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i. TACZ ZTX (SeccnJ Section! TITE TTAYNESVILLE JIOUNTAIN Luncheon Party On St. Patrick's Day By CECILY BROWNSTONE Associate Press Food Editor It's easy to let a luncheon menu for guests wear a touch of green for St. Patricks Day. Start off, ap propriately enough, with a creamy potato soup garnished with minced parsley. Go on to the salad we pic ture here chicken in a ring of del icate green avocado, circled with watercress, and topped off with a good luck shamrock of green pep per. . .!'' Serve an attractive assortment of crackers with both the soup and the salad- wheat toast waf ers, crisp square salted crackers, and round scalloped mouthfuls. For dessert you might perk sham rock cookies atop servings of pis tachio ice cream. All for the cele bration of the day and all good eating. Here's the salad recipe: SHAMROCK SALAD Ingredients: 3 cups diced cooked ciiicken, 114 cups diced celery, 4 cup mayonnaise . or creamy-type salad dressing, 3 tablespoons light cream, 2 tablespoons lemon juice, salt and freshly-ground pepper, dash of nutmeg. 1 medium-sized avocado, 1 green pepper, water cress.. Method: Place chicken and cel ery in a bowl. Mix mayonnaise or salad dressing, light cream and lemon juice; add to chicken. Add salt and pepper to taste and nut meg; mix well. Remove seed from avocadoj peel and cut Into V4-inch slices. Make a border of water cress around the salad plates. Ar- For the Wcarln of the Green Shamrock Salad range 2 slices of avocado In a circle oh each plate. Fill center of circle with chicken salad. Cut green pep per into four shamrock shapes with a paring knife; garnish top of each salad with a shamrock. Makes 4 servings. And how about some Irish tea to end the meal? For the best re sults in making Irish tea have the water boiling, and I mean boiling. Rinse the teapot with some of the boiling water before you put the tea ih. One teaspoon for each cup, and one for the pot, unless you like It stronger; I do, and often use three teaspoons for two cups. Al low the tea to steep at least five minutes, maybe six. During this steeping 1 sometimes take the cov er off the kettle and perch the tea pot over the steaming water so the tea will be steaming hot. lllilflllll ftai low P,lC ssc Cooking Lenten Meals For Two By CECILY BROWNSTONE Associated Press Food Editor It's easy to shop for and to prepare fish for two during Lent, and so even if this is your first or second year of housekeeping you can plan well these next weeks. Boiled scallops are simple to cook and delicious. Follow the menu that has become so popular in ;New York seafood restaurants I . i . r ' 1 . I . i in ine pasi iew years ana wun me scallops serve huge baked potatoes criss-crossed and blessed with gen erous wads of butter. And perk sprigs of parsley atop the potatoes. I was Interested to notice recently that .one seafood restaurant had not only salt and pepper on the table but a shaker of paprika and one of celery salt as well. Both these spices add savour, to fish and the potatoes. Hot cru'y rolls are perfect with this meal and if you feel ambitious run up a lemon chiffon pie for dessert. Here's how to fix the scallops. SCALLOPS I OR TWO Arange one-half pound bay scallops In two well buttered scallop shells. (If large sea scal lops are Jsed cut each one into smaller pieces.) Squeeze the juice of half a lemon over the scallops, sprinkle with salt and freshly- ground pepper, and dot with but ter. Place in the broiling compart ment about two Inches from the flame and broil 5 to 8 minutes. Do not overcook. Scallops can be broiled in the broiling pan if scal lop shells are not available. Serve with lemon wedges, cucumber slices, and tarter sauce if desired. Note: Frozen scallops are available for those who cannot buy fresh scallop. And now a New England firm Is canning scallops in No., 1 flat3and No, 1 talis as well as In seven-ounce cans. Just in tin to give the new housekeeper help with cooking in general is a revised edition of the JUST FOR TWO COOKBOOK, by Lily Haxworth Wallace, (Barrows, New York. $2.50.) Mrs. Wallace has Included lots of cookery in formation along with her recipes, and there's a chapter on merket Ing tips and one on measurements and methods. The recipes include all the main categories, from breads to salads, and for the most part jthelr yield for two is reasonable one, not too small to be Impractical, but not so large that It will take you and your husband forever to eat up the dish. It's too bad that more specific pan sizes aren't given with the cake and bread recipes, but since home makers tend to use the pans they have on hand anyway maybe' this won't throw you. Si new managers were signed for the 1950 season of the eight club Pioneer baseball league in Idaho, Utah and Montana. Larry Olsonoski, New York Bull dog guard, and former Minnesota ace, has seven sisters and three brothers. r BAKE-RITE --..V I I Shortening (I 3 LB. CAN PILLSBURY'S WHITE CAKE CHOCOLATE CAKE MIX 35cPkg.Only25c, If" KRAFT U V DINNER H WHITE HOUSE COFFEE Lb. (57c BLUE BIRD ORANGE JUICE 46-oz. Can PDBE:.t&BD 4 lbs. 57c AIRLINE BLUEBERRY PIE FILLING WHITE HOUSE APPLE SAUCE 2 Cans 25! FRESH COUNTRY EGGS :Dozr35S) JEWEL SHORTENING 4 lb. Carton GIANT BOX 49' SARDINES 2Can25i. FRANCO AMERICAN SPAGHETTI OCansJQc mm ; mi tr GOLD MEDAL MACARONI 2 Pkgs' 23c . SWEET HEART TOILET; SOAP 4 Bars 23' CLOROX 12 GALLON 29( SNOW CHIEF FLOUR 25 lbs. $1.93 FANCY RIPE ' TOMATOES 2 lbs' 35c LARGE FIRM LETTUCE 2 Hds, J Qc FANCY GRAPEFRUIT 4 for 27c STARRS DELICIOUS APPLES . , g lbs. 39c U. S. NO. 1 IRISH POTATOES J 0 lbs. 35c MEATS RATHS BLACK HAWK SLAB-BACON . . lb. 39( LIVER MUSH Lb. Pkg. WESTERN BONELESS CHUCK ROAST lb. ggc BONELESS STEWING BEEF . .... lb. S9( TENDER MINUTE STEAKS, lb. g5 BEECHNUT BABY FOOD 3 IARS 29c DAIRY FEED 16 PRINT BAG ; . 24 PRINT BAG . . $.10 $.60 r 1 r: alp" J( , - , SCALLOPS FOR TWO . V . Quick and easyLenten dish. 20 Minutes to Ma ke Lam b Stew By ALICE DENHOFF WHAT'S cooking at our house tonight? Well, for one thing, it's a tasty dish, lamb stew with water cress dumplings. And what with the lamb chopped and the vege tables finely diced, cooking time la cut to mere minutes, To prepare 4 servings, combine one lb. chopped lamb, c- finely diced onion, 2 tsp. salt, Vi tsp. pepper and tsp. Worcestershire sauce. Shape mixture into 12 small balls. Melt 3 tbsp. fat in saucepan. Stir In tsp. kitchen bouquet type seasoning. Add meat balls; cook over moderate heat until lightly browned, shaking pan . frequently to brown meat balls on all sides. Add 2 e. water; . bring to boll. Add 2 c." each diced raw carrots and diced white tur nips. Sprinkle with tsp. salt. Cut V2 bunch water cress stems Into 118 Inch lengths, and cook with vegetables If desired. Cook vege tables until barely tender about 10 mm. ; " ; Meanwhile finely cut leaves of ; V2 bunch water cress and blend Into 1 Va e. biscuit mix. Eeat one egg and 'i c. milk together until smooth, then stir into biscuit mix to make dough moist! Drop dumplings by spoonful over top of stew. Let cook, uncovered, for 19 nun., then wm tightly w continue cooking until dumplings , are done, about 10 mln. longer. Serve immediately In shallow soup plates. -. Cora Pudding Baked Corn Pudding Is a hearty, satisfying affair, perfect for this time of year. To serve from 4 to 8 persons melt tbsp. fat over mod erate heat. Add 2 tbsp. finely minced onion. Cook for about on minute. Combine with on e. diced, cooked meat or poultry. Meanwhile place 3 eggs, 2 tbsp. flour and 2 Vi c. rich milk or light cream In bowl;, beating with ro tary beater until smooth. Add a ' 12-oz. can whole kernel corn. 3-oz. can chopped broiled mvnh rooms, la tsp, salt, tsp. pepper, dash of nutmeg and , 3 tbsp. ' minced parsley. Stir to mix well, then add meat. Pour Into one quart baking dish. Bake in slow oven (325 F.) until sharp knife inserted In center, comes out 7 clean, about one hour. Should b served immediately. J YOU FORGOT THeMM7 MWK.UMJg. J... L ' 1-1 I- "11 Jil " g Vili L A U 'La llu ill V I Uil WAVERLY FAMOUS 0 RANGES Lb. Mesh Bag 39' 4 FOR QUALITY-TENDER SHOULDER ran PORK STEAKS PORK STEW U. S. Good Beef GHUCK ROAST v LIBBY'S CANNED MEATS Corned 18 oz. can CORNED BEEF 33c Vienna 4 oz. cans SAUSAGE 2 for 35c Pbtted 's size can MEAT I1!' . . 8c size can Deviled Ham . 18c size can Lunch Tongue 31c Old Black Joe 2 No. 2 cans Blackeyed Peas 25c Superfine Corn No. 303 can Okra-Tomaloes 19c Del Malz Mexi-Corn 12 oz. can . 17c Van Camps 2 No. 2 cans Pork-Beans . 31c Red Sour . Na 2 can Pie Cherries . 25c Oebhardt No. 300 can Chili with Beans 33c Swift's 12 oz. can Prem T? ; 39c ' - - - Kitchen Charm 125 ft. roll Waxed Paper . 19c Fresh Ground BEEF PirJEIlTO niicccc iivi UIILLOb IU. IN OUR SALAD DEPARTMENT Swift , fir CHOPPED HAM i Libby's PINEAPPLE JUICE Campbells ' " " ' " . " ' TOMATO JUICE Hard Wheat Kansas r. GOLD FLOUR Dixie-Home SALAD DRESSING National ;V. ',:'rw.- OCEAN SPRAY Cranberry SAUCE mm. Sarv with Chicken DIAL" SOAP one price bar , with 1 bar at regular price 2 bars 37c Armours Woodbury Jerglns LUX SOAP 2 bath size O 4 g bars CI SWAN SOAP , f '- - g large bars SWAN SOAP g reg. bars 21 6 SILVER DUST 26' large Thursday Afternoon A record list 0f v, for eomnotiti,,- , c rv..UUa ,n j Michigan State if a MOO 0 A fir J? JusI 40 h'J from Tree lo EXTRA LARGE 2?c LARGE lie W 17 49 it lb;' iiiioz, 4 pan 46.06' can j .47 oz.' L can 25 lb.1 baa i rjuarl fjar j 12 oz, can , PERK f Marge' 1 SOAP)! . it 3 bata ,: i u, Size , Woodbury SOAP? n 1 filzt I A1 1 size AMMONIA qua-jt , a hnt.tlie . - 7 ilV iitnn ii ha rinLL ( Jin IMit 1
The Waynesville Mountaineer (Waynesville, N.C.)
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March 9, 1950, edition 1
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