The Daily Banner, Greencastle, Putnam County, 8 July 1964 — Page 7

THE DAILY BANNER

GREENCASTLE, INDIANA

WEDNESDAY, JULY 8,1964 Page 7

They 're Tiptop Top Off A Dinner Or A Luncheon Menu With A Recipe Starring Asparagus

By JOAX O’SI LLIVAX Want to up your image as a hostess ? Serve asparagus! It is, according to a survey made by Rutgers University at the behest of the New Jersey Asparagus Industry Council, a status symbol. As such, it's frequently served “to impress company because it adds a touch of elegance to dining.’* Another Reason This may be. but we serve asparagus for another reason. Nothing, but nothing. can beat its fresher-than-spring-time flavor. As an added asset, sans sauce it only adds up to about 20 calories per serving of 6 spears. It's hard to believe anything as good as asparagus isn’t fattening but, happily, it isn't. Now’s The Time With the New Jersey crop at its peak this month now’s the time to add asparagus to the menu. To preserve its delicate flavor, wash and store it lyHere’s how: Trim 1 inch from butt end. Wash in hot (110°) water. Agitate gently for 3 minutes. Rinse in cold water; let soak 10 minutes. Refrigerate It Store in refrigerator wrapped In plastic bag or damp cloth until ready to use. Cook in boiling salted water in covered pot for 10-15 minutes. Asparagus is wonderful plain or fancy. For something special, try today’s recipes.

Food Buying Guide WASHINGTON UPI —Weekend food shoppers will find a colorful array of fresh fruits and a pleasing assortment of meat on display in food stores. Beef steaks and roasts are still the headlines at meat counters, with feature treatment also being given to pork roasts and broiler-fryer chickens this week. The main dish fare is varied with such fish items as canned pink salmon, fish sticks and fish portions. Four salads and other vegetable dishes, produce counters will offer plenty of cabbage, carrots, corn, cucumbers, lettuce, onions, green onions, summer squash, and tomatoes. For desserts and snacks — watch for abundant supplies of bananas, cantaloups, lemons, nectarines, oranges, plums, and watermelons.

More Urgent CHICAGO UPI—The grassroots campaign of Gov. William W. Scranton acquired a new sense of urgency Tuesday. Earlier in the week the gov-

ernor asked rank and file Republicans to send post cards to Illinois delegates indicating their support of Scranton, Tuesday, he asked them to send telegrams.

Melon Assist PITTSBURGH UPI —A thief used a watermelon as an accessory to a milk truck heist Tuesday. Milkman Joseph Skinger complained to police that someone threw a watermelon through the windshield of his truck and then stole a gallon of milk when he left the truck to report the incident to his office.

Fincastle News Mr. and Mrs. Leslie Stewart had as their weekend guests her brother and family from Cadillac, Michigan. Many from here attended the celebration over the 4th at Roachdale. Mrs. Mona Shumaker was a guest of Mr. and Mrs. Hershel Robbins and family Saturday.

Mrs. Mary Virginia Clodfelter entertained with a birthday supper in honor of Mrs. Joe Brothers birthday Monday evening. Those present were Mr. and Mrs. Joe Brothers and family, Johnnie, Billie, Beckie Jo, Jimmie and Ronnie, Mrs. Maude Brothers, Mr. and Mrs. Leonard Bailer, Gene Clodfelter, Robert Shillings and L. C. Lawford. Jimmie Brothers spent Monday night with his grandmother Brothers. Mrs. Mildred Mandleco was hostess to the Canasta Club Wednesday afternoon. Mrs. Gloria Shillings and sons moved to the Eva Williams house Thursday. Billie Brothers spent a few days last week with his aunt, Mrs. Mary Virginia Clodfelter. Mrs. Howard Dean Jr. returned to her home Saturday after being a patient in the Putnam County Hospital the past week. Mrs. Nona Routh and Mrs. Olive Baird visited with Mrs. Mona Shumaker Wednesday evening. Mr. and Mrs. Dick Reed and ‘ children spent Saturday and

Sunday at their cottage on Lake Freeman. Mr. and Mrs. Kenneth Shannon and Mr. and Mrs. Leonard Boiler and Mrs. Mary Virginia Clodfelter called at the funeral home where Mr. Don Shuee’s body lay in state. David Baird is queit sick at his home here. Those calling on him Saturday were Bobby Curron of Ft. Knox, Kentucky, Bob iChastain, Bill Long and Bob Riggles. Mr. and Mrs. Eddie Przybylaki of Chicago and Mrs. Edna Wendle of California were weekend guests of Mr. and Mrs. Paul Grider. Mrs. Wendle remained for a longer visit. M?s. Helen Mason spent Saturday night and Sunday with Mrs. Nona Routh and attended the celebration at Roachdale. Mr. and Mrs. Ray Shumaker called on Mr. and Mrs. Joe Brothers and family Sunday afternoon. Sunday night, Mrs. Maude Brothers and Mrs. Mary Virghlia Clodfelter enjoyed a homemade ice cream and cake with Gene Clodfelter and family.

FRESH ASPARAGUS from the current New Jersey crop is used as garnish and ingredient for a beautiful Butterfly Salad that w r ould serve handsomely for a ladies' luncheon.

BUTTERFLY ASPARAGUS SALAD 2 env. unflavored gelatine *4 c. water 1 (5 oz. ) can boned chicken 1 c. bunch) cooked asparagus and tips c. chopped celery 2 tbsp. minced onion 1 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 tsp. prepared mustard

HEARTY WESTERN Asparagus Pie combines vegetables, bacon and eggs with cream of celery soup for a dinner dish.

% tsp. prepared horse-radish 1 (10 oz.) can condensed tomato soup, undiluted 1 c. mayonnaise 10 cooked asparagus spears 4 stuffed olives 2 thin celery strips with leaves Mayonnaise (additional) Soften gelatine in water; combine with next 10 ingredients. Pour into 8-in. round layer cake pan. Chill until firm. Unmold; cut in half. Arrange on serving platter with halves back to back, about 1% in- apart, with straight sides facing outward. Place 3 or 4 large asparagus spears in center between circular halves to make butterfly’s body; add 2 olives for eyes and celery strips as feelers. Pipe mayonnaise border around wings with cake decorating tube. Garnish each wing with remaining spears of asparagus and sliced olives. Serves 6. WESTERN ASPARAGUS PIE lb bacon 2 c. sifted flour 14 tsp. salt 14 c. cold milk 2 c. (1 bunch) asparagus

cuts and tips 2 c. canned corn 14 c. chopped sw r eet peppers 14 c. chopped onion 2 hard-'cooked eggs, chopped 1 (10 oz.) can condensed cream of celery soup Additional salt to taste Fry bacon until crisp. Reserve drippings. Crumble bacon and set aside. Sift together flour and salt into large mixing bowl. Add 14 c. bacon drippings. Mix only until all dry particles are moistened. Use tablespoon to sprinkle milk over mixture, stirring with fork until dough is moist enough to hold together. Divide in half. Form into two balls. Roll one portion on floured surface to a circle 114 in. larger than inverted 9-in. pie pan. Fit into pan. Combine crumbled bacon and remaining ingredients. Turn into pie shell. Roll remaining dough and cut into 3 (% in.) strips. Moisten rim of bottom crust; flute edge and seal strips in place over top of pie. Bake at 400° F. for 45 to 50 min. Serves 6.

Mery Versatile

By JOAN O’SULLIVAN If you’re married to a meat-and-potato man, today’s recipes belong in your file. They star California long whites, potatoes that are delicious, delightful and very, very versatile. They’re the best for boilmg or frying and, when mature, bake beautifully. For Calorie Counters Since they’re good-tasting, they need a minimum of butter or gravy, and this keeps the count low if you’re adding up calories. If you’re not, bake the potatoes, slit the tops and add one of these two toppings: 1. A blend of 2 tbsp. snipped fresh chives with 1 c. sour cream. 2. A blend of 14 c. crumbled Roquefort cheese with 1 c. cheese with 1 c. sour cream and 1 tbsp. chopped fresh onion. Interested in other ways to serve these all-purpose spuds Try the recipes that follow.

CHEESE MASHED POTATOES 3 lbs. (9 medium) potatoes 1 in. boiling water in saucepan 3 tsp. salt 14 c. milk, scalded 14 c. butter or margarine 14 tsp. ground black pepper 1 c. grated sharp Cheddar cheese f tbsp. finely chopped onion Wash, peel and quarter potatoes. Place in saucepan with 1-in. boiling water and salt. Cover and cook until soft, about 15 to 20 min. Drain if necessary. Mash potatoes, add hot milk, butter. black pepper; mash until fluffy. Add cheese and onion. Mix well Serves 6 to 8. BOILED POTATOES WITH DILL BUTTER 4 c. diced hot boiled potatoes

HOT DICED boiled potatoes are unusually good w r hen seasoned with salt and black pepper and tossed in dill butter.

GRATED CHEDDAR cheese and finely chopped onions are sprinkled over top of bowl of mashed California potatoes.

Salt to taste Ground black pepper to* taste 3 tbsp. butter or margarine, melted 1 tsp. whole dill seed Fresh parsley for ' garnish Combine potatoes with salt and ground black pepper. Add butter and dill seed. Toss lightly and serve hot garnished with parsley. Serves 6. MAIN-DISH POTATO SALAD 5 c. diced cooked potatoes IVa tsp. salt 2 tbsp. fresh lemon juice 34 salad oil

1 tbsp. grated onion % tsp. minced garlic IVs c. diced celery % tsp. ground black pepper *4 lb. Cheddar cheese, finely shredded Combine potatoes, salt, lemon juice, salad oil, grated onion and garlic. Marinate in refrigerator until potatoes are thoroughly chilled, or overnight. Stir in celery and black pepper. Turn into a 1% qt. casserole and cover entire surface with shredded Cheddar cheese. Place under broiler until cheese is bubbly and golden brown. Serves 6 to 8.

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