The Journal Herald from Dayton, Ohio on January 14, 1971 · 38
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The Journal Herald from Dayton, Ohio · 38

Dayton, Ohio
Issue Date:
Thursday, January 14, 1971
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2? JOIRNAI, HERALD Thuwlav. Jan. 14. 1971 in vita Hon to parry f M" - . ,,!--. Mt - i ' Vi In " - ' ' fife frfr""- m- - 1 'fi in Tiiiini ni' iiniid'nit h" Mf-im-, ,- ''H tl Chafing dish can be used for appetizers already cooked . . , Cranberry sauced bites need only to lie kept warm for serving 7- t 4 1 r f i A W It happens to be a fact. Brunettes who cover gray without lightening their hair color are probably over-bleaching. You see, most shampoo-in haircolorings (except the ones that wash out) have the same amount of peroxide in the brunette shades as they do in the blonding shades. So brunettes suffer the consequences. That's why TONI invented Magic Moment. It's the first permanent foam-in hair-color. And, it's the first haircolor to find a way to cover gray with less peroxide than ordinary permanent shampoo-in haircolorings. Far less. So, gentle Magic Moment doesn't take the life out of your hair. Doesn't make you an over-bleached brunette. Magic Moment gently foams your hair back to life with color that's alive. Color with depth and dimension. Young color. Your own natural color not even one shade lighter. Another thing. The little bit of peroxide in Magic Moment is just enough to give your hair extra body and bounce and better texture. So, brunettes! Stop over-blcaching your pretty hair. Start using Magic Moment. After all, that's why TONI invented it. " "J S Stoo overb Magic Moment foam-in hkircolor. By Lenore Greenstein Journal Htrqltf Food Effter Fondue is not new, but it is the current rage. Chances are good that you have just received a new fondue pot and can't wait to try it, or you have seen the many varieties of fondue ware and would love to purchase some for entertaining. The fondue pot is an instant turn-on for any party. From the most to the least formal First of three articles social occasion, table cookery by guests themselves assures immediate conviviality and fun. The very sight (and smell) of fine food bubbling in the pot brings a glow of expectation. ONE OF THE MOST famous Swiss contributions to Western culture is the fondue. Cheese and white wine are staples in the Swiss home, and it was natural for some gastronomic genius to combine them in a steaming mixture to be scoopped iipp with crusty bits of firm bread. Cheese fondue has long been a speciality of ski resorts, and from Aspen to the Alps ski enthusiasts come in from the slopes, bright eyed and red cheeked looking forward to a delicious fondue. Equipment for your own fondue frolic is simple. The fondue pot is similar to a chafing dish but it has higher sides. Fondue pots come in metal or ceramic, and the new electric models are very popular. The metal pots should be used for meat, chicken or seafood, and should have sides that slope in at the top because they are designed to hold very hot oil. t ' " " fc I a i '; - 1 Ail-Mi Spattering is bound to result, and the sloping sides catch the hot fat and prevent any inadvertent burns. THE ELECTRIC FONDUES provide such exact heat control that they can be used for meat, cheese or dessert fondues. The large ceramic fondue pots are for cheese and the smaller pottery ones are for dessert fondues such as chocolate. You will need a set of fondue forks, about nine to ten inches long. Have" a tray ready for assembling your cooking utensils, fuel, seasoning, and raw foods. Prepare the try in advance of party time. One of the many delights of fondue cookery is that the hostess can spend more time with guests. . Fondues can turn up at any course on the menu. We begin our series on fondue cookery with some appetizers that offer maximum versatility. Main dish and d e s s e r I fon dues will be featured in future columns. For the cocktail p a r t y for informal get-togethers, a hot fondue complements cold drinks to perfection. Blue-cheese fondue tones down the sharp taste of that cheese with cream cheese, and you can dip into it pieces of French bread or raw vegetables. Mustard fondue is a wonderfully hot, nippy dip for ham cubes, salami, franks and cheese. Most unusual is the Pizza fondue, making use of tiny meatballs that you spear along with a piece of Mozarella cheese and dip into hot tomato sauce. Cranberry-sauced b i t e s are appetite-t e m p t ers that will start any meal off on a festive note. It is a tasy and colorful J" Just No mixing. Takes leachinQ v ' "A ft The geritle permanent haircolor. appetizer that is a cinch to put together. For any occasion, the fine art of fondues starts the meal off in the liveliest possible way. BLUE CHEESE APPETIZER FONDUE 2 packages (8 ounces each) cream cheese, softened 1 cup milk 1 teaspoon Worcestershire sauce Y teaspoon salt Dash garlic powder Yz pound Blue cheese, crumbled French bread Raw vegetables: C a u I i-flowerets, green pepper squares, celery pieces, carrot pieces, mushroom slices. Place cream cheese, milk, Worcestershire sauce, salt and garlic powder in medium saucepan and stir over medium heat until cream cheese is melted and mixture is smooth. Add blue cheese. Turn into fondue saucepan over canned heat; partially cover flame so mixture is kept just warm. Cut French bread so each piece has some crust on it. Dip v e g e t a b 1 e s and bread into blue cheese mixture. Yield: 6 to 8. MUSTARD FONDUE 6 tablespoons butter or margarine 2 tablespoons finely chopped onion 1 teaspoon dry mustard 1 teaspoon prepared mustard 4 teaspoons Dijon mustard Y teaspoon tumeric Y teaspoon celery seed Few drops Tabasco 6 tablespoons flour j it t 1 i 1 v ' push tho button, only 15 minutes, 2 cups milk Dill pickle chunks Ham cubes Cocktail franks, halved Sliced salami Cheese cubes Heat butter in a medium size saucepan. Add the onion and cook until tender but not brown. Blend in dry mustard, prepared mustard and Dijon mustard, tumeric, celery seed, Tabasco and flour; cook over low heat for 1 minute. Stir in milk and cook over moderate heat, stirring constantly, until thickened and smooth. Turn into fondue saucepan and place over low Sterno flame. Spear pickles, ham, franks, salami and cheese on fondue fork and dip into mustard fondue. Yield: 6 to 8 appetizer servings. PIZZA FONDUE 1 pound ground beef Yi teaspoon salt 1 egg Y cup finely chopped pep-peroni 1 can (15 ounces) or 2 cans (8 ounces each) tomato sauce 1 2 tablespoons chopped onion 1 clove garlic, minced 1 teaspoon dried oregano Y pound Mozzarella cheese, cut in Vz inch cubes In a medium size bowl, mix together ground beef, salt, egg and pepperoni; shape into 1-inch meatballs. Place on a foil-lined shallow baking pan and bake in a moderate oven, 330 degrees F., for 25 minutes. Meanwhile combine the tomato sauce, onion, garlic and oregano in fondue saucepan and place directly over Sterno V S .'. A our hair! Select ysiyr shade at your favorite store. Golrlen Blonfli Natural Beig Blond Aih Blonds Smoky Baiqn Redduih Blond Light Auhntn Auburn Light Goldsn Brown Medium Goldsn Light Aih Brown Medium Ash Fjioivn Ol'k A'h Brown Chn'-inul &wm Dart Winn Buvvn Blsrk Magic Moment foam-in Hair Color I ,, M f(.', . Good MouMWrpinj . ': m1" flame; cover and simmer for 10 minutes; uncover. Lower Sterno flame to keep sauce warm; spear a piece of cheese and a meatball on fondue fork and dip into tomato sauce. Yield: 6 to 8 appetizer servings. - CRANBERRY SAUCED BITES 1 cup sugar 1 pound fresh cranberries Y cup catsup 1 tablespoon lemon juice Fully-cooked ham, chicken and turkey, cubed In a large saucepan, combine sugar and 1 cup of water; stir to dissolve sugar. Heat mixture to boiling point; about 5 minutes. Add cranberries and cook until skins pop, an addi-tonal 5 minutes. Remove from heat. Stir in catsup . and lemon juice. Pour into fondue saucepan; place ham, chicken and turkey cubes in sauce. Keep warm over low flame of Sterno heat. Spear with cocktail picks. Makes 2 cups sauce. Serves 6 to 8 for appetizers. The Little Woman "For Pete's sake, just say Ni milk' it doesn't have to be literary masterpiece!" -'t X , -

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