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Show Page 8 THE VALLEY VIEW NEWS Avocado Potato Salad Thursday, June 10, 1965 Zoooooom! Rocket Burgers! Tuna Tidbit Tree Goes To The Party S' M fl-- Potato salad and picnics are almost synonymous, and Avocado Potato Salad is the newest in a long line of distinguished potato salad specialties. Cubed potatoes and California avocados are tossed with incelery, cucumber, onion, crumbled bacon and other zippy chilled for slices and avocado with gredients, then garnished this hearty picnic treat. Frankfurters on buns would be excellent with it. Summer varieties Make sure the avocados are eating-ripe- . than the winter of California avocados are thicker-skinne- d when firm so use but cup them in you fruit, pressure gentle your hands to see whether they give. If they do, or if a toothpick poked into the stem end glides in easily, the fruit is ready to be eaten. Summer varieties may have purplish-blac- k skins or green skins; inside, the fruit is always the same velvety-smootand delicious! light green-yelloAvocado Potato Salad 2 to 3 teaspoons vinegar 3 cups cubed cooked potatoes 1 teaspoon salt 1 a sliced celery (and cup few minced leaves) l4 teaspoon pepper 2 California avocados V2 cup chopped cucumber V2 cup Italian or French V4 onion cup chopped 1 can (2 oz.) sliced dressing pimiento 4 slices crisp bacon, crumbled Combine all ingredients except avocados and dressing. Cut avocados lengthwise into halves; remove seeds and skin. Slice enough avocado for garnish; dip into dressing, then drain. Cube remaining avocado; add to salad with remaining dressing. Toss lightly. Garnish with avocado slices. Chill and serve. Makes 6 to 8 servings. h, w r ' .. - ?x ' - j V GRANGER MARKET Jr',, Tuna tidbits bloom on this delightfully edible topiary tree, t for so many entertaining events. Popular tuna blends with cream cheese and nippy spices into miniature balls which are attached to the tree with picks. Cherry tomatoes add 1950 WEST 3500 SOUTH party-perfec- a perky color note. The tuna tidbits make an ideal first course, hors doeuvre, or sumptuous snacks, depending on your party requirements. Allowance for extra tidbits is made in the recipe so your tree will always be in bloom! Tuna Topiary Tidbit Tree 1 teaspoon dry mustard 7 2 cans (6V2 or ounces each) x4 teaspoon Tabasco tuna in vegetable oil, 1 well drained cup finely chopped parsley 2 packages (3 ounces each) Small pickled onions 1 cream cheese pint cherry tomatoes In large bowl of electric mixer, combine tuna, cream cheese, dry mustard, and Tabasco. Beat until smooth and well blended. Form into small balls about 34 inch in diameter; roll in chopped parsley. Chill thoroughly. On picks, thread first the small onions, then the tuna balls. Place the cherry tomatoes on additional picks. Arpicks and alternate on the tree with the tuna-oniopicks and tomatoes on bed of range any remaining tuna-onioparsley around base of tree. Directions for Making Tree n n 15-inc- dowel h or earthenware pot 5V2 to 6 inches in diameter and 5V2 inches deep Papier-mach- e Plaster of w What do teens look forward to most after school? Parties, of course! Todays cool teenagers know that to keep a party spinning in orbit the fuel must be solid, and that means good food and plenty of it. For example. Rocket Burgers hamburgers spicily seasoned with Tabasco liquid red pepper sauce, mustard and Roquefort cheese. Serve them on crisp poppy seed rolls, and the crew will say your hamburgers are way out way, way out! Rocket Burgers 2 ounces Roquefort cheese 2 pounds ground beef 1 tablespoon butter or 34 teaspoon Tabasco, divided 2 teaspoons salt margarine 1 teaspoon prepared mustard Combine ground beef, l2 teaspoon Tabasco and salt. Shape into 7 or 8 patties. Melt butter in electric frying pan or large skillet; add patties. While browning, crumble Roquefort cheese with a fork and blend in remaining y4 teaspoon Tabasco and mustard; mix to a smooth paste. When patties are brown on one side, turn over and spread browned side with cheese mixture; continue cooking until meat is of desired doneness. Serve on poppy seed rolls with sliced onion, tomato and pickles. YIELD: 7 or 8 burgers. tastier-than-ev- Hot Beignets In Coffee! unk Em Friday and Saturday Specials er Oriental Cooking Made Easy Paris Medium grapefruit Anchor dowel in pot with plaster of Paris so dowel extends to bottom of pot. Make small hole in stem end of grapefruit and press grapefruit over end of dowel; there should be about 7 inches of dowel between the grapefruit and the top of pot. - Any housewife would like to serve meals for family and company that are easy and inexpensive, yet new and different. Food mixes, for instance, do all the hard work for you, but allow you to add your own special touches. The following recipe will enhance dinner time eating and youll spend a minimum amount of time in the kitchen. Complement it with a variety of Chinese dishes or a western salad. Fried Rice With Beef And Peppers (serves 4-- pKg. Chun King fried rice mix 4 cups wafer 1 1 pound filet steak 2 tbsp. oil 2 onions, sliced 1 green pepper, cut in strips Marinade 1 tbsp. 2 tsp. 2 tbsp. 2 tbsp. Mix together soy sauce sugar cornstarch cold water Bring water to boil; add riee and simmer 15 minutes. Drain and rinse with cold water. While rice is cooking, cut meat into small pieces. Place in marinating mixture and let stand for 10 minutes. Heat a pan with 2 tbsp. oil and when it is very hot, add meat; saute for 2 minutes. Remove and set aside. Saute onions until they become brown, add green pepper and stir one minute or until it turns bright green. Remove vegetables and set aside. In the same pan, add one tbsp. oil and cooked rice. Add seasoning (packet B). Blend in Brown Sauce (Packet A) until rice is uniform color. Add sauted onion, peppers, beef. Mix well, heating gently. Turn off heat, stir again and serve immediately in shallow bowl. , Late, late at night in New Orleans, after parties or the night shift, people head for the coffee stalls in the famous French Market, as theyve done since 1813 when the Market opened. Recently, someone asked a New Orleanian if the coffee stalls were as popular as ever. Popular? was the reply. Why, thats the first place were going when my girls come home from college. When you drink coffee there, you know (if you did not know before) that coffee is the great common denominator. People in evening clothes share counter space with dungareed fishermen. But then, thats the way it is with coffee, something all people can enjoy together. At the French Market coffee stalls, fluffy square doughnuts called Beignets are almost as famous as the colorful old shopping center. Actually, Beignets are delicious north or south. Try them at your next kaffeeklatsch. And when you do, dunk them the way the New Orleanians do. New Orleans Beignets V4 cup milk y4 cup very warm water ) Vi cup sugar 1 1 teaspoon salt egg, beaten 3 cups sifted flour (about) Vi cup shortening 1 package active dry yeast Scald milk; stir in sugar, salt and shortening; cool to lukewarm. Sprinkle yeast into very warm water; stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat well with mixer or spoon for one minute. Add remaining flour and more if needed to make soft dough. Turn out onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; cover and let rise in warm place, free from draft, until doubled, about 1 hour. Punch down and let rise again about l2 hour. Roll thick. Cut into 2 Vi to 3 inch out into square a scant squares. Place on greased baking sheet; let rise until light, about 1 hour. Do not handle while rising or they will fall. Fry in deep fat, heated to 375, for 2 minutes or until brown on each side; drain on absorbent paper. Serve piping hot, sprinkled generously with confectioners sugar. Makes about 2 dozen. (110-115- WE GIVE GOLD STRIKE STAMPS i - |