Alton Evening Telegraph from Alton, Illinois on August 30, 1972 · Page 28
Get access to this page with a Free Trial
Click to view larger version
August 30, 1972

Alton Evening Telegraph from Alton, Illinois · Page 28

Publication:
Location:
Alton, Illinois
Issue Date:
Wednesday, August 30, 1972
Page:
Page 28
Cancel
Start Free Trial

Page 28 article text (OCR)

C-8 Alton Evening Telegraph Wednesday, Aug. 30,1972 Jelly sauces over ice cream For convenience and popular appeal, vanilla ice cream reigns as king of desserts. Probably the reason vanilla outranks all other ice cream is that it provides the perfect, flavor background for such a variety of sauces. Whether the ice cream is homemade or commercial, it can be enhanced quickly and easily with delectable sauces made from jams, jellies and preserves. The convenient, ready-to-use fniit spreads with their pure, fruit flavors and natural bright colors assure sauces that are easy, excellent and economical. Following are three memorable sauces that you will want to repeat often: an Apricot Orange Sauce enhanced with Grand Marnier and orange slivers; a Raspberry- Currant. Sauce flavored with kirsch and lemon slivers) and a Pineapple Nut Sauce embellished with lime juice, macadamia nuts and dark rum. Aprlcit Orange Sauce 1 jar (10 ounces) apricot jam or preserves Slivered rind of 1 navel orange 2 tablespoons orange juice 2 tablespoons Grand Marnier or other orange- flavored liqueur In a bowl, combine all ingredientF and stir until well blended. (To prepare orange slivers, remove rind with a v e g e 1 able peeler without removing any of the bitter white portion. With a sharp knife, cut rind into thin crosswise strips.) Serve with vanilla ice cream. Makes IVi cups. Raspberry Currant Sauce 1 jar (10 ounces) raspberry jam or preserves 1/2 cup currant jelly Slivered rind of % lemon Juice of i/j lemon 2 tablespoons kirscli Tn a bowl, combine all ingredients and stir until well blended. (To prepare lemon slivers, remove rind with a vegetable peeler without removing bitter white portion. With a sharp knife, cut rind into thin crosswise strips.) Serve with vanilla ice cream. Makes 1% cups, Pineapple Nut Sauce 1 jar (10 ounces) pineapple jam or preserves Grated rind of 1 lime .luice of 1 lime i£ cup macadamia nuts 2 tablespoons dark rum In a bowl, combine aii ingredients and stir until well blended. Serve with vanilla ice cream. Makes 1% cups. Marmalade flavors summer desserts Throughout the years, historians have chronicled the love of sweets shared by peasant and king, child and octagenarian, friend and foe. Today we still spread our toast or English muffins with one of King Henry VIIl's favorite sweeteners, marmalade. In the 16th century, however, the word applied to a conserve made from any type of fruit. While this is still true in many pails of Europe, in the English-speaking countries marmalade is associated solely with oranges. This custom is thought to have originated with Mrs. Janice Keiller of Dundee, the inventor of the modern day bitter orange marmalade ;n 1797. Sweet But Tantalizing If you have an affection for sweet desserts, and would occasionally like to serve something a little different and .sophisticated, try usin.; marmalade and a little imagination. Made by boiling together prepared orange hearts, cut orange peel and refined sugar, marmalade is a natural sweetener with a tart, tantalizing taste that enhances almosi any dessert. Its versatility as a ive'-p' ingredient is apparent from the variety oi recipes below. Especially good for concocting dessert masterpieces is marmalade made from Seville oranges, such as K e i 11 e r ' s Dundee Orange Marmalade. The extra tartness from the Seville oranges gives a distinct taste boa^t to a sweet dessert. Marmalade Crunch Cake ]),4 cups sifted flour 1J£ teaspoons baking powder 14 teaspoon salt i/jj cup granulated sugar 1-3 cup shortening 1 teaspoon vanilla legg % cup milk % cup Keiller's Dundee Rice and chic ken, a budget delight Orange Marmalade 1/2 cup flaked coconut J /2 cup chopped nuts 14 cup firmly-packed brown sugar 3 tablespoons melted butter Sift together flour, baking powder, salt; set aside. Combine in bowl granulated sugar, shortening, vanilla; blend well. Beat in egg. Gradually add flour mixture a 1 a t e r n a t e 1 y with milk, beating well after each addition. Spread into greased and floured !)" square pan. Spoon marmalade over top. Prepare COCONUT TOPPING: Combine in bowl coconut, nuts, brown sugar; mix well. Sprinkle over marmalade. Spoon melted butter over top. BAKE at: 350 degree F. TIME: 35 mins. Serve warm. Cut into about 2" squares. Makes 16 squares. Marmaringue Torte 1 pkg. (18U, ozs.) yellow cake mix % cup Dundee Orange Marmalade 3 egg whites 1 teaspoon cream of tartar 1 teaspoon vanilla % teaspoon salt 3 4 cup sugar • V 4 cup flaked coconut Prepare cake batter according to label directions. 1'our into greased and floured 15" x 10" x 1" pan. BAKE at: 350 degree F. TIME: 20 mins. Cool 10 mins. llemov? from pan. Cut crosswide into 3 sections. Spread orange marmalade over top of each strip, using 14 cup for each. Stack layers. Prepare MERINGUE — Combine and beat till stiff, but not dry, egg whites, vanilla, cream oi tartar, sah. Gradually beat in sugar, and continue beating nil stiif. glossy peaks form Fold in coconut. Frost top and sides ol Tone. Sprinkle f up with additional coconut, if dt sired. BAKE at: 350 degree F. TIME 1 : 15 mins. Serve warm. Makes 8 to 10 servings. By ALICE DENIIOFF The well-rounded recipe file should include a series of main dishes that lend themselves to quick and comparatively easy preparation, yet are different and delicious. Here arc three recipes that answer all these demands with a flair. The first: . Chicken and llice Skillet 6 chicken wings or other chicken parts 14 cup flour 1/2 teaspoon salt % teaspoon pepper 3 tablespoons butter or margarine 2-3 cup diced celery 1/2 cup chopped green onions 1/2 cup uncooked rice 1% cups chicken broth % teaspoon thyme l /4 cup toasted sliced almonds Coat chicken pieces with combined flour, salt, and pepper. Melt butter in heavy skillet. Brown chicken slowly, turning to brown evenly. Remove chicken from skillet) set. aside. Add celery, onions and rice to skillet and saute until rice is golden. Add broth and thyme; bring to a boil, stirring well, lleduce heat to simmer. Kelurn chicken to skillet. Cover and cook 20 to 25 minutes or until rice and chicken arc tender and liquid is absorbed. Serve topped with almoml- s. Serves 2 or 3. Speedy Bcrf (Or Ham) Stroganoff 1 cup uncooked rice 1 package (1% ounces) dry onion soup mix % teaspoon salt 2 cups water 2 cups cubed beef or ham 1 can (4 ounces) sliced mushrooms, drained 14 cup chopped pimiento 1 cup sour cream 2 tablespoons dry sherry 2 tablespoons catsup Combine rice, soup mix, salt and water. Bring to a boil, stir, reduce heat to simmer, cover and cook 15 minutes or until rice is tender and liquid absorbed. Stir in beef or ham, mushrooms and pimiento. Heat 5 minutes. Just before serving, add sour cream, sherry and catsup. Heat thoroughly but do not. boil. Serves 6. Shrimp and Rice medley 3 medium onions, chopped 1 clove garlic, minced i& pound ham, cut in strips 14 cup butter or argarine \% cups uncooked rice 2 cups (1 pound) canned tomatoes 3 cups chicken or beef broth Salt and pepper to taste % teaspoon paprika 2 pounds peeled, deveined shrimp Using a heavy saucepan, saute onions, garlic and ham in butter until onions sre tender but not brown. Add rice, tomatoes, broth and seasonings; bring to a boil. Stir once or twice, reduce heal to simmer, cover and cook 15 minutes or until rice is tender. Add shrimp and cook 5 minutes longer. Serves 6 to 8 with an excellent main course dish. Cooking cues Fill the cavities of drained canned peach halves with chutney and place in a shallow pun. Bake in a moderate oven until heated through — about 15 minutes. Serve with broiled lamb chops. GET UP TO 450 EXTRA TOP VALUE STAMPS Coupons A A <' arc worth 300 stumps on n purchiiM of $1!0 through $24.!KI. Coupons 1J & C arc worth 350 stamps on n purchnne of $25 through $29.91*. Coupons A, H & C arc worth 4,10 at .imps on n purchase of $30.00 or more. TOP VALUE: $-95 EXTRA TOP VALUE STAMPS on purchases totaling $5 to S9.99 This coupon may also be used in combination with other Triple Header Coupons with larger purchases. Coupon good through Saturday Night, Sept. 2, 1972. COUPON B S-96 EXTRA TOP VALUE STAMPS on purchases totaling $10 to $14.99 This coupon may also be used in combination with other Triple Header Coupons with larger purchases. Coupon good through Saturday Night, Sept. 2, 1972.' S-97 EXTRA TOP VALUE STAMPS on purchases totaling $15 to $19.99 This coupon may also be used in combination with other Triple Header Coupons with larger purchases. Coupon good through Saturday Night, Sept. 2, 1972: worth more W] \m CASH Save Today Save for tomorrow i w $2 Zfa YAW f If KPSH Pepsi Cola « •W*****l /J*lt****J wi » w rt«»i With Coupon In This Ad ^*4^^^^^ Get gifts for Top Value Stamps Your choice of 8 coolers from 2/s to 13& books. Ill Plus Deposit TOP VALUE STAMPS Get more out of life withTopValue Stamps Get more out of your dollar at:

Get full access with a Free Trial

Start Free Trial

What members have found on this page