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Frederick Post (Newspaper) - July 16, 1987, Frederick, Maryland F-6 THE FREDERICK POST, FREDERICK, MD.. THURSDAY, JULY 16, 1987 Show features gourmet foods Associated Press NEW YORK From salad dressings to chocolate-covered pot- ato chips to bread made with beer and beer without alcohol, the International Fancy Food and Con- fection Show tickled the palate and pounced on the pockets of industry Summer drinks pair juice, soda The four-day gourmet paradise at the Jacob Javits Convention Center, which opened Sunday, exhibited more than products for sampling, notation or purchase by fine-food addicts. The trade show caters to specialty food purveyors, attracts inter- national connoisseurs and pits young producers against industry giants for the dollars of buyers from such stores as Macy's and Bloomingdale's. Because consumers are leaning more toward gourmet foods, "a lot of companies are entering the business to satisfy this ever- increasing said Jim McGilloway, president of the National Association for the Spe- cialty Food Trade, the organization sponsoring the event. "Domestic manufacturers are. marketing products that are healthy, wholesome and con- he added. Well, some of these confections can result in more than an ounce of paunch. Imagine a craving for something salty, something sweet and some- thing ever-so-decadent and you might go for Hollis Savin's gourmet success, Chips au Chocolat chocolate-covered potato chips. The elite treat had humble begin- nings when Mrs. Savin and her husband were about to entertain. "I just couldn't serve potato chips to my yuppie Mrs. Savin explained, so she dipped the salty snack in chocolate and collected both raves and dividends. "It's been selling like says Mrs. Savin, who heads her own Wisconsin company, Yuppie Gourmet Inc. Total sales after only 16 months on the market recently surpassed million, she said. Her newest weapon against the mundane munchies is Puffs au Praline, billed as lighter-than-air butter-and-caramel corn puffs with either macadamia-pecan or cashew- almond pralines. If your fancy leans more toward salads, you may choose to dress it with a California line called Cuisine Perel. The dresssing, created by Sylvia Perel, mixes relishes, marinades, mustards and sauces blended with chenin blanc, chardonnay or cabernet sauvignon wine. She says she and her husband, Leonardo, who emigrated from Argentina with their children, started the company in 1982 using wine, fresh fruit and natural ingredients. The line is devoid of artificial flavors, colorants, salt or sugar. The show offers a variety of wines, from France's chardonnays to Italy's non-alcoholic spumante, Toselli, which captured the NASFT Product Award for the best-tasting beverage. Toselli is billed as the only bev- erage conditioned from the start without alcohol and contains about half the calories of champagne or wine. An alcohol-free beer from Swit- zerland was advertised as having fewer calories than light beer. If you prefer beer in your bread, there are all-natural Dassant Beer Bread Mixes, which require no measuring, no kneading and no ris- ing time. WOODN'T IT BE NICE? When preparing to grill meat, poultry or fish, remember this: Aromatic woods such as mesquite, hickory or fruitwoods that have been pre-soaked can be added to the charcoal to impart a more intense fiavor Non-alcoholic drinks are "in" these days, as is calorie reduction. Unfortu- nately, refreshing fruit juices can be high in calories. One can cut calories by adding club soda or seltzer water to a fruit juice of your choice. (If calories and sugar are not considerations, ginger ale can be used in place of club soda.) I use one-third juice to two-thirds club soda. Make sure both the juice and the club soda are thoroughly chilled. Just mix, stir and serve with two ice cubes. as fast and dilute the drink. Mauna Loa juice and club soda are great together. If your child likes Hawaiian Punch, dilute it with club soda to cut sugar and give it a fizz. Coming soon on the market will be dairy products with a fizz. Try your own, using one-third milk and two-thirds club soda. Mix milk with a flavoring such as chocolate, vanilla, cherry, pineapple, etc., and then add the club soda. If this proportion is too weak, experiment until you get the taste that is right for you. Other excellent combinations with club soda are white grape juice, grape- fruit juice, pineapple juice, apple juice, cranberry juice and pina colada mix. One also can puree fresh fruit in a Chicken salads for picnics or light meals Flexibility is what easy summer living is all about. If you keep a few cans of chicken in your cupboard, you'll have the makings for an impromptu picnic, advises the poultry division, Campbell Soup Co. These handy recipes are geared to light summertime eating, and feature moist, ready-to-eat canned premium chunk white chicken. When the chicken is packed in water, it's extra-low in calories and so versatile, combining well with lots of ingredients, especially summer vegetables. Here are three easy-to-make but imaginative summer salads for toting to your favorite picnic spot or serving right in your own back yard. Two of these chicken salads are served in their own edible containers. A cucumber boat holds the lightly dressed Chili Chicken in Cucumber. Complement this entree with freshly sliced tomatoes and some crusty bread. Also pack a fresh fruit melange of cantaloupe chunks, blueberries and kiwi slices for a delightful ending. Apple Chicken Salad is seasoned with curry powder and raisins. It's easily carried to your picnic table inside apple cups made by hollowing out apples with a melon bailer or sharp knife. Or try a lime-honey dressed mixture tossed with Boston lettuce and endive. For an extra-light touch and easy eat- ing, wrap Sweet and Cool Chicken Salad in large lettuce leaves at the picnic site You'll be ready for elegant picnicking for two if you pack a basket or box with some plates, silver, cloth napkins, a table cover and two wine goblets. And don't forget the corkscrew CHILI CHICKEN IN CUCUMBER 1 tablespoon mayonnaise 2 tablespoons sour cream teaspoon chili powder One 5-ounce can premium chunk white chicken, drained 2 tablespoons finely chopped green pepper 1 medium cucumber, peeled, seeded and cut in half lengthwise In small bowl, stir together mayon- naise, sour cream and chili powder. Add chicken and green pepper; toss gently to coat well Spoon chicken mixture in cucumber halves. Makes 1 cup or two servings. APPLE CHICKEN SALAD 2 tablespoons vanilla-flavored yogurt 2 tablespoons mayonnaise 1A teaspoon curry powder 2 medium apples One 5-ounce can premium chunk white chicken, drained 2 tablespoons chopped raisins To make dressing" In small bowl, stir together yogurt, mayonnaise and curry powder until well-blended; set aside. To make apple cups- Cut Vs-inch slice blender and then add fruit juice and club soda. Again, make sure everything is well chilled. Buttermilk coolers are refreshing. One can reduce calories by eliminating the sugar and decreasing the amount of sherbet. CITRUS COOLER cup orange juice 1% tablespoons lemon juice 1 pint cold buttermilk 3 tablespoons sugar (optional) PINEAPPLE COOLER Vt cup pineapple juice 2 tablespoons sugar (optional) 1 pint cold buttermilk 3 scoops pineapple sherbet Mix well in the blender or mixer with all ingredients chilled. Each recipe makes 3 cups. FROZEN PINEAPPLE SLUSH One 24-ounce can unsweetened pine- apple juice 1 cup water 1 cup orange juice cup lemon juice 2 quarts club soda Boll water and sugar and cool. Add juices. Freeze for 12 to 24 hours. When ready to serve, put some of the slush in a glass and pour club soda over it. The Extension Line by Kathryn Jenkins Make ice cream easily at home LAVENDER PUNCH Juice and rind of 1 lemon Juice and rind of 1 orange 2 cups sugar 1 cup boiling water 2 quarts cold water Vi cup grape juice (purple) 1 quart club soda Combine juice of lemon and orange, rinds, sugar and boiling water. Let stand for 24 hours. Strain. Add cold water and grape juice. Pour into punch bowl. Add club soda just before serving. Yields 20 servings. Easy to make and low in calories, this Chili Chicken in Cucumber is one of three summer salad ideas for picnics. off top of each apple. With melon bailer or sharp knife, scoop out inside of apples; discard core. Chop apple pulp. In medium bowl, combine chopped apple, chicken, raisins and dressing; toss gently to coat well. Fill each apple cup with cup chicken mixture. Makes 1% cups or two servings. SWEET AND COOL CHICKEN SALAD 2 tablespoons lime juice 1 tablespoon honey 1 tablespoon vegetable oil One 5-ounce can premium chunk white chicken, drained cup coarsely chopped Boston lettuce cup thinly sliced endive Endive leaves Chopped walnuts for garnish In medium bowl, stir together lime juice, honey and oil until well blended. Add chicken, lettuce and sliced endive; toss gently to mix. Cover; refrigerate until serving time. Serve on endive leaves. Garnish with walnuts. Makes 1% cups or two serv- ings. (Continued from Page F-l) electric mixer until smooth; freeze. Makes eight servings. BANANA NUT FUDGE ICE CREAM One 7-ounce jar marshmallow creme One 6-ounce package semi-sweet chocolate pieces 1 pint half-and-half cup mashed ripe banana (anoroximatelv two V4 cup chopped nuts Combine marshmallow creme, chocolate pieces and Vfe cup half-and- h a 1 f in 2-quart saucepan. Cook, stirring frequently, over low heat until well blended. Add remaining half-and-half and bananas; mix well. Pour into 9-inch square pan; freeze until almost firm. Coarsely chop mixture; spoon into chilled bowl. Add nuts. Beat with elec- tric mixer until smooth; freeze. Makes eight servings. from the Kraft Kitchens Here are four basic ice cream recipes that can be made in electric ice cream makers; basic recipe No. 1 and basic recipe No. 3 can be made in freezer trays as" directed. Add a flavor vari- ation, then pour into freezer trays and place in freezer. After about 2 hours, remove from freezer and beat with elf otric mixer to break down ice crys- tals, about 2 minutes. Return to freezer. Repeat every 2 hours until ice crystals are not visible on surface of ice cream. One more beating should be adequate in most cases. Freeze ice cream until firm, then pack in covered containers. Basic recipe No. 1: a traditional ice cream, super rich and creamy. Expen- sive, but worth it for special occasions. 4 cups heavy cream 6 egg yolks or 5 eggs, beaten 1 cup sugar In a double boiler, scald cream. Beat egg yolks with sugar until light and fluffy. Add to the cream and simmer gently over low heat, stirring constantly until thickened. Remove from heat and cool in the refrigerator. Add one of the following flavor combinations and pre- pare ice cream as directed. Makes 2 quarts. Basic recipe No. 2: a French version of basic 1, but just as creamy. A bit easier on your budget. 3 cups milk 1 cup heavy cream 6 egg yolks or 5 eggs, beaten 1 cup sugar In a double boiler, scald milk and cream. Beat egg yolks and sugar until light and fluffy. Add to milk-cream mixture. Simmer gently over low heat, stirring constantly until thickened. Remove from heat and cool in the refrigerator. Add one of the following MONTGOMERY ASSOCIATES Obstetrics. Gynecology. Infertility and Genetics John L. Young, M.D., F.A.C.O.G. Jonathan S. Elias, M.D. Ail deliveries are performed by physicians at Shady Grove Hospital where birthing rooms, 24-hour anesthesia and pediatric services (if needed) are available. Shady Grove Hospital Physicians Bldg 971 5 Medical Center Dr. Rockville, Md 20850 Germantown Medical Center 20528 Germantown Rd Suite 104 Germantown, Md 20874 Telephone: (301) 279-9400 GATEWAY CENTER Vz Mile North of Th'urmont, Md. on Route 15 Thurmont, MD. "-'Phone 271-2021 "COME! SHOP WITH US 7 PAYS A WEEK Won. Sat. 10-4, Tues.-Fri. 10-5, Sun. 12-5 July 19 Only All Dresses S1O each (retail value 310 up! NEW ITEMS FOR A HOT JULY! Coca-Cola Nite Shirts reg. price 826 Our Price SetS reg. price Our Price 8 Large Selection Ladies' 8150 Plus Name Brand Dusters, Robes Blouses to fc pr. Phone Ooen 7 Davs A Wk 9 to 6 Except Sun 10 to 6 GATEWAY ORCHARD L.MWLI ANNIVERSARY SALE! Pepsi, Diet Pepsi, Mountain Dew Six 12-oz. Cans 50 ib. New Potatoes Local Squash lb. Local Cabbage Local Kale 5 bushel Good thru July 22 flavor combinations and prepare ice cream as directed. Makes 2 quarts. Basic recipe No. 3: a traditional American recipe. Very, very rich, with a slightly more airy texture than the preceding two. The best recipe if making ice cream by hand. 5 cups heavy cream 1 cup sugar Combine heavy cream and sugar in a large bowl. Add one of the following flavor combinations and prepare ice fronm ae rtiropfpd MaUps 2 Quarts. Basic recipe No. 4: an economical version using evaporated milk. Very smooth and creamy. Three cans (13 ounces each) evapo- rated milk 1 cup heavy cream 1 cup sugar Combine milk, heavy cream and sugar in a large bowl. Add one of the following flavor combinations and pre- pare ice cream as directed in general procedures. Makes 2 quarts. Note: Check sugar requirements on each recipe for substitutions. ICE CREAM FLAVORS Pick your flavor and add ingredients called for to one of the basic recipes: Praline: Substitute 1 cup dark brown sugar for the sugar in basic recipe. Two cups chopped pecans. Mint julep: cup bourbon or 2 table- spoons brandy extract. One bottle (1 ounce) mint extract. Key lime: cup creme de menthe or one bottle (1 ounce) mint extract. Three tablespoons lime juice. Two tablespoons lime rind. Apple brown betty: Substitute 1 cup dark brown sugar for sugar in basic recipe. Two cups applesauce. One cup chopped walnuts. Cherries in snow: Decrease sugar in basic recipe to Vz cup. One and one-half cups red maraschino cherries with syrup, coarsely chopped. One-third cup cherry brandy or 2 tablespoons brandy extract. Avocado and lime: Two cups avocado puree (about three One tablespoon grated lime rind. Ginger snap: One cup chopped crystallized ginger. Beach plum pudding: Three cups vanilla wafers, crushed. One cup fresh plum puree (about four to five or 1 cup fresh peach puree (about two to three Brown derby: One 8V4-ounce package chocolate wafers, crushed (about One llVfe-ounce package choco- late pieces. Three tablespoons strong coffee. Mandarin almond: One cup toasted slivered almonds. One tablespoon grated orange rind. One teaspoon almond extract. What? You want just plain vanilla? Then simply add 2 tablespoons of pure vanilla extract to the basic recipe. SAFEWAY _ RENT A spet magic "STEAM" MACHINE for the most dramatic carpet cleaning results you've ever seen! Professional Results at a Low Do-lt-Yourself Price' Loosens and lifts the deepest dirt'Restores color -3 and brightness to any type appeailiel carpet! Cleans, Rinses, and Vacuums all in one1 Dries your carpet as it cleans! OOOFF COUPON This coupon entitles the bearer to S3 OO OFF the regular rental of a CARPET MAGIC "STEAM" MACHINE CVOIOee RllfllPT C