The San Bernardino County Sun from San Bernardino, California • Page 41

15 C8 THE SUN-TEUGRAM Sunday. Feb. 23. 196? Cclrbrilv Cookbook The Engagement Story Try Bethel Leslie's Bocuf Bourguignon Rossi-DiCarlo jllii 1 11 1 i.i uwiiu lip 142fi Valencia. Graduate of Pacific High School.

Now attending SBVC. but will transfer to California Polytechnic College ui Pomona. Affiliations: Gatohads, ltterman Club, varsity baseball. The wedding will take place March 30 at the First United Presbyterian Church of San Bernardino. DI ANNE Dlf ARLO Daughter of Mr.

and Mrs. Anthony Frank DiCarlo, 3326 Belle St. Graduate of Pacific High School. Attended San Bernardino Valley College. Affiliations: Lehis and The.ta Alpha Chi sorority.

Employed by Ace Light-ing Fixture Co. MICHAEL P. ROSSI Son of Mr. and Mrs. Phil 1 i i I It is like sour dough bread for it, too, is always made with a starter." "Cooking is an art.

hut I'm no artist," she said. "The difference between the artist and the craftsman is the amount of attention to detail one is willing to give. Most people are not willing to put in the time and work. Therefore, there aren't many master chefs around. But anyone can still learn to be an awfully good cook." One of her favorite recipes is her version of Boeuf Bour-guignon.

"It's the easiest meal I know. The vegetables can all be added at once, except the peas which make their own garnish and are added at the end." She uses a good Burgundy or Bordeaux. "I always use a wine I would drink. Good wines are often inexpensive. The same goes for sherry.

Always use a drinkable sherry for cooking." A beef lover, shoe dotes on roast with horseradish sauce. "I have a passion for horse- A7ry Mothers Plan Party Navy Mothers Club No. 211 will hold a card party at the Southern California Gas 570 W. 4th at 12:30 p.m. Wednesday.

The gas company will be host. radish and sour cream." On occasion, she does a London broil by marinating the whole flank sleak in soy sauce before grilling. "It's delicious served with an onion sauce that's so simple to prepare. Once when I was on a diet, I discovered it. cut up some onions into beef broth and cook it down until it's like onion soup.

Cook it down further and it becomes a marvelous accompaniment to roast beef or London Broil." One of her greatest pleasures is watching her daughter Leslie in the kitchen. "I thought I belonged to the generation that cooks from scratch. Leslie has baked box cakes which I've never done. Now she cooks cakes, measur-ing the flour and sifting it. It'? great fun to watch her at a time when people never break an egg anymore." The recipe for Bethel's boeuf bourguignon follows: BETHEL LESLIE'S BOEUF BOURGUIGNON (Beef Stew in Red Wine) 3 lbs.

lean beef (round or bottom round), cut in one and a half inch cubes) seasoned flour 3 onions, peeled and chopped cup butter about one cup water 4 carrots, peeled, cut in half or left whole (if small) 2 doz. pearl onions, peeled 12 small potatoes, cut band around center one-fourth inch wide. half bottle red wine (Bordeaux or Burgundy) one small stalk, celery with leaves, chopped small peeled ripe tomato, chopped salt, freshly ground pepper good pinch thyme 102 oz. package frozen peas. 1.

Shake meat in seasoned flour in a paper bag. Brown meat and onions together in butter until quite dark brown. Remove meat and onions to ovenproof casserole. Add boiling water to skillet to deglaze pan; pour juice over meat in casserole. 2.

Prepare vegetables; add vegetables with the exception of the peas to a casserole with meat. Cover with wine. Add seasonings. Cover, place in preheated 350 degree oven and cook until meat and vegetables are tender (about 3 hrs.) Remove lid; put peas (un-thawed) over top of stew. Cover, raise oven temperature to 41)0 degrees F.

and cook about 20 mins. (or until peas are done). Arrange meat and vegetables in a deep platter. If necessary, cook down juice and serve as gravy. Serves 8.

AFTERTHOUGHTS: Bethel suggests, "For added flavor, add any left-over vegetables to the casserole. Be careful not to add too much liquid to the stew as stew is more richly flavored when not too watery or thickened by adding flour." (Copyright 1969) South-Rodlyn Affiliations: Captain of swim team, football, band. Employed as a carpenter. LAXETTE K. RODLYN Daughter of Mr.

and Mrs. Lavern L. Garton, 1298 W. Marshall Blvd. 1967 graduate of San Bernardino High School.

Affiliations: Band and orchestra. LARRY DELTON SOUTH Son of Mr. and Mrs. Bob South, 1375 Crescent Ave. 1961 graduate of San Bernardino High School.

The engagement was announced at a dinner given at the home of the bride-elect's brother-in-law and sister, Mr. and Mrs. Richard Richters. The wedding date is April 12 at Trinity Lutheran Church. Br JOHYl BI INN NEW YORK -I was brought up in a family that served wine at home.

Mine was watered down, of course. To this day, having wine with dinner seems a civilized thing to do," actress Bethel Leslie said, prefacing a conversation about vintages and viands. She was enjoying a rehearsal break of her play Seriously Speaking which opens soon on Broadway. "Now I do the same thing at home and serve wine ith water to my daughter." Bethel has a 12-year-old daughter, Leslie, who lives with her in Manhattan. "It's pleasurable and relaxing." she said.

"Besides it's fun. People who have four martinis beforehand and no wine with dinner won't have as much fun as people who confine themselves to one cocktail and have wine with the meal. Besides, it's a fact that liquor dulls the taste buds." She said that the famed Les Tyramides restaurant in France takes a dim view of cocktails before dinner. "If you take an apertif, the waiters are really on their toes. But if you order liquor, their service can be indifferent.

Of course, you can drink after dinner at the bar." She scoffs at the snobbery of some wine enthusiasts. "It's ridiculous, since wine is about the cheapest drink you can order. Of course, it can cost $18 a bottle, too. But many people who make a great show and order wines by the year don't know what they are doing" Bethel prefers imported wines but confesses that she has neither the time nor motivation to distinguish one good wine from another. But she is a member of a vintage wine society and she chooses wines carrying its label.

"This way, chances are you come closer to getting a good wine." she said. She prefers red wines, and chooses a Bordeaux over a Burgundy. "Bordeaux wines are less fattening, since they contain less tannic acid. White wines are harder to select because they are often sweeter or fruitier than the red vintages." Her favorite way of serving a red wine is alone or with soda in a spritze, a German favoritie. Many wine drinking rules are being reexamined, Bethel said.

"We're getting away from the rule that red wines must be served with red meats and white wines with fish or fowl. Just think about HUM I BETHEL LESLIE a wine fancier it a minule: enq au vin (chicken in wine), for example. The chic ken is cooked in red wine. You seldom think of drinking a white wine with it." The question of serving wine at room temperatures or chilled is now a personal choice. "I've had red and white wines both ways.

Perhaps a while wine tastes better slightly chilled; you don't notice its sweetness so much." Bethel loves to cook with or without wine, she said. "I love to make casseroles, stews or hearty soups because I don't like the flavor of foods cooked alone as well. What I love most of all is to have a simmering pot au feu on the back of the stove, but I can't do that in my New York apartment. The kitchen's too small and hot; the soup would spoil," she said regretfully. "Pot au feu is the beginning of so many meals.

The French classic is often served alone the first and second days, or mixed with noodles. Syniphonians Offer Slides The Symphonians, an auxiliary of the Los Angeles Philharmonic Orchestra and The Music Center, announced a new series of lectures for schools, clubs and service organizations with new color slide illustrations. A Symphonian, with projection equipment, will visit within the greater Los Angeles area a meeting of any organization or school assembly to describe the Music Center. Arrangements may be made by contacting Miss Diane Sal-as, The Music Center, 135 N. Grand Los Angeles or calling extension 227.

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