Pampa Daily News from Pampa, Texas on June 14, 1972 · Page 4
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June 14, 1972

Pampa Daily News from Pampa, Texas · Page 4

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Pampa, Texas
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Wednesday, June 14, 1972
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PAMPA,TEXAS BtthYRAR Wednesday, June 14,1972 FOR FATHKirS DAY-Dad will enjoy a special "he-man" meal, featuring sirloin sleak and Western bean salad. This is a "just-right" combination for a Father's Day feast. Beef Steak, Bean Salad For Father's Day Feast Father's Day Menu Beef Sirloin Steaks Corn on the Cob Western Bean Salad Sliced Tomatoes Cucumbers Hot Biscuits Butter Cherry Pie A la Mode Coffee, Tea or Milk Westward Ho! for a Father's Day Cookout on your own back-yard range. It's time tc reward your special "cowpoke," home from daily trips over tiring trails with a thick and tender steak broiled in the fresh outdoors. What could be more appropriate for a western cookout than flavorsome and juicy steaks-big steaks to Fondue Fame Is Explained Speaking at the Eighth Annual Cheese Seminar in Milwaukee, Wis., Dr. Theodore Levitt had an interesting explanation for the party-time popularity of fondue. In principle, Dr. Levitt rejected the theory that people served protein-rich cheese fondue for nutritional reasons. This Professor of Business Administration, Harvard Business School, has a theory that people do not buy the product's benefits (protein, for example) but they do buy promises (even if the seller doesn't intend that result). Going along with this theory Dr. Levitt offered four reason? why some people serve fondue: embellishing, essence of communal eating, brotherhood of eating from the same utensil, or to dress up the meal with the aim of being a good hostess. When you buy lamb riblets count on having about 3/4 pound per serving. match big. big-appetites! Plan on extra steak to serve Dad a treat he'll really appreciate on his special day. These steaks, cut from the tender sirloin section, can be identified by the bit of bone that is a part of each-flat bone, wedge bone or pin bone. For a great menu partner for the steaks, choose a Western Bean Salad. Since it comes to the table chilled, it can be prepared early in the day, giving the camp cook a chance to relax. The great west is ' reflected in the salad's varied ingredients-pinto or red beans, avocados, ripe olives, mandarin oranges and chili powder. Easy to cook on the grill with the steaks are ears of fresh corn, buttered and wrapped in foil. Or the corn can be boiled tender indoors and kept warm on the grill. Sliced tomatoes and cucumbers offer cool refreshment while hot biscuits, cooked in oven or skillet, provide another dinner bonus for Dad. The meal can be topped off with a delicious seasonal treat-cherry pie a la mode. Whether your man is in from the golf course, garden or swimming pool, this western spread will match his man-sized appetite. Broiled Sirloin Steaks Beef sirloin steaks, cut 1 to 2 inches thick Salt Pepper Place steaks on grill over moderate heat. Steaks cut 1 inch thick should be placed 2 to 3 inches from the heat. Steaks cut 2 inches thick should be placed 3 to 5 inches from the heat. When one side is browned, turn, season with salt and pepper and finish cooking on the second side. Season. Steaks cut 1 inch thick require approximately 15 to 20 minutes for rare and 20 to 25 minutes for medium. Western Bean Salad 1 can (16 ounces) pinto or red beans, drained 1 can (11 ounces) mandarin orange segments, drained 1 cup sliced celery 1 medium-sized green pepper, cut in strips '2 cup sliced pitted ripe olives, drained 1 small onion, sliced in rings 1 medium-sized avocado, sliced 1 tablespoon lemon juice U cup mayonnaise 1 2 teaspoon chili powder '2 teaspoon salt '2 teaspoon basil 2 or 3 drops hot sauce Combine beans, mandarin orange segments, celery, green pepper, olives and onion rings. Dip avocado slices in lemon juice and reserve. Mix 1 teaspoon lemon juice with mayonnaise, chili powder, salt, basil and hot sauce. Pour over vegetables and toss. Fold in avocado slices. Chill 1 hour or longer. Yield: approximately 6 cups. -Gourmet Corner- Greek Cooking Is an Adventure By TOM HOGE Associated Press Writer To most Greeks, eating is a celebration to be savored with each new day, since Greek food offers a dazzling array of delights from creamy cheeses to tangy eggplant delicacies. Many Greeks precede their evening meal with a series of delicacies which would serve as the main course in America. They include such rib-sticking dishes as rice-stuffed tomatoes and grape leaves and marinated eggplant. At Christmas time in Greece, housewives spend hours baking special holiday breads. One favorite is Vasilopitta, which is decorated with nuts and usually served on the stroke of midnight New Year's eve. A coin is placed inside each loaf to bring good luck to the finder in the ensuing year. Greeks use a good deal of olive oil in their cooking, but in America they have shifted to butter for pastries, leaving the oil for meat and vegetables. A distinctive thing about Greek pastry is the honey syrup with which the flaky crust is soaked. These snacks are usually served with the thick, strong, sweet coffee popular in Greece. One of the best known Greek dishes is moussaka, a baked meat custard which has become extremely popular in the United States. One of the best moussaka offerings I have tasted in New York is served at the Mykonos, a New York restaurant that specializes in Greek delicacies. Moussaka and a glass of native wine at Mykonos is the next best thing to a tour of the Greek islands. Here is a recipe for mous- saka offered by New York hostess Noni Kantaraki. 1 large eggplant 2 Ibs chopped beef 2 medium onions chopped bouquet garni — cinnamon stick, cloves,-celery, carrots 2 tbspns tomato paste 1/2 tsp chopped parsley 1/2 tsp nutmeg 7 eggs 1 pt. milk 1 Ib butter 1/2 cup parmesan cheese 2 cups flour salt and pepper Clean eggplant and slice thin, brown in oil. Saute chopped beef in butter with onion, tomato paste, bouquet garni about 20 minutes. Add nutmeg, parsley and 3 raw eggs to mixture, blend and set aside. Add flour to melted butter and saute. Slowly add milk and remaining 4 eggs. Add parmesan and salt to taste. Saute until cream sauce is thickened. Place eggplant in a pan one layer thick. Add chopped meat mix to cover layer. Cover mix with rest of eggplant. Top with cream sauce. Bake 10 minutes till brown. Garlic croutons taste good atop pea soup. The easy way to make the croutons is to sprinkle buttered toast cubes with garlic salt. Tribute To Dad Crab-Avocado Dip Harried hostesses always look for a quicky dish that serves more than one purpose. One that can be offered proudly as a cocktail party dip, asi an appetizer before dinner or as a luncheon main course is Crab Avocado Dip. This combines Alaska King crab, avocado, sour cream and a package onion dip. When serving for lunch, scoop out each avocado half and refill it with the chilled mixture. CRAB AVOCADO DIP 1 (7</2 oz.) can Alaska King crab OR 1 (6 oz.) package frozen Alaska King crab 1 medium-ripe avocado i tablespoon lemon juice M\ cup dairy sour cream 1 package green onion dip or seasoning mix Drain and chop canned crab-or defrost, drain and chop frozen crab. Mash avocado. Sprinkle with lemon juice to avoid browning. Combine ingredients and chill. Serve with your choice of crackers or on a bed of lettuce with tomato and garnishes as an appetizer. Also serve in avocado half for a light lunch treat. Makes 2 servings. (NEWSPAPER ENTERPRISE ASSN.) BEEF PORTERHOUSE STEAK, broiled to perfection, provides ideal table tribute for Dad on his day. Shower him with gifts if you wish, but best of all, provide a table tribute for Dad on his day — June 18. Since summer sets an appropriate stage for an outdoor event, roll out the grill and cook Dad's favorite on it. Most COOKING IS FUN By CECHY BROWNSTONE AP Food Editor SALMON SANDWICHES The seasonings added perk up the fish. 1 can (7 3/4 ounces) salmon, undrained 1 small scallion, finely chopped (1 tablespoon) 2 tablespoons finely diced dill pickle 2 tablespoons finely diced celery 2 tablespoons mayonnaise 1 teaspoon lemon juice 8 thin slices bread Mix together all the ingredients except the bread. Make sandwiches with the salmon filling and the bread; cut in half. Makes 4 servings. often his choice is beef — specifically, a thick and tender steak. Beef Porterhouse steak is sure to please, provided that you, as outdoor chef, are wise in the ways of the grill. Temperature and timing are of paramount importance when broiling over charcoal just as they are when using the range broiler. Moderate heat, not high, is the secret of a juicy and tender steak. Timing and attention assure the degree of doneness he desires. Steaks cut 1 to 2 inches thick are best for broiling. Start the fire 30 to 40 minutes in advance so the briquettes will be covered with gray ash. Place steaks on grill over moderate heat. Steaks cut 1 inch thick should be placed 2 to 3 inches from the heat; steaks cut 2 inches thick, 3 to 5 inches from the heat. When one side is browned, turn, season with salt and pepper and finish cooking on the second side. Season as desired. Steaks cut 1 inch thick require approximately 15 to 20 minutes for rare, 20 to 25 minutes for medium; steaks cut 2 inches thick, 30 to 35 minutes for rare, 40 to 45 minutes for medium. UNDER NEW MANAGEMENT _.-». UrcN DAILY AND SUNDAY 11 a.m.- 2 p.m.; 5 p.m.- 8 p.m. Child's Plate 65< Ranquet Reomi Available Enjoy Piano Artistry Evenings at Purr's THURSDAY MENU Spiced Beef-with Dumplings ....... ••69* Chicken Fried Steak with Pan Fried Potatoes ......99' Elegant Eggplant 25' Creamy Macaroni and Cheese 25' Fresh Cauliflower Salad 25' Jellied Cranberry Nut Salad 25' Peanut Butter Chocolate Pie 30' Cherry Jubilee Cake 30' FRIDAY MENU Chicken Tetraziini 69' Boiled Corned Beef and Cabbage 95' Broccoli and Rice Casserole 30' Harvard Style Beets 20' Peach, Prune and Pineapple Salad 25' Chef Salad with Turkey and Ham 79' Chocolate Meringue Pie 30' Surprise Pecan Pie 30' Playtex brings you the most dramatic improvement' in girdle history!!! Unbelievable control yet unbelievably lightweight Madt of a Mniational fabric that givm you the control of panelled girdles weighing 50% more. Thaf< why Playrex baclci it with a V- ;-*^.;;:4' %...:":v: Double your money back* guarantee If not satisfied. average leg, $14.00, long let, $15.00, iiu< S,M,l,XL-oll panty <tyles have fashion magic cuffs — hold stockings up, legs down, great with panty hose. (XL $1.00 more) WE ARE NOW TAKING APPLICATIONS FOR NEWSPAPERS CARRIERS IN PAMPA TODAYS DATE AGE NAME ADDRESS PHONE NUMBER GRADE Send In or Bring To The Office Of THE PAMPA DAILY NEWS WHITE STORES. INC SAVE $71.95 BRIDES APPLIANCE SELECTIONS fromCATALINA%IP CONVENIENT I CREDIT PLANS When You Use MONTHS JO PAY! ID UU'n ^Completely FROST-FREE In Both Refrigerator and Freezer Sections! pHuge 226 Pound Freezer! Deep Door Storage Shelves In Both Sections! (Only 28" Wide—Fits Space of Many Older 8 or 10 Cu. Ft. Refrigerators! Durable Porcelain Crisper plusln-Door Dairy Compartment and Interior Light! 130-2560-2 HUGE 669 Ib CAPACITY CHEST FREEZER HOLDS 179 Ibs FROZEN FOOD! Reg.$389.95 %MY NOW ON WHITE'S III CHAI 130-1155 WHITE SFORES INC 1500 N. Hobart«669-3268 WHITE'S HONORS BANKAMERICAR9

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