Freeport Journal-Standard from Freeport, Illinois on July 1, 1968 · Page 19
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July 1, 1968

Freeport Journal-Standard from Freeport, Illinois · Page 19

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Freeport, Illinois
Issue Date:
Monday, July 1, 1968
Page:
Page 19
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Page 19 article text (OCR)

Holiday Eating Pleasure Begins At Natienal! NATIONAL SELLS U.S. Ii CHOICE BEEF Plus A Chance To Win Up To $1,000 By Playing Easy Cash National...Famous For Fine Meats! "•"•"* flSl •&**** Store Open Wed., July 3rd Until 9 P.M. Closed July 4th Slice if PATRICK CUDAHY Serve W ™ ^v viw.^r^B^ *•> "^^•FKV^^^^^^WBV , «y -V, J§tf>* ^ Effectiv? QUALITY CONTROLLED U.S. CHOICE Canned Picnics Ground Beef Rib Steaks 49c .97" Can 3 Lb. Package Or Larger U.S. CHOICE Choice Cuts Chuck Steak tb."fr%F Ixtra Uan Patties Chopped Sirloin U.S. Choice Bonelett Rib Eye Steaks Wilion'sFettival or Normal's Cure 81 U.S. Choice Boneleii &1AO Wilion't Feit.val or Hormel'iCure 81 tlOO niiiitae nicicory smoKed f f\f. c Hotel Steaks ......... .b. *T 09 Boneless Hams .«* * I 29 Sliced Bacon ] £ 69 C *1 OO U.S. Choice Arm Cot TSV_ Hartwig'i Boneleii "TS"^ Buddigi - 5 Varietiei ^ *T/V\ ib. *1 89 Swiss Steak .... r. d ....... 79 C Turkey Roast. . . 4 4:... ib. 79 C Sliced Meats 3 ?£' $1 °° RATH'S Hicfcort/ Smolfcerf CHOICE Bonefes* Roifed DUBUQUE'S RATH'S Hickory Smoked ^ -^ _ ^ U5. CHOICE Bonetes* Rotted HB^^ DUBUQUE'5 CANNED HAM S $ 6 49 CHUCK ROAST 79« WIENERS ALL 12Oz. MEAT Pkg. 49* PLUS NATIONAL'S EVERY DAY LOW - LOW MEAT PRICES! Mickeiberry's Bulk PORK LINKS 79 C Top Taste OLIVE* DUTCH • PICKIB OR SLICED BOLOGNA Ib. Top Taste SLICED BOLOGNA Mb. Pkg. 69' Oscar Mayer SMOKIE LINKS 69 C Fancy 6 to 10 Or. Sizt) LOBSTER TAILS Lb. $ 2" Sea Breeze BREADED SHRIMP ; *1 96 2Lb. On So Fresh Fillett OCEAN PERCH Lb. S&H GREEN STAMPS With Ihii coupon and purchast ot MB. PKG. OSCAR MAYER WIENERS Cxpir.i July 9, 1968 iKbt ^D STAMPS V/ith lhi« coupon and purchon of 1 LB. PKG. OSCAR MAYER SLICED BACON Expires July 9, 1948 "Dawn Dew Fresh" Fruits And Vegetables HALVES OR QUARTERS U.S. #1 "A" SIZE LONG WHITE CALIFORNIA Potatoes Open Monday through Friday 9 A.M. to 9 P.M. Sat., 9 to 6 Closed Sunday. RED RIPE SWEET Prices In Effect 1 Full Week Through Tues., July 9th Lucious Sweet GEORGIA SWEET ^% GEORGIA ^ftEf tf* Watermelon Lb O c Peaches ^ Z& c NATIONAL COUPON 7c OFF 7c OFF 7c OFF With Ihit coupon and purchaie of one Package \ KLEENEX JUMBO TOWELS J Coupon Expirti July 9, 196B For Perku Crisp _^ Cucumbers 2 LuKiout Red Ripe California 'f\f\~ " w "" 9 «""•""« f -^ Snow Whit. ^ _ Strawberries £ 39 C Lemons 69 C Mushrooms TS 29 C _ ^^ Toite Tempting California _- . 19 e Santa Rosa Plums 3 "» $ 1°° Cooling California Ttmgy Refroihlng Limes .. Snow Whit* Dot. 69' NATIONAL HAS THE LARGEST FRESHEST VARIETY IN TOWN! Halve Charcoa ce Cream V s ? Xs 1 - ->•• •« ^''^•'V'S- s As x MINUTE MAID Top Taste WHITE BREAD 4 Mb. Loaves Top Taste' 89c SAND. BREAD l'/2 Ib. Loaves NO DEPOSIT NO RETURN ASSORTED FLAVORS <•• TOP TREAT BEVERAGES 12-oz. 6 Btle. Ctn. 49' Kralt • AMMICAN e PIMINTO ]2 gt Cheese Slices .... n" 59 C L. e Barbecue Sauce Kroh THOUSAND ISUND Dressing n g . II 01. iti*. on OT KRAFT SPACE SPECTACULAR ... Kraft CATALINA Kraft Dreising 8 J.' 35 C Grape Jelly ' j.T 25° Kralt KrallJEIPUFForMIN. 10 i OC Soft Pgrkay c,n.42 c Marshmallows .... j«r 25c Kralt MACARONI I Kralt f\ Cheese Dinner.... ^ 18 C Buttermintt 29 C O FROZEN FAVORITES! COUNTRY STYLE e BUTTERMILK Pillsbury Biscuits Tubti Dream Whip m*f*^ 99 C Topping ',?,'79 C Showboat ^^ Pork And Beans . . . . O c °"« So Freih Potato Chips pi!.' Open Pit Smok.y or Plain -^ ^ Barbecue Sauce 1 Ii£*'35 c Eaty Life ^NAN Table Napkins T kfl ° 29 C R.alemon ^^ Lemon Juice 2D .°! 53 C So Freih Marshmallows Hawthorn Mellody COCA-COLA ^- . A " " -eoft Mil If - -_ Chocolate Cake O5l c MILK C . P«k CCC - •!•••••» n i6-oi. BUS. nTj Paper or Glass Gallon Plus Deposit Aunt J.wimo WAFHES. Patio Bfff 79 Pkg. 29' Advertittd Price* Effective Through^ July 9.1968 Quantity Righti Reserved Patio BEEF TACOS Orchard Fr*ih ENCHILADAS'£' 79c STRAWBERRIES 3'C$1 Top Treat ICECREAM Gal. 59c lOcOFF LIQUID LUX DETERGENT 22-oz. • Btle. 49' 30c OFF ALL DETERGENT 10 ib. $199 Box I " HO *" N STAMPS ^•••i.iti.i...........»»..«•»• t . FREE With Ihii coupon and purchai. ol ! 41 CT. PKG. TOP TASTE ; TEA BAGS •: Ixplr.i July 9, Kit.aC hi CDCC KA S»HO«IN FREC 5U STAMPS With thli coupon and purchai* of 1 8 OZ. JAR TOP TASTE CREAMY OR CRUNCHY PEANUT Exp!r.iJuly9, FPFF 9"\ rl\CC ZJ StHORHN STAMPS With thli coupon and purchau of 9 OZ. PKG. TOP TASTE STUFFED MANZANILLA OLIVES Eipir«t July 9, 1968 FREE 50 With thli couppn and purchoi* of HALF OAi. illl. EASY LIFE FABRIC SOFTENER E«plr.iJuly«, 19o8 NATIONAL FOOD STORES •••••••««»••••••••< 10 W. LINDEN ST. 3 Blocks North of Post Office Open Monday-Friday, 9 A.M. to 9 P.M. Saturday 9 AiM. to 6 P.M. Prices In Effect Through July 9 Stamps Good Through Tues., July 9 More Freeport, III. Freeport (III.) Journal-Standard Mon^ July 1, 1968 Pg. 19 French Chef Makes Souffle Of Grits A souffle is often the piece de resistance, the finishing touch, the ultimate in French cuisine. Here is a delightful recipe for individual grits souffles created by Pierre Orsi, executive Chef de Cuisine of Maxim's de Paris iin Chicago. Chef Orsi has | created this recipe for the Quaker Oats Company, a manufac- jturer of enriched white hominy 'grits. Odd to be learning about the j versatility of ail-American horn- liny grits from a French chef! 'But this all-Amerian grits re- icipe is truly Continental, and i should appeal to souffle enthusiasts all over the world! Souffle Of Grits cup enriched white hominy quick grits 2 cups water Va tsp. salt 2 egg yolks '/a cup half and half or light cream ] /i cup shredded Parmesan cheese 5 egg whites 'A cup shredded Parmesan cheese Slowly stir grits into boiling salted water. Cook, uncovered, for 3 to 5 minutes, stirring occasionally. Stir small amount of cooked grits into egg yolks. Add egg mixture to cooked grits, stirring constantly. Stir in half and half and Parmesan cheese. Beat egg whites until stiff. Fold into grits mixture. Grease twelve 5-oz. custard cups or individual souffle dishes. Sprinkle with flour and shake out. Fill custard cups three- fourths full and top with additional Parmsan cheese. Bake in preheated moderate overn (350 degrees) for 15 minutes. Serve as an appetizer or a meal accompaniment. Makes 12 small souffles. Pierre Orsi adds this bit of advice to all souffle chefs: "Remember, the people must wait for the souffle. The souffle, she will not wait for the people!" Salmon Molded In Salad For a savory and delicious riot dish, salmon needs only to ae flaked and briefly warmed in a casserole recipe or in a sauce. Actually, salmon should never be heated for any prolonged length of time or allowed to boil in a liquid. The careful cooking has been done for you. So, enjoy canned salmon frequently in easy to make, quick to cook good dishes, when cooking is required. Here is a delightful salmon potato salad recipe in which the salmon is flaked directly from the can. Molded Salmon Potato Salad 4 cups cooked, diced potatoes 1 Ib. can salmon, drained and flaked 2 cups finely chopped celery Va cup chopped green onions l'/4 cups mayonnaise IVz tsps. salt or to taste V-t tsp. cayenne 2 tbsps. lemon juice Cherry tomatoes for garnish In mixing bowl combine potatoes, salmon, celery and green onions. Blend mayonnaise, salt, cayenne and lemon juice. Pour dressing over potato mixture, and toss lightly until all potatoes are coated. Grease an 8-cup mold and pack mixture firmly nto it. Chill for at least 1 hour. To serve: Loosen sides and turn salad out in serving platter. arnish with cherry tomatoes. Serves six to eight. DRINK MORE MILK MAN TO CALL FOR THE BEST BUY ON YOUR INSURANCE JEROLD D. ROTH 1210 W. Slaver St Dial 232-5210 p •atoto STATE FARM Iniurtnc* CompinlM Horn* OrftoMi •leoaifnitori, llllrwfc

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