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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Sep 21, 1977
Page
6
Copley News Service outlines a cholesterol friendly fish menu with marinated baked and stuffed fish, fish fillets with ginger, and tuna or salmon souffle. Recipes use polyunsaturated oil, vinegar, onion, parsley, lemon juice, bread cubes, and spices, yielding 4 to 6 servings per dish.
Nutrition authors Sally DeVore and Thelma White critique a standard American dinner of salad beef patty potato beans butter and pie as low in vitamins calcium and fiber. They note desserts are shrinking and urge substitutes like fish or cheese and romaine or leafy greens to boost nutrients.
Conserve made with tomato and citrus combines 8 to 9 large ripe tomatoes 2 oranges and 1 lemon unpeeled with 7 cups sugar and whole spices simmered in a cheesecloth bag then raisins added. The mixture reduces to a clear syrup and is jarred hot with paraffin seal after boiling.
Virginia Rourke leads the Scottsdale Symphony Guild as it invites members to a Friday gathering from two to four p.m. at the Inn at McCormick Ranch in Scottsdale. Founded in 1975 with an eight member board, the group has grown to 156 members, previously 81. Current projects include a Premiere Opening Party and a fashion show. The guild is selling chances to win a 1978 Thunderbird donated by Charlie Rossie Ford.
Brown ground chuck and mushrooms then combine with tomato sauce water onions Italian seasoning wine pepper and cheeses. Simmer sauce while pasta cooks then layer sauce spaghetti and cheese in a casserole and bake at 350 degrees for 45 minutes.
A simple Walnut Chicken dish pairs well with beer, offering an easy to prepare option for entertaining guests. The recipe emphasizes straightforward steps and a savory result suitable for a crowd.
Casserole recipe uses 2 1/2 pounds ground beef 2 medium zucchini onions and peppers with oregano tomato paste cottage cheese mozzarella and Parmesan baked as a 3 quart dish. Walnut chicken with soy beer ginger garlic mushrooms and walnuts stir fried to serve four.
A kitchen guide contrasts store bread with a traditional home recipe. It outlines a simple yeast dough, rest and rising times, shaping into leaves, pan baking, and a sweet egg bread variant. Strong notes cover temperatures, ingredients and the satisfaction of home baking.
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