Newspapers / The Waynesville Mountaineer (Waynesville, … / May 16, 1947, edition 1 / Page 12
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FRIDAY PAGE FOUR (Second Section); THE WAYNESVILLE MOUNTAINEER Asparagus In Spring UIHHT'S COOKinG n--5.iv ! J... ... in I "' - " 0 lira Braised Liver With Vegetables 1 jpound liver i cup flour 1 teaspoon salt 1 h teaspoon pepper 4 tablespoons bacon drippings 1 2 cup chopped celery 1 2 cup chopped onion 4 slices bacon 1 1 2 cups brown stock 1 2 teaspoon salt 4 carrots 4 potatoes I'lour Combine the half cup flour with one teaspoon of salt and one-eighth teaspoon of pepper. Dredge liver slices in seasoned flour. Heat bacon drippings and brown liver, celery and onion in it. Turn into a greased casserole. Add stock and half tea spoon salt. Place strips of bacon on lop Cook, covered for one half hour in a 350 degree oven. Wash and pare the potatoes and cut in iuarters. Wash and scrape carrots and add both potatoes and carrots' to casserole. Cover and continue baking for about 45 minutes, or un til vegetables are done. Remove cover and bake until bacon is crisp. Hemove meat and vegetables to a I lot platter. Make a gravy of the liquor in the casserole by thicken ing with a little Hour. Serve gravy over meal and vegetables. Add walnuts to hot sweet sauces lor puddings or ice cream. Bread rounds Heat butter or margarine in pan. Add onion and cook about ten minutes, or until onions are a gold en color. Add mushrooms which have been finely chopped and sim mer about five minutes. Add sea sonings and flour, stirring until blended. Add slightly beaten egg yolk and cook for a few minutes. Add lemon juice. Saute the bread rounds in butter or margarine un til a golden brown. Spread the mushroom mixture on sauteed bread rounds and garnish with finely chopped watercress. When eggs are broken for freez ing or drying, about l to Hi pounds of white are left in the shells of every case of eggs. This substance is removed by whirling the shells in a centrifuging ma chine. Although not suitable for food ,it has many industrial uses, including manufacture of adhesive. or mar- chopped Asparagus llolls Tiny ;:sparagus tips Tlnnlv sliced boiled ham ' i ( no butter or margarine 1 tablespoon prepared mustard Toast squares Spread toast squares with a com bination of butter or margarine and mustard. Top each with an as paragus tip rolled in boiled ham. Shoulder Lamb Chops 4 shoulder lamb chops I tablespoon drippings 1 i cup chopped green pepper .'! small onions, sliced 1 teaspoon salt 'h teaspoon freshly ground pep per. Dash of mace I1 j cups tomato juice Brown chops on both sides in drippings. Add green pepper and onions. Sprinkle with salt, pepper Kroiled Shad With Roe 3 or 4 pound honed shad Shad Hoe Moiling water 3 tablespoons lemon juice i teaspoon salt 2 tablespoons butter garine I tablespoon finely onion 2 tablespoons flour ' 2 cup cream 2 egg yolks Salt. I'epper Lemon juice Hrcad crumbs Cover shad roe with boiling water. Add three tablespoons of lemon juice and one quarter tea spoon salt. Simmer for 15 minutes. Drain. Remove outside membrane and mash the roe. Melt butter or margarine in a saucepan and saute the onion in it for five minutes. Then add roe and stir in flour and cream. Blend well and when hot remove from heat. Stir in egg yolks and season well with salt, pepper and lemon juice. Keep hot. Place the boned shad skin side down on a well greased broiler rack. Season with salt and freshly ground pep per. Brush with melted butter or margarine. Broil for 15 minutes. Remove from oven and spread with the shad roe mixture. Cover ASPARAGUS LUNCHEON DISH, with cheese-olive sauce. ;i m.irr Pnur tnmatn in ire nvpr (be chops. Cover and simmer for ' the fish with buttered bread crumbs a half hour, or until tender. Hot Mushroom Canapes pound mushrooms tablespoons butter or mar garine cup finely chopped onion leaspoon salt teaspoon freshly ground pep per tablespoons flour egg yolk teaspoon lemon juice tablespoons finely chopped watercress and return to broiler to brown. Serve at once garnished with lem on slices and watercress. Lemons that have a fine-textured skin and are heavy for their size are generally of better quality than those that are coarse skinned and light in weight. Stuffed Endive Separate leaves from stalks. Wash and dry. Spread each leaf with a mixture of equal parts Roquefort and cream cheese. Re- INSULATION Enjoy Summer and Winter Comfort JOHNS MANVILLE BloiVll INSULATION Our Slosan "Insulation Is as Good as Its Installation" Inquire of Roy Moseman H'aynesvllle, N. C. Serving Western North Carolina Since 1936 Our Special Blue Plate Lunch 35c Served Every Day "a tempting tray every day" PATRICK'S CAFETERIA By CHARLOTTE ADAMS Associated Press Food Editor Despite the fact that there's prac tically no such thing as a season for any vegetable any more, thanks to quick-freezing and canning, still there's something definitely "springy" about fresh asparagus. Many of us, Including me, could eat it four or five times a week during the season. There are lots of things which can be done with asparagus which ring pleasant changes. This vege table calls for sauces which make it into a perfectly adequate lunch eon dish. Here's one of that sort. Asparagus Luncheon Dish 2 tablespoons fat 2 tablespoons flour 1 cup milk Yi cup sliced olives 4 slices toast 20 stalks cooked asparagus Vi cup grated cheese 4 olives, sliced, for garnish Melt fat in top of double boiler. Stir in flour. Slowly add milk, stirring constantly. Continue cooking for about 15 minutes or until sauce is thick and no starchy taste remains. Stir in V- cup sliced olives. Remove from heat. Arrange slices of toast in well-greased eight inch heat-resistant glass cake dish. Place five cooked asparagus stalks diagonally on each slice of toast. Pour sauce over asparagus and sprinkle with grated cheese. Bake in moderate oven (350), for about 20 minutes, or until cheese is melt ed. Remove from oven and garnish with four .slices olives. Asparagus and Scrambled Eggs form each stalk and chill. Cut in one half inch slices. Arrange on a bed of watercress and serve with- French Dressing. Table salt appetite. will stimulate the Citrus rinds, grated or thinly sliced, make good flavoring for cooked fruits, cakes, pies, pud dings, and cooked cereal. Do not shell peas until just be fore cooking. If it is necessary to shell and hold them for any ap preciable length of time, pack in a tightly closed jar and place in the refrigerator until ready for Uie. Always wash peas before using, but never wash and let stand as wet peas spoil rapidly. 'wmch. ..Smooth... j Itice Pudding 4 cup rice 1 quart milk or 1 pint milk and 1 pint cream 2 cup sugar U cup butter or margarine Salt, mace, cinnamon 1 teaspoon vanilla 3 egg whites Wash rice thoroughly. Put rice in the milk and bake covered in 323 oven about one hour, or until rice is soft. Stir occasionally, add ing more milk as rice absorbs it. Cool slightly. Add sugar, pinch of salt, speck of mace and a little cinnamon, the butter or margarine and vanilla. Add more milk to make a soft mixture. Fold in the stiffly beaten egg whites and bake about 20 minutes at 325. 2Vz 2 2 2 1 1 13 Beets with Almonds cups cooked baby beets tablespoons butter or mar garine tablespoons flour tablespoons lemon juice tablespoon sugar teaspoon salt cup blanched almonds, shred ded Drain beets, reserving liquor. Heat butter or margarine and blend in flour. Slowly add one half cup of beet liquor. Stir over low flame until thickened. Add lemon juice, sugar, salt and the beets. Cover and cook for five minutes. Just before serving stir in the shredded almonds. London Broil Broil a flank steak five minutes on each side. Cut in thin slices diagonally across the grain. Sea son with salt, freshly ground pep per and butter or margarine. Or you may serve with a Mushroom Brown Sauce poured over slices. Candied Parsnips 4 , medium-sized parsnips 23 cup brown sugar 1 teaspoon salt - 2 teaspoons lemon Juice Place whole stalks of hot, but tered asparagus on a chop plate, radiating from the center to the rim. Fill the center with a fluffy mound of hot scrambled eggs. Sprinkle grated Parmesan cheese over the asparagus and the eggs and serve at once. Asparagus Loaf 2 tablespoons butter or mar garine 1 tup asparagus tips, cooked 4 eggs, well beaten I bunch of asparagus, cooked 1 cup cream 1 cup diced cooked chicken 1 leaspoon salt Fresh-ground black pepper. Melt butter or margarine. Add salt, pepper and cream and bring to a boil. Add chicken, asparagus tips, and well-beaten eggs. Cook, stirring constantly, until mixture thickens. Line a well-buttered mold with cooked asparagus stalks and pour in cream mixture. Cover mold and place in a pan containing hot water about an inch deep. Poach in 350 oven until firm. Serve with cream sauce or Hollandaise sauce. Asparagus Vinaigrette bunch asparagus, cooked and chilled tablespoon vinegar tablespoons salad oil hard-cooked egg, chopped teaspoon English mustard teaspoon salt teaspoon ground white pepper 1 teaspoon chopped chives. Place chilled asparagus on in dividual plates. Mix all other in gredients, thoroughly, adding chop ped egg last. Pour resulting sauce over asparagus and serve as a first course, or in place of salad. 1 1 3 1 '4 U u 13 cup butter or margarine Washing and scrape parsnips. Boil in salted water for 20 minutes, or until almost tender. Drain and slice. Arrange parsnip slices in lay ers in a greased casserole. Sprinkle each layer with brown sugar, salt, lemon juice and dot with butter or margarine. Bake for 30 minutes in a 375 oven. 14 2 4 :,i 1 thin Chicken Cacciatore 4 pound fowl cup flour tablespoons olive oil cup diced onions green pepper, cut in strips No. 2 can Italian tomatoes can tomato paste bay leaf teaspoon oregano teaspoon salt cloves garlic, finely chopped Cut fowl in small pieces. Wash under running water and dry thor oughly. Sprinkle with salt and pep per and dredge in flour. Heat oil in skillet and brown the pieces in it. Hemove from pan and add onion, green pepper and garlic. Add more oil if necessary. Cook until lightly browned. Add tomatoes, tomato paste, seasonings and browned chicken pieces. Cover and simmer for two hours, or until chicken is tender. Thicken sauce, allowing two tablespoons of flour to each cup of liquid. Blend flour with cold water and add to sauce. Stir over low heat until thickened, then cook for five minutes more. Serve with spaghetti. 'FINGERPRINTING DIAMONDS Some day it may be possible to identify dimonds as readily as fingerprints. W. Waters Schwab, New York diamond expert, says that there are no absolutely perfect diamonds. What is loosely called a "perfect" or flawless diamond is one, according to federal authori ties, which is without imperfection visible through a 10-power loupe (magnifying glass). There is al ways some difference in the atomic arrangement, some minute particle visible only under the microscope. This is not a flaw or defect, but it is enough to make identification of a particular diamond theoreti cally possible even after it has gone through the process of re-cutting. AMPHIBIOUS FOR USE CAMP PENDLETON, Calif. (AP) There are a couple of am phibious tractors down around the south pole in good operating con dition, in case any ope needs a lift, Six U. S. Marines who accom panied the Byrd Expedition report ed on their return here that the tractors, left at the Bay of Wales, would run anytime with a little thawing out. The Marines went along to operate the tractors, which did the expedition's hauling. 'QUALITY TEASES' A H E 17 and BETTER Hod of MEAT CUTTING DEVELOPED SOLELY FOR THE HOUSEWIVES' COOKING PREFER ENCE AFTER EXTENSIVE RESEARCH AND TRAINING. DIXIE HOME NOW OFFERS YOU THEIR vll QUALITY TENDED MEf jood beef properly aged retains all ) savory goodness and Is naturally ten TOP QUALITY U. S. FEDERALLY INSPECTED GOVERNMENT GRADED CUT BY TRAINED PERSONNEL k ALL TO INSURE Yf I X RECEIVING NATUI I TENDf RKIP tu.,, ,, lnt, Y QUALITY CONTRff You get oil this in you get it tepa Round Steak TOP ROUND STEAK A the old way. Dixie-Hornet new way rated. Only one Mutcle at a time. BONELESS CUTS OF U. S. CHOICE AND GOOD GRADES ONLY Lb 79 BOTTOM ROUND STEAK. BONELESS CUTS OF U. S. CHOICE Lb AND GOOD GRADES ONLY B CUBE STEAKS C BONELESS CUTS OF U. S. CHOICE Lb AND GOOD GRADES ONLY 77 79" No Bone or W SMOKED PICNICS Lb MAR-PAK-0 SLICED BACON Lb. U. S. GOOD VEAL SHOULDER CHOPS .... Lb BOSTON BUTT PORK ROAST Lb FRESH GROUND BEEF Lb.! U. S. GOOD CHUCK ROAST Lb 1 LB. SLICED AND SWEETENED STRAWBERRIES 71c Peach, Apple, Cherry, Apricot, Boysenberry FROZEN PIES 69c 1 LB. SLICED PACKED IN SYRUP PEACHES 10-OZ. PACKAGE ASPARAGUS TIPS GARDEN FRESH 4 EARS FRESH CORN 25c 3 LBS. TEXAS YELLOW ONIONS 19c 2 LBS. GEORGIA STRING BEANS .23c FRUITS & VEGETAB 2 LBS. YELLOW SQUASH 29c 5 LBS. (RED OR WHITE) NEW POTATOES, 37c 1 LB. FANCY SLICING TOMATOES 35c 2 BUNCHES CARROTS 15c LARGE STALK CELERY 15c 2 HEADS ICEBERG LETTUCE 8-LB. BAG FLORIDA ORANGES 3 TEXAS PINK GRAPEFRUIT DOZEN EXTRA LAR(I LEMONS Outstanding Grocery Values 4-OZ. DIXIE HOME FLOUR FLORIDA J TEA 19c I ORANGE I Rose Royal PL, $1.95 no'. 2 can comstock White Lace, PL, $2.23 Na 2 Can 2 APPLES 21c " S.R.,$2.27 46oz.Can NO. 2 CAN STOKELY'S , 16-OZ. CAN KINGAN'S OR LIBBY'S APPLE SAUCE 15c CORN BEEF HASH 16-OZ. LIBBY'S NO 2 CAN BLUEBIRD TOMATO JUICE 29c GRAPEFRUIT SECTION S 12-OZ. CAN OSCAR MAYER FRUIT COCKTAIL , 39c LUNCHEON MEAT l-LB. CAN PAPPAS CRANBERRY SAUCE 19c COFFEE NO. 2Jj CAN LIBBY'S SAUER KRAUT 1QC Silver Cup 3 TALL CANS DIXIE HOME n EVAPORATED MILK 33c GoldCuP ALL BRANDS SOAP & POWDERS m i mm f : m
The Waynesville Mountaineer (Waynesville, N.C.)
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May 16, 1947, edition 1
12
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