Thursday, January 16, 1975
Creative Cooking From The Kitchen Os The Chowan Herald
BY MILDRED HUSKINS
Sophisticated tastes, affluent
Vtimes, and holiday festive foods
Way have caused homemakers
to overcook basic old-fashioned
but delicious dishes once served
often to the family and even to
guests.
For instance we have just
received a recipe from Virginia
Bentley’s latest cookbook,
.. - | I ■ p V ■ f '\ ?V "
- |||| ' '- T - Vim 4 *' '
IrWyf, flpß? ! ° jp j
ni m \
K'- - ! dh^‘* w ™C‘
y
jE Jf# *^l£'..
FANCY POTATOES— Potatoes Cordon Bleu is an exciting and unusual potato
course for a festive or family meal. The potatoes are combined with diced cooked
ham and shredded Swiss cheese in a creamy sauce ancl baked. This one is nearly
enough for the main course.
: C‘
£ Boris and Bill >
5 Herman's 2
2 s4o ° Licensed 1400 >
< AND Tav AND ™
UP ~. ld * UP **
£ Preparation -
> <
< PHONE 482-3657 ™
Edenton, N. C.
SAV^^AV^SAVESSAVESSAVES
Outstanding
console value!
all new 1Q75
solid-state
23" FULL BASE CONSOLE with
brilliant Chromacolor picture
Authentically styled Early American console .
• with wrap-around gallery and lull base with concealed casters.
Genuine Maple veneers and select hardwood solids on top. Front,
ends, gallery and base of matching simulated wood material.
Brilliant Chromacolor Picture Tube. Solid-State Super Video
Range Tuning System with Synchronistic 70-Position UHF
Channel Selector. Chromatic One-button Tuning. AFC. 5*
S Round Speaker, fttumtnaled Channel NumUbrs.
Dependable Zenith quality through and through I
Jackson’s Radio & TV Service
j Waat Kdon Street Phone 402-44 M
| ”, ■ •• •
ti i ■-
“Bentley Farm Cookbook,” for
Cheese Spoon Bread. Spoon
bread is an old favorite at our
house and was almost always
served when we had fish. This
cheese spoon bread is bound to
be good as a substitute for bread
and as an accompaniment for
most any entree in any menu.
Then there is good old-fashioned
bread pudding which turned up
quite frequently as dessert at
our house and was anything but
dull. Sometimes it had plump
raisins, finely cut dates or was
just plain with good thick
cream poured over each
serving. Recently the Tar Heel
Kitchen taste-tested several
dessert recipes and Chqcolate
Bread Pudding ranked ahead of
a far more complicated and
There are some people who
fail who do not envy others their
suqcess, having built their lives
on their own terms.
Arthritis Sufferers:
WAKE UP WITHOUT
ALL THAT STIFFNESS!
New formula for arthritis
minor pain is so strong you
can take it less often and still
wake up in the morning with
out all the pain’s stiffness.
Yet so gentle you can take
this tablet on an empty stom
ach. It’s called Arthritis Pain
Formula. Get hours of re
lief.-Ask for Arthritis Pain
Formula, by the makers of
A tracin' analgesic tablets.
THE CHOWAN HERALD
expensive pie.
Don’t forget the lowly
potato. They can be developed
into very swish casseroles
which would do you proud at a
company dinner. Potatoes
Cordon Bleu makes a special
event of the potato course.
Instant mashed potatoes are
base of a number of delicious
dishes such as Florentine
Potato Puff which is elegant get
easy to do.
Virginia Bentley has a genius
for giving fresh status to old
favorites such as this spoon
bread.
Cheese Spoon Bread
Two cups milk brought to a
boil in a two quart saucepan.
Pour one-half cup yellow
cornmeal slowly into the hot
milk while stirring constantly.
Keep over heat until mixture is
both thick and smooth. Remove
from heat and add two
tablespoons butter, one
Plan For The Future
With Perdue
Perdue came to Northeastern North Carolina to grow, and they're doing just that. Construction is un
der way right now for a new feed mill in Cofield. The ground has now been broken for their new eight
million dollar processing plant to be located in Lewiston, N. C. The plant will be able to process 500,000
locally grown chickens a week. And when the new hatchery and regional offices are built, Perdue's
operating facilities in the R-C area will be as large or larger than many entire chicken companies.
What this means is hundreds of jobs for Northeastern North Carolina and millions of guaranteed
dollars for Perdue growers. As you can see, Perdue means business in North Carolina.
Perdue needs more growers to raise the chickens which will be processed in the new plant. So, if you
want to grow with the business that's growing bigger every day why not call Perdue and find out how
you can start earning
Minimum Guarantee Average Payment
For 6 Years For 6 Years
Over 825,000
& M mm. mm &am mm chickens now
*48,000 *57,000
(For 30 Flocks) (For 30 Flocks)
—————— i i——————
For More Details Call
332-5041
Henry Shackelford Tommy Lowe Ray Marlowe
398-3796 332-5201 398-4038
$
Ask Your Neighbor, Then
Talk With Perdue.
4 -Mil J
l”w
teaspoon salt and one-fourth
teaspoon baking powder. Mix in
thoroughly. Separate three
eggs. Beat whites until stiff and
yolks until thick and lemon
colored. Stir a little of the hot
cornmeal mixture into th yolks,
and then return all to the
saucepan, mixing well. Then
stir in three-fourths cup
shredded Cheddar cheese.
Slowly fold entire mixture
gently into egg whites. Turn into
souffle dish or casserole of
sufficient size to allow for
expansion. Bake at 325 degrees
about 45 minutes. Serve at once.
Serves four.
Bread Pudding
2 cups milk
1 tablespoon butter or
margarine
1 cup soft bread crumbs or
cubed stale bread
l /4 cup sugar
'fa teaspoon salt
1 egg or two egg yolks
'fa teaspoon vanilla
The bread crumbs should be
stale but not dry and hard.
Scald the milk and the butter;
soak the bread in the milk five
to 10 minutes; add sugar, salt
slightly beaten eggs, and
vanilla. Stir until sugar is
dissolved. Pour mixture into a
buttered baking dish; set dish in
a pan of hot water. Bake at 375
degrees for one hour or until
mixture tests done. Serve hot or
cold with whipped cream, or
fruit salad, if desired. Serves
four to six. (For Chocolate
Bread Pudding heat one square
of chocolate with the milk and
butter. When the chocolate is
melted, beat vigorously with a
rotary beater until well
blended. Increase the sugar to
one-half cup. One fourth
teaspoon cinnamon may be
added if desired.)
Potatoes Cordon Bleu
4 baking potatoes
2 tablespoons butter or
margarine
2 tablespoons flour
2 cups milk
\i cup shredded Swiss cheese
1 cup diced cooked ham
2 teaspoons lemon juice
'fa teaspoon salt
Dash nutmeg
Dash black pepper
2 tablespoons chopped
parsley • •
Place potatoes in saucepan;
add salted water to cover. Bring
to a boil, reduce heat, cover and
simmer 20 minutes or until
potatoes are tender when
pierced with a fork. Drain and
cool. Peel and cut into one-inch
cubes. In medium saucepah
melt butter. Blend in flour, stir
milk. Cook over medium heat,
stirring constantly, until sauce
thickens and comes to a boil.
Remove from heat; stir in
cheese and remaining
ingredients. Gently stir in
potatoes. Turn into a greased
Page 5-B
casserole or baking dish. Bake
at 350 degrees 15 minutes or
until heated. If casserole is
prepared ahead and
refrigerated, bake for 30 to 45
minutes. Serves six.
Florentine Potato Puff
Instant mashed potatoes for
eight servings
V/t cups creamed cottage
cheese
4 eggs, separated
l pkg. do oz.) frozen chopped
spinach, thawed and drained
1 teaspoon salt
'fa teaspoon pepper
'fa teaspoon nutmeg
'fa cup freshly grated
Parmesan cheese
One-third cup Finely chopped
onion.
Prepare instant mashed
potatoes according to package
directions for eight servings,
reducing water by one cup. Beat
in cottage cheese, egg yolks,
spinach, salt, pepper, nutmeg,
Continued On Page 6