Alton Evening Telegraph from Alton, Illinois on September 6, 1972 · Page 25
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Alton Evening Telegraph from Alton, Illinois · Page 25

Alton, Illinois
Issue Date:
Wednesday, September 6, 1972
Page 25
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Page 25 article text (OCR)

Fondue when cookout is rained-out AUCETWNHhFF Don't let inclement weather Jpoil a planned cook-out party - save the day with a fondue- do. The fondue pot is a perfect and instant turn-on for any party, casual or planned. The very sight and delicious odor of fine food-bubbling in the pot brings a glow of expectation. The fondue is a Swiss idea, Cheese and wine are staples in the Swiss home, so it was only natural for some gastronomic genius to meld them in a steaming mixture to be scooped up with crusty bits of firm bread. And only natural that the idea be adapted to other good foods. The equipment is simple enough, it includes a fondue pot and canned heat, smokeless, odorless in both the canned and the liquid variety. Fondue forks are a must, of course. The tray that holds all necessary items should be readied in advance. Fondues can serve as appetizers or the main event. BLUE CHEESE APPETIZER FONDUE 2 packages (8 ounces each cream cheese, softened 1 cup milk 1 teaspoon Worcestershire sauce Vs teaspoon salt Dash garlic powder Bounces blue cheese, crumbled French bread Raw vegetables; cauliflowerets, green pepper squares, celery and carrot pieces, muxhroom slices Place cream cheese, milk, Worcestershire, salt and garlic powder in medium saucepan and stir over medium heat until cream cheese is melted and mixture smooth. Add blue cheese. Turn into fondue saucepan over canned heat; partially cover flame so mixture is kept just warm. Cut bread so each piece has some crust on it. For, serving, vegetables and bread are dipped into blue cheese mixture. Serves 6 to 8. MUSTARD FONDUE 6 tablespoons butter or margarine 2 tablespoons finely chopped onion 1 teaspoon dry mustard 1 teaspoon prepared mustard 4 teaspoons Dijon mustard *& teaspoon celery seed Vi teaspoon turmeric J /4 teaspoon Tabasco peppe:- sauce 6 tablespoons flour 2 cups milk Dill pickle chunks Ham cubes Cocktail franks, halved Sliced salami Cheese cubes Heat butter in saucepan; add onion and cook until tender but not brown. Blend in mustards, celery seed, turmeric, Tabasco and flour; cook over low heat 1 minute. Stir in milk and cook over moderate heat, stirring constantly, until thickened and smooth. Turn into fondue saucepan and place directly over canned heat flame. Spear remaining ingredients on fondue forks; dip into mustard fondue. This makes spicy start for a buffet supper and serves 6 to 8. When it comes to a "young crowd, then something special is called for. The kids will love the fondue idea as openers for hero sandwiches, etc. etc. PIZZA FONDUE 1 pound ground beef V4 teaspoon salt legg ¥4 cup finely chopped pep- perone 1 can (15 ounces) OR 2 cans (8. . ounces each) tomato sauce 2 tablespoons chopped onion 1 clove garlic, minced 1 teaspoon dried leaf oregano 4 ounces Mozzarella cheese, cut in Vis-inch slices Jn medium bowl, mix together beef, salt, egg and pepper one; shape into 1-inch meatballs. Place on foil-lined shallow baking pan and bake in 350F. oven 25 minutes. Meanwhile, combine tomato sauce, onion, garlic and oregano in fondue saucepan and place directly over flame; cover and simmer 10 minutes, then uncover. Lower flame to keep sauce warm. For serving, 'spear a piece of M(w?areUa and a raeatbaU on. fondueforit and dip into tomato .sauce. Serves 6 to 8 to ftari «tt a. teen bash, .whit* of cow* should wind up with fudge cake topped with ice cream. A fruit punch flwlnfff a fist downer. Alton Evening Telegraph Wednesday, Sept. 6, 1972 C-9 SCHOOL'S in, DRIVE WITH . CORE! S TO R E S Sal« Prices in Storfts Only—Prices Good thru Sept. 9 W6 RESERVE THt RIGHT TO LIMIT Lb. (l!m» with additional meat purchase) Bailey's 6th and Ferguson Wood River 254-6112 Floyd's AC Mvkit 3rd & Penning Wood River, III. Closed Wednesday Goldman's AK mantei 1324 Highland, Alton Dial 465-8622 Horn's Elm SLAG Market Elmond AlbySts., Alton Diol 462-6012 503 C«n<raL Wood Rivet Phone 254-4804 NeahausAG Market 201 Shamrock St., East Alton, III. Dial 259-7214 Rain & Rain AG Market 2521 State St. —Alton Phone 466-6423 Smitty's AG Market 720EdwordsvilleRd., Wood River, III. ' Open Sundays & Holidays Third SI AG Market 120 Third St., East Ahon, III. 254-4511 Wegener'sAG 901 AlbySt.. Alton, III. Open Friday 'till 9 FARM FRESH WHOLI ARMFRISH "^"N 100% BONELESS ) • - f • »"•»»•»• • r%«BVf' AND DEFATTED J Cry p.- Uf j T / I ^rre&h / MAYROSE OR KREY ALL MEAT LEG o PORK) Skinless Wieners * j HUNTER VAC PAC SLICED Pnlri PlltCCOOKED SALAMI 8-Or UUIU UUlO DUTCH LOAF P><9 59' 31' 79 69 KRAFT OR MIRACLE FARM FRESH Lb. Fryer Legs Y Thighs KREY OR MAYROSE Fancy Sliced Bacon BY THE PIECE MAYROSE OR KRIY Large Bologna AC CANADIAN BACON SI 39 Blb - BY THE PIECE KREY OR MAYROSE AC lb »i ine ricwc rvnci UK I Braunschweiger GREEN BEANS4 s 89 KRAFT DRESSING Golden Caesar French Dressing *&• 53* KRAFT Catalina Dressing "^ 69 e .. -..'£•• 76' fOOO Isle Dressing 'srv63' KRAFT Sandwich Spread '£- 53' 3 VARITIES PILLSBURY : Gravy Mixes 3 .»£ 29° KRAFT LIQUID Purex Bleach TABBY TREAT Cat Food.... Holf .&!'. 33' & ' A'/j-Ol. J1 Con, f SHURFINE/AG . WHOLE KERNEL GOLD VAC PAC CORN SLICED ARMOUR STAR AC ROLL D A f* f^. ^ I I MILD OR HOT — D At ON \ Pork Sausage uJW DELITES (Smoked Br£" S J? LD. SAVE 30* AG ICE CREAM or 'UTt • NfOPOUTAN • STRAWBERRY SHERBET CNOCOUTf • NfOPOUTAN • STRAWBERRY-VANlllA NON-DAIRY COFFEE CREAMER COFFEE MATE FROZEN FOODS 12-Oz. Cans AG MIXED VEGETABLES RED 303 Size Con MIRACLE WHITE Laundry Detergent 83' SHURFINE VEGETABLE SHORTENING 49-Oz. Fkg. CHERRIES 3 "° AO* Cons O 7 PINEAPPLE 39' TART PITTED 16-Or. Jar 79 ShURFINE No. 2 Can SLICED OR CRUSHED LYSOL LIQUID Bowl Cleaner 16-Oz. Btl. 43 THICK RICH CONTADINA TOMATO PASTE 2 6-Oz. OOO I Cans ^^ ml KRAFT ? MACARONI DINNER 2 7v, 0 , yioc : n*. HO 'tl Orange Juice TROPHY Strawberries GENESEE VALLEY Broccoli Spears GENESEE VALLEY Cauliflower EXCEPT HAM AND BEEF Banquet Dinners ... PET RITZ 9 INCH Pie Shells 3 ? 7 3 !2Oi. Com l&Oi. PVg». lO-Ol. Pkgi. lOOi. Pfcgl. Each Ptgt. 39' 79' 59' 57' 35' 1100 DUNCAN MINES DOUBLE FUDGE BROWNIE MIX 23-Oz. Pkg. ' SHURFRESH SALTINE CRACKERS 16-Oz. On. VIENNA FINGERS SUGAR WAFERS SUNSHINE COOKIES 2 12-0.. Pkg*. mail-in offer FOR ONLY •r—-,^, With Fr«« OV6 BEAUTY BAR Vanity T W LUX BEAUTY BAR 74 Off Lab*l phaselll 8 WRAPPERS in any combination from, 3 4 2 DAVID CASSIDY P.O. BOX 300 NEW LOTS STA. BROOKLYN, N.Y. 11205 DEODORANT BAR 74 Off Label llfbbuoy DEO g8? ANT 2 Bath Bars Bath Bars Bath Bars Bath Bars 69' 49* 39* 39* LARGE SIZE — MICHIGAN Purple Prune Plums 5 Lbs. $ 1 II NEW CROP JONATHON APPLES 3 u,... 69« MIX-OR-MATCH LARGE GREEN PEPPERS OR EX. SELECT CUCUMBERS 2 «., 19« LARGE — SLICING VINE RIPENED TOMATOES tb 39* JUMBO — CALIFORNIA VINE RIPENED CANTALOUPES... .*,«.<., 3 .», 99* GOLDEN RIPE BANANAS 3 *. 49' LONG EARS U.S. NO. 1 GOLDEN BANTAM M **.**~ CORN. ...... 5.39 e Ljrilled (^heede POUND OL FASHUN LOAF Betsy Ross Bread KRAFT 2 POUND LOAF American Cheese ^ F _ 5? 93 87 SAVE 8* HEINZ CATSUP limit One Coupon Per Family Coupon Expire* Sept. 9, 1972 NR $5 COUPON j SAVE 42' COUPON I! 4£COUPON SAVE 2? !! SAVE 10' COUPON SAVE 10* COUPON SAVE 35' COUPON SAVE 19' WITH ADDITIONAL $ J.50 GROCERY PURCHASE ^ «. r . ,1 ^ I ^ I ^^ ^ I JLt fViA t *n «•***• BUf F«U*ulw ! I I MnU rVu, r M .«j» O^* C-^U^ I i i •* x«* x- > r ll 1 HW >MW vw>«i »w r ™"/' I 1 ww Ww wovpofl r«r romjJy . . Lima Qn« Coupon P«r f om»fy. • I limit On« CovDon P«r Family • «**» fov.. W. », W2. j |<J*« 3 i^« 5^». ». W2 j j C^^P-.. S.P.. 9. ,972. j I ^7£^Y W2 j COUPON SAVE 30* • £® COUPON SAVE 15* FIVE VARIETIES PILLSBURY JEXTRA LIGHTS PANCAKE MIX II II II II j j With This Coupon 11 Toward Purchase of COUPON SAVE 20' 2-Lb. Can ajuniA* Ip^ ^ littu*-'* ^ f miners **M D «rt . . ' * mi --'•-— -r-^^-w «Tf»* »« •*»•• wvp-w MWHV* -i 1L :J L 8 Lt2 J i_ R25 * 3 Unil On* Coupon Pw Family. I j Limit On* Coupon P«r . Family. I E*pu« S*pi, 9. 197J • ! Coup*, E«pu« Sept. 9, 1972! j nit On« Coupoo P*r Family, | • E*ptr«j Sept. 9, 19721

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