The News from Frederick, Maryland on June 3, 1970 · Page 28
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June 3, 1970

The News from Frederick, Maryland · Page 28

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Frederick, Maryland
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Wednesday, June 3, 1970
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Page 28
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Lovin* Cookin* For ths woman who lores to cook sad proudly professes it, The nieces de resistance if Shrimp LouUiaone -plump, pink · a rich Creole-like aaac* - served In a baked noodle . Arranged on « large platter aid sin-rounded with glorious. green Brussels sprouts. it to an all-ta-one meal for the family or a dramatic entree for a company buffe*. Dependtavontheoccasion, the menu can be extended with an interesting first course, a tossed salad and bread and butter. In any event, a delightful dessert finale is Green Mountain Meringues, starring an apple sauce sherbet. The menu ingeniously uses duality convenience foods -fresh, frozen, canned and packaged - bitauHfiilly balanced for color, flavor and texture appeal. Equally important, if s a meal high in the protein, minerals and vitamins essential for good health. The savory Louisianne sauce for the shrimp calls for one can of full strength canned chicken broth. The Brussels sprouts, too, are especially flavorsome, for the- canned broth replaces the mtter usually used for cooking frozen vegetables. This flavoring triack is a secret borrowed from famous chefs and their stock pot of meat or chicken broth kept on hand to enhance soups, gravies, meats and vegetables. For the modern homemaker, the canned broth, full strength, becomes a cabinet staple and saves untold hours in kitchen time. The sherbet for dessert gets another quick start with convenient, tangy canned apple sauce. A qiHp of lemon juice heightens the true fruit flavor. With afroth of whippedegg whites to fluff itup, fi»s frozen in an ice-making tray 'and ready in virtually no time, It can be simply served in at- tractivedessert dishes or fanci- iy presented ti__- ingue shells (aflfcable at most bakeriesX * sitaer case, it's extra special when dressed up with a two-fruit sauce made of glowing red raspberry jam melted into more canned applesauce. Extravagant looking, but easy on the budget Here are me very special new recipes -using convenience foods and simple preparation methods - to help you accomplish this "Lovin* Cookta' " array, a feast for all seasons. SHRIMP LOUISIANNE 1/2 cup butter or margarine Menu Suggestions MORNING COFFEE These crisp cookies, with lots of honey flavor, store well. Honey Drop Cookies Coffee HONEY DROP COOKIES 1 large egg % cup sugar % cup honey Two-thirds cup butter, melted and cooled 1 cup unsifted flour, stir to aerate before measuring One and ooenthird cups grated walnuts, use electric blender or hand-operated rotary grater :. In a medium mixing bowl beat the egg slightly; gradually beat in the sugar, then honey and butter. Stir in flour and walnuts. Drop by level tablespoonfuls, several inches apart, onto well- greased - and floured cookie sheets. Bake in a pre-heated300- degree oven until browned--15 minutes. With a wide metal spatula, remove at once to wire racks to cool; with a pastry brush, brush off any pancoating clinging to cookies. Store in a tightly covered tin box. Makes four dozen. (You'll need about one cup of walnut meats to make the amount of grated nuts called for.) FAMILY DINNER An old-time molded salad that is worth reviving. Broiled Ham Steak . Potato Puffs Green Beans Bread Tray Molded Pineapple- Carrot Salad Cookies Beverage MOLDED PINEAPPLE CARROT SALAD 1 package (3 ounces) lemon- flavor gelatin . l k teaspoon salt 1% cups, boiling water 1 can (9 ounces) crushed pineapple 1 tablespoon lemon juice 1 cup grated (medium-fine) carrots, lightly packed Salad greens and sour cream Dissolve the gelatin and salt in the boiling water. Add pineapple, including syrup, and the lemon juice. Chill until slightly thickened; fold in carrots. Turn into % cup molds or custard cups. Chill until set. Unmold. Garnish with salad greens and top with sour cream. Makes six servings. SATURDAY SUPPER These chewy bars are made from a breakfast cereal. Frankfurters in Rolls Relish Tray Baked Beans Tossed Salad Ice Cream Puffs Puffed Rice Bars , PUFFED RICE BARS ' 5 cups puffed rice l h cup diced mixed candied fruits One-third cup coarsely chopped walnuts l k cup sugar % cup dark corn syrup One-third cup water % teaspoon salt 1 tablespoon butter or margarine In a preheated 350-degree oven heat puffed rice in a shallow baking pan about ten minutes. Turn into a large greased bowl; sUr in candied fruits and walnuts. In a medium saucepan stir together sugar, syrup, water and salt; cook over medium heat until syrup dropped into cold water forms a soft ball (236 degrees on candy thermometer.) SUr into puffed-rice mixture until evenly coated. With greased hands, firmly pack into a greased 11 by 7-inch baking pan. Cool thoroughly. Cut Into about 24 bars. 1/2 cup finely chopped onion 1 clove garlic, minced 1 tablespoon flour 1 can (six ounces) tomato paste 1 can (13-3/4 ounces) chicken broth 2 teaspoons Worcestershire sauce 1 teaspoon sugar 1/2 teaspoon salt 3-4 drops Tabasco (optional) 2 pounds shrimp, shelled and devemed 2 cups fresh mushrooms, sliced (1/2 pound) 1-1/2 twini""" dill seed Heat butter in skillet Swte onions and garlic until softened. Stir in flour and tomato paste. Add chicken broth, .Worcester- shire sauce, sugar, salt and Tabasco. 3mmar over low heat 10 occasionally, rooms and dill. n*e 15 minute*, or untfl shrimp are pink and tender. Spoon into center oT baked noodle rkkf. Makes six to eight servings. BAKED NOODLE RING 1 package (eight ounces) fins noodles 3 tablespoons batter or mar- 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup milk 1/2 cup heavy cream crumbs fine dry bread Cook noodles package directions. aod keep hot ta tbe me accordmf to hour. Remove from oven. Let ^"'TT^T^^ _- . _ · m+ ._ ·___*.__ ·« «^ *- Unfa well n saucepan. Sttr in fiourtemake smooth pasta, Add saH and pep- Stir in mOk and cream a at a tint. Cook over low ,, itfrrlmj eoMtaiBJy «·*£ thickened. Beat en yolks untfl light lemon color. Stir small amooDt of hot mixture ftoso atf yolks. Add yolks all at onee to hot mixture. Continue to cook a peek. Fold together noodles hot cream sane* and egf whites. Sprinkle bread crumbs into well- creased, six cup aluminum ring mold. Fill with noodle mixture. mold. Bake 390 . ·tend five minutes. UnmoW onto sarvim platter. SAVORY BRUSSELS SPROUTS 1 can (11-3/4 ounces) chkken broth l/» teaspoon salt 1/8 teaspoon pepper 3 packages dan ounces each) frossn Brussels sprouts 3 tanlMpooni butter or mar- Bringchicken broth, salt and pepper to aboflm alargesauce- ^ Brussels ·pronto and unto tender. Remove Brussels sprouts and keep wm. (Reserve broth.) Rapidly boll the broth (there should be about cup left in saucepan) until volume is Stir to reduced to 1/3 1/3 cup. melted; lightly over medium heat until botMskesiixtoelfhtserrifln. GREEN MOtNTASN MERINGUES WITH ROSY APPLE TOPPING GREEN MOUNTAIN APPLE SffiRBET , 2 cups canned apple sauce 1/4 cup sugar S m^^ whC4*« enj wanes 4 taMiHiinir*T lemonade eon* 1/2 teaspoon grated lemon rind 6 drops green food color Place' all ll ingredients ectric mixer on Ugh speed until stiff. Spoon Into ice-making tray. Freeaeun- firm (about three HoursX six to eight ROSY APPLE TOPPING 1/2 cup canned apple sauce ^ 1/4 teaspoon grated lemon rind .1/2 cup red raspberry or redcurrant Jelly 4 drop* red food color ;.;,; Combine all ingredients ex- stir in food color. Cool. Meke*; one cup. · : TO SERVE: Place a scoop j£' sherbet m an todrrtdual dessert dish or meringue shell and spoon on SWEET LIBBY'S RELISH A Tremendous Value! FROZEN COFFEE CREAMER DUTCH VALLEY POTATO CHIPS 14-OZ. BAG SOUP AMERICA'S FAVORITE CLOROX BLEACH -32c i«« DOG FOOD KEN4RATIOM CAMPBELL'S COFFEE RICH Quart Ctnr. LIGHT MEAT, CHUNK TUNA OF THE CHICKEN LINCOLN BRAND APPLE JUICE 1-qt. SOFT MAROARINE 6V-OZ. CAN HUNTS AAlRUaT IffW* OUAUTY TOMATO SAUCE 10 8-ox. ami WEE1 CORN SWEET, T04DBR KOUNTY KIST PEAS Tender Kernels EARS SLICING QUALITY RIPE TOMATOES I BTRI «·]···« · SAUCE 17-01. CAN QUART JAR YELLOW CLING TAKE ME ALONG! Plastic Coveted ALUMINUM CAKE PANS or PIE PANS Your 1 Choice Ea, SUMMER FRESH! TOIL-LES Bowl Deodorizers MIX OR MATCH! Soda Fountain Style · Sundae Dishes · Soda Glasses · Banana Split Dishes Bormel Canned Hams 1J4-B*. can $ZJW Raid Boose A Garden Spray UW-ox. can ILflf Raid Yard Guard IDfrea, cam 91.71 Raid Flytog Insect Killer l#fros. can Me Raid Ant ft Roach Killer 15K«*. can 8* Raid Rose ft Flower Spray Ifros. can *L7» Raid Weed Killer «·««. caa *LM "Qg" Insect RepeUent ....tjfres. can «e PWLUPS ^H^A TABLETS ou *77* PRICE//C These BAKERVBUVS LEMON MERINGUE PIES Mkfewt 24«z. she 55C Apple Sauce Loaf Cakes Weh Quality 17-«x. six* 3' Banam] FROZEN SLICED PEACHES Val-Vita Brand. BIG 29-OZ. CANS 89c SIZE BOTfUE OF 75 BANQUET DINNERS 1 MARGARINE OtffH STAR OLMN QUARTtRS · BEEF · CHICKEN · TURKEY · SALISBURY STEAK FOR HEINZ KETCHUP iL aeries "ITC FOR CONES OR SUNDAES! ICE CREAM SCOOPS McCORMKX'S TEA BAGS Each 1 SANDWICH BAGS V«is ChMlty .... W*i* pkfr AM. «fie AT* SHREDDED WHEAT \RIGJ1T GUARD PORK BEANS w«is A i-fc. m QwaRty * «m, A/ 15-OZ. PKG. M.69 SIZE IVITH 2 EXTRA 10*1. OUNCES FREE can CONCEMTRATCO FARBIC SOFTENER VNis t t - M . * _ COPE TABLETS 89cSIZ£ BOTTLE OF 36 OUR PRICE c SOFT DRI YELLOW CORN WHOLE KERNEL W«b QwRty * cam 2±43e ANTI - PERSPIRANT $1.00 SIZE lOc OFF .. $1.35 SIZE ISc OFF , . 3.3-ox. Heavy Duty Detergent WISH LIQUID $ 64-OZ. BOTTLE 1.39 Buy 3 -- Get One Free! LUX SOAP DEODORANT SOAP 4 SIZE ALL COLORS LIFEBUOY SAVE 7c MUD GENTLE 2 51/,-OZ. i\ A{ CAKBS ull f ,'IAQAH1H 1H1 QUALI MaCLEANS TOOTHPASTE ItM -- 1.7$ OZ. TUBE OUR nuci COLGATE D04TAL CREAM IMS - 194-OC. TUBB OUR fftlCI 79c IHAVO CORNED BEEF 12-oz. CONTADINA TOMATO SAUCE -,, 10c WII$ QUALITY RED TAHITI PUNCH OtISHA CRUSHIO OR SLICED PINEAPPLE 20-os. «OIM WfIS QUALITY DESSERT CUT ELBERTA PEACHES 3 *r $1 WEIS QUALITY ORAOE A FROZEN CORN 6 10-ei. 1*9*. $1 CROSSK S SLACKWELL RELISHES All Fly* Variottos jari $1 ·10 VALUE CHARCOAL LIGHTER quart JOLLY RRANO 7-OZ. SIZE PAPER CUPS 100X69e WEIS QUALITY TRASH BAGS 201799* ·ARSON'S AMMONIA CLEAR OR CLOUDY 2I-OZ. ·OTTU 27t LEMON SCENTED t»l * » ^·J 21X51. Ronu 29t NEWSPAPER!

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