The Comanche Chief (Comanche, Tex.), Vol. 122, No. 51, Ed. 1 Thursday, May 2, 1996 Page: 4 of 22
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€** .Jtond«klw2. 1896
^‘Someone’s
In the
Kitchen™"
1< L.*flr< . . — . -
BLACK BEAN TORTILLA PINW1
«
1 8-oz. pkg. cream cheeae, toftcncd
1 c. daily aour cream
1 c. (4 ok.) chredded Monterey Jack cheeae
14 c. chopped, well-drained
pimento-stuffed green olives
U4 c. chopped rad onion
1ft t acaaoned salt
1ft t. garlic powder
1 15-or. can black beans, drained
5 10-inch flour tortillas
Salsa
Rfirt cream rfiwt* and sour cream in nwHnm bowl until well
blended. Stir in Monterey Jack cheese, (dives, onion, salt and
garlic powder. Cover; refrigerate 2 hours. Place beans in food
processor or blender, process until smooth. Spread each tortilla
with thin byer of beans. Spread thin layer of cream cheese
mixture over beans. Roll up tortillas tightly. Wrap in plastic wrap;
refrigerate until H»in*«t Cut tortillas into 34-inch slices. Servce
with salsa. Garnish as desired. Makes 12 to 16 appetizer servings.
FROSTY PINEAPPLE NOG
(Low Put)
3 cups buttermilk
1 can (8 oz.) crushed pineapple in juice,
inutnlnwi
14 c. sugar or hooey
11. vanilla extract
141. salt
5 ice cubes
Fresh mint sprigs
Place buttermilk, pineapple and juice, sugar, vanilla and salt in
blender. Cover; blend about 30 seconds or until combined. With
MhhW running, add ice cubes one at a time, through feed cap.
Blend «mril minim is month and frothy, four into six chilled tall
giimm Quihh mrii serving with mint sprig. Serve immediately.
(Fat: 1 g per 1 cup)
PICANTE ONION SOUP
(6 servings)
3 cups thinly sliced onions
\V , V A'Xf.
1 clove girlie, minced ^
I 14 c. buttes or -margarine
2 cups tomato Juke
1 can (10 1ft ounces) condensed beef broth
1 soup can water
’ VI VtfHnVW VPNIMMP
i ltehniWttfISllKtions on the Sq«|,
Inter's Studio, Hamtoa; Ttua Tutboob
fttato’sHariwMtDtliM.
CAKES
by AIM *A11 kinds of cakes
Special occasion cakes
HR HI I
915/356-3718 EE
■ Hours. Mon.-Fri 9-4:30
500 N. Bryant
1ft c. pkante sauce
1 c. aaaeaaonad croutons (optional)
1 c. (4 oa.) shredded Monterey Jack cheeae (optional)
Additional pkante sauce
Cook onions and garlic in butter in 3-quart saucepan over
medium-low heat about 20 minutes, stirring frequently, until
anions are tender and goldtu brown. Stir in tomato juice, broth,
water and 1ft c. pkante sauce; bring to a boil over high heat.
Reduce heat to law. Simmer, uncovered, 20 minutes. Ladk soup
into bowls and fiHnkie with croutons and chese. Serve with
additional pkante sauce, if desired. (Fat: 8 g per serving.)
STEAK & SNOW PEAS STIR-FRY
34 lb. lean, well-trimmed boneless beef
lop round steak
2 T. cornstarch, divided
2 T. soy sauce
1 T. dry sherry
1ft t. sugar
1ft t. salt
1 c. uncooked rice
2 T. thinly sliced green onions with tops
2 T. diced red bell pepper
1 T. vegetable oil
34 c. water
1 can (8 oz.) water chestnuts, drained & sliced
1 pkg. (6 oz.) frozen pea pods, thawed
Freeze meat unitl slightly firm. Cut meat diagonally across grain
into very thin slices; place in shallow baking dish. Combine 1 T.
^cornstarch, soy sauce, sherry, and sugar and salt; pour over meat.
Marinate at room temperature 30 minutes. Prepare rice according
to package directions, omitting butter. Stir green onions and bell
peppe nto rice; set aside. Drain meat, reserving marinade. Heat
oil in large nonstick skillet until hot but not smoking. Add meat;
cook and stir until lightly browned, 3 to 4 minutes. Combine
remaining 1 T. cornstarch and water with meat marinade; mix
well. Add to skillet with water chestnuts and pea pods. Cook
and stir until sauce boils and is thickened and clear. Serve meat
mixture over rice mixture. (Fat: 4 g) Makes 6 servings.
APRICOT MOUSSE
(Makes 6 servings)
J
4 cups vanilla lowfat yogurt
2 cans apricot halves in heavy syrup, drained
1 T. sugar
11ft t. orange-flavored liquor (optional)
1 c. fresh blueberries
4 strawberries
Mint leaves (optional)
Spoon yogurt into large strainer lined with double thkknesa of
cheesecloth or a coffee filter. Place bowl beneath, but not touching
strainer to catch liquid. Cwer; chill 24 hours. Scrape yogurt into
a medium bowl. Discard liquid. Place apricots in a food processor
or blender. Process until smooth. In a large bowl combine apricot
puree, drained yogurt, sugar and liqueur; mix well. Cover; chill
at least 30 minutes, lb serve, spoon blueberries into 6 wine
glasses or dessert dishes, reserving a few berries for the top.
Spoon mousse over berries. Hull strawberries and slice thinly.
Ibp each ‘serving of mousse with a few slices. Sprinkk with
remaining blueberries and garnish each with a mint leaf. (Fat:
3 g per serving)
HAPPY COOKING!
■;
Senior
Citizen
Menu
FRIDAY MAY 3
Roast Beef, Brown Gravy,
Whipped Potatoes, Mustard
Greens, Pineapple Chunks,
Cheese Stick, Milk, Bread, Butter
TUESDAY MAY 7
Beef Stew, Pineapple Raisin
Coleslaw, Baked Rice Custard,
Refh Cookie, Combread, Milk,
Butter
WEDNESDAY MAY 8 /.
Meatballs, Mushroom Gravy,
Spinach, Cream Cabbage Apple
Slaw, Banana Pudding, Milk,
Bread, Butter. •!
THURSDAY MAY 9
Covered Dish Day
*j 1 u " >," in*
OPENING MAY 6, 1996
DARLA S LITTLE RASCALS
GROUP DAY CARE HOME
(PlllstMToMi:
llidiajiiuml Hails
RtfUniuiuJ ntiii
: : :'j' :: : . .' ” •
Owner Darla Seider
Cm* by or oil n enroll your child 91.
4v,
18 Months & up
Dorthy Bloyd Featured At
De Leon Art Assn. Meeting
By: LaRue Campbell
Dorthy Bloyd of Comanche
presented a very interesting
demonstration in oil at the April
meeting of the DeLeon Art
Association.
Dorthy stated that one of the
most important things for an artist
to remember is to always have a
tolor Wheel on hand when
working on a painting. Consulting1
■the color wheel is essential to
mixing paints as well as
establishing a form, shading and
highlighting
Dorthy explained that different
values and intensity of color are
used to establish depth, dimension
and form; also value or intensity of
light are employed to achieve high
lighting the focal point as well as
the diminishing highlights out of
the focal point.
As Dorthy was explaining these
different aspects, she was finishing
a painting of beautiful red roses.
Two small paintings of pink
roses, by Dorthy, were given as a
door prize at the end of the
meeting.
A demonstration by Annie
Leatherwood of Stephenville will
be the main feature for the May
meeting.
Puzzle
Solution
L£RA
iQkfi
IN|£ D
S-226
ELECT ELECT ELECT
ELECT
MARVIN
N IE MAN
citycouncil
"LET'S MAKE JK CHANGE"
NUtiMl Hf lurrta Ml
l. 491 C«nm Valley, Coaincht. Tama* 74442
EFFECTIVE May 1-7. 1996
Comanche, Texas
ALlSUP'Sfe'stte
6 Pk. Cans
QUALITY & VALUE
WITH ADDED CONVENIENCE!
AlistiP'J
Allsup’s HAM. EGG I CHElSE OR
SAUSAGE, EGG & CHEESE
BREAKFAST
BURRITOS
EACH
LANCE
TUBE NUTS
PEANUTS
2.125 OZ.
2J91
ALLSUP’S
SAUSAGE
ON A STICK
EACH
99*
SHURF1NE
SALTINE
CRACKERS
1 LB. BOX
ALL VARIETIES
RUFFLES*
CHIPS
REG. $1.59
I0
ALLSUP'S 1.5 LB. LOAF
SANDWICH
BREAD
<M EACH OR
2*109
FILLED WITH
YOUR FAVORITE
FOUNTAIN DRINK
TALLSUP
BIG 32 OZ. PAPER CUP
59*
STORE SPECIALS
THOfW APPLE VALLEY COOKED OR HONEY
Ham or Turkey.........to oz. 1
BANANA OR CHOCOLATE _
Mello Party Pies 3 for$1°°
Spring Water..............um 99*
Valley Fare Bath Tissues
4-Roll Pkg.
590
Lance
Crackers
4/$1.00
Shur-Fine
Charcoal
10 lbs
$1.79
ALLSUP S MONEY ORDERS.
UP TU $299.00 FOR 29C
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Wilkerson, James C., III. The Comanche Chief (Comanche, Tex.), Vol. 122, No. 51, Ed. 1 Thursday, May 2, 1996, newspaper, May 2, 1996; Comanche, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1039750/m1/4/?q=Lamar+University: accessed June 7, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Comanche Public Library.