Southend Reporter from Chicago, Illinois on March 24, 1977 · Page 27
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Southend Reporter from Chicago, Illinois · Page 27

Chicago, Illinois
Issue Date:
Thursday, March 24, 1977
Page 27
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Page 27 article text (OCR)

8043 Si Cicero None 585-6673 SCOTTSDAIE SPtCIALS SHOPPING CENTER THUM. MARCH 24* GOV'T INSPECTED (Water Added) SHANK PORTION BUTT PORTION IMPORTED Boneless Rolled USDA CHOICE SIRLOIN STEAK LEG 'O' LAMB OUR OWN MADE = FRESH POLISH OR ITALIAN SAUSAGE LOIN END PORK LOIN ROAST U.S.D.A. CHOICE BEEF POT ROAST Ib. FRESH MEATY SPARE RIBS 99 Ib, LEAN-PURE - FRESH GROUND BEEF (APPROX. 75% LEAN) SOLD IN 5 LB. Pkgs. or More Less Than 5 Pounds 79' Ib. FRESH GRADE "AA" URGE EGGS 691 SLICED BOLNIU OR SPICED LUNCHEON MEAT YOUR CHOICE MIX OR MATCH GOVTINSPECTED SMOKED By the Piece SLAB ONLY BACON U.S.D.A. CHOICE SIDES OF BEEF SOLD HANGING WBGHT CUSTOM CUT WRAPPED LABELED FOR YOUR FREEZER ASK AMUT JOE'S MINI SIDE of KEF Kcotmmisl Newspapers. ·'Wednesday. March at. l!)77 SiTlion I I I This is 6ne for ydur collection By Joyce Macey ', / 'Tm Polish and I love to cook," said Mrs. June Pritchett, Tinley Park. ' · Whether being Polish has anything to do with \ her excellence in the kitchen could be disputed by some,but the fact remains June does love to cook and bake. Her family consisting of husband Jerry, a supervisor for Illinois Bell in Chicago Ridge and three children ages 14-15-17, are [easy to please, but they have big appetites Mrs. Pritchett admitted. - , Her casserole recipe was obtained from a friend about six years ago. June thinks it's an original one. The taste of pizza is evident as you sample its tasty flavor. This is why it's' so popular with,the Pritchett teens. Tim by the way, is an Economist newsboy. With dully weather and March, breezes "still around casseroles are still a good economical bet when deciding what to serve, the family. June likes the convenience of being able to make this dish the night before and then pop it in the oven just before she's ready to'serve . Along with her pizza casserole J_une serves her yeast rolls and a salad. : Some of her leisure time is spent being a memberof the Tinley Park Lioness club and a local bowling league. PIZZA CASSEROLE / % Ib. ground beef % Ib. Italian sausage 1 medium chopped onion 2 tsp. oil H % tsp. black pepper 2 large cans Contadina Pizza Sauce % tsp. oregano ; ^ .tsp. garlic salt . · , · ^ tsp. Italian seasoning . · Elbow Macaroni cooked 7 ounce package legg , 1 cup milk 1 cup mozzareUa cheese shredded ; ; Brown meat and onion in shortening. 'Add pizza sauce and seasonings. Drain cooked macaroni Beat .eggJUT! milk and^add macaroni. Spread macaronVmixture in shallow dish. Cover with/meat mixture and sprinkle cheese on tpj,C Bake in 350° oven 30 to 40 minutes. UGHT-AS-A-FEATHER YEAST ROLLS ;% cup Crisco shortening : i'% tsp. salt Yt cup sugar % ciip instant non-fat dry milk 1 cup boiling water 1 pkg. active dry yeast . % cup warm water , · . 2-eggs - - · ...:= , · - ; / . - ; . · / · · About 3% cups sifted flour In bowl combine shortening, salt,'sugar, and non-fat dry milk-.".Add boiling water and stir until shortening is melted. CooL Dissolve yeast Here is June Pritchett's casserole as she took it from thejmn. The bubbly cheese gives it a picture-perfect look. hour. Cut dough down and mix or beat again until in warm water according to .package directions. Stir into cooled shortening mixture. Beat eggs to a froth and stir in. Stir in 1 cup flour and blend thoroughly. Add remaining flour and beat vigorously^ until batter is smooth. Cover with damp cloth and let rise in warm place until' doubled in bulk, about 1 very smobth.- Fill greased muffin pans a u'ttle less than % full..Let dough rise until doubled, in bulk about 50 minutes. Bake in 3.75° oven for 20-25 mihnutes or until done; Makes about 1% dozen medium sized,rolls. HOT TOMATO BOUILLON TURKEY SUPPER SANDWICH - . - - . WITH BACON-EGG SAUCE BROCCOLI OR ASPARAGUS SHERBET TOPPED FRESH FRUIT CUP Here is the reverse of the usual turkey; sandwiches. These are made from the 2 pound Butter Basted Swift's Premium Turkey Roast with Giblet Gravy Packet taken right from the oven especially for sandwich making. About half of the roast is used to make 4 open-faced sandwiches.' What is left of the roast can be heated with the packet of accompanying gravy for another meal. TURKEY SUPPER SANDWICH WITH BACON-EGG SAUCE YieU: 4 serviigs 1 pound 12 ounce frozen Butter Basted Swift's Premium Turkey Roast 4 slices French' or Italian bread, cut approximately inch thick V{ cup shredded Cheddar cheese Sauce: Yield 2% cups y, teaspoon salt Vi teaspoon dry mustard % teaspoon thyme V, teaspoon white pepper y teaspoon celery seed 2 cops medium white sauce 3 hard-cooked eggs, chopped 1 tablespoon crumbled cooked bacon Prepare roast according to package directions. Meanwhile prepare Bacon- Egg Sauce by adding seasonings to white sauce. Blend well. Cook over low beat for approximately 5 minutes. Stir in chopped egg and bacon. Keep warm. Toast bread. Cut 16 one- eighth inch slices of turkey roast To assemble a sandwich: Layer 4 slices of tar- key roast on bread; poor % cap Bacon-Egg Sacce over turkey; sprinkle I tablespoon shredded cheese on top. Quick supper ; has tasty results- Somelhtng nice for supper Food for thought ·Doctor in Kitchen By DR. LAWRENCE HURSH Consultant Nail. Dairy Council · A healthy, vigorous family is the reward that mothers seek as they plan more than one thousand meals each year. It takes a iol of planning to keep all family members happy. And complaints are common. · How much milk is recommended for an adult pregnant woman? Well, for good health before you are pregnant, you should consume two to three cups a day. While pregnant, youll need four cups a day. This quart of milk a day will give you all the calcium you need, plus many other nutrients. · According to a -widely held belief, teenagers arc determined to do differently than their parents. But research studies show that many young people still rely on their parents, particularly mother, for food preferences So, parents, set a good example. Base your meals on a wide variety of foods, and not too many calories. , · A fourth meal daily is becoming part of meal plan ning. Children often can"! get enough calorics from three meals. snacks are the answer. An excellent snack that helps meet a youngster's need for calcium, protein, and vitamin A is a milk shake. One cup «f milk, a fourth cup ice crea*r, and flavoring form the- basic steps. · Do you think that if one vitamin pil! a day is, good, then two or flirt* 1 sre better? Actually rrifst people with proper seledioTi of foods don't nred vitamin pills. And excessive quanti- ties of certain vitamins can be harmful, particularly to young children. If you're ill and need vitamins, your doctor will prescribe. · Proteins are ihe building blocks in nutrition. They are a main constituent of tne cells that make up all living structures. Ym must have protein in your meals. Good sources include meats, fish, eggs, pirultry, dairy products, dried and peas. iEWSPAPERt MEWSPAPERI

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