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Newspaper
Cameron Herald
Location
Cameron, Texas, United States of America
Date
Jan 11, 1951
Page
9
Simple roast spareribs recipe with 3 pounds ribs baked at 350 F for 1 1/2 to 2 hours. Includes butter, onion, vinegar, brown sugar, ketchup, Worcestershire, mustard, and optional celery, salt, and pepper. Brown ribs, simmer sauce 15 minutes, bake covered until tender for six servings.
Simple weeknight dishes combine macaroni with grated American cheese and chili sauce or mushroom sauce with spaghetti. Quick simmered mixtures use condensed mushroom soup, milk, Worcester sauce, salt, and pepper, folded into pasta then heated and served with greens, fruit salad, and biscuits.
A printed note extols apricot nectar as the ideal base for steaming hot punch. It advises adding cinnamon, whole cloves, allspice, grated lemon and optional water and sugar, then serving the mix piping hot in mugs as convenient carriers.
A vivid Rainbow Pie recipe uses chocolate wafer crust and a light fruit cocktail filling. Gelatine sets with cocktail syrup, lemon juice, and rind. Fold in fruit cocktail, chill, then top with whipped cream and remaining mixture.
Bacon grill with pineapple and potato halves broiled until heated and bacon done. Arrange on platter with bacon border. Sausage nests bake potatoes scoop and refill with onion seasoned mash then top with sausage and cream gravy. Ham apple roll cooks slowly with cinnamon brown sugar and apple juice. Doughnut dessert halves with ice cream and chocolate sauce.
A Memphis Tennessee reader named Mrs J A Brown offers a prize winning soup idea. Boil a soup bone 2 to 3 hours then strain and return broth to the pot. Add a can of tomatoes onion potato minced and a can of GERHARDT S Chili simmer briefly. Serve with rice or spaghetti to thicken if desired.
A homey recipe card outlines tamale croquettes made from GERHARDT'S tamales mixed with parsley onions and salt. The mixture is shaped dipped in egg and cracker crumbs then baked with parsley and catsup for a spicy tender beef flavored bite.
A home recipe for a simple vinaigrette blends one part vinegar with two parts salad oil, one chopped garlic clove, and salt, then adds GEBHARDT'S Chili Powder for flavor. The dressing is chilled before serving and readers are invited to submit suggestions for a cash prize and a prize case of GEBHARDT'S Fire Mexican Foods.
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