Arizona Republic from Phoenix, Arizona on November 5, 1969 · Page 92
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November 5, 1969

A Publisher Extra Newspaper

Arizona Republic from Phoenix, Arizona · Page 92

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Location:
Phoenix, Arizona
Issue Date:
Wednesday, November 5, 1969
Page:
Page 92
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Page 92 article text (OCR)

LL gD (Tit) If & , 8, 'Party pretty 9 with sliced bananas, apricot preserve Masquerade an inexpensive meat "Party pretty" would be a good name and description for Banana Apricot Charlotte. It Is pretty as a picture and worthy of a pwftr with the sliced bananas and apricot preserve topping. To look at It Is to feel in a festive mood. BANANA APRICOT CHARLOTTE 2lQ lady fingers 1 envelope unflavored gelatin ;,1 cup apricot nectar 2 eggs, separated . '1 cup apricot preserves, divided 2 teaspoons grated lemon rind ,2 talespoons lemon juice 34 cup sugar ,i cup heavy cream, whipped 3 bananas, sliced Split lady fingers; do not separate. Stand around edge of an 8-inch spring form pan. Sprinkle gelatin on apricot nectar in saucepan to soften. Add slightly beaten egg yolks. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly. Add % cup of the preserves; stir until melted Remove from heat; stir in lemon rind and lemon juice. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff, but not dry. Gradually add sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream and bananas. Turn into prepared pan; chill until firm. Add a small amount of orange juice to remaining preserves if necessary to make spreading consistency. Spread over top of charlotte. Garnish with additional banana slices just before serving. Makes 10-12 servings. "The Modern Meat Cookbook" by Jeannette Frank, Bobbs-Merrill Co., 435 pages, $8.95. This book is almost an encyclopedia, including calorie charts, best buys, menus, carving tips, charbroiling and spice and herb use, as well as chapters on how to buy, care for and cook meants, poultry and game, Hundreds of imaginative recipes. And a foreword by Frederick J. Stare, M.D., head of Harvard University's Department of Nutrition. The main reason for this book is to show that less-tender (and therefore less costly) cuts of meat can be every bit as delicious and nutritious as well as tender as expensive cuts, through the use of tenderizers. Recipes were tasted with Adoph's Instant and 15-Minute Marinade tenderizers. The book explains the composition of meat, grading, federal inspection and nutritive values. "The homemaker allots 33 to 40 per cent of the food budget for meat, yet studies reveal she knows too little-about the meat she is buying." states the author, then goes on to tell the home- maker everything she needs to know, including how tenderizers work. "Wtith tenderizers, less tender cuts can be broiled, oven-roasted or charbroiled, Tenderized chuck can be broiled like sirloin. Rolled rump and shoulder can become an important oven roast like prime rib. , "Tenderizers make any meat more juicy and flavorful, reduce shrinkage by as much as 25 per cent and lessens the cooking time required." Charts, diagrams and photographs throughout illustrate the book, and recipe range from a Beef Wellington, using tenderloin of beef, to Sweet and Sour Stuffed Hearth. Every recipe suggests a menu with go-along recipes for salads, vegetables, and desserts. POT ROAST FLORENTINE 4 pound chuck roast, 7-bone or round bone arm. 1 package 15-minute meat marinade 2-3 cup cold water 1 large onion, finely chopped 1 large clove garlic, pressed or minced 2 8-ounce cans tomato sauce ; <»« 1 teaspoon sweet basil 1 4-pounce can mushrooms, stems and pieces, with liquor Thoroughly blend contents of meat marinade with water in Dutch oven or deep pot with tight fitting lid. Add all ingredients except mushrooms and blend thoroughly. Place meat in marinade:" Turn and pierce all surfaces of the meat deeply and thoroughly with kitchen fork to carry flavor deep down and retain natural juices. Marinate only 15 minutes, turning several times. Cover and cook in preheated 325 degree oven, or simmer slowly over low heat until tender, a ••; total of about 1% to 2-hours. Add more water i'fV« necessary. ;,v Remove pot roast to heated platter large enough for carving. Add mushrooms and liquor to gravy in Dutch oven; heat through; serve over meat, carved in thin slices at a 30 degree angle. Nice with antipasto, tossed greens with dressing, green spinach noodles with grated;; Parmesan cheese, crusty Italian bread, fresh fruit"" and cheese, toasted crackers and espresso coffee. MARKETS SUPER DISCOUNT , WHERE FRIENDS MEET 5646 N, 27th AVE.-51st AYE. & W. INDIAN SCHOOL CENTRAL & BASELINE-32nd ST. & THOMAS 35th AYE, & MCDOWELL PEN SUNDAY 9 A.M. to 6 P.M. Bonus Buys Effective Nov. 5-6-7-8-9 All quantity rights reserved STEAK QUARTER IND & Wrapped to Your Specifications at No Extra Charge hanging weight subject to all cutting & trim YOUNG TOMS YOUNG HENS CHUCK ROAST 49 SIRLOIN STEAK 89 c Ib. m niP A flto Banquet Chicken, Beef or Turkey C & a> ROUND ^mm$ ^j^m^ : ^^HJfjF ' •^^•jl^' mi^m\ ^^^^p ^^^^PJ^^T ^^NHJB^^ P^^^ mmmmmt mmmj mmm* mmmj vHB|B> ( Boneless 79 89 PI77fl f I fi&fl ICE CREAM ?e S of a Cheese KQ 99 Pepperoni.. CQ V«l C 1 "'**• ° 9 BOSTON BUTT.ro™..!!!MCT...55 Ib. Ib. .*. Ib. JUICE Donald Duck ^BF^IJP' Bi^HiBH «•»»•?•••?•«* - GOZ, can •»••••« ?H^W ^^jjfjftp mmm^ ^mmg mmm^ ^mm^ —^^BfB?^..—m ^^^^.... ^^^^^P 9^^ ^^^P *^^f* ^^^^p »'-^BJr -4ff Ib* I «^- BriCk Good and Spicy/I ft 0 B©^ Pilf ^ _ Chile ?.*-,»lif Twiiiflles,! 1 .::;!:: 1 :^ ^l!lillllllll|llllllllll!ll!llllll||||llll|||||||||llllllll||||||||l!lllll||l|lllilllllllllllllll!llllll]|!IIIIJ|||IU » «.. , iiMiiiMMMiriiMmiiiiiiniimarMiiiMi m i t ^ ,*<**&** t'-.t :1

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