THE BATTALION
Page 5
Thursday, January 20, 1955
Family Favorites
Cheese spreads and party dips for potato chips, Fritos
and crackers are always tasty and welcome at any meal or
club get-to-gether. Here are. a few recipes for the next
meeting.
CREAM CHEESE LOG
3—3 ounce packages of cream Dash of Worcestershire sauce
cheese 1 cup chopped parsley or 1
14 cup finely chopped celery cup chopped pecans
% teaspoon grated onion
Beat the cream cheese until fluffy. Blend in the celery, onions
and Worcestershire sauce. Shape in log; roll in the chopped parsley
or pecans. Wrap in waxed paper. Chill.
Makes two dozen 14-inch slices.
CHEESE ROLL-UPS
8 thin slices American cheese 8 gherkins
1—214 ounce can deviled ham
Spread cheese (slices from the 2-pound loaf are just right) with
deviled ham. Place gherkin in center and roll. Wrap each roll-up
in waxed paper and chill.
TOASTED CHEESE SPREAD
1 shelled hard cooked egg
% pound American cheese
grated
14 teaspoon chopped canned
pimento
2 tablespoons minced onion
14 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
2 tablespoons vinegar
14 cup top milk
Dash cayenne pepper
Bread or crackers
Butter
Chop the egg. Add the salt, cheese, pimento and onion. Mean
while melt the butter in a double boiler. Add the sugar and flour, and
blend. Add the vinegar, milk and pepper while stirring and cool over
hot water until thickened. Combine with the cheese mixture.
Use as a spread for open or closed sandwiches and toast under the
broiler heat. Makes 8 full-sized sandwiches.
NIPPY CHEESE BALLS
2—5-ouhce glasses Blue-cheese 1—3-ounce package cream
2/3 cup chopped walnuts cheese
Blend Blue-cheese spread and cream cheese. Chill overnight.
Shape in balls about one inch in diameter. Roll in chopped nuts.
Makes two dozen balls.
NIPPY CHEESE SPREAD
4—3-ounce packages cream 1 tablespoon grated onion
cheese * 1 tablespoon Worcestershire
% pound Blue cheese sauce
Mash cream cheese with a fork. Add crumbled Blue cheese. Add
onion and Worcestershire sauce. Mix well. Pile lightly in dish.
Sprinkle with chopped parsley. Serve- with assorted cocktail crackers
and potato chips. Place several butter spreaders in the mixture so
that each guest may spread his own snack.
Recipe makes one to one and a half cups.
COTTAGE CHEESE SHRIMP DIP
*4 pound fresh-cooked shrimp 3 tablespoons chili sauce
or one 5-ounce can % teaspoon onion juice
1—8-ounce package creamy ■ % teaspoon Worcestershire
cottage cheese (big curd) 4 tablespoons milk
Finely chop shrimp and add to cottage cheese. Stir in chili sauce,
onion juice, lemon juice and Worcestershire sauce. Gradually beat in
Enough milk to give good dipping consistency. -
Serve with potato chips, crackers, celery or French fried shrimp.
HI, SCHOOL
By BETSY BURCHARD
A&M Consolidated High School
Correspondent
The “saucer’s” open for business.
The new high school auditorium,
affectionately known to students
as the “saucer,” was used for the
first time yesterday morning for
an assembly program.
W. W. (Bill) Caudill, school arch
itect, spoke to the student body on
the uses and potentialities of the
present school plant. Admitting
that the project was by no means
completed, he stressed student
pride in the school and spoke of
plans for the future.
Events already scheduled to take
place in the new auclitorium are
the junior and senior plays and a
student council talent show, the
dates to be announced later. It
will also house the regular Friday
assemblies.
—o—
In connection with the opening
of the auditorium, 11 high school
students, Superintendent L. S.
Richardson, and High School Prin
cipal J. J. Skrivanek were guests
of Caudill at his home Tuesday to
discuss projects for the new school.
Students were excused from last
period Classes in order to attend
this session.
Representatives from the four
classes were chosen on the basis
of leadership and organizational
ability in order to get the projects
under way. Clifton Bates, Stead
man Davis, Donald Patton, J. B.
Carrol, Jack McNeely, Claire Rog
ers, Maurice Olian, David McNeely
and Betsy Burehard attended the
meeting.
In celebration of the end of final
week, the seniors are having a
semi-formal dance in the assembly
room for students and parents,
w ith a theme of Pink Champagne,
and a nursery for the children, the
twelfth graders hope to make
enough money for their senior trip
in the spring. The dance will last
from 8 to midnight. Admission is
75 cents.
Consolidated can boast its per
centage attendance this week. Ev
eryone is participating, except a
few seniors, in the final examina
tion swing.
—o—
Two senior girls who have al
ready accumulated enough credits
will be graduated from Consoli
dated at mid-term. Barbara Cur
ry and Barbara Mullen will not be
among the senior group to begin
their final semester on January
23, since the two have already re
ceived diplomas.
Social Whirl
Thursday
The Aggie Wives Bridge club
will meet at 7:30 p.m. in the Me
morial Student Center.
—o—
The foods group of the A&M
Social club will meet at 6:30 p.m.
in the A&M Consolidated school
cafeteria.
Friday
The College Women’s Social club
will meet in the ballroom of the
MSC at 3 p.m. Dr. Robert Layer,
economics department, will speak
on “The Living Standards in Soviet
Russia.”
Monday
The Chemical Engineering Wives’
club will meet in the south sola
rium of the YMCA at 7:30 p.m.
TODAY AND FRIDAY
Steve Cochran in
"PRIVATE HELL 36"
Plus Glynis Johns
"WEAK AND WICKED'
TODAY AND FRIDAY
*'A COMSC
DSLSGHT—
Magnificently «WM
Asfed!”->c u *
Beggars opera”
TECHNICOLOR. |
■ V JOHN GAY
ADA.-TCO av CHRISTOPHER FRY
& SAVE
YOUR
MONEY
® SAVE
YOUR
CLOTHES
CAMPUS
CLEANERS
C ASH---
for your USED BOOKS
AT THE
STUDENT CO-OP STORE
WE NEED PLENTY OF USED BOOKS
SHIPLEY
DONUT SHOP
OPEN: 7 A,M CLOSE: 1 A.M.
"Where Everyone Is Welcome"
3312 SO. COLLEGE AYE. PH. 3-6296 BI
IYAN, TEXAS |
“NO ENGLISH 103?”
I Wish I Had Reserved
My Books At —
- SHAFEER’S -
CROC
Miracle Whip
Salad Dressing
pt - iLllo
Hi-C
Orangeade
■ 19c
46 oz. can
I E S
Uncle Williams
Pork 6l Beans
No. 300 can
1 lb. can
Admiration
Coffee
89
Fresh Tender
Deckers Tall Korn
Calf Liver
Sliced Bacon
it. 4§c
Eb. 45c
Tender Square Cut
, Jasmine Pure
Shoulder Stocisi
Pork Sausage
ib - 3 c
1 lb. roll 29c
Frozen Food
Produce
BIRDSEYE FRESH FROZEN POULTRY PARTS
BREASTS fllfle
LARGE STALK
•
THIGHS Pks-MX
KRISP CELERY . . 2 for ISc
DRUMSTICKS %J U
RUBY RED GRAPEFRUIT lb. 5c
BIRDSEYE — 10 oz. Pkg.
PERCH FISH STICKS . . . 49c
TANGERINES . . dozen 25c
SEATANG —■ 10 oz. Pkg.
BREADED SHRIMP .... 49c
IDAHO RUSSET
POTATOES . . 10 lbs. 39c
SOUIHSIDE FOOD MARKET
We Reserve The Right To Limit Quantities
Specials Starting 4 p. m. Thursday Through Saturday, January 20th, ^21th, 22th