The Palm Beach Post from West Palm Beach, Florida on November 7, 1968 · Page 59
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November 7, 1968

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The Palm Beach Post from West Palm Beach, Florida · Page 59

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West Palm Beach, Florida
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Thursday, November 7, 1968
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Page 59
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Share In These Louisiana Yam Festival Specialties lng dish. Bake In 350 degree (moderate) oven 10 minutes or until heated through. LOUISIANA YAM-VEGETABLE CASSEROLE (Makes 4 to C servings) 2 tablespoons butter or margarine cups sliced onion 1 enp diagonally sliced celery Vx cup butter or margarine cup snipped parsley 1 tablespoon lemon juice 4 medium Louisiana yams, cooked, peeled and quartered, or 2 cans (1 pound each) Louisiana yams, drained 1 medium head of cauliflower, broken Into flowerets and partially cooked Salt and pepper to taste Melt 2 tablespoons butter In skillet. Saute onion and celery until golden; add cup butter, parsley and lemon Juice, and stir until butter melts. Ar--range yams and caullflow-erets in shallow 2-quart casserole. Pour butter mixture over vegetables. Sprinkle with salt and pepper to taste. Bake in . 350 degree (moderate) oven for 10 to 15 minutes or until heated to serving temperature. I .- s . ,,, -4?rw ... 'AJh Ilk :ii r ? r U . f L Z's J The Palm Beach section! FOOD RECIPES After a long hot summer It's a refreshing change to think about the fail fairs and festivals that dot the little towns throughout the United States. There Is usually an activity planned for every age, and more often than not a king and his queen reign over a ball. APRICOT ORANGE SAUCE WITH l'AMS (Makes (servings) 1-3 enp firmly packed light brown sugar 4 teaspoons cornstarch 'i teaspoon cinnamon Dash salt leap dry sauterne 1 j cup Florida orane Juice 1 tablespoon butter or v.-.va-.v.v.v.v.v.v.-.v.v.v- margarine 1 cup dried apricots 'i cup seedless raisins 5 medium Louisiana yams, cooked, peeled and quartered or 3 cans (1 pound each) Louisiana yams, drained Mix together sugar, cornstarch, cinnamon and salt in saucepan. Gradually add wine and orange juice; cook, stirring constantly until sauce boils minute. Add butter, apricots and raisins; stir and heat until butter melts. Pour FAMILY NEWS I' y '. , Post & Times, Thursday, Nov. 7, 1968 -FN11 2401 AVE. E. RIVIERA BEACH free delivery 844-5866 over yams in heat-proof serv- PRIME 1116 LEAN fflsfft RIB ROAST -1-1 GROUND folflV U.S. CHOICE TO lbs FOR 6.50 DELMONICO 1 49 7-555 STEAKS I . BOILED HAM f MEATY jfllit DANISH STYLE flUA SHORT RIBS SW1SS:CHEESE gSS, Fruit Sauce Covers These Fresh Louisiana Yams Bolivia: here Cooking Takes Ingenuity IS! and peanuts through a sieve or food mill. 3. Return all to pot, discarding residue. Reheat and add meat to soup. Skim off any fat on top. Serve soup sprinkled with paprika and parsley. Yield: Four to six servings. By CRAIG CLAIBORNE NEW YORK One of the Wost fascinating cookbooks to cross this desk in many a year and the author denies that It is a cookbook at all, but tather a guide to cooking is an 18-page, handtyped manual, the work of Tom Burrow of High-Land Mills, N.Y. He Is a 26-year-old architect and former Peace Corps volunteer who recently spent two years In Bolivia. The book is, ir, essence, a work of campassion for those who miht fnllnw him in missions to the flat high plains oi Bolivia. 'That was what it was where I lived," he said recently In a New York apartment, 'It's at 13,000 feet and 65 per cent of the diet Is potatoes. For meat, you can buy llama, which is tough and has to be stewed, or alpaca, which Is delicious and tender where flavor goes a cross between beef and lamb. "But meat is scarce and expensive, and there are no greens. There are small local markets where some foods are brought up by truck carrots, onions, citrus fruit and bananasbut It's hard going. "So many' young kids get Into these villages with no knowledge of how to do anything in a kitchen except open a can of beans," he added, "but you have to learn to live by your wits and yourself. That's why I wroie the book." Burrow wrote the book in an adobe hut made of mud and straw with a kitchen made of mud, plaster and cement. An amazing amount of ingenuity went into equipping his kitchen with a sink, an oven and a counter top. In "A Guide to Cooking in Bolivia for Those Who Can't Cook," Burrow writes that "the shock is serious when young people find that there are no stringbeans or peas or t-bone steaks available. "You can buy almost anything in a can," he added, "and although very unlike What mom used to make, It's not too hard to heat It up and eat It." The trouble is that what you wind up with after a tew months is a financially rubied Peace Corps volunteer. Burrow had an extensive glossary of various foods that are available, such as chanca-ca or crude brown sugar; aji, a very hot red pepper; maize-na or com flour, and canned tuna. He is quite candid about Argentinian cheese, which he finds Infinitely preferable to some well-known American brand names. And he found that with the available cheese he could make a "decent lasagne, veal parmesan (of forts), eggplant parmesan or pizza." Burrow who remembers Bolivia with affection and wants to return some day-speaks with considerable relish of some of his cooking accomplishments there, particularly his sauerbraten and various dishes made with sourdough. He has included several 'recipes for these In his book, Including biscuits, pumpernickel and English muffins which, he declares, taste just like a well-known American brand. Here are some recipes that Burrow frequently prepared' on his kerosene burner. SOIROOI'GH STARTER 1 cake or package of yeast 2 cups warm water 2 cups flour 1 tablespoon salt 1 tablespoon sugar. Sprinkle yeast Into one-half cup warm water. Let stand five minutes. Stir in remaining Ingredients and pour mixture Into a large glass or enamel-lined container. Allow the starter to stand, loosely covered, in a warm place. Stir each day with a wooden spoon. In three or four days It should have a pleasant sour odor. The starteris then ready for use. Yield: About two cups. Note: Store starter in refrigerator in a glass container with a tight-fitting top. An old-fashioned mason Jar with the glass top and rubber ring Is perfect. If you use a jar with a metal top, place a piece of strong plastic wrap under the lid to prevent rusting. Each time you use part of the starter, replace it with equal amounts of flour and water. If you do not use it for more than lu days, you should remove a cup of starter and replace It so as to keep the starter active. SOVKUorCH HOTCAKIOS 1 cup sourdough starter (re-ceipc above) 1 cup sifted flour Imp milk 1 tablespoon salt 1 tablespoon sugar 2 eggs 2 tablespoons melted shortening 1 teaspoon baking soda bacon fat. 1. Combine starter, flour, milk, salt and sugar in a mixing howl and beat well. Store mixture, covered with a towel, at room temperature overnight. 2. Next morning, beat In eggs and shortening. Add soda and mix thoroughly. 11 soda is not mixed In well, hot cakes will no be as light and fluffy as they should be. 3. Brush griddle with bacon fat and cook hot cakes. Yield; About eight very large pancakes. BOLIVIAN PEANUT SOIP (CALDO DEMAND 3 pounds meaty lamb bones or Iamb shanks 2 cups raw peanuts, ground 3 carrots, scraped 2 medium-size onions, sliced .1 medium si.e potatoes, diced 1 teaspoon ground hot pepper (see note) teaspoon cumin seed teaspoon oregano 1 teaspoon salt teaspoon or more black pepper 1 cup raw lima beans paprika chopped parsley. 1. Brown Iamb bones In a large, heavy pot. Add four quarts water and all remaining Ingredients except paprika and parsley. Bring to a boil, then lower heat and simmer three hours. 2. Remove bones to a plate; cut off and reserve all chunks of meat. Put liquid through a strainer and press vegetables J, FREE-Get vour hanrfy "Ca'orie Counter" where you buy RITE DIET Bread. yi i . V Rite Diet Bread has a lot of important things. PA ' ' f Essential vitamins. High quality protein. Good solid nutrition. lf ' j, t But, above all, Rite Diet Bread has flavor. Flavor that comes only from 1 1 , i premium ingredients. The very best. y, . J, I Try Rite Diet Bread today. Toasted or in sandwiches t ' ; s,ui it's a great tasting bread. V : , ' V7 1 Choice of LIGHT or WHEAT. -., J V SPECIAL SAMPLE OFFER pfef if SAVE 10 " l r Vs I ON FAMOUS RITE DIET BREAD Thrifty food buyers go lot BOXHS CUTS Coupons-redeemable for cash or trading "itamps-in each 5-lb. bag of Dixie Crystals Mr Crercr: You rt tuftwvArrd MKtnw In f4Mniri ti4 ceupen. Our f y'wtttiy wtil tm Ourft vou tr ! viiui of thi coupon, ptut 7t htndln, provtdrtf you nd IK conmmrr fttvt crmpiitd .k ik. m.im ni n., ntti Prat at BurcrttM o' iuK.iftt itocb 10 Ctf CouDoni tuMntta mutt fwrnihtd udoa rNuttl Coupon too4 only on O'lnd "r ' ' uit o p I by tomnf Void ffirt um IIVSV VS. XV i 0,. EXP.BM.N TEN DAYS STOE CCUPO. ft IftprOnib'IM, HHIlCIIOQI IIUI. 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