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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Oct. 24, 1957)
’cimi- (Editor’s Note: With the coming of fali and football weekends, everyone’s looking for tasty, easy-to-prepare main dishes <o serve guests. Here are some recipes—by Family Favorites contributors which should fill the bill.) DANISH MEAT BALLS This is a good recipe to serve to football guests because with a salad, ^ hot bread, a beverage, and a dessert you have a hearty and tasty meal. 3 pound ground beef V2 pound pork shoulder, ground 5 tablespoons cornstarch 14 teaspoon mace y 2 teaspoon ginger % teaspoon pepper 2 teaspoons salt 1 egg 2 tablespoons milk 1 large onion, chopped 2 tablespoons bacon drippings % cup green pepper strips 2 cans vegetable soup % can water 1 cup tomato puree Have the butcher grind beef and pork together. Add cornstarch, seasonings, egg and milk to ground meat. Mix lightly, being careful to avoid overmixing. Form into balls the size of golf balls. Saute onion in drippings until tender, then remove from the skil let. Fryl meat balls in fat until brown on all sides. Drain off all but one tablespoon fat. Add onions, pepper, and remaining ingredients. Stir until well blended. Cover and simmer for 15 minutes, stirring occasionally. Anange on serving platter; pour a little of the sauce over meat balls. Serve rest of sauce in gravy boat. „ Mrs. Georgia Belle Landiss BARBECUED SANDWICHES ^ During football season when we are all thinking of dishes we can have ready for weekend company, I like this one. Do it the day before if you wish and have it ready to heat throughly and seVwe with heated or toasted hamburger buns. They are served without luvther relishes or spreads. 2 onions 2 pounds gi’ound beef 2 green peppers 1 can tomato soup 8 slices bacon 1 tablespoon sugai Chop onions, green peppers, and bacon. Brown slightly. Add meat and stir until brown. Season with salt and pepper and sugar. Add soup and simmer an hour, or until thick. Flavor with a little Worcestershire sauce. Mrs. Darnell White CHICKEN SPAGHETTI I find this recipe very helpful for “expected” guests, as it may be prepared in advance and is as good, if not better, when warmed over. 1 4-or 5-pound hen 1 bay leaf 4 pieces celery 1 clove garlic salt and pepper 1 large onion 1 can pimiento (4-ounce) 1 large bell pepper 2 boxes spaghetti 2 cans mushroom soup Boil chicken with bay leaf, celery, garlic, salt, and pepper until tendei’. Cut chicken in small pieces. Cook with onion, pimientos, and bell pepper in small amount of shortening. Do not biown. Boil the spaghetti in the chicken stock, adding more water if needed. Drain thq spaghetti and add to other ingredients with the mushroom soup One can of mushroom soup may be sufficient, according to taste. If warmed over, an additional can of mushroom soup is needed. Add Worcestershire sauce to taste and serve with Parrpesan cheese. 1 he chicken spaghetti can be served with a sweet pickle cole slaw and hot r °^ S ' Mrs. Darnell Bosch NEW! TODAY’S HANDIEST DEODORANT STICK FOR MEN! Complete protection in an unbreakable, push-up case; no foil to fool with; easy to pack; he-man size. $1 YARDLEY OF LONDON , INC. Vardley products for America are created in England and finished in the U.S.A. from the original English formulae, combining imported and domestic ingredients. 620 Fifth Ave.. N.Y.C. YARDLEY PRODUCTS MAY BE SECURED AT ELLISON PHARMACY YOUR REXALL STORE College Station and Bryan Swiff's Premium Beef - ROUND STEAK u. 79c Swiff's Premium Brookfield LINK SAUSAGE * 59c Swift Premium m LAMB PATTIES 49c Rath Black hawk BACON ON-SALE AT BOTH “ORB'S” STORES - TOP GRADE REEF FROM THE GRAND CHAMPION and RESERVE CHAMPION STEERS - - Purchased at the Brazos County Youth Livestock Sale .. . Depend on Orr s tor the best. Washington Red Delicious fill Pound Fresh Crisp Cucumbers 2 «>s. 15* GREEN BEANS Tender Fresh lb. tyampStl/s. TOMATO | CHICKEN - F 3 CHICKEN o 5 0 NOODLE 4 * ,),M ' VEGETABLE 2 ° 27c — (}3eil (JjuijS — 1.00 Size WOODBURY’S LOTION 77c PALMOLIVE RAPID SHAVE 7 Oz. Size • ' _ LISTERINE ANTISEPTIC — ZJmli Jrozen '-oo els — Pasco Frozen 6-Oz. ORANGE JUICE 4 Cans 49c Homa Frozen IO-Ozj BREADED SHRIMP 49c Birdseye Frozen 2 10-Oz. Pkgs. CHOPPED BROCCOLI 35c Af£!V from chicken VEOlUABlf „ SOtUS* mm TURKEY NOODLE 2 l 35c CHICKEN VEGETABLE 2° 35c MINESTRONE Ifalian-Style Vegetable Soup Shortens np; m O Y A L Gelatine Desserts Pkg 5 Royal Matson BLACK PEPPER Nabisco Premium Crackers lb. box 27c 1 Oz. Can Alma 303 Can FORDHOOK LIMAS Trellis, 303 Can PEAS Texas, 303 Can TOMATOES Le Grande Cream 303 Can GOLDEN CORN Le Grande Cut 303 Can GREEN BEANS Swansdown Cake Mixes White, Yellow and Devil Food Pk 25 Kraf f Minature MARSHMALLOWS * TWO CONVENIENT LOCATIONS * Ph n SUPER MARKETS Carnation MILK 3 Tall Cans 42c