Southend Reporter from Chicago, Illinois on March 17, 1977 · Page 29
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Southend Reporter from Chicago, Illinois · Page 29

Chicago, Illinois
Issue Date:
Thursday, March 17, 1977
Page 29
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Page 29 article text (OCR)

Economist Newspapers, Wednesday, March 16,1977 Flavor of New Orleans captured 8043 S Cicero None 585-6673 | SCOTTSOAIE SPECIALS SHOPPING CENTER GOV'T INSPECTED (Water Added) HAMS BUTT PORTION 89*. SHANK PORTION 79 USDA CHOICE SIRLOIN STEAK $149 1 Ib. IMPORTED Boneless Rolled | LEG 'O' LAMB $139 1 Ib. OUR OWN MADE = FRESH= POLISH OR ITALIAN SAUSAGE USDA CHOICE SEMI-BONELESS RUMP ROAST $109 I Ib. FRESH MEATY SPARE RIBS 99 Ib. LEAN - PURE - FRESH GROUND BEEF (APPROX. 75% LEAN) SOLD IN 5 LB. Pkgs. or More Less Than 5 Pounds 79' Ib FRESH GRADE ^"AA" LARGE EGGS 691 GROUND BEEF PATTIES Approx, 75% Lean 6 BOX Hen is Pitihe ttaife, vnutoy nm^ig her beautiful New Orleus iasplred meal. LMiy frieids (M to eajoy H aftemart. GOV'T INSPECTED SMOKED By the Piece SLAB °" 1Y BACON You've got to do 'something Irish' tomorrow dp OTotato Soup Fresh Brisket of Beef with Vegetables Gravy or Horseradish Sauce Irish Soda Bread Bitter Coffee-Mint - Parfait In Ireland it is said that a beef roast with vegetables is often the dinner treat for St. Patrick's day. Irish soda bread and potato soup just naturally go along with the fresh beef brisket roast The dessert, Coffee-Mint Parfait, is a take-off on the famous Irish coffee. Vanilla ice cream is layered alternately with a coffee flavored hqeur and green creme de menthe. The topping is whipped cream, of course. IRISH SODA BREAD 6 T. chilled pre-creamed shortening ' 2 cups sifted flour K tsp. baking soda % tsp. baking powder y« tsp. salt IT. sugar 1 T. caraway seeds Sift into a large bowl, flour baking soda, baking powder, salt and sugar. Cut shortening into flour mixture until consistency of coarse cornmeal. Mix in caraway seeds. Gradually add buttermilk. Knead and shape into a ball. Place in a well greased loaf pan or 8 inch oven proof skillet Cut a cross in the top, brush with milk Bake in a 375° oven 40 to 50 minutes POTATO SOUP % cup mashed potatoes 1 cup beef broth or bouillon l T. butter or margarine 1 tsp. finely diced onion % tsp. white pepper 1 cup half and half % cup shredded Munchee cheese Chopped parsley, optional Blend mashed potatoes into broth. Add butter, onion and pepper. Bring to a boil. Simmer 5 minutes Add half and half and cheese. Heat to serving temperature; do not boil. Serve in soup cups topped with chopped parsley FRESH BRISKET OF BEEF WITH VEGETABLES 3 to 4 Ib. Swift Premium Pro Ten Beef Brisket H tsp. paprika H tsp. salt iJ tsp pepper '/£ cup flour Fat cup water 4 to 6 medium carrots 4 to 6 small onions Combine seasonings and flour. Dip roast into seasoned flour. Keep remaining seasoned flour for gravy Brown slowly in fat in heavy skillet or Dutch oven, turning to brown both sides, about 20 minutes. Add water, covei tightly and cook over low heat or in 350° F oven l hours. Add vegetables and continue cooking until vegetables and beef are fork tender, about ^ hour Remove meat and vegetables to warm platter and prepare gravy Beef Gravy Measure pan drippings Add water if needed to make 2 cups liquid In skillet or Dutch oven add 2 tablespoons fat skimmed from pan drippings and 2 tablespoons of the seasoned flour. Blend and brown mixture over low heat. Gradually add remaining drippings stirring constantly as gravy thickens and becomes smooth and creamy. Serve hot over sliced brisket of beef. Horseradish Sauce: Combine 1 tablespoon prepared horseradish and # teaspoon salt with l cup sour cream Blend well. Serve with sliced brisket of beef. U.S.D.A. CHOICE SIDES OF BEEF SOLO HANGING WBGHT CUSTOM CUT WRAPPED LABELED FOR YOUR FREEZER ASK AMUT JOE'S MINI SIDE of KEF 113Lbs. of Meal *1Z9? T « By Joyce Macey Mrs. Patrice Traub of Orland Park is an unusual woman. She admits she never does anything "half way." This is why on hei; husband's 30th birthday, she hired a Greek belly dancer, prepared all kinds of Greek food and threw a party for him. The menu she offers us today has been prepared by Patrice at least 15 tinies since last October. It's flavor is typical New Orleans, a place that Patrice has grown to love. Last year she and her husband, a senior fuel purchaser for a major company. flew to New Orleans for a boat christening. Since then, they have been back three tinies and find the city and people fascinating. As Mrs. Traub summed it up, "We can't resist that warm Southern hospitality." The oyster recipe plus the cheesecake are foods that Patrice has experimented with and added her own special touches. The Oyster recipe comes from a restaurant in New Orleans. Besides being the mother of two youngsters, two and seven, Mrs. Traub sells jewelry and conducts demonstrations. She admitted she adores entertaining and it's usually a dinner party. All of her dinners have themes. If she's serving a Chinese meal, Patrice will adorn her table with ginger jars and Oriental flowers. Her cooking skills and creativity have spread and through the urging of her friends Patrice conducts a cooking class for eight of her friends twice a month. The group gathers about 11 a.m. and are still at the Traub home at 3 p.m. "I start getting ready for the class on Monday. Last week we prepared Eggs Benedict and I showed them how diversified a basic Hollandaise sauce was," Patrice said. As you can see the Orland homemaker is an enthusiastic person. "I think I keep young that way," she laughed. NEW ORLEANS DINNER OYSTERS PATRICE SALAD GIARDINIERA BARBECUED SHRIMP FETTUCTNE ALFREDO FRENCH BREAD PRALINE CHEESECAKE BANANA' S FOSTER CAFE AULATT OYSTERS PATRICE Two dozen freshly shucked oysters Or one pint loose oysters divided between eight individual ramekins Oae and one half sticks butter One cup bread crumbs N Two this, sherry Onejtsp. Worcestershire sauce Two cloves garlic, crushed One half tsp. salt One fourth tsp. pepper rock salt Arrange oysters in a shallow pan on a bed of rock salt. Melt butter, add bread crumbs, let brown slightly. Remove from heat and add remaining ingredients. Spoon crumb mixture over oysters and bake at 400 degrees for ten minutes. Garnish with fresh parsely and lemon wedges NEW ORLEANS BARBECUED SHRIMP One Ib. raw shrimp with shells Two sticks butter Three tbls. McCormick barbecue sauce One tsp. salt One fourth tsp. pepper One clove crushed garlic One tbls. Worcestershire sauce Melt butter in saucepan. Add seasonings. Place shrimp in a 9 x 13 baking dish and pour butter mixture over them. Bake at 350 degrees for 15 minutes turning shrimp to bake an additional 15 minutes. Serve with warm French bread. This dish can be used as an appetizer or a main course. PRALINE CHEESECAKE In a bowl combine one cup graham cracker crumbs and three tbls. each of sugar and melted butter. Press mixture into bottom of an 8 inch spring form pan. Bake crust at 350 degrees for ten minutes and let cool. In a bowl beat three 8 ounce pkgs. cream cheese, softened, with iy t cups firmly packed brown sugar until the mixture is fluffy. Beat in three eggs, one at a time and sift in 2 tbls. flour. Add % cup chopped pecans and 1% tsp. vanilla. Pour into pan and bake at 350 degrees for 55 minutes or until set. Let cool in pan. Remove sides and brush top with pure maple syrup. Let set and brush top again. Then sprinkle with chopped pecans. Chill at least three hours. * Food for thought 'Kookin Kapers' is available ¥«· Am't even have to be Irisb to cook hinting of "grew." The Mother*, club of St Gerald have collected and prepared a cookbook of ibeir favorite recipe, called Butter can be taken di rcctly from the refrigerator and creamed Sf you cat cadi stock into eight pieces n" ivaptrs " inside the laminated · clean coiers are mer recipes plus helpful hints Keep the mixer speed 1cm »hen starting the creaming This method is better than allomnp the *nilUT ti snfkn and things in jjidk To obtain i (dpi a\ call Shirlc*. Phuftr at * befort using If butf-r b tomes trto soft it m2m addmc e1ra flnur Ui thr FWSP4I

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