Show 4 :: 4''':: - :i::::: of 7:xf!!e' le-!- c 041' k:47:e4 s0: :p ce:-:- t1 4:-:i"Ii:!::-:4- ::: FK'''' :: t i or"- :4':' I 1 4 NO ' litre :: :::''':-- :':H::: :::r4:::3? - 4 d :::" 4 Deluxe surface mount ::!:' :: ::::' !::4 0 "":: ::: s :' :: 1 ? ir r( --1- 01 - 18" velous accompanlmenI to roast beef or London Broil" 24" 30" The recipe for Bethel's Boeuf Bourguignon follows: wine-drinkin- kk with it" THE QUESTION of serving wine at room temperature or chilled is now a personal choice "I've had red and white wines both ways Perhaps a white wine tastes better slightly chilled you don't notice its sweetness so much" "Cooking is an art but I'm no artist" she said "The difference between the artist and the craftsman is the amount of attention to detail one is willing to give Most people are not willing to put in the time and work Therefore there aren't many master chefs around But anyone can still learn to be an awfully good cook" One of her favorite recipes is her version of Boeuf Bourguignon "Its the easiest meal I know The vegetables can all be added at once except the peas which make their own garnish and are added at the end" She uses a good Burgundy or Bordeaux "I always use a wine I would drink Good wines are often inexpensive The same goes for sherry Always use a drinkable sherry for cooking" A BEEF LOVER she dotes on roast with horseradish sauce for horserad"I have a ish and sour cream" On occasion she does a London broil by marinating the whole flank steak in soy sauce before grilling "It's delicious served with an onion sauce that's so simple to prepare Once when I was on a diet I discovered it Just cut up some onions into beef broth and cook it down until it's like onion soup Cook it down further and it becomes a mar pa-io- The Salt Latin Tribune Bethel Leslie's Bourguignon (Beef Stew in Red Wine) 3 3 4 2 12 lbs lean beef (round or bottom round) cut in one and a half inch cubes) seasoned flour onions peeled and chopped cup butter About one cup water carrots peeled cut in half or left whole (if small) doz pearl onions peeled small potatoes cut band around center inch wide Half bottle red wine (Bordeaux or Burgundy) One small stalk celery with leaves chopped Small peeled ripe tomato chopped Salt freshly ground pepper Good pinch thyme z package frozen peas one-fourt- h 4 - tr best - add Prepare vegetables vegetables with the exception of peas to casserole with meat Cover with wine Add seasonings Cover place in preheated F oven and cook until meat and vegetables are tender (about 3 hrs) Remove lid put peas (unthawed) over top of stew Cover raise oven temperature to 400 degrees F and cook about 20 mins (or until peas are done) Arrange meat and vegetables in a deep platter If necessary cook down juice and serve as gravy Serves 8 Bethel AFTE RTI IOUGI ITS: suggests "For added flavor add any left-ovvegetables to the casserole Be careful not to add too much liquid to the stew Ps stew is more richly flavored when not too watery or thickened by adding flour" Sunday March 2 1969 '' il Ili ' W‘''' built-i- n I '4111 tO on I - 1 Reg i if CI C A Aft - 16995 NO HUB CAST 411 T - SINK 5 I- $100 for -- - i my t ei ' - ' -- --- '- -- 1 1 r Ilr":"Tr!1 ' ' ' 4 r1 s ' 1 s 1 I 1 ' ' '' ' it A Vtk 4e'ilt e Cultured Marble Top with Birch Hard- wood Cabinet Complete with Chrome PopUp Faucet keg 7995 1 COMPLETE AND TTI-1-1T- FAUCET 3995 q:1 PrA E 11 1 ' BE REVERSED LAMBING: Hours alkilsotMours JUST SET DRAIN ' II IGHTING 6:00' ALCDAY 13 '1 4300'2986 ' 'iti 11 39 PER FT 6495 BANK: AMERICAN Spa ELECTRIC OVER ANY EXISTING " Otheljj&ancMl I NSITEEURSRIDYCA: I ''' 'y pi ciiVAZ4aai3t THE ULTIMATE IN A BATHROOM VANITY 0) 30x30 SIZE CURTAIN ' 4 foll NOW r WITH SHOWER ‘41:41 WS ft Reg I : to4444 A ALL METAL SHOWER STALL 4 I 400too340 i kl!:41 ail ! CARPET RUNNER 4it'llf smeklmmM ----- 2295 P VINYL : zm I " 2995 TYNEX o t REG ort:i I- I SELF RIM LIFETIME GUARANTEE OUTLET BOXES 79c Itpa '" low LENGTH 161 ra 4:' r "'17 Ue oat SWITCH and IRON SOIL PIPE 10' t ' Tt': ii )(11 )771' 895 '' - - - 139" - 89 5 6 likliatt 2lx32 STAINLESS STEEL I buy WESTINGHOUSE ili 'q011111164-'N-0- Reg 1655 I1 $595 for the money? Compare: You'll : ' gi lob Reg DISHWASHER 1r 1 s LITE 1 'itI 1000 you're getting the z 15995 2 with Complete hooks 15' chain opal white ball is ideal for decoration or light i 100 WATT Are you sure udh 1 2 o1 oti- Peg SWAG stx 0Lo T ION 'il '41(iT-7'-"- 7"Tt 10-o- Shake meat in seasoned flour in a paper bag Brown meat and onions together in butter until quite dark brown Remove meat and onions to ovenproof casserole Add boiling water to skillet to deglaze pan pour juice over meat in II 44 ' : -- Pipe -- CAST - cut and thread We I RECESSED FIXTURE LAYOUT AND MATERIAL ESTIMATE SET - It FEIEE BATH SPECIAL PURCHASE ti 15" 3gl095 -- Exhaust FAN 8" EXHAUST 13" $ 1 088 Reg 1495 :475 PIECE 12995 1088 2e195 36's -- - YOUR CHOICE -- -) 88 8 1795 :: - OF COLORS okii" member of a vintage wine society and she chooses wines carryThis way ing its label" chances are you come closer to getting a good wine" she said g rules are Many Bethel said being "We're getting away from the rule that red wines must be served with red meats and white wines with fish or fowL Just think about it a minute: cog au vin (chicken in wine) for example The chicken is cooked in red wine You seldom think of drinking a white wine elm : : Kitchen 4- - 3 all 111111111 imottlut :tot dc:'B Elel4 leg -- it tip I 1 1 Bethel Leslie readying "But Seriously" for Broadway stage open says anyone can be awfully good cook 4 R 1- jr411111 s -- & 11 41126 11 rIh t--- 1 wid -- AIMS nol $: s dot!" IlLz 44 ? - '"''''''''''' t :: 4':: - -0- IN ' ! I:4 Medicine Cabinet "ii : 4 FROM ER '73110r :'': ':::'F:::i :e170:::?:: ' - :: il 1 '' BORG-WARN- 1'1 Am ‘OW ELECTRIC" oxtii 1 CL1110b "CASH & CARRIE SAMON'S 4 ::! ' PRICES Aim si :EH " - BIRTHDAY SO IT CAN'T BE A Lit itl' :: - 40 AFTER WASHINGTON'S 11070 I ‘ :::: "HONEST rrloit ABE" vvi trer ! :::::::::::::4::1 : ' '' - ::: :ii:::m ?:::: "' l': :ii:iii)i ::4r:4qw ::::f:::::: ':':::::: :: :i: Ui ItE ':' t4isk:"'§10:: :: :: z: ' ' As q :: !'re - :f r:4?ift kl :' : P- z '''NEIN- - - xf471 :' ‘H''?iii CI: ' m::::::::::::: ': xt''''' 11 gp ' 4111 ' 1 'g':':"V 'i-:- :' itef1 I I ::: T:"'t:' 4 lot- yete 110:oft 'A' ' ' t ‘ 1 Pr 3 saTtsuNit Si HEATING $i AKE 09(1101 Pr |