Alton Evening Telegraph from Alton, Illinois on April 23, 1953 · Page 25
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April 23, 1953

Alton Evening Telegraph from Alton, Illinois · Page 25

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Alton, Illinois
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Thursday, April 23, 1953
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Page 25
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MCI fWIrtft.lt* ALTON KVflVtNO TSLEORAPM TMUWDAY, APRIL ft, 1W| Canned Corn Gete Glamorous • ,|_ja^_g— 1_ gn_j ^|^^j^™^|^^^— .^^^^-^ CvGILY BnOWriSTONB Carmtd com it plentiful thn •prtnt-40 glv« this popular vtft> table flu fltfYMff trtttmcfit (of ftfnlly tnittii Hen are three ways te drflti it up; any one of them win taste dellciouft with hambutt- •ri, blind potatoes and • aalad on • night whm you want a quick supper. Note, toe, that you can uit •ithfir whole kernel or cream style corn tn thete recipes, Peppy Corn tagredlenti! 2 tablespoons butter or margarine, 1 medium green pepper (sliced in rings), one 1» yound can yellow or white whole :iernel corn, U cup catsup or chill eauce, ^ teaspoon tabasco sauce. Method: Melt butter; add pepper rings and cook until partly tender. Drain corn; add liquid to pepper tnd boil rapidly until reduced to U cup, Add corn, catchup or chili sauce and tabasco; heat to serving temperature. Makes 3 to 4 servings. Note: If yellow or white cream style corn is used, add corn and remaining ingredients to cooked green pepper; heat. Nutmeg Buttered Corn Ingredients: One 1-pound can yellow or white whole kernel corn, 2 tablespoons butter or margarine, K teaspoon nutmeg. Method: Dram corn; boll liquid PEPPY CORN ... To pprk up M spring meal. rapidly until reduced lo »» cup. Add corn, butter and nutmeg; heat lo serving temperature. Makes 3 lo 4 servings. Note: If yellow or white cream style corn Is used, mixed all ingredients; heat. Chill Corn Ingredients: 4 slices bacon, one 1-pound can yellow or white whole kernel corn, U cup chopped onion, 2 tablespoon^ butter or margarine, ] /4 teaspoon chili powder. Method: Fry bacon until crisp; Rice-Ham Croquettes Have Family Eag£r to Eat Meals The call of "come and get it" will not be necessary,If the family kjjows that these crispy rice "and ham croquettes are coming to the table piping hot and waiting to be smothered with a steaming sauce. Here is an easy and delicious way to stretch that last bit of ham Into king size servings of simply wonderful rice croquettes. These golden brown gems may be made ahead: of time and stored in the refrigerator until time to start heating the frying fat. Even If the meal is delayed, these temptingly tasty rice and harn croquettes may be kept warm in the oven until every member of the family arrlvej. Ingredients % cup butter or margarine. 2 tablespoon's minced green pepper. 2 tablespoons minced onion. % cup flour. % cup milk. 1H teaspoons salt. V*. teaspoon pepper. 1 tablespoon prepared mustard. 1 tablespoon Worcestershire smuce. 2 cups cooked rice. 1H cups ground cooked ham. 1 egg. 1 tablespoon milk. 1 cup fine cracker crumbs. Mushroom sauce, cheese sauce or tomato sauce. Preparing the fluffy white rice: To make 3 liberal cups of fluffy rice, put 1 cup of uncooked rice, 2 cups of cold water and 1 teaspoon of salt into a 2-quart saucepan and bring to a vigorous boll. Turn the heat as low as possible. Cover the saucepan with a lid. Do not remove lid nor stir rice while it is cooking. Leave saucepan over this low heat for 4.4 minutes. After the rice has cooked, remove saucepan from heat—but keep the lid on until the rice is to be served. Use exact measurements of uncooked rice and water. Time the cooking accurately. For extra convenience and economy of time and effort, cook twice as much rice, water and salt- keeping the extra cups of left-over, ready-cooked rice in the refrigerator In a covered container. Use it *i l needed In quick, delicious and Inexpensive soups, salads, casserole dishes, hot breads and desserts. Method: In a saucepan melt the buttter or margarine. Add the green pepper and onion and cook until the onion is tender and a yellowish color. Stir in the flour. Slowly add the milk, stirring constantly. Cook until thickened, stirring constantly. Add^ the salt, pepper, mustard, Worcestershire j sauce, rice and hyn. Mix well. 'Chill mixture. Shape into seven cone shaped croquettes, using \'i cup of the croquette mixture for each croquette. Beabthe egg and milk together. Roll the croquettes first in the crumbs, then into the eg*g and again in the crumbs. Fi-y in deep hot fat (380 degrees F.) Until crisp and brosvn. Serve hot with a sauce made from canned mushroom soup, a cheese sauce, or a tomato sauce. If meal is delayed, croquettes may be kept hot in n 25(1 degree F. oven. This recipe makes 1 croquettes. One TS'amfi, Two Preachers ROCKY FORD. Colo, ff — Rev. Charles S. Mundell of Rocky Ford and his house guest, Rev. Charles S. MundeU of Los Angeles, have a lot in common besides having the same name. Both are retired ministers, but Rev. Charles Simeon Mundell of Rocky Ford was a minister in the Methodist Church and Rev. Charles Samuel Mundell of Los Angeles was a Congregational minister. Both are the fathers of two sons and two daughter, but the Los Angeles Mundell has forged ahead In the grandchildren department. He boasts seven, although he is younger than his Colorado colleague, who has only five. The Rev. Mundell of Rocky Ford first started a correspondence with his Los Angeles friend when he read about Charles Samuel Mundell, who was known as the boy preachter back In high-button shoe days. The Rev. Charles Simeon was then living In Illinois. The Rev. Charles Samuel was born in Texas, where his father was a cowboy on the famous old XIT Ranch. crumble and reserve. Pour off drippings. Drain corn; add liquid with onion lo skillet. Boll rapidly until liquid is reduced to % cup. Add corn, butter, chill powder and reserved bacon: heat lo serving temperature. Makes 3 to 4 servings. Note: If yellow or white cream style corn is used, cook onion In 2 tablespoons of the bacon drippings .until tender, but not brown. Add crumbled bacon and remaining ingredients; heat. Hollandaise Sauce Is No Strain on Cook By OAYNOR MADDOX NKA Food and Markets Editor With fresh asparagus appearing in abundance, a New York acquaintance of ours, Mrs. Frank Lurla, comes up with a Hollandaise" sauce recipe involving no strain 'on the cook. She Is noted for her fine food, and her easy, sure-fire approach to cooking. Mrs. Lurta puts only one inch of water in lower part of double boiler, then brings it to a boil and keeps it boiling. In the top of the double boiler she dumps all at the same time, a whole egg (yolk and white), 1 or 2 tablespoons of butter, V* cup heavy cream, lemon juice and salt to taste. Next she beats all these over the boiling water until she gets the right consistency. It is all that easy, she says. It won't curdle if you follow instructions. There is no hazard to it and it's wonderfully delicious. The important thing is to keep the water low, no more than one inch, so that only steam, not water touches the bottom; also to keep your inch of water boiling all the time you are beating the sauce. Change the- proportions to suit your taste. Use 2 whole eggs or 1 whole egg and 1 extra yolk, if you want a richer sauce. Use more or less cream and vary your seasonings. But the routine remains the same and the Hollandaise is always good. Mrs. Luria picked up another I» teresting idea in South America. She uses bananas in her stock soups. Makes a strong beef, veal and chicken stock with vegetables, she says. Fifteen minutes before serving,- slice 1 or 2 moderately ripe bananas into the simmering soup and cook for 15 minutes. They will turn richly brown and become soft and delicious. Air Freight Prediction BURBANK, Calif. £• - A survey conducted by the Lockheed Aircraft Corporation to evaluate the potential size of the air cargo market indicated the current volume of air freight within the United States will be doubled by 1954 and increased five times by 1958. This traffic may grow to about 1,500 miUion ton-miles per year ' by I960, the survey indicated. Beef > Kidney Pie h Savory Dish And Budget Item Sy OAVNOft M ADtrW ffM flaw! ami Marfttti txntor Htrt'l § savor* dlfeh wt hid In Chleifo last month. Tfcey told us It it vtry popular (tore. It taste* food and is a food budget item. Bwf end Nfdiray Pit (6 ifefvlngi) One beef kidney, 14 pounds beef itftw meat, (lour, (at, 2 medium onions (chopped), 1 teaipoon salt, H teaspoon pepptt, 1 tablespoon Worceitirthlro lauco, 1 teaspoon prepared mustard, 2^ cups wat«, ft ttandard rtoip* pie pastry. Soak kidney In cold, aaltad water for Ml hour; ipllt and remova (at and heavy velni, Cut stew meat and kidney Into 1-Inch cubei. Flour meats and brown thoroughly In a little hot fat In a heavy pan. Add onions, seasoning and wafer. Simmer 2 hours. Thicken with 1 tablespoon flour, mixed to a paste with a little water. Pour into a greased l^-quart casserole and top with pastry. (Roll out crust !i-inch larger than top of casierole. Press edges firmly against sides and silt top In several places). Bake 30 minutes in hot oven (425 degrees F.). If you're seeking .something dif- 1 ferent for spring luncheons, this i recipe may be one unusual answer. ' Deviled mxies (Makes 1 cup, enough spread for fl avernged-sl/rel wnfflos) Corn meal waffles, butter, 2 cans deviled ham, 'i cup spjcy apple hUftfer. Make corn meal waffles according ^to easy directions on package of corn meal muffin mix. Dot hot waffles with buttter and spread with combined deviled ham and apple butter. Serve piping hot. • Tests at Chlchester, England, to produce a pure strain of-bee may also result in a bee without a ; sting, scientists say. Read Telegraph Want Ada Pineapple Coconut Ban Are Dtttdou», EtMy Made Shrimp etlad, ptektn ind olivet, pineapple-coconut bin* potato chipi, hot rolls, btvmft, (Recipe for starred dish follewi), Ingredients: For th« flinnt-% cup sugar, 3 iBblwrfleont cornstarch, H teaspoons salt, one 9- ounce can (buffet or flat) crushed pineapple (undraintd), 1 table* spoon lemon juice. 1 tablespoon butter or margarine. For the base —U cup butter or margarine (soft), 1 cup firmly paukn brown 1 cup gifted flour, ft twipoon •ill, m fiupj ihrtddtd dooonuti Mtttodi Pot tn» fllllng-Mit H cup tuttr, eorrnttreh, U ttaipeen nit, and pineapple in mall nuot- pan; bring to a boil, Cook and itlt oonstanfty until thick and olwr, about s minutes, rttrneva from heat and itlr in limon Jule* and 1 tablespoon butter. For the bfit— Cream K cup butter and 1 0up «^^^^^^_ ^^^^^^^ ^JUt ft^ttfw) l^b Drown lUga"? BWU uouTi TI ijpoit talt and eeuenut._Mfrt nfiiiii wffl cfBHibfWiti Prow ont> MIC Of oromb mfccturt flrrnly into gitvevd aid floured Wiwh iquarf baktnf pan. Sprnd pmtatpla flu* in§ evenly ovtr lurfiot, Covft with ffmaintof erumbi; prm tee laytr down firmly. Bake in mod- •ratt (3WF) ^evan 36 minutti or until jgoldtn brawn, Pitct pin on win nki rack te cool. Cut into M biti Ind wnevt with ipttuli, TULARB, old fddw trwtn oHmbtd up • n-foot teltviuon itrttl* He would not uoiiw oowlti 99 hit mother telephoned the) flrv OTptrt* men, and firemen retpondeQ with sirens walling. - . Eddie quickly iHd to ttffh to see what the excitement'wn ea about. 60LPEN NU06ET NUT BREAD fO CjlOWOftXC Ml •VOrywBy WPWr TFHWi WmMNw'rlCn flfBICR i ifw (reowfe wof wlinmlw0 wwi bflflht opvicofi odd rwh nuf mewi. BOW idee to tftJelovi MOMM for u«lng alt-vegefabfa, a« dlfl«tNble Mn, faeker'i tflKOTHWMtAO y 4 cap chopped nutmuu 1 vell-b«iten egg 1 eup milk 2 tablespoon* HIS TUCRII'S SNOIftNtNO melted */4 cap chopped dried iprieot* S aips lifted ill-purpose dour 4 mspoofli biking powder 1 Vi teispooni nit y 4 cup nigtr SOAK iprieou for 30 minutes in % cup hot viuri driin. STTT TCXJETHER next four ingredients. ADD nutmeati idd aprieou. ADD ind STTR lightly ind quickly remaining iagredienu ancfl mixture ii lumpy. POUR into greased and floured 9 * 5 x 3 inch loaf pan. Bake in 325* F. oven for 1 hour of until done. TRAP tnd STORE 24 hours before serving. The ONLY Shortening With Guaranteed Cake Insurance! GCONOM/SIZE W« don't m«k« M o9«r Uk* tki* very of ten if wi did, w«'d fo hrokt I But we'v« got • yrwt NIW Surf «M *• want you to try It NOW . . «o4 tarn for yourwlf ill th« |*TU« tiut New Surf f IVM you. 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