Newspapers / The Chowan Herald (Edenton, … / Aug. 4, 1966, edition 1 / Page 3
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Far And About Women . ... :—SECTION ONE, THE CHOWAN HERALD AUGUST 4. 1966. PAGE THREE I I I I * ~ Ht -«3 y ."t '■ i Sufl 0f MEf ar IflßLr "”™" ■..--iJSii :wlifc ~„ mW.#~ w j£&-. . '^*sm LUNCHEON MOLD A real braggin’ salad is this Salmon Luncheon Mold with sal mon and mushrooms and other good things enhanced by the aroma of marjoram. The Herald Kitchen By MILDRED HUSKINS Homemakers who haven't succumbed to the wild rush to use of herbs in the daily menu are missing a great deal of excitement in the kitchen. The variety, in such at tractive jars, is in itself ex citing. The very plainest casserole can become a gour met dish with, a pinch of something - or, - other off the tpice shelf. How about 'marjoram? it is good in 'almost any th.ng: in vegetables such as' ptus. beans and potatoes; in seafood d'siies; in egg and ci.eese concoctions; and, ot course,- in ' stuffings, stews and casseroles. Use about one-half teaspoon ol marjo ram to four so six servings ol food. , Home economists of the American Spice Trade Asso ciation has supplied us with th.s Salmon Luncheon Mold recipe which is delicately rtdoient of a bit' of marjo ram. Salmon Luncheon Mold 2 envelopes unflavored gelatine. 1 can chicken consbmme. 1 tablespoon lemon juice. 14 teaspoon salt. 5 or 6 hard-cooked eggs. 1 can (1 lb.) red salmon. 14 cup salmon liquid. 1 teaspoon instant minced onion. 1 can (3 oz.) chopped mushrooms, drained. 14 cup water. * 14 cup cider vinegar. 2 teaspoons sugar. 2 teaspoons ground marjo ram. 1 teaspoon parsley flakes. 1 '■> teaspoon black -pepper. I'2 cup heavy cream whip ped. Marinated green beans. In saucepan, sprinkle one envelope of the gelatine over one-half cup of the con somme. Place over low heat and stir until gelatine is dis Iy WE REPLACE • al • " ' I ’ department yon can r 1\ . An he assured of top ■*» j'svf 1 j ** 3S (c) n °fch workmanship, UAiU'ft UP IHI A reasonable prices and HUW VlolffiS?? genuine replacement |m parts for all your 1 •*» ; service needs. See us i GEjbRGE CHEVROLET "•**' | solved. Remove from heat; stir in remaining consomme, lemon juice and salt. Pour into bottom of six-cup ring mold. Chill until almost firm. Cut eggs in half lengthwise; arrange in gela tine, with yolks face down. Chill until gelatine is firm. Drain salmon and fluke. Add mushrooms and toss lightly. In saucepan combine reserv ed salmon liquid and onion. Add remaining envelope of gelatine, water, vinegar, sug ar, ■marporam, parsley, cel ery salt ar.d p<-pper. Cook arid stir oven low heat until gflat.ne is dissolved. Re move from heat; chill until consistency of unbeaten egg white. Mix gelatine thor oughly with flaked salmon mixture. Feld in whipped cream. Spoon lightly over egge in ring mo d; spread evenly with spatuia. Chill until firm. Unmold onto serving plate. Fill center with marinated green beans. Marinated Green Beans 2 pkgs. (9 oz. each) frozen cut green beans. 6 tablespoons cider vine gar. 2 teaspoons marjoram leaves, crumbled. 1 teaspoon sugar. Vz teaspoon salt. Vi teaspoon black pepper. Cook beans as package di rects, just untilkcrisp-terider; drain and cdol. In srpall bowl, combine oil, vinegar, marjoram, sugar, salt and black pepper. Beat until blended. Pour dressing over beans; cover and marinate in refrigerator 12 hours. Serves six. While we’re cn the subject of vegetables, we’ll share a recipe for stuffed fresh zucchini squash. The Ital ians cook zucchini so deli ciously that we often think of it as an Italian vegetable despite its Western Hemis phere origin. It is actually a stimmer squash with an extremely tender rind. It can be sliced and used Vaw in a mixed green salad, or it can be sauteed with butter and onion or garlic with perhaps a bit of fresh basil. Besides all that, it is mar velous “buy” in calories— only 17 to the half-cup serv ing. Stuffed Zucchini 6 ’medium (IVL> lbs.) zuc chini squash. Vz lb. ground beef. 1 slice lean bacon, chop ped. ] 2 cup minced fresh pars ley. Vz cup finely chopped to mato. If cup finely chopped onion. 1 clove garlic, minced. % teaspoon salt. 1 8 teaspoon black pepper. ■7 cup salad oil. 2 slices white bread. 1 i cup milk. About 2 tablespoons water. Gut squash in half length wise. Scoop out some of the squash to form a shell with walls about one-fourth inch thick. Dice scooped out por tion and set aside. Save shelis. Brown meat and bacon in large skillet. Add diced squash, parsley, to mato, onion, garlic, salt, pepper and oil. Stir and cook five minutes. Soak bread in milk, squeeze dry and add. Mix well and spoon squash into shells, filling them. Place squash side by side in skillet. Pour in water, just enough to cre ate a little steam. Cover and cook over low heat 10 min utes or until squash is ten der. Chicken is one of the low calorie foods, too. Combine it. with delicate summer squash, and you have a low calorie dish that makes the dieter forget he's weight watching. Chicken With Zucchini 1 broiler-fryer chicken, cut in serving pieces. lVfe teaspoons salt, divided. Vs teaspoon pepper. Vz teaspoon paprika. 1 medium onion, sliced. 3 tomatoes, peeled and cut CLEARANCE SALE! Girls' and Ladies' Shorts 2 pairs for the Price of 1 All Children's Hats SI.OO Baby Bonnets.. . SI.OO Boys' Shorts and Short Sets ..1/3 off Boys' Dress Suits */2 THESE ARE CASH PRICES Tarkington’s EDENTON, N. C. Miss Spivey Is Married To James M. Turner Rocky Hock Ban*i?t Church was the setting Sun day, juiy 17, ior me weu 'bn? of Miss Nancy Marii Spivey and James Myron Turner. The bride is the daughter of Mr. and Mrs. Ernest Al phonso Spivey of Edenton. The bridegroom is the son of Mr. and Mrs. James Stockton Turner of Tyner. Rev. Raymond H. White of Hillsborough, uncle of the bride, officiated at -'the double-ring ceremony. Mrs. Robert Harrell of Edenton accompanied Jackie B. White of Winston-Salem in providing wedding music. Mistress of ceremonies was Mrs. Lois Ashley, cousin of the bride. Given in marriage by her father, the bride wore a for mal gown of silk organza over bridal taffeta. _ The empire bodice with lace overlay was fashioned with a scalloped sabrina neckline encircled with lace, seeded pearls and elbow length .sleeves. Motifs of lace adorned the sheath to the hemline. A square watteau panel falling gracefully to e Cull chapel train repeated the lace motif. Her finger ■ tip veil of silk illusion was attached to a triple crown of lace sprinkled with pearls. She carried a lace - covered Bible topped with a white orchid. M:s; June Turner, sister of the bridegroom, was the maid of honor. Mrs. Carl B. Jones of New Bern was matron of honor. Brides maids were Miss Judy Haste, cousin of the bride, Miss Jane Bass of Edenton, Miss Judy Sawyer of Winston- Salem and Mrs. James R. Allied of Cary. Miss Linda Vaughan of Durham, Miss Brenda Stain back of Henderson, Miss Margo Teu of Arlington, Va., Miss Judy Bass, Miss j Etta Ree Bunch and Miss j Susan Evans, all of Edenton, j were honor attendants. The attendants were gown- j ed in pink empire waist , crepe and pink lace bodice. . The fitted bodices were sash- ! ioned with bateau necklines 1 and short sleeves. The dresses featured loose pleat ed sheath and ankle-length skirts. Their crowns of pink crepe encirclej with pearls were finished in matching pink tulle. The attendants cairied cascades of mixed pink and blue spring flow ers. The bridegroom had his father as best man. Ushers were Carl B. Jones of New Bern, James A. Allred of Cary, Sammy Byrum, broth er-in-law of the bridegroom, Robert Turner, brother of the bridegroom, Allen Spiv ey, brother of the bride, and Arlyn Bunch, cousin of the bride, all of Edenton. The mother of the bride chose a two-piece dress of blue lace with matching ac cessories. She wore a -cor sage of white cymbidium orchids. The bridegroom’s mother wore a pink linen dress with lace applique and i matching accessories. She also wore a corsage of white cymbidium orchids. Immediately following the wedding ceremony, the couple received the guests in the church vestibule. The bride is a graduate of in pieces. Vz teaspoon oregano. 1 lb. unpared zucchina, sliced. Sprinkle chicken with one teaspoon salt, pepper and paprika. Brown under broil er heat 10 minutes, turning once. Remove chicken to skillet. Add onion, toma toes, oregano and remaining cne-half teaspoon salt. Cov er; cook 30 minutes. Add zucchini; cover and cook 10 ■minutes longer. Makes four servings. East Carolina College with a degree in English and French. The bridegroom will also be a graduate of East Carolina College on August 18. In the fall the couple will reside in Elizabeth City, where they will be teaching. MRS. JAMES M. TURNER -* ' - * mil it.7,V. AUGUST BRIDE-ELECT Mr. and Mrs. Johnnie Paul Bunch of Tyner arinounce the approaching marriage oi their daughter, Linda Lou,’to Mr. Melvin Thomas Jethro. Mr. Jethro is the son of Mr: and Mrs. C. B. Jethro of Cora peake. The wedding will take place August 28. * WEEKEND SPECIALS * Fresh Picnic Porkßoast*39c Delicious Jiffy Steaks lb. 85c JAMESTOWN TRYON Franks SKcedßiwm I Lb "*• 65c zLQf» 1-Lb. Whipped PARKAY FROZEN Oleo Pie 33c Crust jy ™ T r Package of 2 POJ) LOFII 2 Pkgs. In One—ONLY 29c 21c f. RED AND WHITE CHEF BOY AR-DEE Shortening Spaghetti Cv —and— 3 Lb Can Meat Ralls _ 4-02. Can 75c . 57c n PHONE: A Q BA The store larre 482-2317 II JL lU| enough for val- Free DeUvery W* ** ■■■ neßf Jet Every Day on SUPER *»“« Orders of S2.M i mrrvn » n interest in or More! MARKET everv customer. While • Dail Vows Planned Mrs. James T. Dail of Newport News, Va., has is ued invitations to the mar iage of her daughter, Miss J eggy Ann Dail to Jerry- Jean White, son of Mr. and firs) Bryant White of Hobbs ville. Miss pail is the daughter if the late | Mr. Dail. The ceremony will take dace at the Tabernacle. Bap ist Church. Newport News, \ugust 13. Miss Dail has chosen her ister, Mrs. Harvey A. Phil ips of Ashland, matron of iicnor. Bridesmaids are Mis. 'lews, sister of the bride; ames W. Skinner, Newport \(rs. Peter Lasker of Noi - oik and Miss Valerie Bryant >f Harrison, N. Y. Mr. White will be best nan for his son. Groomsmen vre R. K. Dail of Newport Tews, brother of the bride -arry White of Hobbseille. ind Lars Gossner of Rich nond, Va. Mrs. W. C. Sears, Jr., of Newport News will be mis tress of ceremonies. Miss Dail graduated from Newport News High School and Westhampton College in Richmond. She served two years in Nigeria with the Peace Corps and is a mem ber of the faculty of Denbigh High School. Mr. White graduated* from Chowan High School and the University of North Carolina He is a member of the fac ulty of Denbigh High School. More Socials on Page 6 Smythe <■. Warden Vows Trinity Episcopal - Chyreh,. Southport, Conn., was! thd setting Saturday afternoon for the marriage of Miss El len Dixcn Smythe, daughter Jf Mr. and 'Mrs; ,D-j Verner Smythe of Pequot' Road Southport, to Alfred Martin Warden, son of Mr. and Mrs Maxwell Rinehardt Warden of Casey Key, Osprey, Fla. The ceremony at 4:30 o’clock was performed by Rev. John H. Esquirol, Suf fragen bishop of the Episco pal diocese of Connecticut, assisted by Rev. Michael H. Dugan of Trinity Episcopal Church. A reception at the Patter son Club of Fairfield follow ed the ceremony. , The bride was given in marriage by her father. Her Empire Princess-like gown was of candlelight peau de' soie with a bodice and el bow-length sleeves of,, r’e ■mbroidered , A1 eric-on 'lace and a chapel-length Watteau train. Ale neon lace also em belished the skirt of the gown. Her veil of silk il lusion, arranged bouffant style, was held by a caplet of heiloom lace. She carried a bouquet of phalaenopsis orchids, stephanotis, and var igattd ivey. Mrs. Peter R. Andrews of Alexandria. Va., a cousin of the bride, attended as matron of honor, and Miss Margaret L. Conway of Fairfield, Conn, was maid of honor. Serving the bride were Miss Kather ine Clvne of Fairfield. Miss rtandi Reeve of Oyster Bay. N. Y.. and Miss Elizabeth K. Smith of Fayetteville, N. Y. They Were similarly attired in floor length Empire A line gowns of aqua silk linen and cariied modified crescent bouquets of yellow glamelias and sweetheart roses and wore crowns of ivy and roses. Maxwell Rinehardt Ward en. Jr., of Seaford. Del . brother of the groom, s- rvod as best man for Mr. Warden. His ushers were Robert S' Jorrires, Jr., of New Canaan. 1 Conn.. hjs brother-in-law. John L. McKeon, Charles B Kentnor 111. Donn V. Smythe 111. brother of the bride, and James Payne, of Fairfield. Following a wedding trip to Bermuda. Mr. and Mrs. Warden will live in Gains (ille. Fla., where the groom will attend the graduate ehool of the University cil Florida. The bride was graduated from the Thomas School Rowayton, Conn., and in June from Skidmore College iSaratoga Springs, N. Y. She is a granddaugnter of M>. and Mrs. Dennis H. Sherman of St. Petersburg, Fla . an I Washington, D. C , and Mr--. Donn V. Smythe of Wash ingten and the late Mr. of Better Values KDENTON BEGINNING THIS WEEK OUR STORE Witt BE OPEN EVERY FRIDAY NIGHT til 9 Smythe. Mr. Warden is an alurrinus of The Choate school and a graduate of Transylvania College, Lexington, Ky., where he was a member of Delta Upsilon fraternity a He is a grandson of the late Judge and Mrs. Alfred Ward en of Washburn, Wise., and of Mrs. Henry C. Goodwin of Edenton, and the late Mr. Goodwin. ■. .... ..' - « . - I m>f 111 t *> *. §1 ■-. "' v . \ 0* ■ * * , MRS. ALFRED M. WARDEN FROM HOLLOWELL’S Cosmetic Corner TO FILL OCT THE - UPPER LIP ~Q. Htnv can I add full ness. tQ my upper lip with out 'looking artificial? A. Outline your upp' i lip slightly outside your lip line with a fine brush or pencil. Then outline your lower lip slightly inside, the lip line. This will give you a better balance between your upper and lower lips. The outlining mu i be very subtle, however, or you- will look artificial. Hollowed Rexall Drug Store PHONE 482-2127 Free Delivery Eden ton
The Chowan Herald (Edenton, N.C.)
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Aug. 4, 1966, edition 1
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