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DIFFERENT* FACE Pumpkin Mousse ala Mode
presents an elegant face for holiday entertaining. Velvety
smooth and light in texture, it’s an ideal dessert for a festive
meal.
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1 ROSS-RIDDICK JEWELERS i
1 215 SOUTH BROAD STREET 3
3 EDENTON, N. C. 27932 g
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I I i ■* II ■Hi V ENDS... Saturday Dec. 3
Northside Shopping Center m lS%tlTl9.§
Edenton, N. C. 7 C Cn/^
Phone: 4824996 g>«iC?
f~ SUPER BUY SAVE TO 76* ON 2 \
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CHERRIES tJgwjv WRAP-UP
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NYLON BIKINIS V LIGHTS
2 Styles - Nylon Satinette with Cotton
1 __ Crotch, Red or Black with trim. UL Approved - Indoor
- Pastels with Lace. vJIA
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WE SELL MONEY ORDERS
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From The Chowan Herald Kltehen'Z
By MUdred Huskins
Pumpkins have many
faces other than the ones
that grin on Halloween.
There’s the face of pie, of
cake, of souffles, of bread, of
preserves and even of soup.
As Pumpkin Mousse a la
Mode, this delicious golden
fruit combines with ice
cream, Jell-0 Americana
vanilla tapioca pudding and
spices to present an elegant
face for holiday entertaining
or for most any dinner’s
finale.
Mousse, which is French
for foam, is charac
teristically light in texture
and this recipe is- no ex
ception. The frozen mixture
has a velvety smooth tex
ture and, served in small
portions, it is an ideal
dessert to climax a big
holiday meal. This one takes
some effort but it is worth it.
It can be made in advance
and tucked away in the
freezer until ready to serve.
Ideally, it should be made
the night before the big day.
In China, pumpkins are
considered symbols of
success and health. What
better way to end one year
and start the next with this
holiday season?
Pumpkin Mousse
a la Mode
1 quart vanilla ice cream,
softened
1 pkg. (3M> oz.) vanilla
tapioca pudding
1 cup evaporated milk
Vi cup firmly packed
brown sugar
lVi cups canned pumpkin
l'/4 teaspoons pumpkin pie
spice
1 envelope whipped
topping mix
Vi cup chopped pecans
Spread softened ice cream
Clothes Closet
Bonk of North Carolina Building
(SECOND FLOOR)
MONDAYS AND THURSDAYS
2 P. M. TO 5 P. M.
(Nominal Charge For All Items)
SPONSORED BY CHURCHES OF EDENTON
THE CHOWAN HERALD
evenly over bottom and
sides of a two-quart
straight-sided mold or
saucepan, placing mold
briefly in freezer if ice
cream is too soft to spread.
Freeze until firm. Mean
while, combine pudding
mix, evaporated milk,
brown sugar, pumpkin and
spice in saucepan. Cook and
stir over medium heat until
mixture comes to full boil.
Pour into bowl. Cool 15 to 20
minutes, stirring once or
twice. Cover surface of
pudding with wax paper and
chill thoroughly.
Prepare whipped topping
mix as directed on package.
Stir chilled pudding until
creamy, then fold in
prepared whipped topping
and pecans. Spoon into ice
cream-lined mold. Freeze
six hours or overnight.
Quickly dip mold in warm
water; unmold onto serving
plate. Garnish with ad
ditional prepared whipped
topping, if desired. Store in
freezer until ready to serve.
Makes 2 quarts or about 16
servings.
Another elegant dessert is
served from your prettiest
chafing dish. Os course.
Pumpkin Clouds will be the
piece de resistence at your
holiday meal. These gentle,
oval shaped clouds of
meringue-like consistency
float in a subtly spiced,
warmed pumpkin sauce.
The clouds, similar to the
classic Oeufs a la Niege, can
be made in advance and left
standing at room tem
perature while the main
course is eaten.
Pumpkin Clouds
4 cups milk
two-thirds cup sugar,
divided
1 teaspoon vanilla
6 eggs, separated
Vfc teaspoon cornstarch
V* cup canned pumpkin
V« teaspoon cinnamon
Vi teaspoon nutmeg
Vi teaspoon cloves
1 tablespoon light rum
Vi teaspoon salt
In large skillet over
medium heat bring milk to a
boil. Stir in one-third cup
sugar and vanilla. In
medium bowl beat egg
whites until soft peaks
form; add cornstarch;
gradually beat m remaining
one-third cup sugar and beat
untill stiff. Using two large
spoons, mold egg whites into
egg-shaped ovals. Drop a
few at a time into sim
mering milk. Poach each
about one minute. Using a
slotted spoon, remove eggs
and drain on absorbent
paper; cool. Strain milk and
return to skillet. Beat egg
yolks until light and lemon
colored. Add pumpkin,
spices, rum and salt.
Gradually pour into strained
milk. Cook, stirring, until
mixture thickens and coats
spoon, about 20 minutes.
Turn into chafing dish over
low heat. Top with cooked
egg whites. Sprinkle egg
whites with nutmeg and
garnish with orange slices.
Keep warm. Makes eight
servings.
If there is as much as two
cups of the turkey left after
the big meal, you will be
looking for another meal or
two from the bird. Try this
Turkey Hash Deluxe.
Turkey Hash Deluxe
2 cups diced cooked
turkey
2 cups frozen hash brown
"potatoes
Vi cup chopped onion
2 tablespoons chopped
green pepper
x h. stick butter or
margarine
1 tablespoon chopped
pimiento
Ai teaspoon salt
M> teaspoon poultry
seasoning
Vfe teaspoon pepper
Vi cup cream or half-and
half
Panbrown potatoes, onion
and'green pepper in buttet
in a heavy skillet. Stir in
turkey, pimiento and
seasonings. Cook over low
heat about 10 minutes,
stirring frequently. Pour
cream over mixture and
continue to cook over low
heat a few minutes until
cream is absorbed. Serve
half the hash immediately.
Spoon remaining half into a
one pint freezer container.
Cool, label and freeze for a
future meal. Makes two
servings. To serve frozen
hash, thaw and place in a
small heavy skillet. Pour in
additional one-fourth cup
cream over hash. Cook over
low heat five to 8 minutes or
until hot.
Edenton Jaycees
Sponsor Event
The Edenton Jaycees will
sponsor a two-day pick-up
truck and tractor pull at
Valhalla Produce Co. this
Friday and Saturday,
reported Morris Small, Jr.,
Jaycee president.
Action will get underway
with the truck weigh-in
Friday afternoon from 4:30
to 5:30. Pulling will begin at
5:30. Classes to compete
Friday will be 5,000 lb.-360
cu. in.; 5,500 lb.-400 cu. in.
and over followed by 6,000 ,
lb.-360 cu. in. and 6,500 lb. - |
400 cu. in. and over.
Small stated that com
petition in the unlimited
classes will begin Friday
night and are expected to
resume Saturday morning
with the weigh-in from 9-10
and pulling to run from 10-
12.
The tractor pull is
scheduled to begin at 12
noon for classes 5,000 lb.
through 18,000 lb., if their is
sufficient participation. {
Pick-ups will resume
following the tractor pull.
Small reported that 1
trophies for first, second, 1
and third place winners in 1
each class will be awarded. <
There will be a $2.00 gate I
fee and a charge of $3.00 per I
pull. Spectators under age I
six will be admitted free. {
Rain date for the event ,
will be December 9-10.
Wolfpack, Tarheel
Basketball Schedules
Dec. 2 - UNC vs. Duke and
N. C. State vs. Wake Forest
Dec. 3 - Losers vs. Losers
Winners vs. Winners
Dec. 7- N. C. State vs.
Davidson College
Sponsors:
Hoke Motor Corp. Plymouth Fertilizer
J. H. Conger & Son Albemarle Chemical
Albemarle EMC Pizza Inn
Creywood Oil Co. BAR Grocery
Hollowed A Blount Rexall Drug Store
Dixie Auto Parts, Hertford
WBXB Airs UNC Basketball
"The Best of
North Carolina Sports Over WBXB"
BE SURE sidi fl ll f] 1
TO LISTEN |J
"vLT" B ZT SOUND
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NATIONAL 4-H CONGRESS Jean Parrish, l»-year-old
daughter of Mr. and Mrs. Yates Parrish, Rt. 2, Edenton, is
one of 35 4-H members from North Carolina attending the
56th National 4-H Congress in Chicago, 111. Shown with her is
Richard Liles, 4-H specialist at North Carolina State
University. Miss Parrish is attending the congress as state
winner in the 4-H crop production program. The A»l«»gatefi
return home Friday.
g PRE-HOLIDAY \
1 SALE j
jj TO MAKE *
§ YOUR CHRISTMAS RRIQHTER Jj
g 10% OFF *
jj ON EVERY ITEM IN THE STORE *
Jj THURSDAY, FRIDAY AND jj
Jj SATURDAY jj
ft FREE GIFT WRAPPING ft)
1 TARKINOTON’S l
Downtown Edenton •?
Thursday, December 1, 1977