For And About Women
Onions Add Flavor
To Budget Dishes
I
BY YORK KIKER
Home Economist
N. C. Dept, of Agriculture
There are many strange
paradoxes in life. For years
the dairy industry has worked
diligently to produce milk
without off flavors, especially
onion. However, nobody needs
to be reminded of the onion’s
importance as a flavor
ingredient.
Though it seems con
tradictory, dairy products and
onions can be skillfully
combined in numerous ap
pealing ways such as in a
main dish vegetable, a bowl of
steaming creamy onion soup,
a casserole, or an onion and
cheese combination sandwich
to name only a few.
Meals planned with an idea
of economy need not be
tasteless. Less than two years
ago the onion shortage was
considered the greatest in 50
years. Today the reverse is
true and heavy supplies of
yellow onions have set a
record in the other direction.
Happily the price of onions has
come down and you can be
more lavish in serving them.
Just team milk and cheese
with onions and use in a main
dish as a meat alternate or for
part of the meat. Wise buyers
know that milk and cheese are
good sources of protein and
other important food
nutrients. Also unlike many
foods there is no waste of
bones, seeds or peelings.
It bears repeating that cost
per serving, waste, and food
value received are important
economy factors to consider in
meal planning.
Tempt the family with the
goodness of dairy foods
combined with flavorful
onions. The following
suggestions will give you
ideas.
ONION AND CHEESE
SOUP
1 cup chopped onions
2 tablespoons butter
2 tablsepoons flour
6 cups milk, scalded
Salt and pepper to taste
2 cups grated sharp Cheddar
cheese
Paprika and minced chives,
optional
Saute onions in butter until
soft. Add flour and mix; add
milk gradually, stirring all
the while, and heat to just
below boiling. Season and stir
in cheese.
Serve sprinkled with
paprika and chives if desired.
Makes 2 quarts.
FRENCH ONION QUICHE
1 cup sliced mild onions
2 tablespoons butter
Vi pound Swiss cheese, grated
pastry for l crust, 9-inch pie,
unbaked
3 eggs, beaten
1 cup milk
1 cup light cream or
evaporated milk
1 teaspoon salt
V« teaspoon pepper
Dash of ground nutmeg
3 crisp bacon stripe, crumbled
Saute onions in butter until
golden and soft. Put with
cheese in pastry-lined pie pan.
Combine rest of ingredients
and pour over cheese and
onions.
death-defying
Give Heart Fund rf )
American Heart Association I {
Bake in preheated moderate
oven (375 degrees F.) for 45
minutes, or until a knife blade,
when inserted, comes out
clean. Cool slightly. Makes 6
servings. (Cheddar cheese
can be substituted if desired,
but will have a different taste)
CHEESE ONION BROIL
Vi cup (Vi stick) butter
2 medium onions, thinly sliced
Vi teaspoon salt
6 slices white bread, toasted
butter, softened
6 tablespoons chili sauce
6 thick slices Cheddar cheese
In a small skillet melt
butter; saute onions; mix in
salt. Butter toasted bread;
place on broiler pan.
Spread each slice of toast
with 1 tablespoon chili sauce.
Divide onions over toast. Top
with slice of cheese. Broil until
cheese melts. Yield 6 ser
vings.
SCALLOPPED ONIONS
AND PEANUTS
1 pound onions
2 tablespoons butter
2 tablespoons flour
% teaspoon salt
teaspoon pepper or to taste
1 cup milk
1 cup chopped roasted peanuts
Vi cup buttered soft bread
crumbs
Cook onions in boiling,
salted water to cover until
soft; drain and cut into pieces.
Melt butter in saucepan;
blend flour and seasoning.
Gradually add milk; cook and
stir until thickened.
Place one-third of onions in
well greased 1-quart
casserole ; cover with half of
peanuts. Repeat layers, using
same amounts.
Add remaining onions; pour
white sauce over layers. In
sert spoon through layers in
several places. Sprinkle top
with buttered bread crumbs.
Bake at 375 degrees F. for 30
minutes or until crumbs are
golden brown. Yields 6 ser
Transylvania Doings
by Dorothy Osborne
Mrs. J. H. Cox has returned front trips to
Atlanta, Ga., and Charlotte. She attended the
Southern China, Gifts and Jewelry Show in
Atlanta, and the Carolinas-Virginia Gift Show in
Charlotte.
She was accompanied on both trips by Mrs.
Curtis Kelly of Greenville, S.C., formerly of
Brevard.
William F. Smith Jr. of Penrose was among
the 325 persons who completed degree
requirements during the first semester at the
University of North Carolina at Greensboro.
He completed requirements for the master of
science degree.
Two more schools have released Dean’s List
students for the fall semester.
Robert P. Blum onstein, a senior, has been
named to the Dean’s List at St. Andrews
Presbyterian College. He is the son of Mr. and
Mrs. Carl R. Blumenstein of Lake Toxaway.
At the University of North Carolina at Chapel
Hill, six local students were named to the Dean’s
List. They are George Byrd Abercrombie,
George Patrick Bohan III, John Fayden Bohan,
Joseph Faler Brotherton, Laura Jane Dzier
zynski and Sara Christine Lea.
Mr. and Mrs. Ray Simmons have returned
from 10 days of vacationing in Florida.
They visited Orlando, Disney World and
Cypress Gardens. They also played golf with
Dutch Harrison, well-known golf pro, and
his wife.
The Simmons also visited Mrs. Johnise Lee
Scapaffah, a college classmate of Mrs. Sim
mons, in Melbourne.
John S. Boggs, a junior liberal arts major at
Saint Vincenty College, Latrobe, Pa., has been
named to the Dean’s List for the fall semester.
John is the son of Mr. and Mrs. William G.
Boggs of Hawthorne Drive.
‘Mass Media*
Is Topic For
AAW Meeting
The film, “Mass Media:
Their Role in Democracy,”
will be shown at the Feb. 11
meeting of the Brevard
Branch, American
Association of University
Women.
The 8 p.m. meeting will be
held in the faculty lounge of
Brevard College.
The film, produced by the
New York Times, deals with
the changing responsibility
and role of mass media,
specifically newspapers and
their role in contemporary
society.
It also deals with electronic
journalism and the com
munications explosion. A part
of the program is a discussion
between Clifton Daniel of the
New York Times executive
staff and student newspaper
editors.
Other program topics
scheduled by the local branch
include “Women — Searching
for Self,” led by Mrs. Eugene
Baker; “Media: Issues in
Communication,” led by Mrs.
W. F. Marquet; “Dynamic
Learning: Releasing Human
Potential,” led by Mrs.
Richard Keirstead; and
“Global Interdependence:
Budgeting For Earth” led by
Mrs. Ray Rhodes.
Hostesses for the Feb.
meeting will be Mrs. J. B.
Hughey, chairman; Miss
Plentiful Fresh Winter Pears
Fresh Western winter pears are now in plentiful supply in the
markets. The three varieties, Anjou, Bose and Comice, all favorites
for fresh eating in salads and out-of-hand, take on special appeal
when baked into luscious desserts, pastries and meat accompani
ments.
For a tasty and different breakfast treat, try Sausage Stuffed
Pears. Juicy fresh pear halves are filled with a combination of
ground pork and diced pear, then glazed with a spicy maple
syrup mixture as they bake.
Regardless of color, fresh winter pears are ripe and ready to
eat when they yield to gentle pressure. Should you buy firm pears,
simply keep them at room temperature in a brown paper bag or
fruit bowl, and they will quickly mature to juicy perfection.
Sausage Stuffed Pears
3 ripe winter pears V) cup water
1 pound ground pork sausage 1 tablespoon butter
Vs cup maple-flavored syrup Vfc teaspoon cloves
Halve and core pears. Scoop out pulp, leaving a %-inch shell.
Finely dice pulp and combine with ground sausage. Fill pears
with sausage mixture and place in baking dish. Combine syrup,
water, butter and cloves. Bring to boil. Pour over pears. Bake at
375 degrees 45 minutes, basting occasionally with syrup from
bottom of baking dish. Makes 6 servings.
Josephine S. Palmer, Miss
Theodora B. Reeve; Mrs. H.
Roberts and Mrs. C. R.
Purser.
DIET TRICK
Serve smaller portions of
food on smaller plates.
w LI E BF&ADH3LCH
DELIGHTFUL. GERMAN RHINE VllNE
FARMERS'CHEESE
PUMn t SPlCJED
^JL lb
CHEESE
MEDGE £ KEG
COUNTRY STORE
CORNER US 04 AND MCLEAN W>.
wnen you mint
prescriptions, think
VARNER’S, adv
of
Music Lovers
Hear Program
On Ravel
Members of the Brevard
Music Lover’s Club heard a
program on the composer!
Ravel at their Jan. 27 meeting*,
Professor Peter Pacienda\
gave a history of Ravel's life1
and discussed his style of
work. Mary Ann Psychas of
Asheville, guest soloist, sang
three numbers from “Five
Greek Tunes” by Ravel. Theya
were “Song of the Bride, ”6
“What Dandy Can Company
With Me?” and “Song of tbe;s j
Girls Gathering Pistachios.”
Professor Paciencia pert
formed the first and seconder
movements of Ravel’gv
“Sonantine” for piano.
Mrs. Paul Crowl was
hostess for the meeting, with a
Mrs. Robert Davis as corlq
hostess. ,3
The February meeting will’s
be at the home of Mrs. Harrjns I
Mooney. Mrs. Davis will givspa
the program on the American^
composer, Charles Ives. !3
SERVE BARLEY
M
For a dinnertime change ot
pace, serve barley instead ok
rice. Prepare quick or regular!
barley according to package '
directions and serve with £
favorite topping such all !
meatballs in tomato sauce or
creamed chicken.
■;>1
Ining
lleg«
For a dinner and avaning that it distinc
tivaly dilfarant, ralax and dina in a char
ming atmosphara overlooking beautiful
Etowah Vallay Galt caursa. Featuring
prime steaks and seafoods.
Tost your own salad from 17 ingrodionts.
Champagne with your meal. complimontsof tho club.
Thursday is Family Night featuring a
spaghetti- dinner with a delicious
homemade meat saued.'
By Popular Demand Now Open
Every Evening Except
SUNDAY
6:00-11 :C0p.m.
-ON U.S. 64 AT ETOWAH, N.C., BETWEEN ]
^ HENDERSONVILLE & BREVARD ^
Phone 704-891-7022 or 693-9154
VITAMIN C
500 mg. 100’s
250 mg. 100’s
2 for $2.39
SUPER B-Complex
With Iron Ilottlo of 100 f"
216
19
Plain. 100’s
2 for $5.98
h
11
Ya
VITAMIN E
l_MHsS_
pi 9.96 VALUE*
$9981
'Ptccf
b.t\ 11'i i
capsules
(/ ion fra
save
SQ98
^1
I
Circus Mutes
Chewable Vitamins
Flavored, 100's
212
98
> With Iron - 100’s
2 for $3.25
Choice of NBA PLAYERS Association !
?rv«Uij
AYTINAL
Vitamins & Minerals
Family formula.
Bottles of 100.
29
PMMMt
Orange Flavor Chewable
VITAMIN C
TABLETS 250 mg.
Bottles of 100
SUPER Geriatric
High potency fonnula to
aid the “oyer 40” needs.
Bottles of 100
There’s not much time left. February 28’s the last day we’ll
be able to give you a free four-piece place setting of Sum
mertime. It’s the beautiful English Ironstone dinnerware
with the yellow daisy pattern. So before time runs out,
stop by your nearest Northwestern Bank office and save
$25 or more. We’ll give you your first four-piece place
setting of Summertime free! We’ll also give you the highest
legal interest rates on your savings. And that’s one offer
that never expires at Northwestern!