The Cuero Record (Cuero, Tex.), Vol. 68, No. 153, Ed. 1 Thursday, July 5, 1956 Page: 5 of 14
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LOVE HUT OMON
Judy O'Grady and the Colon-
el's lady are sitter* under the
skin - and in the food depart*
ment, you may be sure, they
both love onions. The onion hat
always been at equally at home
on the red-checkered cloth in
the cottage kitchen, at on the
damask - topped banquet table.
Because the onion plays bit
parts so well, and enhances so
many other dishes, we tend
sometimes to forget that it is a
bright star in its own right. As
a main vegetable dish, the on-
ion ran be baked creamed,
boiled, steamsd. fried, french
fried or roasted.
In each roll — and there are
enough variations to keep the
onion a popular repeater on the
menu circuit - it develops dif-
ferent and interesting nuances
without ever losing the distinc-
tive individualty of onion flav-
or. It is a low calorie food -
only 49 to a good - sized onion —
so it ran even be dressed up a
bit with cream sauce, cheese
crumbles or melted butter and
still remain on the reducer's
menu.
Onions have long been credit-
ed with health - giving proper-
ties. Hippocrates, the Greek
physician, mentioned them as
early as 430 B. C. Legendry of
the Middle Ages tells that neck-
laces of onions were worn by-
women to insure good health.
Gen. Grant's belief in the value
of onions w as so great that he
said, during the Civil War cam-
paign in the summer of 1864,1
“I will not move my army with-1
out onions.”
Today's nurtitionists, with a
much more scientific turn of i
mind, tell us that onions are a ,
source of ascorbic acid, calcj-j
um and vitamin A !dish or pan. Mix boiling water
!■ or universal appeal, for ver-, with salt and pour over onions,
sanity and for nutrition you Cover. Bake m a pie-heated
< an i go w rong with onions. The ; moderate oven 20 lo 25 minutes (I
l nited Fresh Fruit and Vege-|or until partially tender. Drain I
• able Association offers these [off water, Add black pepper to *
iecipps for enjoying the delicious the melted butler or margarine
bulb as a mainstay dish. and spoon over onions Place
6 Bermuda onions under broiler toven control set
1 tablespoon salt to 350 degrees F.> and broil 30
Boiling water to cover onions minutes or until brown. Turn
1 cup diced luncheon meat 1 with a pancake turner. Brush
2 1 cup soft fine bread w ith remaining melted butter j.
crumbs or margarine and broil 10 min- ||
1 tablespoon onion water utes. Seine hot from the baking
1 teaspoon salt dish
3 teaspoon ground black pep- YIELD: 6 servings
THE CtJHtO IlCOftft,
w hite silk chiffon and
White fox are combined for this
glamorous costume for a sum-
mer evening ensemble. It was
designed by Beni Claire. The
fox-collared chiffon bolero is
lined with taffeta. The sleeve-
less dress has a high bodice of
re-embroidered Alencon lace
and a full skirt in three layers
of the chiffon. >
per
’■» teaspoon thyme
3'; tablespoons butter or mar-
garine, melted
I 4 c up grated American or
Cheddar cheese
Peel onions, cut a 1 4 - inch
18 Jffix
Baked Onion and Beet Casserole
4 medium onions
4 medium fresh beets
1 teaspoon salt
faspoon ground black
tpper
1/ tablespoons minced celery
Slice from tops and place in a I . 'J tablespoons butter or mar-
4 to 5 quart kettel or saucepan./garino
Sprinkle w ith salt and cover j 1 tablespoon boiling water
with boiling water. Bring'to 1 tablespoon ( hopped fresh
parsley
i Peel onions and beets. Cut each
in quarters crosswise. Mix with
salt, black pepper and celery
and place in a 1 - quart casse-
role. Dot with butter or marga-
rine. Pour boiling water over
all. Cover and bake in a pre-
heated moderate oven <375 de- ;
grees F. t until vegetables are 1
tender, about 1 hour. Sprinkle
boiling point and
boil w'ltilout
cover
until harely
tende* P.e-
mov e
from water
ann drain.
Sc onp
ou’ renters.
leaving en-
«ugh
of the nutsidarlayers to
make
a suhstantiali
fwall. Chop
enough of the ( entjg
* to make 1
cun and mix w jdjT 1
he luncheon
moat.
1 .'! cuj« of
the bread
crumbs, onion/ w ater, and seas-
oning*-. Fill /Onion cavities with
the stuffing. Btush with '2 tab-
with chopped parsley just be-
Icspoons owthe melted butter or j fore serv ing,
margarine Plfcce in a shallow YIELD: 4 servings
baking dish. Cover and bake *
in
a p’-eheated moderate oven.
1 TV) degrees F. 1 15 minutes. Ke- •
move cover Sprinkle with re-
maining l’i tablespoons butter
01 margarine and grated c heese
Bake, uncovered. 10 minutes or
until crumbs are brown.
YIELD: 6 servings.
Grilled Onion*
3 Bermuda onions or other
very large onions
'» cup boiling water
'* teaspoon salt
1 8 teaspoon ground
pepper
Baked Onion* /
8 wtiole medium onions
2 tablespoons butler or mar-
garine
1/1 teaspoons salt
1/8 teaspoon ground black
pepper
Grated cheese, curry powder,j
chili powder. whole tryme j
leaves or any other desired
spices or herbs
Onions may be baked in their
skins. Wipe them, without peel-
ing. and bake m a hot oven
black 1425 degrees F.t 35 to 40 min-
utes or until tender. Remove
1 3 cup butter or margarine, from oven and peel. Season with
molted butter or margarine, salt and
Bee I and wash sniffle Cut into < black pepper. If desired, span- |
eiosawtse slices 1 4 - inch thick, j kle with grated cheese or anl de-
1D0 not separate into rings*. J sired spices Or herbs.
Arrange in a shallow baking YIELD: 4 servings.
VBytb
. . . and you
can be sure
it's Rood if it's
VALLEY GOLD
GRADE “A”
i
H
BI T rr AT TOT* GltHTRA
or nanea nr u\ earn ntu.r
CRESCENT
VALLEY CREAMERY
j ME. POCST not RE
rs. r mis j
fnt Better Barbecu^
SPECIALS FOB
FRIDAY
SATURDAY
JULY • * 7
5-LB. BAG
CHARCOAL
33c
Me Cormick’s
SEASONAL!, 19c
Mrs. Tucker's
Shortening 79c
Specials
BARBECUE
BARBECUED
RIBS Lb
EVEBY
SATURDAY
60*
STEW MEAT
29c
FRESH GROUND CHILI or
HAMBURGER
29c
CHUCK ROAST
39c
RIB STEAK
49<
SUNSHINE L
CRACKERS 25t
B. DARICRAFT
tMILK ~ 27c
MARYLAND CLUB COFFEE -95c
*
GLADIOLA
FL0U
5 47
K 25“,«
U , GLADIOLA 3 FOB
CAKE MIXES $1.00
LIBBY'S VIENNA
SAUSAGE 33c
LIBBY CORNED
BEEF HASH - 2fc
LIBBY SPAGHETTI AND 15*/* Os.
MEAT BALLS 25c
VAN CAMPS—16-os.
Pork & Beans ™ 25c
GLADIOLA
BISCUITS 25c
LIBBY’S SLICED or HALVES
PEACHES 29c
McCORMICK BLACK PEPPER - 27c
LIBBY S 24 Os.
BEEF STEW 45c
CHECKER 6 FOR
POPCORN 25*
DELSEY
TISSUE - 23c
-PRODUCE-
CABBAGE 5?
BANANAS , Lbs 25?
BELL PEPPERS . 15?
KLEENEX — 25c
FROZEN FOODS
Libby's Frosen
SPINACH
Libby's Frosen
GREEN PEAS
Libby's Frosen
CUT CORN
Libby 's Frosen
Chopped BROCCOLI
19-os.
19-os.
19-os
20?
20?
20?
19-os.
20?
FOOD MARKET
Phone 5-3117
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Towery, R. Kenneth. The Cuero Record (Cuero, Tex.), Vol. 68, No. 153, Ed. 1 Thursday, July 5, 1956, newspaper, July 5, 1956; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth696625/m1/5/: accessed April 30, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.