Newspapers / The Chowan Herald (Edenton, … / Jan. 3, 1980, edition 1 / Page 2
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Page 2-A New Recipes From The Kitchen By Mildred Hoskins The turkey is long gone and most of the sweets have disappeared so it is about tiipe for the family to yearn for ! something different. sight now they probably neyer want to see another decorated cookie nor a casserole of left-over twfcey. They’ve just about had it with snacks and holiday drinks. ! The basket of beautiful vegetables in this photograph reminded us of the decoration on the table of * a delightful British hostess who invited us to, what she called, an . American buffet. Instead of j fruit which was to be eaten /as dessert, she had piled Colorful vegetables in an artistic arrangement and V provided a small cutting ) board and knife for her r guests to slice, chop or | select a whole carrot, onion, green and red peppers, < scrubbed purple-top turnip, 1 lovely fresh mushrooms, / etc: However, at the end of F the dinner main course, she ■ brought out a huge bowl of } fruit and cheeses, even after ' a choice of desserts. These ' were served in the drawing j room with demitasse. ' Hie interesting evening ' was a highlight of our recent pre-Christmas week in London. The English family had visited in Athens, Ga., and, since we were traveling with six Athenians, including our daughter, we were included. Hie hostess, born in Lima, Peru, was an excellent cook and not only spoke but cooked in five languages. Her husband, who was at Harvard business school with a Georgia fellow, is a native of Leeds, England, and they have two precious chtkfcen, four and two. 9ur charming hostess might like to include this Stuffed Flank Steak Creole among her vast number of recipes. We did not deter mine if she was familiar with Creole cookery. The roots of Creole cookery • draw on many soils. Spaniards in the New World contributed their love of high flavor and the -French lent delicacy. Blacks and Choctaws introduced new vegetables and flavorings which rapidly became in dispensible to Creole cuisine. As a result, the creole style of cooking boasts a truly cosmopolitan background, blending the ' oW world and the New in a creative medley of flavor. I it; any wonder that the restaurants of New Orleans, Creole cookery’s home town, are famous all over America? -.Flank Steak Creole sets the theme for a lively, in teresting menu. The typical CVeole touches are all there. For irresistible taste and aroma the steak is stuffed wjith prepared herb seasoned stuffing. Moreover, the appearance of meat and stuffing in one Mice has great eye appeal and makes Stuffed Flank Steak Creole pretty enough Mr special occasions as well a$ family meals. Stuffed Flank Steak Creole >1 flank steak (about 1% lbs.) : ‘/2 cup chopped mushrooms :V* cup butter or /margarine ; Vt cup chopped onion i IV2 cups water ? MecScsHold Meeting >The Albemarle Area Medical Assistants held their monthly meeting December 7 at the Area health Education Center Auditorium in Elizabeth <3ty. The installation of qjEßcers was held at the end gs the meeting. FAim Crews, CMA-AC, of Jacksonville, presided. She ? president-elect of the N. C. State Society. Fannie sing, also of Jacksonviße, attended. She is first vice ■resident of die society, r Cfaristoen Peek was in- AaflsaH m nrasirWif IHlmi nniiru <u F* coivjdii, ncmi gerry, president-elect; MHdred Stanley, vice President; Betty Forehand, secretary; and Grace Overton, treasurer. 1 Pkg. herb seasoned stuffing mix 2 tablespoons oil 1 can (l lb.) tomatoes, chopped 2 tablespoons tomato paste 1 medium clove garlic, minced y* teaspoon basil 2 medium zucchini, sliced 1 cup sliced green pepper Have butcher cut pocket in side of flank steak. Brown mushrooms in butter, add onion and cook until tender. Add water; bring to a boil and add stuffing mix, stirring to blend. Stuff into flank steak and secure with picks. Brown steak in skillet in oil. Add tomatoes, tomato paste, garlic and basil. Cover and simmer 30 minutes. Add zucchini and green pepper. Cover and cook 15 minutes or until meat and vegetables are trader. Makes four servings. New Year Bits and Pieces Some people have a “way” with meat cookery; others are known for their touches with pastry or pie. But seldom do you hear about someone who really knows how to do things with vegetables. Well, they take (mi new life when they meet up with a good dressing. Prepare a package of frozen vegetables - asparagus spears, broccoli spears, cauliflower or green beans - according to package directions and drain well. Then pour one-half cup prepared Good Seasons garlic or onion salad dressing over the hot vegetable. Chill at least 3 hours. Serve on lettuce and garnish with onion rings for an interesting vegetables side salad. Add new interest and flavor to potatoes with an evelope of onion salad dressing mix. Peel six baking potatoes and cut into quarters or thick slices. Dry on paper towel, then place in large bowl. Sprinkle with dressing mix, poured right from the envelope, and 3 slices bacon, coarsely chopped. Transfer the mixture to a shallow baking pan and stake at 425 degrees for about 45 minutes. This serves six as a tasty ac companiment to broiled chicken, fish or baked pork chops. —(V- Try something different with chicken. Using a marinade of fruit juice, salad dressing mix and oil turns everyday chicken Into a gourmet delight. Combine one-third grapefruit juice with an envelope of Italian or old fasnion French salad dressing mix in a cruet or jar with a tight-fitting lid. Cover and shake well. Then add one-third cup salad oil, cover and shake again. Pour over 2 to 3 pounds frying chicken pieces, cover and let marinate in refrigerator at least 6 hours or overnight. Broil chicken about 15 minutes on each side or to desired doneness, basting occasionally. This amount makes four servings. What’s New Speaking of chicken, did you know that Holly Farms has introduced a new, “bountiful” breed of lijgSr ■ f i * "There goes our Christmas tree!" But those wonderful presents of jewelry, furs, sporting goods, cameras, still remain. Insure them, for your protection, with West W. Byrum Insurance Agency. iBYRUM Insurance Agy., chicken and is calling it a roaster? Weighing in at five to seven pounds, one of these larger broader-breasted chickens gives twice file meat to two average fryers. Because it is a young chicken, it needs no boiling or long, slow baking to assure a tender, juicy en tree, they say. Green Giant is asking you to try a new product, too. The line now being in troduced is called Toast Toppers. They are individual servings of popular foods in a convenient boil-in-bag much. Theere are Chicken a Ml I * CREOLE FLAVOR Herb seasoned stuffing with the typical Creole touches give flank steak an irresistible taste and aroma. Credit Cards In Mail TARBORO Carolina Telephone will mail its new 1980 toll credit cards to subscribers holding 1979 cards between January 2 and January 11. ToU credit cards for customers of the former Norfolk Carolina Telephone Co., now merged with Carolina Telephone, will be replaced with Carolina Telephone toll credit cards. George T. Pate, general commercial and marketing manager with Carolina Telephone, said telephone operators will accept calls on either 1979 to 1980 credit cards through January 31. Beginning February 1, only 1980 credit card calls will be accepted. Id vur node , stuffed üb?f4 Get instant relief With BENZEDREX INHALER wp nasal decongestant m I I I /j|k VtSIT THI HOME Os THI jrQMjc GIANT 1 Inniini/r motorc ° Rp I nunr* Broad St Ext I I B I THE CHOWAN HERALD la-Eing, Gravy and Sliced Turkey; Gravy and Sliced Beef, Creamed Tuna with Peas, Sloppy Joe, Seasoned Tomato Sause A Beef. (Editor’s Note: In our December 6 , column we included a recipe for Cheese Favorites which we had not tested but which had come to us as a tested recipe. We have found it does not work well. We are sorry if you had a failure. One of our readers came up with what she described as a “greasy mess.” We apologize to her especially. MH) Credit card holders who do not receive their new cards by January 15 should contact their local business offices. Subscribers who do not presently have a credit card but who would like to apply for one should also contact their local business offices. The 1980 oard numbers have been expanded from 11 to 14 characters to allow fra additional customer service features and added security at a later date. Grade A Swift Premium I T-Bone I r * erS Corned I UA whole ■■)- I ib. $2-49 pj C nics I Jjy Sirloin I Stwk AQe I cut-up Ib. 57* ib. oSJ I ■' $2.29 " G ® I Jamestown Z Jamestown I Bacon *™ ® Bologna ,J ib. $1.09 Round %, $ 1.491 biter’s Steak 1 »>• xrr j§B| » . g» | $i.99 I With S&H Green Stamps L V-j/You’re Always A Winner! IU3J LjSI l|l|j iy * oz - ' jagt 14% OZ. 5 lbs. 100 ct. h:a " mm Franco- Camellia MM lipton Macaroni “ EjH & diL American Sugar Cheese §§l? h HUM Dinner B IL " 3 Tea Bags 3 boxes I®° 59 box J** QnaffhotiS With the twin pack of 12 OZ. OpdgnClll Sylvania light bulbs at Riceland 3 cans the regular price jgf Rice 89* customer fjjg) 16 oz. 4 oz. Dishwashing Oct Van Camp’s Gold Medal Liqu lJ ft , _ Pork p U re bottle 39* Martta White And 8,30,1 JJ Cream Flour Beans Pepper Toilet («■| bag 3 cans can I!§@J gy 100 gp Cleaner (§) n7?ra (produce valOesp** 10 02. Morton 50 FREE Wiite Pie Shells 21*85.99* 3 &|_| Potatoes io ib. bag 89* 17 02. Popporidfa Farm Stamps Onions 3 ft. bag 39* Golden Layer Cake l 5 * 6 KwtoMaid sae»?Sm Carrots lib. bag 29* I I ■ ■■■■■ *■■■■
The Chowan Herald (Edenton, N.C.)
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Jan. 3, 1980, edition 1
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