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Show A Fiery Menu for the Holida Thursday, December 16,1971 SHOP MeatBalls Simmered In AYLOR’S THE HERALD, Provo, Utah—Page 17 oS y NEW TWIX TEEN SHOP Wine Sauce 1 onion,finely chopped 1 cup fine dry bread crumbs 2 Ibs. ground chuck » eBES ‘2 teaspoon salt \%teaspoon pepper 4% teaspoon seasoned salt 4% teaspoon curry powder \% cup grated Parmesan cheese % teaspoon Worcestershire sauce 2 cloves garlic, diced 1 cup flour 2 Tablespoons salad oil ] cup red table wine Ys teaspoon oregano Mix together first 10 ingredients plus 1 diced clove of garlic; form into 1% inch meat balls. Roll lightly in flour. Place salad oi] and remaining diced garlicin large skillet; add meat balls and brown on all sides (about 8 minutes.) Meanwhile, combine remaining ingredients in iasge saucepan and bring to simmering point. Add mestballs and simmer together for about 25 to 35 minutes.Place in chafing dish and serve with large toothpicks. They will disappear quickly so be prepared. Makes about 80 meatballs. THE SAME OLD MEATBALLS can become monotonous, so the smart cook will vary her recipe occasionally in order to add someinterest to her meals. Meatballs in tomato and wine cooking. PeasAre for Parti x Cooked in a Past » 1m Flaming Desserts for Entertaining Pe me Here are some super styles from our super new TWIX TEEN Shop. On the left is “Russ Girl” Satin Blouse With a rich Velour skirt. Both come in Green Ice or Grape, Skirt Prices at $9.50. Blouse is $7.50 and Funt $10.00. Sizes 6 to 14. On Right “Russ Girl” has the ideal outfit for dressy or school wear. Solid colored acrylic skirt and permanent press blouse in Berry or Camel color. Sizes 6 to 14 Skirt $8.50 Blouse $6.50. PEAS NEEDN'T BE SERVEDthe time. Buy somefrozen patty shelis, che dress up those peas at your next ” FLAMING DESSERTS andelegant fare go hand-in-hand. Here’s a special version that can be prepared weeks in advance, wra] Rich, buttery cakes laced with apricot sauce, set aflame with Tum ... could anything be more elegant, or for that matter, better tasting? Baldey,Paming Savarin is reminiscent of a baba cake. Yeast batter is baked in a ring mold and then topped elegantly with a series of sauces, Lucky for the busy hostess for here also is a dessert that can be worked around a busy schedule. After the cake has been baked and cool, it may be wrapped in aluminum foil and frozen. When service timerolls around simply reheatthe cake andcontinue the preparation process. Of course, you can also prepare the cake without the freezing process and have it ready for same-day service. Flaming Holiday Savarin 1 envelope active dry yeast Y% cup warm water % i ¥% teaspoon salt 4 eggs,slightly beaten 2 cups,all-purpose flour two-thirds cup butter, softened apricot jam rum syrup Dissolve yeast in water according to package directions. Heat milk to lukewarm; pour over sugar and salt. Combine mixtures in large bowl. Add i ae in heavyduty aluminum foil, and frozen until almost serving time. eggs,then flour, about % cup at a time, beating with an electric mixer. As batter becomes too thick for beater, use wooden spoon and beat for 10 minutes. Cover bow! with aluminum foil and let stand in warm place until double in bulk. Stir down and add butter in small pieces. Use your hand to beatin the butter, then pull batter up,stretching it and letting it fall back into bow! to develop the gluten, Do this for about 10 minutes. Turn batter into lightly buttered »-inch ring mold. Cover with Wrap;let rise again until almost double. Bake at 400 degrees, 10 flaming rum. Serve with whipped cream anda garnish of cherries. If Savarin is not to be served immediately, cool thoroughly, wrap in heavy duty aluminum foil and storein freezer. It keeps well for several months. When ready to use, remove from freezer, thaw and heat at 325 degrees, 40 minutes. Turn back foil and spread with the apricot jam, Serve from anelectric skillet or crepe suzette pan as above. Party Peas Supreme 2 pkgs. (10oz. each) frozen patty shells (6 per pkg.) 2 tablespoons butter or margarine 2 tablespoons flour % teaspoon seasoned salt Dash dry mustard 1 cup mik 1 cup grated Swiss cheese 1 cup grated pasteurized processed American cheese ¥ cup eae peered 2 cans (1 Ib. 1 oz, each) peas, drained Bakepatty shells according to package dirvctions, Cool. Ta large sau , melt butter or margarine.Blendin flour and seasonings. Stir in milk; cook over medium heat,stirring,until thickened. Add cheeses and SANTA CLAUS and CHRISTMASELF are shown herein their daily activities at Taylor's Listening to those special Christmas requests. Santa’s Hours are from 4:00 P.M. to 8:00 P.M. Weekdays and from 10:00 A.M. to 6:00 P.M. Saturdays. Come in soon and perhaps have your picture taken with Old Santaonly 75°. minutes. Reduce heat to 350 degrees, continue baking 30 minutes or until golden brown. Turn out on cakerack. If to be served the same day, immediately spread with cpricot jam.(Whip jam, adding little Tumto thinit, if too thick.) When ready to serve, place in an electric skillet with thermostat set at 325 degrees or on a crepe suzette pan over flame, turned low. Prepare rum syrup by combining ‘2 cup rum, ‘2 cup sugar, and 1 cup water, Cook 3-5 minutes; pour over the Savarin, basting until thoroughly saturated with syrup. Heat % cup rum in small saucepan, bring to service table,ignite and pour over Savarin, Baste with Just SIZE.. AND BRING IT IN, SLACKS~wast.LENOTHoe SHIRTSe neex —. sieeve — COATS - size — ses “EVERYTHING FOR THE GuY AT SAT., NOV. 20 .-. SAT., NOV. 27 SAT., DEC. 4 SAT., DEC. 11. FRI., DEC. 17..... SAT., DEC. 18 Here at Taylor's we have « pre-schoolers playroom that is completely supervised while parents shor. We even have ‘cccasional visits from the CINNAMON BEAR with his basket of Cinnamon Cockies. Play:o0m hours 10:00 A.M to 3:45 P.M. Weekdays. Shop until 9:00 P.M. Every night Use our convenient Flexi-Charge AYLOR’S Your ChristmasStore 200 W.260 N. 77 NORTH UNIVERSITY @ PROVO 372-8115 WehaveFree Mailing and Gift Wrap Service. Provo |