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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Sep 26, 1968
Page
8
A nostalgic meat feature praises salmon for eye appeal and ease of prep, noting its Roman-era popularity and health value. It provides two recipes Salmon Steaks Olympia with lemon butter sauce and Sour Cream and Lemon Salmon Steaks, detailing ingredients and baking or broiling steps for four to six servings.
The article discusses celery seed and celery salt as spice staples enriching old fashioned dishes like chow chow pickles and cole slaw. It notes growing imports, regional uses in seafood and fried potatoes, and provides a Hungry Boy’s Cheese Soup recipe using celery seed and onion.
Scottsdale supermarkets promote two pound see through moisture resistant bags for powdered and brown sugar. The packaging keeps moisture out of powdered sugar and preserves natural moisture in brown sugar, preventing hardening. After opening, seal tightly with a rubber band to keep sugars soft and lump free.
Judy Reynolds argues that milk, despite a bad public image, remains essential for good nutrition. She cautions mothers against switching to filled milk with vegetable fat, noting it lacks nutrition and can mislead consumers about its health benefits.
The Milk Industry Foundation study titled Filled and Non-Dairy Products finds that filled milk and non dairy products contain about nine calories per gram, same as whole milk. It notes consumer ads mislead about lower calories in these substitutes.
A homemaker shares a system for organizing clipped recipes into a sturdy three ring notebook. She details steps from selecting a notebook and dividers to tabbed categories like bread meats desserts, plus tips for adding and rearranging pages. The piece also extends into nutrition notes on milk, its minerals and vitamins, and guidance on dairy choices.
A noted method for Swiss steak uses beef round cut into individual servings with braising. Dredge in flour seasoned with salt and pepper, brown in lard, then add onions and tomatoes and bake slowly at 325 F for about 2 hours until tender, yielding 4 to 6 servings.
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