Newspaper Archive of
Sidney Herald
Sidney , Montana
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December 22, 1971     Sidney Herald
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December 22, 1971
 

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CORNER Recipe of the Week / cook this week native, Mrs. TomW. now resides inAma- She is the former Rozell, whose par- and Mrs. Don Re- Mrs. Tom W. Miller weeks in New Mexico and take winter vacations to the Colorado ski slopes. Audrey laughs and says, 'When you're married to a farmer - rancher you Vacation in the winter when there isn't any work to be done.' " "A sociable person, Audrey enjoys entertaining and usually has friends in about once a week. She loves trying new recipes, developing them into her own special by adding or changing ingredients..." She was also cited in another article when she was among 20 other women chosen to be a member of the Junior League of Amarillo, which "provides a background of the social, cultur- al, educational and civic condi- tions within the community." the order given. Pour over crushed ice in glass. Garnish with small piece of orange peel on ice and serve. Serves 6. (You can substitute the ice for a scoop of vanilla ice cream in the glass.) AUDREY'S CHEESE BALLS 3 8-oz packages cream cheese 2 glasses Old English (sharp) c hee se 3 oz. blue cheese 1 tablespoon Worcestershire sauce I tablespoon monosodiurn gluts- mate 1 teaspoon onion powder one - third cup parsley flakes (dried) 1 cup chopped nuts At room temperature, mix cheese and seasonings in mixer been receiving the for the last 14 noted in a letter Which helps her with the hometown try some of you have in section." and some of her recently been in News - Globe, was also a featured 'ule of those are Milk WS, Cheese Balls. She xral Milk Punch recipe ds. [ Y own. I recommend- all.  holiday s-- especial- aas morning, or just 7 on her Cheese She said, "Thisis give my friends for s. They make a won- Following are the recipes she chose for Herald readers: MiLK PUNCH 13 ounces brandy 6 teaspoons sugar (more sugar may be used ff desired) 6 teaspoons vanilla extract 1//2 quarts milk Mix the above ingredients in (or by hand). Refrigerate over- night or until firm enough to roll into balls on wax paper. Roll cheese balls in parsley, then nuts. This makes two cheese balls. Store in refriger- ator until ready to serve -- but serve at room temperature with crackers. bonus by Jackie Napper MDU Home Service Advisor The secret of successful entertaining is to enjoy your own parties. Entertaining should be as much fun for the hostess as it is for the guests. If you plan carefully, adapting your plans to the special conditions of your home, everything is bound to run along smoothly and result m a wonderful time for everybody --- in- cluding you. Following are appetizer recipes which can be used when entertaining: MOCK CHAMPAGNE PUNCH 6 quarts apple juice; 4 cups lime juice; 6 cups white syrup; and 6 quarts sparkling water or ginger ale. Combine apple and lime juice. Add white syrzlp. Pore" over ice. When ready to serve add sparteling water. Garnish with thin slices of lime and cherries. Cherries may be frozen in ice cubes. (Serves 100) FRENCH FRIED CHEESE Cheddar, Swiss and Brick cheese, cut in /2-inch cubes; eggs beaten; dry bread crumbs; salad oil. Dip cheese cubes in egg then bread crumbs. Repeat dipping. (Cheese may be dipped ahead, covered and refrigerated. Remove about 15 minutes before cook- ing). Fill fondue pot hall" way with oil. Heat to 375F. Transfer to fondue burner over high heat. Spear cheese and cook in oil until lightly browned (about 30 seconds). To keep oil frqm spattering add one teaspoon ,salt to one cup oil. DEVILED DIP With mixer," blend together one 5-ounce jar pimento- cheese spread, one 4%-ounce can deviled ham, % cup mayonnaise or salad dressing, I tablesp.oon dried pars- ley flakes, 1 teaspoon instant minced onion, 4 drops bottled hot pepper sauce. Chill. When ready to serve put in pepper cup. To prepare pepper cup, cut top from large green pepper. Remove the seeds and membranes from shells then discard stems. Serve dip with corn chips and vegetmble dippers: green pepper diamonds, whole mushrooms, cucumber slices, cherry tomatoes. TINY SWEDISH MEAT BALLS (It's an appetizer that is relished particularly by men, so make plenty if you are expecting a crowd.) 1 cup fine, dried bread crumbs; 1 cup milk; % cup chopped onion, 3 tablespoons fat, I pound ground beef; I pound lean ground pork; 3 eggs; 2 teaspoons salt; % teaspoon pepper, % teaspoon allspice; 1 tea- spoon nutmeg; 1 cup water. Soak bread crumbs in milk 15 minutes. Cook onion in 2 tablespoons fat in skillet until onion is trans- parent about 3 minutes). Combine soaked bread crumbs, onion, meat, slightly beaten eggs and season- ings; mix well but do not knead. Shape lightly into 24 balls. Put remaining fat into skillet and brown meat balls. Add 1/3 cup water; cover and simmer until tender (about 1 hour). Turn occasionally and add remaining water gradually when necessary. Serve on toothpicks. (Yield: 24 meat balls) Entertaining can be fun for three reasons. The food is delightful and appears as if by magic, even though hours may have been spent preparing it. When the host- ess feels no strain with food preparation, the guests are more relaxed. Third, conversation flows since the hostess can stay with the party and not bother with any kitchen crisis. Remember, your fun will come from careful planning. That's 30 from MDU! Tamy 'Top| Illl Ill I I Liver and Bacon 8 slices baeon I pound beef liver, cut to inch thick | tablespoons flour % teaspoon salt ' teaspoon pepper 3 tablespoons drippings Place a single layer of bacon in a cool frylng-pan. Cook over low heat, turning fre- quently until lightly browned or crisp, as desired. Pour off excess fat as it accumulates. Remove bacon from pan and keep warm. Dredge sliced liver in flour, salt and pepper mix- ture. Brown liver in 3 table- spoons bacon drippings. Cook slowly 20 to 30 minutes or un- til tender. 4 servings. _ TV football fans.)."  1  raised in Sidney, lUflllmJlEWllliJtiJilmillBIlllil ! ::alth I'm not lie- ! Si00erris TOPS i thi00 of my- | iP 'Sidney girl'." She in 1957 from Sidney Eastern Montana _ for Rozell, living Parlor of Beauty Christmas Many Heads Are Better Than One ... Give Her Wigs Brighten Christmas morn.., surprise her with pretty wigs in , an array of colors, styles she will love.., at prices you'll by FJura like. Come see Jn newest cuts, colors, lengths. Modacrylics. WIGLETS by Newbok Little add-ant.., curls, tendrils and braids. Human Hair an article about Aud- ovn Miller is atalent- stays busy her home, sewing own clothes and the Junior Altar Andrews Episcopal two homes- and another in Tom has farm- her busy. isn't busy in the she enjoys tennis Well as skiing. Avid , to aki on and select today. i Cflli | You sleep ltt, anti turn worryin t'Sters that could de 0- USineas you need the 00'000=sine,00 ,ro,ec, *,, Li e " Plan covers 71 dif- SS disasters. And '0;le convenience and l. one company, one .S. I can design a :i' Your company, and i, "* Will surprise you. Il &NCE FOR BUSINESS OME LIFE CAR I1 JUST CALL QUlNNELL MONTANA Get your head to- gether for all those holiday parties corn- ' ing up. Stop in to-' day and meet Mane, our full time wig stylist and sales girl. Call 482 -' 1908 or drive to 601 E. Main in Sidney. W(,'l'h New Layered,Look Serve Apple Cake In this season's return to the classics, this is a versionof the Normandy apple tart. But with modern accents. The crust, for instance, comes from a pack- age of slice - and- bake sugar cookies. The custard-like fllUng combines canned apple slices with vanilla tapioca pudding. Topping for this tender cake is the wine - flavored sauce, Zabaglione. The original Zabag- lione was a great favorite of Catherine de Medici, and she brought the recipe to France (along with her Florentine cooks) when she became the queen of Henry IL In this simpli- fied version using whipped des- sert mix, no cooking is neces- sary and the sauce can be fixed ahead of lime for leisurely serv- ing. LAYERED APPLE CAKE 1 package (18 ounces)refrig- erated slice and bake sugar cookies 1 can (20 ounces) apple slices One-third cup sugar / teaspoon cinnamon Y4 teaspoon nutmeg Dash of salt 1 package (3/ ounces) vanilla tapioca pudding 1//2 cups milk 1 egg No-Cook Zabaglione Grease a 9-inch layer pan. Cut part of cookie dough into l-inch slices to cover bottom of pan. Press slices in pan, overlapping edges slightly to completely cover bottom of pan. Place on baking sheet on lowest rack of oven. Bake at 400 de- grees for eight minutes. Cool. Meanwhile, combine apple slices with sugar, cirm.amon, nutmeg and salt in a medium saucepan. Bring to a boil, stir- ring constantlY. Reduce the heat, cover and simmer for 10 to 15 minutes or until apples are ten= der. In bowl, combine tapioca pudding, milk and egg. Remove apple mixture from heat; stirin tapioca mixture. Cook and stir over medium heat until mixture comes to a full boil. 'Cool for 15 to 20 minutes, stirring twice. Meanwhile, cut remaining cookie dough into l/ inch slices. Cut part of these slicesinhalves to Hne sides of prepared pan. Place the halved slices around sides of pan with curved edge up. Pour apple - tapioca mixture into cookie - lined pan. Cover top with the remaining cookie slices, overlapping edges slight- lY to seal. (lf all cookie slices are not used, bake the remain- ing slices separately as direct- ed on the Package.) Bake at 400 degrees for 30 to 35 minutes ed. Cool at least one hour. Invert on cake rack! Then invert again on serving plate. Servein slices with No-Cook Zabaglione. Makes 8 to I0 servings. Alternate Baking Pan- Re- cipe may also be prepared in a 9 - inch spring - form pan. Re- move the sides from pan after cooling and place on serving plate. Do not invert. NO-COOK Z ABAGLIONE 1 package (31/2 ounces) vanilla flavor whipped desert mix 1//4 cups cold water 2 egg yolks  cup sugar one-third cup Marsala or sher- ry wine In small, deep, narrow bowl, thoroughly blend dessert mix at low speed of electric mixer with / cup of the water. Whip at high speed for about one minute -- mixture will he very thick. Blend in remaining /4 cup water. Whip at high speed until mixture is thick again -- about 4 minutes. Set aside. Rinse beaters. Then beat egg yolks until light incolor. Gradu- ally add sugar and continoe beat- ing until the mixture is very thick. Blend egg yolk mixture and wine into dessert mixture. Chill for one hour. Just before serving, stir until smooth. Serve over chilled fruit or toasted cake. Makes about four cups. I II I I I III ALL ---- ) Color or Black and White" Authorized RCA and Coronado also Radio, Stereo's, Tape Recorders and Amplifiers repaired. RICHLAND RADIO PHONE 419 - 2rod Ave. S. E. -- In The Alley JACK YOSS, Owner 482-3871 Sidney I I I I II I I BRAND NEW[ Double Insulated 10" Electric C h:ronduct:: pr ic e ii @ DuaI-Achon z i) SANDER $2999 / POWER SAW U \\; . PRICES O14 ALL THESE ITEMS GOOD00 THRU DEC. 3151", See These Christmas Specials At... GREAT PLAINS SUPPL'f in Sidney, Montana