Alton Evening Telegraph from Alton, Illinois on December 28, 1970 · Page 25
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Alton Evening Telegraph from Alton, Illinois · Page 25

Alton, Illinois
Issue Date:
Monday, December 28, 1970
Page 25
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CECIL? Alton Evening telegraph Monday, Dec. 85, lf?0 C-t Amefftfea Press Pwd fcditw Mew eomes a S eMefcen fflsh, and ff*8 efldagh fof cOffl, AitftotigB it was eftftceeted by an Andaffisian who liws in Seville, ft can tie made most successfully in tws country. Andalusian cooks oc- casionaliy add grato olives to a malncourse dish so it ia : not surprising that this l^dpe follows that pattern, Onions and mushrooms go into tha i dish, too, and It is garnished with crtsp bacon, The sauce, ! thickened with egg yolks, Is ; most delicious. If you want to keep your i menu Spanish, you might ' preface Olive Chicken with Gazpacho -» the soup for i which Andalusian cuisine is 1 famous. To accompany the chicken choose rice and a cooked vegetable: For dessert you might serve a sponge. r cake roll .iilled. with ctana- Mincemeat, in cupcakes ; '»s. '•.;••••••. i • . • : ; ! By CECILY BROWNSTOSlE Associated Press Pood Editor ;. These Mincemeat Pudding Cakes do double-duty. They may be served as cupcakes or as a .pudding. In the latter case they should be offered with a favorite dessert sauce. We haven't given directions t for decorating the pudding cakes in the recipe, but if you want to do this brush the i cakes, Just before serving, with warm corn syrup and , garnish with red and green ' glace cherries, wedges of ; glace pineapple and nuts. Anything made with brandied mincemeat is so good! An easy dessert we have been concocting for years goes like this. Arrange drained canned cling peach halves in a shallow baking dish; fill the peach cavities with the mincemeat. Bake in a preheated 400-degree oven until-hot through—about 10 -minutes. Serve at once with scoops of vanilla ice cream or with sweetened vanilla-flavored whipped cream. This is a great emergency dessert if you keep the mincemeat and the peaches on your pantry- shelf and have the ice cream or whipped cream in your freezer. : . ,1 Yes, you can freeze the whipped cream in small paper cups. . MINCEMEAT : • PUDDING CAKES 2 cups sifted flour V4 teaspoon salt' v 1 cup sugar % cup salad (not olive) oil 2 large eggs, separated % cup dry or medium white Wine 1 teaspoon cold water 1 jar (1 pound, 12 ounces) brandied mincemeat (about 3 cups); 1 container (B ounces) diced glace fruit (1 cup) 1% cups walnuts, chopped medium-fine Put a muffin-size M baking cup in each of 28 muffin-pan cups (1-3 to % cup capacity). Into a large mixing bowl sift together the flour, salt and sugar. Make a well in the center and add salad oil, egg yolks and wine. Dissolve baking soda in the cold water and add; beat until smooth. Add mincemeat, glace fruit and walnuts. With a spoon, mix well. In a medium mixing bowl with the clean beater, beat egg whites until stiff; fold into batter. Turn % cup of the mixture into each foil cup in muffin pans. Bake in a preheated 300-degree oven until a cake tester inserted in center comes out clean —about 1 hour. Let cool in pans; remove and cool completely but do not remove from foil baking cups. If Mincemeat Pudding 'Cakes are to be kept for more than a few days before serving, wrap appropriately and store in refrigerator or freezer, Serve at room temperature or reheated, Can be used as cupcakes or pudding; in the latter case, serve hot with a favorite pudding sauce, Makes 28. Cooking cues Ham and bam slices a« great with a tasty Barbecue, cra^eny, mustjtfd, marmalftjje, or orange are just a few, Bake a fruit dressing such as apple or orange between two ham slices for more elegant fare, .ranuii evening xcicginpii iviunucty, i^ec. 28, J.5JY! 3 a chicken dish from Spanish cuisine m oft-flavored custard Jnst §8 is done in Spain. OLtVE 4 slices bacon, cut into crosswise strips 5 tablespoons olive oil i tablespoontntttet 3 medium onions, peeled and thinly sliced and to 8-pound ijrofler-ffyef chicken, cut up ^4 cup floor % cup dry vermouth or white MitJBJt wine Vi cop water % pound fresh mushrooms, sliced Salt and pepper teaspoon afied crushed thyme H teaspoon sugar % cup sliced pimientfrstnffed green olives 3 egg yolks. In a large saucepot or Dutch oven slowly cook the bacon tmtil crisp; with a slotted spoon remove bacon and drain m paper toweling; reserve; to- bacon fat in saucepot add the oil and butter; add onion and cook gently, stirring often, until golden — about 10 minutes. With a slotted spoon remove onions. Coat chicken With flow and brown on both sides in same saucepot over moderate heat, adding more oil if needed; this will take 10 to 15 minutes; remove chicken and drain off fat. Reduce heat to low; add onions, vermouth, water, mushrooms., 1 teaspoon salt, % teaspoon pepper, the thyme and sugar; stir well to get up drippings. Return chicken to saucepot. Cover and simmer for 25 minutes. Stir in the olives and simmer 10 minutes longer — chicken should be cooked through. With a slotted spoon remove chicken, onion, mushrooms and olives to serving dish; keep warm in a low oven. In a small mixing bowl beat egg yolks slightly; blend a little of the small amount of sauce in saucepot into the yolks; stir back into saucepot. Cook briefly over low heat, stirring constantly, until thickened — do not boil. Add salt and pepper to taste. Pour sauce over chicken mixture. Sprinkle with the reserved bacon. Serve at once. Makes 4 servings. May rose or Krey Boneless SLICED & TIED May rose or Krey Fully Cooked hams 59' SHANK HALF Krey Sliced Jumbo bologna -79* Krey AC — By Piece braunschweiger -55° R. B. Rice's chili Always Good SI iced ~ bacon 2 £99' Mayrose Sliced bacon . . . . Lb Always Good Skinless 12 Ox> JIAfe fwnkr ** *Rf tiger coffee Ib. Betsy Ross bread 69 Pound v Loaves 100 Count- Paper Maid Northern—Assorted Colors 1 • 3 large VoSIs AG A Lorg* Tomato Juice . . . Lux Liquid . . . . AS Applesauce . . . . AS Cherries . . . . AS Cut Green Beans . . . AS Tomatoes . . . AS Catsup . . . AS Sw««t Pickle Chips . . . Kraft Wbipp.d Craim Cheese Spreads . . . Kraft American Cheese Singles , . . Frltos . . ."•*. S"» M 49« 2-35 c 2-59 c 2 - 41' 2^ 2 65° 2'-45 c ;^39« 3 ^0i. C| Pk9.. ¥ | ^59° M o? fl tt 1 towels ' \~» N»4 I I 9 CampbelTs--Limit 3 cans tomato can soup ..... MIX OR MATCH YOUR CHOICE BUSH'S ' BEST CANNED BEANS Navy Northern Pork & Beans r Blackeyed Peas Betsy Ross—Mix or Match hamburger or wiener BUNS 4 pk9s $ 1 • • • Giant 1 Ib. Pkg, Potato Chips &«/* ic^o^jA Cheese Pizza . . ,19 ^ 49 A 300 cans FROZEN FOODS: Stauff«r Pizza san«a<|t, «ht»ft, ptpperoni 59 C ,., lev* 30« Birds Eye Mixed Vegetables Klngsford Beef Patties Sburflno FRESH FRUITS AND VEGETABLES: Nippy Cabbage for Home-Made Slaw! Fresh green c Crisp/Crunchy/Red radishes . 8c Chop and Add to Salads green onions . . 2 Bunches 25c Most Popular Salad Item/Vine Ripened tomatoes 'Lucky Cat' tomatoes Marsh Seedles$/White or Pink grapefruit , . , 10- 79c " red cabbage ......................... . . . Ib. 12c Washington State/Red Delicious apples .... 3»>*79c Large/Sunkist lemons .... »<». 69c U.S. No. I /Louisiana/Porto Rican yams .... 3<> 59c U.S. No. I /Perfect for Home-Made Potato Salad/A Holiday Treat red potatoes . , 10"»69c Lb. 4 in Ctn. 39c PARTICIPATING STORES College Ave. AG Market 3184 College Ave., Alton 465-6109 Elm Street AQ Market Elm wifl Alby Sts., Alton Dial 462-6018 Floyd't AQ Market 8rd & penning. Wood River, I Wortou Donuti . 2 Ooldmin'i AO Markit 1884 Highland, Alton Bailey'i AO Markit '^ iTr* . . 6tb and Ferguson NlUhBUt AQ Market Wood Blver '" ~ - - — Rain'8 AQ Food Mart \ 822 E. Elm St., Alton Dial 46g.00«» Smltty's AQ Market 720 EdwardsvUle Rd» Wood River, 111. Open Sundays Mid HoliOaya Third St, AQ Market 120 Tntrd St., East Alton, OL 854-4511 Uptown AQ Markit H84 Humbert, Alton, U|. Dial 46JH8U 90; Sbamroob III, Dial 'Bart Alton, 7814 Wi ginir't AQ **m, Open Friday >t|| w.

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