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When Sardines help pep up November appetites Add variety to school lunches WANT to add a dash of variety to the children's school lunch? Spread pimento cheese generously on slices of whole \dieat bread. Top with 5 or 6 whole sardines. Cover with bread slices spread evenly with butter. Cut into quarters for easy handling. TV Tidbit: On oblong strips of toast, place a whole sardine. Sprinkle over with a little lemon juice and serve. Ideal nibbling. Left-over Sardines No Problem: Reluctant to open a can of sardines because only a few are needed? Storage is no problem Place left-over sardines, and olive oil in which they are packed, into vacuum-type jar. Cover securely and refrigerate until ready to use again. No aroma, same tangy flavor. Savory Open Sandwich: Only minutes to prepare, this hot open-face sandwich will make a big hit with those "home for lunch" children. Arrange 6 whole sardines on a slice of toast; dribble with melted butter and lemon juice. Pop in the open foil a few minutes. Serve piping hot. Sardine Croquettes: Here's a tasty innovation on an otherwise commonplace dish. Sardines merge tastefully with potatoes and onion to make this an ideal luncheon or supper main dish. t Ingredients: 2 (3% oz.) cans sardines (drained) 2 large potatoes, cooked, mashed Vi onion, finely chopped sprig of parsley, finely chopped 2 tbsps. grated Parmesan cheese 2 eggs, well beaten dash of nutmeg % cup flour 1 cup bread crumbs salt, pepper to taste i Method: Combine the mashed potatoes with the drained sardines, onion, parsley, nutmeg, Parmesan cheese, making a thick aste. Season to taste. Shape into croquettes and roll into flour. Dip into well beaten eggs and roll into bread crumbs. Deep fry in fat (or oil) until golden brown. Serve piping hot with hot ta- mato sauce on the side. Yield: 4 generous servings. Astronauts 9 state dinner highlight. . Darne de Saumon Commodore (salmon in champagne) was the gastronomic highlight of the state dinner given for the Apollo 11 astronauts. In response to hundreds of requests for this superb recipe, we bring you this gourmet delight, prepared in and served with Bellinger champagne. DARNE DE SAUMON COMMODORE: 6 six oz. filets of salmon (frozen or fresh) 12 fresh shrimps, 6 fresh oysters, 6 slices of truffles, 6 fleurons (puff pastry croissant), 3 cups Bollinger champagne, 3 teaspoons chopped shallots, 3 cups fish champagne sauce, 6 teaspoons lobster butter, 6 tablespoons cream, 3 teaspoons lemon juice, % tablespoon brandy. Salt, pepper and seasoning salt to taste. Season salmon filets with salt and pepper, place in a large buttered saucepan. Add shrimps, oysters and shallots. Pour champagne over filets. Cook slowly 6 to 8 minutes until fish is done. Transfer fish to a serving platter and keep warm. Arrange the shrimps and oysters over the salmon. Add lemon juice to fish champagne sauce in saucepan and bring to a boil. Cook sauce 3 - 4 minutes, then add cream, brandy and lobster butter. Cook again for 2 minutes and season to taste. Pour sauce over salmon filets, garnish with fleurons and truffles. If fleurons and truffles are unavailable, use parsley sprigs and lemon wedges. Serve immediately with Bollinger Brut. Try pumpkin muffins for brfeakfast These golden muffins are easily made with butter pecan muffin mix. . PUMPKIN MUFFINS 1 cup canned pumpkin % cup raisins, 1-3 cup milk Tegg % teaspoon cinnamon % teaspoon nutmeg V< teaspoon ginger J /4 teaspoon salt , 1 package* : butter pecan muffin mix Heat oven to $00 degrees. Grease bottoms of 16 medium muffin cups. Mix all ingredients except ' muffin mix until smooth. Stir } |n muffin mix just until mois- i tened. Fill prepared muffin ] cups half full. Bake 15 to 20 minutes or until golden I brown. Serve warm. Make? I «, Phoenix, Wed., Nov. 5, 1969 The Arizona Republic 49 ,, * f i ftlLEQIIIDI In party ror the autumn bride if. Apricot-flavored brandy adds new note to an almond cake. If you find yourself planning your first autumn party for a bride you are not alone! More and more brides now bring June into other months of the year. So plan a party for the autumn bride that appeals to her mood, and to the feeling for the season. Garland the autumn bride's cake with colorful "mums" cut from candy orange slices. There's more to a cake than looks, no matter how charming. Discover the delectable new flavor that fruit liquers add to cake when used as part of the liquid m baking. For instance, enhance a buttery-rich almond cake with apricot-flacored brandy. It's particularly compatible to the delicate almonds and adds flavor that makes a special party cake. Cover with a creamy butter frosting, also scented with apricot-flavored brandy. Serve along with Alexander Punch, combining creme de cacao, gin and cream. This makes a delightful toast. ALMOND-APRICOT CAKE 1% cups butter 3 cups sugar 1 teaspoon almond extract 5 eggs, separated 3 cups sifted cake flour 1% teaspoons baking powder 1% teaspoons baking soda 1 teaspoon salt 1% cups finely chopped blanched almonds 1 cups buttermilk % cup apricot flavored brandy Apricot butter cream frost' ing "Chrysanthemum" decorations Preheat oven to 350 degrees F. Grease and flour 3 layer cake pans, 10 x 2 inch, 8x2 inch and 6x2 inch. Cream butter and beat in supar until light and fluffy. Add almond extract and egg yolks, one at a time, beating well after each. Sift flour with baking powder, baking soda and salt. Add nuts to the flour and toss to coat well. Add flour-nut mixture to batter alternately with buttermilk and apricot flavored brandy, beating well. Beat egg whites until they form stiff peaks. Stir about % of the beaten egg whites into batter and fold in rest. Spoon batter into prepared pans and bake 40-45 minutes, until browned. Stand a few minutes and then turn out onto cake racks to cool. This cake may also be baked in three 9-inch layers. Frosting and Decorating: Frost top and sides of bottom layer with Apricot butter cream frosting and carefully set on serving plate. Set second layer on top and frost top and sides. Repeat with top layer. Decorate with candy "chrysanthemums." APRICOT BUTTER CREAM FROSTING 1 cup butter 1 teaspoon almond extract 2 boxes (1 Ib. each) confectioners' sugar 1 /4 teaspoon salt Vz cup apricot flavored brandy J /4 cup cream, approximately Cream butter until light and fluffy. Add almond extract, half the sugar, and salt. Beat until s'mooth. Blend in half the apricot-flavored brandy and beat well. Add remaining sugar, brandy and cream for spreading consistency. "CHRYSANTHEMUM" DECORATIONS You will need about 12 oz. large orange slice gum drop candies. Cut each slice in half lengthwise, from curved side down. (Easiest to do with scissors. (Dip cut side in sugar. Cut each half-slice into 4 lengthwise slices (or petals), leaving them attached at the bottom. Dip into sugar to coat all cut surfaces. Place groups of petals on cake to form chrysanthemums. ALEXANDER PUNCH 1 bottle (fifth) 4in, 1 bottle (fifth) creme de cacao, 1 quart light cream, 1 quart cracked ice Combine ingredients in a bowl and stir until well blended and foamy. Strain jnto a chilled punch bowl. Makes 32 punch cup servings. SKINNER • • The world looks better through orange- colored glasses. And you feel better. Naturally. Wake up with Vita-Pakt. Give your day a break. To help you wake up in the first place, Vita-Pakt has a great alarm clock. A pleasure to look at. Impossible to ignore. Preci- sion-made in West Germany, it's finished in a lustrous black case with white enamel face and brass bells. 3" tall with luminous hands and numerals. A $6.95 value. Yours for $3.00 plus a collar from Vita-Pakt. Good morning! 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