Newspapers / The Brunswick Beacon (Shallotte, … / April 4, 1985, edition 1 / Page 52
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P?0* 24-Suppl?m?nl to Th? Bruntwick B*oc< A M m A * il * ?? ? ? x-h /VlfddlW! I Ilcclpcs recently compiled by parishioners and friends of St. Brendan's Catholic Mission in Shallotte reflect the rich und varied heritage represented by the membership of this fast-growing, young church. From John Zaku's Fcttuclne Carbaoncra Ab Zak to I .conn Honk's Polish Krlsciilki fried pastries, "Sharing lteclpcs" offers a delightful , difference. "Rhymes and bib of n memorabilia" collected by editor A Helen Spcngler interbred through b tl?e recipes odd a personal warmth to the collection. However, of most interest to visitors to the South Brunswick Inlands will be recipes using looallynvaibhlc seafood. These range from Ted Ihdton's Iltdbn Clam Sauce served over linguine to Catfish DUh contributed by Father Martin Carter, director of bbek ministries for the Diocese of Raleigh I Proceeds from "Staring Kecipes" benefit the building program. Copies may still be available at $5.75 each from St Brendan's Catholic Mission, P.O. Iku 911, StalloUe, NC 28459. The m mission Is located In temporary si quartern about three miles south of Stallottc on I! S 17. A sampler of St Brendan's seafood recipes follows: CRAB PIE 1 baked pie crust, cooled 3 eggs, beaten Sour cream, 8 ounces I C sharp cheese, grated 1 (' French-fried onion rings. crushed 1 small can crabment or equivalent fresh crabmeat Mix all ingredients with the sour cream, pour into cooled pie crust and hake at 350 degrees for 25 minutes or until lightly browned - l)ennie I.ou Williams CREAMY CRAR A HH(KXX?IJ SOlH? I lb crabmeat 1 vegetable bouillon rnibe 1 C lolling water v* C, chopped onion v* C. butter 2 T flour 1 t salt I celery salt llnevighth t pepper 4 drops Tabasco sauce 1 quart milk I l(Ww pkg chopped I fmren broccoli. cooked Parsley for gar rush Dissolve bouillon cut* m water In a 4-quart saucepan, cock onion in but? ter until tesder EUead in flour and seasonings Add nuk and bouillon gradually and cook over medium heat, stirring constantly until mixture thickens enough to coat the spoon. Add crataxwat and cocked Ira-vnh: hAiI bu4 <V> Ml boil liar rnsn mm fmxAtry scrttsg NOTE Soup taprw** vpan sUrv dm* tJti mixture cool to r?m temperature. then refrljterote Kchroi slow N . but do not let cotne to boU ? 8* mice fjM&tr >n. April-May. 1985 / ^V/vr\i^v ITALIAN CI .AM SAUCE 2 T. crushed and finely ciii^pvu game 2 64-oz. earn minced clams, including juice, or equivalent 10-oz. bottle of clam Juice Oregano to taste 8 oz. olive oil Chopped parsley Combine all Ingredients and simjer 30 minutes. Serve over linguini. I tossed salad and Italian or French read complete the rneal. ?Ted Pulton | CATFISH DISH 1 lb. catfish fillets V? C. oil 1 C. hot barbecue sauce 4 C. celery, cut up small 4 C. onion, diced 4 cloves garlic, minced 4 C. flour 1 16-oz. can tomato puree 4 C. ureen ivmn-r rhnnrowl (\ parsley, chopped Basil ami oregano to taste Cut fish into bite-size pieces. Coat ilh flour; cook in hot oil five to ?ven nunutes. until lightly browned. J.G. Worrell Realty 75-1-8723 Shollotte > v?iyi?w N*w 3 BB t>ii<k ht>m? I ' i bolht -Uikt appiioncvt l<?o> p.-mp JS'J AO *l?o 2 BB witfl ^tflt pvmp >n 3 AAIK overlooking end occ*?i ?o Shoi otto VlvOf M?<no'vlo % Will toc'lx* ixunj 2 U (oiiag* willi Come h*o* pomp on 2 Ion n*oi MoW*n 6*o<h VS 000 ond oituTi* bonk loon fey voW o? loot# J M bout* with ti'*pl<X* Woll &tr**t Sboliott* Pottibl* oMx* location Sbollo't* B.,*< ion $1*000 and ir WO l??mi Sballott* Ai*o OB* b?Kk t?m?? VW ond U1 VW Ountondmfl ond ? < m? 3 t**d-oor*> oM?i No"** Hn> ?30 W A?K oH?? Sot* $16 000 Ion ot fewA-ood ItMiM Worth Co** ond % **(ot ot**' >W>*toiv***n?\ t?K> rry+,l? Nom*? ton * Mo*do> Ac > < $0 iMJ N(*> '}*' *?rc?*?*<J not' oM Sw *d r?o? Ath its occ Ww? i ' <ow-*!iol io?t atd o? Ml* or Imx o< Md ? tw< Uofcit* Km* o?r* ton *?t **?* o*>?loe""*A' >** SH?Hcn* $s (CO 0?vv*> Sor**?? cooio* 00*0** <r?*r *?d VM H /" ' *? o? ix K'ti'Wii ion y.i xc ^ W*"V? !?*?? ? 4 on U AX <9 S..* v .V# kv~ ? A ? | lun a,M K'M^# Mi 000 KND SEAFOOD, TOO ok Offer Turn once. Stir in remaining ingredients; cover. Simmer 30 minutes, stirring occasionally. Serve with hot, cooked rice, makes ?u to eight sen* UIK3. -Rev. Martin A. Carter, S.A. VEGETABLE STUFFING ^ C. melted butter Add heig | our nev They're tcda you see then The Levator \ money can t mechanism pick one o! b and trunk Le S) s S) _ UCMK /ate /Hiei 3 Ocean Isle Square Ocean Islo Beach Phone 579-609! ON THE CAUS AT OCEAN ISLE 579-627< i ^ ?j^fWa ? -? ?->w>?v* M^cc*k s Ethnic H C. finely grated carrot M C. finely chopped onion 4 C. finely chopped mushrooms Vi C. finely sdpped parsley One-eighth t. pepper Vfr C. fine dry bread crumbs, or more 1 egg, beaten jit, add light,add i ir vertical blinds by y's most popular look lor w.r.i i \ installed ir. v y ..... fertical Bi'.r.'!;e t> n .v: le assuresrrob.-:-:!.-:re -pert r:r. io-ta I IDV Ci Awn r\UD I nu I V w cmc \ EWAY / BEACH > Variety/ m 1 T. lemon juice 11. salt Mix all ingredients together; pack lightly in fish before baking. This makes enough for eight servlng3. Can be used as a side dish. Freezes very well. -Walter Daniels riew, with Levoior. t - U i w ^ r LJ ( **? 35% Off iy Senc/i Oxieruxi* 6402-C E. Oak island Or Long Beach Phona 278-3959 5 f If SPECIALIZING IN RESORT FURNITURE ! We invite you stop in and browse! RUBY FLOYD ATHY QUAINTANCE I
The Brunswick Beacon (Shallotte, N.C.)
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April 4, 1985, edition 1
52
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