The News from Frederick, Maryland on September 7, 1967 · Page 22
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September 7, 1967

The News from Frederick, Maryland · Page 22

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Frederick, Maryland
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Thursday, September 7, 1967
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Page 22
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Bacon Isn't Just For Breakfast Bacon Just for breakfast? No, | crisp-cooked bacon, If desired, indeed It can come pleasant Bacon can be wrapped around Jy to any of the three meals. lamb ^ge^ that are about It's true of course, that b a - i t o . b e broiled as well as two j con makes a special meal of:beef 'burger patties winch en- breakfast. Its unforgettable close a s fc ce O f onion crumbled aroma will get the family out of bed and help speed them to the breakfast table but it can be equally tempting at the other meals. What's mo r e, bacon is not all blue cheese, or chopped, stuffed green olives. Use bacon for wrapping fruits too, like apple wedges on a skewer, bananas for a m e a t WHal S Illv Ct uawn u »«w *..- **·*,..-»., flavor. Two slices will supply [ garnish or peach halves for an 68 calories. It contains first- j entree . class protein like other meats and is a source of minerals and vitamins. Bacon at Noon At the noon meal, bacon is probably most famous in the popular bacon-lettuce-tomato sandwich often called "BLT" But varaitons on this sandwich are many as well as tempting. There's bacon and peanut butter. Egg salad takes on sparkle when crumbled bits of cooked bacon ar e added to it. Add a layer of liver sausage to the original BLT and be prepared for another palate pleaser. Try two strips of cooked ba- 1 con inside the grilled ch e e s e sandwich. Use it with a baked bean sandwich that's made with thinly sliced onion and chili sauce. Bacon is always food as a garnish for the open-face sandwiches made with meats or poultry. Slightly rippled bacon strips atop sandwiches make delightful nibbling to stimulate wayward appetites. For either lunch or dinner, try bacon with hot breads or salads. When crumbled, cooked bacon goes into biscuit dough, muffin or corn bread batter for interesting texture and flavor. What about waffles? After batter is spooned into the waffle iron, place short strips of bacon on top and bake. Wilted Lettuce Salad or Wilted Greens actually use the drippings from bacon as part of the dressing. To make this, fry four strips of bacon, cut up, until crisp. Add to this one- fourth cup of vinegar and two tablespoons water. Pour over a quart of washed lettuce -r shredded greens tossed with two or three chopped green on ions and seasoned with salt and pepper. Garnish with chopped hard-cooked egg and additiona Here's bacon in an unusual muffin made with applesauce, spiced with cinnamon. BACON--APPLE MUFFINS 6 slices bacon 2 cups sifted flour " 4 teaspoon baking soda 2 teaspoons baking powder % teaspoon salt Vz teaspoon cinnamon 1 egg, beaten One-third cup milk % cup applesauce Cook bacon until lightly v «· ' s*,v* ' * »« y^im^am^^mt^m^f'^^^f^^' TM CINNAMON-FUDGE sauce adds zing to ice cream cake. Cinnamon-Fudge Sauce Is So Smoooooth browned and crisp. i Dram, reserving drippings. Break bacon into pieces. Sift together flour, soda, baking powder, salt ind cinnamon. Mix together jggs, milk, applesauce, one- hird cup bacon drippings and pieces of bacon. Add liquid to iry ingredients and stir only until dry ingredients are moistened. Fill greased 2%-inch muf- 'in pans two-thirds full. Bake in a hot oven (400 degrees) 18 to 20 minutes. Yield: twelve muffins. POT-BOAST CAPRICE 3 to 4 pound beef sirloin tip, rump, blade or arm pot- roast 2 tablespoons lard or drippings 2% teaspoons salt y 4 teaspoon pepper % cup water % cup apple juice 2 whole onions 4 whole cloves 1% cups dried prunes Brown meat in lard or drippings. Pour off drippings. Season with salt and pepper. Add water apple juice, onions and whole cloves. Cover tightly and simmer two hours. Add prunes and continue cooking one to 1V4 hours or until meat is tender and prunes are done. Remove meat, prunes and onions and thicken liquid for gravy Ever try a little cinnamon in chocolate syrup? It's fun eating over ice cream or cake. Serve it to the teenage set. They crave novelties. CINNAMON-FUDGE SAUCE 3 squares (3 ounces) unsweetened chocolate V 4 cup butter or margarine iVt cups sugar 2 teaspoons cornstarch 1 teaspoon ground cinnamon % cup undiluted evaporated milk or light cream IVz teaspoons pure vanilla extract ' Dash salt 2 cups light cream Melt chocolate and butter in top part of double boiler. Place over hot water to melt. Mix sugar, cornstarch and cinnamon and add. Stir in milk or light cream. Cook over hot water five to seven minutes or until thickened. Add vanilla extract and salt. Serve warm over cake or ice cream. Two cups. CINNAMON-CHOCOLATE ICE CREAM 1 package (1% ounce) chocolate rennet-custard 2 tablespoons unsweetened cocoa powder 1 tablespoon sugar % teaspoon ground cinnamon Dash salt 1 teaspoon pure vanilla extract 2 cups light cream Combine chocolate rennet- custard, cocoa powder, sugar, cinnamon and salt. Add vanilla extract to cream. Heat to lukewarm, not hot (110 degrees). If cream is too hot, cool before adding the rennet-custard. Remove from heat and stir in chocolate rennet-custard mixture-. Turn into ice-cube tray. Let- stand 10 minutes or until firm; then place in freezing compartment of refrigera t o r and freeze until hard. Remove ice cream to bowl and bread it with fork. Beat until smooth, but still a thick mush. Return to ice-cube tray and freeze until firm. Six servings. Versatile Veal Bakes In Loaf, Ring, Or Patties When the family wants a change from regular meat loaf, plan on making one with veal and pork. Veal is delicately flavored. It's well used with pork which has a slightly more promounced flavor. Bacon will add even more flavor to these two meats. This recipe can be used in several different ways. Bake in a loaf pan or ring mold or shape and place on a rack in a shallow pan as you would a roast since that's what meat loaf really is. For an even shorter cooking time, make it in patties as suggested in the variation. BACON-TOPPED VEAL LOAF IVz pounds ground veal % pound ground pork % cup coarse dry bread crumbs % cup evaporated milk 2 eggs, slightly beaten 2 tablespoons lemon juice 1 teaspoon salt 1 teaspoon celery salt V4 teaspoon pepper 2 slices bacon Combine veal, pork , breed crumbs, milk, eggs, lemon Juice, and seasonings. Pack into a greased 9xS-incb loaf pan. Die* bacon and place on top of oaf. Bake in a moderate oven (35 degrees) one to U4 hours. Six to eight servings. Variations Bake in a greased 1%-quart ring mold in a moderate oven (350 degrees) for one hour. Shape meat mixture into eight patties. Use 16 slices of bacon instead of two. Do not chop. Lay bacon slices one across the other to form eight crosses. Place a meat patty on the center of each cross. Shape bacon slices around patties. Place patties on a rack in an open roasting pan so that the ends of the bacon slices are underneath the patties. Bake in a moderate oven 350 degrees) 40 to 45 minutes. Fresh Apples Shine In Recipes Soon there will be baskets oi apples on roadside stands or in your supermarkets. Enjoy their bright freshness for a change. r FRESH APPLE CHIFFON PUDDING 1 pound sliced, peeled tart apples 2 tablespoons water 2 tablespoons fresh lemon juice V4 cup butter or margarine % cup sugar 2 eggs separated W teaspoon grated fresh lemon peel Grated nutmeg for garnish Place apples, water and lemon juice in saucepan. Cover and cook until apples are soft. Push through sieve into top part 'of double boiler. Add butter, (one-third cup of the sugar and I egg yolks. Mix well. Stir and cook over hot water until mixture has thickened. Beat egg whites until they stand in soft peaks. Gradually beat in re- jmaining sugar. Fold into apple S mixture with grated lemon peel. Serve warm or chilled, Stopped with sprinkling of grat- 'ed nutmeg. Eight servings. FRESH APPLESAUCE 8 large tart cooking apples % cup water % cup sugar 1/4 teaspoon salt V4 teaspoon grated fresh lemon peel Wash and peel apples. Core and quarter. Place in saucepan with water. Cover and cook over medium heat until tended. Add sugar, salt and lemon peel. Mash well. Four servings. Page B-2 THE NEWS, Frederick, Maryland Thimday, September 7, 1167 Over 20 Ready Packed Flavors GRADE A FRESH ICE CREAM SPECIAL Buy a Half Gallon, Quarf or Pint at f lie Reg. Price -- Gef another of f lie same size for only itm SEE OI T R COMPLETE SELECTION OF EVANS TOPPINGS Polar ICE CREAM BARS 12pk*79 Reg. 99c SPECIALS ON SALE SEPT. 7 THRU 10 ONLY! CHOCOLATE MILK HALF GAL. 2 Qts. 55c REG. 2 FOR 59c SAVE 33 A GALLON UNDER HOME DELIVERED PRICES ON HIGH'S VITAMIN D Homogenized ^^^^^__^_ MILK MIUK · s,UT-re« · EGGS · ice CWEAM · COTTAOC CHEESE · BAKED GOODS 8BTON DAYS A WBMK H/GH'S MACARONI CAMPFffiE SKILUBT te easy to fix, great to eat. £·" ·#? - x % FLUFFO SHORTENING 3-lb can 84 COLLEGE INN MAZOLA CORN OIL MAROARINEj-wn. . i*-1*9-4f BURRT'S SCOOTER PIES .,*,..*» 4*' HABISCO OREO COOKIES i* ,*, 45 NABISCO CAMEO CRIME SANBWICHES »*-«. *» 45' NABISCO PEANUT CREME PATTIES.... 9 o, P k, 45' Q-TIPS COTTON SWABS i*« -»5«27' OOLB MEBAL FLOUR 20' OFFl M*. ba fl $2.55 ·MB MEBAl FLOUR (RECULAR) S-H, ^ 59' ·OLB MEBAL SELF-RISINO FLOUR .. . . s* bo, »9« CNEF-BOT-AR-BEE CHILI WITH BEANS is»« ~. 37* BLACK FLAC HOUSE ft CAROEN SPRAT II«H» »n93 BOLE PINEAPPLE JUiq 3i-p».,i~.«»Sl l BOLE PINK-PINE. CRPFT. JUKE. . 3i.*,i4-*,«H»M' CALO CHICKEN PET FOOB * «h^.«««89' CALO CHICKEN ft LIVER PET FOOB . . · ·*--. --95' CALO CHICKEN ft KIBNEY PET FOOB .**-,- "' CALO CNKKEN ft FISH CAT FOOB ... i 6*^. CALO LIVER CAT FOOB ·«»-.«.«». NABISCO SHREBBEB WHEAT »~« P^ 33' BREAST V CNKKEN TUNA UOMTCHUNK . 2 ^«.»m »7' BREAST 0' CHKKEN TUNA SOLID LIGHT . . 2 7 ..x ««.77' BREAST V CHKKEN TUNA souo WHITE .. 2 7-**. « n . 81* PN.LSBURY CINNAMON ROLLS WITH ICING . . 1^45' DOVE LIQUID «44 TOMATO JUICE 2£59 C 49 · PENNSYLVANIA DUTCH i NOODLES !_2 I PENNSYLVANIA DUTCH i BOTTBOI { »35 C I STARKIST I LIGHT CHUMK I I I I I TUNA 13- om FINAL TOUCH £69 C KK OFF! Nf Wl... MOM* ANT MMC OMAN M ONf MM Phase III 2=.39« Phaselll i I. i i I I I I I DCH.E SLICED PINEAPPLE 37 C SNOWY BLEACH 43^77' DOW BATHROOM CLEANER 1-01 «i» 77 Rinso uauw Lux ^33* S57 C NfW Fluffy All £79 I PARKAY J SOFT DtiT 8V I MARGARINE »-». i-« ·p«» 49 KRAFT ! GRAPE JELLY NfW, IMMOVIO new, imrwuvmv m.*. Advanced All .,.'39' ,.75 W4TH tOriON M«DMB« r «i ? % ^ * : 4 ·;! lux Soap... 3 3- 34' 2 ~ 33- iO' om Praise Soap .......... 3 ~ 3 V io-om Praise Soap ·LMTOMN Handy And 10W SUM Vim Tablets * ». . . . . JL 55 C COlDWAMt 1*-OW! Surf ............ '£33' x64 INSTANT COFFEE MAXWELL NOUSE I37 MAZCXA flNM*SMfN67Mt Liquid Wisk£39* MM CAMMOM TOW* WWOff ^ 4jfc Breeze .^35' »83 C is*!" ! ·* HDIMI -jt , Dust ._»35^ X83* i i \ i i S CORN OIL I ^CO« I "' JT I MM. FKBf RT'S 9OMO* ' MARGARINE · · 9 a 55 C jowJt i*«^ J J I ENTER ADORN 7 S "MUSS AMERICA" SWEEPSTAKES ADORN HAIR SPRAY ·^IBBBBI vBTvBj wBJWvlBHPOT Lifebuoy Soap 2» 31' 2^39' I COLGATE ' TOOTH PASTE HIW-HM* {NEWSPAPER! {NEWSPAPER!

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