Mineral Wells Index (Mineral Wells, Tex.), Vol. 85, No. 196, Ed. 1 Sunday, December 22, 1985 Page: 16 of 33
This newspaper is part of the collection entitled: Palo Pinto County Newspapers and was provided to The Portal to Texas History by the Boyce Ditto Public Library.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
4
Page 6B
MINERAL WELLS INDEX
Sunday, December 22,1985
Page7B
MINERAL WELLS INDEX
Sunday, December 22, IMS
even Palo Pinto County youths participate in District Food Show
comi
cooled
-71 WVWU JMH
to cup all purpose flour
CHOCOLATES
DRUG CENTER
Bracha Villa Chocolate
Plush
price
Presto Electric Knlfe/Slicer
1995
THE CUT UP
Grab Bags
Regent Sheffelld
CULTERY SET
Caat Iron
English Leather Musk..$ 3"
TRIVETS
Rubbermaid Serve & Save
Chlnet
PLATES
Photo Albums
Containers
10 page
Salad
CHRISTMAS
CHOCOLATES
Duracell C or D
Batteries
2 pk
Prescut 2 piece
ITEMS
After Shave
Polaroid SX70 or 600 Speed
4 Vi 01
10 exposure
Polyester or Plastic
Christmas
Maxfields
Flowers
Chocolates
Kodak CP 135-24 or CL110 24
Color Film
price
Mead Boxed
Memorex Video
Cassette
FACIAL TISSUE..89
Tapes
VMS only
RETIREMENT BANKS
Norelco Satin
GUMBALL MACHINE
CURLING IRONS
OR BRUSHES
Oak
SEIKO
GLASS
STORYBOOK CANDY
GIFT ITEMS
WATCHES
TUMBLERS
M&M CANDY
pnce
price
pnce
% price
ROUGH RIDERS
COVERED
CHERRIES
350 degrees F. for 30-25 minutes.
Tammy Murray, Graford 4-Her,
won 4th place overall with thia salad
recipe:
1 head lettuce, broken into bite size
pieces
1 onion, chopped
1 cup celery, chopped
1 cup grated carrots
110-oz pkg. frozen green peas
cooked, drained ar ‘
1 pint mayonnaise
Layer in a large salad bowl: let
GE Deluxe Tough Cast
SKILLET.
IS piece ______
PUNCH BOWL SET
Mix together and drinle over
warm cake.
Amber Webb, a member of the
Graford 4-H chib has a basic recipe
for CORNBREAD.
1 cup yellow cornmeal
1 cup sifted flour
4 tap. baking powder
degrees F. for 30-36 minutes. 3/4 cup milk
Here’s a recipe for PEANUT BUT- 3 Tbsp, chocolate-flavored syrup
TER CHEE8CAKE from Christi Col- 311/16-os. bar chocolate-coated
eman, Gordon 4-Her
1 pkg. chocolate cake mix (J-layer
size)
Mt cup butter or margarine, softened
IMPORTED HAMS. Chopped or Cooked 1 lb
coarse meal. Sprinkle milk, one
tablespoon at a time, evenly over sur-
face; stir with a fork just until dry in-
gredients are moistened. Shape
dough into about sixty 3/4-inch balls.
Place in ungreased 13/4-inch muffin
pans, and shape each ball into a shell.
Bake at 400 degrees F. fOr 10-12
minutes. Cook completely. Combine
next 8 ingredients; mix well. Cover
end chill st least one hour; spoon into
tart shells. Garnish with pimento
strips. Yield: 5 dozen
Another Graford 4-Her, Becca
Murray, shares her holiday recipe
Charlie Cologne
ito mix-
brown
Jodi Jones of the Santo 4-H club won
first place with LASAGNA:
Ito lb. ground beef
1 jar (medium) spaghetti sauce
2 pkg. mozzarella choose
igna noodles
1 combread
to cup onions, finely chopped
to cup celery, finely chopped
to cup radish, finely chopped
to cup sweet peppers, finely chopped
1 sm. jar fine chopped pimento drain-
cheese end 3 Tbsp, su
And Kay Knight, of
club, placed 4th in the Nutritious
Snacks A Desserts category with her
recipe for GRAHAM CRACKER
BARB.
22 graham crackers, crushed (Ito c.)
1 box powdered sugar (Ito c.)
1 large pkg. chocolate chips
to pound margarine, melted
1 cup peanut butter
Whitmens 1 lb.
Samplers Fine
Sand & Sable
2 ot. Cologne Spray
1-2 cups cottage cheese
1 Tbsp, parmesian cheese
Brown beef. Add ssuce, let sim-
mer Mix cottage cheese, egg and
parmesian cheese together In s small
bowl. Cook noodles Layer: sauce,
noodles, cottage cheese mixture,
sauce, mozzarella cheese, noodles.
Cannon 50 Auto 35mm
Snappy Camera..*759B
While Supplies Last
3 8-oz pkg. Neufchatel cheese,
softened
1 cup granulated sugar
1 cup chunky-style peanut butter
Elizabeth Arden
Eye Shadow Kit
WhM • buy! OMC S-.tr.nd
•mbroKary Hom in • Mf
••IMtion ol color*. now at
half prtc.f
ENVELOPES
;e cheese mixture, ssuce and tuce, onion, celery, carrots, peas,
th mozzarella cheese. Bake at Spread mayonnaise Over the above
Inkle over the mayonnaise: 8
m bacon^ S Tbep. parmesian
ir, mixed.
e Gordon 4-H
Musk Cologne
3 oz.
ORANGE CUPS:
4 med. naval oranges
4 med. size sweet potatoes
3 Tbep. butter or margarine, melted
to cup light brown sugar, packed,
divided
to tap. grated orange rind
to Up. salt
2 Tbep. pecans, finely chopped
Orange rind curls, (optional)
Cut oranges in half crosswise. Clip
membranes, and carefully remove
pulp (do not puncture bottom). Chop
orange pulp, measure to cup, reserv-
Pour in hot greased
•x*-inch baking paa. Bake in
preheated 480 degrees F oven for 30
minutes Yield 4 servings
In the Junior category (age 12-13),
F. for 13 minutes. Remove from
oven, cool slightly. Meanwhile, in a
large mixing bowl, mix together
cheese, sugar, non nil* butter, brown
sugar, flour and mix well. Add eggs
Mix graham crackers and
powdered sugar thoroughly. Add
margarine and peanut butter. Stir
well to blend. Pat firmly In 0xl3-inch
pan. Place wax paper over and chill
45 minutes in refrigerator. Melt large
package chocolate chips and spread
over chilled layer. Let stand about 15
minutes before cutting into bars.
Nicole Ray, senior 4-Her from
Graford, won third place in the senior
main dish category with CHICKEN
SALAD TARTS:
2to cups all-purpose flour
to tsp. salt
Quartz Fashion .
Watches.. ?.16. •*
to cup shortening
to cup butter or margarine
to to 2/3 cup milk
4 cups finely chopped cooked chicken
2 stalks celery, finely chopped
to cup slivered almonds, toasted
2/3 cup mayonnaise
2 Tbsp, steak sauce
to Tbsp, curry powder
to Tbsp, seasoned salt
to Tbsp, garlic salt
Pimento Strips
Combine flour and salt; cut in
shortening and butter with a pastry
blender until mixture resembles
English toffee, crashed
In mixer bowl, beat cake mix, but-
ter and the one egg on low speed of
mixer till crumbly Press 2 1/3 cups
of mixture onto bottom and 1-In. up
sides of an ungreasod 13x9x2-in. bak-
ing pan. Bake crusts at 280 degrees
Chaps
After Shave .;.4Vi9
to cup salad dressing
to cup creamy cucumber dressing
1 large tomato, finely chopped
Crumble cornbread, add onions,
celery, radish, sweet peppers,
tomato, pimento, mix in salad dress-
ing snd cresmy cucumber dressing.
Dressing:
Add 2 Tbsp, mustard. Toes, chill,
and serve. Yield: 6-8 servings
Santo 4-Her Chris McPherson
shares his recipe for CHOCOLATE
POUND CAKE:
to cup shortening
1 cup margarine
3 cups sugar
Seggs
3 cups flour
to tsp. baking powder
to tsp. salt
to cup cocoa
Ito cup milk
1 tsp. vanilla
Cream shortening, margarine and
sugar. Add eggs, one at a time. Beat
well. Combine flour, baking powder,
salt and cocoa. Add to creamed mix-
ture, alternating with milk Stir In
vanilla. Pour Into greased and
floured tube pan. Bake at 350 degrees
F. for one hour.
Chocolate Glaze:
2to cup powdered sugar
3 Tbsp cocos
Embroidery
Floss
Values to
815.00
excluding lights
candy, cards
10 am-6 pm
Sunday
for your Christmas Shopping Convenience
l egg, beaten well
1 tsp oil
Combine sifted dry
with milk, egg snd oil In
until
G. I. JOE
Action
Figures
STUFFED
TOYS
Mineral Wells, Texas
320-3358
Store Hours: Mon.-Fri. 8-8
Sat. 8-7
CANDY CANES
for SWEET POTATO-STUFFED ing rest for another use. Using kit-
chen shears, cut edge of orange cups
into points.
Cook sweet potatoes in boiling
water 20-26 minutes, or until tender.
Let cool to touch; peel and mash
Combine mashed potatoes, butter, 2
Tbep. brown sugar, grated orange
rind, to cup orange pulp, and salt;
mix well.
Stuff orange cups with p
ture. Combine remainir
sugar and pecans; sprii
potatoes Place orange cups in a
13x9x2-inch baking pan; bake at 375
CHIP AND
DIP SET. ..
By Jackie Craver
County Extension Agent
4-Hers test their foods and nutrition
expertise through the 4-H Foods A
Nutrition project and by par-
ticipating in local, county and district
4-H Food Shows. Eleven youth from
Palo Pinto County participated in the
Disrict 8 4-H Food Show in Stephen-
ville recently.
For the contest, each 4-H entrant
in one of four classes, In-
main dish, fruits &
vegetables, breads and cereals, or
nutritious snacks & desserts
The Food Show is not just a cooking
contest. Each youngster
demonstrates what he^aphe knows
about nutrition, meal planning, food
buying and meal service, as well as
preparing food. The 4-Hers are asked
questions by a panel of judges on
general nutrition and the nutritional
value of their display.
Nutrition is a vitally important
concern today among all age groups,
However, it Is the youth who need to
develop a strong nutritional
background In order to impttove their
health in later years This can be ac-
complished through 4-H foods and
nutrition projects snd the food show.
Let’s take a look at the foods each
4-Her prepared for the District Food
Show.
In the sub-junior category Ord
grade through age 11), Heather
Youngblood, a Palo Pinto 4-Her,
place second overall in the main dish
category with CHICKEN A RICE
CASSEROLE
Ito cups uncooked rice —-
6 pieces of chicken
1 can cream of mushroom soup
1 cups cream of celery soup
to cup sliced almonds
1 stick melted butter
1 can cream of chicken soup
1 small can of mushrooms
Melt stick of butter into large
shallow pan. Roll each piece of
chicken in the melted butter and set
aside. Cover the bottom of the
shallow pan with the rice. Mix the
three cans of soup, water, almonds
and mushrooms together. Pour this
mixture over the rice. Lav the six
pieces of chicken (skin side up) on
top of the mixture of soups. Cook at
250 degrees F. for 2to hours. Yield:
4-6 servings.
Leah Ray, of the Graford 4-H club,
prepared CORNBREAD SALAD.
Cornbread:
1 cup buttermilk
to tsp. salt
to tsp. soda
legg
2 cup yellow meal
1 Tbsp, sugar
Grease pan, let it get hot, put mix-
ture in pen and bake on 350 degrees
Limited Supply
PHARMACY
rrwn
HOLID^S
SHOP fkND COMPARE
one at a time and beat In. Stir in milk.
Bake at 360 decrees F. for 30
minutes. Let cod Set in refrigerator
overnight When ready to serve, driz
zls chocolate syrup over the top then
crumble 3 ban of candy over the top
Jan Pierce, Gordon 4-Her,
prepared a recipe for ITALIAN
BREAD WITH TANGY PINE-
APPLE FILLING.
1 Tbsp sugar
2 tsp. salt
2 pkg. active dry yeast
3 cups (about) flour
1 Tbsp, butter
Water
Cornmeal
Salad di
legg white
In large bowl, combine sugar, salt,
yeaat and 2 cups flour. In 1-quart
saucepan over low heat, heat butter
and 13/4 cups water until very warm
(120-130 degrees F.) (butter doesn’t
need to melt). With mixer at low
speed, gradually beat liquid into dry
ingredients until just blended. In-
crease speed to medium; beat 2
minutes, occasionally scraping bowl
with rubber spatula. Beat in to cup
flour to make thick batter; continue
beating mixture at medium speed 2
minutes, scraping bowl often with
rubber spatula. With wooden spoon
stir in enough additional flour (about
13/4 cup) to make a soft dough. Turn
dough onto floured surface; knead
until smooth and elastic, about 10
minutes, adding flour while
kneading. Cut dough in half; cover
pieces with bowl; let dough rest 20
minutes for easier shaping. Grease
large cookie sheet; sprinkle cookie
sheet with cornmeal. On floured sur-
face with floured rolling pin, roll
each half into 15-inch by 1-inch side,
tightly roll dough, jelly-roll fashion;
pinch seam to seal. Place loaves,
seam side down, on cookie sheet and
taper ends. Brush loaves with oil;
cover loosely with plastic wrap.
Refrigerate 2 hours. Preheat over to
425 degrees F. Meanwhile, remove
loaves from refrigerator; uncover,
let stand 10 minutes. Cut 3 or 4
diagonal slashes on top of each loaf
Bake 20 minutes. In small bowl with
fork, beat egg white and 1 Tbsp
wate. Remove loaves from over;
brush with egg-white mixture, return
to over and bake 5 minutes.
Bread Filling - Tangy Pineapple:
1 6-oz. pkg. cream cheese
to cup crushed pineapple, drained
2 tsp horseradish
Combine cream cheese, softened
with pineapple and horseradish. Cut
bread horizontally in half. Then even
ly spread filling on bottom bread
half. Slice in equal pieces to serve.
The 4-H Food Show is sponsored by
the Texas Agricultural Extension
Service, The Texas A A M University
System. For more information, cal)
the Palo Pinto County Extension of-
fice st 325-4414, ext. 228.
Description
of children
is important
"You don’t know what you’ve got
til) it's gone.”
Unfortunately that statement is
particularly appropriate and apt for
parents who discover their child
missing — and whose minds go blank
due to penic. •
"It's hard to believe I was so upset
I couldn't remember the color of my
own kids’ eyes or how tall they'd
grown," recounts Lynn DeVivo.
"Even after I got my wits about me,
it was very hard to describe my son
and daughter As special as they look
to me, Renee and Steve are just faces
in the crowd to someone who doesn’t
know them.”
Mrs. DeVivo* children, Renee and
Steve Burrell, disappeared from
Brooklyn in July of 1884 They were
identified by a teacher and a person
who saw them playing in a park in
Columbia. Miss Both recognized the
children from a photograph and
description published in a free televi-
sion movie guide. The information
Mrs DeVivo gave authorities al the
time of their disa pi*-a ra nee led to her
children's return home.
"Most abduction cases rely heavily
on the description a parent
provides, according to Police Sat
.Joseph St John of the Indianapolis
Missing Persons Department. "We
need accurate, identification infor-
mation, and we need it right away.
The first few hours of the search are
critirsl "
Often that is ths time parents are
most distraught, confused and
unable to give a precise description
Carolyn, Zogg, associate director of
Child Find, Inc., the national, non-
profit organization that aided in the
recovery of Renee and Steven Bur-
rell, recommends that parents
record as many vital statistics and
facts about their child as possible
before tragedy strikes
PAYING TOO MUCH IN TAX 837
"Why seed pert et
your CD Interest
to Uncle 5emT"
830%
TAXFREE
BONDS
4
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Matching Search Results
View four places within this issue that match your search.Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Bennie, Bill. Mineral Wells Index (Mineral Wells, Tex.), Vol. 85, No. 196, Ed. 1 Sunday, December 22, 1985, newspaper, December 22, 1985; (https://texashistory.unt.edu/ark:/67531/metapth1170408/m1/16/?q=%221964~%22: accessed August 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Boyce Ditto Public Library.