Newspaper Page Text
Griffin Daily News Monday, November 20,1972
Page 20
Do-it-yourself buffet
brings impromptu food
By SUSAN DELIGHT
Copley News Service
Impromptu parties are fun.
But they sometimes pose
problems because of lack of
time and food to be served.
Usually food for an im
promptu event must come
from provisions already on
hand. Or ones which can be
purchased at a close-at-hand
market or delicatessen.
Sandwiches always are
popular but, in large num
bers, time-consuming to pre
pare. The answer might lie in
a do-it-yourself buffet party.
Another idea might be a fon
due buffet. Meat or seafood
might be cut into bite-size
pieces and served with a vari
ety of dips. The seafood can be
either fresh or frozen, de
pending on the availability.
Clams are recommended
for serving with fondue dips
which follow. An electric fon
due pot can hold the sizzling
oil into which the clams are
lowered for cooking.
For the do-it-yourself sand
wich buffet, arrange a variety
of breads in attractive circu
lar array on a platter or in a
basket, and serve with
spreads, such as offered in
recipes which follow.
RED CHILI SAUCE
4 medium
ripe tomatoes
3 canned red chilies
3 small cloves
of garlic
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RUSHING A HEAD a “demonworker” puts the finish
ing touches on his creation in his downtown New Delhi,
India, workshop. Ten heads will be affixed atop a 125-
foot effigy for carrying through the streets in celebra
tion of the Hindu Festival of Dusserah.
Eggoellent Ideas
GEORGIA EGG COMMISSION
Elizabeth Downey, Home Economics Coordinator
Patty Swinford, Assistant
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ATLANTA (PRN) -- On Thanksgiving most of the meals are
traditional in menu, however an occasional new dish always
helps to add sparkle and zest to your annual festivities.
When we think of Thanksgiving meals, we often think of
some type of corn. As you know the Indians introduced com to
the Pilgrims, therefore we usually associate a Thanksgiving
celebration with Pilgrims, Indians, and corn. Below we have a
recipe that will add color and change to your special meal and
perhaps will quite easily become a family favorite. How would
you like to try our Pilgrims' Com Quiche for your holiday meal.
PILGRIMS’ CORN QUICHE
1 can (12 ounces) whole-kernel com, drained
1/4 cup grated Swiss or Parmesan cheese
Unbaked 9” pie shell
6 eggs
11/2 cups light cream
1 teaspoon instant minced onion
1 teaspoon seasoned salt
1/8 teaspoon pepper
4 slices crisp bacon, crumbled
Mix corn and cheese and put in bottom of pie shell. Beat next
5 ingredients. Pour over corn. Sprinkle with bacon. Bake in hot
oven (400 degrees F.) 25 minutes. Reduce heat to 350 degrees
F. and bake about 20 minutes longer. Serve at once. Makes 4 to
6 servings.
For more variety to your menus, please write the Georgia Egg
Commission State Farmers’ Market, Forest Park, Georgia
30050.
3 tablespoons
peanut oil
2 tablespoons
minced parsley
1 tablespoon salt
teaspoon
black pepper
Peel tomatoes and cut into
small pieces. Press tomato
pieces, chilies and garlic
through a food mill or whirl in
blender. Stir in remaining in
gredients.
Place mixture in a pan and
bring to a boil; continue boil
ing 1 minute. Makes about 3M
cups.
HORSERADISH SAUCE
1 cup dairy
sour cream
1 Tablespoon
drained horseradish
2 tablespoons
chopped chives
*/< teaspoon salt
Combine sour cream,
horseradish, chives and salt
in a small bowl. Mix well;
chill. Makes 1 cup.
SPANISH
SIESTA SPREAD
(Makes about 2 cups)
1 package (8 ounces)
cheddar cheese, shredded
One-third cup
chopped pimiento
stuffed olives
%cup
chopped walnuts
M cup mayonnaise
2 tablespoons
prepared mustard
1 tablespoon
prepared horseradish
Combine all ingredients and
mix well. Garnish with walnut
halves and sliced olives, as
desired.
BOLOGNA OLIVE
SANDWICH SPREAD
(Makes about 3 cups)
1 pound bologna,
ground or
finely chopped
cup chopped celery
or green pepper
cup chopped
pimien to-stuffed
olives
M cup mayonnaise
1 teaspoon
prepared mustard
teaspoon
celery seed
Combine all ingredients and
mix well. Chill. Garnish with
onion rings and sliced olives,
as desired.
OLIVE-CLAM SPREAD
(Makes about 2 cups)
2 packages(3
ounces each) chive
cream cheese, softened
Two-thirds cup
chopped pimiento
stuffed olives
1 can ( lOVj ounces)
minced clams, drained
Combine all ingredients;
mix well. Chill. Use as a
spread on bread, melba toast,
ribs of celery or cucumber
slices.
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FONDUE FOR FUN—An informal fondue party is a fun way to entertain during the winter
months. Frozen seafood or bite-size meat pieces can be cooked by guests. Serve with zesty sauces.
The heart line
Polyunsaturates
are good eating
Copley News Service
Try this interesting polyun
saturated meal. Each recipe
is delicious as well as easy to
make.
PEPPER STEAK
l 4 cup soy sauce
1 Tablespoon water
1% teaspoons
cornstarch
l 4 teaspoon pepper
2 cloves garlic,
crushed
1 pound lean flank
steak (trimfat)
2 Tablespoons
polyunsaturated oil
2M cups diced
green peppers
2 large tomatoes,
cut in wedges
3 cups hot
cooked rice
In a medium-sized bowl,
blend together soy sauce, wa
ter, cornstarch, pepper and
garlic. Thinly slice steak on
an angle across the grain;
mix into soy sauce mixture.
Heat oil in a large skillet. Add
green peppers and saute, stir
ring occasionally, until al
most tender. Mix in drained
meat. Cook, stirring, until
meat loses its red color, about
5 minutes. Stir in tomatoes
and soy sauce mixture, sim
mer until tender. Serve over
hot cooked rice. Serves 4.
SALAD WITH
WATERCRESS
1 small head of
romaine or other
lettuce
M bunch watercress,
chopped
bunch radishes,
sliced
cup
polyunsaturated oil
2 Tablespoons
tarragon vinegar
1 teaspoon salt
l b teaspoon dry mustard
sugar and pepper
Wash and dry the salad
leaves and place in a salad
bowl. Combine all the other
ingredients. Mix well. Pour
over greens and toss. Serves
4.
COCOA CAKE
3 cups unsifted flour
cups sugar
One-third cup cocoa
2V< teaspoons
baking powder
1% teaspoons
baking soda
1 cups mayonnaise
1 •zz teaspoons vanilla
lVz cups water
Oil 2 (9 x IM inch) layer
pans; line bottoms with
waxed paper. Sift together
dry ingredients into large
bowl. Stir in mayonnaise.
Gradually stir in water and
vanilla until smooth and
Mended. Pour into prepared
pans. Bake in 350 degree
(moderate) oven about 30
minutes or until cake springs
back when touched. Cool. Re
move from pans. Makes two 9-
inch layers.
OK WHITE FROSTING
1 egg white
M teaspoon vanilla
b s teaspoon
cream of tartar
1% cups sifted
powdered sugar
Beat egg white, cream of
tartar and vanilla in a small
bowl. Slowly beat in powdered
sugar until frosting stands in
firm peaks.