The Pantagraph from Bloomington, Illinois on June 29, 1994 · Page 19
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The Pantagraph from Bloomington, Illinois · Page 19

Bloomington, Illinois
Issue Date:
Wednesday, June 29, 1994
Page 19
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r (s Wednesday, June 29, 1994 The Pantagraph i. ; t t i : " " . ' . i rA "'. ' I i v ,' " . . .-"' v , ' - - if V UJ.! JPjf"' wQT PLATES - .j ' , li Kit' - - -A , ood a big part of clubs' July Fourth celebrations The PantagraphLLOYD YOUNG Bloomington Country Club resident executive chef Fernando Garza prepared for the club's Fourth of July old-fashioned picnic in the grove. He displayed the classic holiday entrees, from left, barbecued ribs and turkey shish kabob, barbecued chicken and southern fried chicken. By NANCY GORDON Pantagraph staff For young and old, the celebration of the independence of the United States is one of the most fun-filled holidays of the year. Happily, the holiday comes in mid-summer when weather permits many kinds of outdoor activities, from fireworks displays, to sporting events, to picnics in the park. Three Bloomington-Normal social clubs have celebrated this holiday with great zeal since their inceptions. From its informal beginning in 1892 by a handful of Bloomington golfers who called themselves the Bloomington Golf Club, and its formal beginning in 1896, Bloomington Country Club has meant friends gathering for fun and relaxation. One of the special social activities through the years has been the traditional Fourth of July picnic, which has remained virtually the same since the tradition began in the early 1900s. This year the Independence Day Tournament breakfast will begin at 7 a.m. Monday with a women's tennis tournament at 9 a.m., a la carte lunch at 11 a.m. and the traditional buffet picnic supper in the grove on the grounds at 5 p.m., followed by dancing at 6:30 p.m. and fireworks at dusk. Between 450 and 550 people are expected to attend. According to Omar Schmeusser, club manager for 16 years, members may bring their own picnic baskets for the supper or reserve a picnic supper prepared by resident chef Fernando Garza, another 16-year BCC veteran. His menu will include southern fried chicken, barbecued ribs, corn on the cob, green beans, steamed vegetables, mashed potatoes, gravy, biscuits, watermelon, apple pie and ice cream. Garza's recipes for Oven Ribs and Spicy Fried Chicken with Pan Gravy follow. Lakeside Country Club opened in 1923 and has had an annual Fourth of July celebration and outdoor grill for each of its 71 years. According to Mark McCain, general manager, the three-day celebration this year will begin with a two-day Calcutta golf tournament Saturday and Sunday with a food tent and outdoor grill on the grounds both days. At 11 a.m. on the Fourth, the grill will be in service again, and pool activities and golfing will go on until 6 p.m. Chef Juan Villarreal will grill burgers, kabobs, brats, hot dogs, pork chops, chicken breasts and steaks to go along with the traditional pasta salads, baked beans and potato salads he will prepare. A fireworks display at dusk will climax the three days of activities. One of Villarreal's favorite pasta salad recipes follows. Crestwicke Country Club is the baby of these three Bloomington social clubs. In July, the club celebrates its 25th anniversary. Francis Leger is the club's general manager and his wife, Tina, is catering and social events director. Mrs. Leger said the club expects 200 to 250 people to attend its all-day Fourth of July celebration and American Country BBQ Buffet on Monday with fireworks at dusk on the driving range. The day will begin with poolside games at 11 a.m. At 6 p.m. there will be dancing and barbecue buffet at the clubhouse. The buffet will include traditional picnic foods such as barbecued ribs, hamburgers, hot dogs and marinated chicken breasts, as well as baked beans and potato salad and other picniG fare. Some recipes from all three clubs are included here. BCC'S FOURTH OF JULY OVEN RIBS Vi cup molasses V cup vinegar V cup prepared mustard See CLUBS, C2 Relaxing picnic fare ' for the Fourth of July By Newspaper Enterprise Association i The Fourth of July runs a close second to Thanksgiving as a day when Americans gather around a communal table as a nation, sitting f symbolically at the same table. On July 4, however, it's generally a picnic table that revelers gather around. And more than likely, the food for the feast is grilled and eaten outdoors. !Most cooks don't want to spend this sunny summer holiday slaving over a hot stove or in their hot kitchens. Most people are happiest with foods that are quick, easy and tasty. Hot dogs and hamburgers are fine, but if you're looking for a slightly more festive meal, try the recipes below. Doubling the potato salad recipe is probably best, because even if you are only making it for four people, it disappears quickly. Fresh berries, watermelon or ice cream can be a no-fuss finish for what should be a relaxing day. GRILLED LEMON TARRAGON CHICKEN 1 large lemon 1 large garlic clove , Vi cup olive oil 2 T minced fresh tarragon, or IVi tsps. dried, plus additional fresh sprigs for garnish j Salt and freshly ground black pepper 4 skinless, bonelss chicken breasts (4 to 5 oz. each) flattened to -inch thick Light a medium fire in a barbecue grill. Grate zest and squeeze 3 T of juice form the lemon into a shallow dish. Chop garlic and add to dish. Then add oil and tarragon. Stir to mix well. Season with salt and pepper. Add chicken to the dish and turn to coat evenly with oil mixture. If you have time, let chicken marinate, covered and refrigerated, for about an hour. If not, proceed as follows. Grill chicken until nicely browned on the outside and white, not pink, in center; this will take 10 to 15 minutes, total. Serve chicken garnished with fresh tarragon sprigs, if desired. Note: Fresh tarragon really makes a difference in this dish. You can find it in most supermarkets. TERIYAKI FLANK STEAK WITH GRILLED SHITAKE MUSHROOMS VS cup soy sauce V cup dry sherry 3 T vegetable oil Vi cup chopped scallions, plus 12 whole scal-lions 2 cloves garlic, chopped See RELAXING, C4 1 :; i ' Fourth of July dishes can be good tasting, but relatively easy to prepare as well. SHOPPING WITH NANCY ' By NANCY GORDON Pantagraph food writer ' We tried one of Campbell's new Simmer Chef Cooking Sauces for dinner one night Creamy Mushroom and Herb to be exact and liked it very much. The new sauces are all available in aisle 4 at Schnucks where I paid $1.89 for a large 1-pound plus can. The sauces are all in the large-size can and come in eight varieties Oriental Sweet and Sour, Hearty Onion and Mushroom, Golden Honey Mustard, Old Country Cacciatore, Creamy Mushroom and Herb, Family Style Stroganoff, Zesty Tomato Mexicale and Creamy Broccoli. Just put chicken or pork to a skillet and brown; then pour on sauce and simmer 15 minutes or until meat is done. Serve over rice or noodles. The Old Country Cacciatore variety has, for example, 110 calories, 4 grams fat, no cholesterol and 540 mg sodium in a Vfe-cup serving. Schnucks also has-Healthy Choice frozen entrees in the larger box (35 percent more food) in the freezer section. The new larger sizes, in Beef and Pepper Cantonese and Traditional Beef Tips, for instance, are $3.69. Also, the bigger Betty Crocker Value Pack box of Au Gratin and Scalloped potatoes are also at Schnucks for $1.99 for 8.5-ounce and 9-ounce boxes that make eight servings. The regular size box makes six servings. The Scalloped Potatoes, for example, have 160 calories, 1.5 grams fat, no cholesterol and 620 mg sodium in a V6-cup serving. Pepperidge Farm gravies debuted in August 1992, and now that successful line has added three new varieties: Cream of Chicken, Stroganoff and Roasted Onion and Garlic, all found at Schnucks for $1.39 for 12-ounce jars. The Roasted Onion and Garlic Gravy, for instance, has 520 calories, 14 grams fat, 75 mg cholesterol and 580 mg sodium in each of the four servings in the jar. New Minute Rice Boil-in-Bag Long Grain Rice is available at Schnucks for $1.59 for a 14-ounce box with four bags of precooked rice two servings per bag. To prepare, submerge bag in boiling water for 10 minutes. In a half bag, (a one-cup serving), there are 190 calories, no fat and 10 mg sodium. The "bigger bags" of Orville Redenbacher's Smart-Pop popcorn can be found at Schnucks for $3.69, a special buy. Regularly, it is priced at $3.99. The box contains six 3.5-ounce bags of micro-waveable popcorn. Both Schnucks and Cub Foods have the first Klondike Krunch On-a-Stick ice cream treats. At Schnucks, a six-pack of vanilla ice cream bars with crunchy chocolate coating is $2.49, and they are $3.59 at Cub. Cub also has the new Dannon Danimals, a line of blended lowfat refrigerated yogurt for children. Dannon contributes 1.5 percent of the manufacturer's sale price of each six-pack of Danimals sold to The National Wildlife Federation. Danimals packaging features illustrations of animals in three wildlife settings, the forest, jungle and arctic. A six-pack at Cub is $2.39. A 4-ounce cup has 140 calories, 2 grams fat, 10 mg cholesterol and 90 mg sodium. Cub also has the new Banana and Vanilla pudding variety pack from Jell-0 for $2.43 through June. July Fourth events Nancy Brown, assistant manager for Eagle Country Store in Normal, will again coordinate plans for the Fourth of July hot dog stand in the store parking lot Each year Eagle invites people to park in the lot to watch the July 4 fireworks display at Fairview Park. The "dollar deal" lunch of hot dogs, potato chips and soda pop will be sold for $1 beginning at 11 a.m. on the Fourth, until the start of the fireworks display or the food runs out, Ms. Brown said. Money from this annual event goes into the - employee fund, she said. On Friday, WJBC will broadcast via live remote . from Eagle and will pass out 3-D glasses for fire- works watching, Ms. Brown said. Only the radio ; station will have these glasses. Eagle will not, she said. -1 At Cub Foods, patrons may sign up until Friday for a drawing on Saturday for 10 "picnic packs" of buns, brats and hot dogs, chips and barbecue, sponsored by WBNQ. '. Last trip I took what was probably my last trip through the aisles of the Eagle Discount Supermarket on Tow- S anda Avenue in Bloomington this week. Many of ; I the shelves were empty in advance of the store's closing on Saturday, and all remaining items were 1 marked with a 10 percent discount -: Dave Walker, store manager, said that many of the store's employees are transferring to the t Normal store, including assistant managers Gary r Jumper and Ken Smith; meat manager Kyle Whit; produce managers Tim Watson and Randy Hoovef deli supervisor Karen Harvey, and several check-', ers. t i J Walker has spent 30 years with Eagle, 22 years of those in Bloomington-Normal. He was on the road j as a district merchandiser for about 15 years, he f said, and also was manager of the Normal store ' before transferring to the Towanda Avenue store.

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