The Cuero Record (Cuero, Tex.), Vol. 67, No. 158, Ed. 1 Wednesday, July 5, 1961 Page: 9 of 14
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Take-It-Easy Outdoor Meal
QUjaiO *?C0RP, Wednesday, July 8. imi •
STORE HOURS:
Mon. thru Thurs: 7 A M to 6 P M Fri. & Sat. 7 A M to 7 P M
We give Cuero Savings Stamps with every saie ... Double stamper
on Wed. with purchase of $2.50 or more.
Specials For Thursday, Friday & Saturday
July 6th - 7th - 8th
Large Loaves
KRAFT
Maxwell House
Maxwell House
INSTANT
COFFEE
6-oz. Jar
BREAD
2 FOR
COFFEE
Much of (he fun of eating outside is relaxation. Away with work :
. . . and on with easy-do good food for a successful outing. Make it !
hearty, make it tasty and be prepared with meal plans for a sudden
whim to go camping or eat outside close home. The same packable
easily prepared foods will suit either occasion. Hearty grilled ham
slices from canned ham, a skillet vegetable casserole, sliced toma-
toes or a tossed salad, hard rolls, pickle relish and mustard, are
tiie main part of the meal. For dessert have either canned or fresh
fruit and cookies, or pick up an iced melon. Iced tea or fruit juice
drink are choice beverages.
(.rilled Ham
Cut canned ham in fairly thick slices and grill until lightly
orowned. Canned hams come in several convenient sues. Better
plan on a half pound of ham per person to allow second helpings
tor hearty outdoor appetites.
Skillet Vegetable Casserole
2 cans (I lb. each) cut ] cun condensed cream of
green beans mushroom soup
1 can (1 Ih ) white potatoes 1 medium size onion
Celery salt, pepper 1 cup diced cheddar cheese
Alternate layers of drained green beans and sliced potatoes in
skillet, sprinkling each layer with celery salt and pepper. Mix
soup and djeed onion: pour over vegetables. Sprinkle cheese over
top Cover and heat. Stir once or twice while heating. Six generous
servings.
QUART
on all meats
1/2-GaL Ctn.
OAK FARMS
OAK FARMS COTTAGE
Cheese
CRESCENT VALLEY
1/2-GAL. CTN
Picnics On Board!
SAUSAGE 59*
Ranch Style
BEANS
300 Can
SNOWDRIFT
FRESH
GR. MEAT
FRESH DRESSED
VEAL ROUND OR T-BONE
STEAK
VEAL SIRLOIN
3 pound; nnl.ilnr . 2 t.ihlf ponns prepared
i up* tin i d.) mustard
2 cups diced, celen 1 j teaspoon Tabasco
I sivm'1 onion, i hopped 1 > cup her or ale
2'/j teaspoons salt 2 tablespoons chopped
1 cup mayonnaise parsley
Cook potato, in skin until lender Peel and dice Add celery
and pnjon; sprinkle with sail Blend together mayonnaise, mustard
and Tabasco, gradual!* Mir in beer. Arid parsley. Arid to potato
mixture. Mix. lit Idly with a iork being careful not to break potatoes. I
If desired serve on greens or garnish with radish slices or tomato
wedgo.s. Yield. 3 servings. t
12 by 25 Ft
Kaiser Aluminum
American Beauty Egg
NOODLES.....
Chicken Sesame—Summer Dish
HORMEL DAIRY SLICED
KRAFT 14ot. Pkg.
CARAMELS — 35c
BULK
Weiners 35'
WISCONSIN DAISY
ARKANSAS
Cheese 59!
PEACHES
DECKERS
Summer mesh take on extra interest, almost as if by magic,
v ben the main rbvh i* chicken with sesame seasoning. Actually,
chicken stands high, on any list because of its delicate flavor, the
e»se and variety ol way s of rooking and the wav if combines with
to manv.ni.her food* Chicken is an economical buy, divides readily
into irmn; pieces and when cooked in corn oil has even more
unusual fond values.
Chicken sea-oned with sesame and ginger has an Oriental flavor.
The renpp is simple to follow because the chicken, brushed with
corn oil and seasoned, cooks fi< a golden rich brown in the oven
Turn it only.once for golden browning on all sides. Served with
a cr°en salad, dre>-ed with a corn oil and cider vinegar dressing,
chicken sesame makes an ideal meal for guests or family.
Oven Fried Sesame Chicken
2 broiler-fryer chickens Pepper
Yj teaspoon ginger Corn oil
Sait Sesame seed
Cut chicken into M rving 'pieces. Wash and dry chicken. Rub
chicken pieces wuii ginger, sprinkle with salt and pepper. Brush
chicken pieces with corn oil l’our torn nil to depth of 1 j inch in
a 9 x 13-inch baking dish. Place chicken pieces, skin side down,
in corn oil. Sprinkle with sesame seed. Bake in a moderately hot
oven (lOOT.) 30 minutes. Turn chicken pieces and sprinkle with
sesame seed. Bake 15 minutes longer. Makes 8 servings.
1 rciirh Dressing
teaspoon salt 1 , teaspoon mono o h im
*2 teaspoon sugar glutamate
\ 2 tea-poon dry mustard Vi cup corn oil
z2 teaspoon paprika 1 n teaspoon cayenne (>epper
\ 'i eup cider vinegar
Mix together salt, sugar, dry mustard, paprika and monosodium
glutamate. Add oil and cayenne and stir until well blended. Add
vinegar and iv.it or shake well. Beat or shake well just belora
serving Use with favorite losscd green salad. Makes 1 cup.
FRESH LOCAL GROWN
OKRA
LEMONS
USTUUNE J FOB
Tooth Paste ___ 59c
U8TEBIXE
Antiseptic
ORANGE JUICE
Nabisco
Lb. Box
CRACKERS
25*
Nabisco
11 3/4-oz. Pkg.
OREO
33 *
Gebhardt
300 Can
TAMALES
25*
Gladiola
5-Lb. Bag
FLOUR
39*
Underwood Devil
2 1/4-oz. Can
HAM..........—
... 2 For 39c
Heinz Strained 4 3/4-oz. Jar — 2 For
BABY FOOD ....
......... 21c
Adolphus
2-Lbs.
RICE
35*
Lipton
1/4-Lb. Box
TEA
37*
Planter’s Cocktail
7 1/4-oz. Can
PEANUTS
33*
Hunt’s
No. 2 1/2 Can
PEACHES
25*
Quart
REAL-KILL .....
............89c
Can Quart Size
RAID__________
........... 79c
CELLO BAG
CARROTS
2 FOR 19‘
HOME GROWN
DOZ. EARS
CORN
50f
CALIFORNIA
POTATOES
10 LBS 39*
JERGENS le SALK
SOAP_______
« BARS
33c
LIT RITE
WAX PAPER
125-Ft. Roll
.. 25c
Reg. • Super or Junior
KOTEX .....
33c
SCOTT (WTitte or Colored)
TISSUE 2 for 25c
MAC.ARA
STARCH ....
34-oc Box
33c
AJAX.......
J FOB
27c
FAB_________
GIANT
59c
HfiS
LIBBY’S CHOPPED
1MW. PEG.
BROCCOLI ......
_____...... lie
FROSTY ACRES
1*0*. r*«.
FISH STICKS —
-------
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The Cuero Record (Cuero, Tex.), Vol. 67, No. 158, Ed. 1 Wednesday, July 5, 1961, newspaper, July 5, 1961; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth698655/m1/9/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.