Independent from Long Beach, California on January 23, 1975 · Page 73
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Independent from Long Beach, California · Page 73

Long Beach, California
Issue Date:
Thursday, January 23, 1975
Page 73
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fj-fahpmiint, rVtu-Tckpom long fcoch TtwW JM. 5 1m Simple ways with plain potatoes . . . . . _ I / ' · - . ' . . . . .).- . . ' . . ·Baked beans- By CRAIG CLAIBORNE . WITH PIERRE FRANEY (Q 1975 New York Times ; Newsservice ; NEW YORK - The · potato that we call com- · mon, white or Irish is one of the most versatile of vegetables, with a character that easily adapts itself to other foods and flavors. Sweet potatoes also show flair. One small fraction of that versatility is reflected in the f o l l o w i n g recipes. Crumb Potatoes y/i pounds potatoes -,'·-.% cup cooking oil ; : 5 tablespoons butter '· K - salt. "·.!. Peel the potatoes and drop them i n t o cold -'.water. Remove them one at a time and cut a slice off all four sides plus a slice off each end. This will yield a potato with a boxlike shape. Reserve ·· the outside slices for . another purpose or discard them. -';2. Cut the "boxes" into T??at quarter-inch lenth- · --wise slices. Stack the · "slices, a few at a time, , and cut the slices, length- wise i n t o quarter-inch- thick sticks. 3. Stack the sticks and cut them into quarter-inch cubes. Drop the cubes into cold water to prevent discoloration. ·1. When ready to cook, drain the cubes into a colander. Run very hot, almost boiling water over them about 10 seconds. Drain well. 5. Heat the oil and one tablespoon b u t t e r in a large, shallow skillet and add the potatoes and salt to taste. Cook, shaking the skillet and stirring the potatoes, about seven to eight minutes. Drain well. Wipe out the skillet. 6. Heat the remaining butter in the skillet and add the potatoes. Cook, shaking the skillet and s t i r r i n g , six to e i g h t minutes longer or until the cubes are n i c e l y browned and crisp. Drain on paper towels and serve hot with salt. Yield: Six to eight servings. Caraway Potatoes 2 pounds red, new, waxy potatoes salt iIHGD NUT i i i ^^ 1.BVALUE ^^ ^^ + TAX · 5-BEAN BURRITOS t 5-TACOS · 5-TOSTADAS · 5-FRIJOLES NO MIXING 425 East PACIFIC COIST HIGHWAY (new lo*Q feocb BM.) i i ii i llCOUPONll \h cup butter 1 teaspoon caraway seeds Freshly ground pepper. 1. Rinse and drain the potatoes and put them in a small kettle or deep saucepan. 2. Cover eith water and add salt to taste. Bring to the boil and simmer 20 minutes or until tender. Drain a n d , w h e n cool enough to handle, peel. 3. Heat the butter in a heavy saucepan and add the potatoes. Sprinkle with caraway seeds, salt a n d pepper. Cover and heat thoroughly. Yield: Six to eight servings. Rutabaga and sweet-potato casserole 1 pounds rutabaga (yellow turnips) % pound sweet potatoes or carrots Salt 3 tablespoons butter at room temperature Freshly ground pepper ¥4 teaspoon nutmeg /j cup heavy cream 1. Heat oven to 350 degrees. 2. Peel the rutabaga and sweet potatoes. Cut both in half, then into two- inch chunks. If carrots are used, cut them into two-inch lengths. 3. Place the rutabaga in a saucepan and the potatoes in another. Cover both with cold water and add salt Bring to the boil and cook until tender. The potatoes will require less cooking than the rutabaga. Drain well. ·1. While hot, put the vegetables through a food mill into a mixing bowl. Stir in two tablespoons butter, salt and pepper to taste, nutmeg and cream. 5. Spoon the mixture into a baking dish. Dot with remaining butter and bake 20 minutes. At the last minute run the dish under the broiler to glaze. Yield: Four to six servings. Sauteed Potatoes 3 pounds fairly large potatoes Salt ¥4 cup cooking oil 3 tablespoons butter Freshly ground pepper 1 teaspoon finely minced garlic 1 tablespoon'chopped parsley. 1. Rinse the potatoes and put them in a kettle. Add cold water to cover and salt. Simmer 30 to 45 minutes or until tender. Drain immediately. 2. Peel the potatoes. Cut each in half and cut each half into slices about one- third inch thick. 3. !R a large, heavy skillet, heat the oil and butter. Add the potatoes, salt' and pepper. Cook, tossing and stirring with care, u n t i l - t h e potatoes are golden brown, 15 to 20 minutes. Sprinkle with garlic, toss and spoon onto a hot dish. Serve sprinkled w i t h chopped parsley. Yield:. Eight or more servings. Straw Potatoes ·1 Large Idaho potatoes (about IVi pounds) Oil for deep frying Salt 1. Peel the potatoes and drop them into cold water to cover. 2. Cut the potatoes into about one-eighth-inch thick slices with a knife or potato slicer. Stack the slices, a few at a time, and cut the potatoes into shreds about one-eighth' inch thick (see note). Drop the shreds into cold water as they are prepared. 3. Drain the potatoes well into a colander. 4. Heat the oil to about 360 degrees in a cooker for deep frying. Add the potatoes, a few handfuls at a time, and cook-them, stirring frequently until they are crisp and golden brown. Drain on absorbent toweling and sprinkle with salt. Yield: Eight servings. 2 pounds dried navy (pea) beans, picked over and rinsed 3 quarts wafer ; 3 large green peppers, 1 targe onion, finely chopped 1 cnp corn syrup 1 cup chili sauce ·Vi cup brown sugar ' ; 1 teaspoon salt 1 teaspoon dry mustard pickled beets 1-pound can sliced beets · Vi cup distilled white vinegar 1 teaspoon whole mixed pickling spice Drain the liquid from the beets into a small saucepan. Add the vinegar and spice; boil gently for about 5 m i n u t e s ; s t r a i n and add Jseets. Cover and let stand for several hours. At serving time heat and drain. Makes 4 servings. Vt teaspoon pepper % teaspoon ginger II · ..-4 ,,.!« itnrfc Tt |*uuuu wi f* --» sliced Into a 7-or 8-quart saucepot turn beans and water; cover and soak overnight. Rapidly bring covered and undrained beans to a boil; skim off foam; simmer, covered, for 1' hour or just until tender. Stir in remaining ingredients except salt pork. Turn bean mixture into a roasting pan (about' 17 by 11 by 2 inches); ;,arrange salt pork on top. Bake uncovered in a preheated 300-degree oven 1% to 2 hours br'ujitil beans are thoroughly tender and of desired consistency. After first hour of cooking, stir occasionally!; if beans seem dry, stir in a little water. Makes 3 quarts - 8 to 12 servings. GUARANTEED FOSTER FARMS onthc telephone. For the market nearest youth at carries Foster Farms. guaranteed fresh chickens, call this number. (213)598-8791 Custard pie full of prunes r i o a. O U ···CLIP THIS COUPONIMMI POST HOLIDAY SPECIAL CAR WASH (FULL SERVICE INSIDE OUT) , HOT WAX That old-fashioned dessert, custard pie, is still a favorite. The filling is Simon simple to make -'the secret is not to overcook. Test for doneness by inserting a knife halfway between center and edge. When the knife comes out clean, pie is done. Give custard pie new f l a i r w i t h a l a y e r of prunes. This is a fourth generation Carolinian recipe-that's held the test of years. Custard prune pie 1 cup pitted prunes 9 inch pastry-lined pie plate 3 eggs Vz cup sugar Dash salt 2 cups milk 1 teaspoon vanilla Place prunes in saucepan and cover with water. Bring to boiling then remove from heat and let stand till cool. D r a i n prunes and arrange in pastry-lined pie plate, placing close together and pressing lightly to flatten slightly. Beat eggs, sugar, and salt to blend. Add milk and vanilla, stirring to blend. Pour egg mixture over prunes and bake in hot oven (400 degrees) 35 minutes or till knife inserted halfway between center and edge comes out clean. Let cool. Serve at room temperature or serve chilled. If desired, top with whipped cream. I I n GOOD ANY DAY WITH THIS AD - EXPIRES JAN. 30, 1975 ·"·" \y\J\JV M P I I UH I T T l i n irm* !·»*» ·«· · ··.- -- - - · · ^_ i QUEEN Cin CAR WASH i I 1500 W. Pac. Gst. Hwy., Long Beach I I HOURS TCYAPn nvo BLOCKS I 1 MON thru SAT. 8,30 to 5:00 I CAflllU WEST OF L.B. FWY. 5 I SUN. 9 'til 3 P.M. GASOLINE . (CORNER CASPIAN) J LMMMMHIP THIS COUPON!Hi^^lil n O c T3 O i I I GLAD INTRODUCES LARGE BAGS FOR SUPER SA Glad Large Sandwich Bags with fold-lock tops are 30% larger than the regular kind... especially designed for the biq sandwiches. STORE COUPON Ss^ i.S^,vs^r^ x-'Ww# b^WY^fk 1 " ·^ SAVE 10* ON GLAD LARGE SANDWICH BAGS Mr Grocer fo' prompt payment of 'Sit toupofl. pleoie ser*d to UNION CARBIDE, fo BOI HTO, cuio* io~o 5273?. YOU will t* paid io.v oim 5; howling, provided covpoo i fcdermrd in ouordoix* wilS ovf eon- ii/mof offff. Invoke provirvj pvrhote of tuffieienl itock to cover oupom jwbmitled mull b* iKcwrt on feqvftt. Void whrrtvtr laird, rritrielfd, prohibited. Of (itemed. Coih vc'uei I 30th of k, limil: cnr coupon per cuilomw. Good o.'ly on GIAD* UfiGE SANDWICH BAGS. OftVr Mpire* Dctembtf 3). 1975. GIAD it o c*giit«red Irodtmark of Bffl-3 Union Corbide STORE COUPON KKOFF MAZOLA MARGARME Fresh, light Mazola Margarine is made with pure corn oil. I So it's low in saturated fat, cholesterol free and absolutely delicious. 1 Mazola. larine 23013 ^TM m\ · i · STORE COUPON IOC off on any Mazola Margarine LIMIT I ONE . m COUPON ·- PER PURCHASE. I

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