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Show 8B Sun Advocate, Price, Utah w nr "'z 12, 1982 Wednesday, May IT V vr .T v- - In warm weather Cucumber is a delight J Each dinner guest is due for an unusually tasty dining lamb kabobs. perience with easy-to-fi- ex- ByTOMHOGE AP Wine and Food Writer For a vegetable that is said to be 96 percent water, the cucumber has made quite a name for itself. Both pickled and fresh, this refreshing member of the gourd family has long been a staple vegetable in many lands. Indians, Hebrews and Greeks referred to them as long as 4,000 years ago. Cucumbers were very popular in ancient Rome and the Emperor Tiberius, who is said to have eaten them daily, liked them so much that he had his gardeners devise artificial means for growing them out of season. The Emperor Charlemagne, who made a hobby of experimental farming, grew the vegetable in France in the eighth century. The English began to cultivate cucumbers in the 13th century, and in 1494 Columbus planted them in Haiti. The Spaniards brought them to the mainland some time later. In North America, cucumbers were first grown in Virginia in 1609 and in Massachusetts in 1629. They have been grown in enormous quantities in this country ever since, with a large portion consumed by weight watchers. This succulent fruit of a trailing vine comes in a number of varieties. They range from stubby little specimens 3 to 4 inches long to giants, grown in English greenhouses, that measure up to 2 feet in length. The most popular cucumbers are long, with a dark green rind, but the Russians, who are fond of them, grow short, thick ones with a tough brown skin. The French also grow large white cucumbers for cosmetic purposes, since it is believed by many that they soften and whiten the skin. The pickle known as the gherkin is made from small cucumbers. They are soaked in brine, treated with boiling vinegar and flavored with dill and spices. Cucumbers are available the year round, but the crop reaches its peak in America from May to August. Heres a recipe for a Dash Tabasco 1 teaspoon salt y8 teaspoon pepper Vi cup heavy cream Chopped parsley Mix all ingredients except cream and parsley. Chill for several hours. Strain if desired, and add heavy cream. Serve garnished with parsley. Serves 4. Good with a chilled dry white wine. er warm-weath- cucumber and tomato soup, to be served chilled. y2 a medium cucumber, peeled and grated 1 can (IOV2 ounces) condensed tomato soup 1 soup can water y4 cup chopped green onion V cup chopped green pepper 1 teaspoon Worcestershire x Experience easy-to-fi- x lamb kabobs Warm weather sets the scene for patio, porch or backyard cooking d and dining. A lazy, mood prevails and simple meals are in order. And what could be a better choice than to serve Easy Lamb Kabobs for the stellar attraction at a late Sunday afternoon or week-da- y evening party? slow-pace- PR ITC-H-) ago. Lamb for kabobs is a money-save- r, too, because nearly any cut of lamb can be cubed and cook up (bQIj03(33GEQ3 tenderly as kabobs. Carefree summer cooking and dining create a relaxing atmosphere for family and guests. Try for a delightful change of pace, Easy Lamb Kabobs, great for grilling. Each person Lamb is a meat renowned for its can thread his skewer and cook the own delicate flavor and yet some appetizer in a jiffy. Each diner is cooks seem to overlook lamb when due for an unusually tasty dining making choices at the meat experience. All you have to do is counter. Curious since the Per- have lamb and the kabob comsians were cooking lamb kabobs ponents ready to go and set them over0.' their campfires centuries out on the table. Choice Of: Whole, Shank Half, Butt Half Food Club Bar S 12 oz. Wieners MeatAII Beef 2 cup cooking oil teaspoon ground ginger clove garlic, crushed 12 small onions 2 4 1 1 2 of 1 pudding large egg granulated cup of a large i, Pork And Bacon Links Ham Shanks Skinless Save 20c sugar 1 teaspoon vanilla 16 ounce - can sliced sugarless peaches, undrained 3 cup firmly packed light brown sugar 2 teaspoon ground ginger Save I I g)g)t 40c 12 oz Top Frost green moderate Peas Or Corn Business of the Week 5 Poly Bag, 20 oz. moistened. Stir the brown together sugar, ginger nuts; sprinkle Bake preheated 350 degree top. oven 4k until Manufacturer 1 Special a Manufacturer Grape Juice u.,. Dog Food .. Cycle 85 Manufacturer Graham Crust Manufacture Kraft Mayonnaise 4s 83 60,. 29 o. Van Camps oz. Save 3 BOOK COVER. Save m ... y-- - - - 99 - --- - Pie Filling Wilderness Blueberry Pie Filling , 4 oz. 3o Manufacturer Lemon Lime or Orange Special Gatoradeszoz Manufacturer' Lemon Lime Instant Special Gatorade L 18 oz. PlainHickoryOnion 28 oz. btl. 10c 79 3.6 oz. Wilderness Cherry BBQ Sauce Pineapple Juice 46 oz. knife m. a. n., Save 8" Kraft Food Club Pork And Beans 31 0 Special 925 25 Special 1 Special II, IV, Dry Keebler Graham Cracker FIND THIS BUSINESS ON YOUR & GREEN PHONE I, Manufacture NO "EXTRA" CHARGE TOR OUR SERVICE WHITE 39 Lipton LoCal Special and over in a 8 OZ. Turkey, Chicken, Beef Instant Tea Instant Tea Manufacturers TRAVEL 637-405- Meat Pies Lipton Bonus Pack Special PRICE mu 99 Banquet Varieties Manufacturers Travu me f ir Save 6 beat peaches. Add the flour (Pi . Ground Turkey Everyday Low Price! 119 Special -- mixture and stir until Save 36c oz. to 13.5 oz. 13 T op Frost together the egg, granulated sugar and vanilla; stir in the I Pizza -- baking soda and salt. In a 2 quart casserole thoroughly Longmont heat, paper stir the flour, together 16 oz. Totinos Crisp Crust stirring often, until A tried and true lightly browned. Stir combination. in the corn and heat. 4 slices bacon Serve sprinkled with 1 small onion, chopped the bacon. Makes 3 medium fine servings. z cup coarsely broken walnuts On wax 99f Chunk Skinless 99 lb . -- BACON CAKE Save 20c Sigmans fBraunschwieger -- 1 Sausage Save 20' Farmland Smoked 40 to 45 12 - ounce can golden browned minutes. Serve warm. corn kernels, drained In a 10 - inch skillet Makes 6 servings. cook the bacon until Coffee PEACH PUDDING crisp; drain on paper Supper Fare It stems from a towels; crumble and Fish Scandelicious keep warm. Pour off Potatoes dinavian recipe. all but 2 to 3 Bacon Corn 1 fork all stirred cup tablespoons of the fat Salad in the skillet; add the flour purpose Jam Cake 1 onion and green teaspoon baking soda Beverage 4 teaspoon salt pepper and cook over 23 Breakfast Roll lb pepper, chopped well medium fine is Shoulder 18s wedges of green pepper comes out clean and Associated Press Food Editor Evening Refresher Peach Pudding Rath Save 30: lemon Menu idea for evening inserted in the center Rath Bake In The Bag teaspoon ground pepper Place lamb cubes in glass baking dish. In measuring cup, com bine soy sauce, cooking oil, lemon juice, ginger, pepper and garlic. Pour over lamb. Cover with plastic wrap and refrigerate several hours or overnight. Pour off marinade and set marinade aside. Assemble kabobs by alternating lamb cubes, green pepper and onions oh skewers or bamboo sticks. Broil on outdoor grill over hot coals or indoors 3 to 5 inches from heat source for 13 to 16 minutes, turning to brown on all sides and brushing frequently with marinade. 6 servings. By CECILY BROWNSTONE Chicken Drumsticks Save Picnic Hams cup soy sauce Juice a 1 ,Save 36' to 40c boneless shoulder of lamb, cubes 1'.2 pounds cut into 12 oz. Wieners All Meat All EASY LAMB KABOBS Chicken Thighs Chicken Breasts Leg-O-Po- rk Holly Farms Grade A Holly Farms Grade A Holly Farms Grade A Fresh P Save 20s 139 Topco Cat Food 10 Varieties Save 6 6.5 oz. . |