Newspapers / The Chowan Herald (Edenton, … / May 19, 1977, edition 1 / Page 15
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THE CHOWAN HERALD SECTION-C . Cooking From The Herald Kitchen By Mildred Haskins ; All signs point to warm weather ahead. ; That means a change in meal plans from hot to coql with an emphasis on fresh looking dishes to tempt heat wearied appetites. At the same time it’s advisable to keep cool while staying cool by cutting down on cooking. You’ll save fuel, too. Be prepared with some menu ideas when the temperatures are rising. One suggestion is a main dish salad that can be made ahead of time. Do this in the morning or even the day before you serve. It will be dulled and ready to garnish just a few minutes before your luncheon guests arrive. * Tarragon vinegar gives niquant accent to bland "flavored chicken while sour cream provides a har monious but tangy flavor. Serve it surrounded with tomatoes, cucumber slices , ~ , rgssi w - j$ ■* - r ™gtt| mI i -fc jHjf ' 'p- :V ‘ * ■ , §&. *' * JL Wf--' '."4. HB4 • v ‘jt ? . jpHppvi .. m a nHSHH m*- ini ft -^y # SUMMER SALAD Taragon vinegar supplies just the right accent to a creamy chicken mold which can be made ahead for a hot weather luncheon. _ _ _ _ downtown edenton q&R Tyfer Special Purchase! The appearance of cut crystal . . . Sparkle-Lite* Drinkware Package of 4 8-ox. Capacity Entertainment, Every Day Home Use Boats, BMdiee I; . WwJST* I' Shop VotL Thru Thun. 9:30 AM. - 5:30 P. M.; Fri. 9:30 AM.-9P.M. I Saturday 9:30 AM. -6 P. M. Phone 482-3221 N i ■■■ - r Edenton, North Carolina, Thursday, May 19, 1977 and strips of Cheddar cheese. Warm rolls and butter, a milk beverage or cold tea and ice cream Tortoni will complete this warm weather menu. It’s especially attractive for a luncheon on the patio. When there’s a lovely dessert like Ice Cream Tortoni tucked away in the freeze-, you’re ready for almost any occasion. This tortoni has a top and bottom crust of toasted almonds, melted butter and vanilla wafer crumbs. In the middle are layers of ice cream and apricot preserves. To serve, just peel off the foil and cut in squares. Chicken Tarragon Salad 2 envelopes unflavored gelatin Vi cup cold milk 1 chicken bouillon cube IVi cups hot milk 1 cup sour cream 2 tablespoons tarragon vinegar ' 2.22 Pk 0 . of 4 (12-ox.) .. . 2.77 Meg. of 4 (16-ox.) . 3.57 • Great for picnics, poolside, in hospitals, motels, restaurants, lets of uses! • Dishwasher safe on the top rack - •• .’ . - ' • Stackable drinkware saves space • The sparkle and appearance of fine Waterford cut crystal. for your convenience, "Charge if on your Beik Credit Card, Master Charge or Bank America rd t 2 tablespoons prepared mustard V* teaspoon salt % cup chopped celery Vi cup chopped pimiento IVt cups finely chopped cooked chicken Soften gelatin in cold milk. Dissolve bouillon cube in heated milk; add gelatin and stir until dissolved. Place over low heat, if necessary, to dissolve gelatin. Chill until mixture begins to thicken. Stir in sour cream, vinegar, mustard and salt. Fold in celery, pimiento and chicken. Pour into a 4M>-cup salad mold. Cover and chill until firm. To unmold, loosen top edge with a knife dipped in warm water. Dip mold, just to rim, in warm (not hot) water 10 seconds. Shake gently, place plate over mold and invert. Remove mold and garnish with salad greens, sliced tomatoes, cucumber slices SECTION-C and Cheddar cheese, cut in strips. Makes six servings. Ice Cream Tortoni one-third cup chopped toasted almonds 3 tablespoons butter, melted 1 cup fine vanilla wafer crumbs 1 teaspoon almond extract 3 pints vanilla ice cream, softened 1 jar (12 oz.) apricot preserves Combine almonds, butter, crumbs and extract; mix well. Set aside one-fourth cup of crumb mixture for top. Sprinkle half of the remaining crumb mixture over bottom of an 8-inch square pan lined with foil. Spoon half the ice cream over crumb mixture; drizzle with half of the preserves and sprinkle with remaining crumb mixture. Repeat to use remaining ice cream and preserves. Sprinkle reserved crumb mixture over top. Store in freezer until ready to serve. Cut in squares. Note: For variation, in place of apricot, use peach preserves plus one-half teaspoon grated lemon peel. If making in advance, lift out ice cream in foil after frozen and completely wrap for freezer storage. Makes nine servings. Have you been ex perimenting with Chinese and Japanese cooking? Well, no need to give it up until fall for this Ting Tang Chinese Salad will resound on your tastebuds like an Oriental gong. The maple sweet and vinegar-sour dressing rings with ginger, garlic and soy sauce. And a sprinkling of sesame seeds goes in to zing up the tex ture. It all goes to make a light, tingling summer salad. The dressing can be made ahead of time and chilled; it requires only a quick stir before you pour it over the Chinese vegetables. Ting Tang Chinese Salad Vi cup maple-blended syrup Vi cup vinegar 2 tablespoons vegetable oil 1 tablespoon toasted sesame seeds 1 tablespoon soy sauce Vi teaspoon garlic powder Vi teaspoon ginger 3 cups sliced celery cabbage 1 cup mushroom halves Vi cup green onion slices 1 can (8 oz.) water chestnuts, drained, halved For sweet and sour dressing, combine all ingredients; blend well. Chill. For salad, toss together salad vegetables. Immediately before ser ving, stir dressing thoroughly. Pour dressing over salad; toss lightly. Serves six. Southern Life Notes 76 Gain In the report released last week, Southern Life In surance Co., home offices in Greensboro, described the substantial growth gains made in all areas of the company’s 1976 operations. Sales of $262,162,365 were up 17 per cent from the previous year and represented the highest in the company’s 50-year history. Insurance in force increased by $119,055,401, compgu&d to $74-million the pneyious year, bringing the total in force to $1,076,246,902. At year-end, assets totaled $113,121,515, against $103,440,234 in 1975. Benefits paid or reserved for policyowners and beneficiaries were $14,419,585. The company’s operating territory consists of 20 states and the District of Columbia. There are 965 individuals associated with the home office staff and three sales divisions working in 149 marketing Phfl G. Sawyer, Jr., is the district manager of the local Southern Life office, located at Bank of North Carolina Bldg., South Broad Street, k HEIRESS PANTIES! / % V, and Baby Dolls briefs 95c / 1 For the Grad! HIPHU6GERS I.H / ,| \\ SHIFTS $5 BIKINIS 1.27 / BABV BOLIS $ 6 / ! Exquisite embroidery, lace, Hiphuggers and briefs in I » r~ scallops and piping. Ex comfortable combed cotton. ' tra coo ' aa( * pretty Briefs in white onlv, sizes 4 to 8. 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Slide con trol for darkness or lightness. qc Pop-open crumb tray •A. #3 REGULAR noo Steam/Dry Iron by Proctor-Silex with 24- l k 5.0 U hole soleplate, plus five jumbo va QC Polyester and aery- steam holes. Fingertip control—la»/J lie so it s easv-care 6-Speed Hand Mixer with fingertip dial con and no-iron. Styled trol. Removable steel beaters ••'#% QC with short sleeves and an d push button ejector \JLew^ e[ aCk sprlnr»!ids S “ln Can Opener/Knife Sherpener. Entire Mode £ £ “ op U eS Z SEBEr - SVS 13.95 best selection and 7-Speed Blender with removable blades. 5- savings’ cup heat resistant handlebar. 2- iq At pc. lid with 2 oz. measuring cup IT.TJ ¥. i * ' - Shop Dally 9:30 A. M. Until 5:30 P. M. Except Friday 9:30 A. M. Until 9P. M. and Saturday 9jdA.iL Until 6 P.M. Telephone 482-3221 .... \ r • . . > , - • . - . > *
The Chowan Herald (Edenton, N.C.)
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May 19, 1977, edition 1
15
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