Independent from Long Beach, California on March 18, 1976 · Page 97
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Independent from Long Beach, California · Page 97

Long Beach, California
Issue Date:
Thursday, March 18, 1976
Page 97
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F-20--(dependent, Press-Telegram long Beach Wednesday, March 17, l?7t Thursday, March 18, ]«6 Meat oaf « bakes in a biscuit coat Beef Wellington is an elegant entree usually reserved for expensive restaurants. Made authentically, Wellington is expensive and difficult. The cost is wrapped up in a whole beef tenderloin and the difficulty lies in making the delicate puff pasfry that blankets the meat. So isn't it fun that a bargain like meat loaf can go a la Wellington? The crisp jacket is made from biscuit dough instead of puff pastry so even a bride can do it. Dress up t h i s inelegant Wellington w i t h a creamy mushroom sauce laced with sherry. Meat loaf Wellington I cup evaporated milk or liglit cream 'A cup fine cracker crumbs I '/t pounds ground beef 1 egg % cup finely chopped onion 1 tablespoon prepared mustard \Vt teaspoons salt '/i teaspoon pepper Vi cup shortening 2 cups packaged biscuit mix V4 cup evaporated or light cream Vs cup water Combine the 1 cup evaporated milk and crumbs and let stand a few mix minutes. Mix with ground beef, egg, onion, mustard, salt, and pepper. Shape in loaf 10 inches long on foil. Cut shortening into biscuit mix. Stir in the V4 cup evaporated milk and the water; beat just till dough stiffens. Knead 8 to 10 times on floured surface -- you may need to work in up to 1 cup flour on surface. Roll dough into 10-inch square. Use foil as base for placing meat loaf in center of dough; remove foil. Wrap meal in dough, moistening edges and sealing well. Place scam side down on greased baking sheet. Score design in top very lightly. Bake 10 minutes hi hot oven (425 degrees); reduce heat to 325 and bake 1 hour longer. Serve with Mushroom Sauce. Makes 6 servings. Mushroom sauce I can QOVi ounces) condensed cream of mushroom soup V cup evaporated milk or light cream % cup beef brolh ft cup sliced mushrooms, sauteed in 1 tablespoon butter 1 teaspoon Worcestershire sauce . 2 tablespoons dry Sherry (optional) Combine ingredients; cook and stir till hot and bubbling. Serve with Meat Loaf Wellington. Clam supply down By TOM HOGE ffl -- When C a p t a i n John Smith was browsing along the coast of New England in (he 17th century, he discovered clams and soon began digging with gusto for the succulent bivalves. "You shall scarce find any bay or cove of sand," he w r o t e back h o m e , "where you may not take clams or lobsters or both at your pleasure." Times h a v e changed. With our habit nf over-harvesting, the era of abundance has passed for the clam, but there are still enough for Americans to be billed as (he world's greatest clam eaters. T H E R E are several .varieties of this popular .bivalve in Atlantic coastal waters from Carolina to Greenland. Known as longnecks, they are even more popular in New England than the hard-shelled variety which the Indians named quahogs. S t e a m e r s were introduced on the West Coast in the 1880s and arc found from Monterey north to Alaska. It is the leading c l a m in the California market. Soft-shelled clams dwell in the shadows bcneaUi tidemnrks and b u r r o w below the sandy surface. THE HARD-shellcd quahog is found from Cape Cod on down to Texas. Young quahogs are known as little necks and t h e very s m a l l ones as "cherry stones." Quahogs arc also found off Ihe coasls of Maine and New Hrunswick. They arc harvested by raking or arc dredged up-like oysters. Small and medium-sized quahngs arc eaten on the half-shell raw or cooked. The big ones are usually cut up for chowder. An eastern clam, t h e long fragile-shelled razor, is popular but perishable. This variety should be eaten the day it is dug up and is good fried, steamed or in chowder. The Atlantic coast has olhcr types like the surf clam whose big shells are often made into souvenir ash trays. But they are not common in the markets. --Eggplant salad Vt cup olive oil 1 onion, chopped 1 green pepper, chopped 2 large cloves garlic, crushed I pound eggplant. impeded and diced (K-inch squares) 1 tomato, peeled and diced 1 teaspoon salt V teaspoon pepper ^ teaspoon dried oregano In a 10-inch skillet heat the o i l ; add onion, green pepper and garlic and cook gently until wilted. Add t h e r e m a i n i n g ingredients and s i m m e r until eggplant is tender -about 15 minutes. If (hare is excess liquid in the p a n , remove the vegetables with a slotted spoon and boil the liquid to reduce, then pour it over the vegetables. Chill. Serve on lettuce and sprinkle generously ,.ith minced parsley and- or diced tomato. Makes about 3 cups. ·f: ~j*;"3 'fK'-: PilUbury Wiener Wrap WITH PURCHASE ALL WEEK LONG EACH DAY WID., MAR. 17 THRU TUES., MAR. 21 ALL OUR STORES ARE JOINING IN THE JCar£et JasJbet^ ·?;*- I I H w-\ $fc\ :* · ·· grand opening DISCOUNT FOODS mm iFFicnvi WID., MAR. 17 THRU TUH., MAR. «, 117*. .r' f,,J- «··· (£·":·' f RED-X SAVINGS UP TO... V · -.. · :_'_ T -.------ - ---**--\ 87 OF OUR 3 NEW STORES AT GLENDALE, ALHAMBRA MONTEBELLO *------·*. "Essr QUARTER PORK LOIN SLICED INTO WASHINGTON GOIDEN DtllCIOUS HILLCREST SUGAR PORK CHOPS APPLES WITH THESE VALUABLE COUPONS IAIUGU* SANDWICH ' ·ACS · L. .IID.X COUPON i. · v COACHEL1A t GRAPEFRUIT'- 5 £ IRISH GROUND BEEF ROMAINE LETTUCE FIRESIDE SALTINES Bllf LOIN BONELESS i TOP SIRLOIN A WESSON OIL DRINK $? MAYONNAISE BEST , FOODS ORANGE JUICE M? LEG RUMP ROAST LEG SIRLOIN ROAST LEG ROUND ROAST LB . PORK LOIN RIB END ROAST . IStMTItFUVOIS ; WiSTWOOD MCE ' CREAM ,· ASSORTED vARtnr BETTY CROCKER CAKE MIX li'/i-OZ. PLAIX STIHtD 0* FRUIT AT IOTTOM JERSEYMAID YOGURT HEINZ KETCHUP DEL MONTE CUT GREEN ( BEANS I-. RID.X COUPON'- A 7 DAY 6 NIGHT VACATION TO MAZATLAN Paradise for pesos; Hughes Airwest to Mexico. MANHt ·*«« 10th RIRD'S-tYE VliW MACARONI CHEESE KRAFT DINNER Price Slashing Continues.».ThQu$and$ were Slq$hed...Hundred$ More This Week! ' ; - · - - - ' · - · · · " · · . · . ^ . - - . - · r . . ; - · ' -r i;*'.,vX;.; ^^^'''·^·p^^l f ^--^^^«^'^te^fc1«^'\--''; ' . ' . : · · · . · · - . . " 4 : : . . · . - - · . . / ; ·····',:-:··· K-

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