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