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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
May 15, 1969
Page
3
A guide to glass choices for champagne handpicks two main styles the tulip and the saucer. It explains how the tulip showcases bubbles and how the saucer offers versatility, plus tips on balanced sturdy glasses and proper washing to preserve the pale gold color and sparkle.
The Organization of Arab Students in Tempe and Phoenix hosts a fundraising dinner tonight at First Congregational Church Phoenix Second Street and Villetta with a menu featuring Hareesa and Laham Mashwee. Farouk Mawlawi of the Arab Information Office in San Francisco will speak, donations are five dollars, reservations via 966-0078 or 966-1778.
In a 1920s style kitchen feature, Great Western Test Kitchens at Hammondsport NY present several punch recipes. Passion Punch Rainbow Punch June Wine Punch Lauterne Punch Charepacie Punch mix brandy wine sherbet fruit mint citrus and ice for festive occasions. Each formula yields multiple quarts and uses branded wines and liqueurs with instructions to chill and serve immediately.
Instructions describe selecting a large ice block sized 25 50 100 or 200 pounds. Chill ice to near zero then warm to room temp, shape by chiseling a hole in top center, insert a metal pan and keep it hot until desired size. Round corners by scraping and present with flowers to conceal the pan.
The FDA cautions on cyclamates amid studies showing potential toxicity in animals and possible diarrhea in humans at higher intakes. Consumers may face labeling proposals, while saccharin remains deemed safe. A reader shares diet tips and a banana cookbook, noting low calories and cholesterol in bananas.
Instructions describe making a sausage pie with biscuit topping. It lists ingredients such as pork sausage water onions tomato soup biscuit mix and milk. Steps include browning sausage onions and drippings placing in a casserole adding tomato sauce water and milk, shaping a biscuit top, and baking at 400 degrees for about 15 minutes to serve.
Recipe details a Cheese Shrimp Rarebit combining Chateau cheese spread with nonfat dry milk and dill, mustard, and shrimp. Instructions cover double boiler melting, milk whisking, and serving with toast. Yields about five cups of sauce. keep shrimp hot in a colander.
A bride to be considers make ahead canapes for reception guests. Recipes cover Ham Cheese Spread Date Cheese Sandwiches Sherried Tomato Aspic Rhine Wine and Crab spreads with cream cheese, wine, herbs, and seafood, plus rolled cheese sandwiches and steps to chill and serve.
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