The Palm Beach Post from West Palm Beach, Florida on November 14, 1968 · Page 65
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The Palm Beach Post from West Palm Beach, Florida · Page 65

West Palm Beach, Florida
Issue Date:
Thursday, November 14, 1968
Page 65
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Page 65 article text (OCR)

Post avi Times.Thnrsday, ytw.l;i963 F17 FOOD SECTION The Palm Beach Steak For Brunch Is The Entertaining Thing To Do Post and Times FAMILY NEWS RECIPES ! ii-f - -.jr. The entertaining thing to do this fall is serve brunch when the weather is coolest and appetites are wide awake! A savory steak bar-b-cue covers your menu problems leaving the rest of the day epen for autumn activities. Cube steak, rolled, stuffed and glazed with an exciting new bar-b-cue-discovery liquid Gravy seasoning-browning sauce is our choice. The flavor is superb, the meat juicy and tender. Serve the rolled steaks on hot buns spread with a tangy garlic butter. Cheese capped tomatoes and a cool drink of chilled broth compliment this happy brunch. Everyday china and pretty paper doilies make the work easier. MASTER STEAK ROLLS 8 minute or cube steaks Gravy Master (liquid gravy seasoning and browning sauce) lA cup fine dry crumbs 1 teaspoon instant minced onion 'z teaspoon salt I'n teaspoon seasoned pepper 4 cup butter, melted 1 tablespoon vinegar 1 teaspoon Gravy Master (gravy seasoning and browning sauce) Tinch powdered thyme Spread steak flat and brush with Gravy seasoning and browning sauce. Combine remaining 4 ingredients and sprinkle over steaks. Roll up. tightly and secure with thread or-toothpicks. Skewer for' grilling.. -Mix remaining 4 ingredients and use as baste while steak rolls are cooking. Cook steak rolls from 9 to 15 minutes, depending on degree of rareness desired. Makes 8 servings. If minute steaks are used, pound them flat with a meat mallet or the edge of a heavy plate. Cube steaks do not need tenderizing. The name of these steaks vary, they are often called breakfast steaks in some areas. Garlic Spread for Rolls . . . Melt 1 stick butter or margarine and stir in Y2 teaspoon instant minced garlic or garlic powder and y4 teapoon Gravy seasoning and browning sauce. Brush" cut surface of rolls before toasting. Reserve leftover spread , in . refrigerator for future use. Or mash cup crumbled blue cheese with 2 teaspoon Gravy seasoning and brovyning sauce and 2 tahlosooons butter. Spread on cut rolls and grill lightly. 4 4 , 5 A. - v I .S.-,i. 'tiiJi.v.,,.,a....VM. , A Savory Steak Barbecue Solves Your Menu Problems fi n r jrj t 1 I" -! n Yftt R f Hbb( 1 7--r -1 1 1 rrn nmfnT rr-f r -. fr"i-T i JL' , . l-V " . ' ' : ? ' ' ' . ..V " : , i I I r , . , '" " ,4 . ,: "- : W W j ' ' X ' jr v"-"v v- f c : i ( ' ; ; f 0t DIXIE KATKWOOM v. V - TOWiXS - 4 J Old nMin nam i ; . i YET STRONG ENOUGH FOR SINKS, TU3S, TILES, SPILLS, SPLASHES, MADE BY A NEW PROCESS, THEY'RE SOFT ENOUGH FOR FACE AND HANDS. DIXIE INTRODUCES A WONDERFUL NEW IDEA: THE FIRST DISPOSABLE TOWELS MADE FOR THE BATHROOM. Mi '"'''k1 " ' :1" k i J i ft ' : 1 Olive Pate En Croute Will Delight Your Guests . ,v... ...-.Htt&t. ji.-.:n:wiMA fit.... It -. ,. ; -. . ANYTHINGl AND THEY COST SO LITTLE YOU THROW THEM AWAY. YOU CANT SPREAD GERMS' THAT WAY. YOU GET 70 FOLDED TOWELS IN A BEAUTIFUL DECORATOR BOX. AND YOU CAN GET THIS HANDY HOLDER TO KEEP THEM IN. NEW DIXIE BATHROOM TOWELS. THERE'S NEVER BEEN ANYTHING LIKE THEM BEFORE. Try them now and save 10. mold at top. Press pastry firmly together at ends of strip and at bottom of mold. Spoon meat mixture into mold smoothing top. Cover with second pastry ovaL Moisten edges and make double fold with pastry at sides. Do not allow pastry to extend over edge of mold. Cut a smalt bole !n center ot pastry to allow steam to escape. Place a tiny cone of foil In hole. Make small cutouts from pastry trimmings and place on top. Crush with egg wash. Set mold oil shallow baking- pan. Bake in moderately hot oven 375 degrees F. V2 hours, covering loosely with foil after one hour. Serve warm or cold. PASTRY: Combine 2 cups sifted flour and 1 teaspoon salt. Cut in y2 cup butter and 2 tablespoons shortening. Beat egg with 3 tablespoons ice water. Stir Jnto Dour mixture to to make a stiff dough. Chill J hour before rollingout. EGG WASH: Beat 1 egg yolk with 1 tablespoon half and halt r. 1-3 cup white table wine H pound ground veal -2 pound ground pork shoulder 2 eggs l'i teaspoons salt teaspoon powdered oregana V, teaspoon white pepper Dash mace Dash cayenne 1 cup canned pitted California ripe olives i; cup diced cooked bam 2 tablespoons chopped pls( chios l'astry Egg wash Cook onion and garlic slowly In butter until transparent but not browned. Add wine and simmer until liquid Is reduced to about 3 tablespoons. Cool. Combine with veal, pork, beaten eggs and seasonings, mixing thoroughly. Lightly mix in crumbled ripe olives, ham and pistachios. Butter a 1-quart hinged oval pate mold. Divide pastry into 2 parts. Roll one part Into 2 ovals about ?i Inch larger than bottom o mold. Fit one pastry oval carefully into mold, allowing it to come up sides about ?i inch. Roll remaining pastry to long rectangle, about ?i Inch wider than mold depth and about 1 inch longer than mold circumference. Trim edges evenly. Moisten edges of pastry In bottom of mold. Line sides ot mold with pastry strip allowing It to extend over pastry In bottom and to overhang rim ol Watch the expressions of your Ruests when you serve this ripe olive pate en p route. Slice ItuouRh the crust to reveal the interesting meat and ripe olive fillinc within. Guests will marvel in its elegance and delight in its flavor. Be warned in advance, this Continentid specialty takes time to make. Prepare it a day or two In advance since It can be refrigerated and slices more easily when cold. The classic pate combination ol veal and ham Is taste-Jully' accented with California ripe olives quite meaty in themselves. All the hearty Ingredients are beautifully encased in a flaky, golden pastry end baked in a special hinged oval pate mold. What a splendid cold entree for a candlelit dinner. It will be well received when you accompany It with a fresh mushroom salad, dry white wine, deviled eggs and pitted ripe dives. This ripe olive entree is elso timely for holiday buffets. California ripe olives are ready snacks and nibbles for all times and any occasion. By themselves they are a satisfying morsel. They're low in calories ibo since one jumbo ripe olive has but 8 calories. KITE OLIVE PATE EN CROl'TE 't cup minced onion J minced clove garlic 1 tablespoon butter 1 1 JSAVEIOOONNEWDIXIETOHROOMTOWELSI THIS COUPON WORTH 10 . CO -H O TO TOWARDS THE PURCHASE OF EITHER A 70COUNT PACKAGE OF DIXIE BATHROOM TOWELS OR A COMBINATION PACKAGE OF DIXIE BATHROOM TOWELS AND HOLDER. Mr. Dm!m tWt touoin will ' hemed for 10 on tht (wrrhsu of on. JO-Count FkU ol Dill. 83th. room Towl$ or on. Combination ritluro of Diill fiithroom Towtlt nd Holdir plus 2 lor Mndlinn. Coupon It not trjnslva&lt mi) food only on products specittrd. Us. for jny olMr products constitutes fraud. For payment send fo American Can Co., P.O. Box HIS, Clinton, Iowa. Invoices provinj sufficient purchases for redemption must be shown on . request Coupon void wer. us Is taied, prohibited or otherwin r. itiicUd. Coll valut 120 cent. o CU O o o r CO m o o -o o AMERICAN CAN COMPANY ItMl- 4M9 CI Apple Supply The state of Washington sup. plies 20 per cent of aU apples .in the United States and 35 per ceatol all applessald fresh. 0. 0 IN WHITE, PINK, YELLOW AND GREEN I Vw7 v

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