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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Apr 21, 1968
Page
3
Fresh spring asparagus should be bright green and tender with closed tips. Remove the tough white portion before cooking then wash trim and tie spears. Boil in salted water briefly, then finish in covered heat to keep the vibrant color.
Trimmed spears laid lengthwise in a skillet are salted and simmered with boiling water just to cover. After a brief bail, cover and cook ten minutes until spears can be pierced with a fork. These asparagus recipes come from the test kitchens.
A recipe feature blends ground round with onion soup mix and minced parsley to form a stuffed loaf. It includes a mushroom pepper sauting step, bake at 350 degrees for about one hour, and finished with onion whipped potatoes optional. Also covered are chicken with asparagus Hollandaise and a fresh chive cream dressing for 6 servings.
The article highlights using corn meal and grits with two staple ideas from The Flavor of American Tradition booklet by Quaker Oats and Aunt Jemima. It provides a sample recipe for corn mush with a savory topping of ground beef olives tomatoes chili powder and cheese baked until set, serving six.
In Oregon based memories the author recalls neighborly potluck bonds and shared coffee pots. The piece promotes Scottsdale's United Rent Alls on 2602 N Scottsdale Road offering coffeepots champagne fountains portable bars and other party gear with delivery and pickup. It also mentions Perfect Window Cleaners in Mesa offering house cleaning and window services and Liquor Oasis in Fashion Square lending cocktail glasses and providing recipe books and bartender contacts.
Quick and easy Massachusetts seafood dish from New Bedford emigrants. Scallops Portuguese uses sea scallops with butter garlic salt pepper and parsley. Prepare by halving if needed then saute until golden and finished with parsley. Eight servings.
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