Newspapers / The Waynesville Mountaineer (Waynesville, … / March 14, 1947, edition 1 / Page 13
Part of The Waynesville Mountaineer (Waynesville, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
1 r MARCH 1M947 THE WAYNES VILLE MOUNTAINEER PAGE FIVE (Second SectionJ r.rpnd Finale For Mealtime uinm s commit; ADAMS DIXIE-HOME Food Editor Press ... .he tiredest rta,nl . ,nr real nn M EMS or res' Waiting es itlcr 15 0111 ' :h our ... bceu ,h the weather, with me Fj with our food. Fix SUi 10 hclp Lisa lUfrigeraUT W .- plain unnaiu'- - water larated lttcr chocoiaie LIHn-- i-'',,a al.leil d mil - melt- ike 1,1 u.itrr. me i" , illicitly. iUcnu ,coa uoi 1,1, ;, small amount od milk. Slowly ,11, Add mik:t ana luil water until nux- poon, stirring con- IV,, in heal aim auu mill dissolved, i-irain Chill and Ik-kiii.- to .stilTcn. fold whiles. Hinsc p.in in cold water. with chopped mils willi 13 of Choc ,l, ,i layer of Chocolate Bavarian Refrigerator Cake sponge cake cut in long, wide strips a half men linen. Alternate an other layer of a third of the Choc olate Bavarian mixture and strips of sponge cake. End with strips of sponge cake. Chill in refrigerator ibout two hours or until set. To serve, invert, turn out. on punier and slice. Calavo Marmalade Mousse 1 cup calavo pulp 4 tablespoons lemon juice 1 cup orange marmalade 1 cup whipping cream ' ' '' ' " I I I I I I , Htm V JJ Mi A g,ST0REs' ri'lMicd jhetti Ann Page with Tom. Sauce BEANS 2 25 - - - 2 Glass ut Butter - - f Prepared 1 1,1). Jar tok" r Chicken Noodle P------2 s (Canned Fisl.) F Hake - - - !i No. 2Vt Can 19c tO'a-Oz. Cans Peas - - - 2 Oz. Can No. 2 Cans 15 ut .. . p11" Coffee I gggkU, 77 Rakes go I Bunches 151 - Carton !$s -. . : o aKd Bunches jm9 Sir 9 i i To prepare pulp, cut calavo into halves lengthwise and remove seed and skin. force fruit through a sieve Blend lemon juice, marma lade and calavo pulp. Pour into refrigerator (ray. place in frcezini i compartment and freeze without ! stirring. Quick Prune Cake cup cooked, pil led prunes cup brown sugar! packed! cup NiKiilcning eg): cup milk leasp i groted orange rind cups silled Hour teaspoon sail teaspoon soda teaspoon baking powder teaspoons cinnamon Cut prunes into small pieces and press through sieve. Cream sugar with shortening, add unbeaten egg and beat thoroughly. Add prunes, milk and orange rind and blend. Sift the remaining ingredients to gether and mix in lightly. Pour into a greased baking dish (about 8 x 8x2 inchest. Bake about 35 min utes in 350 oven. in fairly lurge balls with or mar- 1 1 1 : By CHARLOTTE ADAMS Associated Press Food Editor Chicken Pie 4-5 pound fowl 1 stalk celery 2 cloves 4 small onions 2 carrots, cut pieces 1 pound peas 4 potatoes, eut in vegetable cutter 1 1 pound mushrooms 1 teaspoon salt 2 tablespoons butter garble 2 tablespoons flour 2 egg yolks -i cup cream Freshly ground pepper 2 tablespoons minced parsley Disjoint fowl and cover with boiling water. Add celery and cloves and simmer for two hours or until tender. Twenty minutes be fore it is done, add the onions, carrots, peas and potatoes. Re move chicken and vegetables from broth and boil down to two cups, then strain. Melt butter or mar garine, blend in flour and egg yolks slightly beaten and mixed with the cream, reserving two tablespoons of egg mixture. Cook, stirring constantly, until thickened. Season. Saute mushrooms and add with the chicken which has been cut from bones and left in fairly large pieces. Add other vegetables. Place in a casserole and top with pie crust. Slit the lop of the dough before baking to allow steam to escape. Brush lightly with the re served egg-cream mixture. Bake in a hot oven, 450" for 15 minutes, then reduce heal to 350 and bake 15 minutes longer. Use the minced parsley in the pie crust mixture. Whipped cream Toasted whole almonds Cream butter or margarine with sugar and blend thoroughly. Add egg yolks, one at a time, creaming each lime. Add powdered almonds, vanilla and the cold coffee, drop by drop Stir until perfectly smooth. Line a mold with ladyfingers. Spread with coffee mixture and alternate mixture and ladyfingers unti la lare used. Chill for 12 hours. Invert and cover with whip ped cream. Stick surface with toasted almond strips. Try using mincement as a filling for baked apples or winter pears. Add a little to spice cup cakes, or an apple brown betty. Thin the mincemeat with water or fruit juice and serve as a hot sauce, over a simple cottage pudding, bread pudding or ice cream. For a peanut sandwich filling that's 'different." add fruit such as apple saiiee, crushed pineapple, sliced or mashed bananas, or chop ped stewed apricots or prunes. Per capita U. S. consumption of fresh milk and cream rose from 160 quarts a year in 1935 to 200 quarts a year in 1945. Leg: O'Lamb a la South 6 pounds leg of lamb Salt Pepper 1 clove garlic 2 tablespoons butter or mar garine Juice of 1 lemon 1 cup catsup : tarjiespoons vinegar Worcestershire sauce to taste Season lamb with salt and pep per. Rub with clove of garlic and put a few slices of onion on the roast. Place in preheated 300 oven, uncovered, and allow 30 minutes per pound for roasting. One half hour before it is done, increase heat to 425 to brown meat. '4 ''4 3 3 Coffee Surprise dozen ISdyfingcrs pound butter or margarine cup sugar egg yolks tablespoons roasted, powdered almonds teaspoon vanilla cup strong coffee ,"T A Good Salad Course Clam Chowder Fish Cakes Spaghetti Celery Aspic on ToniHto Slices Chocolate Fudge Layer Cake ( Hocipcs Serve Four) Celery Aspic on Tomato Slices 1 tablespoon gelatin 'i; cup cold water 1 cup boiling water or stock 1 i teaspoon salt J-i cup mild vinegar or lemon juice 1 tablespoon grated onion l'.-'j cups minced celery Slices of skinned tomato St Hired olives Lett uce Mayonnaise Soak gelatine in cold water. Dis solve it in stock. Add salt, vinegar or lemon juice and grated onion. Chill until aspic begins to set, then add the minced celery. Fill indi vidual ring molds and chill the jelly until it is firm. Invert the contents of the molds onto thick dices of skinned tomato. Place stuffed olives in the center of each ung and serve the aspic on a bed of lettuce. Mayonnaise should be served on the side. Nutritious teammates are oat meal and baked apples. Wash and core the apples and place them in a baking dish. Pour cooked oat meal into the centers, and all around the apples. Sprinkle sugar over the top, cover, and bake in a moderate oven for about 45 min utes. Take off the cover for the last few minutes and let the tops brown. Sausages and Sweet Potatoes .Make a Tasty Combination By BETSY NEWMAN V THERE are many recipe for meat combined with sweet pota toes, but I like the simple recipe I'm giving you today. It is easy to prepare, good to taste, with the peppy combination of sweet pota toes and sausages. Corn and Lima Beans seem a good accompaniment to the main dish, and a Danish Apple Bake and coffee give the meal a fitting finish. Today's Menu Sweet Potatoes and Sausage Corn and Lima Beans Crisp Cabbage, Shredded, with French Dressing Danish Apple Bake Coffee Sweet Potatoes and Sausages 2 lb. small link 6 medium-sized sausages sweet Salt potatoes Pepper Boil the sweet potatoes after peeling, then mash. While pota toes are boiling, fry the sausage until brown and done through, or nearly so. Mash and season the potatoes with salt and pepper, and put into a greased baking dish or casserole. Drain the sausages from the fat when they are done, cover the mashed sweet potatoes with the sausages, arid bake 20 min. In a medium hot oven (375 F.) for H0 min. Serves 6. Corn and Lima Beans You can nse frozen corn and beans for this one, and if so, cook them separately, according to di rections, then combine, season with Vt tap. salt, i tsp. pepper, 1 tbsp. butter and serve. This would serve 6. You can us canned corn and beans, and simply combine them, heat to boiling point and season. Or you may use canned corn at this season of the year, and dried beans which must be soaked over night, then cooked in the morning before combining with' the canned corn. Danish Apple Bake 1 qt (4 c ) e. melted applesauce butter or 2 c. toasted ' margarine bread crumbs U c. sugar 8 egg yolks. beaten Htsp. cinnamon Combine Topping: 3 egg whites 6 tbsp. sugar Vt tsp. vanilla applesauce, toasted bread crumbs, beaten egg yolks, butter, cinnamon, and sugar. Bake in a greased 2-qt. casserole in a moderate oven (325 F.) for 45 min. Bemove from oven. Beat egg whites until stiff, add sugar gradual!" continuing to beat until mixture stands in peaks. Add vanilla. Top apple bake with meringue and return to oven for 16 min., or until brown. Serves 8. Hungry For A GOOD Meal? Watch for the opening of SKYLAND COTTAGES' TEAROOM "Food To Suit Your Mood" OPENING SOON "Bud" Chase Phil Chase 4 Miles W. of Waynesville Route 19 23 Tasty Saturday Niffht Meal Tomato, Fgg and Anchovy Mors d'Oeuvres Ham Loaf Mashed Sweet Potatoes Buttered Kale Cucumber Slices Rolled Pancakes Filed with Marmalade Recipes Serve Four! Ham Loaf 1 y -i pounds lean pork i pound smoked ham 3 small onion 1 cup crushed cornflakes 2 beaten eggs -i cup milk '2 teaspoon paprika ri teaspoon mixed herbs I -2 teaspoon dry mustard 2 cup crushed pineapple 3 tablespoons brown sugar ' a teaspoon dry mustard 1 cup condensed mushroom soup Grind the pork, ham and oinion very fine. Line bottom of a loaf pan with the crushed pineapple, brown sugar and dry mustard. Add rest of ingredients, willi exception of I Ik; mushroom soup to the meal mixture. Shape into a loaf. Place loal on lop ot the pineapple mix ture in loaf pan. Bake in a mod erate oven, 350 degrees, for about one and a half hours. After the fust 45 minutes baste the loaf with one cup of mushroom soup. Baste several times alter thai. Serve slices of the Ham Loaf willi mash ed sweet potatoes and buttered kale. Whole oranges, grapelruit, ap ples, aiul poaches have more vita min C than the sliced or chopped fruit or the juice. Therefore pre pare these fruits just before they are served. Chicken Itakcd in Cream Beef Bouillon Sauleed Chicken Baked in Cream Hashed Browned Potatoes Broccoli Pineapple and Cottage Cheese Salad Butler Pecan lee Cream Cookies (Recipes Serve Four) Sauleed Chicken Baked in Cream 3 pounds frying chicken Milk Flour Salt Paprika H cup bacon drippings Vi pound mushrooms 2 cups hot cream V teaspoon salt Vt teaspoon paprika Clean and cut chicken into serv ing pieces. Dip pieces in milk, then dredge in flour. Season with salt and paprika. Melt bacon drippings in skillet and saute chicken pieces in it until nicely browned. Drain on unglazcd paper. Slice mush rooms and saute them in the skil let for two minutes. Place the chicken pieces in deep baking dish and place mushrooms on top. Pour cream over and season with salt and paprika. Bake in a 325 degree oven until chicken is tender and the cream has thickened (about half an hour). About 50 million quarts of fresh milk are delivered, to American homes and stores veery day. LEADING BRANDS Smoked HAMS Whole or Half Top Grade Mar-I'ak-0 Sliced Bacon lb 73c Beef Shorl Ribs- lb 29c Slew lb 45c Economy Cut Pork Chops lb 59c Sen Fresh Standards Selects Oysters -65c 75c resh Ground lamburger lb 39c Selected Boneless IB I oi k liOin , Roast lb 61c Dressed Pan Trout lb 25c VISIT OUR FROZEN FOOD DEPT. S,,Sarcd X-Oz. Package Grated STRAWBERRIES 71c COCOANUT 34c 12-Oz. Package MA Sugared GREEN LIMAS 42c APPLE SAUCE 29c 12-Oz. Package l().o,.. Package GREEN PEAS 33c GREEN BEANS 25c l-Lb. Crushed Sugared 11-Oz. Package PINEAPPLE 42c CHICKEN A LA KING 76c CHOICE FRUITS & VEGETABLES RUTABAGAS 3 lbs 12c Imperial Valley LETTUCE 2 for 25c Texas Pink GRAPEFRUIT 3 for 25c Fancy TOMATOES carton 31c California AVOCADOS each 25c Yellow ONIONS 3 lbs 13c Western Wincsap APPLES 2 lbs 31c TVhi(c POTATOES 10 lb bag 43c Green CABBAGE 2 lbs 9c Sweet Potatoes 2 lbs 17c California CARROTS 2bchs 15c Fancy California CAULIFLOWER .. 2 lbs 29c Fresh COCOANUTS lb 9c FLOUR 25 Lb. liag SeJf-Kising Kansas Gold 1.96 White Lace 2.07 Rose Royal 1.87 (Plain) No 2z Can Lihhy's FRUIT COCKTAIL 39c LIBBY'S CORN No. 2 Can Cream Style or Whole Kernel No. 2 Can Ued King Cooked LIMA BEANS 10c No. 2Vi Can Bush's HOMINY 15c 20 Different Types Lihhy's BABY FOODS 9c 19c Grapefruit or Orange JUICES COFFEE Silver dm - 41r ' I No.2's 9c Gold Cup - 43c I 46oz can 21c All Brands , CIGARETTES ctn 1.39 Now In Slock Sweetheart Soap 10c - 17c National Biscuit RITZ 1 lb 29c Pound Can SALMON CHUM 37c PINK :.. 39c iiiHiiiii:iattiiiHii:Mii:
The Waynesville Mountaineer (Waynesville, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
March 14, 1947, edition 1
13
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75