lY MARCH 19, 1
THE WAYNESVTALE MOUNTAINEER
PAGE THREE (Second Section)
Lent Turns the Tables on Limas
The Modern Kitchen Is Both
Beautiful , A nd Efficient
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VI, I liver and!
cook over low heat for about 2
minutes on each side. 4 servings.
Mushroom Broth
Fried Fish Fillets
Tartar Sauce
Baked Sweet Potatoes
Canned Green Asparagus
Plum Cobbler
(Recipe for Starred Dish Follows)
There's a thrifty way to use the
canned green asparagus on this
menu for two meals. And that's
by making a cream soup for the
next meal out of the asparagus
liquid after the stalks have been
drained. Steal a few of the stalks
too, for the soup and see if it
isn't as delicious a dish as you
ever tasted.
Tartar Sauce
i2 cup mayonnaise
1 tablespoon minced onion
2 tablespoons chopped dill
pickle or sweet pickle relish
1 tablespoon chopped olives
1 tablespoon minced parsley
Combine all ingredients and
serve with fried fillets.
Baked Acorn Squash Filled with
Creamed Dried Beef
Snap Beans
Apple and Celery Salad on Lettuce
with French Dressing
Fluffy Chocolate Pudding
i Recipe for Starred Dish Follows)
Thv carbon arc light, which pro
vided the first high-intensity street
light in the United States, was
first installed in Cleveland in 1879
landing Values
Iuna Sliced or Halves
YELLOW CLING
PEACHES
Can mmtm
Lb
50
3
No. 2
Cans
29
25'
i"1 I'ni-k and Tomato Sauce
C r i6-0z
!b Sauce. 2 cl2 27c
t.
E STYLE . irb 18c
InrU'ln... "
IN . No. 2 - mm
' ' Can AM
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JCE 3.., 25'
Foes . . L, 29c
NS . . .
Lb.
10'
EFRUIT5, 25'
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CHILI GREEN LIMAS
By CECILY BROWNSTONE
Associated Press Food Editor
Quick-frozen green lima beans
are on the list of plentiful loods
this month and so it is a good time
to take advantage of tne flavor
and nutrients they oifer. One ol
the heartier, vegetables with line
food value, they are an excellent
addition to meatless Lenten meals.
There ate certain points to re
member in preparing quick-frozen
green limas.
The water in which the beans
arc to be cooked should be boil
ing when they are put into it and,
amount of water they may be cov
ered. The directions on the pack
age of lima beans will probably
suggest the maximum amount ol
water that may be cooked in. As
soon as they partly thaw in cook
ing it is a good idea to break them
apart gently with a fork to make
sure they cook evenly. Any wat
er remaining after cooking should
be served with the vegetable or
used in a soup or gravy since it
contains valuable nutrients.
As soon as the lima beans are
put in the saucepan the water
should be quickly brought to a roll
ing boil again, and the heat should
then be lowered so that the water
boils only gently for the rest of
the cooking period. The actual
time for cooking the beans should
be counted after the water returns
to the boil; they are usually ten
der in about 16 to 18 mins.
The beans may, of course, be
Cooked in a pressure saucepan; in
this case the cooking at about 15
pounds pressure usually takes from
about one-and-a-half to two-and-one'half
minutes.
The twelve - ounce package of
quick-frozen green limas meas
ures about two cups, the equiva
lent of two pounds of fresh green
lima beans in the shell.
The classic foods with which to
pair green lima beans are toma
toes, corn and chicken; onions
and green pepper are two of the
. . Tasty and nutritious.
best flavoring for tlfem. With
tomatoes and other seasonings tin y
make a delicious Creole dish,
combined with corn they re Suc
cotash, and with corn and chicken
they turn into wonderful, succu
lent Brunswick Stew.
Another good-tusting way to
use green limas is in Miups
either in a fish chowder or in a
vgetable soup with a tit am
sauce or tomato base. Try them
in salads, too. Paired with whole
grain corn (tanned or cooked
quick-frozcul and French dress
ing or mayonnaise they make a
hearty luncheon salad. They are
delicious, too, in a molded salad
of clear ur tomato aspic.
When you cook them plain
boiled the seasoning may vary, of
course. But the amounts of sea
sonings may be increased to suit
your family's taste. As it is, the
recipe makes a delicately flavored
dish. Be sure to serve the limas
with any pot liquor that remains
in sauce dishes, if you like.
Chili Green Limas
l'i cups boiling water
2 12-ounce packages quick
frozen green lima beans
2 tablespoons vitaminized mar
garine :i i teaspoon salt
1 h teaspoon pepper
'n teaspoon chili powder
2 tablespoons chopped green
pepper
2 tablespoons chopped onion
1'2 teaspoons sugar
6 or 8 tomato slices, if desired
6 or 8 tablespoons grated Par
mesan cheese, if desired
To the bulling water add lima
beans, vitaminized margarine,
salt, pepper, chili powder, green
pepper, onion and sugar. Bring to
a rolling boil quickly, lower heal
and boil gently until beans are
tender, about Hi to 18 mins. Turn
into a serving dish, and if desired
top with broiled tomato slices
and sprinkle with grated I'rame
san cheese. Serve immediately.
C to 8 servings.
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Choose your kitchen as you
".ould your wardrobe! Your kitch
en, as well as the other rooms of
your home should be designed not
only lor comfort and efficiency,
but should also be decorated for
the charm of personal living.
In selecting a wardrobe, you
usuaUy start with a few good basic
items and choose accessories for
variety and color. Kitchen plan
ning works on the same principle.
Ha .itally. your kitchen is a wark
I'oiim and should be planned to
simplify kitchen duties and shorten
kite hen hours.
An efficient kitchen is designed
around work centers. The refriger
ator or food storage center pro
vides storage space for fresh and
froen foods. Lighted cabinets
store staples and canned goods,
and also provide work surfaces.
The refrigerator center should be
adjacent to the outside door where
deliveries are made. The electric
sink or dishwashing inter provides
for automatic dishwashing and the
disposal of all food wastes. Cabi
nets provide storage for dishes.
The sink center should be located
between the other work centers.
The range or cooking center, pro
vides speed cooking, combined with
cleanliness and safety. Lighted
cabinets provide storage for uten
sils and work surfaces for food
preparation and the use of small
appliances. The range center
should be near the dining room
entrance to shorten serving distances.
Your work centers can be ar
ranged in any one of four basic
designs U-shaped, L-shaped, two
wall, or one-wall depending on
the size and shape of your room.
The U-shaped kitchen is an ideal
arrangement, offering good spacing
of work centers, plenty of work
surfaces, and room for extra stor
age cabinets or appliances. It is i
spacious room organized for step
saving, i See photograph No. 1.
The curved counter adjoining the
range makes a convenient extra
work surface and can double as a
snack and serving bar.
TIMES CHANGE
MADISON, Wis. (UP) Life at
the University of Wisconsin has
taken on a new aspect, the lost
and found department of the stu
dent community center reports.
Before the war, most items
turned in by the janitor were frat
ernity pins, rings and pens.
Today, items turned in are l.aby
bottles, toys, bags of groceries and
pressure cookers.
Haddock is an cxcellen choice of
fish for chowder and other lish
soups. It is also excellent for such
Scandinavian specialties as fish
pudding and fish balls.
HEADQUARTERS
FOR
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SEEDS
GARDEN TOOLS
RAKLS
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SPADE FORKS
PUSH PLOWS
LADIES' HOES
WATER HOSE
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WHEELBARROWS
ASGRO W-GILT EDGE
SEEDS
Farmers Federation
Say, "I Saw It In The Mountaineer.'
ITfS
at our
EVERY DAY
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We bring you the finest of fresh
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GOLDEN HEART
2 Large Stalks H c
CALIFORNIA IMPERIAL VALLEY ICEBERG
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CRISP, COOL FOR SALADS
Large Heads II ff e
RIO GRANDE
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2 Large Bunches 19c
JIM DANDY - 5 LB. BAG
GRITS 47c
Van Camp No. 300 Can 2 For
Pork & Beans 27c
ALL SOUTHERN POUND
OLEO 34c
Blue Label 5 Lb Can
Karo Syrup ... 59c
Evaporated 1 Lb. Cello Bag
PEACHES 25c
Royal, Assorted Flavors 3 For
PUDDINGS .25c
OUNCE
Niblefc cah
'corn ifcH l an
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WAVERLY FAMOUS
4 Lge- 17c I 6 Med. 1 9c
JUICY RED
RADISHES, 2 Large Bunches 19c
SWEET, CRISP, GREEN SPRING
ONIONS 2 BUNCHES ' 19c
A PERFECT TOUCH FOR YOUR SPRING MENU
NO. 1 CAN
TOMATOES. 10c
GEORGIA 4 OUNCES
PIMIENT0S.13C
Our Mothers 1 Lb. Box
cocoa ... i9c
KRISPY 1 POUND
CRACKERS . . 25c
NABISCO 1 POUND
ritz.:; ... -3ic
1 POUND
SNOWDRIFT. 43c
RED PIE NO. 2 CAN
CHERRIES - 25c
BANNER BRAND 24 OZ. CAN
SAUSAGE.. -42c
AGED DAISY 1 POUND
CHEESE 53c
ARGO LIMA NO. 303 CAN
BEANS 21c
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CUDAHY PURITAN i
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PORK STEAK I." ' "SI SLAbIb ACON
MEDIUM PINT FILLETS OF POUND FILLETS OF POUND I DRESSED POUND
OYSTERS ..69c WHITING .. 29c RED PERCH 39c SEA BASS 33c
Hunts Y, C. PEACHES 2 No. 1 Cans 47c
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