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Newspaper
Columbus Telegram
Location
Columbus, Nebraska, United States of America
Date
Jan 19, 1972
Page
6
A newspaper recipe notes teens embrace spicy Tex Mex foods with chicken tacos. It details simmering chicken in tomato sauce with green chilies, heating tortillas, and frying filled rolls until crisp. Accompanying Mexicana salad uses lettuce, radishes, olives and avocado slices for a complete meal.
Elegant pork tenderloin brochette served on metal skewers with green pepper carrot and mushroom. Instructions detail cutting pork into eight pieces per filet, threading vegetables, broiling at high heat, basting with melted butter, and timing for a fully browned tender result.
Simple blender waffle recipe using milk eggs flour soda baking powder and shortening. Mix and blend batter then cook on a hot waffle iron until steaming. Serve hot with butter and syrup. yields eight waffles.
A guide for ulcer patients and caregivers outlines a strict initial diet plus emotional coping strategies. It highlights recipes from For Gourmets with Ulcers by Toni Marsh Bruyere and Sidney Dean Tobey, including Celery Cybele and Salmon Sousfe, with notes on celery’s nonacid, plus-alkaline qualities and a careful preparation method.
A tossed salad dressing idea uses taco seasoning mixed with a packet plus milk and sour cream to create a creamy salad flavor. The note mentions adding a package of seasoning and combining with milk to yield a tangy, savory topping.
A simple savory dip blends finely diced ready to serve meat such as ham or dried beef with sour cream and chopped chives for a tasty chip or cracker accompaniment.
Ground beef browned in olive oil with onion and garlic. Add tomatoes, wine, pimiento, olives, cumin and pepper. simmer briefly. Pour into a quart casserole and bake at 350 degrees for 30 minutes.
Homemade frankfurters on sticks make weekend lunches with cornmeal batter. Wieners coated in flour, cornmeal and spices are fried to a golden brown and served hot with chili sauce. Makes 8 to 10.
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