Alton Evening Telegraph from Alton, Illinois on August 30, 1972 · Page 12
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August 30, 1972

Alton Evening Telegraph from Alton, Illinois · Page 12

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Alton, Illinois
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Wednesday, August 30, 1972
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Page 12
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A42 Alton Evening Telegraph Wednesday, August 30,1072 Tasty kabobsfor low-cal barbecue By ALICE DENHOFF Who can resist the pungent drifts of flavor-filled smoke which rise from the family barbecue on a lazy, hazy summer Sunday afternoon? For those on low-cholesterol, low-fat diets, however, the traditional spareribs and fat- marbled steaks present a problem, because, unless specially prepared, they are forbidden fare. The best method of handling this circumstance, so that the dieters aren't deprived of one of summer's most delightful joys — the barbecue — is to select with care the very leanest cuts, trim them scrupulously of visible fat, and in the barbecue sauces, use imported olive oil, which is free of additive cholesterol, and is low in saturated fat. Some of the most popular barbecue dishes are the shish kabobs, so that olive oil from Mediterranean lands gives the authentic touch Boneless lamb, cut from the leg and thoroughly trimmed as it is cubed for the skewers starts a trio of recipes geared to those on low-fat, low cholesterol regimens. First: LOW CHOLESTEROL BARBECUED SHISH KABOBS 2 pounds well-trimmed lean boneless lamb, cut into 1-inch cubes Salt and pepper '.! cup olive oil 'v teaspoon crumbled oregano 1 clove garlic, chopped Juice of 2 lemons 3 green peppers, seeded and cut into 1-inch wide strips 12 whole mushrooms 1 can (1 pound) whole boiled onions, drained 3 tomatoes, cut into wedges Place lamb in a bowl. Sprinkle with salt and pepper. Mix olive oil, oregano, garlic and lemon juice. Pour on meat. Let marinate for 1 hour. Drain meat and reserve marinade. Spear meat and vegetables onto 6 heatproof skewers. To barbecue, place filled skewers over gray coal, 6 inches from heat and broil 5 minutes on each side, brushing with marinade several times during cooking. Serve on rice. VKAL CHOI'S, MEDITERRANEAN SAUCE 6 loin veal chops, fat trinunt/d, !'.) inches thick Salt and pepper 2 tablespoons olive oil 2 large onions, chopped 1 garlic clove, chopped 1 cup catsup Juice of 1 lemon 1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted 1 teaspoon salt 1 tablespoon Worcestershire sauce 'v teaspoon pepper '; cup sliced pitted black olives Sprinkle chops with salt and pepper; place in single layer in a well-greased shallow baking pan. Heat olive oil and saute onions and garlic until tender. Stir in remaining ingredients and simmer 5 minutes. Cool and pour over chops. Bake, uncovered in 350 degree F. oven 1 hour or until chops are lender. Serve chops with pan juices spooned over them. Chicken is one ot the most popular meats, whether prepared indoors or out under the sky. Here is a remarkably fine sauce guaranteed to enhance barbecued chicken and turn it into a chef's triumph Rocky Flats, a nuclear weapons production plant near Dtn- ver, was completed in 1953 at of $44 million. CHICKEN BARBECUE SAUCE 1 cup olive oil ^ cup dry Vermouth '2 cup dry white wine 2 medium onions, chopped 1 tablespoon A-l sauce 1 tablespoon dry mustard '.4 teaspoon rosemary : 4 teaspoon thyme V4 teaspoon marjoram 1 tablespoon salt 1 teaspoon pepper Juice of 1 lemon Sauce should be mixed and used for marinade ahead, preferably overnight to blend and bring out the flavor. The remaining sauce may be saved, stored in the refrigerator and used for future barbecues. Better have some copies of the recipe at hand, because there are pretty sure to be requests for same, unless you would rather keep the mystery sauce a mystery! Spaghetti with olives cheese When you want a rangetop main-course dish, consider serving spaghetti with sliced ripe olives and grated Parmesan cheese. Adding ripe olives to the pasta is a fairly new idea and gives delightful results. Preface the spaghetti dish with a soup (hot or cold) and accompany the pasta with a mixed salad. For the salad use several kinds of greens—romaine, escarole and chicory are a good combination—and add cucumber and tomatoes. If the cucumber is large and seedy, peel it and slice in half lengthwise and with a teaspoon scoop out the seeds; now thinly slice the remaining cucumber and it will be ready to add to the salad. SPAGHETTI WITH RIPE OLIVES AND CHEESE 1 package (8 ounces) thin spaghetti '4 cup butter 'c cup grated Parmesan cheese '-j cup drained canned sliced ripe olives 2 tablespoons minced parsley Cook the spaghetti according to package directions; drain in a colander; return to clean cooking pot. Add butter; toss until butter melts; add cheese, olives and parsley and toss again. Serve at once. Makes 3 to 4 servings. Note: If you like garlic flavor, crush a clove of garlic and add it with the butter. VENTURE INN RESTAURANT FAMILY NITE AIL YOU CAN EAT FRIED CHICKEN DINNER tfirj. BinstM. Itlltlit* CHtLDKM 12 MB UWU. HALFMttCf i»n«titvt»ti r.M. M,i»ftl train-fell Steer Beef ... Suoerb Flavor! ... that's exactly what you get every time you buy a beef roast or steak at Venture! Personally selected U.S.D.A. Choice beef - fully mature and "Custom Aged" guarantees that it's the finest for flavor and superb tenderness! U.S. CHOICE — BLADE CUT Roasts Steaks FRESH —TOP QUALITY Ground Beef 6Lb. Pole Lb. 69 C HICKORY SMOKED — SLICED Miss Iowa Bacon Lb. Pkg. 79 C HUNTER —QUIKCARV Boneless Hams "* u Halves-lb. $1.18 Sliced-Lb. $1.28 Com Yellow Corn Sandwich Buns Apple sauce VENTURE BAKEH\ Cookie But One Owen For 43c 2nd Owen (or U.S. CHOICE — EXTRA FANCY Arm Roast EAN'N TENDER Beef For Stew u.99° WHOLE HOG — All FLAVOR Rice's Pork Sausage ™98° JSCAR MAYER — AU MEAT OR All Beef Wieners ft 99° HUNTER'S —A.C.—PIECE Braunschweiger u 63° ALL MEAT—PIECE Hunter's Bologna u69 c SEA PAK— PEELED — DEVEINEO Cooked Shrimp.... ^99° SKINLESS—IB. PKG.83C Mayrose Wieners %63° SHOW BOAT Pork And Beans.... 3 M £r 39 U.S. NO. 1 — "A" SIZE Red Potatoes. .*??." 10u. 78 C CUT GREEN BEANS OR WHOLE GOLDEN WW I WfflBBn B»KMI^9 Wtt YVriWbE WWbVEra ^» StokelyCorn 5'<$,:;• $ 1 STAFF — TWIN PAK Potato Chips 39 C SAVE 29* WITH COUPON Charcoal Briquets .. 20 £ 89° HAMBURGER OR SAUSAGE Jeno's Pizzas "*£59 C SIP N GO —FLAVORED Fruit Drinks... /f r; 6 M 59 C U.S.D.A. CHOICE CENTER CUTS GOLDEN WEST — "THE VERY BEST" Split Broilers 39 C U.S. CHOICE — EXTRA LEAN "BONELESS" Chuck Roast Lb . MAYROSE — 5 VARIETIES Wafer Sliced Meats K 39° SEITZ — VAC PAK — ALL MEAT Sliced Bologna ft. LOW FAT Pevely Skim Milk s 37° MELLOW - SWEET "BUTTER SMOOTH" Bananas Prices Good Thru Sat. Sept 2, 1972 SAVE 18c C & H SUGAR Limit One Coupon Per Family Coupon Expires Sat. Sept. 2,1972 Limit One Coupon Par Family Coupon Expires Sot. Sept, 2,1972 SAVE16C WESSON OIL Limit One Coupon Per Family Coupon Expire* Sal. Sept. 2. 1972 Limit One Coupon Per Family Coupon Expiret Sat. Sept. ?, 1972 CHEER DETERGENT 68 C limit On*Coupon Per Family Coupon Expire* Sat. Sepr. 2, 1972 CHARCOAL BRIQUETS Limil One Coupon Per Fomi Coupon Expires Sat Sept. 2. 1972 SAVE 20c PRAIRIE FARMS BUTTER Limit Ona Coupon Per Family Coupon £*p»ei Saf. Sepf. 2 1972 SI Louis, Mo. S. Kingshigiway & Christy Blvd. Overland, Mo. Page & luerbelt Kirkwood,Mo. S.lindfcBfgU Big Bend Fairview Heights, III. U.S. 50 ft III. 159 Altai, III. SOOBaltliMiiwy. 2855 Dunn Road & W. Florissant

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