Fort Lauderdale News from Fort Lauderdale, Florida • Page 77

Fort Lauderdale News Section Wednesday, Sept. 10, 1973 ifestyleFood Recipes With Spanish Accent i i i 1 1 1 1 1 Hi A ST I Down Home Cooking 4 sT-" A By ROCHELLE KOFF Staff Writer Betty Nelson's recipe repertoire would sound like a blend of old Spanish classics if it weren't for two exceptions: hamburgers and hot dogs. "My kids like them," said the Dominican Republic native. "They're such picky eaters. When I grew up, I was told I had to eat everything.

I thought I'd try the same thing with my kids but it didn't work. They'll eat some Spanish dishes, but they like to have hamburgers, pizza and hot dogs." Every once in awhile Mrs. Nelson will subject her two daughters to some of her favorite dishes such as baked plantains and "Serenata," a codfish recipe. The News selected her for a cold drink concoction she submitted called "Morir Sonando" (Die Dreaming), which Mrs. Nelson says is an old family favorite.

"I remember my mother preparing it on hot summer days," she said. "I don't know where the name comes from, but it's a really good drink." A resident of Fort Lauderdale for five years, Mrs. Nelson said Dominican Republic cookery is milder than Mexican food and includes a lot of rice dishes, beans, stewed meats and chicken. (Continued on Page 5) 1 4 Staff Photo by Bob Eut in Betty Nelson serves dinner to her daughters, Debbie, left, and Karen. FIT! Way.Oiglties wo Take Your Choice: Swiss Appetizers Or Entrees Louisette Wales, wife of the owner, holds freshly baked Quiche Genevois.

Like her husband, she was raised hi the By LINDA SHERBERT Staff Writer For eight years George Wales repaired foreign cars at his Fort Lauderdale garage. Now just one block away, the former mechanic fixes foreign dishes at his Swiss restaurant. "I came back to my first trade," says the 57-year-old grandfather. "When I was a kid, I was working" in a restaurant in Switzerland." Although born in Maryland, Wales left this country at the age of four months to live with his grandmother, who had opened a cafe in Geneva in 1904. "I was raised in that restaurant." he says.

When he returned to the United States 42 years later, he shunned the family trade. "In, the old days, we had a generation gap, too," he explains. "I wanted to do something else just to show I didn't have 'to follow the beaten path." But once friends whom he invited for home-cooked dinners had tasted the gourmet recipes he'd brought from Switzerland, Italy and France they he start his own restaurant in Fort Lauderdale. So he opened Cafe de Geneve on South Andrews Avenue, whereupon three recipes became extremely popular as hors d'oeuvres or main dishes: Fondue au Fromage, Quiche Genevois and Escargots Bourguignonne. "They're very easy to make, tasty and not what people are in the habit of eating," he says.

The national dish of Switzerland and a specialty at his restaurant, according to the menu, is1 the Fondue au Fromage. It contains imported Gruyere Swiss white wine and a touch of kirsch blended, melted and served in a pot over a fire on the table. Bite-sized cubes of French bread and long forks for dipping make fondue a party-time attraction good to the last morsel. FONDUE AU FROMAGE 1 clove of garlic 3 oz. Gruyere cheese 3 oz.

Emmenthaler cheese 1 tup. flour 1 (wine glass) dry white wine '2 of shot glass of kirsch (cherry bran-dy) Dash of nutmeg Tip of knife of baking soda (Continued on Page 4) restaurant business in Switzerland. 'vmm Staff PbotM by Walt Micbot Restaurant owner George Wales, who grew up in Switzerland, shows off one of his specialties, Fondue Au Fromage a Swiss cheese and white wine fondue enjoyed on chunks of French bread. With him, his chef of two years, Daniel Brajon. Removing Escargots Bourguignonne from the oven, 'sous chef Gary Cosavage often makes hors d'oeuvres at the cafe.

By MARY MILLS Lifestyle Editor Probably no one will be surprised at increased food prices in 1976. After more than two years of spiraling inflation, we've come to expect to pay more. The big question is how much? No one can say for sure, but Dr. Rex Daly, chief outlook officer of the U.S. Department of Agriculture Economic Research Service, is hopeful that increases will be slight.

Some optimistic projections say as low as 5 per cent. Dr. Daly isn't quoting any firm figures. "Speculation is risky," said Daly at a recent Food and Population symposium in San Francisco. "Food prices are always contingent on uncertainties in the weather, uncertainties about the size of the U.S.

and world gram crops, the advance of consumer demand which is inex- USDA estimates of the 75 wheat and corn crops have been revised downward because of drought conditions in the Midwest, however, and indications are that reserves at the end of 1975-76 will not be as large as previously projected. "The low level of world grain continues to make grain prices and to keep the world dependent on current harvests for meeting current food needs," the report states. Last month, Secretary of Agriculture Earl Butz announced that there will be no set-aside requirements for the '76 feed grain and wheat crops for the third consecutive year. Department officials explain that feed grain and wheat producers are not being encouraged to take cropland out of production next year because, even though this year's corn and wheat crops are expected to be at record levels, export demand is strong. (Continued on Page 6) However, Daiy said there is "no question that the general economy has bottomed out," and he doesn't expect anything like the dramatic 16 per cent hike in 1973 or the 14.S per cent rise in food prices in 1974.

Since last summer, a drop in farm prices has helped keep the Consumer Price Index from rising further. Farm prices in June 75 were lower than those of August '74 but during this 10-month period, the price index for food increased more than 7 per cent. Prices have leveled off in the first six months of 1975. But Daly said the third quarter price index may run as much as 4 per cent above the second quarter. By year's end, he expects this year's increase to wind up in the area of 6 to 9 per cent with total food production down 1.5 per cent and animal products declining 2.5 per cent.

A modest (3 per cent) increase in world food production seems likely in 1975-76, says a USDA, report. r' orably linked to changes in unemployment ana innanon, i changes in the world situation and U.S. trade 4.