The Palm Beach Post from West Palm Beach, Florida on November 21, 1968 · Page 56
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November 21, 1968

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The Palm Beach Post from West Palm Beach, Florida · Page 56

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West Palm Beach, Florida
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Thursday, November 21, 1968
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Page 56
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Post and Times This Pot Roast Pampers Budget FOOD W SECTION ! cups sliced onion 2 cups sliced carrot 1 cup sliced celery 2 teaspoons salt V teaspoon leaf thyme lk teaspoon pepper Hi cups tomato juice 4 medium potatoes, quartered, onion, carrot, celery, salt, toes on serving platter; keep or thyme, pepper and 1 cup to- hot. Blend together remaining 16 small ones mato juice. Cover; cook slow- tomato juice and flour; add to 1 tablespoon flour ly until meat is fork tender, 2 vegetable mixture in pan. Brown meat well on both to Vk hours. Add potatoes 30 Cook, stirring constantly, until sides in hot shortening in fry- minutes before end of cooking thickened. Serve with or over pan over moderate heat. Add time. Arrange meat and pota- meat. Yield: 6to8servings. RECIPES FAMILY NEWS Post & Times, Thursday, Nov. 21, 1968-FN17 Th Palm Beach x v r "v w w- When our founding fathers were making history in the early days of this country, the founding mothers were mak-. ing history in the kitchen. No one knows for sure how and when Yankee Pot Roast came to be, but one thing's certain, it is one of the most popular of the colonial culinary I - - . -jr-- J, g Corners Cookbooks To Make You Shine In The Kitchen creations. To enjoy this tradition of good eating, give a beef chuck a good husky browning and allow it to cook long and slow. Serve juicy tender, browned and teamed with colorful vegetables, it's food that the family and special guests will relish. Faithful to New England's thrifty ways, pot roast gives a maximum of flavor at a minimum of cost. When you see pot roast featured as a "special" at your meat counter, be especially kind to your budget by selecting an extra large piece to plan for a second-day dish. You'll find it saves cooking time as well as money, and there are so many fine dishes that can be made with leftover roast. Every family has a preference for the vegetables and spices to add to pot roast. Carrots, celery, onion and potatoes do much to enhance the flavor of the meat and round out the meal. A few New England-type foods you 'might also wish to serve with it are Waldorf Salad, hot baking powder biscuits with strawberry preserves, and for desert, pumpkin or custard pie. YANKEE POT RQAST 4 to S-pound beef chuck roast 1 tablespoon shortening !- It's- r i! V them apart from common fare. Clarity of presentation and. simplicity of preparation keynote most of the recipes. And cooks will appreciate the author's added bonus indications of which foods can be prepared ahead of time and those that can be frozen. The book is divided into logical sections, including appetizers, fish and shellfish, poultry, meats, special entrees (containing many foreign specialties), vegetables, salads, breads, cakes, cookies and pastries and desserts. You will also find some of the most descriptive recipe titles you have ever seen, such as "A Fiercely Fancy Flounder, Stuffed with a Miraculous Mousse and Covered with a Silken Sauce," and "An Unlikely but Surprisingly Delicious Marriage of Chicken and Knockwurst." "The Uncommon Cookbook" holds a varied collection of truly different recipes that will appeal to anyone interested in breaking away from their old cooking "BETTY CROCKER'S PIE AND PASTRY COOKBOOK." Golden Press, New York. Here is a complete and well done guide to the pastry phase of baking. Helpful illustrations and easy to follow instructions cover everything from appetizers and main dish pies to fancy dessert pies and pastries. Especially interesting are the chapters "Pies from Coast to Coast," concentrating on regional specialties, and "Pie in the Sky," giving recipes for holiday pies and "spectaculars." "Pies in Disguise" features tarts, turnovers and cobblers. This book is not designed so-ley for the accomplished baker. The pies and other pastries are those that any cook can make to perfection. For the novice, the introductory section will explain equipment needed, standard pastry, oil pastry, other crusts, freezing information and toppings and glazes. If the old maxim, you can judge a cook by her pies, is true, then this book will help put you in first place. A, Editor's Note: Notices of publication and reviews of cookbooks are given here for homemakers interested in new recipe and menu planning ideas. For information concerning availability of these books, call Mary Ann Hill, Food Editor, at The Palm Beacb Post-Times. "THE UNCOMMON COOKBOOK," by Ruth Mellinkoff. The Ward Ritchie Press, $6.95. Most women come to a point in the homemaking phase of their lives when they become downright bored with their cooking. It's not that their meals are any less tasty than before, but the week-in, week-out sameness of it all just gets them down. If you find yourself reaching this point, Ruth Mellinkoff's new cookbook might be just the thing to help you out of the dining doldrums. The belief that each household should evolve an individual repertoire of menus and meals inspired the author to write "The Uncommon Cookbook," a collection of tried and tested recipes that have that extra something that sets r n Ti L Dosfo loo k HKe dog rood... Mtrodtaciii " ' J ' o : I ; , , - .: 4 I IV, 7 " U V J r " A i ' tl ""Vj. V ' : ' i, ' i r" ' ' j ; "r I tL-", , & i . . A ' , X - , a V V .. . . chicken 'nliva P! Patties . with gravy a J FOR DOGS , cliunEctGS ; WITH GRAVY ' FOR DOGS NET WT. 15 02. I NET WT. 15 0Z. . tBSamm-. A tempting radiant-broiled combination of chicken and liver formed in bite-sized chunks. Hearty patties of rich brown river, radiant-broiled and simmered in their own natural juices. Ah...but Nounshing Way To Start The Day Hearty Meat Breakfasts Easy And Quick To Fix J? 1 dogs sure know j r if US UUg 1UUU1 Here's loff to prove it! Vv STORE COUPON Jjjjji iMffljli ON TWO CANS OF NEW RIVAL CHICKEN 'N LIVER CHUNKIES, NEW RIVAL LIVER PATTIES, or Rival's other Delicious Dinners: Burgers 'n Gravy, Chicken Croquettes, Medium Rare Chunks, Mixed Grille, Beef Chunks, Horsemeat Chunks, plus complete recipe Rival Dog Food. MR. DEALER: Thi Dtirtr of Mill coupon H entitled to 10C off on ttit purenno of two can of tny Rival Droduct llsteil abovt. Wi will ttdnem mil cocidob for IOC nlui 36 tar If breakfast is a problem in your household, here are some helral suggestions to get your sleepyheads on the road to good eating habits. A good breakfast can be ready in minutes if you plan it around modern fast-fix foods, .fully cooked meats that need only a quick heating, egg dishes that go together fast, rolls that heat in minutes and fruit 'or juice that can be prepared, ahead and stored in the refrigerator Until serving time. Week days, when time is short, it's well to plan for a few "on the run" breakfasts each morning. Serve breakfast cafeteria style with extra 'easy-to-tote fruit on hand. Then if time is short, the heated sausages or other meats can be popped between toast slices, a bit of fruit tucked in a pocket, and breakfast can be enjoyed on the way to school, bus or train. . When Sunday rolls around, make breakfast a special occasion. Arrange the foods at tractively on a large platter or try and serve it buffet style. Breakfast will take on a new and pleasant image. How about a Sunday breakfast platter of sliced oranges with mint garnish, browned precooked fresh and smoked sausage links, scrambled eggs' with tomato pepper sauce served with assorted sweet rolls and a beverage? When Sunday breakfast is a late morning affair, add elegant finale such as Bananas Flambe or Chilled Custard or jCheese Cake Squares with Raspberry Sauce. . SUNDAY BREAKFAST PLATTER 1 package (8 ounce) precooked pork sausage links 4 precooked smoked sausage links or weiners, sliced diagonally ' cup sliced celery U cup sliced onion -'t cup butter or margarine i cup catsup U cup water V cup chopped green pepper Dash pepper 6 eggs 1-3 cup dairy sour cream 3 i teaspoon salt 2 to 3 oranges, sliced Heat sausages together in frypan over moderate heat as directed on package label until hot and lightly browned. While sausages are heating, saute celery and onion in 1 tablespoon butter or margarine in small saucepan until onion is tender, not brown. Add catsup, water, green pepper and pepper; simmer to blend flavors, about 5 minutes. Prepare eggs'. Combine eggs, sour cream and salt in mixing bowl. Beat lightly and scramble in remaining butter or margarine in frypan over low heat. Stir frequently while eggs are cooking. . Arrange sausages in rows on either side of eggs on serving platter and edge platter with orange slices. Serve with tomato sauce. Yield; iserviegs. handling. Mail coupon to RIVAL PET FOODS, 4S00 S. fnpp Ave., Chicago, III. 60632. Invoicei proving purchasi of tofficient itock to cover coupon! presented for redemption must bo shown on request. Customer to pay sain tax, if any. Void where Its use it prohibited, taxed, or restricted by law. Cash redemption 110 of 1 cent. Coupon Is non-transferable. Limited to one coupon per customer. Offer expires in 60 days. m mmmm-- STORE COUPON yvvwia'vuvvvwvvvvyvvy CRival Pat Foodi. 1968

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