The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 250
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March 26, 1998

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The Palm Beach Post from West Palm Beach, Florida · Page 250

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West Palm Beach, Florida
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Thursday, March 26, 1998
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Page 250
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4FN THE PALM BEACH POST THURSDAY, MARCH 26, 1998 mmmm Texas caviar to prepare, but start early V y (mm easy and water and dry thoroughly. No Greek-American Cuisine Homestyle Cooking Dear Heloise: I really love your Texas caviar recipe. Could you please reprint it? Vivian Rightmeyer, Churchville, N.Y. , This spicy concoction is a great appetizer served as a dip with tortilla chips or crackers. All you have to do is mix the following ingredients together and marinate in the refrigerator for 24 hours. Hints from Heloise DOILY EfJRLY BIRD SPECIALS more contaminating germs! Leslie Norris, Covington, La. A good sanitizing solution is 3 tablespoons household bleach to 1 gallon of water. Leave it on the surface for about 2 minutes, then rinse and dry. Note: Be sure to clearly label the bottle. Heloise Dear Heloise: At a brunch recently, I served three kinds of cream cheese: no-fat, V-fat and regular. In order to identify them, I cut the label from each package and placed it on the corresponding bar of cream cheese. My guests were delighted and so was I. Esther Bernstein, Jamesburg, N.J. Dinners Include Choice of Soup of Salad Texas caviar Dear Heloise: We use a lot of peanut butter. When the jar contents get low, I substitute a fresh jar. Then in a day or two, when the newer one has space, I take a narrow spatula and clean out the original and add the contents to the jar currently in use. This saves waste and messy efforts on the part of the users in a hurry. Margaret Leininger, Ashland, Ohio Dear Heloise: My kitchen counter space is limited. Therefore, I use the same surface area to prepare most of the meals I cook. After handling raw chicken and other meats, which can carry harmful bacteria, I use an old cleaned-out spray bottle filled with bleach and water. I keep it handy under the kitchen sink. I spray the surface with solution and wipe with a paper towel. Then I proceed to clean with soap Blackboard Specials Fri & Sat. Surf B Turf Leg of Lamb " Prime Rib Salads Pastas Seafood Beef Poultry ' Burgers ' Sandwiches , Chinese parsley), finely chopped Va cup seeded and chopped jalapeno pepper 1 cup chopped green onions (include green tops) 1 tablespoon sugar 1 tablespoon salt 2 tablespoons coarsely ground black pepper 2 tablespoons ground cumin This is a favorite of mine, and it seems to taste better after marinating but is also yummy freshly made. Heloise Beer wine NOW OPEN SUNDAY 4-9 P.M. Combine In a very large bowl: 1 large Jar medium or hot : picante sauce 2 16-ounce cans black-eyed : peas, drained 1 16-ounce can white hominy, ; drained 1 cup diced green bell pepper 1 cup chopped white onion 1 cup chopped fresh tomato h cup fresh cilantro (aka Write to Heloise in care of The Palm Beach Post, P.O. Box 24700, West Palm Beach, Fla. Join Italian Cuisine la) Crostini a perfect treat to start spring parties Nino & for Lunch and Dinner at... ill' - Full Italian Menu - ; By Betty Rosbotiom Los Angeles Times Syndicate It always pleases me to meet ; young people who have an interest ;in food, as my own career was ; sparked by a year of study in ; France when I was in college. Several weeks ago I received a .'phone call from an Amherst Col-; lege senior who told me of a new ; gourmet club that she and other 7 Days a Week from 4-6:30 PM FROM $6.25 Served with soup or salad, garlic bread, coffee and homemade Italian cheesecake or cannolL Remove and place on paper towels. (Prosciutto can be sauteed 2 to 3 hours ahead. Cover loosely with foil and leave at cool room temperature.) To assemble crostini, top bread slices with cheese, then with prosciutto strips. Sprinkle lightly with dried rosemary. Place on baking sheet. (Crostini can be assembled 1 hour ahead. Cover loosely with foil and leave at cool room temperature.) When ready to serve, place sheet of crostini in oven and bake at 350 degrees until cheese has melted, 4 to 5 minutes. Remove. Arrange bowls of olives on serving platter and place crostini around them. Garnish tray with fresh rosemary sprigs. Makes 20 Happy Hour Mon.-Fri. 3-7PM in the Lounge poached pears in red wine to enjoy with scoops of vanilla ice cream sprinkled with crumbled biscotti. The crostini were an extra dish an uncomplicated antipasto which I decided to add at the last minute. I brushed slices of good crusty bread with olive oil, then toasted them in the oven. Next, thin slices of Italian fontina cheese, sauteed strips of prosciutto and a dusting of crushed rosemary were added. The crostini were completely assembled before the group arrived and quickly reheated in the oven before serving. The students depleted this plate of little treats in no time at all. Crostini with fontina, prosciutto and rosemary 2 to 3 tablespoons extra-virgin olive oil, plus more if needed 20 slices crusty French or Italian bread, cut diagonally 3 ounces thinly sliced prosciutto 1 (6-ounce) piece Italian fontina cheese, sliced or shaved paper thin 1 teaspoon dried rosemary leaves, finely crushed Small bowl of black olives Small bowl of ripe green olives Several sprigs fresh rosemary for garnish, optional Place olive oil in small bowl and brush bread slices lightly on both sides with oil. Place slices on baking sheet. Bake on center rack at 300, turning once, until crisp and lightly browned, about 5 minutes per side. Remove and set aside. (Crostini can be toasted 2 to 3 hours ahead. Cover loosely with foil and leave at cool room temperature.) .Place enough olive oil in medium heavy skillet to just coat bottom of pan. Place over medium heat and when hot add prosciutto strips and saute, turning constantly, until crisp, about 5 minutes. fAPX FULL N.Y. Style r.H. BAR 41 Pizzas J" Fri. & Sat. Starting at 9PM -students had rounded at the .' school. I "Would you be willing to give ;the group a cooking class?" she asked. We agreed on a date, and on ." the day of the lesson eight enthu-r siastic beginning cooks appeared at my door. ; Their ardor never waned dur-'ing the three-hour session in which we prepared a simple Ital-; ian-inspired meal. When they ar-; rived, I served a plate of warm fontina and prosciutto crostini I along with bowls of black and .'green olives. Together we assem-; bled a wild mushroom lasagna and : a salad of mixed Italian greens in a - vinaigrette dressing. We also Note: A crusty baguette about 2Vi inches in diameter works well for this recipe, or you could cut 10 slices from an Italian loaf, which will be wider, and then cut those slices in half. into -inch-thick slices (see note) 'Come Dine in our Unique Italian Atmosphere" Restaurant Francais Italian Restaurant & Lounge, Deh & Meat Market Accepting Reservations For 2 Between 8:30 - 10 p.m. Experience the Ambiance of Authentic French Cuisine Some of our House Specialties Roasted Duck, Beef Wellington, Sweet Breads Dover Sole , Rack of Lamb Plus our fresh fish of the day! Grand Marnier or Chocolate Souffle and other Wonderful Desserts Prepared Daily Stuffed Artichoke Clams Posillipo Bruschetta Osso Biwo Fresh Mo"tirellti with Rxtsted Peppers and Tomatoes Maine Lobster ( Diavlo or Broiled) Grilled Lamb Chops or Veal Chips Fresh Homemade Sausage with Broccoli Robe served over Pasta Locally caught Fish - Pompano, Grouper & Snapper Chicken Florentine Chicken or Veal Rollatini Shrimp & Calamari over Linguine Braciola and Manicotti Prix-Fixe Mon. thru Fri. 5:30 to 10pm $25.50 Pre-Theatre Special Mon. thru Fri. 5:30 to 6:30pm H9.99 Regular Hours: Mon. thru Sat. 5:30pm to 10pm American 6- Intercontinental Cuisine Live Entertainment Thursday Friday Saturday n Mangels Goes Italian Every Monday Night Reservations Welcomed 546-7225 10835 SE Federal Hwy. Hobe Sound Cioppino - "Frutti Di Mare" - Seafod combination of Lobster, Shrimp, Calamari, Claim, Mussels, sauteed in Garlic and White Wine in Marinara Sauce 612 Federal Highway, Lake Park Lxxated J mile north of Blue I leron Blvd or 3 miles south of PGA Blvd on Federal Hwy, US I in Lake Park Reservations 8430529 LIVE ENTERTAINMENT by MARCO VEGA on his Paraguayan Harp "Newly Released" CD Available or THE VEGA BROTHERS Early Bird Menu 5-6pm Daily m r i5i mm Private Dining Facilities for Special Functions m caaaE Dinner Sun. thru Thurs. 5'10:30pm, Friday & Saturday 5-1 1:30pm Lunch: Monday thru Saturday 1 lam-3pm Deli Open: Sunday 12'9pm Monday thru Saturday 10-9pm 1406 Cypress Drive Jupiter 746-4600 ReAervatiorui accepted four or more a OUR LOCATION STINKS, BUT OUR FOOD is FABULOUS EARLY BIRD j Take Out Mon.-Sun. 4:30pm - 7:00pm Combination Dinner Includes: Soup. IceCream tmm From J LUNCH SPECIAL 1-1 lb. Maine $" A 95 Mon.-Sat. 1 1 :30am - 2:30pm Lobster Dinner JL X Chotre of Smip F.e& Drop Hot & Sour Soup or wonion soup Sesame S 1 M 95 Serwd wPork Fnrd Rice A Egf, Roll Chicken JL Starting $ f 50 Dinner Inr-ludrs Snup. Eiljl Roll, from X Frfrd Kkr A Ire Cream "Where mama's in the kitchen" e MJGA9, Italian Restaurant "Best Italian Food In Florida" GET TO MAMA'S EARLY AND SAVE! Express Lunches from $4.95 Serving lunch from 11 to 4 3500 Broadway (US 1) In the Postons Pla:a few blocks south of Northlake Lake Park Mama's Earlij Italian Feast COMPLETE DINNERS from '5.B5H Outdoor Cafe Fully Air Conditioned & Heated Full Breakfast Menu Homemade Soups Sandwiches served on Freshly Baked Bread Milk Shakes, Beer & Wine Tuesday thru Sunday from 4 to 6.30 Chicken Pot Pie $7.95 PIZZAS from s5.99 LUNCH MON - FRI DINNER TUES - SAT Linguini with White Clam Sauce $9.95 063-1567 VealParmigiana $11.95 Snook in Parchment Paper $12.95 Shrimp Marinara $10.95 Zucchini Parmigiana $9.95 CLP & $.'MZ'tKl I 7 DAYS A WCIK 7 am-1 lam Bjy 1 Breckfost & Receive the 2nd FRE. 2nd otej: m- it o.'-TB or fester ue tvy or kxo & 12 Kmriwick combo, ctiipi, pc(e ond cote jlrrw ond recenr ft jecond rktt. Covy b cob'ne wrf fry ctr cfim Ojoo pnrrrto t4 1 ' IN C.'' Sot !'irim 2p 6 A"y o"e Dnner ETre or 9m en 2k1 of wal or lesser vaije s pulsed J coxfy i Tjes-Sa: OO I "A Mama's Springtime Hours - i v I Open I lam to 12am Closed Monday 2 f 1 cocktails 11 to 7 Happy hour buffet 4 to 7 j CHASEWOOD PLAZA JUPITER Moo -Sot 7 30 3 30 Sun 7 1 30 1000 US Hwj L North Palm Beach, (561) 62S-9960 743-3662 (acme from the Knrh Palm Beach Crwjritrj Cl-ib Tpm.is CfnjrtsV

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