Burleson Dispatcher (Burleson, Tex.), Vol. 13, No. 9, Ed. 1 Wednesday, January 26, 1972 Page: 6 of 8
This newspaper is part of the collection entitled: Burleson Area Newspaper Collection and was provided to The Portal to Texas History by the Burleson Public Library.
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ELECTRIC
Pvofjie poweri.. at yourservioo
Meat balls and spaghetti
Green beans ’, * .
. L Carrot sticks < . *
I Brownies
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p up with all
fs happening <
• LOCALLY
in Dispati
71
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Pinto beans
Buttered rice
Pineapple
Friday
Sandwiches -
Ham. tuna, bologna, pimento
’ cheese, peanut butter.
Chips, pickles
Pork & beans .
Jello
NO
(MeiA
Monday -
Hot dogs & chili
Onions
Buttered corn
Potato chips ‘
Apple & pineapple cobbler
Milk '
Tuesday
Hamburger steaks
Gravy
English peas -
Cream potatoes
Chocolate cake <
Bread & milk
. Wednesday
Fish sticks
Catsup
Mixed greens
Potato salad
Beet pickles
Pink cake ,
Bread & mill/
Thursday
Meat loaf *.
Pinto beans
Butter, carrots
"Sugar cookies
Bread & ipilk
Friday ♦
.PHe. Nd.
preceded her in death in 1954. Friday
Tuna, ham, pimento cheese,
peanut butter
Blackeyed peas
Jello •
Chips . : ‘ >
A. £. Frazier ’
Elementary
(Menu subject* te change)
Monday
‘ Hamburgers ’ - • •'
Onions; chips', pickles
Cj0171 . • .
, Chocolate cake . .
Tuesday
Goulash •
■ “Green beans “ ' .
Buttered carrots *
Peach pie •
Wednesday \
Fish sticks z ' ~
Tartar sauceA catsup '
Spinach *
. Buttered potatoes
Pudding /
Thursday
Pizza ■
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fry ' January 26, 1972
is/o S. Walnut*St. died Sun-
}atxj£hnson County Memor-
^H^spital. She had lived in
bprne 47 years and in the
hty 72 years.
Trs. Kimbro was born in "Gal-
lon, Dec. 2< 1896 She^was
h j. ■■ A
Si "
•The “’“Press
, y-
bom Mary Cook, but was orph- Wodnasday '
aned in 1900 by the great Gab Fish
veston storm. She was adopted Catsup & tartar sauce
by G. W. and Delitha Sharp of Buttered potatoes
Burleson. She graduated from Mixed greens •
BUrleson High School, Decatur Cookies & fruit
Baptist College and Baylor Un- Thursday w
JyersUy^ She taught school at Hamburger steak
Burleson, Calvert and Cleburne Gravy
for 35 years . Creamed potatoes
She was married to Welborne English peas
J. Kimbro Jan. 15, 1928. He Cinnamon rolls •
preceded her in death in 1954. Friday
Mrs. Kimbro was a member Sandwiches
of. Wesley Memorial United Me-
thodist Church and National Re-
1 tired Teachers Association.
, She is survived by one son,
Major George Kimbro of Fort
Brogg, N. C.; one -daughter
Mrs.* E. G. Stanford of. Fort
Worth and seven grandchildren.
Funeral arrangements are
pending with'1 Crosier-Pearson
Funeral Home. Burial will be
in Rose Hill Cemetery.
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6 to 8 *
dippers:
•
Sandwiches ■ 7*..
Ham, tuna, bologna, pimento
cheese, peanut butter
Blackeyed, peas *
Potato chips .
Fruit ■ - ' Milk
-School Menu -
AT
.Mound Elementary
(Menu s'ubject to change)
Monday-
Sloppy Joe’s »■
Chopped onions
. Potato* chips
Buttered com.
Fruit cobbler
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: at THIS PRICE j
: SAVE $8.05 ;
• on 311 daily and Sunday issuer —: . * /» •
' **bf tho ”now“ newspaper
• The Press :
):. * SA95
• published 6
• : ’ m.,1 ,
m Texat -
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(he the-handy order blank below and mail with'yourechaek or ••
• money ordervfor _|t.t5. You'll gat Taaae* bait coverage of“ttu
e Pallet r , . ■ ■ ■ ■
Ft. Worth-Daflat major league baiabatt anfl-ism, Ifate, national, •
• and international nept. The Sunday Fret» Include, complete ,
Weekly TV livtingi and Family Weekly magazine. Order-today—
• offer expire. Jan. 31. IT72.
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ARQ.UND
[^THEWORLD"
Kdmlas morning'news
r TEXAS’ FIRST MITRO-
IFOLITAN NEWSFAFER
Ito Sultarribehf
MOS
TRANI
All Wori
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Ph. EDI
_________/
million
list go into
facilities
r;i the next
> w years
+ ......B
Fish and Seafood Fondue
% pound each fish fillets, - .,
•shelled, lobster, peelled and.
cleaned shrimp, cut in bite-
-sized pieces *•
Salad of Peanut Oil
■ Drain the uncooked fish and
seafood thoroughly; pat dry
with paper towelling. Pour oil
into fondue cooker to no njbre
than capacity or to depth
of 2 inches. Heat over range *
. 4tfate and reliable power to yob, our customers.
I It's what kegps us at
needs of our customers; .your service.
Transfer cooker to fondue
burner. Have fish and seafood
at room temperature in serving
container.
Spear fish vwith fond uh fork;
fry in hot oil till lightly brown-
ed. Transfer to dinner fork;
dip in sauce. Makes fours
• servings;
z • Suggested sauces: Dill Sauce,
• Sauce a la lUlish, Tartar Sauce,
Sweet - Sour Sauce; Cocktail
Sauce, Caper-Sauce.
Dessert Fondues
' A warm chocolate sauce' in
which pieces, of cAke or • fruit
afe dipped, Chocolate- Fondue
is the classic dessert fondue.
Originated for the pfomotioA of *
Swiss chocolate, Chocolate Fon- .
due soon sparked ideas for a
variety of dessert fondues, in-
cluding other war.m dessert >
sauces and deep-fat fried des-. ,
serts. ' z
< Dessert fondues are used as
either a final course or as an
in • between.- meal refreshment. (
JSince most dessert fondues ara
rich, they are best served and *• -
enjoyed with’ a beverage aftdl£
a light meal. One or two dessert .
fondues, an assortment of dipt
pers, and a beverage makes a
delicious refreshment'^suitable
for an ^fterpoon brid^ clgb,
a smalL party w^th friends, or
an “afterwards” get-together.
. Chocolate. Fondue..
6 1-ounce sqilarei unsweetened •
• chocojafe , w
1 % cups sugar
1 cup light cream
-Vi cupybutter margarine
> \ H teaspoon salt ’ .. . - .
3 tablespoons creme de cacao
or orange-flavored liqueur
In saucepan, melt chocolate
over low heat. - Add sugar,
cream, butter, and salt. Cook,
stirring constantly, a b o u t 5
minutes or till thicken^T Stir
in liqueur. Pour into, f^idue
pot; place over fondue burner.
Spear dipper With fondue fork; ■
dip in sauce. Malted
servings. Suggested
Ai^el cake, pound cake, apples,
. marashino cherries,, marshmal-
lows. i- ■ . v 1
• Butterscotch Fondue'
V6 cup butter or margarine
2 cups brown sugar
, ^1 cup light corn syrup ’'
1 15-ounce can .sweetened con-*
• densed milk • fl Vi cups)
1 teaspoon vanilla
. In saucepan melt butter; stir
• / Jn sugar, corn syrup, and two
• .\ablespoons water. Bring to
boiling. Stir in milk; simmer, -
stirring constantly, till mixture •
reaches thread stage (280°).
Add vanilla. Pour into fondue
pot; place over fondue burnef. ,
Spear dipper with fondue fork; V
dip in fondue, (if mixture be- *
comes too thick, stir in a little
milk or water.) lifakes 8 serv-
ings.
Suggested dippers: Pound
.cake, vartilla wafers, - Apples,
popcorn.
. -to assist in the econom- •
\ ic growth .of our area;
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•• Per'er|ced in other parts'
•»of fhe country.
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ahead to keep our sys-“
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supply for the growing
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Deering, R. G. K. Burleson Dispatcher (Burleson, Tex.), Vol. 13, No. 9, Ed. 1 Wednesday, January 26, 1972, newspaper, January 26, 1972; Burleson, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1255811/m1/6/?rotate=90: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Burleson Public Library.