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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Ada Weekly News
Location
Ada, Oklahoma, United States of America
Date
Aug 13, 1970
Page
14
A compact guide to marinating meats with whole and ground spices, beef kebabs, and poultry. Includes Jamaican Barbecued Chicken, Steakwurze, and pork spareribs with a heat glaze. Also describes foil bundles for outdoor eating and a rice bean ham bundle with orange slices.
Listed ingredients include beef broth undiluted one can condensed tomato soup undiluted and four cups chopped onion for barbecued spareribs preparation. The entry reads like a brief ingredient list from a older recipe or cookbook fragment with no additional instructions.
A detailed guide to making vibrant salads and sandwiches at table side. It covers salad prep, greens selection, washing and storage, layering techniques, a constructed recipe with tuna, eggs, olives and anchovies, and a separate dressing method. Also includes variations with peas and yogurt or mayonnaise dressing.
A compact recipe item lists Salade Nicoise by Janine Gauchenot. It specifies ingredients including one head Boston lettuce washed and dried half cup thin strips sweet onion two ribs celery and twelve radishes thinly sliced.
Recipe for Zesty Green Salad serves 6 to 8 with torn spinach, assorted lettuce, radishes, cheese, red onions, croutons, and garnish. Includes a separate Italian Dressing blending oil, red wine vinegar, lemon juice, salt, sugar, and pepper.
A shallow bowl holds a mixture of salt sugar vinegar and water used to marinate cucumber and onion. Thin cucumber rounds and onion strips are stirred with the seasoning to create a quick pickle.
A simple dressing whisked from mayonnaise apple juice sugar salt pepper and vinegar. Fold in finely shredded red cabbage sweet onion and rinsed golden raisins, mix thoroughly and chill for four hours or more for a crisp, tangy slaw.
Slice cucumber and tomatoes and layer with salt on a platter. Drizzle with marinade from marinated artichoke hearts and top with artichoke hearts. Chill before serving.
Green pea salad plan uses frozen 10 oz packages and boiling water. Cook peas per package directions, reserving 2 tablespoons cooking liquid. Drain and place peas in a bowl with salt and remaining ingredients to make the dressing. Serve with lettuce, tomato wedges, and optional yogurt or mayo.
A compact recipe for Phylls Reuben Sandwiches uses one can of sauerkraut eight slices of seeded rye and Swiss cheese with corned beef and mustard. Assemble four sandwiches by layering cheese sauerkraut and beef between bread, then toast under a broiler until cheese melts and serves two halves per person.
A simple crabmeat sandwich recipe uses Alaska king crabmeat mixed with mayonnaise mustard and scallions, celery and pimiento, spread on toasted bread with lettuce. Four sandwiches are prepared with gherkins served in small lettuce cups.
Turn sardines and oil onto a plate, mash with cider vinegar, then mix in chopped pimiento olives. Spread on toasted bread, layer lettuce and mayonnaise, form two sandwiches, cut in halves, and serve. Makes two servings.
A shopper friendly guide proposes elevating outdoor meals with numerous recipes from herb steaks to teal shrimp in beer and trout in the pan. It offers easy to transport options like ham kabobs and salmon steaks plus elegant cold dishes and desserts for gourmet style picnics.
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