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Alton Evening telegraph Wednesday, Sept. 13, 1972 Serve a plum treat time of the day any Russian paskha is baked in flowerpot Perhaps the most beloved of the classic Russian recipes is the Paskha, an elegant cheesecake. Translated for the American kitchen, it does beautifully at holiday time or just about anytime you want to serve a really spectacular dessert at a party. Molded in a fresh clean flowerpot, it's a grand party conversation piece. Paskha is a really special recipe, treasured by Russian- Americans, and every homemaker has her own slight variation on this traditional theme. In Russia, it is molded in special triangular molds made just for the cheesecake. Generally , unobtainable here, Russian- Americans use a flowerpot lined with layers of cheesecloth and weighed with a stone mortar, plates or whatever is handy and heavy. The trick of making the smooth, compact Paskha is the draining — most of the liquid from the cheese should seep out and the weight helps the draining procedure and leaves the cheesecake wonderfully creamy and shapely. The recipe makes use of a few ingredients and it's based on creamy pot cheese. Into the batter goes frozen orange juice, thawed and undiluted, for wonderfully swee'-tart flavor. The recipe requires beating well, for Paskha should be beaten until not a single lump remains. Russian women joke about beatir..; their Paskhas without stopping all day long. That's humorous exaggeration, but do be sure to beat the stiff mixture \\cli. It's the kind of kitchen task most children like, so you may want to draft a youngster or two to help with the beating in relays. Paskha is traditionally served with kulitch. a sweetish coffeecake, and you may want to keep the tradition by serving with your own coffecake or babas from a bakery. It's a most delicious dessert or stands beautifully as a treat when you have guests for coffee or tea. And it's not every day your guests get to have such a splendid dessert made in a flowerpot. PAS 1 Pound (2 cups) soft Unsalted butter 2 Cups sugar S Pounds pot cheese 3 Egg yolks 1 Can (6 ounces) frozen Orange juice concentrate, thawed, undiluted I Cm (4% ounces) Whole blanched al- Jtonds, ground Crown butter with sugar in large bowl of electric mixer. Gradually beat in pot cheese god continue beating until very fmootb and creamy. Beat III egg yoUtf, undiluted 9(1000 juice concentrate and ground iliWfld* Ws» f 7*J»efa flowerpot (one a hole in the bottom, $1* wU) ittbf 8 cups) fevitli Uyers of Turn cheese pot ifld pack For your next picnic, backyard barbecue, or just to add .a luscious touch to a humdrum breakfast, serve this rich-tasting, plum treat. PLUM KUCHEN Dough 2 cups sifted flour % teaspoon salt % teaspoon baking powder 1 tablespoon sugar 6 tablespoons butter 2 egg yolks 6 tablespoons ice water 1 cup bread or cracker crumbs 14 cup butter Filling 1'4 pounds fresh plums (13-15) 1 cup sugar 2 egg yolks 2 tablespoons sugar 2 tablespoons cream Sift flour, baking powder and sugar together. With pastry blender, cut In 6 tablespoons butter. In a small bowl mix egg yolks and water together. Stir into flour-butter mixture and when well- blended to form dough, turn onto floured board and knead 10 times. Place dough into refrigerator and chill at least 1 hour. Pre-heat oven to 350 degrees F. When chilled, roll out dough to fit bottom of a 9" x 13" baking pan. Sprinkle the bread crumbs on dough and dot with y 4 cup butter. Wash plums, cut in half and remove pits. Place plum halves, skin side up, on top of bread crumbs and butter; sprinkle 1 cup of sugar evenly over plums. In a small bowl beat together egg yolks and sugar, then blend in cream and drizzle this over the sugared plums. Bake 45-55 minutes or until kuchen shows light browning. Mr. Bee's WE RESERVE THE RIGHT TO LIMIT THIS WEEK'S Prices Good Thru Tues. Sept. 19,1972 Foodliner 560 East Airline Drive Rosewood Heights Open 8:00 u.tn. to l >:3() p.m. MONDAY ilirn SATl'HDAY Vt r Welcome Fond Stamp* MR. BEE'S SO-LOW PRICES BEEF FAMILY PACK Ham appetizers with two sauces One difference is in the flavor of the tiny meat balls another is the fact that these meat, balls are baked, not fried or saute,'a third is that you may choose either of two sauces that offer real distinction and a fourth is that the meat balls are packed with food value in the form of wheat germ. In this era when "natural" foods are the thing, wheat germ should really head the list. It Is the heaft of the wheat grain, flaked and lightly toasted to bring out flavor and what could be more "natural" than that? These tiny golden flakes have a nut-like flavor and interesting texture, and each one contains over 30 food essentials. There are vitamins In abundance with the B-family included among many others. Mineral elements are present in variety, too, with elusive iron prominent among them. When you use wheat germ in your cooking — and there are so many ways to use it — you are adding health and vitality to your family diet and never serving dishes that are ''strictly from Dullsville". Try some and see! APPETIZER WHEAT GERM HAM BALLS 1 Ib. ground ham 1 Ib. ground pork % cup wheat germ % cup milk % cup finely chopped on on 2 eggs ty tsp. salt % tsp. dry mustard Combine all ingredients. Mix well. Shape into 6 dozen balls, using about a tablespoon of mixture for each. Place in lightly greased shallow baking pan. Biike at 400 degrees for 25-30 m nutes. 400 — Serve with either Sour Cream Dill Sauce or Pineapple- Orange Sauce (below). Yield: 10-12 appetizer servings. SOUR CREAM DILL SAUCE 2 tbsp. butter or margarine 2 tbsp. all-purpose flour 1 tsp. sugar % tsp. salt % tsp. paprika 1 cup milk 1 cup commercial sour cream 1 tsp. dill weed oo Alton Evening Telegraph Wednesday, Sept. 13,1972 C-5 2 tbsp. cornstarch % cup orange marmalade 1 cup cherry tomato Halves, optional Drain pineapple, reserving syrup. Add enough water to syrup to make 1 cup. Combttie syrup, vinegar, soy sauce, brown sugar and cornstarch in medium saucepan. Mix well. Heat over medium heat, stirring constantly until clear and thickened. Add pineapple and marmalade. Heat thoroughly. Pour over meatballs and tomato halves. Yield: % cups. Melt butter in saucepan. Add flour, sugar, salt and paprika. Stir well to blend. Add milk. Cook over medium heat, stirring constantly until smooth and thickened. Stir in sour cream and dill weed. Heat thoroughly. Spoon over meatballs or use as a dip. Yield: About 1% cups. PINEAPPLE-ORANGE SAUCE 1 can (13^ oz.) pineapple tidbits l-3rd cup vinegar 1 tsp. soy sauce l-3rd cup firmly packed brown sugar COMPLETE FAMILY or something heavy on top. (If necessary, put a small plate on top of cheese mixture before adding weights, to distribute the weight evenly.) Refrigerate for at last 24 hours, pouring off the liquid that drains from the flowerpot every few hours. To serve, turn cheese mixture out of flowerpot and remove cheesecloth. Garnish with orange slices and pieces of citron or angelica. Yield: 16 servings. How to spot specialty foods easilv V By CATHERINE R. MAUCK Madison County Extension Adviser Do you know how specialty foods differ from regular or conventional foods? For example, could you tell how "organic" peanut butter differs from "natural" peanut butter, or how those two differ from a "health" variety of peanut butter'? There is no formal, legal definition for the terms "natural." "organic" or "health foods." However, speciality food producers generally are using the terms as follows: — Natural foods are products marketed without preservatives, emulsifiers or artificial ingredients. — Organic foods are esentially the same as natural foods, but greater care has been mven to the soil and plant environment to exclude pesticides and artificial fertilize i>. — Health foods include dietetic, vegetarian and special-diet foods. Such foods are not necessarily free of artiiic- ial chemicals. Specialty foods are usually sold in specialty shops and special sections of supermarkets for higher prices than conventional foods. In fact, unscrupulous marketers may label convemior.il foods "organic" in order t-.i charge higher prices. However, ih-.-y can be prosecuted for falsely labeling a product. Under current Federal regulations, labels for most food products must list the ingredients including preservatives and additives. Therefore, by reading the label you caa determine if a food is a natural one. However, there is no way to determine if a food has been organically grown. Consumers must rely on the reputation of the store and the grower. Cooking cues Two From California Halve a fresh nectarine, remove the pit and fill the hollow with cream cheese blended with chopped dates and walnuts. For a dressing, call on a thin French, substituting golden orange juice for ^ tie vinegar called MAULE'S BBQ SAUCE «o, 54 C DEL MONTE CATSUP MO, 25 C LOG CABIN SYRUP 240, 67 C WELCH'S GRAPE JELLY *„. 44 e HEINZ WHITE VINEGAR „, 30 e SPIN BLEND SALAD DRESSING « 58* MIRACLE WHIP SALAD DRESSING «,. 55 e WISHBONE 1000 ISLAND .«. 39 e LIPTON DRY ONION SOUP 39 C CAMPBELL CHICKEN NOODLE SOUP 16 C PAPER PLATES ,00, 56 C VIVA PAPER TOWELS Jumb . 38 C GALA PAPER TOWELS **. 35 e SCOTTIES 2000, 30 C HEINZ STRAINED BABY FOOD 3 ,„ 29 C SIMALAC ,3 OI . 28< SUNSHINE KRISPIE CRACKERS Mb bo, 41« NESTLE QUIK i.».« 46 •^^ Sewing IGA TableRite U.S.D.A. Choice ROUND STEAKS BUCKET O 1 CHICKEN , 29' IGA TableRite IGA TableRite ' IGA TableRite U.S.D.A. Choice ROLL PORK SAUSAGE , 69° SLICED BACON .. . ,,,,, $ 1 69 Boneless ROUND STEAKS. T IGA TableRite Hunter Serve with Natures Best Sauerkraut Krey SLICED BACON ,,,,89; POLISH SAUSAGE. . . . ,89° BRAUNSCHWEIGER . . . ,.59= Finest Vegetable Shortening 1 Sewing Book Book COLLECT A CHAPTER-A-WEEK Collect All 15 Chapters ... and Do Wonders with Your Wardrobe ' Blueprint lo Fashion The Basic Materials Layout, Culling and Marking Tlie Inside Personality Secrets ol Shaping Necklines. Sleeves. Pockets An Open and Shut Slory • New Fabrics and Hie Newest Techniques • Fringe Beneljls • Sew lor Him! . Lillle Clothe! al Lillle Prices • Lingerie and Swimwear • Fii II. Change II. Cover it! • The Time. Tne Place. The Tools Angostura spices in these recipes THIS WEEK CHAPTER ONE (w/coupon & $7.50 or more additional purch.) Your Favorite Grinds FOLGERS COFFEE w-coupon AJAX LAUNDRY DETERGENT MIRACLE WHIP w/coupon Giant Size Borden's FROZEN DESSERT IGA 11^^ LOW FAT MILK Mr.lW. \LliiJ Coupon • \\]\ 'HP ,UJ7Y :H Sunshine With Coupon With Coupon 2 — ^ mm UGA With Coupon and $7, more Purchase 50 or Lb. Bag Of. IGA ICE MILK BARS PETER PAN I I Gal. V 2 -Gals. FUDGE or POPS M* Pkgs. 1 Frito-Lay—Polato Chips, Taco, Doritos or Cheetos SNACK LUNCH PACKS 85' PEANUT BUTTER $165 Smickers Preserves •••i v •§ 3 Lb. Jar for Mr.lW. T*^^JT Coupon Bordens Vi Gal. FROZEN DESSERT 39° Limit one coupon per family. deludes items prohibited by law. Coupon void after Tuesday, Sept. 19, 1972. I I ^ x I ••••••^(^UPC^l—jqLJrsJ Mr. -^^i^^" Finest Vegetable Shortening 3-lb. can CRISCO 59° limit one coupon per family with 57.SO or more additional purchase. Excludes items prohibited by law. Coupon void after Tuesday, September 19th, 1972. MI\ORM.4TCH LADY SCOTT PRINT BATHROOM TISSUE 2 ROLL PKGS. OR LADY SCOTT PRINT FACIAL TISSUE 200 CT. BOXES For CALIFORNIA HYDROX COOKIES. .„*», 39° Whole Golden Com—12 Oz. or Peas—1 3 Or. cans w/butter souc« LIBBY'S VEGETABLES. 3,69° Assorted Flavors ROYAL GELATIN. ,,^10,. 89= Natures Best FROZEN VEGETABLES 69 3 SMUCKER JELLIES 2 18-Oz. Jars $ 1 II MR. BEE'S SO-LOW PRICES MILHOT. KELLOGG'S VARIETY PACK. . KELLOGG'S CORNFLAKES.. QUAKER OATS • • MUSSELMAN'S APPLE SAUCE 8 « $ 1 EACHES IS... 35° 61 C 17° ,,, 3? .19° 12 Oz. 4202. 303 DEL MONTE P KRAFT DINNE MAZOLAOIL « $ 1.29 TIDE -81° REYNOLD'S «RAP ™ » IGA POTATO CHIPS ...... n, 56° HERSHEY'S SYRUP .21° WITH COUPON i WINDEX AEROSOL ! Peas - 20 Oz., Mined Vegetables - 20 Oz., Cut Corn — 20 Oz. or Cut Green Beans — 18 Oz. IGA SANDWICH BREAD. . 3 „ 99 s •^•^•HB __^••§ i^^^^H ^^^^^B •^^V^^^^r^^LV^K. ^HHMM UBB^H _|^___ ___^^_ B^^MM •ViiW B»^^^M ^^^^^m ^^^^^^^^^^^j^^^f ^^f^^^^^^^^^f ^»^B^^B BiUMiW BBBBBP _^^^^B Mr. Bet' Your Favorable Grinds 2-lb. can FOLGERS COFFEE '1.49 limit OM coupon per family. Eidudtt items prohibited by lew. Coupon void after Tuesday, September 19tfi, 1972. NECTARINES 49 C JUMBO CALIFORNIA—WESTSIDE CANTALOUPES...... 3 ,„ $ 1°° CALIFORNIA SEEDLESS GRAPES » 49 e HOME GROWN RED DELICIOUS APPLES ... 4 *, 69' 29 e 89 e GOLDEN RIPE I I BANANAS I RED OR GOLDEN j««rJ DELICIOUS APPLES ... 3 MICHIGAN-STANLEY PRUNE PLUMS 5 $ Lbs. 1 II From Our in Store B«?« Hive Ba/fery BUTTERMILK Mr. IW» ^4L!iM^ Coupon * .Mr.lW* ^JJj^ Coupon Ajox Ciont size LAUNDRY DETERGENT . . . . 49° Unit one coupon p«r family. Esctudes items prohibited by taw. Coupon void ofier Tuesday, September 19th, 1972. •••••••.(CQUPON) !••••••• Mr. Bee',- Nestea 3 Oz. Jar INSTANT TEA 79° Limit one coupon p* r <anily- ((duo** items prohibited by taw. C«v»M void •fur Tuesday, September 19th, 1972. Mr. Bee - » M^^ Coupon Assorted Flavors 15 Oz. Com FRISKIES CAT FOOD... 6,77° limit OM coupon per family, deludes items prohibited by taw. Coupon void r, fe»<tmber 19,1972. 1 i4 rl SUi %Jl(COU P ON) tmmmmmim^ 1 l2-0z.$ Jars 1 II 15Oz. I Mr. Be.-' WINDEX AEROSOL » 39° Limit one coupon per family. Excludes items prohibited by low. Coupon void after Tuesday, Sept. 19,1 'l I HEALTH & BEAUTY AIDS LIQUID PRELL SHAMPOO 16 • J Mr. SUGAR U Ib. Bag limit one with $7.50 or more purchase. Excludes items prohibited by law. Coupon void after Tuesday, Sept. VELVEETA. 2»... 99 Coupon I KRAFT SLICED PROCESSED AMERICAN CHEESE UOi.Pkg. 69 I I Mr. Uee'» Grwy Train DOG FOOD.. limit MM coupon p*r family. Exdudu itiau prohibited ky law. Coupon void offer TuMfcy, September Iftfc. 1972. I Mr. Bee'* ^li!^ Coupon l" Aworted 4 5 Oz. Cons || HUNT'S SNACK PACK.. ...49° I I IMI* .uu »jk..MAM •*« |HM|M l«?llll(«t lljtmft B/okillit«ll kit lalM ffllllkAll u*l«t I ' Limit OM coupon ptr family. I»cln4«» it«au (wokibittd by law. Cewpoa void ahir Tuuaay, Wpttmbtr 19th, 1972. , •••••yQCJDUPQN^Lg"^"»•• • | •^^^••^••^ 4* m mmm*\^ REGULAR OR MINT FAMILY SIZE I *•">•" void Bft " Tue «H *""• "•""• POUND CAKE^ CREST TOOTHPASTE . 92° !t-----«>«-_-j 1 ^E. ^^£ li/i>\ D4IKY f"""-"""?li^ 1 ^%^W^ HH -f^mi . Mr. Bee'* | ViU^ "'"I 10 " / ^ KRAFT limit 1 w/$5 or more additional urchase. By JOAN O'SULLIVAN Next time you reach for that familiar bottle of aromatic bitters, give thanks to Dr. Joharm Siegert, Surgeon-General in the army of Simon Bolivar who developed the formula over a century and a half ago in his laboratory in Angostura, Venezuela. In hitting on this blend of herbs and spices, the good doctor wasn't looking to produce a better taste ingredient. His mission, rather, was to improve the appetites of General Bolivar's troops because any food the General could provide was far from top quality. The formula -worked and it wasn't long before sailors putting into the port of Angostura were carrying bottles away with them to the far corners of the earth, thus "Angostura" bitters spread throughout the world. Today, Trinidad in the West Indies is the home of Angostura, and it is still being made by descendants of Dr. Siegert. The unusual thing about the formula is not that its flavor is necessarily identifiable in the finished product but that it has a quality of blending and "marrying" other flavors, increasing the savor, flavor and aroma of foods, cutting sweetness and blandness, adding zest. It can be used literally in everything from soup to nuts. Would you believe Angostura aromatic bitters as a flavoring agent in cookies? It works wonders, lending a spicy flavor to a flexible dough that doesn't require chilling. ANGOSTURA COOKIES 3 cups sifted all-purpose flour % teaspoon baking powder 1 teaspoon nutmeg 1 cup butter or margarine % cup sugar 1 egg 2 teaspoons vanilla 1 tablespoon Angostura aromatic bitters Sift together flour, baking powder and nutmeg. Cream butter and gradually beat in sugar. Stir in egg, vanilla, and bitters. Stir in dry ingredients and mix well. crisscross, logs, rings and bows plain. Roll crescent in confectioner' sugar. Fill thumbprint cookies with orange marmalade. Makes 60 cookies. Not everyone likes the taste of the spices used in Italian meatballs, or in Swedish ones. Even those who do go for oregano and allspice like to change off occasionally. For something a dash different with lively flavor, try: MEAT BALLS AND SPAGHETTI SAUCE iy 2 pounds ground round 1 cup stuffing mix 1 tablespoon Angostura aromatic bitters 1 egg, well beaten % cup beef broth 1 teaspoon salt % teaspoon pepper l-3rd cup olive oil 1 large onion, chopped 1 clove garlic, chopped 1 small green pepper, chopped 3 cups tomato puree 1 cup beef broth 3 tablespoons Angostura aromatic bitters % teaspoon crumbled basil 2 teaspoons sugar Mix ground round, stuffing, bitters, egg, broth, salt and pepper. Shape mixture into 1- inch balls. Heat olive oil and fry meat balls until brown on all sides. Remove meat balls. Heat olive oil and fry meat balls until brown on all sides. Remove meat balls. Add to pan onion, garlic, and green pepper. Saute until vegetables are wilted. Drain excess oil. Add remaining ingredients and simmer, stirring occasionally, for 25 minutes. Return meat balls to sauce and continue cooking for 15 minutes until meat balls are heated through and sauce is thick. Season to taste with salt and pepper. Spoon over hot cooked spaghetti or linquine. Serves 6. If you've been searching for a recipe for liver pate, try the one that follows. It's sparked with grated onion, lemon juice and a substantial dash of bitters. IGA limit one coupon per fom oflerTuesdoy, Sept. 19,1! LOW FAT MILK 2 ,69° y. Excludes items prohibited by law. Coupon void J. uii|joa I Mr. Hi-. Chiffon SOFT MARGARINE 2-8 Oi. Tubs 2 ,.79° limit one coupon per family, deludes iteau p: jhibited by taw. Coupon void after Tuesday, September 19th, 1972. Kneel dough on a lightly floured board until a smooth ball. Cut dough into 60 cherry tomato-size pieces. Shape 10 into balls and place on greased cookie sheets. Press with the tines of a fork, flattening cookie; make a crisscross on top of each. Roll 10 with the fingers into Slinch long ropes. Join ends to shape rings and place on cookie sheets. Roll 10 into logs, 3 inches long und place on cookie sheets. Shape 10 into smooth balls and place on cookie sheets. Press the cookie in at the center using the thumb. Roll 10 with the fingers into 10-inch long ropes and shape on cookie sheet into a tied bow. Roll 10 3-inches long and shape on cookie sheets into crescents. Bake in a preheated moderate oven, 350F. for 12 to 15 minutes. Leave LIVER PATE 2 pounds beef liver 2 envelopes unflavored gelatin 3 cups cold water 3 vegetable bouillon cubes 1 small onion, grated 3 tablespoons lemon juice 1 tablespoon salt 1 tablespoon Angostura aromatic bitters Cover liver with water; bring to a boil. Lower heat; simmer 10 minutes or until tender. Put through food chopper. Sprinkle gelatin into 1 cup cold water. Let stand 5 minutes. Add bouillon cubes and stir over low heat until gelatin and cubes are dissolved. Stir in remaining water, onion, lemon juice and salt. Chill until mixture s syrupy. Fold in ground liver and bitters. Beat with a rotary egg beater until well blended. Pour mixture into lightly oiled 9x5x3-inch loaf pan. Chill until firm. Uomold and sUtt, or cube and serve on bread squares.