For And
About Women
PAGE THREE
THE CHOWAN HERALD. EDENTON MAY 2, 1968.
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MAIN DISH PlE —This Classic Quiche is a most versatile main dish pie.
Serve it ior supper with a green vegetable, a fresh tossed salad and dessert
or for brunch with a fresh fruit cup and assorted sweet rolls. It is also de
lightful as an appetizer cut into small pieces and served piping hot.
The Herald Kitchen
By MILDRED HU SKINS
We owe our thanks to
the French people for the
savory "quiche” that is said
to have originated in Lor
raine, a province of East
ern France.
A baked custard tart,
this Classic Quiche features
succulent sliced mushrooms
added to the most popular
quiche filling . . . eggs,
baTSBn, Swiss cheese and
cream.
(LAWN MOWER j
SPECIAL j
t $14.95 j
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| 212 S. Broad St. Edenton |
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ISHOPI.N.S.
AT
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I FRESHCUT 1 ' ~ I<V
1 Pork Steaks... .1— lb. 49c
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I U. S. CHOICE
I Rib Steaks lb. 79c
I APRIL SHOWER
j Peas 2 cans 39c
I KITCHEN FRIED
I Margarine. 2 lbs. 29c
I Milk 6 cans 89c
I LEMON. OOCOANUT OR CHOCOLATE
| Cream Pies .3 for 79c
I FRESH CRISP
I Lettuce head 19c
I HYDROS
I Cookies —lb. 25c
Try Us For Fresh Meats and
Homemade Sausage
W.E. Smith's Store
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B fifl/H/ V II I if ’l/ V |i'f I I
L N. S.
LEMON.
You’ll find this a mast
versatile main dish pie. It
is perfect for supper served
with a green vegetable, a
garden-good tossed salad
and a quick dessert. For
brunch, serve it with a
fresh fruit cup and assort
ed sweet rolls. Try it, too,
as an appetizer at your
next party. Cut the quiche
into small pieces and serve
it piping hot.
Classic Quiche
Pastry for one 10-inch
crust, unbaked.
1 */2 cups grated Swiss
cheese.
1 jar (2Vz oz.) sliced
mushrooms, drained.
12 slices bacon, crisply
fried and crumbled.
3 eggs, beaten.
1 cup whipping cream.
l -i cup
14 teaspoon Pepper.
Dash cayenne pepper.
Line pie pan with pas
try; flute edge. Sprinkle
bottom with cheese, then
mushrooms, then bacon.
Combine remaining ingre
dients; pour into pie shell.
Eake at 375 degrees for 45
minutes or until custard is
lightly browned and set.
Makes 6 to 8 servings.
A savory combination of
cooked bacon and fried
onions in a custard-type
pie makes a delightful
luncheon main dish. This
recipe is similar to our fav
orite Cheese and Onion
Pie which we have given
you here before and which
is used frequently at our
house for Saturday lunch
hot with a tossed salad
and a piece of pound cake
with fruit for dessert.
This one can also be
served in smaller wedges
as an appetizer. Prepare
pastry for a two-crust pie.
You might use a mix if you
want to make it easy on
yourself. The frozen nine
inch pastry shells are too
shallow for a whole recipe.
Classic Onion Pie
6 slices bacon, diced.
2 cups coarsely chopped
; onion.
! 14 cup flour.
11 teaspoon salt.
Va teaspoon pepper.
1V« cups coffee cream.
2 eggs, beaten.
Brown bacon and re
move from drippings. Cook
cnion slowly in bacon
drippings five minutes. Add
flour, salt and pepper and
blend well. Gradually add
cream and mix well. Re
move from heat and add
slowly to beaten eggs. Add
cooked bacon. Turn cream
mixture into pastry-lined
nine-inch pie pan. Cover
with remaining pastry and
cut gashes for escape of
steam. Brush top with
milk or cream. Bake at
400 degrees for 35 or 40
minutes or until browned,
serves six.
WANTED
Ladies Who Wish To Earn Money
Part Time or Full Tia|e
Call For Appointment
WRITE P. O. BOX 170, LDLHtUfr, V. C.
Herald Society News
Dr. and Mrs. Wallace S.
Griffin returned Tuesday
afternoon from their winter
home in Fort Pierce, Fla.
Mr. and Mrs. Perry J.
Gatch, Jr., and daughter
Terri of Pittsburgh, Pa.,
spent the Easter weekend
with Mr. and Mrs. A. T.
Whiteman.
Dr. W. I. Hart has re
turned from Coral Gables,
Fla.
Mrs. Sandra Ervin of
Greenville spent Saturday
with her parents, Mr. and
Mrs. Haywood Bunch.
Mrs. Jim Jenkins and
daughters spent the week
end with relatives in Vir
ginia Beach.
Mr. and Mrs. J. Edwin
Bufflap spent the weekend
at Nags Head.
Mr. and Mrs. Chuck
Smith, Gil and Gibbie of
Arlington, Va., spent the
weekend with Mr. and
Mrs. W. T. Boyce, Sr.
Mr. and Mrs. J. T. Kelly
and children of Rose Hill
spent the weekend with
Mr. and Mrs. Phillip Smith.
Mr. and Mrs. Haywood
Bunch gave a birthday din
ner in honor of Mrs. W. E.
Bunch Sunday. Mrs. Bunch
celebrated her 80th birth
day.
Miss Ruth Leary of Dur
ham spent the weekend
with her parents, Mr. and
Mrs. Stillman Leary.
Mr. and Mrs. James U.
Dail, Mr. and Mrs. Pete
Dail, Linda and Tom spent
Saturday in Norfolk.
Mr. and Mrs. Henry Al
len Bunch, Allen and Tom
Dail spent Saturday at
Nags Head.
You probably have a
file filled with recipes for
using tuna. It is a versa
tile food product to have
on the shelf. We also keep
a can or two of pink sal
mon around for just such
dishes as Pink Devilled
Eggs. Pretty soon now
you’ll be filling the picnic
basket so why not vary the
devilled egg recipe by
making up a batch with
salmon? This recipe makes
24.
Pink Devilled Eggs
1 can (7% oz.) salmon,
drained. i
Vi cup mayonnaise.
1 tablespoon minced pi
rn iento.
1 teaspoon grated onion.
1 teaspoon dry mustard.
1 dozen hard - cooked i
eggs, halved.
Salt, pepper and Tabasco
to taste.
Combine salmon, mayon
naise, pimiento, onion, mus
tard, seasonings and egg
yolks. Fill egg whites,
mounding filling up in
center. Garnish with a
sprig of parsley, cover with
transparent film and re
frigerate until ready to
serve.
Salmon Delmonico is a
delightful main dish cas
serole and combines sal
mon and hard-cooked eggs
all topped with mounds
of mashed potatoes and
sprinkled cheese.
Salmon Delmonico
3 tablespoons butter.
3 tablespoons flour.
1 cup milk.
1 cup cream.
Salt and pepper to taste.
2 cans (1 lb. each) sal
mon, drained.
4 hard-cooked eggs, slic
ed.
2 eups mashed cooked
potatoes.
V* cup grated Parmesan
cheese.
In saucepan melt butter.
Stir in flour. Gradually
stir in milk and cream over
low heat, stirring constant
ly, until sauce is smooth
and thickened. Season with
salt and pepper. Arrange
salmon and egg slices in
greased two- quart casser
ole. Pour sauce over sal
mon and eggs. Spoon large
mounds of mashed potatoes
on tpp. Sprinkle with
grated cheese and bake at
375 degrees for 25 minutes.
As if it needs it, add
new flavor to the old fav
orite—com bread. Cheesy
Com Bread is an easy-to
p repare accompaniment to
any meal but particularly
good with fish.
Mr. and Mrs. Douglas
West and boys of Martins
ville, Va., spent the week
end with Mr. and Mrs.
Handy West.
Mr. and Mrs. Sam Cox,
Graham and John spent
the weekend with relatives
in Burgaw and Richlands.
Randy Holloweli, a stu
dent at Lenoir College,
Kinston, spent the week
end with his parents, Mr.
and Mrs. Richard Hollo
well.
Mr. and Mrs. Lowell
Gieseke and Mr. and Mrs.
Bernard Burroughs and
family spent the weekend
at Nags Head.
Mrs. George E. Privott
and Mrs. George S. Harreil
spent the weekend at Bird
Neck Point, Virginia Beach,
visiting with Mr. and Mrs.
George J. Ross.
Thad Jernigan of Wilson
spent the weekend with his
family.
MARRIED—Mr. and Mrs. Jimmie Lang Bazemore, Jr.,
of Windsor announce the marriage of their daughter.
Fhyllis Ann, to John Anthony. Gasser, son of Mr. and
Mrs. Anthony GosSer, Route 1. Edenton. The wedding
took place April 27 at 8:30 P. M. in the Windsor As-
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412 & Broad "St « Edenton, N. C * Phone 482-2477
Mr. and Mrs. Ben As
kew of Onancock, Va.,
spent the weekend with
Mr. and Mrs. George Alma
Byrum.
Weekend guests in the
home of Mr. and Mrs. Al
bert L. Gray were their
son and family, Mr. and
Mrs. J. L. Gray and Beth
of Charlotte and their
daughter and family, Mr.
and Mrs. Herman Layden,
Jr., Steve, Scott and Stan
ley of Virginia Beach.
Mrs. W. H. White, Mr.
and Mrs. Leo LaVoie and
Jerry spent the weekend
visiting with Mr. and Mrs.
W. D. White in Norfolk
and with Mr. and Mrs.
Robert White in Virginia
Beach.
Thurrell Bunch and Mur
ray Byrum spent several
days last week in Balti
more, Md., attending a car
pet show.
•*
AUGUST BRIDE-ELECT—
Mr. and Mrs. John E.
Waff, Jr., announce the en
gagement of their daugh
ter, Carolyn, to Johnnie
Ray Pierce, son of Mr. and
Mrs. J. A. Pierce of Wind
sor. An August wedding is
planned.
Social Items
Mr. and Mrs. Bob Waller
and daughters spent the
weekend with Mr. and Mrs.
M. ,D. Waller of Elizabeth
City.
Phil Harrell spent the
weekend with his parents,
Mr. and Mrs. Jesse Har
rell.
Mr. and Mrs. Jack Jor
dan are spending this week
with Mrs. Jordan’s mother
at Indianapolis, Ind.
Mr. and Mrs. James Mor
gan spent the weekend at
Nags Head.
CARD OF THANKS
I would like to express
my appreciation to every
one who remembered me
with cards, flowers, visits
and prayers while I was a
patient in Albemarle Hos
pital and since my return
home.
Mrs. Gertrude L. Fleetwood
Have You Read
The Scott Page?
VOTE 808 SCOTT
Hare-Ohnstead
Wedding May 18
Mr. and Mrs. Worth H.
Hare announce the engage
ment of their daughter.
Iris Jeanette, to Allen
Frank Olmstead, USCG.
Mr. Olmstead' is the son
of Mr. and Mrs. Allen P.
Olmstead of New Bern.
Miss Hare is a 1966
graduate of John A.
Holmes High School. She
attended Chowan College
and graduated from the
Carolina College of Com
merce in Elizabeth City in
1967.
Mr. Olmstead is a 1965
graduate of New Bern
High School. He is cur
rently serving in the Unit
ed States Coast Guard, sta
tioned in Mobile, Ala.
The wedding will take
place on Saturday, May 18,
at 5 P. M., in Macedonia
Baptist Church in Edenton.
No wedding invitations are
being sent. Friends and
relatives are invited to at
tend.
Miss Iris Jeanette Hare