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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Nov 28, 1973
Page
3
Two recipes stretch meat amid rising food prices. One mixes ham and ground beef into a loaf with mandarin orange topping and horseradish sauce. The other features a smoked shoulder roll baked in a bag with fruit skewers and a honey butter glaze.
The article outlines dill sour and sweet cucumber pickles, including genuine and processed dills and kosher styles. It notes USDA grade standards and buying tips. It then provides Savory Beef Roulades using round steak, bacon, onion, dill pickle, carrot, beef bouillon, and wine, rolled, browned, simmered, and served in six portions.
Ground turkey mixed with bread crumbs milk egg and seasonings forms balls browned in oil. Simmered in mushroom soup with sherry curry powder then poured over hot rice or noodles. Serves six.
In New York a 1890s tale recounts a New England woman who, while making peanut taffy, mixed baking soda with syrup in a cluttered kitchen. The substitution yielded peanut brittle, noted as a purely American accident.
Winter squash is in peak supply now through December per the USDA. Varieties include Hubbard Banana Acorn and Butternut. High quality produce should be fresh with intact shells. Seeds are scooped out before or after cooking. Hard rind varieties store for months in a cool dry place around 60 degrees. Cooking options include baking steaming and boiling. Small squashes taste great halved with brown sugar or honey and butter. Use little water when boiling or steaming to preserve flavor and nutrients.
A chocolate loving recipe for yeast bread titled Chocolate Rum Loaves uses oats and wheat germ for texture and nutrition. It details making the dough with chocolate butter milk and vanilla, rising twice, baking at 350 degrees, and finishing with a rum frosting.
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