Newspaper Page Text
:■.■ ; W ' ; ■
.■IHM MSB '
xv w v
’1
tuf ■ Ik *-wKT ik t> Y Vwwft'/
f ‘ ft 3
/!,< t - v <jK :
faMßKri
Ift KyKS b W Ci war
® \Se J r<L
M J Wt WliZ
\ x
ft V. •'•2l2*-' , *V ” **4Lj|LJßirlE^ l * l “ W-SI- ' X-ft
•" • •-
■ ■ ■■■■"■■' <<^w<,cw^ "
FRENCH TOUCH—Scallops a la Provencale, which are sauteed in a mixture of garlic, onion and
oil, have an authentic south-of-France flavor. Serve them as a main dish with a green salad and
crusty bread.
Seasoning tricks add
flavor to seafood
By SUSAN DELIGHT
Copley News Sendee
Seafood in this country often
is relegated to such humdrum
cooking methods as frying and
baking. And seasoning is
limited to ordinary salt and
pepper.
With a few seasoning and
preparation tricks, seafood can
become exotic creations which
delight the gourmand.
Scallops, for instance, can be
turned into scallops a la
provencale, a delicacy popular
in the south of France. The
scallops are delicately
seasoned with a fragrant
mixture of onion and garlic and
sauteed in oil. They can be
served as hors d’oeuvres,
second courses or as a light
main dish.
Flounder or sole fillets can
become sweet ‘n’ tart flounder
and, when served with a caper
sauce, an epicurean’s fare.
Serve scallops a la proven
cale as the French would,
accompanied by a green salad
with peanut oil and vinegar
dressing and a crusty long loaf
of bread.
Bahamian dishes tasty
By THE BASCOMES
Copley News Service
The Bahamas are a group of
some 700 islands in the British
West Indian Archipelago —
some mere coral hunks and
others much larger than New
Providence, where Nassau is
capital.
Those who are fortunate
enough to live there, some
regular winter-only residents,
share the knowledge of and the
taste for the many distinctive
dishes classified as native.
Some of their ingredients
may be described as exotic by
stateside standards, but most,
such as conch, crawfish and
casaba, can be found here at
home, or perfectly acceptable
substitutions made.
Also, where most Bahamians
cook with a “little of this” and a
“little of that” and the usual
amount of patience that goes
with it, we have tried to come
up with some reliable recipes
for a typical Bahamian meal,
where substitutions could be
made if certain ingredients
were not obtainable.
During cocktails we’d nibble
along on small conch fritters,
dipped in a piquant sauce to
keep us thirsty. There can be
variations of the cocktail
sauce. We are partial to a
recipe furnished by the Sisney
Alburys of Harbour Island, If
you can’t find frozen conch at
one of the specialty food
counters or seafood stores, you
can substitute minced clams.
SCALLOPS
A LA PROVENCALE
cup peanut oil
1 pound scallops
2 tbsps. minced onion
1 small clove
garlic, minced
v« tsp. salt
Generous dash pepper
1 tsp. chopped parsley
Lemon wedges
Measure peanut oil into
skillet. Add scallops, onion,
garlic, salt and pepper. Cook
over medium heat, stirring
occasionally, until scallops are
done, about five minutes.
Garnish with parsley. Serve
with lemon wedges. Makes four
servings.
SWEET *N’TART
FLOUNDER
2 pounds flounder or
sole fillets,
fresh or frozen
L 4 cup lemon juice
1 cup flour
1 tsp. salt
tsp. pepper
2 eggs
2 tbsps. milk
1 cup Angel Flake
coconut
Melted fat or
oil for frying
Caper sauce
ALBURY’S CONCH
FRITTERS
Blend in a bowl: cup
ground conch (or minced
clams), 1 cup flour, 1 tsp.
baking powder, 2 tbsps. tomato
catsup, 1 tbsp, minced onion, 1
tbsp, chopped green pepper, 1
tbsp, salt, and enough water to
make into a paste. Drop a half
teaspoon of the batter at a time
into deep hot fat. Fry until
cooked through and crisp on the
outside.
Sauce: Blend h cup seafood
cocktail sauce, 1 tbsp,
mayonnaise, 1 tsp. mustard, 1
tbsp, pickle relish or hot dog
relish, 1 tbsp, lemon juice and
pepper to taste.
We would start dinner with a
fresh dill soup, another Har
bour Island specialty.
FRESH DILL SOUP
Put 1 pound fresh
mushrooms, 2 small onions and
the leaves of 1 bunch of dill
through a meat grinder. Saute
this in fresh butter for five
minutes, add four tins of beef or
chicken broth, bring to a boil
and cook for five minutes. Add
heavy cream to thicken
slightly, and season with salt
and pepper to taste before
serving. Serves eight.
Next comes baked grouper
fillets in white wine, a specialty
of the Buena Vista, in Nassau, a
restaurant that has been
leading the gourmet parade in
the Bahamas since it was
established in 1946. Most any
fish fillet could be substituted
for grouper, but good seafood
Thaw frozen fish fillets.
Divide into serving-size por
tions. Pour lemon juice over
fillets and let stand for 30
minutes. Sift flour, salt and
pepper together. Beat eggs well
with milk. Dip flounder fillets
in flour mixture, then in egg
mixture, and then in coconut.
Fry in fat or oil Vs inch deep at
360 degrees until brown, turn
ing to brown both sides. Serve
With sajee. Makes six
servings. :
CAPERSAUCE
2 tbsps. butter
4 tbsps. flour
1 ft cups boiling water
2 chicken
bouillon cubes
ft tsp. salt
Dash cayenne pepper
1 tsp. onion juice
ft cup capers
Melt butter in top of double
boiler; blend in flour. Dissolve
bouillon cubes in boiling water.
Add slowly to butter-flour
mixture, stirring constantly
until smooth and thick. Add
salt, cayenne, onion juice and
capers. Serve over sweet ‘n’
tart flounder. Makes ap
proximately two cups of sauce.
stores in the States now carry
grouper in season, or can order
it.
BAKED GROUPER FILLETS
IN WHITE WINE
Clean fish and fillet it into
medium-sized slices, season
them with salt and pepper and
sprinkle with lime juice. Saute
chopped onions, celery, sweet
pepper and thyme in butter.
Add tomato paste and bread
crumbs until you get a crumbly
mixture. Put fish fillets in a
buttered baking dish, spread
crumb mixture on top, garnish
with more chopped sweet
pepper and tomato slices. Add 1
inch of a dry white wine, cover
the dish with aluminum foil and
bake until tender in a moderate
oven.
For dessert, a banana
pudding would be typical of the
Bahamas.
NASSAUVIAN
BANANA PUDDING
1 tbsp, butter
3* 2 tbsp, dark brown sugar
8 bananas
2 tbsp, flour
* 4 cup milk
Work together the butter and
the brown sugar. Mash the
bananas with a fork or potato
masher (you should have about
3 cups). Combine butter
mixture, mashed bananas,
flour and milk. Turn into
greased 9-inch Pyrex pie plate.
Bake in 350-degree oven about
30 minutes or until fairly firm
but not stiff and dry. Serve
warm with cream or a lemon
sauce. Serves six.
FOOD FOR AMERICANS
That Irresistible Pizza
By AILEEN CLAIRE
XEA Food Editor
Italian foods prove irresti
ble with the pungent spices
and sauces. The secret to
cooking Italian delicacies
well is in the use of such
herbs as oregano, rosemary
and aromatic basil.
For example, crumble
some oregano on grilled
cheese or a hamburger-and
tomato sandwich or sprinkle
ground oregano on an omelet
or creamed eggs and you'll
be surprised at the height
ened flavor.
For pizza fans here is what
some regions call pizza
around-t he-world. meaning
there is everything on it. It
is a Pizza Capriccioso with
a biscuit base.
PIZZA CAPRICCIOSO
2 packages (8 oz. each)
pr “S vc s*** < , ««on
Smoked Ham
FOOD STORE O O e
1003 W. TAYLOR ST. V Lb. W W
Beaver’s All Meat Butt Pw,ion
WIENERS -49* HAM
Streak-O-Lean JK|
BOILING MEAT 39* “• 40
Sliced Streak-O-Lean - Lb. 49c Lb ’
Dl ’Xta fresh fish
PIMIENTO Thursday HAM ROAST
CHEESE MULLET—TROUT— ~nm R Vn ° l
_ CHANNEL CATFISH— —w -
r 01 49* RED SNAPPER STEAK— .. g ▼
c shrimp u» r -y
a '* o luzianne Libby's Shurfine flj aßra
Sl ' ced Instant _ Fruit Spra|
Pineapple Coffee Corn Cocktail starch
s29* 99 c 4£ i r° 4-T° 49 e
Stokely's Stokely’s Food King Gebhart’s Lassie Jane
Medium Shelly x AL! I! Hamburger
Limas Beans Ca,su ' 1 ±! Dill Chips
3. s r° 4- s r° 2 89* 45*
Chef Boy Ardee _
Spaghetti „ " ““ 5?
and Dog Food Oreos Rinse Soap
Meatballs jail
“•jo* 6 49 ;?53 75
Can
Produce Specials _ Swe
Bananas 2 25‘ '1 Sauce Wip ‘ S
n ,Fia ’ ent 39 c m ° ,E 59$
Oranges 59* ZZ. 10
n Underwood Bush
Crisp Open Pit Chjcken Navy, Pinto
Lettuce »25‘ Sauce Spread Beans
Snap Beans ■ 19' S 45* H9* 6- 79*
i? ,g ' , .- t Sl,u,,ine Sunshine Sunshine
Cantaloupes Each 45 Grapefruit Wl,ole G, " n
Fancy Bell SCCtjOnS POtOtOCS BCaOS
Pepper Pod 15* 3M qqc 93M one 9 303 4cc
Cans <■ V /■ Cans W V Cans *T V
-wiu.l.laSr, .
W-.. ywk
refrigerator biscuits
Olive oil
I can (1 lb.) tomatoes,
drained
':s cup sliced pitted ripe
olives
6 cooked artichoke hearts,
halved
'•a pound (4) cooked
Italian sausages.
sliced
1 can (2 oz.) or 10 flat
anchovy fillets
1 can (2 oz.) sliced
mushrooms, drained
I jar (7 oz.) whole clams.
drained
1 can (4 : ’i oz.) eggplant
appetizer (caponata)
1 teaspoon oregano leaves
1 teaspoon salt
I I teaspoon black pepper
1 package (4 oz.)
mozzarella cheese,
sliced
Knead both packages of
biscuit dough together to
Griffin Daily News
torm a ball. On a lightly
floured board, roll dough ‘ t
inch thick. Fit into a 12-inch
round pizza pie pan lor
cookie sheeti. Brush with
olive oil. Chop tomatoes:
spoon over pie shell. Ar
range olives, artichokes, an
chovies. mushrooms, clams
and eggplant appetizer as
Sanscorama*
970
• Automatic slide focusing
• Sharp 4" f/2.8 lens • 500-
watt quartz halogen lamp
• Exclusive Anscodome™
cover • Automatic slide- BljM.
changing timer • Full remote l
control • 100-slide tray.
Sale $ 99 95
List $149.95
Jim & Joe’s Photo Center
212 S. 11th St. Phone 227-2349
Wednesday, June 9,1971
17
desired. Combine 3 table
spoons olive oil with ore
gano. salt and black pepper:
mix well. Sprinkle over all.
Arrange cheese on top.
Bake in a preheated 400-
degree hot oven 15 minutes.
Reduce heat to 350 degrees
and bake 25 to 30 minutes
longer. Makes 6 portions.
(NEWSPAPER ENTERPRISE ASSN.)