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Show July-Iced-Tea-Menu-Of-The-Month I cj f CT iwf v- , v f The Iced-Tea-Menu-of-the-Month is designed for a family ol 6 ana provides 374 calories per person at a cost of approximately 33 centb each. In line with the July trend of picnic meals at home, on the terrace or in the back yard, the iced-tea-menu for this month recommends using convenient paper plates for the following menu: Barbecued Frankfurters, Frankfur-ters, Kraut and Pea Slimmer, Potato Chips, Strawberry-Apricot Sur prise and iced tea with a slice of orange. Iced tea, sweetened with a non-caloric sweetener, leads as the most popular low-calorie summer beverage. The following tells its own story Beverages Approx. No. calori :s per 6 ounces Iced tea (unsweetened) 4.0 Iced coffee (unsweetened without cream) 11.0 Sugar-free carbonated beverages 18.0 Beer 59.0 Cola beverages S2.0 Lemonade, frozen 86.0 Carbonated, fruit-flavored beverages 91.0 Grape juice 111.0 To make about 10 servings of iced tea, pre-measure 5 tablespon loose tea (or 16 tea bags). Bring 2 quarts fresh water to a full roll: boil in a saucepan. Remove from heat. Immediately add tea. lirew, t covered, five minutes. Stir and strain. Serve in ice-filled glasses. Menu-of-the-Month Recipes Barbecued Frankfurters! Dissolve 1 tablespoon rich prepared must, in hi cup cold water in a saucepan. Add teaspoon salt, 2 non-calo sweetening tablets, teaspoon chili powder, H teaspoon garlic si hi teaspoon cayenne pepper, 1 teaspoon minced onion, . cup water. S thoroughly. Blend in hi cup catsup. Cook over low heat till thorough heated and blended. Serve over 6 grilled hickory-smoked, all-beef f ran furters which come packed in brine in a glass jar. Serve with cri J potato chips. i Kraut and Pea Slimmer: To make low-calorie salad dressing, drai Juice from 1 2 can sauerkraut. Heat hi cup kraut juice to boiling. I the meantime, combine lhi tablespoons cornstarch with hi cup coh water. Blend. Add to sauerkraut juice. Cook over low heat, stirring con stantly until thickened. Add one tablespoon oil, lhi tablespoons brown sugar, 1 tablespoon rich prepared mustard, 3 tablespoons chili sauce, dash of ground cloves, hi teaspoon garlic salt. Beat till ingredients are well-blended. Cut sauerkraut in short lengths. Combine with 1 303 can peas (drained), 1 cup diced cucumber, 1 medium size diced tomato and hi cup chopped water cress. Add salad dressing. Toss lightly. Strawberry-Apricot Surprise: Dissolve 1 package strawberry flavored gelatin in one cup of hot water. Drain one can (8 oz.) dietetic apricots, measure syrup from canned fruit adding enough cold water to make one cup. Stir Into gelatin. Chill until slightly thickened. Arrange apricot hal Ives in an 8-inch mold. Add gelatin. Chill until firm. TRAVELERS Patricia Andrews arrived home Wednesday from a ten day vaca tion trip in California and Mexico. She accompanied Mr. and Mrs. Richard Andrews and family of 2078 Yale Ave. |