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Show Y ., LakSaide Review N0(III, vvoona&udy, iviay Party Conning Up? Why Not Try Going Dutch? ENNY MYERS Review Correspondent t If you are like most hostesses, you will throw up your arms when faced with the prospect of 30 people attending your party. That is the time to study all your cookbooks, all your crumpled little pieces of paper thrown in the back of those cookbooks containing super recipes (written down during someone elses party), and boxes of filed recipe cards provided by more organized friends. However, sometimes even the best recipes seem so dull. They do not deserve the highest American praise, different. They seem emminently unsuitable for your function. They cause you to shudder, boring. If you have sunk this low you may want to go Dutch. No, that does not mean splitting the cost of your hors doeuvres with your guests. It means taking your cues for your next function from d some Dutch traditions in age-ol- food. So many of the tra two minutes, while stirring ditional Dutch" recipes were really introduced by the French. But, no matter, one or two centuries is enough time to make a recipe border on the authentic, so lets call the following ones traditional Dutch. One favorite among Dutch hostesses is the recipe for a round form of Cro- con- stantly with whisk. Gradually add broth, stirring constantly until a thick paste is formed. Add veal, parsley, salt, pepper, Worcestershire sauce, combine thoroughly. Spread mixture ( n a plate and refrigerate for two hours. Heat oil for deep frying. Form h veal mix into balls, dip quettes. them into egg white, then into Bitterballen a few bread crumbs. Deep-fr- y balls at the time, two minutes or 3 tsp butter until a deep golden color. Drain 5 tsp flour on paper towels. ' cup chicken broth Serve steaming hot on platter V2 lb. cold cooked veal, shredwith cocktail picks, arranged ded around a bowl with Dijon mustsp finely chopped parsley tard for dipping. Add Dutch gin, salt tsp to taste (freshly Heineken Beer, or any soft drink pepper as long as it is chilled thoroughground) sauce ly, to ease a possibly burnt lip. tsp Worcestershire Be careful the interior of the g oil for balls stays hot a long time. 2 egg whites, beaten until Makes 0 balls. foamy and wine is a favorite Vi Cheese fine breadcrumbs, cup dry, in the Netherlands; combination seasoned or not the French and Italian wines are French wine mustard Heat the butter in medium readily available, not expensive, saucepan. Add flour, cook for and in the last few years no Bitter-balle- n, one-inc- 1 1 2 1 deep-fryin- 35-4- cocktail party has been complete without some Dutch, French, Italian, or Danish cheeses and French, Italian, or Portuguese wines. As well as being delicious, mold- ed salads are a showpiece on the table. To make unmolding easier, brush the inside of the mold with Miracle Whip salad dress mixture on one slice of bread, exactly as thick as the bread it- Cheese Zebras Cover with another slice, repeat procedure. Wrap in aluminum foil, refrigerate at least three hours. Cut with razor-shar- p knife into slices. The alternate layers of light cheese mix and dark bread create a zebra effect. Arrange on lettuce leaves on serving platter, perhaps together with the above cheese truffels, cut pieces of Gouda, Edam, and other cheese. The cheeses are often served 6 tsp butter 4 egg yolks, as is but here are some recipes which require little work but hard-boile- produce results which will raise the eyebrows of some of your less cosmopolitan friends. 1 ' I taste few sauce tsp salt pepper, freshly ground, to taste cayenne pepper, pinch 'a tsp Worcestershire sauce 6 slices dark stale pumpernickel bread, crumbled finely Blend butter, cheeese, salt, pepper, cayenne pepper and Worcestershire sauce until it is a smooth mixture. Shape into balls one inch in diameter, roll the balls in the breadcrumbs. Refrigerate for one hour or until firm. Use your freezer if vou are I I I Blue Cheese Ring B envelopes unflavored gelatin cup cold water bottle chunky blue' OR BLOW DRV Tues. Wed Hot Oil 4 Thurs.. Treatments & 3.50 Tints Frosts 2S0 COLOR NEW VOLUME Look Your Bost! Please bring coupons for all specials. Good Through Friday May 25, 1984 Panuf PI fl fl Lettuce 'h cup chopped apple Vi cup grapes cup orange sections Soften gelatin in water; stir over low heat until dissolved. Cool. Gradually add gelatin to dressing, mixing until blended. Chill until partially set; fold in whipped cream. Pour into lightly oiled ring mold; chill until firm. Unmold; surround with lettuce. Fill center with combined fruit. 6 servings. Vi Praciclon Haircuts A Styling forggysi gals 4-- Cuts Family That Dont Clip Your Pocketbook cheese and fruit make Blue MINGLED FLAVORS of Cheese Ring delicious. Summer Season Tip, Pressure Cooker Cuts Energy Use ARLENE HAMBLIN Review Correspondent With the summer months up- on us and utility bills still on the rise, one answer to the problem of energy use in the kitchen may be using that pressure cooker that is gathering dust in the cupboard. The method is simple. The liquid is heated to boiling, creating steam. When the air inside the pressure cooker is exhausted, pressure is the result. This brings the temperature inside to above the boiling point. When the gage reads 15 pounds of pressure, the temperature inside is 250 degrees. The. heat is then literally driven into the food so that it cooks more quickly than in a pan on the burner. Foods cook in about a third of the normal cooking time. Because of this and the small amount of liquid that is needed, the foods retain more of their nutrients. Less color is lost and the food looks more appetizing. Pressure cookers come in a variety of sizes and styles. They also vary in price according to size and material. Some are made of tablespoons of beans. Alfalfa seeds and mung beans are most often used. Put the seeds in the jar. Cover with warm water and soak for at least eight hours or overnight. Then cover the opening with cheesecloth held on by a rubber band or jar ring. After eight hours or next day, drain off excess water. Lay the jar on its side in a warm spot. Cover with a towel to keep the light out. Two or three times a day, add some water and slosh it t.. (Gwmmrf Wt) $525 Mens Blowout . 95 Womens Cinder 6 cut When cooking meat, turn off aluminum. Higher are made of the burner and let the temperaheavy gage cast aluminum or ture drop naturally. This will take about six minutes. stainless steel. If you are preparing a special Always read the manufacturers directions before using the cookrecipe that you would ordinarily er for the first time. Pay particu- cook in the oven or on the stove lar attention to the instructions top, cut .the cooking time by about the air vent and the safety Never full the cooker more fuse. full. And always When the time is up, place the than cooker under cold running water remember to check the vent pipe to remove any steam buildup. to be sure it is clear. Move the pressure gage slightly, Using your pressure cooker if no steam comes out when the will save fuel and make for a gage is removed, the top may be much cooler kitchen and youll find it a super time saver. removed also. medium gage priced models M295 Blowout - from "We Specialize in family hair care." perms include precision cut and style and a written guarantee Long hair slightly extra All one-thir- d. two-thir- Sprouting Easy; Crop Nutritious SYRACUSE Anyone can be a successful indoor gardner when it comes to the art of sprouting. It is easy fun and with a minimal investment in time and money. A few seeds and an empty quart jar are all you need to get started. You can provide a fresh year round supply of good eating for the entire family. Sprouts are a terrific source of vitamins too. The method is simple. Start with 2 tablespoons of seeds or 4 Just-A-Cu- LAYTON HILLS MALL Hours: Sat. 10-- 6 Mon.-Fr- i. 10-- 9 No appointment necessary! 1 Phone: 544-266- 9 Sale Prices Good around to rinse the seeds, then drain well. Place the jar back on its side. Be sure to keep the sprouts moist but do not let sit in water. The sprout crop will be ready in three or four days, then place the jar on a sunny windowsill for a day to green them up. Keep refrigerated in a covered jar until ready to use. Sprouts are delicious in salads, sandwiches, soups and even in main dishes such as meat loaf. thru May 31 CftdrdaAt'4' LAYTON HILLS MALL ALL uits me STEflU CARPET CLGAC1K16 FLOOD RESTORATION AND WATER EXTRACTION oAO BONDED AND INSURED PROFESSIONAL TECHNICIANS $29 95 SOFA AND CHAIR STEAM CLEAN SPECIAL CARPET SALES. REPAIR AND INSTALLATION WE MOVE THE FURNITURE NO MILEAGE CHARGES WITHIN 100 MILES ADDITIONAL SERVICES AVAILABLE ". t l DRY CLEANING AVAILABLE FOR DELICATE FABRICS FREE I (Cf0 Shirt and Tie EACH ROOM 3 ROOMS OR MORE ROOM OF SOIL REPELLANT WITH PURCHASE OF 2 to FF FInlEEE I j L coupon I OPEN ON SATURDAY LAYTON OFFER EXPIRES MAY 22, 1984 j -- J WSTTusn I iKAlft I 479-874t. with your Suit Purchase 1 3 HILLS MALL Upper Level By The Bon PHONE Now Serving the OgdenDavis Co. Area CONTtMPOAANV MAMS. INC. 1M EE VISA HOURS: Mon.-Fr- i. 10 a.m.-- 9 544-159- M p.m., Sat. 10 fl fl fl fl fl fl fl H NEW CLASSES BEGINNING JUNE 5th NOW I I fl B R.r Application 1500 Ol I I I & SET POCgaDaQabnaai cream, whipping SHAMPOO v;m:flNROLL z. cup whipped Makes four servings. D cheese dressing 1 Provide ample Dijon mustard and cocktail picks. Little Amsterdam cocktail onions, and olives add a nice touch. moaoaiDISCOUNT COUPONSooaaoia I I I ID ID D D I e, I ingredients. 1 drops Worcestershire Worces-tersauc- ing or oil before pouring in the 2 to 2 tsp grated Parmeasan or Gouda Cheese 4 slices thin dark pumpernickel bread, not stale Beat butter until soft. Blend in egg yolks, salt, pepper, and cheese, until mixture is smooth. Spread a layer of cups butter, softened cup grated Gouda or Edam cheese Vi sieved, from 'k tsp salt Cheese Truffels ' self. eggs d pepper, freshly ground, Combine Cheese, Fruit in Ring Mold Cheese and fruit. This combi nation of ingredients can take its place on a menu in a variety of meal forms, from a peasant-lik- e served with chunks of cheese, apples and bread to the more elegant cheese trays enjoyed with red and green grapes and wine. Now this savory mingling of flavors can be enjoyed a new way with this recipe for Blue Cheese Ring from the Kraft Kitchens. The piquant flavor of blue cheese in chunky blue cheese dressing makes a tasty mold to accompany chopped apples, grapes and orange sections, or any selection of fruits you prefer. in a hurry, but beware of solidly frozen cheese balls, they might cost you a visit to the dentist. a.m.-- 6 o n |