Newspaper Page Text
Fondue enhances
entertainment
By KAY JARVIS
Copley News Service
Since Americans are being
encouraged to eat less, drive
less, use less heat in their
homes, and in all ways be
come less conspicuous in
their consumption of re
sources, it would seem there
is very little left.
One of the options, and a
most pleasant one, is enter
taining at home. Not the
splurgy once-a-year party
with friends crammed to the
walls, but small, simple get
togethers. They needn’t be
budget breakers, especially
now when “Love to come,
what can I bring?” is becom
ing a common form of ac
ceptance to a casual invita
tion.
Since practicality is fast
becoming away of life, it
would seem more fun to share
the cost rather than miss the
companionship.
Cheese fondue is one of the
prettiest ways to entertain on
a budget.
Seat your guests at the din
ing table or make it really
casual and invite them to
plump down on cushions
around the coffee table.
Since the fondue is not ex
tremely filling, it could be fol
lowed by a hearty salad and a
rather rich dessert.
Some hostesses prefer to
serve an appetizer preceding
the fondue. It might be as
simple as crispy, bite-size
vegetables with a dip.
Following are some sug
gestions for a midwinter
gathering.
SWISS FONDUE
1 pound Swiss cheese, fine
ly diced or grated
3 tablespoons flour
1 clove garlic
2 cups dry white wine
1 tablespoon lemon juice
% cup kirsch
Va teaspoon salt
Mi teaspoon nutmeg
¥4 teaspoon pepper (prefer
ably white pepper)
Cubes of heavy French
bread, pumpernickel, rye
bread, crusts left on.
Place cheese in a bowl,
sprinkle with flour and mix
lightly. Cut garlic in halves,
rub inside of fondue pot until
well flavored, then discard
garlic.
Pour wine into fondue pot
and place over low heat until
bubbles begin rising to sur
face. Do not boil. Add lemon
juice.
Add cheese by handfuls,
constantly stirring with
wooden spoon until cheese
melts. Be sure each handful
is melted before you add the
next. After last of cheese has
been added and mixture
begins to bubble, quickly add
kirsch and seasoning, stirring
until blended. Serves four.
Note: If you prefer, make
the fondue in a saucepan on
the range, then transfer to pot
for serving, being sure the
temperature is high enough
to keep the fondue hot, but not
boiling. If needed, add a bit
more wine to thin the cheese
mixture.
If you would like to accom
pany or precede the fondue
with something meaty, these
meatballs are easy to do.
They may be frozen in a
plastic bag, then thawed and
baked.
CORONADO FIREBALLS
1 pound ground chuck
1 cup seasoned bread
crumbs
1 egg, beaten
¥4 cup minced onion
3 tablespoons diced green
chiles
3 tablespoons tomato paste
2 tablespoons Worcester
shire sauce
% teaspoon monosodium
glutamate
% teaspoon garlic salt
1 cup grated Parmesan
cheese
Combine all ingredients,
except cheese, and mix well.
Form 1-inch balls. Stuff each
with one of the following:
sliced olives, pineapple tid
bits, sliced water chestnuts,
sliced mushrooms, or raisins.
Coat the balls with Parme
san cheese and place on a
broiler pan and bake in pre
heated 425-degree oven 15
minutes. Serve hot with
picks.
Still in the area of appe
tizers, here’s one to serve
with crunchy fresh vegetable
dippers.
ARTICHOKE DELIGHT
2 cups sour cream
1 package (8 ounces)
cream cheese
5 tablespoons white wine
% teaspoon each garlic and
plain salt
Freshly ground pepper
2 jars (6 ounces each)
WbHHfISPx * Willi
British homemakers in India made mulligatawny soup famous.
Mulligatawayn
from Ireland
via India
By Aileen Claire
NEA Food Editor
Mention mulligatawny soup
and most people will say it is an
Irish concoction. Perhaps that
is true, but it took a side route
through India at one point in its
culinary travels. It is con
sidered an Indian soup so
“worked upon” by generations
of British housewives in India
that it has lost its identity. The
word “mulligatawny” actually
is a corruption of the Tamil
“molegoo tunee” or pepper
water. The custom was to add
rice to the soup and this dated
from the time when the British
in India had rice served with
everything they ate.
MULLIGATAWNY SOUP
1/4 cup butter or margarine
1 chicken, 3 pounds, cut up
1 onion, chopped
Moon
‘voice 9
talks
By FRANK MACOMBER
Copley News Service
More than five years ago
two American spacemen
planted a package on the
moon. It was loaded with
scientific instruments and
electronic devices. The idea
was to provide a constant
radio “voice” link between
moon and earth long after
astronauts had packed up and
left for home.
Called the Apollo Lunar
Scientific Experiment Pack
age (AESEP), it was to have
transmitted lunar data back
to earth scientists for a year
after Apollo 12 astronauts
Pete Conrad and Alan Bean
set it up in late 1969.
ALSEP surprised every
body by continuing to radio
back a stream of new infor
mation about the moon’s
quake activity, the impact of
the sun’s energy on the lunar
surface and the moon’s mag
netic field.
Already it has lived five
times beyond its anticipated
life-span and scientists have
no way of knowing how much
longer ALSEP will keep in
touch with the world. So far it
has answered more than
21,000 earth-to-moon com
mands.
How, when so many space
devices have failed once they
were sent into the void
beyond earth’s atmosphere,
has ALSEP survived the
harsh ordeal on the moon for
more than five years?
Don Wiseman, one of the
engineers who developed the
hardware for ALSEP at
NASA’s Johnson Space Cen
ter, Houston, says simple de
sign and durable materials
are keys to its long life.
W. (Ike) Eichelman, JSC’s
chief technical monitor for
ALSEP, insists the basic in
gredient for its endurance is
the system of tiny atomic
power plants which operate
the instruments.
“For some reason the gen
erating units work better on
the moon than they did when
we used simulated lunar en
vironments on earth during
tests,” he says.
Eichelman predicts
AI.SEP will continue to beam
messages back to earth for at
least two more years — seven
times longer than its original
life expectancy.
marinated artichoke
hearts, drained
Mix sour cream, cream
cheese, wine and seasonings
until smooth. Chop arti
chokes; stir into sour cream
mixture. Chill thoroughly.
Serve with cucumbers, cauli
flower, radishes, zucchini,
carrots, celery.
1 carrot, chopped
1 small green pepper,
chopped
1 clove garlic, chopped
1 large sour green apple, peel
ed, cored and chopped
2 teaspoons curry powder
8 cups chicken broth
2 tablespoons Angostura
aromatic bitters
1 tablespoon salt
1 can (1 pound) tomato puree
In a large Dutch oven or ket
tle, heat butter and brown
chicken pieces on all sides. Add
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onion, carrot, green pepper,
garlic and apple. Stir over high
heat until vegetables are
wilted, about 5 minutes. Stir in
curry powder, chicken broth,
bitters, salt and tomato puree.
Simmer over medium heat until
chicken is tender, about 40 to 45
minutes. Serve spooned into
bowls with Syrian, Arabian
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rounds. Makes 6 generous ser
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Birmingham .45 .69 .95 1.19 .59 .99 .25 1.89 2/.68
Boston ~ .40 .93 .98 ' 1.69 .63 1.09 .33 1 99~ 1.12
’ BuHalo™ .42 * .59s ,79 1.09 .65 .95 .33 , 1.99 s .49
Choyanna~ .47 .81 ; .98 1.49 .61 ,99s .32 1.89 1.25
Chicago .69 .79 ’ 1.59~ .61 109 .35 199 1.48
Cincinnati .48 .79 $1.09 99 63 99 37 1.75 132
Concord,N.H' .45 .85 1.19 1.59 .49 1.09 .27 2.11 .79
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Grand Rapids" .38 -73 .99 1.19“ .59 .89 -33 1-79 .99
Jacksonville. T 53 ' .65 j 1.19 1.29 .59 -97 -30 2.13 3/.39
Little Rock ~46 .75 j .98 .99 .59 1.06 .35 1.99 j .95
Los Angeles .36 .64 .59 1.69 .51 .97 ' .24 1.92 1 1.15
~New York ' 79s 99 ,9B ~~ 129 I ,3S i 2.49 3A5$“
Philadelphia .4122 -» 9 •" 109 * 57 * 9 t b 33 ' b 99 3 * 59
Phoenix .51 .53 .69 1.09 «53 .79 : .25 1.79 .69
San Francisco* 47 70 69 1.59 55 .95 .35 1.89 3/.49
“St*. Louis .47 .73 Elo_ 1.59 X .98 j .33 j 1.99 X
S. . .Speciel X ... No Available Prices
Page 19
— Griffin Daily News Wednesday, April 2,1975