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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Feb. 27, 1958)
wm •• . .. . •. «J... I The Battalion -f- College Station fErmos CounfyJ, Texm PAGE 6 Thursday, February 27, 1958 ^j)~cimilu ^jJ'ctvoriteA Ry LYNN ANDREWS (Lynn and Ruddy Andrews, who come from Yoakum, are now making their home at 1008A Welsh, College Station. Ruddy is a junior at A&M, where he is working toward a degree in industrial technology. Lynn is employed in the Student Publications Office on the campus.) CARRACE ROLLS 2 or 3 heads cabbage, whole parsley 2 pounds ground meat 2 cloves garlic 2 cups raw rice 1 can tomatoes 1 large onion 2 cans tomato sauce 1 bell pepper Steam the whole cabbage heads for 20 minutes. Let cool. Chop onion, bell pepper, parsley, and garlic fine. Mix all ingredients to gether except for 1 can of tomato sauce. Salt and pepper well. Sep arate large outer leaves from cabbage heads, place about 2 tablespoons of the meat mixture on each leaf and roll. Put small amount of cooking oil in bottom of a large pan and stack rolls in it. Pour over the rolls the remaining cap of tomato sauce, and steam for 3 hours. A small amount of water may have to be added from time to time to keep the rolls from burning. The rolls are good even after reheating several times. Serves 6 to 8. FROZEN LEMON PIE 3 yolks, well beaten Vi cup 1 tablespoon sugar V* cup lemon juice 3 egg whites, stiffly beaten rind of % lemon, grated % cup crushed vanilla wafers % teaspoon salt 1 cup heavy cream, whipped Combine egg yolks, juice, rind, salt, sugar, and cook until the consistency of custard. Cool. Fold in whipped cream and stiffly beaten egg whites. Sprinkle half of vanilla wafers in bottom of tray. Pour in lemon mixture and top with remaining crumbs. Freeze until firm. GUMRO 1 pound steak or chicken, 1 large can tomatoes cut in squares gumbo file 1 cup okra, cut up chili powder 1 large onion salt and pepper Fry meat or chicken until well done. Remove from pan, then fry onion and okra for a few minutes. Place fried meat and vege tables in a sauce pan with more than enough water to cover; add tomatoes and flavor to taste. Let simmer for 1 hour or until flavors are well blended. Serve over pre-cooked rice. MACARONI SALAD 1 package elbow macaroni 1 jar gi-een olives with 14 cup French dressing pimentos 1 large onion celery or celery salt 1 large bell pepper garlic salt mayonnaise Boil the macaroni and while still hot, pour the French dressing over it. Let cool. Cut up remaining ingredients. Mix together; then add garlic salt, salt, pepper and mayonnaise. Keep cool. TEXAS HASH 2 large onions, cut up V2 cup uncooked rice 2 bell peppers, cut fine 1 teaspoon chili powder 3 tablespoons shortening 1 teaspoon salt 1 pound hamburger !4 teaspoon pepper 1 can tomatoes Cook onions and bell pepper slowly in shortening until onions are yellow. Add hamburger and saute until mixture falls apart. Add tomatoes, rice and seasonings. Arrange in large casserole, cover, and bake at 375 degrees 45 minutes. Serves 8. 'Jockey brand T-Shirts helped me make varsity!” “There were at least twenty of us unknown freshmen at basket ball practice that day. Suddenly, the coach was pointing at me. ‘Hey you!’ he called. ‘You in the good looking T-shirt, get in there and show me what you can do l’ That’s how Jockey T-shirts opened my door to stardom. “I’m sure that Jockey T-shirts are the big reason I’m such a big star today. The twin-stitch collar that lies flat and smooth, the body of the shirt that fits just right—not too tight or loose —these are the reasons I’m such a comfortable star.” / Jockey T-shfrts are tailored extra long to stay tucked in. Free, comfortable-arm movement guaranteed. Jockeir T-shirt lA*e<Be<*t4Q r WiMonala. made only by 1 ' I luncheon vlsat SPAM 12-oz. Can ^ Instant Coffee FOLGERS 2-oz. Jar 3 9 C 4 HURRY ON DOWN, FOLKS, AND CORRAL THESE GREAT FALL VALUES! __ . - « .. • •' . ", \ ■ . . 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