From The Chowan Herald Kitchen
By Mildred Hoskins
“It’s simple and easy to
prepare for a delicious
Harm weather supper or
BTfhcheon,” the first line of a
release in our files said, so
we looked further.
This one came from the
Canned Salmon Institute.
We had almost forgotten
how delicious canned
salmon can be. How long has
it been since you tossed up a
batchofold-fashionedsalmon
salad with hard-cooked
eggs, sweet pickle relish,
lemon juice and homemade
mayonnaise? Maybe the
high cost of a can of salmon
has been partially
responsible. But, a can of
salmon can go a long way,
and what isn’t expensive
these days!
This salad should be a
delight for the working
woman, for it can be put
together in just minutes
after work. Little
preliminary preparation is
needed, for the potatoes and
eggs can be boiled while
£you’re having your morning
and the marinaae
can be made ahead and kept
in the refrigerator, for use
not only on this salad, but
others as well. You can
almost do this one right off
the pantry shelf.
Salmon Salad Nicoise
1 can (7% oz.) salmon
For Sale By Owner
House and yard in good condition.
Conveniently located in town.
Three bedrooms, 1 bath, large den,
kitchen and dining area. Outside
storage room and fenced-in back
yard.
Call: 482-8793 after 6 P. M.
TyCer
downtown kSedenton b
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polyester coots -hot you o Reeling
elegance for an affordable
A. Single-breasted alabaster Welt
half-sizes.
B. Single breasted wth scarf in ootmeoi arm grev 100% "/_-c;j- |, ;- ( j,J^v'^".-s,''icV , r jl' ,^"^t!!f..‘sssV'*t"'.'i|i?S' ?,'
polyester plush Front ona bock yoke detail button tat I l , *^‘ , J !^l V^H*.f^F^^i?V^' , *^ , '’"^S*h‘ f *
tlee-es and club collar Half-sizes In ootmeoi ond g-ev <. '■'‘^jr^'Ji*if'lm**' ~ *tpj^."«
C. Double breasteo m 100% polyester heather plush
It s detailed with shoulder epauiers flange back wel> }'j?T ■ > ‘ 4 ',o" r* sj ■_ 4 *'{jk/S’Vj/j\ * "'V “ie'« >
pockets notch collar and button tab sieeves Half s zes *J\ ','jSrJ" ‘ * '"i ,*'s*._■ Vjf*''’. A
in ootmeoi and blue
Shop Monday Through Thursday 930 fl -, \J- «,»% ' :,;. -sk-':*‘~‘i'* ■'■* v)**; J v V
a. m., ’til 5:30 p, m„ Friday 9.30 a. m,
’til 9 p m., Saturday 9:30 am., ’til iB/*'v'V> ; - v ;y. s -- .-A **K f,:< '"^
6p.m. Phone 482-322 LJj **' JT ' ''„>- '*>* ■ * ’ * -\‘
4 new potatoes, peeled and
cooked
1 can (16 oz.) whole green
beans, drained
2 tomatoes, sliced
4 hard-cooked eggs
One-third cup chopped
ripe olives
Marinade
Drain and flake salmon.
Slice potatoes. Drizzle one
half cup marinade over
potatoes and drained beans.
Let stand 30 minutes. Layer
potatoes, tomatoes and
beans in salad bowl.
Arrange salmon, eggs and
olives around top of bowl;
drizzle with remaining
dressing. Serves 4.
Marinade
Two-thirds cup oil
One-third cup red wine
vinegar
1 dove garlic, crushed
1 tablespoon prepared
mustard
1 tablespoon chopped
parsley
1 teaspoon salt
V* teaspoon pepper
Combine all ingredients.
Mix well and chill.
Our half-dozen tomato
plants are still furnishing
us an adequate supply. It
has been an excellent
tomato crop year. It’s
possible to serve fresh
tomatoes in dozens and
hundreds of ways, raw or
cooked. They can be stuffed
and baked, as an elegant
Souffle Stuffed Tomato or,
filled with ground beef
before baking. While
tomatoes are plentiful try
Souffle Stuffed Tomato, as
attractive as it is delicious.
Souffle Stuffed Tomato
6 small to medium-sized
fresh tomatoes.
% teaspoon salt, divided
Vfe teaspoon ground black
pepper, divided
lVfe tablespoons butter or
margarine
y« cup finely chopped
onion
1 dove garlic minced
lVfc tablespoons flour
Vz cup milk
2 eggs, separated
2 tablespoons finely
chopped parsley
Grated Parmesan cheese
Cut a thin slice from the
stem aid of each tomato;
scoopoutpulp (save for other
use); pat (ky with paper
towds. Sprinkle with one
fourth teaspoon of the salt
and half the black pepper;
set aside. In a medium
saucepan melt butter. Add
onion and garlic; saute for 3
minutes. Stir in flour; cook
and stir one minute. Stir in
milk; cook and stir until
mixture boils and thickens.
Remove from heat; stir in
egg yolks, parsley and
remaining salt and pepper;
mix well. (May be prepared
to this point and
refrigerated. Twenty to 30
Delegates Selected
Two hundred official
delegates and 100 alternates
for the October Governor’s
Conference on Libraries
and Information Services
have been selected and
notified, according to H.
William O’Shea, chairman
of the delegate selection
subcommittee of the con
ference advisory com
mittee.
The conference will be
held Oct. 19-21 in Raleigh’s
Civic Center.
Delegates from the
Pettigrew Regional
Library will be Katherine
C. Biggers of Perquimans
County; Margaret A. Grif
fin of Tyrrell County with
Debbie Huth as an alter
nate; and Daisy Lee
minutes before serving
complete the recipe). Beat
egg Whites until stiff, but not
dry; fold into yolk mixture. >
Place tomatoes in a shallow
baking pan. Spoon souffle
mixture into tomato shells.
Sprinkle with Parmesan
cheese. Bake in a preheated
375 degree oven until puffed
and golden, about 20
minutes. Will hold for up to
20 minutes, if necessary
before serving. Makes six
salt. Place tomatoes in a
shallow baking pan. FID
with beef mixture; top with
cheese strips in criss-cross
fashion. Bake at 350 degrees
until hot and cheese is
mdted, 12 to 15 minutes.
Makes six servings.
Beef Stuffed Tomatoes
6 large tomatoes
1 tablespoon salad oil
One-third qup chopped
onion
V* cup chopped green
pepper
1 lb. ground lean beef
2 teaspoons chili powder
1% teaspoons salt
2 slices American cheese,
cut into 21 strips.
Cut a thin slice from stem
end of each tomato and
scoop out pulp. Invert shells
to drain. In medium skillet
heat oil. Add onion and green
pepper; cook until onion is
golden, about 2 minutes.
Add ground beef and brown
about 5 minutes; spoon off
fat. Stir in chili powder and
Williams of Washington
County.
The delegates, chosen
from more than 1,500
nominations from citizens
all over North Carolina,
have been carefully
balanced at all levels, in
cluding racial, geographic,
socioeconomic, occupation
and handicapped, to assure
that the library needs of
every group can be con
sidered, O’Shea said.
Guidelines state that at least
two-thirds of the delegates
must be lay people, not
connected with libaries,
with the remaining one-third
library connected. All North
Carolinians are welcome as
observers, O’Shea added,
but registration is
necessary.
THE CHOWAN HERALD
SECTION C
I ■HKfSEur -W— ’Y* -J
MJPPER SALAD Salmon Salad Nicoise is tasty and easy to prepare for warm evening
dining. It comes ail in one bowl. Serve with crunchy French rolls and a glass of chilled white
wine.
Cookies baked with solid shortening tend to be crunchier
than those made with liquid or melted shortening.
BINGO I
EACH THURSDAY - 8 P. M.
AT ST. ANN’S CATHOLIC
CHURCH
Two Jackpots
ENJOY BINGO IN AIR CONDITIONED
COMFORT
(flßef/c TyCer
downtown kS edenton
‘Tm having a fit"
jjr
from Levi‘S Womenswear \ \
have my kind of fit. Not tight. jV \
Never uncomfortable. Just \
soft, smooth and vp V “Maybe you can relax ,n
flattering-almost like they Jkl skin tiahriean, I can't
«•» » M'" 2JSSS,
"The length is right, too.
for rolling up or leaving down,
And Straight Legs come
V I 1A * A lh *_ *w
■ls
▼ QUALITY NEVER GOES OUT OF STYLE.
i
Shop Monday Through Tliursday 8:30 A. M. Until 5:30 P. M. Friday 9:30
A. M. Until 9P. M. Saturday 9:30 A. M. Until 6P. M. Phone 482-3221
u
Edenton, North Carolina. Thursday, August 24, 1978
Join The Mcvel©
MICHEUN
WE’VE GOT A COMPLETE STOCK OF
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AMERICAN CARS, IMPORTS AND
| CAK^
y m Ask about Albemarie Tire Service’s
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yVJ* life of the tire tread.
SECTION C
Iness Is Fatal
To Mrs. White
Mrs. Liday Spruill White,
Route 3, Edenton, died
Friday in Chowan Hospital
Hospital following an ex
tended illness. She was 42.
A housewife, Mrs. White
was a native of Washington
County, the daughter of
Mrs. Anna Allen Spruill and
the late Dewey A. Spruill.
In addition to her mother,
surviving is a daughter,
Tammy Jo White of
Creswell, and two brothers:
J. Spruill of Durham; and
Jimmie Spruill of Boca
Raton, Fla.
She was a member of
Galilee Mission Episcopal
Church at Creswell.
Funeral services were
held at 2 P.M. Sunday in
Williford-Barham Funeral
Home with Rev. William
Tyndall officiating. Burial
was in Beaver Hill
Cemetery.
Pallbearers were: Jack
Williams, John D. Spruill,
Gregory Spruill, Edward
Pritchett, Don Jernigan and
Wayne Jernigan.