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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - December 22, 1970, Lethbridge, Alberta Time was when pull' pastry was known only to chefs in the finest restaurants. But dial time- is past Discriminating hostesses hare been guff sheik .for more than a dueautTNow experimental cooks have found that those same frozen, patty shells may be thawed and rolled for literally auncTreds of elegant dishes heretofore untried in most American kitchens. _ Executive Chef Autoine Huber of the elegant Sheraton-Palace Hotel in San Francisco made news recently he showed writers at die Newspaper Sood Editors Conference how truly convenient and easy it is to work with the thawed dough. Presented here for the first time arc Chef Huber's directions for making Lamb Chops Souvarov. Similar better known Beef Wellington, they are double-cut rib or loin chops, topped with duxelle, and mapped with a thin layer of puff pastry. The dough for one patty shell, thawed and rolled, fits each serving nicely. To save time, (he chops may be broiled, cooled and! wrapped, then frozen a clay of two ahead. Thaw in refrigerator before baking to assure, cooking all the way through. A really yummy Cabana Banana Bum Cake for dessert provides contrasting textures and tastes of a gourmet dinner. A crunch? green salad made fancy with avocados and a perky vegetable round out a complete party meal. Why not make your next dinner party this combination of Old World elegance and .New World flavors? The fancy looking but easy-to-niake ruin cake part oi the dessert may also be baked ahead and frozen. Then bananas and other finishing touches can be added the day of the parly. The banana keeps its color well with the lime-rum treatment in the recipe below. Alternated with dainty Pirouette cookies spoke-fashion on a lopping of whipped cream, abun- dant banana slices lend an opulent air in keeping With the rest of the meal. LAMB CHOPS SOUVAROV ieai1mm wit "1 tablespoon chapped parsley 1 ty os.) package frozen patty shells, thawed e double rib of torn lamb chops pound fresh mushrooms, chopped fine cup chopped shallots of green onion 1 tablespoon, gg Egg wash: Beat 1 egg with 1 tablespoon coH water, 5 mt Bste Decorate bone RUM CAKE 2 eggs, separated, cup oil cups sugar cup milk cup-sifted cake flaur cup darkrum" 1 teaspoon salt 1 teaaooa oianlla S teaspoons double-action baking fowier Preheat oven to Grease and Hour 2 round 0-incli layer cake pans. Beat egg whiles, in small, deep bowl until frothy. Gradually bear in cup sugar, continuing to beat until very staff and glossy. Hesift flour, with salt and baking powder into_ second miring bowl. Add oil and half the liquid Beat 1 mmute with meter at medium speed (or beat vigorously by Scrape sides and bottom of bowl frequently. Add re- mmmng liquid, vanilla and egg yolks. Heat 1 minute longer. I old! in egg white mixture. Pour into prepared pans. Bake 25 to 30 nunutes, until layers test done. Turn out on wire racks thoroughly before filling. Makes 2 (9-inch.) layers. "Or, ass mm extract CABANA BANANA FANTASY 2 baked, cooled S-lnch Hum Cake layers large Cabana bananas I tablespoon lime jutce i3 tablespoons dark mm" cups whipping cream 3 tablespoons sugar teaspoon instant coffee S Pepperidge Farm Pirouettes Bake and cool Rum Cake layers. Peel and slice bananas (about inch Combine lime juice and 1 tablespoon rum; pour over banana slices to keep the color pretty. Beat cream with sugar and coffee powder just until stiff. Gently beat in the remaining 2 tablespoons ruin; beat just until cream Jiolds in firm peaks. Put.cake layers together with half the cream and half the sliced bananas Top cake with remaining cream and refrigerate to 1 hour to mellow Arrange remaining drained banana slices on top and placei Pirouettes spoke-fashion on cream. ''Or, use teaspoons sera extract f li yottf nest patty is to fcs a j aj" iastead of chimer you can impress your guests with your newfound skills with puff pastry aad some eaigue tors doeuvies featuring bananas, Serve a fresh idea in pimvheel sandwiches, "banana Cocktail Bolls have a banana center stur- wunded by very thin sliced white bread, a slice of pinfc ham, and a circle of parsley-flecked cream cheese, They sot only look pretty, they taste snarvelous, For anotbjM change of pace, by banana rounds f retbly topped with cheese rosettes pressed tram a tube. Almost any cheese would be appropriate Sacoa bits are also delicious on banana slices. Cbcfctail Napoleons are a new idea to be sure Everything can be done baked- fflhngs it only takes a moment to put we Snots doeuwes together and cut They hold as the fillings are sot too moist. And they aiay be eaten from the hand, although a small Kocfctail plate and fork are Ideal The Caviar Cocktail Puffs are really patty shells sn miniature, They may be baked ahead and stored an an airtight metal container then filled shortly (before serving, To tie something new, add something tried end ever-popular guacamole dip served with Toasted Thins, "Goldfish" Grackers'are De- lightful rjibblers. _ In working with the frozen patty shells' keep in mind some of the suggestions given by Chef Huber at the Palace: Thaw patty shells in refrig- erator oyernighL Dough should be kept cold to fte touch. Chill again after shaping and before baking. ISever roll puff pastry into a ball as you would pie dough because this destroys the layered eflect Don't be afraid to try; practice makes per- fect, .Ninety percent of the work of puff pastrv'has jVippn rmncs r_ _ 1 vacknge (S oz. I cream cheese I tablespoon milk S teaspoons prepared I teaspoon prcixirnd horseradish 3 I'mely chopped parsley CABANA COCKTAIL ROLLS t'i slices Pepperidge Farm, Veru Thin Sliced, White Bread slices boiled hum (abuut long) S -small Cabana, Softm cliuESu. Beat in inilii, mustard, jiorscradish and uarsiev Trim crush from Snf'f 'l'''0' T d'feSe mi'XtUrr me slL" niri slices of bread by nnslimg the eckcs, spread will, clicesc, tTtii tnah-s five "Jtangular ICBS. Sprpad about 2 tablcinoons cheese muture over ml, (.raul Top ol hum, to lit. Sp.rad cl.Besc on top of PI f.c a alung SKlc Hrimming banana (if, if Uarh h4 r "r lonscr- Cut uad! rau SH ba re Jaire, cut them m halves or cmaiters to teead. COCKTAIL NAPOLEONS 3 frozen patty shells, fhtuned In, refrigerator Egg Filling shrimp Pilling Soil 1 patty shell at a tinio on lightly Homed board, turning it over frequently to get a long strip. Trim sides to make a strip about 7 inches long and 3 inches wide. Flaw strip on a cooky sheet and chill a few minutes. Set a sec ond baking sheet ou lop of pastry. Bake at for 5 minutes. Remove lop baking sheet and continue baking 0 to 8 minutes longer until crisp and golden brown. Cool split each, strip into 3, layers (you will fe> iave a total of 6 Top 2 bottom layers of baked pastry with Egg Filling. Cover with another pastry strip. Spread this with Slirimp Filling, then set the lomaining pastry StnDS On tOD. Prpjy: fiapli EGG FILLING: Finely chop 3 hard cooked eggs'. Mix with 3 tablespoons mayonnaise, teaspoon salt, 1 Icaspoou prepared mustard, leaspoon dill :uid ,'i or 1 drops Tabasco. Add 1 tablespoon finely chopped imnicYilo. SlilUMP FILLING: Drain and chop 1 can (4 oz.) do- veined shrimp. Mix with 3 tablespoons mayonnaise 1 tablespoon finely chopped green onion, I tablespoon chopped parsley. ;