The Times

Thursday, January 5, 1961, page 37 (of 41)

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"THE BIG MOVE IS TO CAPE CORAL FLORIDA!"

UNSURPASSED FISHING both deep sea and fresh water PLEASURE AFLOAT at the Waterfront Wonderland THE NAUTILUS Cape Coral's luxury resort motel and club DREAM HOMES- priced to fit every budget ...says BILL STERN Dean of American Sportscasters "Across the country-from all over the world! -people are going to Cape Coral, going for Cape Coral, growing with Cape Coral! For here, Pleasure, Happiness, Comfort, Fun are more than just words-they're everyday realities! Don't put your future happiness off, another day! Find out the amazing story behind Cape Coral, and how easily you can find your place in the sun, now!" CAPE CORAL challenges comparison! CAPE CORAL invites inspection! CAPE CORAL HOMESITES are offered and sold on merit alone for as little as $20 DOWN, PER MONTH If you cannot visit this "Waterfront Wonderland" In person TAKE ONE MINUTE TO PROVE CAPE CORAL IS FOR YOU! Send for your free copy of "THE CAPE CORAL STORY" CHAMBER OF COMMERCE MEMBER Lee County, Ft. Myers, Dade County, Florida State FISHERMEN! Enter First Annual Tournament Fabulous Fishing, Prizes, Fun! ON THE CALOOSAHATCHEE RIVER OPPOSITE FT. MYERS Gulf Guaranty Land & Title Co., Dept. S55 Gulf Guaranty Bldg., Cape Coral, Florida Please rush me FREE copy of "THE CAPE CORAL STORY" in full color details on Fishing Tournament Name Address City Zone State AD 58022 (B-O)

IF you're STOUT Send for This FREE Style Book

Lane Bryant $498 SIZES 38 TO 60 SAVE MONEY on latest styles in dresses and coats, Sizes 38 to 60, designed to help you look slimmer. All at really LOW prices. Exquisite floral print in life-like colors accents skirt of this smart shirtwaist-style striped Dress. Drip-dry Cotton needs little or no ironing. Only $4.98. Others $2.98 to $29.98. Coats $12.98 up. Also sportswear, suits, hose, shoes, hats and underwear. Mail coupon for Free Style Book. Lane Bryant DEPT 65 INDIANAPOLIS 7, INDIANA Please mail FREE Style Book for Stout Women. (65) Name Address Post Office Zone State S-61

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A GUIDE TO GLAMOROUS MEALS THAT REFLECT THE GENIUS OF WORLD-FAMOUS CHEFS AND FINE COOKS A treasury of culinary masterpieces in THE GOURMET FOODS COOKBOOK

YOURS FOR ONLY 50c EACH Postpaid No matter how many other cookbooks you now own, you'll turn to this superb collection of rich and subtly flavorful foods for important occasions ...for your proudest moments as a gracious hostess. 152 fabulous recipes for the gourmet - The Gourmet Foods COOKBOOK TO: SUBURBIA TODAY BOOKS 153 N. Michigan Ave., Chicago 1, Ill. Enclosed find $ for which please send me postpaid copies of "The Gourmet Foods Cookbook" @ 50c each. (Satisfaction guaranteed or money refunded.) Name Address City & State Print or Write Legibly

Distinctive Entrees Continued from page 20

SPECIAL NOODLE CASSEROLE This pasta mixture is a flavorful accompaniment to Glazed Roast Ham or Pork Chops Gourmet. TO PREPARE: 20 MIN. TO HEAT: ABOUT 15 MIN. 4 oz. fine noodles, cooked and drained | 1 cup large-curd cottage cheese, drained | 1 cup thick sour cream | 1⁄2 cup finely chopped onion | 1 clove garlic, minced | 1 teaspoon Worcestershire sauce | 4 drops Tabasco | 1 to 2 tablespoons flour | 1⁄4 teaspoon salt | 1⁄8 teaspoon white pepper | 1⁄4 cup buttered fine dry bread crumbs 1. While noodles are cooking, mix the next six ingredients together; sprinkle with a mixture of the flour, salt, and pepper. 2. Blend cottage-cheese mixture with the cooked noodles; turn into a buttered 11⁄2-qt. casserole. Sprinkle bread crumbs over top. 3. Heat in a 350°F oven about 15 min., or until crumbs are lightly browned. About 8 servings SHRIMP FROMAGE TO PREPARE: 40 MIN. TO HEAT: 30 MIN. 21⁄4 cups cooked fresh shrimp pieces* | 1 10-oz. pkg. elbow macaroni | 1⁄4 cup butter | 1 clove garlic, minced | 1⁄2 cup chopped fresh mushrooms | 3 tablespoons chopped onion | 1⁄4 cup butter | 1⁄4 cup flour | 1⁄2 teaspoon salt | 1⁄8 teaspoon black pepper | 1⁄2 teaspoon monosodium glutamate | 2 cups milk | 4 oz. process Cheddar cheese, shredded | 4 oz. sharp Cheddar cheese, shredded | 2 oz. Mozzarella cheese, shredded | 2 tablespoons shredded Parmesan cheese | 1⁄2 cup cream-style cottage cheese | 1⁄2 cup thick sour cream | 1⁄2 cup soft bread crumbs or cracker crumbs, buttered 1. Prepare shrimp and set aside. Cook macaroni according to package directions and set aside. 2. Heat 1⁄4 cup butter in a skillet. Add garlic, mushrooms, and onion and cook until onion is soft. Set aside. 3. Heat 1⁄4 cup butter in a saucepan over low heat. Blend in a mixture of the flour, salt, pepper, and monosodium glutamate. Heat until mixture bubbles, stirring constantly. Remove from heat. Add milk gradually, stirring constantly. Return to heat and cook until sauce thickens, stirring constantly. Cook 1 to 2 min. longer. 4. Stir in the Cheddar cheeses, Mozzarella, and Parmesan until melted. Remove from heat. Blend in the cottage cheese and sour cream. 5. Mix together the cheese sauce, onion mixture, shrimp, and macaroni. Turn into a 21⁄2-qt. casserole. Top with buttered crumbs. 6. Heat in a 350°F oven about 30 min., or until crumbs are golden brown and mixture is bubbly. 8 to 10 servings *To Prepare Shrimp-Wash about 11⁄2 lbs. shrimp in cold water. Drop into a rapidly boiling mixture of 1 qt. water, celery leaves, 2 whole cloves, 1 small onion, sliced, 3 to 4 parsley sprigs, and 1 tablespoon salt. Cover and heat until water returns to boiling. Simmer 5 min., or only until shrimp are pink and tender. Drain shrimp and cover with cold water to chill. Drain; remove tiny legs, shells, and black veins. Drain on absorbent paper. Cut into 1⁄2-in. pieces. STUFFED CALF'S LIVER DE LUXE TO PREPARE: 30 MIN. TO COOK: 11⁄2-2 HRS. 1 calf's liver (2 to 3 lbs.) | Bread Stuffing | 1⁄2 cup flour | 1⁄2 teaspoon salt | 1⁄4 teaspoon black pepper | 3 strips (about 8 oz.) salt pork | 1⁄2 cup water 1. Rinse the liver in cold salted water. Drain thoroughly and wipe dry. Outside membrane should be removed. 2. Make a horizontal incision in the thickest side and lightly fill with Bread Stuffing. Fasten with skewers. 3. Coat liver with a mixture of the flour, salt, and pepper. Place in a roasting pan on a rack and arrange strips of salt pork on top. Pour water into the pan. 4. Set in a 350°F oven for 11⁄2 to 2 hrs. Remove to heated serving platter and serve with Mushrooms Magnifique and buttered cooked Brussels sprouts or radish roses. About 12 servings BREAD STUFFING-Soak 4 slices white bread in cold water and squeeze out excess moisture. Using a fork fluff bread and drizzle 2 tablespoons melted butter over bread. Blend into 1 slightly beaten egg a mixture of 1 teaspoon salt, 1⁄8 teaspoon black pepper, and 1⁄4 teaspoon poultry seasoning, then 1 teaspoon chopped parsley and 1 teaspoon grated onion. Add egg mixture to bread mixture and toss lightly until thoroughly mixed together. MUSHROOMS MAGNIFIQUE TO PREPARE: 20 MIN. TO COOK: 20 MIN. 12 large mushrooms | Salt | 2 tablespoons softened butter | 1⁄2 cup finely chopped pecans | 11⁄2 tablespoons chopped parsley | 1⁄2 clove garlic, minced | 1⁄4 teaspoon salt | 1⁄8 teaspoon thyme | 1⁄2 cup whipping cream 1. Clean mushrooms; remove stems from caps and finely chop enough of the stems to make 1⁄4 cup; sprinkle caps lightly with salt. 2. Mix the chopped mushroom stems, pecans, parsley, garlic, 1⁄4 teaspoon salt, and thyme with butter until blended. Heap mixture into mushroom caps and place caps in a shallow baking pan. Pour whipping cream over stuffed mushrooms. 3. Set in a 350°F oven for 20 min., or until mushrooms are tender, basting once or twice with the cream. 12 stuffed mushrooms