The News from Frederick, Maryland on August 31, 1967 · Page 29
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August 31, 1967

The News from Frederick, Maryland · Page 29

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Frederick, Maryland
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Thursday, August 31, 1967
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Page 29
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THB NKWS. Frederick. Maryland Thurvlav August 31, 1967 B-7 epl With Sauerkraut Is A Year 'Round Pleasure If you hunger f r a r i ' ; - s t V . - ' I n g main c , u i s . . ; a t i : , · · ! not too hearty YJU are cert :in to like B'lrbeiue Sauced Veal with Saucrkrau*. Lair.J, y . or b'."*f will J j n cely as the rncv.t In the recipe .. . but veal is an especially go°d choice. The s-uice melds the meat and vegetables for a pleasing, flavor that s'lou'd ao- pea! to all members of the fam- iiy. Canned tomatnes and sauerkraut are two vegetable joys! for fiev it equally well .into hot or cold weather meals. B"th are low calorie and vitamin rich as well as being distinctive in flavor. They are used in this ,u landing baked dish which supplies two vegetables and meat f*r the meal. A salad isn't really necessary !ut a simple one would fit into the dinner menu nicely. For dessert you may feel that you can afford some extra calories since the main course is not overly high in them. You may wish to choose a family favorite or have something a bit dif- ierent. FAMILY SPECIAL Barbecue Sauced Veal with Sauerkraut Mashed Potatoes Bread Sticks Pineapple Cottage Cheese Salad Fudge Sundae Cookies Coffee Milk Let A Picnic Basket Carry Tasty Beef-Vegetable Dish One of the delights of opening a picnic basket is to come upon a savory casserole. Hmmmm just lift that co\r- er and smell the wonderful aroma! One of the best casseroles is this one featuring versatile ground beef. ! Browned and seasoned, the meat is layered with circles of cooked zucchini squash. A ; cheese sauce tops it all to give this feast-in-a-d'ish that golden touch. I Although you may usually j plan to grill at the picnic grounds, there are often times when it's wise to take a covered hot dish all ready to eat. It eliminates the delay due to waiting for out-of-doors cooking to begin. Also, if you're plan-; ning two picnic meals for the ; day, this might be the main dish lor the first, with grilled food as the mainstay of the second meal. In addition to its picnic uses, you'll like this casserole for porch suppers or patio parties. BEEF-ZUCCHINI CASSEROLE m pounds ground beef 6 medium zucchini squash Vt cup chopped onion 2 tablespoons lard or dripping ^ cup cracker crumbs m teaspoons salt ** teaspoon pepper ^ teaspoon oregano BARBECUE SAUCED VEAL WITH SAUERKRAUT 1 large onion 1 clove garlic 1 can (8 ounces'* tomato sauce 1 Can (1 pound) tomatoes '/4 cup brown sugar, firmly packed 1 teaspoon salt Vg teaspoon pepper 2 teaspoons prepared horseradish V/t pounds veal round eteak, -4-inch thick Salt '4 cup shortening 1 can (1 pound It ounces) sauerkraut 1 cup grated cheddar cheese Combine chopped onion and minced garlic with tomato sauc?_ tomatoes, sugar, salt, pep-' per and horseradish. Cook until thickened, about 30 minutes, .stirring occasionally. Cut veal inLo orvitig pieces; sprinkle lightly w.th salt. Brown on both sides in hot shortening. Put drained sauerkraut in a shallow baking dish and top with veal. Pour hot barbecue sauce over veal. Bake uncovered in a moderate oven (350 degrees) about one hour, until veal is tende-. Sprinkle cheese over the veal for the last 10 minutes of baking. Six servings. FRUITED BAKED BEANS are a nice change. Empty two one-pound cars or jars of baked beans (or pork and beans) into a baking dish. Cover with two eight-ounce cans or jars of junior chopped peaches. Sprinkle with cinnamon and a half-cup corn flake crumbs. Dot with butter and heat in a moderate oven about 30 minutes. Six servings. V 4 cup butter or margarine '·i cup flour 1 teaspoon salt 'i teaspoon pepper 2 cups milk i cup grated Cheddar cheese Grease a two quart casserole. Wash zucchini squash and cut off ends. Cook whole zucchini in boiling, salted water about eight minutes. Drain zucchini and cut into Vz-inch slices. Cook ; ground beef and onion in lard i or drippings. Pour off drippings, j Stir in" crumbs, 1% teaspoons salt, 'i teaspoon pepper and cregano. Remove from heat. Melt butter or margarine in saucepan. Stir in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add cheese and stir until melted. Place half of zucchini slices in bottom of casserole. Add half of beef mixture, then half of cheese sauce. Repeat layers. Bake in a moderate over (350 degrees) 25 minutes. Six to eight servings. Better Breakfasts Are A Cinch With Frozen Foods Down East Lettuce Top crosswise slices ("rafts") ol crackling crisp western iceberg lettuce with sliced canned brown bread and split, pan- fried franks; ladle a strip of hot pork and beans over all. iHUNntl. *pi^M«w_ t.»,j .-· m t^uMB^HB^ 'M^^H^VI^K j^tt HHPMIft fWTI OK W¥ A TOWS mm, mi. cm MffOVffR POM BUM MMVHtPORXMMB HUTTASTB STOAT UIAM1 HOT SHOT RttfCTIffUIR ......... M«* -- $1.1f ROT SHOT iVCIOMB ............ t»~.~.8t* KfR-L RATION DOC MOD ......... ti* .-»··· KIM-L RATION UVIR MM NOt ..... 4i*.^8T WE NfZ TOMATO WTCIWP ........ lu*..u». V* NflNZ CHRI SAUCE HEINZ SWEET CHERKINS KBNZ WITH DHLS ....... . «r« MN, SMOOTH o« Cfwwcmr Peanut Butter There's no excuse for breakfast monotony with the wide range of favorite breakfast specialties available at food stores in convenient frozen form. Take a look the next time you are shopping at the many menu possibilities offered. Starting with the frozen juice concentrates, glance beyo n d your usual selection and try all of the frozen juices, going right down the list: orange, grapefruit, apple, tangerine, pineapple, grape, etc. Also experiment with the newer juice blends like banana-orange, pineapple-raspberry and lemon- grape. As a change, start the first meal of the day with frozen fruit instead of juice, serving it individually and in combinations. Good combinations include strawberries with raspberries, peach slices with blueberries and melon balls with grapefruit sections. Frozen berries and some of the frozen fruits also make excellent toppings for' ready-to-eat a n d cooked cereals. Fresh - from - the - «ven hot breads can be ready to serve in the time it takes coffee to t»erk with the aid of frozen muf- ins, rolls and coffee cakes. Whether you prefer sticky buns, laky croissants or a delicious nut or fruit-filled coffee cake, you are certain to find ft among he many frozen breads fea- ured in freezer cabinets. Among the most popular fro- n breakfast breads are pancakes, waffles, and French oast. Once reserved for leisurely weekend breakfasts, they now can be enjoyed even on the tusiest days. All they require is a brief heating in an oven or toaster before serving. Serve them with pats of butter and instead of traditional maple syrup, one of these colorful, flavorful toppings prepared with a frozen Juice concentrate. HONEY LEMON SAUCE 1 can (6 ounces) frozen lemonade concentrate % cup honey or maple-honey syrup 2 tablespoons butter or margarine Combine all Ingredients in a small saucepan and cook, stirring constantly, over low heat until sauce Just begins to bub- Mf AST a CWCKfN CHUNK He*All tr Cfm.Kril crri/rr* --^ g ^--j light Tuna 2'i=67 c ·lusBocr swffrwiK,BumRMSxo»ta«iA*o _ ft ^ Biscuits 4^35* HUNT'S I7OMA JO SAlKt * WTJ J-». Tomato Paste CAKNA1ION, AiiflAVOKS ·",. :AHNAJION, AU H«VUK _ ^^ Instant Breakfasts .^srOV* KW Hand! Wrap ."3 Roasted Peanuts McCormick f s Tea Bags58 e MAZdA A _ Corn Oil '^ 1 COLGATE T TM 09 ROSE LOTION LIQUID VEL 33* =62' -83' M Wf·chv* Tin* »·»., U»t. X 1 ·"· Qn««Mfy t% ble. Serve warm on frozen pancakes, waffles or French toast heated according to package directions. Makes about 1% cups. TANGERINE COCONUT SAUCE ¥4 cup butter or margarine One-third cup flaked coconut V* cup flour 1 can (6 ounces) frozen tangerine juice concentrate, thawed 2 cups water Melt butter and add coconut. Stir until coconut is lightly browned. Blend in flour. Gradually stir in tangerine juice and water. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Serve warm on frozen pancakes, waffles or French toast heated according to package directions. Makes about 3 and one-third cups. GRAPEFRUIT CHERRY SAUCE 1 can (6 ounces) frozen grapefruit juice concentrate, thawed % cup chopped maraschino cherries % cup syrup drained from maraschino cherries 2 cups water 2 tablespoons cornstarch Combine grapefruit jui c e, cherries and cherry syrup in a saucepan. Blend cornstarch with a few tablespoons of water and stir into juice mixture with remaining water. Cook over low heat, stirring constantly until sauce bubbles and thickens. Serve warm on frozen pancakes, waffles or French toast heated according to package directions. Makes about 1M: cups. *rfJ/*/^».* *tL-X \ year 'round pleasure. It's hearty, but not heavy, high in vitamins YEAR 'ROUND PLEASURE - Veal with «auerkraut is a. and protein but not overly high in calories . . . and oh so good. Berry Bean Bake For A Picnic Treat Are you planning a family picnic over the Labor day weekend? If so, take along plenty of substantial food, including a pot of baked beans cooked with fresh cranberries, which are just beginning to redden our local markets. If you plan to stay home instead and avoid the crowded holiday highways, you might enjoy the Mohican Indian Stew recipe in the relaxed safety of your own backyard. BERRY BEAN BAKE (Six servings) 2 cups dry navy beans Vt pound lean salt pork 1 medium onion 1 teaspoon salt % cup light molasses % teaspoon dry mustard 1 cup cranberries % cup sugar. Cover washed beans with six cups water, bring to boil and boil two minutes. Cover and let stand one hour, then cook till tender. Drain, reserving liquid- Put beans in pot. Cut through pork rind every %-inch making cuts one inch deep. Bury onion and pork in beans, leaving rind : exposed. Mix one cup liquid and | remaining ingredients and mix, throughout beans. Add enough j Spectator Snack bean liquor to cover beans. Cover and bake in slow oven (300 degrees ) six to eight hours Uncover pot last hour. MOHICAN INDIAN STEW 1 cup thinly sliced onion 1 cup coarsely chopped green pepper V 4 cup cooking oil 2 pounds ground beef Salt and pepper to taste 1 can whole kerned corn, drained 1 can red kidney beans, drained 2 cans tomato sauce 1 teaspoon ginger Saute pepper and onion oil. all Enclose a thin crosswise slice of western i ceberg lett u c e, split canned Vienna sausages and sliced beets between slices of rye bread spread with butter and mustard for a hearty snack during the game. other ingredients. Cover simmer 12 to 20 minutes. Lettuce Mexicana Finely shred western iceberg lettuce; combine with chopped avocado and tomato, d a i r y oregano. Serve tortilla and! in taco ' chips. shelk or Easy Picnic Fare Tops For Trips If you plan a long auto trip over the Labor Day weekend, ;ake along a picnic basket for beside-the-road eating on the way. It will keep everyone, particularly the youngsters, happy until the big meal at night when , you arrive. i For your en route picnic basket use a vacuum bottle and a supply of paper plates and cups. A roadside picnic doesn't absolutely require fried chicken and potato salad and homemade chocolate cake. A pantry j shelf picnic can be satisfying and nutritionally sound, as well; as easy to prepare. Picnic Cooler Shake Peanot Butter Piqnant Sandwiches Celery Sticki Fre*h Fruit Nearly everybody has canned soup, peanut butter, bread, bacon and fruit in the house. The Picnic Cooler Shake is a pleasing combination of tomato and celery soup, well chilled. That great American classic, the peanut butter sandwich, is dressed i up with bacon, pickle relish and chili sauce. PICNIC COOLER SHAKE (Four to six wrvlngi) I c*n (10Vi-ounc««) condensed tomato soup 1 can HOVi -ounces') condensed cream of celery soup X soup cans milk 1 tablespoon chopped parsley Ok'ry sticks Combine soups, milk and parley. Put in a blender or shake thoroughly. Put into a vacuum jug that has been rinsed with cold water To serve, pour into paper cold drink cups and use celery sticks as stirrers. Stylish Rut Simple Ij»dle creame.1 crah into heal- I wi frown patty shells and spvin- ; kto with glatnomug diced n«*l Labor CREAM SALE Buy A HALF GALLON Any Flavor ICE CREAM AT Reg. Price . . . Get A Package Of HIGH'S CUP CONES SPECIALS ON SALE AUG. 31 THRU SEPT. 3 DAIRY FRUIT HOT DOGS POTATO CHIPS VAN CAMP PORK i »N' BEANS 2 *9 9 '££ 33c R«8, 1 for *« SAVE 30 C A GALLON UNDER HOME DELIVERED PRICES ON HIGH'S VITAMIN D Homogenized MILK BOOS · ice c*eAi* · COTTAOB cnemse - BAKED cocjt HIGH'S rSPAPERf

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