The Baytown Sun from Baytown, Texas on December 1, 1982 · Page 12
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The Baytown Sun from Baytown, Texas · Page 12

Baytown, Texas
Issue Date:
Wednesday, December 1, 1982
Page 12
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Page 12 article text (OCR)

THE BAYTOWN SUN Wedaetday. December I. 1M2 Crab Mixture Tops Fried Corn Tortillas Crisp and savory Mexican tostadas take on a sophisticated quality wb*n Alaska King crab »*. among the ingredients, making a festive menu for an informal party Beginning with crisp-fried corn tortillas, King Crab Tostadas feature layers of hot retried beans, shredded lettuce, cheese and chopped tomatoes. The colorful crab meat goes over all, topped off with a dollop of zesty guacamole and a sprinkling of green onions. Have taco sauce available for those who like a spicy accent. KING CRAB TOSTADAS 1 package (6 to 8 oz.) frozen Alaska King crab meat, thawed 4 corn tortillas Oil 1 can (16 oz.) retried beans, heated 1 small head Iceberg lettuce, 2 afarrdded tomatoes, chopped ftrakled sharp Cheddar Vi "*"•> sliced green onions Turoato wedges and parsley, Bottled taco sauce Drain and slice crab, reserving a few leg pieces for garnish. Pry tortillas until crisp and'puify in 1- inch of hot oil. Spread tortillas with hot retried beans. Top with lettuce, chopped tomatoes, cheese, crab, guacamole, and green onions. Garnish plates with reserved crab legs, tomato wedges and parsley. Makes 4 tostadas. Guacamole: Peel and mash 2 ripe medium avocados. Blend in 2 tablespoons lemon juice, V* teaspoon salt and 2 tablespoons finely chopped onion. Add bottled taco < sauce to taste. Makes about V/4 cups. Pumpkin Pudding Cake Makes Moist Dessert CRAB MEAT is piled on layers of refried beans, lettuce, cheese and chopped tomatoes on corn tortillas. • Look to one of autumn's favorite flavors for dessert inspiration next time the party's at your house. Pumpkin Pudding Cake, served warm from the oven with Spicy Orange Sauce is an impressive yet easy-to-prepare spice-scented cake, generously studded with dates and nuts. The luscious texture of this special cake is as moist and tender as your favorite pudding cake recipe. PUMPKIN PUDDING CAKE % cup margarine IVb cups sugar 1 9-ounce container whipped topping with real cream, thawed 1 cup canned pumpkin 2 eggs 1% cups flour i teaspoon bak' .gsoda V4 teaspoon sal' Mz teaspoon cinnamon Vi teaspoon baking powder % teaspoon clove* 1 cup chopped dates % cup chopped nuts Spicy Orange Sauce Beat margarine an.1 sugar until light and fluffy. Blend in 1 cup whipped topping, pumpkin and eggs. Add combined dry ingredients; mix well. Stir in dates and nuts. Pour into greased and floured 10- inch fluted or standard tube pan. Bake at 350 degrees, 1 hour. Cool 10 minutes, remove from pan. Serve warm with: SPICY ORANGE SAUCE 2 cups thawed whipped topping with real cream 1 teaspoon grated orange rind Dash of cinnamon Dash of nutmeg Heat whipped topping over low heat, stirring just until melted. Blend in spices. Serve immediately. Grocery List How many times do you return from the' grocery store and realize you've forgotten an essential item? Too many times to count, no doubt. The shopping list provided here may help to jog your memory as you 'travel through the grocery aisles. As an added bonus, use the list as a guide to spotting good buys in Wednesday's grocery ads. BAKED GOODS Breads Cookies Cakes Chips Beans Fruits Fruit Juices Meats Soft Drinks Butter Cheese Cottage Cheese Cream Cream Cheese Crackers Rolls Pies WEINGARTEN CANNED FOODS Soup Tuna Vegetables Vegetable Juices DAIRY PRODUCTS DRUG ITEMS Dental Aids Headache Remedies Lotions Mouthwash FROZEN FOODS Cakes & Pastries Dinners & Entrees Fish Fruil Fruil Juices Margarine Milk Sour Cream Yogurt Razor Blades Shampoo Shaving Cream Ice Cream Pizzas Potato Products - Vegetables Bleach Candles Charcoal Cleanser Detergents Facial Tissue Foil Freezer Supplies Furniture Polish Light Bulbs Lighter Fluid Bacon Beef Chicken Frankfurters Fish Ground Beet Mom Apples Avocados Bananas Beons Broccoli Brussels Sprouts Cabbage Carrots Celery Corn Cucumbers Dr>?d Fruits Garlic Grapefruit Grapes Lemons Baking Chocolate Baking Powder Baking Soda Beans Coke Mixes Catsup Cereal Cocoa Coffee Cooking Oil Ccwns torch Eggs Evaporated Milk Flavoring Extracts Floor HOUSEHOLD SUPPLIES Matches Napkins Paper Towels Plastic Wrap Picnic Supplies Soap Starch Toilet Tissue Water Softener MEATS PRODUCE STAPLES Wax Paper Window Cleaner Lamb Liver Lunch Meats Pork Sausage Turkey Veal Lettuce Melons Nectarines Oranges' Peaches Pears Pineapple Plums Peas Peppers Potatoes Squash Strawberries Spinach Tomatoes Gelatin jellies & Jams Mayonnaise Mustard Pasta Products Rice Salod Dressing Salt Shortening Spices Sugar Syrup Pepper Tea Vinegar Miscellaneous 24 HOURS Open 24 Hours Ever PUKES GOOD: THURSDAY THRU SUNDAY DECEMBER 2-5 U.S. CHOICE HEAVY BEEF U.S.DJL GRADE A HOLLY FARMS Sirloin Steak WE RESERVE THE RIGHTS TO LIMIT QUANTITIES Mixed Parts T-BONE STEAK TAILEbS LB. 2.58 WEINGARTEN GRAIN FED QUARTER Sliced Pork Loin 198 u, • • Lamb Sate U.S. CHOICE RUMP HALF OR Fresh Whole Lamb Legs U.S.D.A. GRADE A COUNTRY STYLE HICKORY SMOKED Pick Of Chicken Sliced Bacon C FRESH PORK (BOSTON CUT) Shoulder Steak 3 MUMVUCM U.S. CHOKE FRESH LAMB Loin Lamb Chops U.S. CHOICE FRESH LAMB Rb Lamb Chops U.S. CHOICE FRESH LAMB Shoulder Chops U.S. CHOICE F1KSH LAMB Sirloin Chops U.S. CHOKE FRESH Lamb Breast U.S. CHOICE FRESH Lamb Shanks SQUARE OR ARM CUT _ LB.2"< FOR STUFFING OR FOR RIBLETS _____________________ LB. 1"< LB. Fresh Seafood Specials U.S.D.A. GRADE A HOLLY FARMS FRYER Leg Quarters LB. 79 U.S.D.A. GRADE A HOLLY FARMS FAMB.Y OR JUMBO PACK Fryer Drumsticks or Thighs_LB. 99* U.S.D.A. CRADC A HOLLY FARMS Split Broilers LB. 79 C LEONS 10 CT. Corn Dogs 2* oz. PKG. 2** RED OR GREEN Burrittos__ LB CHEESE OR BEEF Enchiladas 14 oz. 1" All BEEF SAJT1WKH STEAK 24 OZ. 5.19 32OZ.C.B9 U.S.D.A. GRADE A BONELESS Chicken Breast ntCSHDKESSCD Flounder _________ FRESH FARM RAISED Whole Catfish ntOM NORTH ATLANTIC WMte Fish Fillets 'Steak-UmnT 14 OZ. LB.2 L«.2 Appetizer Shop MOULM FRENCH WHOLE Brie Cheese MOUUN FRENCH Valmage Cheese STORX COOKED Roast Beef MERMAID Continental Salads ____ LB.4* LB.4 LB. In-Store Bakery ROCCELEIN Pork Links IZOZ.PMG. I 3 "! JAB SMOKED Country Sausage I-L*. 2'M BKT HALVES LB. 2.4* Whole Boneless Hams _ _..LB. 2 M < SHANK PORTION BUTT PORTION LB. l.SS Smoked Hams LB. 1**< RATH Sliced Bacon .. 12 oz. PKG. !*'< RATH RECdLAR, THICK SLICED. OR SMOKEY MAPLE Sliced £acon LB. l n < Dairy Products U.S. CHOICE HEAVY BEEF TAiLESS , Porterhouse Steak FRESH BAKED Croissants: FRCSH BAKED RYE OK Pumpernickle Poor Boy Rolls •"SIZE Coconut Custard Pie FRESH BAKED Cherry Strode! U.S. CHOICE HEAVY GENUINE BEEF -' Ground Chuck 3 LBS. OR MORE WEINCARTEN VEGETABLES Corn, Peas or Green BeansiT oz.39 c ' NICE • SOFT Bathroom Tissue PAK499 C < SOLO PAK 20 Party Cups is oz. 89 C < QUEEN ANNC Chocolate Covered Cherries* oz. 1" ( TRAPTCY WITH JALAPEMO OR BACON Pinto Beans i* oz. 47 c < WEMCARTEN Snack Crackers u oz. 89 C < CARNATION Hot Cocoa Mix 12. 1'" Redi Deli ECKRICH WITH HAM _tA.39 c • Cookies isoz. ORUOZ. !"• SmorgasPac isoz.pKc.2"< FAIRMONT CMLLCD BOMMM i.LPAF95 c * Orange Juke c*L.2**« Sour Cream isoz. l l *< WCMCARTEN BUTTERMILK OR HOMCSTYLE OSCAR MAYER COTTO OR ..4fo*95 e C* Bhcuftft tocT.4oz.pK6s.5FOR !"• Beef Salami * oz PKG 1*1 WMRTCD TUB LOWS RICH EA.2**9 Imperial Margarine i« oz 79 C • Turkey Boiogna is oz. PKCS. 2 FOR 3°°< MAOC FROM CORN OR. LUCY UNM _!*.!••• Mazota Margarine i»oz.89 c * Luncheon Loaf i* oz. PKCS. 2 FOR 3°°< FAIRMONT ASSORTED FLAVORS • ROEGELEIN Swiss Style Yogurts! Cooked Ham BOZ. CTNS. WEINGARTEN LOW FAT Cottage Cheese 24 OZ. Cherry Sauce Tops Dissert Crepes THE BAYTOWN SUN Holiday• are the perfect time to treat family or guests to a delectable cherry dessert. Paper-thin dessert crepes filled with a rich, almond-flavored cream, then topped with a colorful sweet cherry sauce is just such a dessert. Spectacular In appearance and fabulous in flavor, this dessert will long be remembered. Festively colored dark and light sweet cherries are interchangeable in most recipes. Both have a sweet, refreshing fiavor wonderful in desserts, fruit cups, salads and accompaniment sauces for poultry or meat. Available either pitted or unpit- ted, canned sweet cherries are packed in sparkling syrup to* preserve their juicy-sweet flavor and attractive good looks. If draining cherries for use in recipes, be sure and save the syrup! It adds lively color and flavor to fruit punches. Or th. ; cken the syrup with a small amount of cornstarch for a special treat on breakfast waffles. SWEET CHERRY CREPES * cup milk Wt tablespoons flour 2 tablespoons sugar 2 egg yolks 1 tablespoon butter or margarine Mt teaspoon vanilla Vfe cup heavy cream, whipped Crepes 1 can (16 to 17 oz.) dark or light sweet cherries, pit if necessary 2 teaspoons lemon juice 2 teaspoons cornstarch V4 to V4 teaspoon almond extract Scald milk. In top of double boiler beat together flour, sugar and egg yolks. Add milk; mix well. Cook over boiling water about 5 minutes or until very thick. Remove from heat and stir in butter and vanilla. Cool. Fold in whipped cream. Spread mixture on crepes; fold crepes in quarters. Arrange on serving plate. Drain cherries; reserve syrup. Combine cherry syrup with lemon juice and cornstarch. Cook over medium heat until thickened. Add cherries and heat thoroughly. Stir in almond extract. Serve warm cherry sauce over filled crepes. Makes 5 or 6 servings. Note: When canned or light sweet cherries are used, add a few drops of red food coloring to tint the sauce, if desired. Crepes: In blender container, combine 2 eggs, % cup flour, 2 tablespoons sugar, dash salt and 1 cup milk. Blend until smooth. Add 1 tablespoon melted butter or margarine; blend a few seconds longer. Let stand 1 hour. Heat crepe pan and brush with butter. Pour in just enough batter to cover bottom of pan; rotate pan to cover evenly. Brown on both sides, turning once. Repeat until all batter is used. Makes about 15 (6 or 7-inch) crepes. CHERRY COCONUT TARTES 1 can or jar (17 oz.) light sweet cherries, pit, if necessary ft cup butter 1% cups sugar, divided 3 eggs 3 eggyolkv 2 cups flaked coconut 1 teaspoon vanilla 1 tablespoon cornstarch Pastry for 2-crust pie Drain cherries; reserve % cup syrup. Cream butter until soft; add !V-> cups sugar gradually and cream together until light and fluffy. Beat eggs and egg yolks together; blend into butter-sugar mixture. Stir in coconut and vanilla. Using a scant tablespoon of dough per tart, press pastry into 12 2V 2 -inch fluted tart pans; fill with coconut mixture. Bake at 450 degrees Fahrenheit 25 to 30 minutes or until crust is golden. Combine reserved cherry syrup, 1/4 cup sugar and cornstarch in a saucepan; cook until thickened. Top tarts with light sweet cherries; spoon glaze over cherries. Chill. Makes 12 tarts. iWEINGARTEN EVERYDAY REAL \ U.S. NO. 11 Kraft Mayonnaise Russet Potatoes F 32 OZ. JAR WITH COUPON BELOWl CANDADA DRY GINGER ALE, A « W ROOT BEER OR REGULAR OR LITE Dr. Pepper Old U.S. NO. 1 RUSSET Potatoes 6139 7299579* 8109 §& I • §s.M-tt- • & i &• & I < Blue Bell Ice Cream Chocolate Syrup 89 C fe. CREPES FILLED with almond-flavored cream is topped with a cherry sauce to make a dessert to remember. Recipe File Resident Offers Two Versions In response to our recipe request for poppy seed dressing, Mrs. Haskell Cooke of Baytown has kindly sent us two. If you have a favorite holiday recipe, or would like information on some special dish, write The Recipe File, P.O. Box 90, Baytown, Texas 77520. POPPY SEED DRESSING \ l /z cup sugar 2 teaspoons dry mustard 2 teaspoons salt % cup vinegar 3 tablespoons onion juice 2 cups salad oil 3 tablespoons poppy seeds Mix together sugar, mustard, salt and vinegar. Add onion juice, stirring thoroughly. Add oil slowly, beating constantly with electric mixer. Continue beating until thick. Add poppy seed and beat for a few minutes more. Store in refrigerator, but do not freeze. Serve on fresh fruit salads, shredded red cabbage or thin slices of avocado and halves of fresh grapes. POPPY SEED DRESSING FOR FRUIT SALAD % cup honey 1 teaspoon salt 2 tablespoons vinegar 1 tablespon prepared mustard % cup salad oil 2 or 3 teaspoons poppy seeds In a small bowl, combine honey, salt, vinegar and prepared mustard. Gradually ad 1 salad oil and beat thoroughly until the mixture is well blended. Stir in poppy seeds. Pour mixture into a pint jar, cover and chill for several hours before serving. Shake well each time before using. U.S. NO. 1 RUSSET Potatoes BEAUTIFUL FRESH CUT 6 FT. TO 8 FT. Plan hristmas Trees AVAILABLE IN MOSTSTORES EA. HUNTS Tomato Catsup REGULAR Planters Mixed Nuts ______ I2 oz. 3 1S WEINCARTEN IN JUKE SLICED OR Crushed Pineapple LA WRY Seasoned Salt QUAKER Yellow Cornmeal P&LMURY GARDEN FRESH Brussei Sprouts TRIPLE H BRAND MIXED NUTS OR Walnuts MARIES ALL VARIETIES Salad Dressing GARDEN FRESH Green Cabbage NEW YORK STATE EXTRA FANCY Mclntosh Apples ' NOBLE FIR...EA. 39.88 Top Fresh Produce FLORIDA LARGE SIZE 14 OZ. CTN. 99° 2 LB. CELLO BAGs3" 189 * Avocados 12 OZ. JARJ FOR LB.17 C ' LB.59' is.soz. 69 C 4 «oz. l"l 1.5 LB. 62M BURGUNDY, CHABUS, ROSE', OR RHINE Colony Classic Wines . i.s LITRC BTL. 2" BURGUNDY, CHABLIS, ROSE', OR SHINE jw •..«.»..>«. Almaden Wines_ _ i.s »*. ML 2" The Big Freezer WITH CHEESE SAUCE 1" GREEK GIANT W.K.C. NMets Corn Lcsunm Sweet Teas •WAMOOWN Cake Flour S LB. BAG » oz. CAN 53 C < i7oz.cAN59 c < 2 L«. 1"« The Bakery Harvest Meal Bread 24 oz. LOAF 89' < NATURAL GRAM Granota Bread i« oz. LOAF 69' < WCMMRTCN PUMPERMKKIE OR Rye Bread . i» oz. LOAF 69 C < LAMBRUSCO, BUNCO, OR ROSATO Cella Wines _________ ?so ML. BTL. 2" MU*TY M/M4MOV. Him CHAM.IS , Ctf AW.IS BLANC , O« MD MOM' Gallo Wines j w •«»«••««•. inc. 1.5 LITRE 3 25 UEftFRAUMNXH Black Tower. ..... ______ 750 ML. BTL. 3 90 RED, WHITE, OR ROSE' IN FOOD STORES ONLY Robert Mondavi Wine . s UTRE 5 1S Health And Beauty Aids •D' OR 'C' PH. OF 2 OR »-VOLT EACH -AA' PAK OF -3.39 DuraceM Batteries __ 2" DARLING, INNOCENT, OR MUSK Impulse Body Spray 2.5 oz. 2" REGULAR, WINTCRFRESH, OR GEL Colgate Toothpaste s oz. i U«E 1 °* FOR BEAUTIFUL HAIR VO5 Hot Oil Treatment soz.2" MEDICATED Noxzema Skin Cream 10 oz.MR I* 7 ST.IVES COMBO XMCBA OR ALOCVCRA Shampoo and Conditioner IB oz. 2" 10 OZ. . 16 OZ. 2 2 GREEN GIANT Broccoli & Rice SARA LEE Pound Cake EDWARDS APPLE, PECAN, OR LEMON Pie Pieces WEINGARTEN FROZEN Waffles TOTINO'S FROZEN Classic Pizza SWANSON Salisbury Steak SWA* SON ENTREE Fish and Chips SENECA FROZEN Grape Juice BUT ONE-ACT ONE FREE ill Borden Pudding Ears 212 PACKS 10 oz. 59 C 20 OZ. 2" 5.5 OZ. 79 C 5 OZ. 99 12 oz. 89'• I— GARDEN FRESH Spinach FRESH PERSIMMONS OR Pomegranates FRESH Cole Slaw a o FRESH MILD YeSlow Onions GARDEN FRESH Crisp Cucumbers GARDEN FRESH GREEK Bell Peppers CALIFORNIA Red Emperor Grapes CALIFORNIA WHITE CALMERIA OR Black Ribier Grapes NORTHWEST "BAKING SIZE" Red Rome Apples 12 OZ. BAGS 2 FOR I 00 , PKG. 2FOR1 00 * 5 LBS. 1°°* Basics WEINGARTEN Brown & Serve Rolls BASICS Soft Drinks BASKS Paper Napkins 2 LfTRE BTL. 75° 14O CT. 59' PLANTERS Cocktail Peanuts 12 OZ. WEINGARTEN Saltine Crackers 160Z. REAL i Kraft Mayonnaise'' 4fORl°°* LB.79'* LB.99'* 69'« I- — I 32 OZ. WITH THIS COUPON AND T.SOPURCHASE OR MORE...LIMIT ONE...EXPIRES 12-S-M FROZEN Birdseye Cool Whip WITH THIS COUPON f NO 7.SO PURCHASE OR MORI...LIMIT ONC...EXPIRES 12-S-I2 SUPER COUPONS POWDERED ^B^ Imperial *2' Sugar i LB ^^ WITH THIS COUPON AND 7.SO PURCHASE ORMORC...LIMITONC...EXPmfS12-S-*2 Quiche Features French Cheeses Quiche aux Epinards et Chevre is a blue-ribbon recipe that your guests may well consider a "best ever." It derives its unique flavor from spinach and two great French cheeses — delicate triple creme and tangy chevre (goat's milk). French chevres come in many different shapes, such as patties, logs and pyramids. Most are snowy white; some are dusted with vegetable ash; others are sprinkled with herbs or annatto, which tints them orange. With the quiche, serve a French dry white wine such as a Sancerre from the Loire Valley. QUICHE: AUX EPINARDS ET CHEVRE 1 package (11 ounces) pie crust mix 1 pound spinach, trimmed or 1 package (10 ounces) frozen chopped spinach 2 tablespoons butter 3 shallots, minced 4 ounce* French goat's milk cheese (Bucher- on, Ste. Maure, . Pyramide) 6 ounces French triple creme cheese (Boursault, Brillat-Sa- varin) 4 eggs 1 cup <V4 pint) light cream 1 finely chopped ripe tomato Prepare pie crust mix according to package directions. Use pie crust to line bottom and sides of ungreased 10-inch pan. Cook spinach if using fresh, then squeeze dry and chop. If using frozen, thaw and squeeze dry. Heat butter in small skillet and saute shallots for 5 minutes. In bowl, beat eggs with cheeses until smooth. Gradually beat in cream. Stir in sauteed shaiiots and spinach. Pour mixture into prepared shell. Bake in preheated moderate oven (350° Fahrenheit) for 40 to 45 minutes or until puffed and brown. Garnish edge of pie with chopped tomato. AAA People Helping People The United Way

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