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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Feb. 17, 1955)
Page 4 THE BATTALION Thursday, February 17, 1955 Family Favorites By Jo Ann Cocanougher Battalion Woman’s Editor (Ed note: Here are a few recipes especially designed for Friday’s main dishes. Some of these may be used at lunch eons or at an evening card game party for snacks.) Tuna Filled Buns 1 cup (7-oz. can) tuna, drained and flaked *A cup diced celery 2 tablespoons chopped green pepper Toss ingredients together, mixture. Makes four servings Dad’s Favorite Salad 2 hard-cooked eggs, shelled and chopped 2 tablespoons salad di’essing 1 teaspoon lemon juice % teaspoon salt 4 long rolls Split and butter rolls, fill with tuna 3 tablespoons salad oil G tablespoons lemon juice 1 teaspoon salt % teaspoon pepper Vz teaspoon celery seed 1 (7-oz.) can tuna, flaked 1 cup cooked shell macaroni 2 hard-cooked eggs, shelled and sliced cup diced olives 1 green pepper, diced 1 red pepper, diced V-i cup diced celery A cup chopped pecans % cup salad dressing Mix well, toss slightly and chill. Makes four large servings. Tuna Egg Scallop 1 can (7-oz.) tuna, flaked 4 tablespoons flour 1 tablespoon lemon juice 214 cups milk 2 tablespons butter 3 hard-cooked eggs, shelled % teaspoon dry mustard and sliced Drain, and reserve oil from tuna. Add lemon juice and melt but ter adding mixture to tuna oil. Stir until well blended and combine with mustard, flour and milk. Add tuna with eggs. Pour into individ ual casseroles. Spxdnkle with the cup of buttered bread crumbs. Bake in moderate oven (375° F) for 25 minutes until crumbs are browned. Makes four servings. Tuna-Fish Casserole 1 (8-oz.) package wide noodles 14 cup diced celery 1 (7-oz.) can tuna fish, ilaked 1 can cream-of.-mushroom soup 1 small green pepper diced cup milk 1 medium onion, chopped Cook the noodles in boiling salted water until tender, drain and combine other ingredients. Season with salt and pepper. In a buttered 1'4-quart casserole arrange alternate layers of tuna mixture and noodles. Itcpcat until all are used. Top with crushed potato chips, nnd dot with butter. Bake in slow oven for 30 minutes. Makes four fcervings. Shrimp Creole ^2 c Lip chopped green onions 1 can chicken gumbo soup and tips % cup water % cup finely sliced celery 1 pound raw shrimp cut in half 2 tablespoons butter Saute onion and celery in butter for five minutes. Stir in soup »<ml water. Bring to boiling point. Add peeled and cleaned raw shrimp. Simmer for 10 minutes. Thicken, if. desired, with a little corn stai'ch mixed with water. Serve over hot rice. Serves four. Shrimp Cocktail Rolls Combine . . . 1 cup lukewarm buttermilk or sour milk 1 tablespoon prepared horse radish 1 teaspoon salt 1 teaspoon sugar *A teaspoon soda and 3 tablespoons melted short ening Add ... 1 cake compressed yeast, crumbled, or 1 package dry yeast dissolved as di rected on package. Let stand five minutes; mix well. lllcnd in . . . 2 , 4 cups sifted flour, half at a time. Mix thoroughly after each addition. Cov er and let stand 10 min utes; Prepare shrimp sauce. Knead . . . dough on well-floured board until smooth, about two minutes. Roll out to 14- inch thickness. Cut into rounds with 2(4-inch cut ter. Make a crease across each round slight ly off center. Do not cut through dough. Place about 14 teaspoon shrimp sauce on each round. Open . . . 1 can (5-oz.) small shrimp. Place one shrimp on the larger side of each round. Fold over small side of round so back of shrimp shows. Press edges to gether well to seal. Twist each end once or twice. Place on greased baking sheets. Cuiwe ends slight ly to resemble a shell; press ends flat with floured fork. Cover. Let rise . . . in warm place (85 to 90 de grees) until doubled in bulk, 30 to 45 minutes. Brush with two table spoons melted butter or margarine. Combine . . . 2 tablespoons Parmesan cheese and 1 tablespoon corn meal. Sprinkle ov er rolls. Bake . . . in moderate oven (375 de grees) 15 to 20 minutes until golden brown. Serve warm. Shrimp sauce . . . Combine 3 tablespoons cat sup, 2 teaspoons pre pared horseradish and 14 teaspoon French’s Wor cestershire sauce. Mix well. AGGIES- Have You Tried . . . YOUNGBLOOD’S FOR GOOD FOOD AT PRICES YOU CAN AFFORD 1/2 FRIED CHICKEN—The Best In Town $1.00 SPECIAL AGGIE T-BONE STEAK $1.00 JUMBO FRIED SHRIMP $1.00 BARBECUE BEEF PORK — CHICKEN DINNER $1.00 Sandwiches — Steaks Seafods All Orders Served With Hot Rolls & Butter Bring Your Family, Girl, or Roommate YOUNGBLOOD’S Rock Building Midway Between Bryan & College Closed Each Wednesday Phone 2-8038 Blue Plate Blue Plate Salad Dressing 39c Quart Jar MELLORINE Pitted Cherrie's TOMATO JUICE LIMAS PEAS CRACKERS TIDE 12 oz Jar LILLY 1-2 Gallon dU^^C Morgan Sour 303 Can Rondale Green or White 303 Can Rosedale Green 303 Can Giant Fig Preserves 23c 49 23 19 27 25 ■25 67 1 Libby 46 oz Can 2 2 for for NBC Premium 1 lb. Box C c c c 57c CRISCO 3 lb. Can Libby cut 303 can 10 c Tuna Bits-O-Sea 19c ★ ★ ★ ★ Frozen Food * * * * APPLE PIE OCEAN PERCH Frigid Dough Large 26 oz. Size Gorton 1 lb. pkg. 49 37 Armor Star HAM Whole or Shank End lb. 49c Tall Korn or Sun Vale BACON lb 39c * * * Produce ★★★ Ca lif ornia POTATOES 10 lb. Bag 29 * * * * Drugs + * ★ ★ Colgate Tooth Paste Reg. 63 C Size 39 MILLERS SUPER MARKET FOR YOUR SHOPPING CONVENIENCE . . . .WE ARE OPEN 7 A.M. TO 8 P.M. — MONDAY THRU THURSDAY 7 AJVI. TO 9 P.M. — FRIDAY & SATURDAY — CLOSED SUNDAY Specials for Thursday P. Friday and Saturday - February 17 - 18 - 19