Southend Reporter from Chicago, Illinois on March 10, 1977 · Page 24
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Southend Reporter from Chicago, Illinois · Page 24

Chicago, Illinois
Issue Date:
Thursday, March 10, 1977
Page 24
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Page 24 article text (OCR)

Economist Newspapers, Wednesday. March 9,1977 Two more mouth watering recipes ORANGE HONEY BREAD Two cups sifted flour One half cup sugar One half tsp. salt Four tsp. baking powder Two eggs One half cup orange juice Three this, melted shortening One cup candied orange peel Sift together flour, sugar, salt and baking powder. Beat eggs thoroughly. Add orange juice and shortening to eggs; add orange peel. Combine dry ingredients with egg mixture just enough to moisten flour. Bake in greased loaf pan at 350 degrees for one hour. SHRIMP SALAD Two three oz. pkgs. lemon jello One cup boiling water One can condensed tomato soup Three (3oz) pkgs. cream cheese One cup mayonaise One cup finely chopped celery One small finely chopped green pepper One small grated onion One pound cleaned and cut-up cooked shrimp Let jello and water partly congeal. In top of double boiler put tomato soup. When warm, beat in cream cheese. Cool and add remainin ingredients. Add to jello mixture. Put in mol and chill before serving. Gloria Mayberry, Morgan Park, says yon will get raves with this Orange Honey Bread. CALORIE COUNTDOWN BY SUSAN DUFF MASTR6 CASUAL DIETERS: BE. WARY OF FASTING No matter how 'frustrated you get with the length of time it seems to take to lose weight and DO matter how often you think to yourself · that it takes so little time to put on weight and it takes so much tune to take it off, losing weight sensibly and slowly is really the only healthy way to take it off A large crop of books on fasting diets might lead many to think otherwise. The big problem with these books is that they' offer, -within their pages, methods and orocedures for fasting but they can't possibly offer the medical guidance of a physician who would monitor important bodily functions in addition to the loss of weight Obese individuals can tolerate fasting better than just slightly overweight people, but no one should embark on a total fast or water diet without a doctor's careful supervision When a recipe calls for chopped candied fruit, dates, dried fruit or raisins, it's easier to cut them with kitchen shears rather than a knife Dip the shears in water between cuttings to prevent stickiness. ·*» Butter cookies taste better after they're mellowed or aged because time gives them an opportunity to develop flavor. They should, of course, be placed in the proper container when ripening at a cool room temperature *** Soft cookies should be stored in containers into which you place a quarter of an apple. Change the apple every other day or so to keep the cookies moist For crisp cookies, a cookie tin with a tightly fitting cover is best. Want to ship cookie*, 7 Wrap each one separately, 'then pack them snuggly Fill In all the open spaces with popped corn to cushion them against the bumps in shipment. *** Eggnog should not stand at room temperature for any length of time. Freeze some of it in the form of ice cubes or In a ring mold to add to pitcher or punch bowl. Janet Hallett, Beverly, thinks that this Shrimp Mold is a Bice menu addition when you're "up a tree" for something different to serve that ladies group. Always cover any butter cookie dough which is chill ing in the refrigerator. This will prevent' the delicate dough from absorbing other food flavors and drying out Take a turn at stir frying with beef When you think of Chinese cooking, what probably comes to mind first is quick-frying, the Cantonese method of cooking food rapidly over high heat while stirring constantly Quick-frying really is quick, too Because ingredients are cut into uniformly small pieces before cooking, most foods cook in a few minutes Since cooking is done so fast, nutrients, especially vitamins, are preserved BEEF CANTONESE (4 to 6 servings) 1 Ib beef flank steak ^ cup La Choy Soy sauce 2 tbls dry sherry 1 tbls cornstartch 1 tbls sugar 5 tbls oil 4 ounces sliced fresh mush rooms M cup chopped green onions 2 thin slices fresh ginger root, finely chopped, or y 4 tsp ground ginger 1 tbls La Choy Brown Gravy sauce 1 pkg (6 oz ) frozen La Choy Chinese pea pods La Choy Chow Mem Noodles Slice beef across the grain into thin strips 2 inches long (Slicing is easier if meat is partially fro zen) Combine soy sauce, sherry, cornstarch, sugar and 1 tablespoon oil, mix with beef. Let stand at least 30 minutes In wok or skillet heat 2 tablespoons oil Add beef and cook over high heat, stirring constantly, 2 minutes, or until beef loses its red color Remove meat from pan. .Heat remaining 2 tablespoons oil Add mushrooms, green onions and ginger, cook, stirring constantly, about 1 minute or until done. Stir in beef, brown gravy sauce and pea pods Cook, stirring, until thoroughly hot Senve with Chow Mem noodles (WHOLE MAINE LOBSTER LOBSTER TASTING ROCK 5 Lb Bog SHRIMP $0! £ Ib. THUDS, m. SAX SUN. MR. SHRIMP FISHERIES WHOLESALE OUTLET TO *GU 63rd HARLEM 586--9000 frozen Snrtmp Clams Frog Legs Perch THE WORLD'S NUMBER ONE CITIZEN IS AGAIN COMING TO ENTERTAIN YOU ON May 16 May 17 May 18 AT THE Gowdesa del Map Ovte* tyo«* *7ie4et* The Bob Hope Show With Dinner $25 up CICERO AVE. at 122nd ST. Save on the Borden Great Cheese Classics show your guests they're special Share somethmg special with special guests -- the exatng experience of Borders Ljederkranz* and Camembert soft- npened cheeses They are natural cheeses curing and changing a bit every day tor ddinously different laste experiences Flavors like these can'J come from a can Borden Laederteanz and Camembert are truly special cheeses for you and the fnends you love to please Save 15* on Borden *TM*»°? Liederkranz or Camembert OTOCiB I'll Will i n f nr ill f y « i f B;nH Itlm II -On- f\ uv4 :fitudu N Ar i vtk-v 1a« mua h*- T«J d by inmunn hiu r4 1 «.Wmi ig an* cil «ulfL « rn flwl- if IfT-Cf UJ tirK^T IK tf *t c»Wf Ut ifl "C tup'jti v lid in nny JW14 it t wrtnn( d N IB* 71" i C iw d S, vriu (-KI 0 4 ink it USA fm w\iw 3 VII el t/ni* 1 rrwll t SPAPLRl 0M ON

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