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Show GW Tbe Salt Lake Tribune, Sunday, January 19, Elegant dining Continued From Page W-- l a small individual plate of antipas-tis the only way to start one of our meals, then keep with that creed throughout. She explained antipasto is served before the main course in Italian meals. .In small individual dishes, the lowing can be served 1 slice salami; 1 slice prosciutto; 1 slice cappoccolo, 1 radish; 3 ripe olives, 1 green olive with pimiento, 1 pepperoncini; a small piece of celery; a slice of tomato; a slice of green pepper and small green onions. Serve this combo with crusty Italian bread. Before we have our antipasto, we like to sip a bit of Vermouth. Mrs. Nardoni said perhaps the second antipasto could be a tempting combo or Chicken Giblet Sandwiches with Stuffed Olives. Then we always have our traditional Chicken Soup with Straciadelli, ftrfjowed by a pasta dish, such as Ravioli, spaghetti, cannelloni, or whatever before we move onto a meat cpfirse of either roast chicken or perhaps beef, served with vegetables I&e potatoes, cauliflower, broccoli or t$as with mushrooms and bacon. Then for dessert, we go to a very light one, like Chocolate Rum Tortoni. Its Cgreat sweet treat that looks like we worked over it a long time, but it is actually easy and fast to prepare, ffext we enjoy coffee with some homemade cookies before we sip liqueurs. m She noted that it does take time to prepare such a menu, but many of the things may be done ahead. And some can even be frozen. Z Its happiness preparing these great Italian specialties!" fol- . . with an Italian accent completely, taking out one at a time (handle gently). Put on serving platter. Take a little homemade or purchased tomato sauce; spoon over Ravioli. Sprinkle liberally with grated Parmesan cheese. Stuffed Olives Antipasto (Joanna Nardoni) q It can be almost anything you like something to tease the appetite A slice of melon with two slices of prosciutto is very good. A fresh fig with prosciutto is excellent. . I Vi clove garlic, minced cup olive oil can 1 (2 ounces) fillet of an- chovies pound ground beef pound ground pork Grated rind of W lemon Small clove garlic, minced Vi cup ketchup Vi cup white vinegar 1 can (6 ounces) tuna 1 can pitted black olives 1 can (2 ounces) button mushrooms V: W Vi cheese cup milk teaspoon salt Vi teaspoon pepper Large pimiento-stuffe- d Vi V4 Flour eggs, well beaten Salt and pepper to taste Juice of Vi lemon Bread crumbs 4 large platter. If adding sardines, do so at the very last moment as you're arranging the platter. Sardines tend to crumble. Chicken Soup With Straciadelli chicken beef bone 4 short nbs, optional 6 to 7 cups water Salt as desired 1 Italian dining at its best is hallmark of Joanna Nardoni and mother, Anita Cameli. quart or can tomatoes Straciadelli I carrots, peeled and cut in chunks large celery stalks, cut in chunks (greens and all) large onion, peeled and cut in quarters 3 to 4 large Clean chicken in salt water. Place in kettle with beef bone and short ribs (if desired) in water with salt added. Bring to boil; remove scum that rises to top. Add carrots, celery, onion and tomatoes. Bring to boil again; reduce heat and simmer about six hours. When done, the fat rises to top and moves off to one side. Strain soup into a Dutch oven; re- - HAPPY 90TH G3ALE0VERS10CKEDjCLEARANCE J a UNCLAIMED SCHOOL SEWING MACHINES WARRANTY With the new 1985 Necchi 534 machine, you ust set the color-code- BIRTHDAY MILDRED S. VERNON Weston S. Vernon and Bonnie V. Williams and their families extend special weehngs to Mikfred Stevens Vernon on the Occasion of her 90th birthday. Sunday Janutrv 19, 1986. was bom In OcJOev, Utah and arrently resides in Milford, UWl She has 6 trandchitten and 11 gr eat grandchifren. family dtaner is planned. She Neccht's Educational Department placed orders in anticipation of large school sales Due to budget cuts these sales were unclaimed These machines must be sold' All machines ottered are the most modern machines in the NeochHine. These machines are MADE OF METAL and sew on all fabrics LEVIS, CANVAS, UPHOLSTERY, NYLON, STRETCH, VINYL, SILK EVEN SEW ON LEATHER' These machines are new with a ... LOSE WEIGHT 5-- 6 lbs. per week STOP SMOKING The easy way a- Without this ad, $529 iiYPmsis - FEBRUARY SPECIAL SHOWING ONLY AT: NECCHI STORE BOUNTIFUL THE COLONIAL SQUARE MALL U O 523 WEST 2600 SO. PH. IN I J 298-NE- 19th & 20lh in SALT LAKE CITY Ask about our Free Guided Relaxation Program when you call KI Call TODAY for more info WHILE SUPPLIES LAST PRICES GOOD THRU JAN. 24, 1 986 LAY AWAY FOR MOTHER'S DAY or GRADUATION. $25 00 WILL HOLD UP TO 6 MONTHS Ext 1017 Toll Free Leslie Kennedy aimcai Hypwfheraptsl crimp raw edges. If you cut Ravioli with a glass, crimp all the way around. Filling Cooked chicken (from soup) or leftover chicken or turkey Salt and white pepper to taste Grated rind of Vi lemon 5 heaping tablespoons grated Parmesan cheese Bring soup to fast, rolling boil. Beat well the eggs, salt, pepper, grated rind and Parmesan cheese with wire whisk until mixture is smooth. Pour mixture quickly into boiling soup; turn off heat. Beat mixture with wire whisk; cover. Two times before we eat the soup, I go back and whisk this mixture. When ready to serve, again whisk it, then pour into soup tureen. Serve with additional grated Parmesan cheese. Ravioli I use reserved chicken and chick-e- g fat in this recipe. Panella CHECKS ANO VtSAS WELCOME BUT WE OFFER 5 ADOmONAL DISCOUNT FOR CASH!! S 5 eggs 3 in-- YOUR PRICE WITH THIS AD $188 serve chicken and vegetables for future use. Chill broth, remove fat. Reserve fat. About one hour before eating soup, prepare Straciadelli. Straciadelli dial d buttonholes (any size), n and see mage happen straight sewing, visible blind hem. monogram, satin stitch, embroidery, applique, sew on buttons and snaps, topstitch elastic stitch, professional serging stitch, all of this and more, without the need of old-fstraight stretch stitch shioned cams or programmers zig-za- green olives pieces. Add as desired th black olives, mushrooms, celery, onions, artichoke hearts, green stuffed olives, gherkins. Bring to boil again; cool. Arrange on 1 egg, well beaten 1 In saucepan, saute garlic in olive oil. Add anchovies; let dissolve. Add ketchup and vinegar, heat to boiling Boil one minute. Add tuna in large 1 cup grated Parmesan Vt cup chopped celery Pickled whole white onions Artichoke hearts Green olives stuffed with pimiento Tiny su'eet gherkins 1 can sardines Vi 4 tablespoon chopped parsley cup bread crumbs Vi (Dough) cups flour 6 eggs Vi cup chicken fat, melted (shortening or oil may be used) Measure flour onto bread board or other surface; make well in flour. Break eggs into well and add melted fat. Beat eggs and fat quickly with fingers. Slowly incorporate all the flour into it, adding a bit more flour if necessary, to make smooth, soft dough. Knead well. Take portions of dough and roll out with long rolling pin (I use my pasta machine set up to No. 5.). Roll very thin. Put about 1 heaping tablespoon Filling on portions of half the dough; fold other half over. Cut to make Ravioli. Take a fork; dip it in flour and loaf hard Italian or French bread (allow to set out to get really hard before using) Vi to Vi bunch parsley (just the leaves, no stems) 1 pound ground beef, browned W Combine ground beef and pork with rind of lemon, garlic, chopped parsley, Vz cup bread crumbs, grated Parmesan, 1 beaten egg, milk, Vi teaspoon salt and V teaspoon pepper; mix thoroughly. Shape mixture into small elongated rolls; set aside. Remove pimiento from olives; cut down one long side of olive. Roll elongated rolls of meat in flour, wrap olive around meat. Combine 4 beaten eggs with salt, pepper and juice of Vi lemon. Dip stuffed olive in egg mixture then roll in bread crumbs Deep fry in fat slowly, until browned and meat is cooked. Chocolate Rom Tortoni 1 sugar teaspoon rum flavoring cup heavy cream, whipped Vt teaspoon salt pound ground pork, broumed Grated rind of 1 lemon Salt and pepper as desired Freshly ground nutmeg as desired 1 quart water quart chicken soup (bouillon may be used) Tomato sauce Grated Parmesan cheese Remove bones and skin from chicken. Place hard bread in large bowl; pour about IV2 cups chicken broth (bouillon may be used) over bread to soften. Grind chicken. As youre grinding, add softened bread and parsley, slowly. Brown beef and pork. Add chicken mixture to beef and pork with grated rind of lemon, salt, pepper, nutmeg; mix thoroughly. Use as directed above. At this point, Ravioli may be frozen individually, then placed in plastic bags in freezer. To cook immediately, bring to boil 1 quart water and 1 quart chicken soup (chicken or beef bouillon cubes, reconstituted, may be used). Add no more than 12 Ravioli at a time. Cook approximately five minutes. Remove with slotted spoon; place on small dish about one minute then drain separated cup sifted confectioners Vi 1 1 egg, Vi 1 square (1 ounce) unsweetened chocolate, grated Vi cup chopped pecans 1 Blend together egg yolk, confectioners sugar and rum flavoring. Fold into whipped cream. Beat egg white with salt until stiff peaks form, using electric mixer. Fold into cream mixture. Fold in chocolate and pecans. Spoon mixture into paper-line- d muffin pan cups. Sprinkle with more chopped nuts. Freeze until firm. Makes approximately eight servings. Do not remove paper cups when serving. Clean dehumidifier A dehumidifier must be cleaned regularly to keep it in good working order. Every month, thoroughly wash the collector bucket with detergent suds to prevent algae growth. Ilien, at least twice a year or when storing the unit, clean the fan blades and coils with a bleach solution or household cleaner. This helps discourage mildew. 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