Eggs feature in luncheon menu with Spanish touches
A Scottsdale column outlines affordable luncheon ideas built around eggs. Recipes include Eggs a la Riojana with red pimiento and tomato sauce baked over eggs, and Tortilla de Sardines with sardines folded into a fluffy omelet. Olive oil adds distinct flavor.
Hot and Cold Party Foods With Spanish Flave
A collection of hot and cold hors d oeuvres for a cocktail party outlines prep notes and a few recipes. Empanadas use beef onions peppers olives and raisins baked until browned. Guacamole mixes avocado tomato onion coriander and lemon juice served with tostadas. Pickled fish combines halibut with olive oil vinegar lemon juice and spices then pan fried and served with the cooled sauce.
Old Scottsdale Recipe Shared In Local Column
Scottsdale Progress columnist Mrs. George Reedy gives readers NANA'S COFFEE CAKE instructions. The recipe lists dry ingredients, creaming butter and sugar, beaten egg, milk and vanilla, and a filling with brown sugar cinnamon and nuts. Bake at 375 degrees for 26 to 30 minutes.
MENTIONED IN THIS ARTICLE
George Reedy
The
Scottsdale Progress
Scottsdale
Progress
Also Mentioned on This Page
Scottsdale Daily Progress
Aix
Nana
Betty Reedy
Southwest
Flower World
Scottsdale Rd
McDowell Rd
E. McDeweil
Scottedate
Second Ave
Belleview
Scottsdale Educational Center
Bath Street
Suite
Scottsdale, Arizona