Alton Evening Telegraph from Alton, Illinois on December 28, 1970 · Page 21
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Alton Evening Telegraph from Alton, Illinois · Page 21

Alton, Illinois
Issue Date:
Monday, December 28, 1970
Page 21
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Alton Evening Telegraph Monday, Dec. 28, W& M* JM — - .rtuuii ravening isjegrapn jnonaay, JJBC. 2 Make your next party extraordinary...Fondue! Informality is the keynote in dining after a day of frolicking in the snow. An appropriate 'fun" type food to servers a Chicken and Beef Broth fondue. Cranberry breads to bake and freeze By ALICE DENHOFF This is the peak of -the cranberry season and the crop is excellent. To extend the season, why not buy an extra quantity now, pop the rosy beauties into bags or boxes and place, in your freezer. Let's use the cranberries now and run up a batch of delicious cranberry breads to keep in the freezer for a treat with a personal touch. QUICK CRANBERRY FRUIT CAKE 1 cup fresh cranberries, rinsed and drained */4 cup sugar % cup water 2 packages (1 pound, 1 ounce each) pound cake mix % cup chopped candied pineapple 2 tablespoons chopped crystallized ginger. Grated rind of 1 orange 1 tablespoon anise seed Combine first. 3 ingredients In saucepan; bring to a boil and simmer 2 to 3 minutes or until cranberries are just tender. Cool. Drain berries and reserve syrup. • Prepare cake mix according to package directions. Fold in pineapple, ginger, orange rind and drained cranberries. Pour batter into greased and floured 10x4-inch tube pan. Sprinkle anise seeds over top. Bake in 325 degree F. oven 60 to 10 minutes. .Unmold; cool thoroughly. Brush crust of cake with reserved cranberry syrup. • Wrap tightly in foil and store several days before slicing. Cake can be stored in airtight container for several weeks, if desired. CRANBERRY BREAKFAST TWIST 1 package (13% ounces) hot roll mix % cup melted butter or margarine % ciip chopped nuts A % cup sugar / 1 teaspoon ground cinnamon 2 cups cranberries, rinsed and drained 1 egg, beaten 1 cup confectioners' sugar Cranberry juice cocktail Prepare hot roll mix according to package directions; let dough rise. Punch down dough and roll out into a ISxlO-inch rectangle on lightly floured board. ^ Brush dough with melted butter; sprinkle with next 4 ingredients. Roll up .jelly-roll fashion, starting at the 15-inch side. ' Put roll, seam side down, on a well - greased cookie sheet.-Twist roll into a spiral. Brush top of roll J with beaten egg and let rise until twice its original size. Bake at 350 degrees F. for 35 to 4ft minutes or until richly browned. Mix confectioners' sugar and cranberry juice cocktail to make a thin glaze; spoon over top of bread. Garnish with additional fresh cranberries. CRANBERRY PUMPKIN MUFFINS 2& cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon salt % cup sugar % teaspoon allspice 1/3 cup oil 2 eggs % cup canned pumpkin 1% cups fresh cranberries, coarsely chopped Preheat oven to 400 degrees F. Sift together first 5 ingredients. Beat together next • 3 ingredients until blended. Add all at once to the dry ingredients; stir until mixture is just blended. Fold in cranberries. Bake 20 to 25 minutes, or until muffins are lightly browned. Let stand 5 minutes. Eemove from pan and serve .hot or cold. Makes 12 marvelous muffins. Cranberry-dotted fruit caHe, muffins and twist may be frozen fgj> famUy use or unusual treats for guests. As parties g» dtmng fire WftfSf months, they aft often spur 8f we wiofdefrt of coins as m a*e, & *fiy not have a party that combines fhe best of both jmd call it a healthy appetite after tours ef frofiefctRg flajfcfc^ skates* of sfftWWfidbileS. — tondfle patties "ire enjoyed the yew 'rotmd, they ere especially fitting during the brisk winter months white gathering indoors at the end «tf a winter sports eating. The popularity 6f this type of dining is growing as fast as The procedures fet preparing atrd eating {Mm fflttfiS Wt SHHpfS, fWlli ffee accent o« flavor arrf ifc formality. IW is easy nowadays with the advent of fhe electric foftaaes. TM- automatic fondue not Only features precise temperature control for cheese, meat and desserts, but it also is a breeze to clean, fhe fondue pot can be cwfipletely im- fflersefl tft water simply by remwiftg the heat control unit while Its genuine porcelain eSJteWOf aM Fifetf-CfH Nfr Slick interior are completely TMs recipe Chicken and Bee! Broth fondue is sure to satisfy both the sports par* tidpatits and fire-side sitters. The flavor of both the beef and chicken are enhanced by dipping the chunks of meat into a bubbling beef and chicken broth combination, then into a zesty sauce such as bemaise, hollandaise, a prepared dip, or a simple garnish such as horseradish or catsup. Meat fotrdue "gfrwiths" include rice or fried potatoes, tossed salad, cranberries, mixed pickles, and chilled vegetables such as cherry tomatoes and cauliflower buds. CHICKEN AND BEEF BROTH FONDUE 1 pound flank, round or sirloin steak 2 chicken breasts, spit, boned and skinned 210% ounce cans condensed chicken broth 210% ounce cans condensed beef broth For easier slicing, place meats in freezer for 1 hour or until partially frozen. Slice very thinly into bite-size pieces. One half hour before serving, place on lettuce-lined platter and have at room temperature for serving. In Fondue Pot, combine chicken and beef broths. Set heat control at meat setting and bring to a boil, about 15 minutes. For serving, spear beef and chicken slices with fondue fork and cook 1 to 2 minute* or to desired degree of doneness. Serve with prepared sauces. Glaze Oriental — Blend together 14 cup molasses and i/4 cup prepared mustard. Stir in 3 tablespoons lemon juice, 3 tablespoons soy sauce and Cooking cues 2 tablespoon Worcestershire sauce. Use as glaze for ham during last 45 minutes Of baking time. Makes 1 cup. ^Zmmlmmmmi JteJ^tW 4 OPEM MON. Quality Discount Foods , Hunter—Ready to Serve CANNED HAMS 59 COL EDWARD'S WHOLE HOG PORK SAUSAGE Mb. Roll Wtth Coupon COL, EDWARD'S WHOLE HOG PORK SAUSAGE SAVE Gladly Accept U.S.D.A. Food Stamps MARIANS Large Shank Portion Fully Cooked HAMS - U.S.D.A. Choice 7 In. Cut RIB STEAK - U.S.D.A. Choice Center Cut ROUND STEAK Mlckelberrys Fully Cooked Semi Boneless HAMS " or • iJnilf m<& Whole Lb. Hunter Qulk Carve Boneless HAM ' U.S.D. Choice Center Cut CHUCK ROAST Lb. Lb. Sliced Into PORK CHOPS Lb. HEINZ HEINZ Tomato Ketchup With Coupon Tomato Ketchup 2 tr-35- SAVE This Coupon Expires Tucs., 1 Jan. 5, mi. U.S.D.A. Grade A Fresh CUT UP FRYERS Hunter Top V Morning BACON . LI - ! lb. Pkff. U.S.D. A. Choice — : Roun'cl Bone ARM ROAST Col. Edwards Famous Skinless Wieners 12 oz. NESCAFE NESCAFE INSTANT COFFEE INSTANT COFFEE SAVE 10 oz. WIH| I This Coupon Expires Tues.. 1 .Jan. 5, uni. MAXWELL HOUSE COFFEE $ PETER PAN PEANUT BUTTER With Coupon PETER PAN PEANUT BUTTER SAVE This Coupon Expires Tues., Jan. S, 1971. 3 Ib. Con Maxwell House COFFEE With Coupon 3 Ib. C, Con ¥ This Coupon Expires Tues., Jan. S, 1971. SAVE 48c DOVE LIQUID DETERGENT , With Coupon Dove — Liquid DETERGENT 32 01. M ^* SAVE 33C This Coupon Expires Tues., Jan. 8, 1871. I NO-CAL DIET SODA 16 oz. IP • WUh en. NQ.CAL DIET SODA SAVE 15c FREE This Coupon Expires Tues., Jan, S, 1871. DRIVE DETERGENT King Size With Coupon TOTAL CEREAL 5 With Coupon WIIOHT-WATCHERS FROZEN DINNERS I With Coupon WEIGHT-WATCHERS FROZEN DINNERS 16 ox, Pkg. This Coupon Expires Tues., Jan. S, iwi. SAVE Drive DETERGENT King AA« MVC ilB »9 38c Thli Coupon Expire. TMes.i Jan. E, ml. Total CEREAL (This Coupon Expires Tues., ' Jan. 8, 1871. SAVE 13c WARIANS IMPERIAL IMPERIAL MARGARINE MARGARINE UM, With Coupon 01. This Ceum Expires TMBS., SAVE 610 WEST ST. LOUIS AVENUE IN EAST ALTON ARLAN'S LEADS If* FRESHNESS! YELLOW ONIONS 26° 3 Ib. Crisp Fresh HEAD LETTUCE SAVt lOc TWs Coupon Exolres TUBS., Jan. 8, 1871. J

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