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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Aug 22, 1968
Page
3
Crab puffs rank among fine company menus with Crab Vol-au-Vent a crab meat in a feather light pastry case. Modern use of frozen pastry shells in supermarkets lets home cooks recreate master chef style pate feuilletee with minimal effort.
A recipe item for CRAB VOL-AU-VENT uses frozen patty shells and a sherried crab and shrimp cream. It lists ingredients including onion butter flour condensed shrimp soup milk crab meat and sherry with directions to prepare six shells and fill generously, garnished with tomato and parsley, serving six.
A writer describes feeding a family at Mission Beach with one long daily meal, shopping on foot at a local market open decades, and experimenting with seaweed soup. They note the market carries fresh produce and local treats, and share Marshall's seaweed soup recipe amid joking remarks about abalone and grunion.
Travel adviser Mary Gordon offers guidance for Americans dining in France Spain Italy and Germany. She outlines common menu word similarities and potential confusions along with a Menu Translator service. She also suggests practical tips for solo female travelers and recommends trying local foods including sardines in Portugal and gazpacho in Spain. A Zabazone dessert recipe is provided for home cooks with steps for both hot and frozen versions.
A recipe for molded cranberry salmon salad and cranberry prune snow serves as a spring luncheon dish. It details cran berry sauce with gelatin to mold, combining salmon celery scallions green pepper and pickles with mayonnaise and cream, plus a cranberry prune gelatin dessert.
A picnic guide suggests preparing a roast for an outdoor day, with advance prep tips, packing in insulated bags, and using dry ice if needed. The recipe seasons a eye of round roast with a marinade and horseradish mustard spread, then grills and chills for serving in rolls.
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