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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Feb 22, 1968
Page
3
Handed down seafood recipes in Massachusetts homes carry ethnic terms like pesze pesce and fisk e. The Norwegian Viske Pudding combines flounder onion and a light souffle method baked in buttered crumbs. The dish serves six and a tomato or mushroom sauce may accompany it. Thursday February 22 1968.
A gardener blends home planting and cooking, praising lettuce and nasturtium ideas, with notes on Scottsdale nurseries and a pantry of herbs. It shares a recipe using nasturtium leaves and cucumber, plus kitchen tips for rosemary flavored chicken Genovese and related dishes.
A collage of kitchen directions features a lemon wafer recipe with butter sugar eggs and lemon extract, a chicken dish with wine and tomato paste, and an herbed oven fried chicken plus bread dough steps for two loaves. Each item provides measurements methods and bake times.
A kitchen column presents Spanish Chicken with almond saffron sauce and baked tomatoes with onion stuffing. Also includes a cherry cognac dessert with vanilla ice cream, detailing ingredients and steps for each dish and serving sizes.
Miss June Gibbs of the University of Arizona Cooperative Extension Service reports that replacing half the fat in standard cake batters still yields a tasty, attractive cake. Ruth Matthews of the ARS tested one part fat to eight parts flour using all vegetable and other shortenings. A taste panel found half-fat cakes appealing and comparable in volume to regular cakes, showing proper rising.
A recipe for a striking buffet dish featuring oysters in grapefruit shells. Build a round endive base, line grapefruit shells, fill orange shells with cocktail and sour cream sauces, and arrange oysters on endive with tomato and olive garnish. Yields twelve servings with two sauces and careful preparation steps.
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