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Santa Cruz Sentinel from Santa Cruz, California • Page 4

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Santa Cruz, California
Issue Date:
Page:
4
Extracted Article Text (OCR)

What's Cooking? Gypsy Givers fey 'Ih i "i 1 I S- i I If Welcome Wagon members will wear gypsy costumes for their Gypsy Caravelle September 9 which benefits the Volun-ter Services of Santa Cruz County. At right, Mrs. Richard Stephens, gives her approval to costume and jewelry Mrs. Bill Belloli has chosen for the affair. The public is invited to the Caravelle which begins at 11:30 a.m.

at Antonelli's Begonia Gardens. There will be a continuous salad buffet, punch bowl, fortune telling, boutique flea market and musical vertainment. For reservations call Mrs. William Potter at 688-4598 or Mrs. Gary Gage at 688-6988.

Fun With Fondue By MILDRED ANN SMITH Sentinel Women's Editor Say fondue and you conjure up a cold, stormy evening, a cozy fire and a delicious cheese fondue into which you can dunk bite-size cubes of French bread. But, say home economists of the better Homes and Gardens Test Kitchen, this is just one kind of fondue, and one use for your fondue pot. Furthermore there is no season for fondue cookery, you can use it creatively the year round. They prove it with their new cookbook, FONDUE AND TABLETOP COOKING. A 36-page chapter, "Focus on begins with basic information on how to prepare and serve fondues, with hints on the types of pots and burners available and their specific uses.

There are more than 80 recipes for meat, seafood, cheese and dessert fondues. Another chapter is on chafing dish cookery and the third, "Tabletop introduces new ways to use electric skillets, waffle irons, griddles. In my column today I'm going to concentrate on the fondue cookery. Here are two dips you can make and keep warm in your fondue pot. Assorted crackers, and crisp vegetables (carrots, cauliflower flowerlets, celery, and zucchini slices) serve as handy dippers for Hot Shrimp Dip and Sausage-Avocado Dip.

Your guests will enjoy the informality and flavor. HOT SHRIMP DIP 1 8-ounce package cream cheese 1 10-ounce can frozen condensed cream of shrimp soup, thawed Vi cup dairy sour cream 1 teaspoon prepared horseradish teaspoon Worcestershire sauce Heat cream cheese till softened. Blend in cream of shrimp soup, sour cream, horseradish, and Worcestershire sauce. Transfer to fondue pot; place over fondue burner. Garnish with cooked, peeled shrimp, if desired.

Makes 2 cups. The Club Beat Woman Attorney Puts Her Sights On Women's Rights Chocolate-Nut Fondue Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly.

(Do not allow mixture to become too hot. Stir in hot pepper sauce. Transfer to fondue pot; place over fondue burner. Spear -dipper with fondue fork; dip into fondue, swirling to coat. (If! mixture becomes too thick, stir in a little additional warmed beer.) Makes 4 to 6 servings.

Suggested dippers: French bread, warm boiled potatoes. "Not all women want to September 2, 1970 4- Santa Cnc Srntlntl SAUSAGE-AVOCADO DIP Cook pound bulk pork sausage, breaking it up into fine particles. Drain off fat; drain cooked sausage well on paper toweling. In saucepan combine 1 cup mashed avocado, Vt cup dairy sour cream, Va cup orange juice, 1 teaspoon lemon juice, and teaspoon salt. Add sausage; heat.

Transfer to fondue pot; place over fondue burner. Garnish with a lemon twist. Makes about 2 cups. CRAB CHEESE FONDUE 8 ounces process American cheese, shredded (2 cups) 1 8 ounces natural Cheddar cheese, shredded (2 cups) cup milk 2 teaspoons lemon juice 1 7'i-ounce can crab meat, drained, flaked, and cartilage! removed In saucepan slowly heat and stir cheeses and milk till' melted. Stir in lemon juice.

Add crab; heat. Transfer to! fondue pot; place over fondue burner. Spear dipper on fondue fork; dip in fondue, swirling to coat. Serves 8 to 10. Suggested dippers: French bread, cherry cooked artichokes.

CHEESE-SOUR CREAM FONDUE 6 slices bacon 1 1 cup minced onion 2 teaspoons all-purpose flour 1 pound sharp process American cheese, shredded (1 cups)! 2 cups dairy sour cream 1 teaspoon Worcestershire sauce In saucepan fry bacon till crisp; drain, reserving 1 table-! spoon drippings. Crumble bacon; set aside. Cook onions in; reserved drippings till tender but not brown. Stir in flour. Add; remaining ingredients.

Cook over low heat, stirring constant-! ly, till cheese is melted. Pour into fondue pot. Top with bacon. Place over fondue burner. Spear dipper with fondue fork; dip into fondue.

Makes 6 to 8 servings. Suggested dippers: Hard rolls, rye bread, mushrooms. Originally a natural Swiss cheese melted in dry white wine, cheese fondue is an ingenious Swiss concoction and has many uses. It can introduce a multi-course meal or serve as the main dish itself. Here is the recipe for Classic Cheese Fondue: CLASSIC CHEESE FONDUE Combine 12 ounces natural Swiss cheese, shredded (3 cups), and 4 ounces natural or process Gruyere cheese, shredded (1 cup), with IV2 teaspoons cornstarch.

Rub inside of heavy saucepan with 1 clove garlic, halved; discard garlic. Pour in 1 cup sauterne and 1 tablespoon lemon juice. Warm till air bubbles rise and cover surface. (Do not cover or allow to boil.) Remember 4o stir vigorously and constantly from now on. Add a handful of cheeses, keeping heat medium (but do not boil).

When melted, toss in another handful. After cheese is blended and bubbling and while still stirring, add dash ground nutmeg and dash pepper. Quickly transfer to fondue pot; keep warm over fondue burner. (If fondue becomes too thick, add a little warmed sauterne.) Spear bread cube with fondue fork piercing crust last. Dip bread into fondue and swirl to coat bread.

The swirling is important to keep fondue in motion. Makes 10 servings. SUGGESTED DIPPERS: French bread, hard rolls, Italian bread, boiled potatoes. Communication Topic Wayne Moore, a member of student government for Cowell College, UCSC, discussed "Communications Town and Campus," when Santa Cruz Business and Professional Women met at their clubhouse. "Unity between the community and campus can be achieved by the purposeful exchange of goals and ideals of each entity," Moore maintains.

Being a member of the Campus Program Committee, he chooses speakers for campus programs and has the opportunity to discuss aims of the committee and to assist in choosing persons who will present campus-community studies, he noted. Moore also serves as president of Santa Cruz County Young Republicans. At a recent Peninsula District seminar held locally, Mrs. Julia K. was presented by Santa Cruz Club.

She serves as chairman of individual development for the National Federation, Pomona Club. Mrs. Arri emphasized the importance of leader ship training in classes now being formed locally and throughout the district. Interested women may call President Margaret Keirn at 688-2616. Mrs.

Lela Swasey, who has just returned from an extensive tour of Europe as a travel guide, was in charge of luncheon arrangements for 28 representatives of district and state, including s. Marion O'Brien of Van Nuys, state recording secretary, and Miss Barbara Sanpson of Mountain View, state individual development chairman. Assisting Mrs. Swasey with luncheon arrangements were Mesdames Hazel Dell Johnson, Stella Gill, Virginia Hull and others. At a recent planning meeting at Santa Cruz Holiday Inn, members discussed arrangements for the BPW Annual Fall Conference September 26-27.

Mrs. Nelli Sherman, local chairman, will coordinate plans at a local meeting September 13. Co-chairmen are Mrs. Swasey and Mrs. Thelma Powell.

Other clubs participating include: Socaptos BPW, meal reservations; San Lorenzo Valley, credentials; Santa Cruz, hostesses, information and finance; Gilroy, registration; Watsonville, properties and pages; Hollister, decorations, and Los Gatos, programs. This week, Mrs. Jo Wilc-zewski, district world affairs accompanied by Mrs. Inez Neff and Mrs. Clara Funston, paid an official visit to San Mateo BPW to discuss "Women, and What They Are Doing in the World." The September 15 meeting Santa Cruz BPW has been canceled due to the fall conference.

Everyone joins in and everyone has a good time when you cook at the table and a fondue dessert is the ideal way to top off a meal. Here is the recipe for Chocolate-Nut Fondue as it appears -in the new Better Homes and Gardens cookbook: CHOCOLATE-NUT FONDUE Combine, in saucepan, one 6-ounce package scmisweet chocolate pieces, '2 cup 'a cup milk. Cook, stir-! ring constantly, til chocolate is melted. Add Mi cup chunk-; style peanut butter; mix well. Pour into fondue pot; place over fondue burner.

Spear dipper with fondue fork; dip in! sauce. Serves 6 to 8. Suggested dippers are bananas, apples, pound cake, angel food cake and marshmallows. work, but those who do should have the same opportunity as men to hold top level jobs at the same salaries," Santa Cruz attorney Hernia. Kaplan told members of Santa Cruz Soroptimist Club at their luncheon at the Palomar.

Mrs. Kaplan began her talk by telling of her disappointment when she recently attended a dinner for the outstanding students from local high schools. The boys, she told the Sor-optimists, all had ambitions for outstanding careers: one wanted to be an architect; another, a doctor; the third, a lawyer. But the girls, who were equally intelligent, had set their sights on lower level jobs. Instead of being a lawyer, one wanted to be a legal secretary, another aspired to be a not a doctor.

The reason for this, she surmised, was the feeling of most mothers and teachers that professional career is more important for a boy than for a girl, since the girl is expected to marry and raise a family rather than pursue a career. The fallacy of this viewpoint, she explained, is the fact that one out of every two marriages in California fails to last even as long as ten years. And, she stated, the successful marriages are apt to be more successful when the wife has an interesting vocation of her own and doesn't live merely as a reflection of her husband. For this reason Mrs. Kaplan deplores the practice of many families of giving better educations to the sons than the daughters, "When a family can afford to send only one child to college, the decision should be based on the intelligeance rather than'' the sex of the child," she said.

Mrs. Kaplan also expressed the opinion that better understanding in the state legislatures will help the cause of women's rights more than the passage of the equal rights amendment to the Constitution. While some object to the movement for equal rights on the grounds that it will mean the end of the special legislation protecting the woman worker, Mrs. Kaplan said that these laws are used mainly as an excuse to avoid hiring women. "If protective laws are so good, they should apply to men as well as women," she said.

Laws in many states are harder on women than those in California, she said. In Texas, for example, it is considered justifiable homicide for a husband to shoot his wife's lover, but the principle of jusifiable homicide does not protect the woman who shoots her husband's girl friend. Similarly, a man Texas may divorce his wife for adultery because of a single episode; but the wife has to prove that the husband is actually living with another woman in order to divorce him on those grounds Mrs. Kaplan deplored the California law that permits' girls to marry at 16 while There are endless variations for cheese fondue. Here are a few: BEER CHEESE FONDUE 1 small clove garlic, halved 3A cup beer 8 ounces process Swiss cheese, shredded (2 cups) 4 ounces sharp natural Cheddar cheese, shredded (1 cup) 1 tablespoon all-purpose flour Dash bottled hot pepper sauce FONDUE AND TABLETOP COOKING retails at $1.95.

Who's In The News Miss California Is On Her Way The Miss America Pageant is just days away and eager to be on her way is Karin Kascher, Miss California. Karin and Mrs. Ernie Dillon, executive director of the Miss California Pageant who is her official chaperone, leave Thursday. Leaving the same day are Karin's parents, Mr. and Mrs.

Hermann Kascher, and her 16-year-old sister, Ericka. "Ericka is just about as excited as I am," says Karin. The Kaschers, originally from Romania, will stop in Youngstown, Ohio, to attend a reunion with other Romanians of German Saxon extraction who now live in the United States. "They'll be coming from all over the East," says Karin. They had talked about a reunion but didn't decide to have it this summer until I won the Miss California crown." The Kaschers also have time to tour New York.

Karin and Kay Dillon will stop over in Chicago where they will be guests of honor at a dinner party given by Mr and Mrs. Steven Williams. Nancy Williams is vice president of Daniel Edelman Company relations firm for the Toni Company. Already in Atlantaic City is Charles Grebmeier, producer of the Miss California Pageant, who this year is a member of the national production staff. Karin and Kay will have a reunion with Sue Anton, last year's Miss California, who is just home from a USO tour of Vietnam and who, with Miss America and other state title holders, will participate in the Miss America Pageant.

Just back from a two months' trip on the Swedish liner Gripsholm are Mr. and Mrs. Irv Gould of 56 Pasatiempo Drive. They visited 22 ports in Europe and the Scandinavian countries. From New York the couple landed at Iceland where they were the guests of the Hauker Pjetursons, parents of Inga Pjeturson who stayed in Santa Cruz as an American Field Service exchange student with Dr.

and Mrs. John Morris. In Norway the Goulds saw the "midnight sun" which is really the "24-hour sun" according to Gould. Most beautiful part of their trip was a 125-mile drive by auto from one Norwegian fjord to another, passing through small villages and the picturesque countryside. In Leningrad for three days, the Goulds took in the Russian Ballet.

They returned home from New York via the New 747 plane and term it "terrific." Jim and Inez Pandolfi were hosts to nearly 20 friends for a "roof raising and wine tasting" party at the building site of their new home, in Rolling Woods. Jim. architectural director for William Lyon Company in Santa Clara, designed the home and completion is slated for November. Each couple brought two different kinds of wine, and a buffet supper and dance followed the wine tasting. Among guests were Dr.

and Mrs. Vern Atkinson, Dr. and Mrs. Ronald Wickum, the John Durhams, Mr. and Mrs.

Tom Poin-drxter, Mr. and Mrs. John Mortinson, Mr. and Mrs. Alvin Marlenskis, and the Ken Trimbles.

Five Santa Cruz County craftsmen will be among 150 of the West's leading artisans in the 4th Annua! Renaissane Pleasure Faire Ha' Penny Market which will hold forth on all four weekends (and Labor Day) in September, at a secluded forest glen near San Rafael. The craftsmen are Courtney Childs of Santa Cruz dulcimers; Hank Diane Moeller of Santa Cruz ceramic sculptures and jewelry; and Michael and Howard Rugg of Fclton mbiras (African thumb pianos). The group was screened from over 500 applicants for their skill and their work in traditional materials. The Renaissance Pleasure Faire, open from 10 a.m. to 6:30 p.m., is reached by taking the Terra Linda Exit (Freitas Parkway) from Highway 101 and following the signs to 1000 N.

San Pedro Rd. Two Santa Cruz High School fraternities of yesteryear will pet together for their 22nd annual reunion September 13. Originally rivals, the groups have been "friends" for the past several decades. The two fraternities, Pi Delta Koppa and Gamma Eta Kappa, will meet at Facelli's at 10 a.m. for their regular social get-together followed by luncheon at 12:30 p.m.

All "Ccks" and "Pi Delts" living here or visiting arc invited to attend. For reservations call L. B. Bixler at 336-4433 or write him at 5461 Taylor Way, Felton. Barbecue Sunday In Boulder Creek San Lorenzo Valley Sportsmen will have their annual Labor Dav barbecue at Boul MARELLO PREPARATORY HIGH SCHOOL der Creek Firehouse starting at noon.

The menu will include steak and corn on the cob. 544 West Cliff Drive 423-7659 Santa Cruz Games and entertainment OFFERS: are planned for all ages. The public is invited. SALAD FLEURETTE Thinly slice a small head of cauliflower and 4 stalks of celery; arrange in a salad bowl. Mix one can of frozen condensed cream of shrimp soup, thawed, with Vi cup of mayonnaise and whiz in a blender until smooth.

Pour over cauliflower: toss light Individualized co-educational instruction Small classes Complete college accreditation College preparatory Curriculum Business education and vocational training Complete guidance program Counseling-Testing High moral atmosphere Discipline Respect Experienced teachers Qualified Empathetic Interdenominational religious instruction Excellent facilities-Library Study Center LABORATORIES ly. Serve on lettuce garnished with drained, canned mandarin orange sections. Makes 4 to 6 servings. Innovation and creative curriculum Full interscholastic athletic program DO YOURSELF AND YOUR CHILD A FAVOR REGISTER: SEPT. 8th $45 a family rate $1.50 a day-A small investment for your child that should make ALL the difference in his future requiring boys to wait until they are 18.

If the justifi-ation of this is the fact that the boy should see more of the world before he settles down to marriage, the girl should have the same opportunity. The speaker was introduced by Mrs. Roy Spidell, program chairman of the meeting..

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About Santa Cruz Sentinel Archive

Pages Available:
909,325
Years Available:
1884-2005