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,AItaitJ|viBilig Telegraph .Wednesday, Sept. 6, 1972 desserts starring vanilla By JOAN O'SULLIVAN The French prepare some of the frilliest and most delectable desserts in the world. They are wildly enthusiastic about the vanilla bean, so it's one of the things they use to make their cakes and desserts so fabulously great Sometimes its delicate flavorng is used "straight", sometimes it is combined with other flavoring ingredients. Even a strong-willed dieter will break training for this tempting French treat. As luscious as it is ,this cake s cinchy to make, even the first time around. It's baked in a springform mold. When cool, top it off with chiffon- textured Vanilla Cream, refrigerate, top with tinted shredded coconut and serve: FRENCH VANILLA CREAM CAKE 3 eggs 1 cup sugar 3 tablespoons cold water 1% teaspoons pure vanilla extract 1 cup sifted flour 1 teaspoon baking powder % teaspoon salt Vanilla Cream Tinted shredded coconut for garnish Beat eggs until light and lemon colored, about 5 minutes, with an electgric beater. Gradually beat in sugar; beat until the mixture is thick and pale. Blend in water and vanilla extract Sift" flour with baking powder and salt 3 times. Stir into the mixture. Pour batter into a 9-inch spring form pan. Bake in a pre-heated moderate oven (350 degrees F.) for 40 jminutes or until a cake tester "inserted in center comes out clean. Cool cake in pan. Top with Vanilla Cream (the recipe follows). Refrigerate until set and ready to serve. To serve, remove sides of pan, place on a large serving plate and sprinkle with tinted shredded coconut. Serves 10. VANILLA CREAM 2 envelopes unflavored gelatin % cup cold water 2 cups milk, scalded % cup sugar 4 egg yolks, beaten Vfa teaspoons pure vanilla extract 1 cup heavy cream whipped 1-3 cup shredded coconut Soften gelatin in cold water. Add hot milk and mix well. Stir in sugar. Heat, but do not boil; pour over beaten egg yolks, stirring constantly. Blend in vanilla extract and set aside to ocol. Chill until mixture begins to thicken. Foli in whipped cream and shredded coconut and pour over cake. Cupcakes keep beautifully in tie freezer, so these can be made ahead. Serve them at home or tote them along to a picnic. Placed in the center of your picnic basket, they will keep other foods chilled as they begin to thaw, VANILLA-PEANUT BUTTER CUPCAKES 2 cups sifted all-purpose flour 1 tablespoons baking powder % teaspoon salt % cup shortening % cup peanut butter t teaspoons pure vanilla extract 1 l4 cups Ugnt brown sugar, irmly packed 2 eggs 1 cup roilK SW togetter flour, baking tad salt; set aside. together shortening i peanut butter and vanilla Gradually mix in sugar. Beat Jn eggs, one at a time. Add flour mixture ti$*rna$«ly with milk, and ending with cupcake pan* with Spoon sm- Bake in a »0.ter*tfi oveo (375 f Jw* n miiwtes » Okt\ tester weened in center romes out clean. Remove from oven and cool. Frost as desired with Vanilla or Chocolate frosting. Makes 24 cupcakes. Everyone loves cookies, and soft cookies are the best of all. The cookie jar will empty quickly when it's filled with: SOFT RAISIN COOKIES 2i£ cups sifted all-purpose flour l l / 4 teaspoons ground allspice % teaspoon baking soda ^ teaspoon salt ^ cup butter or margarine, softened 1% cups light brown sugar, firmly packed 1 egg 1-3 cup sour milk or buttermilk 2 teaspoons pure vanilla extract % cup seedless raisins Sift together flour, allspice, soda and salt. Cream butter with 1 cup of the sugar until fluffy. Beat in egg. Blend in remaining brown sugar, milk and vanilla extract. Gradually stir in flour mixture and seedless raisins. Drop from a heaping teaspoon onto greased cookie sheets. Bake in preheated moderate oven (375 degrees F.) 15 minutes or until lightly browned. Makes 3 dozen cookies. Barbecue sauces of jam & jelly A jar of jam or jelly makes it easy for otudoor chefs to give new interest and flavor to barbecued meats with minimum effort. Just spoon the jam or jelly of your choice into a small heavy saucepan. Place it at the edge of the grill — away from the intense coals — and stir occasionally until the fruit spread melts. When the meats are about half done, brush them occasionally with the melted jam or jelly for a beautiful glaze with delicious pure fruit flavor. Recipes really are not necessary, but for those who prefer to follow exact listings of ingredients, here are some sauce suggestions for chicken, hamburgers and spareribs. APRICOT ONION SAUCE FOR CHICKEN 1 jar (10 ounces) apricot preserves % cup bottled Italian- style salad dressing 1 envelope packaged onion soup mix Combine all ingredients in a small heavy saucepan; stir until mixed. Place at edge of grill away from intense coals. Stir occasionally or until preserves melt. Grill chicken quarters 8 inches above gray coals for 15 rninu'p^ on each side. Brush occasionally with sauce and grill another 10 minutes on each side, turning at least once. Makes 1^ cups sauce or enough for 6 chicken quarters. GRAPE HORSERADISH SAUCE FOR HAMBURGERS 1 jar (10 ounces) whole grape preserves % cup chili sauce % cup prepared horseradish sauce 2 teaspoons prepared brown mustard Combine all ingredients in a small heavy saucepan; stir until mixed. Place at edge of grill away from intense coals. Stir occasionally or until preserves melt. Grill hamburgers 8 im-hes above gray coals 2 to 3 minutes on each side. Brush with sauce and continue to cook until done, turning at least once. Makes 1% cups sauce or enough for li hamburgers. Baked tomatoes are flavored with shrimp Mr. Bee's From now until the end of October is tomato time . . . a delightful time to let your imagination run wild. Fresh tomatoes add zest to any meal. Slice a tomato on lettuce leaves and you have an instant salad. Or, add chopped tomato and green pepper to scrambled eggs and you have a whole new taste delight. Or. for a really outstanding main dish, featuring tomatoes, try this elegant main dish. BAKED TOMATOES WITH SHRIMP 14 pound crisp saltine crackers, crumbled coarsely 14 cup butter or margarine !'£ pounds shrimp, cobked and deveined 4 fresh tomatoes, peeled arid quartered y 2 teaspoon salt % tdiaspoon eppper 1 tejispoon sweet basil 2 tablespoons grated onion 14 cup butter or margarine Preheat oven to 400 degrees. In a well-buttered 1'^ quart flat baking dish, evenly sprinkle half of the cracker crumbs and dot thorn with '4 cup butter. Evonlv arrange shrimp on top of the buttered crackers, (hen arrange quartered tomatoes on top of the shrimp. In a medium saucepan place remaining cracker crumbs and the salt, pepper, sweet basil, grated onion, and '/, cup butter. Heat and stir until butter is melted. Spoon cracker mixture over tomatoes evenly. Cover casserole with foil and bake at 400 degrees for 30 minutes. Remove foil and bake uncovered 15 minutes longer. Serves 8. WE RESERVE THE RIGHT TO LIMIT Prices Good Thru Tties. Sept. 12,1972 THIS WEEK'S Foodliner 560 East Airline Drive Rosewood Heights Open 8:00 n.m. to 9:30 p.m. MONDAY thru SATURDAY We Welcome Food Stamps MR. BEE'S SO-LOW PRICES REGULAR OR LIVER PURINA DOG CHOW ... TIDE 25 LI). Bag Giant 81 CHOCOLATE SYRUP. 21 HERSHEY KRAFT AMERICAN ^l\»—*l I r-\l»IUI\IV»/-M1 SLICED CHEESE. , 74 BLEACH. ..53° I ** tab V-'f -* Wb^^r I ^ CLOROX BLEACH .. 56° C & H POWDERED OR BROWN SUGAR ..,21 C SHORTENING. .. m , FULL GALLON FRUIT DRINKS.....30° U JUICE.. ..,.34' STAR-KIST TUNA . KRAFT DINNERS... 19° PORK CHOPS IGA TableRite U.S.D.A. Choice CHUCK Chuck Roast !?•"• • ;-;• «§«•• ..."« Family Pock 6 Lbs. or more GROUND BEEF „ 69° «»,« BRAUNSCHWEIGER . . . By the Piece U.S.D.A. Choice CLUB STEAK . ....,'1.19 U.S.D.A. Tor* mm: ,'1.09 SLICED BACON s | Blade Cut Lb. U.S. Government Inspected FRYER PARTS FAMILY PACK Legs & Thighs ib. 59 Breast ib. 69 63° win " • Nutritional snacks for school kids By ALICE T)F,NHOFF More than one pre-schooler has mystified his mother with his eating habits. "How does he do it?" she'll wonder. If Mom adds to mealtime consumption all the tidbits he puts away between meals, she'll have a true but still mystifying, picture. The thing to do is to make sure the nibbles are nutritious, like these: CRUNCHY • CHOCOLATE BANANAS 1 (8 ounces) milk chocolate bar Vfa cups crushed cninchy, sweet peanut butter % cup finely chopped salted peanuts 12 wooden ice cream sticks 6 ripe bananas Melt chocolate over hot (not boiling) water. Combine peanut butter cereal and chopped peanuts in large shallow baking pan. Cut a banana in half ^ horizontally and Insert an ice 'cream stick in each half. Coat each banana half with melted chocolte, then roll dn crunch mixture. Place on a thin layer of crunch mixture in one end of the shallow pan. Repeat until all 12 banana halves are coated. Place in freezer. Can be served as soon as chocolate has hardened, or wait until bananas are frozen also. Bananas can be wrapped in plastic wrap and stored in freezer for a short period of time. Extra cereal mixture may be stored, covered, in refrigerator for use as crunchy topping for desserts. HAPPINESS JELLY ROLL 14 teaspoon salt 3 eggs % cup sugar Mix or Match LIBBY'S VEGETABLES. . 5 99 • ^ f ' '' ' • * • ^^^^^^ ^^^^^^^ I\ratT • . . yy /f*f+.,nm<***+ O d»C —J '- •__._ I • • —• :—^ MIRACLE WHIP w/coupon & $5 or more purchase IGA TABLERITE CENTER RIB PORK CHOPS u.69* Mix or Match — Asst. Flavors WAGNER DRINK 2 340*. Btls. Libby-Halves or Sliced Yellow CLING PEACHES ir 89* Numaid Mr. Bee's Coupon Kraft 32Oi.Jor MIRACLE WHIP 39° limn one coupon p«r lomily with 15 or mor« additional purcho». Exclude! itemt prohibited by low. Coupon void oftei Tue»doy Sepl«mb«r I}, 1972, MARGARINE 3 80z. 'Mugs MISSOURI IGA TABLERITE CENTER LOIN PORK CHOPS tb.79* BORDEN'S KAS REGULAR OR RIPPLE Potato REG. 39c SUNSHINE BUCKET-C-CmCKEN ,29* Milk 7Q* IfII111 • B • Gallon i ij t i lwin < Pack YOUR CHOICE ! PACK CHICKEN NOODLE SoupM Gold Medal FLOUR Assorted Flavors — Layer ^^B .^B^^fev ^^M .^A^k. ^^_ _••. ^_ * . W/coupon GA CAKE MIX I • 5-Lb. Bag Mix or Match Wish Bone Italian 190z.Pkg. 4 SALAD DRESSING. 3*.99° Tasters Choice INSTANT COFFEE With Coupon 40z. Jar 89° IGA LOW FAT MILK F Gallon . ........ .» __ JONATHAN APPLES ,,, "KINGO WEST" JUMBO HONEYDEWS 79< CALIFORNIA BARTLETTPEARS.... ..3,, 89 e 89 e - — -- — .__ . . - ...... w •• « WMPIW W •• W^^ V V W W W W ^^^ jf — SKT" <H)"T— , js fj LARGE PEACHES ____ . . 2 LOUISIANA I I GOLDEN YAMS 3.49' Colitornia Flame • • • • • Michigan Mr. Bee's Underwood Ham 4 '/> Oz. or U.S. NO. 1 ALL PURPOSE RED POTATOES 20 Lb. Bag 1 09 E One quart Meadow Gold Orange Drink with the purchase of one gallon IGA 2% Milk. _____ ICE CREAM iGdl. BREAKFAST DRINK BIRDSEYE AWAKE 3 OO* 9 ox. cons ww CHICKEN SPREAD. ..2, .79° f io - Coopon v Mrs. Butterworth's 24 Oz. Btl. ^^ >. . OlKUr . . . 59 P I tr.Bee'a V •J^P Counon' I Mr. Bee's Heinz Coupon 32 Oz. KEG-O-KETCHUP 57° ^ Store Bee Hive Bakery DROWNIES DAIRY IGA IMITATION 2-LB. PKG. 1 teaspoon vanilla % cup pancake mix 1 (10 ounces) jar grape jelly Heat oven to 400 degrees F. Grease bottom and sides of 15 x 1'0-inch jelly roll pan. Line with waxed paper; grease again and flour. Add salt to eggs; beat until thick and lemon colored. Add sugar to eggs a little at a time, beating well after each addition. Stir in vanilla and Alton Evening Telegraph Weunesuuy, fcey-t. 6, li»2 C-3S pancake mix. Spread evenly in prepared pan. Bake at 400 degrees F. 8 to 10 minutes. While cake is baking, sprinkle a towel well with confectioners' sugar. Immediately on taking cake from oven, loosen edges and turn out on towel. Peel off waxed paper; roll cake in towel. Let stand about 10 minutes, then unroll. Spread with grape jelly, then roll up cake again. Makes 8 servings. BANQUET DINNER additional p urchas Last Week's Winner—Mrs. Carl Jones 1048 Linden, East Alton '1,100 $ 300 II I Frozen Foods GLACIER CLUB MR. BEE'S SO-LOW PRICES R HALVES • • • • 2'/ 2 Size Cms WttSAUCE.... J7° «IAL "K" .. ,,.,.53° Ml CAM ...., 8.»T» LIPTON'S INSTANT TEA... >1 W NESTLE'S ASSORTED FLAVORS 2U.Can • • • • . lib.Box 4T HEINZ STRAINED BABY FOOD... 3, KOTEX ....... 47° GALA JUMBO TOWELS .35° VIVA JUMBO TOWELS ,,38° BROOK'S CATSUP. WELCH GRAPE JELLY 8G° 100 COUNT PAPER PLATES ... 56* KRAFT YELVEETA PURINA LIVER DOG CHOW. .25 KRAFT DELUXE MAC & CHEESE... 51° Mr. R»»V « I It I W r I CHEESE LOAI IGA TABLERITE BUTTERMILK OR OLD STYLE BISCUITS.. .3.2? 4Oz.Jor Taster's Choice INSTANT COFFEE...... 89° limit on« coupon p«r family. Exclude item, prohibil.d by low. Coupon void oft.f JutsaoY, S«pt«mb«r 12. 1972. 59° ^-----* I 8 OZ. TUBES IGA TABLERITE ROLLS... 3 Mr. Be«'« llOz.. Chicken, Meat Loaf, Salisbury or Turkey BANQUET DINNER... . 4,. *1 Limn on w coupon per family t*ith $7.50 or mo(« additional purchase. E«dud«» tt«rn> prohibited bf law Coupon void after Tueiday, September 12, 1972. I IZOz. Box TOTAL CEREAL 53° limit an* coupon p«r family. ExcludeJ Meitt* piohibHed by law. Coupon void alter Ttwiday. Seplember 12. 1972 Mr. Bee'* Belly Crocker Ready to Coupon H . Belly rocker Ready to Aworted Flavors SPREAD FROSTING ... 2.. 89° limit on* coupon per lomily. txcludei Menu prohibited by low Coupon void alter • • Tuetdoy. September 12. 1972. I I Coupon Ajox 32 Oz. Btl. DISH LIQUID ....... .49° *"" ptoh ' t "" d b " lotv Cou " on vo ' d -" Use mushrooms in European recipes By JOAN O'SULLIVAN Mushrooms go with everything except dessert. You can serve them stuffed as appetizers or try them chopped or sliced to enhance sauces and gravies. Add cooked mushrooms to peas, green beans, stewed tomatoes, baked potatoes or rice. Use sliced raw mushrooms to add a distinctive touch to a tossed salad. When purchasing fresh mushroom, remember that size is no indication of either maturity or quality. Large mushrooms are no more tender than small ones but, because they look more deluxe, generally command a somewhat higher price. Much of the fame of French cuisine depends on a generous use of mushrooms, as in this recipe for: BAKED LETTUCE A LA PARISIENNE 1 Pound fresh mushrooms or 2 cans (6 to 8 ounces each) sliced mushrooms 6 tablespoons butter of margarine, divided 1 cup sliced onion % teaspoon salt 1-16 teaspoon ground 'black pepper 1 Head western iceberg lettuce 2 packages (10 ounces each) frozen green peas, partially thawed 2 tablespoons flour 1 can (\fi% ounces) chicken broth % teaspoon basil leaves, crumbled Rinse, pat dry and slice fresh mushrooms (makes about 5 cups) or drain canned mushrooms reserving liquid. In a large skillet; melt 4 tablespoons of the butter. Add mushrooms and onion; saute 5 minutes. Sprinkle with salt and black pepper; set aside. Cut lettuce into wedges; set aside. Scatter peas in a shallow (2-quart) casserole. Spoon half of the sauteed mushrooms over peas. Top with lettuce wedges. In a small saucepan, melt remaining 2 tablespoons butter. Add flour and brown slightly. Stir in broth and basil leaves. Cook until thickened. Stir in remainng mushrooms; spoon over lettuce. Cover casserole wth foil. Bake in a preheated moderate oven (350 degree F.) 45 minutes. Serve as an appetizer or with the main dish. Serves 4 to 8. Lettuce, mushrooms, bacon and red onion rings combine flavorfully for: GERMAN STYLE LETTUCE SALAD j nead western iceberg lettuce % pound fresh mushrooms or 3 cans (3 to 4 ounces each) sliced mushrooms 6 strips bacon 3 tablespoons cider vinegar 1 tablespoon sugar 1 .small red onion, sliced into rings 1.4 teaspoon salt J/H K-aspoon ground black pepper Hinse. pat dry and tear lettuce into bite-sized pieces. Place in salad bowl; chill. Rinse, pat dry and slice fresh mushrooms (makes about 3% cup) or drain canned mushrooms; set aside. In a large skillet, fry bacon until crisp. Remove bacon; drain on paper towels. Saute mushrooms in bacon drippings for 5 minutes. Remove from skillet; set aside. Cool bacon drippings slightly. Stir in vinegar and sugar; beat. Scatter sauteed mushrooms, onion rings, salt and black pepper over lettuce. Pour hot bacon dripping mixture over salad; toss lightly. Crumble bacon over top. Serves 6. Mushrooms and chopped eggs go into a richly satisfying sauce for: SALMON MUSHROOM CROQUETTES 14 pound fresh mushrooms 2 tablespoons butter or margarine 2 tablespoons minced onion 5 tablespoons flour % teaspoon salt i/4 teaspoon ground black pepper 1 cup milk 2 tablespoons chopped parsley 1 can (1 pound) salmon l 1 ^ cups fine dry breadcrumbs 2 eggs, beaten Mushroom Egg Sauce Lemon wedges Rinse, pat dry and finely chop mushrooms. In medium saucepan, heat butter. Add onion; saute 2 minutes. Add mushrooms; saute 2 minutes longer. Stir in flour, salt and pepper; cook, stirring, 2 minutes. Gradually stir in milk; heat to boiling point, stirring constantly; reduce heat and simmer 2 minutes longer, stirring constantly. Blend in parsley. Thoroughly drain salmon; remove skin and bones. Stir into sauce; refrigerate until cold. Heat fat in deep fryer to 375 degrees F. Using 1-3 cup measure, scoop out salmon mixture. With floured hands, shape into 8 pyramids. Roll in breadcrumbs. Dip into beaten egg; reroll in breadcrumbs. Fry in deep fat 4 to 5 minutes or until croquettes are golden. Drain on paper towels. Keep warm in preheated very slow over (250 degrees F.). Serve with Mushroom Egg Sauce (the recipe follows) and lemon wedges. Serves 8. MUSHROOM EGG SAUCE J /4 pound fresh mushrooms !/•> teaspoon dry mustard l f> teaspoon warm water 3 tablespoons butter or margarine 14 cup minced onion 3 tablespoons flour \y> cups milk % teaspoon salt J /6 teaspoon ground black pepper >/•> teaspoon lemon juice 2 hard-looked eggs, chopped 2 tablespoons chopped parsley Rinse, pat dry and thinly slice mushrooms. Blend mustard and water; let stand 10 minutes for flavor to develop. Meanwhile, in medium saucepan heat butter. Add onion; saute 2 minutes. Add mushrooms; saute 2 minutes longer. Add flour; cook, stirring constantly, 2 minutes. Gradually stir in milk, salt, black pepper, and lemon juice; heat to boiling. Cook, stirring 2 minutes until thickened. Stir in eggs and parsley. Reheat. Serve over Mushroom Croquettef. Makes 2 cups. Cooking cues You can use a cake breaker for slicing "hard-as-a-brick" ice cream. To fancy up creamed ham, serve it in pattie shells.