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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Oct 10, 1968
Page
8
A hostess notes best parties blend good company with food and careful prep. Recipes include a creamy onion shrimp casserole with cheese, tossed salad with Good Garlic Dressing, and Fruited Ginger Meringue Pie with ginger and evaporated milk filling.
Salt River Project hosts its third year of Homemakers Fare with the theme Foods with a Foreign Flair. Admission is free but reservations are required. Larry Popkin notes focus on modern home freezers and meal prep including freezing items and wrapping techniques. The program will tour several Valley locations to ease attendance. call 273-5674 for reservations and nearest site. Over 12,000 attendees in past two years. Recipes featured include Bombay Fruit-Cup Winter and Swedish Cheese Potatoes with steps and ingredients.
Sharon of Sharon's Catering Service will lead a five week course in hosting from Oct 28 29 in Scottsdale. Sessions run Mondays or Tuesdays 10 to 1130 in the First Federal Savings and Loan Building Fashion Square. Topics cover party planning budgets menus centerpieces and hors d oeuvres with demonstrations and recipes. Fee is 15 for the complete course and limited to 25 women with pre registration required by Oct 21.
A homemaker seeks easy meal ideas using canned meats, rice, and pantry staples. Luncheon Meat Puff blends luncheon meat with rice and olives to bake in 25 minutes for 4 to 6 servings. Dried Beef Casserole combines beef, butter, flour, milk, celery, olives, cheese, and noodles for a 25 minute bake at 350 degrees.
A fragment discusses why breading is used for meats like veal to retain juiciness during cooking. It provides a veal fanfare recipe with veal round steaks, salt, pepper, eggs, milk, mustard, crushed rice flakes, and cooking in drippings or lard. It instructs pan frying slowly for about 30 minutes and serving hot, yields 4 to 6 servings.
A family friendly snack idea from a government booklet. NOR'EAST NIBBLES features 16 fish sticks baked in cheese and served with Sea Sauce made from tomato and chili sauces with garlic, sugar, and herbs. The U.S. Bureau of Commercial Fisheries issued this full color leaflet, Market Development Series No. 10, for 45 cents.
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