, drained capers 1 tablespoon prepared mustard 1 teaspoon dried leaf tarragon 1 teaspoon chopped parsley 1 teaspoon dired leaf basil 2 cans 16*2 or 7 ounces each) tuna in vegetable oil Salad greens 1 can (1 pound) sliced beets, drained 2 jars (6 ounces each) marinated artichokes, drained 1 can (14 or 15 ounces) asparagus spears, drained 2 tomatoes, each cut in 6 wedges In large saucepan, bring about 6 cups water to boil; add celery and lemon juice. Return to a boil; remove from heat and drain. In large bowl, mix next 7 ingredients. Add celery and tuna; mix well and chill. Arrange tuna mixture on salad greens and surround with beets, artichokes, aspargus and tomato wedges. Serves 6 with a salad nice enough for a party. Cottage cheese and tomato salad By ALICE DENHOFF JUST A LOOK at the rosy red tomatoes at the produce counter is enough to turn the fancy to thoughts of sandwiches and salads. Here are some suggestions, fresh and good, just the ticket for warm weather luncheon or supper. We're not overlooking the various sandwich possibilities either, or the fact that so many of these salads and sandwiches are geared to the waist- watcher and calories counter. For a start: HERBED COTTAGE CHEESE . AND TOMATO SALAD Vi cup olive or salad oil 4 teaspoons wine vinegar 2 teaspoons finely chopped fresh basil or J a teaspoon dried leaf basil l h teaspoon salt V< teaspoon pepper 4 medium tomatoes 1 pound (2 cups) creamed cottage cheese 1 tablespoon finely chopped fresh chives */4 teaspoon salt Mix oil, vinegar, basil, salt and pepper. Wash tomatoes (do not pee!), cut into slices J s- inch thick. Arrange on a large platter or plate and drizzle with dressing. Let stand for at least 30 minutes at room temperature. Combine remaining 3 ingredients; mix well. Place in center of platter. Surround With marinated tomato slices. Serves 6. Simple and so PANAMA TOMATO AND ,-BADlSH SALAD tomato radishes, Mil thinly sliced fresh mint 1 tablespoon finely chopped fresh onion '1 tablespoons fresh lemon juice 2 tablespoons olive (it- salad oil 1 teaspoon salt ' i teaspoon pepper l t teaspoon sugar Lettuct' Pee! tomato and chop finely; mix with radishes. Combine remaining ingredients and pour over vegetables. Serve on lettuce. .Makes 2 cups. THURS. &PRI. NITES CHICKEN DINNER Cnspy fried chicken. dressing, whipped potatoes, salad, roll & butter. Children 12 & unoer 65e Venture Inn Restaurant I LocatedJnallVentufeStores j YoufietSo at Venture! T~ — — - — MORE EVERYDAY LOW PRICES ON ITEMS YOU NEED AND USE EVERYDAY MORE SAVINGS WITH WEEKLY FEATURES MORE SERVICE WITH A SMILE. . . MORE NATIONAL BRANDS. . . MORE VARIETY IN ALL DEPARTMENTS. . . MORE TOTAL SAVINGS. . . U.S. CHOICE — BLADE CUT ck Boast CENTER CUT lb 59* FRESH— TOF^ QUALITY Ground Beef 6LB. PAK Lb. GOLDEN WEST— THE VERY BEST Split Broilers HICKORY SMOKED — SLICED Miss Iowa Bacon Lb.Pkg. LOW FAT MILK FOUR WINDS GRADE 'A' HOMOGENIZED Vegetables 306 Cans Cut Green Beans - Sweet Peas Cream or Whole Golden Corn MACARQNI AND CHEESE Kraft Dinner U.S. CHOICE —EXTRA LEAN Chuck Roast II "BONELESS" Lb. MAYROSE — QUIKTOFIX Brown And Serves .... 55 BACK TO SCHOOL BREAKFAST NATURAL CASING Link Pork Sausage.„.,. u SKINIESS — IB. PKG. 79c Cft* Mayrose Wieners 5? Sir All MEAT VAC-PAK AllUIF-ll.PU.3ie MAYROSE — VAC PAK Ail Beef Wieners Seitz Bologna All AU MEAT -PIECE Hunter's Bologna ..... HUNTER'S- A.C- PIECE Braunschweiger ____ • . , MAYROSE... 5 VARIETIES ' Wafer Sliced Meats. .. . t , HUNTER'S —QUIKCARV Boneless $108 Hams WHOLE u Halves-Lb. $1.18 . Sliced - lb. $1.28 FRESH N LIGHT PETER PAN S "I 49 Peanut Butter .. 3^ « I REG. 39c —LARGE VARIETY ' ' ^1 Mrs. Alison's Cookies 3»,. I 160Z.BOT.—PLUS DEPOSIT IF tffc 4^ Dr. Pepper Soda.. 8p», / O ICEBERG —LARGE 24 SIZE ^% tf^ ^ Head Lettuce ... ,„„.«.., 2O MISSOURI — 1ST OF THE SEASON Jonathan Apples 3*. Bo CORKY n is oz. $1 W i.oam I 46 n. ^7 C . Can "If While Bread TAFF —UNSWEETENED Grapefruit Juice Catlitter IBBYS A 4>l Fruit Cocktail ,. . n j 2 l c HOMPSON - REFRESHING J ftp Seedless Grapes u 4*T Venture Foods Coupon SAVE17c STAFF SUGAR 5,:,47 C llmlll BogWilhtS.OOOrMoroPurchojn Excluding Items Prohibited By law Coupon Expires Sal. Sept. 9, I97J ROLLING PIN (6 IN) FRESH ' English Muffins .. 4u 0 ,* 9 , $ 1 58« U.S. NQ. 1—'A'SIZE Red Potatoes REG. 79c — LADY BORDEN Ice Cream , BIRDSEYE'S—FROZEN Vegetables CORN — CHOPPED SPINACH — PEAS - MIX VEGETABLES Raskas Cream Cheese 802. Pkg. Venture Foods Coupon SAVE 20c TIGER INSTANT COFFEE limit One Coupon Per Fomlly Coupon Expire! Sot. Sept. 9. 1972 Quart lOoz. Pkgs. Banquet Cream Pies 14 n. Size Piftrerliuuiie I'effetable" I E^Tl'REBAKERY HQNEY BEE Stollen A Venture specialty 'lor all occasions An extriji-rich coffee cake filled with car- amel-ly goodness and topped with cruncr-|y al- mondv and savor/frosnng. 1C ft"J Size Venture Foods Coupon SAVE 20c MRS. BUTTERWORTH SYRUP 24 oz. Bot. limit One Coupon Per Family Coupon Expires Sal. Stpt. 9, 1972 Kraft's — Whipped jkayMarga.. 2 U QQc Pkjs Oil Sunflower Rolls ••*<•• n^* "«w 3^49° SAVE lOc PILLSBURY PANCAKE MIX limit On«Coupon Per Family Coupon Expire! Sol. Sept. 9, 1977 $AVE12c TOTAL CEREAL Limit One Coupon P»r Family Coupon Expire* $ot. Sept. 9. J 972 BETTY CROCKER BROWNIE MIX imll On» Coupon P«r Fomlly Coupon Expirct Sot. Sept. 9, 1972 St Louis, Mo. Overland, Mo. Page & laaerbelt lirkwood, Mo. Fairview Heights, III. U.S. 50 i III. 159 AIIM, III. Duo load 2855 OKU load & W. Florissait

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