Alton Evening Telegraph from Alton, Illinois on December 28, 1970 · Page 22
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Alton Evening Telegraph from Alton, Illinois · Page 22

Alton, Illinois
Issue Date:
Monday, December 28, 1970
Page 22
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Attdh Evening Telegraph Monday, Dec. 28, 1970 j% >f '•*' * x i. •Xfe Mrs. Billy Graham's favorite recipe Press food Editor tfclfi Mrs. Bffly Graham, Wre of the world-fatttons §TOi»geHsl was asked to Wntflbute a recipe to a cook bWfc she chose a fascinating <Bfih: Chinese Eggs in Sweet- Sour saw*. The cook book, "Meals from the Manse" (Zondervan) was compiled by Lota Lee farrott and consists of favorite recipes from the wives of preachers. First published in 1950, "Meals from the Manse cook Book" has had five reprintings so apparently the recipes stand up well. Learning to cook Italian By CECILY RROWJVSTONE Associated Press Food Editor Walk into Sophie Baldino's kitchen in Fairfield, Conn., and you'll see at once that it's th£ kitchen of a woman who loves to cook, who loves to have guests. Even if you're unexpected company, the chances are Sophie will treat you to a slice of her fabulous Italian cheesecake or—if you're really hungry—to a sandwich of her homemade bread filled with fried peppers and eggs. Yes, mostly the dishes are Italian style. For nothnig daunts Sophie I Of Polish background, she didn't know a frlttata from eggplant parmigiana when she married Dominic Baldino. But because it was obvious that Dominic preferred Italian cuisine to all others, Sophie learned to, prepare the dishes he favored. From her husband and his family, from friends and printed recipes here and there, Sophie made it her business to ferret out the secrets of Italian cooking. Here then is the recipe for S o p h i.e s Baked Eggplant (Eggplant Parmigiana). When we made the dish in our kitchen all our tasters lavished praise upon it. But even better, we tried our version on Sophie's son Tom, who said, "It tastes just the way Mom makes it!" MRS. BALDINO'S BAKED EGGPLANT (Eggplant Parmigiana) Tomato Sauce, see recipe 1 medium-large (about 1% Ihs) eggplant Salt 3 large eggs 3 tablespoons flour ' /14 cup (about) olive oil Oregano 1 cup grated Parmesan cheese Pare eggplant; slice into 14- inch thick rounds. Sprinkling with salt, layer the slices in a colander; ,cover and let stand about 1 hour to drain; dry with paper toweling. In a mixing bowl, with a fork, beat the eggs until yolks and whites are combined; add flour and beat until smooth. In a large skillet heat 2 tablespoons of the oil. Dip the eggplant slices in the egg batter and brown slowly on both sides, in single layers, in the oil; add more oil as needed. Place a layer of eggplant in an oblong 2-quart glass baking dish (11% by 7% by 1% inches) or similar utensil. Heat Tomato Sauce and cover eggplant with a layer of it; sprinkle with oregano and cheese; continue to layer in this fashion, ending with cheese. Bake in a preheated 350-degree oven until hot through—25 to 30 minutes. Serve with crusty Italian bread. Makes 6 servings. TO MAKE AHEAD: Prepare dish as directed above. Cover and . refrigerate—overnight if you like. Before baking, let stand at room temperature for a couple of hours; uncover and bake in a preheated 350- degree oven until hot and bubbly at sides and in center—about 45 minutse. TOMATO SAUCE >/4 cup olive oil 1 small onion, peeled and chopped (about % cup) 1 can (2 Ibs, 3 02) Italian-style peeled tomatoes with basil 1 can (6 o?!) tomato paste, undiluted 2 cloves garlic, peeled and minced 2 tablespoons minced parsley fy teaspoon dried crushed basil 1 teaspoon salt % teaspoon pepper In a large saucepot heat the oil; add the onion and cook gently, stirring often, until golden. Add remaining ingredients; bring to a boil; reduce heat and simmer until reduced to about 4 cups—about 1 hour. Use as directed in Mrs. BaJOino's Baked Eggplant recipe. At the end of her Mrs. Graham adds, "We like this best when served with a bowl of fluffy rice." When we tried the recipe hi our test kitchen, all tasters agreed with Ruth Graham that rice really was the perfect accompaniment. There's plenty of the Sweet-Sour Sauce that accompanies the omelet-type Chinese Eggs and so some of the sauce can go over the rice. Here's our adaptation of Mrs. Billy Graham's unusual and delicious dish: CHINESE BOSS IN SWEET-SOUR SAUCE (Adapted from Mrs. Billy Graham's recipe) 0 large eggs 1 cup finely chopped onion 1 clove garlic, minced % teaspoon ground ginger 2 tablespoons soy sauce Butter 1 quart (about) corn oil Sweet-Sour Sauce, see recipe In a medium mixing bowl beat eggs until yolks and whites are combined; stir hi onion, garlic, ginger and soy sauce. For each omelet, heat about % teaspoon bntter in an 8-inch skillet; pour in enough batter (about 1-3 cup) to cover bottom of skillet. Cook over low heat about 2 minutes or just until slightly moist on surface. Remove from heat. Using a fork, roll up into tight roll in skillet. Remove from pan. Cut into 2-inch lengths. Repeat until all batter is used. Pour corn oil into heavy deep fryer, filling utensil 1-3 full. Heat over medium heat to 375 degrees. Add.rolls, a few at a time. Fry 1 to 2 minutes or until rolls puff up and are golden brown. Drain on absorbent paper. Serve at once with Sweet- Sour Sauce and hot cooked rice. May each and every one of you find a year full of happiness, peace & prosperity! All Varieties-Yukon Club SODA Ho Deposit Bottles PARAMOUNT POLSKI WYROB PICKLES 'Jane Parker Twin Pack Potato Chips Pretzel Twists t& Upton Onion Soup 90Z. BOX 80S. Pkg. 49' 39' Great for Dipt Maraschino Cherries Viva Paper Towels Hudson Paper Napkins Paper Plates Solo Paper Cups Majestic Brand 3 2 10 OZ. Jars In Of 20 Ideal for a busy holiday! 7 oz. Cupi too 100 In Pkg. In Pkg. 79 Keebler T ° H ° USE otu B Crackers 2V* 890 Sunshine Cheeze Pleeze Crackers 2 Jeno's Frozen Pizza Rolls v,?.!U V& 690 Fleischmann's Margarine Vtf: 480 Nabisco Snacks 'KS?5ntJX& 2 »* 890 Mates about 25 ttwMncR SWfcEI-SOtft SAUCE foils. 1 cup chicken broth % cup water 14 cup sugar 2 tablespoons cornstarch 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon minced preserved ginger ^ teaspoon minced garlic Into a small saucepan turn the broth, ^ cup of the water and the sugar. Cover and bring to a boil, stirring several times. In a cup stir together the cornstarch, remaining 14 cup water, soy sauce and vinegar until smooth; stir into mixture in saucepan. Bring to a boil and boil .1 minute, stirring constantly. Stir in ginger and garlic. Cover and simmer, stirring several times, for 5 minutes. Remove from, heat. Makes about 1% cups. Chinese eggs in sweet-sour sauce Is a favorite recipe of Mrs. Billy Graham, wife of the world-famous evangelist. low Prices Plus Plaid Stamps ************! "Super Right" HAMS LARGE 7 to 8 Lb. Av*. Shank Port ion LARGE 6 to 7 Ik. Avg BUTT PORTION SHANK HALF Lb. FULLY COOKED WHOLE HAM FULL BUTT HALF Of FULLY COOKED HAM R«HT L , FULLY COOKED WAFER SLICED HAM Boneless Hams Fresh Pork Hocks Pork Loin Roast Fully Cooked Whole Only Rib Portion 7 Rib Cut Lb. Lb. Lb. $ 1" Sliced Bacon 59 ( Fresh Pork Cutlets 55< Pork loin Roast Loin Portion Full Loin Portion Lb. Lb. Lb. 49' 6? 65' CHUCK STEAK "SUPER RIGHT" QUALITY BEEF 1st Cut 49 Lb. "Super Right" Beef Arm Cut-Bone in Center Cut Beef Chuck Swiss Steak Boneless Roast Boneless Roast Sirloin Steak T-Bone Steak Porterhouse Steak Frozen Shrimp "Super Right" or Mix German Max German All Meat Bone In 1st Cut ,79' Skinless Franks L 79 C Polish Sausage Lb $ i w Spiced Luncheon Meat 1.15 Round 1.25 Round Steak 1.35 h Sirloin Tip 2 * $ 2 5 ' Herring in Wine Sauce 1 Lb. Pkg. Lb. "Super Right" Boneless or Cubed Or Bottom Round 69' 89< t oz. 5Qc Pkg. J7 99c- 1.1S* 1.15 v 89 e SAVE 4O«? When you purchase • » Lb. Tin of AXWHL HOUfI COFFEE MISCAVi INSTANT COFFEE fT.JOHPH ASPIRIN 200 A. 500 With This Coupon Coupon Expires I -2-7), With Thlt coupon Coupon Expires 1 -2• 71, „ With This Coupon Coupon Expires 1 -2 •' 1. Prices Vtlid Thru Sat., Jan, 2,1971,^Special Ulbel Offer. Maxwell House Coffee w93 { Heifetz A,,« Slices Appian Way Pizza w--,w. 47 C Heifetz »->• Slices A&PDipSvA. 2v79 c Heifelz'-:;» Slices Folgers Instant Coffee '# $ 1 M Heifefz w. Pickles Scotties mTissitt 1200*31' Heifetz Sweet Relish 59' 59' v 58 C 49 A pie to bury dessert blues By AtLfcEN CLAIRE NEA Pood Editor fresh blueberries ate m their last plentiful gasp and make a colorful dessert for any weekend. If the fresh berries are not available in your .market, use a prepared blueberry pie filling for a scrumptious "blue-bottom ice cream pie." BLUEBOTTOM ICE CREAM PIE 4 cups fresh blueberries 1 cup sugar 2 cups water 1,4 cup cornstarch 1% cups graham cracker crumbs cup sugar -3 cup melted butter or margarine 1 quart vanilla ice cream 2 tablespoons orange Jtttct Combine blaeberries atid sugar. Mix water and com* starch and stir into blueberries. Cook at a simmer until sauce is thickened. Reserve # cup of the mbtturt for decorating the top. Cool. Combine crumbs, sugar and margarine. Press mixture Into bottom and sides of a &«inch pie pan. spoon blueberry tilling over crust spoon ice cream over blueberry filling, Beat orange juice into reserved blueberry filling. Drizzle over ice cream. Freeze. Remove pie 30 minutes before serving to thaw enough to cut. Cut into wedges to serve. Makes OM 9-inch pie. Firm Golden Ripe BANANAS California 138 Size NAVEL ORANGES Ruby Red Grapefruit Lemons or Limes Delicious Apples SANDWICH BREAD Rye Bread Stuffed Olives Fruit Drinks French Dressing A&P Dips °s?» it a 29' 69 e 2 Yukon Club Soda '"»W Yukon Club Soda N W.r King Coffi. Head i Shoulders Nut 1 Sfeiiliin 6 $1,00 440 $1,38 JMI BUFFERIN T ABUTS s-*» Retail $1- Btl, a? 19

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