Newspaper Archive of
Sidney Herald
Sidney , Montana
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February 10, 1971     Sidney Herald
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February 10, 1971
 

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Be Saucy CALORIE CORNER With Sausage , ,r,, "Ek In Casserole smart and trim. You can be D saucy in making a meal by using cans of Vienna - style sausage with a white sauce and frozen County Clerk Alfred (Hel- is the cook of the been clerk and the past four and Prior to this clerk and re- Years. live at 422 Helen has lived area all her life. family attend She affairs and Sunday School Helen enjoys Mrs. Alfred Gierke. Jr. sewing, along with cooking and baking. Last September, the family went on an eight day trip to the Peace Gardens, Canada and the Glacier Park. En route home they stopped at Great Fails and visited relatives. Helen and Alfred have two children. Gary is in the Air Force and is at Turkey. He has been there for almost a year. Karen graduated from Sidney High School last June and i s now employed at Montgomery Ward in Sidney. Helen says that this is a really easy and different hot dish that she has taken to many picnics and carry-indinners and receiv- ed many compliments on. RANCHO BEANS 1 lb. ground beef browned in 2 tablespoons shortening Add the following: 1 pkg. onion soup mix !/2 cup water 1 cup catsup 2 table spoons prepared mustard 2 teaspoons vinegar 2 cans pork and beans Simmer for about 30 minutes and add 1 can kidney beans, a few minutes before serving. CANDLES h vegetables for a speedy, tasty casserole. These canned sausages are a convenience food, points out meat expert Reba Staggs of the National Livestock and Meat Board. VIENNA SAUSAGE CSSEROLE 2 cans (4 ounces each)Vienna - style sausage 1 tablespoon chopped onion 2 tablespoons butter or mar- garine 2 tablespoons flour /2 teaspoon salt 1, cups milk ] cup grated sharp Cheddar cheese 1 package (10 ounces)frozen broccoli, cooked 2 hard-cooked eggs, chopped '`/3 cup bread crumbs Cook onion in butter until tender. Stir in flour and salt. Add milk. Cook, stirring con- stantly, .until thickened. Stir in cheese. Cut broccoli in 1- inch pieces and place in bottom of a greased, 1'-/2 -quartcasser- die. Sprinkle l/ of the chopped eggs over broccoli. Cover with a layer of Vienna - style sau- sages and then the remaining chopped eggs. Pour cheese sauce over top. Sprinkle with break crumbs. Bake in a mod- erate oven (350 degrees)30 minutes. 4 servings. Prepare One Recipe: Get Four Kinds If Mom has a time keeping the cooky jar filled during va- cation days, she needs a recipe that gives a large batch of e OOkle s. Here' s a refrigerator type one that will yield thin, tender cook- ies numbering close to 150. What's more, it provides avar- iety. Divide the basic dough into four Parts, advisesRebaStaggs, home economistwith the Nation- al Livestock and*leat Board, and give eBch one a different flavor. Lemon, nut, coconut and chocolate cookies are produced. FOUR - WAY COOKIES 3 cups sifted flour 1 teaspoon baking soda 1/ teaspoons salt 1 cup lard 2 cups sugar 2 eggs 2 teaspoons vanilla 1/2 teaspoon lemon rind 1A cup chopped nuts l/2 cup shredded coconut 1 square, semi - sweet choco- late, melted Sift" flour, soda -and salt. Cream lard and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and dry ingredients, stirring to blend. Chili for 30 minutes. Divide dough into 4 equal portions. To first portion add lemon rind; to second por- tion add chopped nuts; to third portion add coconut; to fourth portion add chocolate. Shape each portion into a roll 10 to 12 inches long. Roll in waxed pa- per and chill several hours. Cut into 1/4 - inch slices and ar- range on baking sheet Bake in a moderate oven (375 degrees. 10 to 12 minutes or until light- ly browned Yield: 10 to 12 doz- C B VALENTINE'S DAY IS SUNDAY, FEB. 14TH A RED FOIL HEARTS ossorted chocolates, .51/2 OZ.$1.00 ........... 1 lb. $2.45 BRED FOIL HEARTS chocototes ond butter boris ......... 13, Ibs. $4.15 C ASSORTED CHOCOLATES ........ 1 lb. box $1.95 ....... 2 lb. box $3.85 Turner Drug in Sidney So Many Ways To Cook and Serve Them i ell. Candied Yams If you haven't made a New Year's resolution to be more adventuresome in planning men- us and preparing meals, then you'd better make one now. Too many culinary delights are missed when you insist on cooking a particular food in a particular season of the year. Take yams, for instance. Candied Louisiana yams are everybody's favorite in the fall. But they will also be welcome during the winter months, if served in a casserole or skillet dish, sauteed or even candied in a new way. Or how about a yam bake? The Louisiana yams available in January, February and March are particularly good bakers. They have been cured under just the right conditions to convert starch into sugar and they bake up soft and sweet and syrupy. To be sure they will all be done at the same time, select yams of uniform size. Wash and dry them; place them on a rack in the center of the oven and bake until soft. Then for a really delicious, but quick and easy vegetable accompaniment -- serve them with a seasoned butter. Louisiana Yams with Maple Nutmeg Butter are especially good with chicken but will com- pliment ham or pork as weI1. Baked, stuffed yams are an unusual and attractive company dinner side dish. CreamCheese and Chive Stuffed Yams are just one suggestion. LOUISIANA YAMS WITH MAPLE NUTMEG BUTTER (Makes 6 servings) 6 medium Louisiana yams /2 cup butter, softened 3 tablespoons maple-blended syrup I/4 teaspoon nutmeg Bake the yams in 400 degree oven for 15 minutes; reduce to 375 degree oven. Bake 45 min- utes longer or until tender. Meanwhile, blend butter, sy- rup and nutmeg. Serve with hot split yams. CREAM CHEE AND CHIVE STUFFED YAMS 4 medium Louisiana yams 4 packe (3 otmees) cream cheese, softened 2 tablespoons butter or margar- ine 3 tablespoons water 1 tablespoon fresh or freeze dried chives /2 teaspoon salt l/s teaspoon pepper Bake the yams in 400 de- gree oven for 15 minutes; re- duce the heat to 375 degrees and bake 45 minutes longer or until tender. Cut slice off top of each yam. Scoop out yams leaving l/tl nch sheUs; reserve the shells. M ash y am s; add remaining ingredients and beat until blended. Return to the shells and bake at 375 degrees for 10 to 15 minutes.Ifdesired, dot with additional butter. 00'ary Menu With A Pork Shoulder Roast solve sugar, and cook over low heat five to eight minutes or un- til slightly thickened. Place the roast, fat side up, on a rack in an open roasting pan. Donot add water. Do not cover. Roast in a slow oven (325 degrees F.) to 170 degrees F. Allow 40 to 45 minutes per pound for roasting. Brush crab apple glaze over roast 2 pr 3 times during the last 30 minutes of roasting time. Garnish roast with crab apples.  Wedding Invitations Napkins. Guest Books Attendants Gifts - Latest Styles - FRANDSEN'S Agate & Gift House i,i I A boned and rolled pork shoul- der, like a loin, is easy to pre- pare and is at its best when roasted to an internal temper- ature of 170 degrees F., ac- cording to Reba Staggs, home economist of the National Live- stock and Meat Board. A jar of crab apples does double duty in dressing up the roast. The spicy syrup com- bines with brown sugar for a delicious glaze, while the fruit makes a gay platter garnish for the tender pork. BOSTON SHOULDER ROLL AMERICANA 4 to 6 pound boneless Boston pork shoulder roll 1 jar (16 ounces) spiced crab apples One-thir cup brown sugar 1 tablespoon lemon juice Drain crab apples and com- bine liquid with brown sugar and lemon juice in a saucepan. Bring to boil, stirring to dis- ,PLI RE Sidney Paint & Glass Ill i12 East Main - I'hone: i82- 1803 II re Fav(,00 ires p t i!!iii Anyway you serve them Louisiana yams are a welcome ad(lition to your meal 'Tique' draperies, It 15 6 offl Special order sizes for every window. 399 LIKE -- IT! CHARGE IT! ..g...ow Z64 000x. Sill length, floor length, triples, wall-to-wall and more. Choose just the size you need . . do it now and save 15%. 'Tique' ready-made draperies are cotton rayon jacquard with thermal foam back. Penn- Prest to machine wash, tumble dry, never iron. 50x84" reg. 9.49 75xB3" reg. $16 75x84" reg. $18 NOW 806 NOW 136o .ow 153o Sale prices effective through Saturday. 129 ` Ladies' sheer stretch nylon panty hose with nude heel. tn fashion colors. Two rtioned sizes. Men's Plaids $1.99 Open Monday- Saturdry 8:30 to 5:00 p.m. Friday until 6 :