Alton Evening Telegraph from Alton, Illinois on September 6, 1972 · Page 22
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Alton Evening Telegraph from Alton, Illinois · Page 22

Alton, Illinois
Issue Date:
Wednesday, September 6, 1972
Page 22
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Tropical sherbert yummy By CECILY BROWN8TONE Allocated Press Food Editor A friend of ours, back frorrt a visit to Mexico, brought us a delightful privately printed cookbook: "Villa Montana Cuisine" by Ray Cote with the collaboration of Melva San- nebeck, Villa Montana is in' Morella's suburban Santa Maria Hills and Kate Simon in her book, "Mexican Places and Pleasures," says it is one of the most comfortable and com* forting inns in Mexico. And James Norman in his guide book, "Irt Mexico," writes that Raymond Cote, the artist and gourmet owner of Villa Montana, does magnificent things with food. Cote himself says he serves just plairi old-fashioned cooking, a lot of it based on recipes given him by his guests. One of the most attractive recipes in "Villa Montana Cuisine" is for a Tropical Sherbet When we served it to guests they found it wonderfully refreshing and a rreat combination of flavors. Cote says that in the sherbet recipe "fruits can be varied to suit your taste, so long as you keep the same proportions of corn syrup, which prevents sherbet from crystalizing." Here is our adaptation of this delectable frozen dessert. TROPICAL SHERBET % cup sugar l-3rd cup light corn syrup l-3rd cup lime or lemon juice 1 can (8V4 ounces) crushed pineapple, undrained . Vt cup pureed banana, about 1 ripe banana 2 cups milk' In a medium mixing bowl stir together the sugar, corn syrup, lime juice, undrained pineapple, banana and milk until sugar is dissolved. Pour into a loaf pan (9 by 5 by 3 inches). Freeze until partially frozen. Remove from freezer and turn into mixing bowl. Beat, with a hand-operatd or electric rotary beater until light and creamy. Return to loaf pan. Cover tightly with wax paper or transparent plastic wrap. Freeze until firm. Remove from freezer about 15 minutes before serving. Makes about 1V» quarts. Note: If sherbet isn't served for a day or so after it has frozen until entirely firm, turn into 1 or 2 freezer containers, cover tightly and store in freezer. Spareribs grilled in or outside By CECILY BROWNSTONE . Associated Press Food Editor I love to test recipes for fresh pork spareribs because I always enjoy eating them so much! If you feel the same way, I have no hesitation in recommending the following recipe. The sauce is on the subtle side and does not overwhelm the good taste of the meat.. GRILLED SPARERIBS 4 pounds fresh pork spareribs, cut into 1-rib pieces 1 tablespoon salt Mi teaspoon peppercorns 1 tablespoon butter Vs cup minced onion 1 cup (12-ounce jar) apple jelly 2 tablespoons red wine vine* gar 1 tablespoon grated lemon rind • ',4 cup lemon juice 1 teaspoon ground jjinger. Place ribs in a large sauce- pot; Add enough water to cover ribs. Add salt and peppercorns. Bring water to a boll; reduce heat, cover and simmer for 30 minutes. Drain ribs; place them, meaty side down, In a shallow dish. In a small saucepan melt butter; add onion and cook gently until wilted. Add apple jelly, vinegar, lemon rind, lemon juice and ginger. Cook over low heat, stirring, Until jelly melt*. Pour over ribs, cover andi refrigerate (or several houri or_gy.ernight. To finish cooking ribs, remove them from marinade and broil over very low glowing charcoal; turn often and baste with marinade until well* browned—4 to 10 minutes. Or broil in similar fashion in the kitchen range. Makes 4 servings as a main dish or 8 to 10 servings as an appetizer. Alton Evening Telegraph Wednesday, Sept S, 1973 Plus Top Value Stamps! Prices Good thru Saturday Night/ September 9, 1972 Hunter Top-O-Mornlng SLICED BACON.. l-Lb. Pkg. Mayroie Brown 'n Serve Sausage . . Kroger Sliced Luncheon Meats Cooked Salami, Spiced Pickle or Pimento 'Hunter or Kroger . Skinless Wieners l*ltl — All Varlotloi Sliced Bologna Skinned Whiting . . 12-01. Pk9. 2-Lb. Pkg. "89« 89< luncheon loaf Pkg. 1-lb. Pkg. lb. $1.54 Krey Old Southern Hot or Mild Lib. <4ftQ Pork Sausage '"• . I Hunter A At Polish Sausage .. lb ; 99 Cooked Salami. "* *1 29 Mwords 9'/ 4 .lb. &<f 30 Home Plate Treats ""• " (Containt 33 Hot Dogt) *»a »ok Lib. AA- Perth Fillets * . "' 89* UJ. Oov't,. Oradod Choice Fraih Bano-ln U.S. Oev't. Graded Chain fre«h, Boneleu U. S. Gov't Graded Choice Fresh Boneless 99* lb lb. Pork Sausage "' 3-lb. PVg. $1 Oica'r Mayer Froth Link Sausage Purchaw of 1</,.lb. Pkg BUNBUSTERS on. limit one Ixplres Saturday Bluebird 14-16 Lb. Avg Whole or Portion Semi-Boneless HAM • • • • Wafer Sliced Ham U.S. Gov't. Grodod Choice Froth, Bonoleu Sirloin Tip Roast . lean. Fresh Ground Round . . lb (Any Site Package) » 7ja* •^•^••M-^UP* •"•"Sftfiw Quantity Right* Reserved — None Sold To Dealer* Lb. Meat Item* Sole] As Advertised ||TVALUABLE KROGER COUPON j| Hunter Book Pak § Sliced Bacon = Silver Platter Fresh QUARTER PORK LOIN Sliced Into PORK CHOPS 1 .' € HlK n> l t!" •"• «•«*•"• l»P«re» Saturday Night, Sop- 9, 197J. Sub|.ct to Applicable State and local Seles Tex. lb. Sliced •V|| | Beef Liver..* /JT Sliced £|| Pork Liver ..^59^ Sliced Boloyno style) ^ 2-Lbs. or More U.S. Gov't Inspected Fresh Leg Quarter Fryers . . <* King-Size Honeydews Each louUloira Froth AEr Wottern A &Hf Sweet Potatoes . . Lb Or Yellow Onions.. 3 Uk 09* MJihkjen f EA» California Tender Yellow Corn . . 0 Iar( 39* Celery Hearts . . "" •ell Peppert and A QAr DelUlowi A "VAf Cucumbers . . 4 '" 05 Caramel Apples 0 ' or 15T California — F1r»t of Season TOKAY GRAPES.. U. S. Oov't Inspected Fresh Whole A A Fryer Breasts "> OS U. S. Oov't Inspected Freeh Fryer Wings .. "" Indiana Whit* Potatoes 20 $139 Lb. Bag Monhwett Mentiweit rrotti A A Bartlett Pears . . lb 39* Royal Hawaiian Fresh PINEAPPLE Each U. S. Gov't Inspected Fresh Cut-Up Tray Pack FRYERS 45* A Whole Fryer Cut for Your Convenience Northwest Prune Plums Lbs. 5l59 Norrhw»,t A f|-V Prune Plums.. 3 u * 99* California Sunkist Valencia ORANGES 12 For CeHlemie MA *«nkltt "JA^^^BAa White Ctapet . . * 58* Jwi< * l *" nni '" '" v« JM-* M. ,** r«* ..jjr.S.'BEL. Strawberries APPLES Heaping Quart

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