Florence Morning News Newspaper Archives Aug 27 1970, Page 22

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Florence Morning News (Newspaper) - August 27, 1970, Florence, South CarolinaBrazilian Green Rice cups converted Rici 2 envelope dehydrated Chicken Broth 1 cup chopped fresh raw spinach pack cup tightly cup chopped chives cup chopped Parsley 1 Small Green Pepper chopped 1 Clove garlic mashed cup butter or Margarine 1 pm 4 of sliced mushrooms and their liquid 2 Teaspoons Angostura Are Mitic bitters v Cook Rice As directed on package. When Rice is tender Drain and rinse with boiling water. Keep hot. In a Large Skillet Combine Broth spinach chives Parsley Green Pepper garlic and but Ter. Saute until vegetables Are wilted and almost tender. Add mushrooms and Angostura. Simmer for 5 minutes. Fold in Rice and reheat. Pour into serv ing bowl and Garnish with a sprinkling of chopped chives. Yield 6 Servings. Compliment a French chef on his Fine Kettle of fish and if he knows you pretty Well he May come Back with a Little rhyme. In Peu d Amer it c est translated a bit of bitters makes it better. Sukiyaki in a famous japanese restaurant is Flavoured with the same secret ingredient. In Rio Cooks use bitters to bring out the Best in a classic recipe called Green Rice. Holland housewives add bitters to Buttermilk pie to give it an unidentifiable Tang. And wherever the influence of the British Empire has been Felt during the last Century and a half bitters is used in food and drink. As a matter of fact some people think British whenever the talk gets around to bitters. But that s not the Way it is at All. Bitters Aren t British. They Carne out of a place called Angostura a port in Venezuela. It was there that a or. Johann Siegert worked out a formula for making an elixir of certain tropical herbs and spices. He called the mixture bitters because it was derived from plants that Are bitter in their natural state. The bitters proved enormously useful in improving the appetites and general Well being of the troops of Simon Bolivar the great Liberator of South America in whose army or. Siegert was surgeon general. The Fame of the formula spread quickly. Sailors putting into the port of Angostura carried bottles away with them to the far Comers of the Earth. Angostura bitters became a familiar product and a familiar name throughout the world. Angostura bitters is both a Flavouring and a seasoning. As a seasoning it adds relish and provides interest and character to the dishes and drinks to which it is added. As a Flavouring it imparts a distinguishing Quality of its own albeit a most Subtle one it is a secret ingredient used by famous chefs and really practising gourmets to make people seek out and talk about the food they prepare. Here is a Complete International dinner from soup to nuts in which bitters improves the flavor of each dish. Diners won t be Able to identify what it is that makes everything taste especially Good. They will just know that the Cook knows How to Cook Well in any language f fire Nick French Kettle of fish to cup butter or Margarine 1 Large onion sliced 1 Tomato diced 2 cod fish steaks skinned tanned and diced while raw 1 it. Shrimp shelled and a trained while raw 2 cant of. A Chicken Broth 1 cop water juice ef1 Lemon 2 tags Pom Angostura aromatic bitten Salt and Peeper cup snapped melt butter and saute onion and to mate until soft. Add fish and shrimp 1- Broth water Lemon Juica and Angos Tura. Simmer Lor 10 minutes or until fish turns White and shrimp become Pink season to taste with Alt and and Jeri Nam top with Eho Opad British glazed nuts 2 cups granulated sugar 1 cup butter 1 cup Clear Corn syrup 3 cups assorted shelled filberts cup water walnuts Etc 1 Tablespoon Angostura aromatic bitters 1 Teaspoon baking soda Combine sugar syrup and water in a Large Saucepan. Add Angostura and butter and boil until the Candy thermometer registers 300" f. Or until Small amount when dropped into cold water forms a Lollipop like Ball. Heat nuts in a oven until warm about 15 minutes. Stir nuts and soda into syrup stir quickly to blend. Divide mixture equally Between 2 Well buttered 15 x 10 x 1 Inch pans. Using 2 greased Forks spread out into a single layer Cool. Break into pieces and store in an airtight Container in a Cool dry place. Yield about ibs. Glazed nuts. Sukiyaki ibs. Well marbled sirloin 2 cups thinly sliced carrots 2 cups thinly sliced celery 1 cup finely chopped onions 1 can 8 of Bamboo shoots drained and sliced 1 can of water chestnuts drained and sliced 1 Tablespoon sugar cup soy sauce 1 cup beef Broth 1 Tablespoon Angostura aromatic bitters Cut fat from outer Edge of sirloin and Reserve. To slice meat thinly freeze until hard then Cut into paper thin strips about inches wide. Arrange meat and All vegetables on a tray. Combine All remaining ingredients and keep in a bowl. Dice reserved fat and Fry in a Large Skillet until Crisp remove Crisp pieces and add meat to hot fat. Cook meat quickly Over very High heat. Add vegetables and Cook while stirring. Add liquid mixture. Cover and let steam for 5 minutes or until vegetables Are tender Crisp. Yield 6 Servings. Dutch dutch Buttermilk pie cup flour 1 cup sugar 2 cups Buttermilk 3 egg Yolks 3 Tablespoons melted butter to Margarine 1 Tablespoon Angostura aromatic bit Tiv 3 egg Whites stiffly beaten 1 9-in. Unbaked pie Shell a left fluted Edge 2 cups canned or thawed Frozen peach slices drained in a bowl mix flour and sugar. Gradually stir in Buttermilk. Beat in egg Yolks butter and Angostura. Fold in beaten egg Whites. Pour mixture into pie crust lined 9-Inch pie pan. Bake in a preheated moderate oven of 50 minutes or until crust and top Are richly browned. Cool and then chill. Just before serving Garnish outer Edga with peach slices. Yield 1-9-Inch Pia

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