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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Jan 23, 1969
Page
3
A Scottsdale civic club recipe column features Mrs. Leo Benedict and the Scottsdale Woman's Club. It presents Crab Tomat o Aspic Salad serving 12 with crab meat and almonds and invites groups to participate in future recipes and civic projects.
A vintage style citrus gelatin salad combines lemon and orange flavors with mayonnaise and bleu cheese. The recipe yields eight servings, using lemon and orange flavored gels, fresh juice and peel, chopped carrot, and orange pieces set in a mold or pan.
This note offers pouring guidance from service style to glass choice for wines. It includes a Champagne fizz recipe using highball glasses, ice, orange juice, and chilled Champagne. It describes refrigerating orange gelatin to a syrupy set and combining oranges with carrot and lemon layers for a layered dessert or garnish.
A collection of citrus based recipes from Florida chefs including Grapefruit-Shrimp Hors d OEuvres by Carl Helm, Baked Grapefruit by Bertha Henshaw, Citrus Fruit Soup by Mrs McCloud, Syrup Orange and Grapefruit Mix, and Orange Bread Rolls by Norman Thalea. Recipes use grapefruit as centerpiece with seafood fillings, broiled fruit, and orange marmalade syrup style pairings.
A compiled menu of recipes includes baked spareribs with orange sauce, orange glazed pork chops, fresh orange frozen pie, and flaming fruit with Madeira. The entries credit Willy Schmitt at the Key Biscayne Hotel and Walter Bedgood at Brahma Restaurant, with detailed ingredient lists and cooking steps.
An old guidance piece promotes snacks within the four food groups and offers two recipe ideas. The Tomato Milk Appetizer combines tomato juice and hot milk with seasonings for servings, while the Blue Cheese Log uses cream cheese, blue cheese, and chives formed into a log and rolled in chopped chives for a chilled bite.
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