The Cuero Record (Cuero, Tex.), Vol. 69, No. 152, Ed. 1 Thursday, June 27, 1957 Page: 4 of 10
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Vl|UniNnJg|
CHUCK
• * » •» **'
L
June b Dairy Month
s.'’’%■* * J* \ Hpe . ^
-: -•-i
FORGET
A TOES
mm and-grace
Ml food,” sang •
9*1.
< s"?0r wisdom awd gulden c«,
'■ *§ar all Rood thing* 'food,
But don’t forget the potatoes!”
Who could? Potatoes are high
on the. Mot of perennially pre-
ferred food staples, good at' any
time in any size.
But there’* - something extra
special about the new potatoes
that grace the table only at
this season A- little (on* being
no more than a sue-
1) and round and
tod or uMt*. They have their
atm particular sweetness, ten-
derness and fineness of texture
and, the flavor of. spring it-
self.
The varied nomenclature of
potatoes is interesting. The
word apparently derives from
lha Spanish ’’batata”. The
•wades have a liking tor a nice
hpt “potet”, the Danes greatly
nstfeh - ”potet**”. the Greeks
have the word “potato'’ tor it.
' -Our homely term "spud”
osoms to have come from the
Seottish spud, a spade or fork
used In the cultivating of pota-
toes. It’s only natural that the
potato should have international
Hue book listing because pota-
toes constitute the world's most
valuable vegetable crop.
little, fresh-tasting new po-
tatoes are skins full of energy-
giving, healthful nutrients. They
asntain carbohydrates, minerals,
proteins and vitamins, particu-
larly vitamin C Because so
many potatoes am eaten, and
haaauaa their nutrients are ao
readily aastmllatad-tor ax-
* 'ink tte turn Dffltnnt $t the
poms is reported to. ba more
than 10 per cant availabls for
body nss is this vagatabie Is a
mainstay of dur nattonal diat
Of course, it’s a blessing to
know, when supper has to be
wtdppert up in a burry, that new
potato** boiled “In their Jac-
—msf*. ahdT iwelcd with ths mere
touch of a knife — or a finger,
am delicious Just buttered and
salted. But wo shouldn’t forget
that they can alao live up to
ouch intrlgulngly flavorful pre-
aentattono as New Potatoes With
Brash Dilfl,-and aavorlngty ele-
gant Chateau Potatoes.
The United Fresh Fruit and
Vegetable Association suggests
these company “dress-ups” for
the charming new potato.
Bow Potatoes With Freak M
1H pounds new potatoes
| 1-inch boding water in sauce-
I 1 teaspoon salt
' 1 tablespoons butter or mar-
garine
1 tablespoon shopped fresh
I m
- 4 10* teaspoon ground black
1 pepper
Wash and scrape potatoes.
Place in a saucepan with boiling
water and salt. Cover and cook
■idl done. 10 to IS minutes. Re-
move cover and place over heat
to evaporate water. Add butter
ar margarine, chopped dill and
ground Mack
lightly. Serve
5 to • servings
114 pounds small new potatoes 1
1-inch boiling water In aauce-
pan
1 teaspoon salt
1/4 cup butter or margarine
Salt to taste
Ground black pepper to taste |
Chopped fresh parsley
Wash and scraps new potatoes.
Place in a saucepan with 1-inch j
boiling water and 1 teaspoon
salt. Cover and parboil 10 min-
utes. Drain. In the meantime,) |
melt butter or margarine in a
•xtxS-inch baking pan. Add I
drained potatoes. Turn to coat!
all aides. Sprinkle with salt and i
ground black pepper «> taste.
Bake, uncovered, in a preheated j
moderate oven (375 degrees Ft
for 45 to 50 minutes or until
done, turning occasionally to |
brown all sides. Serve with
fresh parsley sprinkled over the j
top. YIELD: 5 to 6 servings.
Lyauaaise Potatoes
1 cup chopped onion
g tablespoons butter or mar-1
garble
2 pounds cooked new potatoes
1 teaspoon salt
1/g teaspoon ground biack
pm*r
Chopped fresh parsley
Saute anions in butter or mar-1
garine until golden brown.
Sllca cooked new potatoes and
add to browned onions. Cook 3
minutes, stirring frequently.,
Add salt and ground black pep-1
per. Sprinkle chopped parsley
over the top. Serve hot
YIELD: 6 servings.
MallrT ©’Betel Potet
S tablespoons butter or mar-|
garble
1 tablespoon flour
1 cup milk
1 teaspoon salt
1/4 tsaapoon ground black
P*PP*r
2 tablespoons
Juice
S tablespoons
parsley
2 pounds cooked new potatoes
Malt butter or margarine In
a saucepan. Blend fai flour. Add j
milk ud mix well. Cook to med-
ium thickness, stirring constant-
ly. Add salt, ground black pep-
per, lemon juice and parsley.
Pour over cooked new potatoes.
Shske bver moderate heat until
hot. larva at once. YIELD: 6
serving*.
Maw Potato Salad
Cbok cold, diced new potatoes,
combine them with diced green ; |
pepper, diced celery and grat-!
«d carrots and toss lightly with
_ mixture of sour cream, may-
onnaise, salt, ground white pep-
per ‘and a touch of curry pow-
Her.
New Potatoes with Rosemary
Serve new potatoes whole,
with browned butter flavored
with fresh lemon juice and sea-
soned with salt, ground white
pepper and crumbled whole rose-
mary leaves.
It took Washington and the
members of ths Constitutional
Convention M days to frame |
the Constitution.
SPECIALS FOR FRI. & SAT.. JUNE 28 & 29.
(Saturday Only)
VEAL — LAMB — FRYERS
BAR-B-QUE
Home Made Potato
SALAD
Veal
CHUCK
Veal ” ’
ROUND
HAM
T^rre White
EGGS
T*- BONES
Dos.
38*
10-ox. Pkf.
WBERRIES 22*
K i. HANS SUPERETTE
Phone 5-3814
Specials For Fri - Sot., Jim* 21 - 29 - - Double Ac* Stamp Pay On WsdnusdayiT^
.............. -................. .......... ---------------------------------------------- " ’........■■ (r • ■-a mw-lte
Holsum
Rainbow & 2
Richter Lftfffe
ADMIRATION
LB. PK.
CANISTER PACK
Q CKtiN
3 v»ni«y^ijh
vmvu
3-LB.
LIGHT CRUST
UNCLE WILLIAM
NO. 300
Pork&Beans 4
FIRST CHOICE
TOMATOES
NO. 303
4 For...
SUNSHINE CRACKERS
CRACKERS
LbB.,.. 25c
HUNT'S TOMATO
SAUCE
8-OZ.
3 For.... 25C
PEACH ES ~ Hunt’‘s,ictd “ H,dv“ n„. *v..... 29*
UNCLE WILLIAM SHOESTRING
POTATOES
No. 300 . ..
WISHBONE ITALIAN
DRESSING
35*
8-02.....
FIRST CHOICE
BLACKEYE PEAS
23*
No. 300 — 2 For ..
PT REAL KILL - 'VHh Spr,y’ 2y.Lb 49*
HALO SHAMPOO
89c Sixe ....
IMPERIAL CANE
SUGAR
5-LBS.
49c
DELTA SUMMER
DILL PICKLES
„ 35'
LETTUCE
Large Head ... 1 mm
CARROTS-1*
rb 9*
^py — California
10 ^ 39*
FRESH GROUND CHILI or
wWtW-* 1
PURE PORK COUNTRY
SAUSAGE
LOIN or ROUND
STEAK
MS?E
*4aA aril
STEW MEAT
ROAST
445c
VEAL AND LAMB RIB , ^M|
BARBECUE
60c
"°T SAUSAGE - “Lj
ta-
in
in
BARBECUED CHICKENS^Ml00^
FOREMOST — Vs-GAL. SQUARE • * ; J
MELLO
COUNTRY FAIR FROZEN APPLE, PEACH, CHER!
FRUIT PIES
LIBBY’S FROZEN
PEAS & CARROTS
LIBBY’S FROZEN
CAULIFLOWER
Cuero Food waft
Store
Edmund C. Boyssn, Carroll E. Ley, Douglas Boysen
J
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The Cuero Record (Cuero, Tex.), Vol. 69, No. 152, Ed. 1 Thursday, June 27, 1957, newspaper, June 27, 1957; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth698891/m1/4/?q=Lamar+University: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.