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Show "Lifetime Guaranteed" Contact Lenses on budget terms DR. A. F. RICH Vision Specialist Cedar City, Utah Let Buttermilk be your cook-out assistant Foryour next outdoor men! prcpaic m giillcu uini sUa W ... uUuC;-milk uUuC;-milk Mustard Sauce or a Crusty Fish Fry with buttermilk Sauce Tartare. Buttermilk in June For Fish Fry Cook-Out Fishing for food compliments? You needn't go far to bait them with the wealth of dairy foods available these bright June days. One of the most delicious dairy products that "Bossy" has to oiler is buttermilk. And Milady, don't make the mistake of using refreshing buttermilk for a beverage bever-age alone. Have a cook-out. Make it a fish fry a Crusty Fish Fry with Buttermilk But-termilk Sauce Tartare. Clean the fish (walleye pike, perch, or haddock had-dock will do) before dipping in buttermilk; then roll in a seasoned sea-soned cornmeal-flour mixture and fry to a golden turn in butter. Top Crusty Butter Fried Fish with a delightful Buttermilk Sauce Tartare. Then Just sit back and watch your outdoor enthusiasts enthusi-asts dive in. If fish is not your family's forte, try a delicious grilled center cen-ter slice of ready-to-eat ham, served with geneious amounts of Hot Buttermilk Mustard Sauce. This sauce is a tasty, tangy combination com-bination of buttermilk, dry mustard, mus-tard, flour, salt and egg yolks well blended and cooked to a rich, thick stage. To be at its best. Hot Buttermilk Sauce should be served HOT, not lukewarm or cold. Last, but not least, to lend a bonus flavor and an attractive glaze to the ham slice, brush both sides with buttermilk before grilling and baste with buttermilk while on the grill. Be It fish or ham, the flavor is jnuch, much better when cooked j with buttermilk. HOT BUTTFRMrLK MUSTARD SAUCE FOB GRILLED HAM STKAK Tletd: 1 cap 1 cap buttermilk H tospoon dry mustard 1 teaspoon floor Vi teanpoon salt t egg yolks, slightly beaten 1 center slice ready-to-at ham, eat 1-lnrh thick Buttermilk In a small saucepan, slowly heat buttermilk. Mix mustard, flour and salt: add to egg yolks nd beat well. Blend egg yolk mixture into buttermilk; stirring constantly, cook until sauce thickens. Brush both sides of Ham Steak with buttermilk; place under broiler or on grill. Baste with buttermilk every few minutes to give ham an attractive attrac-tive glaze. Serve with Hot Buttermilk But-termilk Mustard Sauce. CRUSTY FISH FRY WITH BUTTFRMILK SAUCE TARTARE 8 servings t pounds fish fillets, turn as wait-rye wait-rye pike, perch, haddock, cod, etc. t cups buttermilk 1 cup yellow cornmeal 1 cup flour 1 tranpoon salt Dash pepper cup (1 stick) batter Wash flsh and drain thoroughly. Mix cornmeal, flour, salt and pepper. Dip flsh in buttermilk, roll in cornmeal-flour mixture: repeat. Melt butter in skillet and cook fillets about S minutes, or until golden brown; drain. Serve with BUTTERMILK SAUCE TARTARE. BUTTERMILK SAUCE TARTARE. Yield: S cups 1 cup buttermilk 1 cup dairy soar cream 4 teaspoon capers t tablespoons chopped plmlent olive 4 teaspoon paprika Si cup chopped parsley 1 teaspoon salt Blend together buttermilk, sour cream, capers, olives, paprika, parsley and salt; chill until ready to use. Or Try These Seasoned Butters on Hamburrers or Steaks! BASIL BUTTER: Blend togeth-er togeth-er 'A cup ttick) toftened butter, 1 teaspoon grated onion and 'i teaspoon basil. THYME BUTTER: Blend to-gethrr to-gethrr V cup (Vt ttick) loftened loften-ed butter. 2 teaspoon grated onion and 't teatpoon thyme. CHILI BUTTER: Blend together i4 cup ttick) toftened butter, but-ter, 2 teaspoon grated onion and I teatpoon chili powder. DALLEY AND COOLEY AGENCY Maesei Dalley and Chailes T. Cooley ' Agents OLDEST AGENCY IN UTAH Since 1922 General Insurance i ST-- w Tuna Fisnsffi i2 489 taBI I Thursday, Friday, and Saturday ( n . jeiif (ooVfWel1 fCoV! T1CV :E:'.;10faTOJ ::i 10.lOJJ 5r ib.iMi UgJ ?Ap?.'eS 4l Ifll t Biscuit Mix, fo,i,4,U.: 2 for 69 Beverage EffSr- " 10 for 99 ' l . (In Non Returnable SottUt - 28 01. - 6 for 1.00) Cherry or Boyssnberry & Bean$ joo g ggc ? q.AV0I. LZlLy Detergent Kn 2 for 49 Orange Juice EXr 6 for 1.00 TlSSU6 Brocatk li"uid D"'n for 49 French Fries c nj 10 chiffon -Toae. Ti.,ue lj Apple Sauce t 7 cans 1.00 Pineapple.:. 4 for 59c 3c w A II Ojr Grapefruit sw i 5 cans 95x Eggs Bre'r".tAGem 2doz.79c off?" O ro s WW 1 juice :;:r 3 can$ 79, Cake$ ,3 for l00 Saleway Farm Fresh Produce! Safeway Guaranteed Meats! ianaMs ) K$ IPoS Roast n S) Fancy - Flavorful - Golden Ripe 1 1 V Sof.w.y'i fomou. Trim ,uw, . , chuck L Clll .,. , r II Roatl Heavy With Good Eating Mal .. . If I A 1 f Ideal Sliced 11 ' , V f V.ry littl. Son In Proportion to M.at. f - 1 VJZ With Cereal, Jf Inf f 1 J f W don't rim away your choker moty II L-. J K. J J Jf Fruit or Crtam tCm llsl I . r part, to b. laid at o high.r price. 1 11 I f J f (Boneless - lb. 69) I rrrntc New Crp -us- n- Ih Rc Rib Roast ASfrwt7oXdeMeai lb. 79 VallUld Tender -Add. Flavor to Roattt I IJ Ur . , Ground Beef iSSW 2 lbs. 09 Eled LettUCe eadl 10 Wicklow Bacon dNoQ:tVs.. lb. 53 I I Price Effective Thursday, Friday and Saturday |