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Show THE Wednesday, March 20, 1974 IM K3S 4dN(5b 4e)M5fe 4te)M(3 PARK CITY SSV tONSK tXzWG)? vOWSVss emit 5)SV FINE HOUSE A CITY H9nP ilH9iieiM H9ah 1Smr K0M H9rt2P Page 8 HSm2P ism2r ticularly impressive from the outside are the stained glass windows, some of which were made to order and others bought at antique stores. The interior of the house is furnished with antiques throughout and is complete except for a few odds and ends which are still being sought. The Price House epitomizes Park City; old style architecture rejuvenated to give a historic home a strong, bright future. The editor and staff of the PARK CITY COALITION invite your comments or opinions on any of the issues discussed in our newspaper. Please feel free to send us these comments in the form of LETTERS TO THE EDITOR. Park City Coalition, P.O. Box 828, Park City, 84060. Tlie cEATINj 'PiBiaSgMEbQ A VERSE IN COOKING by Fonda Eaton CARBONNADE DE BEOUF, FLEMISH This weeks featured house is owned by John and Nicky Price. Their three story, eleven room home sits on three lots at 325 Park Avenue. Built by Mr. S.L. Raddon, editor of the Park Record for fifty years, it was constructed after the fire of 1898 destroyed the house which originally stood on the site. The Prices purchased their home in May of 1970 from Bill and Carolyn Bloom. At the time of purchase, the "W W WWW ww . This is an unusual beef meal Whose ingredients (Iil list em) Provide a healthy change house was a mere shell containing no electricity or plumbing and had not been inhabited for twenty years. It took John and Nicky seven months of fulltime work to bring the old Raddon place to a livable condition. One of the Price's guiding principles dring renovation was to adhere as closely as possible to the original design. The many hours of labor and approximately $30,000 in materials has resulted in one of the most striking and admired domiciles in Park Citv. Par- - WWWWWW W'W'WWWWWWWWVW ParkCtyV PLANTS POTS & THINGS Planting Design Service Available Steam 6 GIFTS OF DISTINCTION 363 MAIN STREET FOR SALE NIKON F MOTOR DRIVE FEATURING THE ONLY CHINEESE FOOD IN TOWN! We open early and we close late. 6:00 a.m. until midnight, Mon. thru Fri. 6:00 a.m. until 2:00 p.m.f Fri. and Sat. BREAKFAST LUNCH DINNER j - FAST, One or two bedroom house or apartment, 649-976- 5 SERVICE! TAKE-O- UT Phone 363-320- 6 WANTED to rent - and CAMERA, $550best offer 649-835- 9 649-99- 34 Jim Goo, Prop. WIMm HAL TAYLOR ASSOC. P.O. Box 804 Park City, Utah 84060 PHONE 649-818- 1 Condominiums: THE ALPINE PROSPECTOR LODGE. TOP OF MAIN STREET IN Three Kings... Resales in this project that are close to the lifts and on the golf course Come In and Rope a Sirloin or a Rack of Lamb and let our Outlaw Cooks Do the Rest PRIME RIB NEW YORK SIRLOIN TERIYAKI RACK OF LAMB HALIBUT FRIED CHICKEN S6.95 6.95 5.25 5.50 5.50 4.50 4.25 5.95 6.95 PRAWNS STEAK-SHRIM- P FRI. & SAT. 6:00 COMBO - HOURS 11:00 SUN.-THUR- S. 6:00- - 10:30 Lots: Thaynes Canyon Lot ...$lo,000...One of the largest lots in this beautiful subdivision! Three Continguous City Lots...7o x 75 Could hold multiple units Midway... 17 Choice View Lots...AII have a commanding view of Mount Timpanogas By getting the Flem out of your system. We need ONE HaLf ONION, MINCED ONE CLOVE OF GARLIC in the same state TWO TABLESPOONS OF OIL Either PEANUT OR OLIVE will be great. Next is ONE QUARTER CUP OF FLOUR And THREE BEEF BOUILLION CUBES. Completion of this delicacv any kitchen rubes. POUND OF BEEF For theimeat of the meal : TENDERLOIN is preferred By those with culinary zeal. The tenderloin or other meat We should slice Making one inch cubes Neatly and nice. Also, ONE QUARTER POUND OF FRESH MUSHROOMS Sliced and cooked would be best And SIX OUNCES OF DARK BEER To empty the bottle, drink the rest. ONE HALF BUNCH OF CHOPPED CHIVES Are a must for this dish. Once procured, we can proceed To make Carbonnade de Beouf, Flemish. Will transform We need ONE One prerequisite For preparing this delight Is marinating the garlic In the oil overnight. Now we begin And the first step in our toil Is to coat a saucepan bottom With some garlic oil. Allow the pan to get hot Over a medium flame And were one step further In the kitchen-fix-- it game. Pour THREE QUARTERS CUP OF WATER Into the pan coated with oil Dump in the bouillion cubes And bring slowly to a boil. Mix ONE QUARTER CUP OF FLOUR With ONE QUARTER CUP OF H20 Salt and pepper to taste And our roux is ready to go. Add the roux to the saucepan This gravy we now stir Then set aside for use In the very near future. Coat the beef cubes with flour And saute in garlic oil. When the cubes are brown And fit for palates royal Separate the beef By draing off the oil. Add the beer, chives, and mushrooms After allowing the pan to get hot. Five minutes is adequate for simmering Three or four minutes is not. Next add the gravy And cook a few minutes more. You are now ready to serve And receive components galore. |