Newspaper Page Text
HOME & FOOD
Home Journo!
WWWW mmwmm PERRY, HOUSTON COUNTY, GA. 31069, THURSDAY, JULY 16, 1970
Walnut Balls with Hot Fudge Sauce
An Idea Worth Stealing
Top - secret? No—almost
anyone can tell you that
vanilla ice cream is one of
the most popular desserts
going. But you might not
recognize it in this delight
ful guise covered with
Ice Cream rolled in chopped walnuts takes just minutes to make
Yam and La mb Barbecue Treat
An outdoor meal seems
to have unusual appeal. So
the menu, too, should be
obliging adding another
dimension to the usual re
quirements of taste, nutri
tion and economy. An out
door meal should be fun.
“Finger food”, for instance,
like lamb spareribs, is a
good beginning. And yams,
a flavorful departure from
the usual outdoor fare, are
particularly appealing to the
younger set when topped
with crunchy corn chips.
Easy .to . use canned
Louisiana yams will make it
fun for the cook, too.
Lamb spareribs done on
the grill come out brown
and crusty and rich in
flavor. This cut of lamb is
very economical and like the
other cuts of fresh Ameri
can lamb takes well to a
good sauce. Here they are
boiled in seasoned, salted
water before grilling to
make them especially ten
der.
Then lamb and yams are
skewered for the grill and
basted with the same tangy
orange sauce. The mellow
sweet syrup from the can
ned yams forms the basis
for the sauce, saving time
as well as money. Golden
Louisiana yams are packed
at the peak of their flavor
and freshness so you can
count on their excellent
taste and smooth texture all
year ’round.
At another .backyard buf
fet or indoor summer
meal try zesty Lamb
Chops with Bayou Yams.
This menu is really geared
to Summertime Easy Livin’,
Just drain the canned yams
and pop them into a brandy
sauce and grill or broil the
marinated lamb chops to de
sired degree of doneness.
Louisiana Yam and
Lamb Barbecue
(Makes 6 servings)
Boiling salted water
5 pounds lamb spareribs
3 parsley sprigs
nuts and cloaked in a rich,
creamy chocolate sauce.
Sound intriguing? It is.
But an easy caper to carry
off. For velvety, homemade
fudge sauce in a hurry, call
on real butter —for real
Outdoor fare that appeals to the younger set
1 tablespoon instant diced
onion or 1 small onion,
halved
2 cans (24 ounces each)
Louisiana yams
% teaspoon grated orange
peel
Vz cup orange juice
1 tablespoon cornstarch
Vz teaspoon salt
Vs teaspoon nutmeg
iVz teaspoons lemon
juice
1 teaspoon soy sauce
1 tablespoon butter
Crushed corn chips
Add enough boiling salted
water to cover lamb, pars
ley and onion in large ket
tle. Cover and simmer 45
minutes or until lamb is
tender drain.
Drain yams, reserving IVfe
cups syrup. Combine re
served syrup, orange peel
and juice in saucepan; sim
mer uncovered 10 minutes.
Blend cornstarch and 1
tablespoon water; stir into
orange mixture. Cook, stir
flavor and evaporated
milk for smoothness. Heat
them together with choco
late, confectioners sugar,
salt, and vanilla.
An alternate plan is Cof
fee - Butterscotch Sauce, a
ring constantly, until sauce
boils for 1 minute. Add salt,
nutmeg, lemon juice, soy
sauce and butter. Brush the
spareribs with sauce and
place on grill, or broiler
rack. Cook 4 inches from the
source of heat for 8 minutes
turn and brush again.
Place yams on skewers,
brush with sauce and broil
with spareribs 8 to 10 min
utes or until lamb is well
browned and yams are hot.
Baste frequently with the
orange sauce. Arrange on
platter. Sprinkle crushed
corn chips over yams. Serve
with remaining sauce and
additional corn chips.
Zesty Lamb Chops
(Makes 4 servings)
2 tablespoons chopped
parsley
2 tablespoons chopped
onion
1 tablespoon lemon juice
1 tablespoon salad oil
1 teaspoon hickory liquid
smoke
nifty collaboration of flavors
Butter and cream help
deliver the flavor goods
here, too, in league with cof
fee powder, corn syrup, and
brown sugar.
To serve either style,
2 tablespoons sugar
Vfe teaspoon salt
V\ teaspoon pepper
4 shoulder lamb chops
% inch thick
Combine parsley, onion,
lemon juice, salad oil, liquid
smoke, sugar, salt, and pep
per; mix well. Add the lamb
chops. Chill for 1 hour.
Turn chops occasionally.
Broil or grill chops 4 to 5
inches from source of heat,
about 7 minutes on each
side, or to desired degree of
doneness.
Bayou Yams
(Makes 4 servings)
Vi cup butter or mar
garine
Vz cup firmly . packed
dark brown sugar
3 tablespoons brandy or
orange juice
V* teaspoon salt
4 medium Louisiana yams,
cooked, peeled and sliced or
2 cans (16 ounces each)
Louisiana yams, drained
1 small navel orange, slic
ed and cut in wedges
In large skillet melt but
ter, stir in sugar, brandy
(or orange juice) and salt.
Stir and bring to a boil. Add
yams and top with orange
wedges. Simmer, covered,
10 minutes, turning the
yams once.
/ FAMIirPOTIUCK r)
i
Save leftover ham, dice and
mix with cream of celery soup
and green beans or mixed vege
tables for a day-after casserole.
Serve on crisp chow mein
noodles.
Groceries Plus Non-Food Gadgets
About 23 cents of every dollar spent in the food
store is for non . food purchases. Beauty aids, soaps,
paper products, magazines, health aids, household
gadgets and utensils, pet food and LP records are all
purchased in the homemakers’ favorite market. Sales
of non . food items have increased 140 per cent in the
past 10 years while food sales have increased 51
per cent in that same period.
spoon sauce over ice cream
balls that have been rolled
in chopped walnuts. It takes
just minutes ready them
ahead and pop back in the
freezer for a bit (under
cover, of course).
The payoff is eating so
great, it’s apt to make des
sertprs out of everyone in
sight!
Walnut Balls With
Hot Fudge Sauce
2 pints vanilla ice cream
1 cup coarsely chopped
walnuts
Hot Fudge Sauce*
Hot Fudge Sauce
3 squares (3 ounces) un
sweetened chocolate
V\ cup (Vfe stick) butter
2 cups confectioners sugar
Dash of salt
% cup milk
% teaspoon vanilla
Using large ice cream
scoop, dip 6 scoops ice
cream: if necessary rehard
en in freezer. Roll in chop
ped walnuts. Makes 6 serv
ings. Serve with Hot Fudge
Sauce or Coffee . Butter
scotch Sauce.
Hot Fudge Sauce ln a
saucepan combine chocolate,
butter, sugar, salt and milk.
Cook over medium heat,
stirring constantly, until the
mixture boils and chocolate
melts. Reduce heat to low
and continue to cook, stir
ring occasionally, for five
minutes. Store in the re
frigerator. To serve: Heat
over hot water, stirring oc
casionally, until smooth and
hot. Spoon over ice creair
balls. Makes 1% cups.
Coffee - Butterscotch
Sauce
1 cup firmly packed light
brown sugar
V 4 cup light corn syrup
Vi cup (% stick) butter
Vi cup light cream
1 teaspoon instant coffee
powder
In saucepan combine the
sugar, corn syrup, butter,
cream and coffee powder.
Bring to boil continue
boiling, stirring constantly,
for 2 minutes. (Sauce will
thicken as it cools.) Serve
warm. Makes 114 cups.
Diced ham also combines well
with hard-cooked eggs in white
sauce and marshmallow cream;
spoon over vanilla ice cream.
Thanks to the blender, nutri
tious ice cream shakes and floats
are a snap to prepare. Your fa
vorite ice cream, milk, and ad
ditional fruit flavorings if you
wish, may be blended together.
Top each serving with an extra
scoop of ice cream.
For a thrifty family-sized scal
loped dish, combine a cream
sauce, served on toast or split
hot biscuits.
For a quick treat, combine
equal parts of whole cranberry
sauce and any leftover vegetables
that are not enough to serve by
themselves. Top with buttered
bread crumbs, and bake until
bubbling and brown.
Minted Glazed Carrots
MINTED GLAZED CARROTS
2 bunches carrots (about 12)
V 4 cup honey
Vi cup butter
2 teaspoons chopped fresh
or dried mint leaves
Cook carrots until tender;
drain and add honey and but
ter. Cook over low heat until
carrots are glazed, turning
several times. Just before
serving, sprinkle with mint.
Makes 4 to 6 servings.
Serving Suggestion: Place
Minted Glazed Carrots around
a snowy white head of cauli
flower crowned with Mush
room-Cheese Sauce.
The Cook’s Nook Kjj
By Mildred E. Warren %
I saw Gloria (Mrs. Jack) Ragland a
few days ago, and she told me that
they had so much fun on their cruise
to the Bahamas. She said the food on
the ship was marvelous . . . and glam
orous. Gloria “loved” the Baked Alas
ka and asked me if I’d tuck it in the
nook this week, so here ’tis for you
Gloria, and any others who would 1 ke
to serve this pretty dessert.
I used to serve this when I first
married as I found it easy . . . and
pretty.
Since peaches will soon be gone I
decided to have one more peach rec
ipe, this one is for Peach Bread.
Someone asked for this particular
recipe; I think after peach season an
other fruit might be substituted.
Last but not least, here is a Water
melon Ice, a cooling dessert, or may
be for a first course. You may use
your blender for this one. Nothing, no
nothing is better than a cold slice ot
watermelon, but I think a new idea
for serving it may be welcome.
Baked Alaska
1 quart ice cream
Sponge cake (or pound cake)
5 egg whites
10 tablespoons sugar
Cut a slice about an inch thick from
a sponge cake. Have the slice about V 2
inch wider and longer than the quart
mold of ice cream which you are go
ing to use to make the Alaska. Cover
a board (a small bread board will do
nicely) with heavy paper. Place cake
on this. Next, make the meringue:
beat egg whites until stiff, add sugar
gradually and continue to beat until
very stiff. Unmold ice cream (I use an
oblong mold of ice cream as found in
the grocery store) which should be
very hard, and place it on cake. Com
pletely cover with meringue. Put in
SUPPORT PERRY
PERRY LIONS CLUB
CARNIVAL
■i— j SPECIAL ATTRACTION
3 KIDDIE NITE Jl
THURSDAY NIGHT J
** One Ticket 20< or 6 For SI.OO jjv
'
FOR ALL CHILDREN 12 AND UNDER £
Hamburgers - Hot Dogs - Cotton Candy
if Fun And Rides -if
For The Entire Family
PROCEEDS GO FOR LIONS LIGHTHOUSE
FOR THE BLIND AND GLASSES
hot oven, 500 degrees F. for 2 or 3
minutes until meringue turns a light
brown. Remove from oven, slip cake
off paper onto serving plate. Serve at
once. Serves about 6.
Peach Bread
1/3 cup margarine
1 egg, well beaten
2Vi cups sifted, plain flour
4 teaspoons baking powder
Dash all spice
2 cups peeled and finely chopped
peaches
1 cup sugar
1 cup milk
Vi teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cloves
Vi cup flour
Cream margarine and sugar togeth
er, add egg and beat lightly, then add
milk alternately with the dry ingredi
ents sifted together, beating after each
addition. Flour peaches with the extra
Vi cup flour, and stir into batter. Pour
into greased and floured bread pans,
Bx4x3 inches. Bake at 375 degrees 40
to 45 minutes or until done. Bread is
done if it springs back when touched
with finger.
Watermelon Ice
6 cups watermelon, cut in Vi inch
cubes with seeds removed
% cup sugar
4 tablespoons lemon juice
Place about 2 cups melon cubes in
blender. Blend at high speed about 15
seconds or until melon is pureed. Pour
into bowl, repeat with remaining mel
on. Stir sugar and lemon juice into
pureed melon until blended. Pour in
to refrigerator tray (or sherbert
glasses) and freeze IVi hour until firm
but still easily spoonable, as soft sher
bert. Spoon into sherbert glasses.
Serves 8.
COOL COOKING!