Newspapers / The Waynesville Mountaineer (Waynesville, … / July 14, 1955, edition 1 / Page 9
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kty 4-H Club Member s Colorado Irrigation it's note?The folio win* Ljr Bernard Ferguson of bi Creek 4-H Club warn during his sUy In Weld | Colo., last week. pRNARD FERGUSON |on systems vary widely int parts of the country. >rado they irrigate by tak ctor with plows and then trough the rows of sugar hi, or beans, making a en they have tubes which || in a larger ditch. Water I of these small tubes in [tch along between the hgar beets or other crops. | the most interesting | have seen is the "70 rhis ranch is one of the [ Weld County and con Ind 20,000 acres of land. 140 registered Aberdeen Bis, 50 registered cows, |d 810 other cattle, 50 Itractors, five trucks and kh is something that any Kerestted in farming Hr seeing. If you are in ? a job, just come to the ?has been free for us to ? farm and do what our lbs to do. One thing that b doing is helping to ir fcn you are staying on a pave nothing else sche I ought to help with the that Weld County, Colo., a place as any that we i made an exchange trip ople are as nice and co is we could find in any f world. o not have at least two Plans Made For Completing Work at Ninevah Church By MRS. AZE GRIFFIN Community Reporter Flans have been made for the completion of leveling and seed ing the yard and placing gravel on the driveway at the Ninevah Church. The WMU met at the home of Mis Rufiu Leming, with Mrs. Bill Hollinsworth in charge of devo tions. The next meeting will be held *at the home of Mrs. Harold Troutman July 19. Mr. and Mrs. Douglas Bowcn and daughter of Newport News, Va., spent a week with relatives. Mrs. Lois Ferguson, Miss Bar bare Ferguson, Miss Patsy Kelly, and Gerald Kelly, spent last week in Newport News, Va. Mr. and Mrs. Wayne Kelly of Newport News visited relatives here over the weekend. Mrs. Kelly is spending two weeks vacation with relatives. Mr. and Mrs. Britain Smith, Mr. and Mrs. Gene Ledford, Mr. and Mrs. Rufus Leming spent Sunday in Andrews. Mr. and Mrs. Roy Davis and family spent a week's vacation last week at Carolina Beach. tractors here, you are out of the farming business in Colorado. This is a wonderful place to be. Dish To Please A King's Favorite | PAELLA ? King's favorite for your favorite company. By CECILY BROWNSTONE Associated Press Food Editor COOK A SPANISH PAELLA! That's what our family and friends encourage us to do. For it we put chicken, rice, shrimp and clams together and we throw in a can of chick peas?maybe you call them garbanzos. Cooked green peas go along, too. Everyone beams with satisfaction after dining on this delightful and hearty combination of flavors. Of course seasonings are also added. Green peppers, onions garlic, saffron, pure monosodium glutamate. Our first acquaintance with monosodium glutamate ? a vegetable protein derivative?was during the war when some Nisei from San Francisco, then living in New York, taught us how to use it in Japanese dishes. Since then we've noticed how often it appears in canned foods; it is plentifully present, for instance, in our fav orite brand of ready-prepared clear chicken soup. Our paella is definitely for com pany because it takes a certain amount of doing. You have to cook the shrimp, chicken, rice and veg etables separately, then put them together in one very large or two medium-sized casseroles. The dish was originally concocted, we have read, for a King's Favorite?the word paella reported to be a con traction of para ella, meaning "for her." As a first course for a paella supper, we might serve iced melon and wedges of lemon. After the main dish we like a crisp salad of romaine and cucumbers dressed with olive oil, wine vinegar, pre pared mustard, salt and freshly ground pepper; and we add tar ragon, too, if that enticing herb is available. For dessert, caramel custard is tradtional and good. , Thoueh recently, after paella, we ' served a fresh blueberry upside down cake that our eaters thought was just rieht. COMPANY PAELLA Ingredients: 1 frying chicken (about 2 1/2 pounds read-to-cook weight) 1/4 cup flour, 1 teaspoon salt. 1/8 teaspoon pepper, 2 table- ] spoons olive oil, 2 tablespoons peanut oil, water. 4 medtumsided (3/4 pound) onions (finely chop ped), 2 green peppers (finely chop ped), 2 cloves garlic (crushed), 3 tablespoons butter or margarine, j1 cup converted-type rice, 1/4 tea ; spoon coardsely crushed Spanish ' thread saffron, 1 1/4 cups clear rich homemade chicken stock, 1 | teaspoon pure monosodinm gluta mate, 1 can (1 pound) chick peas, one 10-ounce package frozen green peas (cooked and drained), 1 pound shrimp (cooked and shelled and deveined), 12 cherrystone clams. Method: Have chicken cut so there are 2 pieces of breast. 2 wings, 2 legs, 2 second joints, 2 bony back pieces; wash and drain but do not dry. Mix flour with salt and pepper; rub into chicken pieces. Heat the olive oil and peanut oil in a 12-inch - skillet; brown chicken pieces thoroughly; add 1/4 cup water; cover and cook quickly, turning as necessary, until tender?about 20 minutes. Re move chicken. To drippings in pan add chopped onion, green pepper and crushed garlic; cook over low heat until wilted, stirring at first with wooden spoon to get up browned particles; pan may be covered if desired. (If there is not at least 2 tablespoons of drippings left in the skillet in which to cook onions and green pepper, add enough oil to make that amount.) In a 1-quart saucepan, melt but ter; add unwashed rice and saffron; stir over low heat a few minutes. Add enough water to homemade chicken stock to make 2 1/4 cups; stir in monosodium glutamate; add fo rice. Bring to boil; cook, cover ed, over low heat until rice is tender and liquid absorbed. Stir rice, chick peas and cooked green oeas into onion mixture in skillet. Layer with chicken, shrimp and clams in a shallow casserole (about t quarts) or two shallow casseroles (each about 2 quarts). Reserve a few clams for top. Bake in mod erate (350 degrees) oven about IS minutes?just until clams open. To not over-bake or clams will be 'ough; if some of the clams do not open, pry them free with a heavy knife. Serve at once. Mali.s 6 o u servings. Special Directions: Before using clams, soak them in ice-cold- salt ed water 1 hour; scrub shells with 'tiff brush; rinse under cold run ning water; refrigerate until used. Cook peas according to package direction; liquid drained from peas may be substituted for part of water added to chicken stock. One 10 1/2 ounce can of clear chicken broth may be subsfltuted for the 11/4 cups homemade chick en stocked called for; if this is done and there is fat on canned broth, remove it before using. To >cook shrimp, cover with 2 cups water and 1/4 teaspoon salt; cook over high heat until almost boil ing; simmer 3 to 5 minutes; drain, shell and devein. far a/up tr? bhmi* < WANTAD? j You Make Shopping A Real Pleasure J Uj| when you shop at 1 ? 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The Waynesville Mountaineer (Waynesville, N.C.)
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July 14, 1955, edition 1
9
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