News-Press from Fort Myers, Florida • Page 55

3E PRICES EFFECTIVE NEWS-PRESS, THURSDAY, AUGUST 3, 1989 wn7 rnrn Derby-style dining at home 3-5. QUANTITY RIGHTS RESERVED. COPYRIGHT. 1989, WINN-DIXIE STORES. This ad aoDlies to the YviI following Florida MICROWAVE MAGIC CICI WILLIAMSON ANN STEINER America's Supermarket only: Desoto, Hardee, Hernando, Polk;" Hillsborough, Manatee, Pasco, Pinellas, Sarasota, Lee.

Collier. Charlotte and the city of LaBelle. Check-- your local paper tor-specials in your area. SAVE 1 5 IOW-30, 10W-40, Armor 18 HD-SAE 30 OR HD-SAE 40 1 $2 8-Oz Btl. KENDALL i All J-WAX Car Itl'MII MOTOR OIL 18 QT.

CAN $2 iA-i 16-Oz. vvasn B. ZIP WAX Car 1 1 $248. 18-Oz Btl. $348 STP HEAVY DUTY Brake Fluid STP HEAVY DUTY 12-Oz Can J-WAX KIT Paste Wax J-WAX Liquid Wax Clark Gable proposed to Carole Lombard and Lucille Ball started a food fight with Jack Haley there.

But it's not there any longer. The Hollywood Brown Derby restaurant, which opened in 1 929 on Vine Street, closed in 1 985. A duplicate has been recreated at the Disney-MGM Studios Theme Park near Orlando. From The Hollywood Brown Derby's menu, you can order two dishes that are prepared exactly as served at the original Brown Derby: Cobb Salad and Brown Derby Grapefruit Cake. Microwave ovens didn't exist in 1929, but you can use yours at home to duplicate several of the restaurant favorites, including Studios Fettucine Derby, the most frequently ordered entree.

New menu items have been created by Reimund Pitz who, at age 30, is the youngest Walt Disney World executive chef. Explains Chef Pitz, "Since the original restaurant was in Hollywood, I incorporated California produce in our property's concept. I spent a tremendous time on nutrition the fat content of most of our menu items is below 30 percent." COBB SALAD 2 boneless chicken breast halves, about 12 ounces 6 strips bacon 3eggs yt head of red or green leaf lettuce i2 head Romaine lettuce Y2 bunch watercress Ismail bunch chicory 2 medium-size tomatoes, diced Yi cup grated Roquefort cheese 1 avocado, cut into small pieces 2 tablespoons chopped chives 1 cup Brown Derby French Dressing (see below) Place chicken in a pie plate. Cover with vented plastic wrap and microwave on high 4 to 5 minutes; let stand. Place a paper towel on a microwave bacon rack.

Arrange bacon on it and cover with another paper towel. Microwave on high 4 to 5 minutes, or until crisp; set aside. Crack eggs into three (6-ounce) custard cups. Pierce yolks with a fork and cover cups with plastic wrap. Rotating each cup midway through cooking, microwave on 50 percent (medium) 5 to 6 minutes; let stand.

Finely chop the two lettuces, watercress and chicory; arrange in a salad bowl. Separately, chop the cooked chicken, bacon and eggs. Arrange in rows across the greens: tomatoes, chicken, bacon, eggs and cheese. Arrange avocado around the outside and make a row of chives across the other rows. After presenting the salad, toss it with French dressing.

Makes four to six servings. BROWN DERBY OLD-FASHIONED FRENCH DRESSING i2 cup water y2 cup red wine vinegar 12 tablespoon fresh lemon juice 12 tablespoon Worcestershire sauce y2 tablespoon ground black pepper 12 teaspoon sugar 1 2-Oz. Can '2 teaspoon English mustard Ismail clove garlic, chopped l2 cups oil 12 cup olive oil Salt to taste In a 1-quart jar, combine water, vinegar, lemon juice, Worcestershire sauce, pepper, sugar, mustard and garlic. Shake well. Add oil and olive oil; shake well again.

Add salt to taste. Chill; shake before serving. Makes three cups. Keeps well in the refrigerator. STUDIO FETTUCINE DERBY 6 ounces uncooked linguine I pound boneless chicken breasts, cut into strips 1 red bell pepper, Julienned 1 green bell pepper, julienned 12 cup butter 112 cups heavy cream 1 (5-ounce) wedge fresh parmesan cheese, grated Salt and white pepper to taste Begin cooking linguine on the conventional range top.

Meanwhile, put chicken into a 3-quart round casserole; cover. Stirring midway through cooking, microwave on high 414 to 6 minutes, or until no longer pink; drain and set aside. Put red and green bell peppers into a 4-cup glass measure. Cover with vented plastic wrap and microwave on high 4 to 5 minutes, or until crisp tender. Drain peppers and add to chicken.

Drain cooked linguine; rinse and return to pan. Toss with butter, cream and cheese. Add chicken, peppers, and salt and white pepper to taste. Return to 3-quart casserole; microwave on high until hot. Makes four to six servings.

VEAL CALIFORNIA 4 (3-ounce) veal cutlets, pounded with a tenderlzer mallet Low-sodium all-purpose seasoning) y2 cup dry bread crumbs 12 cup diced fresh tomato lcupguacamole 4 ounces Monterey Jack cheese, sliced 1 avocado, sliced Sprinkle veal with seasoning and dredge in bread crumbs. Arrange in a 2-quart rectangular dish. Cover with waxed paper and microwave on 70 percent (medium-high) 5 to 6 minutes; set aside. Put tomato into a 1-cup glass measure. Cover and microwave on high 1 minute.

Top veal with guacamole, tomatoes and cheese. Decorate with avocado slices. Microwave on 70 percent 2 to 3 minutes, or until cheese melts. Makes four servings. CiCi Williamson and Ann Steiner are syndicated columnists.

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18 TURTLE WAX Liquid Wax TURTLE WAX $3 French feast for the average cook 1 05A-Oz. Btl. QUICK WORKINC W-D $124 40 Lubricant. I THE BUTCHER MERLE ELLIS $388' 9'A-Oz. mm Wax Can r.

SAVE Jfc A I AKKUW COOP Hand Cleaner 'S? Bag of Rags 8Pkgz AUTO SPONGE PKC. OF 1 68C For 15 years, from 1969 to 1984, Richard Grausman was the first and only United States representative of the prestigious Cordon Bleu in Paris. He was the "bearer of the flame," so to speak, of the great tradition of French cooking in America, teaching thousands of students nationwide. For him I was going to do a barbecue! Is it any wonder I was nervous? 1 needn't have been. Grausman is not only a great and giving cook and teacher, but a wonderfully gracious and genuine person.

We had a great time and the Santa Maria Barbecue was a big hit; everybody loved it! Only once did he look at me with raised eyebrow, and that was when I insisted that we stick with tradition Santa Maria tradition and serve macaroni and cheese as a side dish along with the beef and beans. Grausman's book, "At Home With The French Classics," was published in March by Workman Publishing and already my copy is dog-earred and gravy-stained excuse me, "sauce-soiled" from use. The cookbook is a compilation of more than 250 classic French recipes that Grausman has streamlined and adapted for the average at-home cook. Following is a small but delicious sample, reprinted by permission of the publisher. TOURNEDOS CHARLEMAGNE FILLET STEAKS WITH MUSHROOMS AND BERN AISE SAUCE 2 tablespoons butter 4 large shallots or 1 onion, finely chopped 3i pound mushrooms, washed, dried and finely chopped Salt and freshly ground black pepper to taste 1 teaspoon tomato paste Sauce Bernaise (recipe below) 1 tablespoon vegetable oil 4 fillet steaks, cut 1 to 1 14 inches thick 1 bunch watercress, stems removed, for garnish In a skillet, heat the butter over medium heat.

Add the shallots and saute until softened, 3 to 4 minutes. Add the mushrooms and saute over high heat, stirring occasionally, until most of the moisture has evaporated, about 5 minutes. Season with salt and pepper. Remove from heat and stir in the tomato paste. Make the sauce bernaise (see recipe below) and keep warm in a water bath (bain-marie double boiler) while you saute the steaks.

"in a 10-inch skillet, heat the oil over medium high heat. Add the fillet steaks and saute until rare or medium- rare, 2 or 3 minutes each side. Season with salt and pepper. Place steaks on a serving platter or plates. To serve: Cover each fillet with a layer of warm mushroom mixture and coat with sauce bernaise.

Garnish with watercress. SAUCE BERNAISE (Tarragon and shallot-flavored Hollandaise sauce) 2 shallots, finely chopped 2 teaspoons tarragon, chopped or crushed 1 teaspoons chervil, chopped or crushed teaspoons freshly ground pepper 2 tablespoons tarragon vinegar 2 tablespoons dry white wine 2 tablespoons water 2 egg yolks 1 14 stick (6 oz.) butter, melted y4 teaspoon salt Place the shallots, tarragon, chervil, pepper, vinegar, and wine in a small saucepan. Over high heat, reduce the liquid until only 1 teaspoon of liquid until only 1 teaspoon of liquid remains, about 2 minutes. Remove from heat. (This can be done several hours in advance.) Over medium heat, add the water and egg yolks and whisk constantly until thick and fluffy, 2 to 3 minutes.

As soon as the sauce thickens enough so you can see the bottom of the pan while whisking, remove it from the heat. (Too much heat at this point can cause the yolks to set and look like scrambled eggs. If this happens, start again.) Continue whisking the mixture off the heat for several seconds. The sauce should be thick enough to cling to your whisk. Allow the pan to cool for a minute before slowly adding the melted butter, which should be no hotter than the egg yolks.

Whisk continually while adding the butter, a little at a time, as you would for mayonnaise. Add the salt. The sauce should taste of tarragon and have a slight bite from the vinegar andahintofsaltlf necessary, add 1 to 3 drops of vinegar, additional tarragon and a sprinkle of salt. Keep warm in a water bath (bain-marie) for up to 1 5 to 20 minutes. Makes 1 3 cups.

Serves 8 to 1 2. Merle Ellis is a syndicated columnist. GENERAL STORE Farm Rich NEW! Farm farm fresh taste without cholesterol OLD FASHIONED VALUES Farm Rich. NON-DAIRY BREAKFAST CREAMER Now you can enjoy farm fresh taste without the worry of cholesterol or saturated fats. Farm Rich Non-Dairy Breakfast Creamer is delicious on cereal and fruit, or in recipes and coffee! All the taste but no cholesterol! Just Kight CORN (A FLAKES JJ; poof 5 QUICKIE NEAPOLITAN SAUCE 2 tablespoons olive oil lean anchovies (2 ounces) I 2 cloves garlic, chopped 2 tablespoons capers 1 can (24 ounces) sliced black olives I 16 stuffed green olives, sliced Fresh basil, about 6 big leaves 1 can chopped tomatoes (28 ounces) cup water I Pinch red crushed pepper 12 ounces multl colored pasta, see note Parmesan cheese Put oil in saucepan and add anchovies.

While cooking on medium high, mix with wooden spoon until up into paste. Add chopped garlic and cook until brown, about 2 -minutes. Pour tomatoes into saucepan, add water and simmer about 5 minutes. Meanwhile, slice olives. Add olives and capers, basil and 'crushed pepper and simmer for about 15 minutes.

Cook pasta according to package directions, drain, rinse with warm -water and serve with sauce and Par-mesan cheese. Makes 4 servings. I Note: Look for pasta mixture of tomato, spinach and plain noodles. From wire services g09 SKIS $59 BOX BOX 1 1 BOX QUART CARTON GOOD AUG. 3-5 WINN DIXIE WINN DIXIE- America's Supermarket America's Supermarket.