DOCSLIB.ORG

(Butter 29C 19C Roasting Chickens Mc GRAPEFRUIT Largo J 19* Each Res

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
(Butter 29C 19C Roasting Chickens Mc GRAPEFRUIT Largo J 19* Each Res teaspoon or salt. Then kneed in two Mother Hubbard’s. The solution wnen they want a bite to eat, it is JUS UKW umitn. of until there tor them.” tablespoonsfnl shortening of the problem of being ever ready pasty. Then add one cap of soar now, eh. Is "So you’re a salesman Menu Housewives Better milk and one When for the unexpected guest given the American egg. doughy Sambo? Do you stand behind Thanksgiving in the l>ft-over meat 1 email onion and at the correct consistency, pat by a housewife, writing products you sell?" Salt and pepper into forms or baking pan, and household department of "True Pastry "No, sab, I don’t." 2 Cooks Than European Chefs bake IB or 26 minutes in a hot Story" magazine. "There is a cer- potatoes "Why, 8am, I’m surprised st Calls For Variety oven with open draft. tain shelf in the pantry which is Roll pastry about ten Inches you. Ton should always stand be- never empty,” says she. "This is square, dot the meat over It, then hind your product. What are you called Daddy’s Shelf, and only un- the potatoes and onion, sliced very selling?" How To Be Ready For with salt and pep- "Mules.”—The Humorist. Courses Fast to der the greatest emergency may thin. Sprinkle Heavy Traditional Giving Way Variety anything be taken from It.” per, directs a cook in household The Unexpected Guest “Canned goods, salad dressing department. It there is gravy left the heart breaker. of Lighter and More Dainty Dishes and small stone jars holding de- over with the meat, add a little. "A lot of girls will bo crazy licious little cakes, the kind Dad is Roll up like a Jelly roll, prick the when I get married.” When a man brings home a fond of, are always oh top to let any steam escape. Bake "Why? How many are you go- While the Thanksgiving mepu is traditional, this year’s Thanks- especially Ham- guest unexpectedly, the cupboard the shelf. When Dad brings his in hot oven, 80 to 40 minutes, re- ing to marry?”—Hummel, dinner, perhaps, will not have the elaborate courses sometimes giving is often in the condition of Oldl riends home for chess or pinochle, ducing heat as pastry browns. | burg. included. It may have turkey or a delicious roast or baked ham. Mod- ern Thanksgiving feasts do not mean long hours of labor, as in early days. Tomato juice and a cream of celery soap may be ready to heat and serve. You will find a colorful tart current Jelly at your grocer's; and mincemeat may be found in can or jar. In place of mincemeat pie, you may serve hot mincemeat over Ice cream—newest note in holiday desserts. The following offers varied suggestions: Chilled Tomato Juice* Cream of Celery Soup (use a prepared one) Spanish Queen Olives Celery Stuffed with Roquefort Cheese and Sandwich Relish Roast Turkey or Chicken with Dressing* or Baked Mam Mashed Potatoes or Glazed Sweet Potatoes Cauliflower with Salad Cream Dressing* Fresh Cucumber Pickles Cranberry or Carrent Jelly Dinner Rolls Grapefruit Salad with French Dressing or Apple, Celery and Jlst Salad Mincemeat Pie or Hot Mincemeat over Ice Cream Coffee Nuts •Indicates recipes are given below Chilled Tomato Juice. If more Beef Cuts Classified As Masoning la desired for Tomato Jnice, prepare It In the following Tender and Less Tender manner: 2 cups Tomato Juice, 2 tablespoons chopped onion, 2 ta- There Is no need whatever to get blespoons chopped parsley, 1 tea- into the rut of buying steaks and accord- spoon lemon Juice, 1-4 teaspopn chops every day for dinner, Pepper Sauce, 1-4 teaspoon salt, ing to the national live stock and 1-4 teaspoon Worcestershire Sauce, meat board- In fact, there is no sugar. Mix—chill 1-2 teaspoon need of serving any one meat dish from 1 to 3 hours, and strain. in for with beef Dressing for Stuffing Fowl. 1 twice succession, one could serve a. different loaf slightly stale bread, salt and alone, Modem hotel collects favorite dishes of all states to enconrage cut each day for more than two pepper 1-2 cup melted butter, 1 American cooking. Inset—Ralph Hits, managing director of Hotel New cinnamon, If desired; 1 weeks without repeating. Besides Yorker. teaspoon be in tablespoon Worcestershire Sauce, this, each cut may prepared several different ways. Also pork 1 tablespoon onion Juice. Crumb •^rhat shall we serve our ed red cabbage, and the native of From to lamb offer different cuts savory soup crunchy | bread, season with salt and pepper. and many guests?" the Hotel New Yorker Colorado will see the favorite dish and may be prepared in many dif- Add melted butter, cinnamon (if one of the newest and most mod- of his state, a combination of for ferent nuts, you need desired), Worcestershire Sauce and ways. ern of Hanhattan's skyscrapers, mountain trout and young grouse; everything For the cuts of beef onion Juice. Mix thoroughly; press convenience, asks American housewives. the delegate from Washington can are classiiied as tender and less- the feast is at firmly into fowl. On the assumption that each of order baked shad roe, and the Ida- holiday ready Cauliflower with Salad Cream tender. hoan who takes that baked potato Tender cuts: sirloin the 10,000 epicureans who dine A & P —at Dressing. 2 small heads or 1 large steak, por- for granted will be pleasantly sur- your nearby Store, tenderloin, club daily beneath its roof fondly re- head of cauliflower, 2 tablespoons terhouse steak, prised to meet Macaroni a la roasts. members some favorite dish cooked melted butter, 3 tablespoons flour, steaks, rib roasts, loin Idaho. Or if the gentleman be from prices so low that it's really Less-tender cuts: chuck, shoul- back in his own home, the Hotel 1 1-2 cups milk, 1-2 teaspoon salt, New Yorker has asked each of one of those states in the heart of 1-4 Salad der, flank, round, rump, clod, neck, a dash of pepper, cup 100,000 American housewives for the south he will And those delect- harvest of values for you. Cream. Blend flour with melted skirt, shank, brisket, plate. able corn dishes reminiscent of use the less-tender cuts her most popular recipe. butter, add milk gradually, salt The of leisurely and expert southern kitch- of meat adds to the meals "It is a lamentable fact," says and pepper, cook until thick. Add variety ens. Silverbrook to the meat bills Ralph Hits, managing director of Salad Cream and blend thorough- and helps keep the New Yorker, "that only a few Iowa chooses the close kin of over cauliflower low. The success in the preparation Print Serve hot — lbs ly in the American dishes have become these southern favorites corn has been steamed. of these cutB of meat rests which Sprinkle world-famous. well- or the well known 67' moisture and slow Virtually every bread, Johnny 2 Heat, BUTTER with paprika or chopped water- cooking. are the three factors of known American hotel and res- cake. With the advent of brisk cress. cooking cooking which make these less- taurant is manned by French or autumn weather and keen autumn Cold German while the United the resourceful cook will CAN’T DECIDE! tender cuts tender. First the meat cooks, appetites, a do well to take a leaf from the doz is seared. States has not produced single Storage world-famous cook. Yet hundreds Iowan housewife's recipe book and EGGS Wls—Mrs Phyllis 23* Mllkaukee, of thousands of American house- serve hot Johnny cake for break- Banasynski, 26, evidently experi- MEET EQUAL wives can turn out foods that fast. with hot dated coffee, enoes considerable difficulty in Winnipeg, Can—Bailiffs may piping the French chef's most as the Hotel New Yorker serves it. or 24 lb her mind. After having bother a lot of people but shame Pillsbury Vi making up the^[ Iowa Corn Bread stavted six divorce actlcns against met a tartar in Mrs Jessie Caw- glorified culinary masterpieces." 36 hours for on the Hotel New Mix together the following dry Gold Medal bag hef husband, Theodore, 26, and chuk. After waiting Hereafter, FLOUR one of S3- menu the son of after cup them in favor of recon- her to return home so they could Yorfcer Michigan Ingredients sifting dropping that old favorite— corn meal: One fourth cup of cllliatlon, she has starter her sev- execute a writ of possession grant- will recognize entered The one teaspoon tartrate baklnr- enth action against him because, ed to her landlord, they open-faced cherry pie. gentle- sugar, a window and from Nebraska will find cook- one cup of white flour, and bulk ska charges, he has called her vile the home through man powder, pound her in fast asleep. But ^ names since the last reconciliation. found bed, CHEESE her pos- They have two children that wasn’t all. In moving sessions, they came across a trunk was so they had to send Sweden has a new store chain that heavy CRANBERRY SAUCE SSi? 2 -35' articles at from three to 27 for reinforcements. When the trunk Ask Your Grocer for MIXED selling to NUTS »19‘ was finally moved, it was found KR1SPY BREAD cents. of sand and -* England is warring on autolsts contain a quarter ton DATES 19« who pet while driving. ashes. WALNUTS p—29* DROMEDARY Walnut Meats Bulk pound 75c RAJAH CURRANTS 2- 25‘ FOR PRICE AND QUALITY SHOP AT Urg« tin 53c vnall tin 23c MINCEMEAT *""**..
Load more

Recommended publications
  • Textural Sensations, Flavor Explosions
    CULINARY Salad-dressing New salad dressings, including Healthier dressing, Insight into how dressings Executive basics and new Mexican Caesar, Tex-Mex including lowfat can be marketed as Summary flavor combinations. ranch, fig tahini and more. and oil-free options. multipurpose products. Salad Dressings— Textural Sensations, Flavor Explosions BY WALTER ZUROMSKI, CEC, CCE Contributing Editor n culinary terms, salad dressings are considered marinades. In addition to their contributions of flavor, “cold sauces,” and the variety of cold sauces is as dressings take the sensory experience further, providing Ibroad as hot sauces—and, in some cases, they offer the delivery of sheen and cling with varying degrees more diversity of application than their hot counterparts. of mouth-coating, extending flavors to aid to the With a virtually endless repertoire of flavor components overall experience. and variations, dressings—whether acidic, tangy, savory or bold—play an important accenting role via flavor and Roots and modernization texture on appetizer, side or entrée salads. Salad dressings and similar sauces have been with us But dressings also accompany or accent hot or cold for centuries. Nearly 3,000 years ago, people in Asia used items like hors d’oeuvres and sandwiches, and serve as soy sauce, mixed with sesame oil and aromatic herbs, as a 48 Food Product Design July 2012 CULINARY topping on vegetables. The Babylonians, 2,000 years ago, OH, around 1920. By the mid 1950s, the second floor accented their salad greens with oil and vinegar. Mixtures of the building had become a veritable manufacturing of spices, oil and vinegar where popular on greens in facility for its salad dressings.
    [Show full text]
  • T Reva C. Kintner and Margaret Mangel
    AND T reva C. Kintner and Margaret Mangel UNIVERSITY OF M ISSOURI AGRICULTURAL EXPERIMENT STATION J . H. LONGWELL, Dlredor BULLETIN 631 COLUMBIA, MISSOURI SEPTEMBER. 1954 VINEGARS and SALAD DRESSINGS TREVA C. KINTNER AND MARGARET MANGEL WHAT IS VINEGAR? the product will not spoil and can be stored at room Vinegar is one of the first acids which man used tempe~atures . Occasionally vinegars produced and in food preservation. The word itself comes from the stored lfi open barrels contain minute round worms French words "vin aigre" which mean sour wine. ~h5ch are called vinegar eels. These worms are barely Vinegar generates so readily in dilute solutions of VIsIble to the naked eye but are readily observed under e~hyl.,al~ohol, that even in biblical times the expres­ the mic.roscope. Vine~ar eels are easily killed by heat SIon wme gone sour" was used. The oldest known or sunhght and even If not destroyed have no detri­ vinegar was made from grapes. Today, vinegars are mental effect on the human body. However, in none made from natural fruits, vegetables, refined sugar of the bottled samples of vinegar that are heated and and grains. Grapes, apples, oranges, bananas, honey, sealed are these organisms found. Vinegar that has dates, raisins, pears, apricots, peaches, pineapple, sugar been stored for several years at room temperature does or molasses, malt infusion and dilute ethyl alcohol all lose some of its moisture and such samples may have h~ve been used t? produce vinegars. In addition, many an acid content of over 6 percent. wme and malt vmegars have herbs or seasonings add­ TESTS ON ACIDITY OF VINEGARS ed to give the vinegars distinctive and desirable fla­ The acidity of vinegar is measured by two meth­ vors.
    [Show full text]
  • Dairy Queen® Dairy Queen® Soft Serve
    How Does the Dairy Queen® Dairy Queen® Soft Serve... Helping you make exchange list tradition of healthy choices work? good taste. Dairy Queen/Brazier locations offer a wide variety of menu options that can fit into any healthy, The Dairy Queen system wants to help you maintain As the name implies, our traditional Dairy Queen well-balanced diet. According to the USDA, variety, healthy eating habits. That’s why we’ve developed ® soft serve is produced with wholesome milk to give moderation and balancing your food choices are the Dairy Queen/Brazier Exchange List. it that creamy smooth texture and taste you’ve the keys to healthy eating. come to love. Dairies who make our soft serve The Dairy Queen/Brazier Exchange List is based on must meet our rigorous standards to ensure you How can Dairy Queen/Brazier foods fit into the Food Exchange System, which is a simplified way 2004 receive only the highest quality product. And at your balanced diet? Options such as, grilled to organize foods into groups. The exchange lists 35 calories per fluid ounce, it’s the only way to chicken for your sandwich or salad, or substituting are the basis of a meal-planning system designed treat yourself right. a side salad for your French Fries are just by a committee of the American Diabetes Nutrition a few examples of how we’re helping you meet Association and the American Dietetic Association. Dairy Queen soft serve is a delicious reduced fat ice your nutritional needs. Don’t forget that many These lists give you many choices among different cream containing the following ingredients: Milkfat and Dairy Queen locations offer a fat-free dressing groups of foods, so that you will find it easy to Facts Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and for your salad and our no fat, no sugar added balance the foods you eat with the special needs of Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, novelty items such as our DQ® Fudge, DQ Vanilla your body.
    [Show full text]
  • Salads and Salad Dressings
    SunldstBullefm Domestic Science Lesson NUMBER 39 SALADS AND SALAD DRESSINGS HE salad course is not only appetizing and delicious but introduces into the menu fresh uncooked greens, Tvegetables and fruits to balance the cooked foods, in- crease nutrition and give many body-renewing elements to the blood. Oranges, lemons and grapefruit, singly and in combina- tions, offer great variety to salads. They are all-the-year fresh fruits, always available. They combine well with other fruits and with many vegetables. They are equally good in all forms of salad, the simple mixed salad, the jellied salad, the dessert or sweet salad and the frozen salad. In any of these forms the vitamins in the fresh uncooked citrus fruits will increase nutrition and vitality. The minerals and acids contained so richly in the California citrus fruits aid diges- tion as well as furnish these necessary elements to the body. These fruits are a correct balance to the protein foods that make up the main course of luncheon or dinner, for although acid in flavor their reaction in the body is alkaline. All fruits for salads should be carefully prepared so that they look attractive and appetizing. When oranges or grapefruit are used they should be peeled first and then all the thin white separating membrane should be removed from the sections. The California citrus fruits are easily peeled and separated into sections or segments and the scarcity of seeds makes them especially well adapted to use in salads. Lemon juice used in all forms of salad dressing in place of vinegar gives a delicate and individual flavor that blends harmoniously with the other ingredients and develops their individuality.
    [Show full text]
  • Gluten Free Products
    The following products have been reviewed for the possible presence/absence of gluten. The guidelines used to make this determination are in accordance with the FDA's definition of the term 'gluten' as outlined in the final rule that permit the voluntary use of the claim 'gluten-free'. This list is accurate as of January 2017. This list will be updated periodically. If there are any questions as to the presence or absence of gluten, please contact the T. Marzetti Company. Item # Pack Size Product Description Gluten Free? (Y/N) Marzetti Slaw Dressing - Gallons 80000 4/1 gal. Slaw Dressing Y 80010 4/1 gal. Katherine's Kitchen Creamy Coleslaw Dr. (Salad Dressing Base) Y Marzetti French Dressing - Gallons 80020 4/1 gal. French Dressing Y 80022 4/1 gal. Katherine's Kitchen French Dressing Y 80040 4/1 gal. California French Dressing N 80051 4/1 gal. Honey French Dressing Y Marzetti Italian Dressing - Gallons 80032 4/1 gal. Golden Italian Dressing Y 80034 4/1 gal. Katherine's Kitchen Italian Dressing Y 80035 4/1 gal. Non-Separating Italian Dressing Y 80046 4/1 gal. Creamy Italian Dressing Y 80506 4/1 gal. Olde Venice Italian Dressing Y 85753 4/1 gal. Classic Italian Dressing Y Marzetti Ranch Dressing - Gallons 80060 4/1 gal. Buttermilk Ranch Dressing Y 80077 4/1 gal. Ranch Dressing (No MSG) Y 83796 4/1 gal. Homestyle Ranch Dressing Y 80504 4/1 gal. Garden Harvest Ranch Y 83397 4/1 gal. Katherine's Kitchen Creamy Ranch Dressing Y 80505 4/1 gal.
    [Show full text]
  • Beech-Nut Peanut Butter Form A20 · Beech-Nut Peanut Butter
    Beech-Nut Peanut Butter Form A20 · Beech-Nut Peanut Butter The Great Tea and Luncheon Delicacy as Served in New York Tea·Rooms Recipes for Sandwiches, Salads, Entrees Desserts and Confections, of Inter- est to the Clever Hostess and to Women Everywhere Published by Beech-Nut Packing Company Canajoharie, New York THE Beech-Nut Delicacies comprise the following: Tomato Catsup Oscar's Sauce Sliced Bacon Peanut Butter Sliced Beef Beans with Tomato Sauce Whole Figs Red Currant Jelly Black Currant Jelly Grape Jelly Crab Apple Jelly Quince Jelly Apple Jelly (Spitzenburg) Guava J((lly Strawberry Jam Peach Jam Fig Jam Concord Grape Jam Raspberry Jam Blackberry Jam Plum Jam Orange Marmalade Grape Fruit Marmalade Rhubarb Marmalade Cranberry Sauce Pineapple Preserve (Shredded) Spiced Plum Preserve Cherry Preserve Granulated Gelatine Imported Olive Oil Cider Vinegar Prepared Mustard Copyright, 1914, Beech-Nut Packing Company , Why is it so different? BEECH-NUT Peanut Butter has gained such wide popularity as a tea and luncheon delicacy that women everywhere will be interested in these recipes, showing new and dainty ways in which it is being served in the ex- clusive New York tea-rooms and by clever hostesses in all parts of the country. Peanut Butter is known for its high food-value. Many have seen the report of the United States Government, Bulletin 3~~, showing that one small jar of Peanut Butter is equal to twelve eggs. It remained for the Beech-Nut Com- pany to produce Peanut Butter that is ideal for sandwich making, that combines delightfully with fresh fruits, fruit salads, cream cheese and con- serves.
    [Show full text]
  • Katy's Kitchen Mayonnaise and Dressings
    More MAYO, Please. Great recipes start here. DISTINCTIONS TIER MAYO Exceptional From the Start. Katy’s Kitchen® Distinctions Just One Start with is our highest quality standard and creates a standout More Thing... experience for discriminating operators and their customers DRESSINGS Item # Pack/Size Tier Description SOMETHING GREAT to savor. Providing performance characteristics that any chef If you like mayonnaise for 10861 4 / 1 GAL Originals 1000 Island Dressing will appreciate, with natural ingredients and distinct flavors. its simplicity, you’ll love it A minimum of 79% oil and 9% egg content makes Distinctions for its versatility. Add just 71635 4 / 1 GAL Originals Blue Cheese Dressing …and make it your own one more thing, and mayo tier mayonnaise stable in more applications. Its heavier, better- Chipotle Lime Mayo 71789 4 / 1 GAL Originals Cole Slaw Dressing emulsified consistency remains well integrated in cooked is transformed. Try making 13054 4 / 1 GAL Originals Honey Mustard Dressing dishes, and imparts a creamy, subtle goodness to everything a spicy mayo dip for fries, 77715 4 / 1 GAL Originals French Deluxe Dressing an Asian ginger root dip served cold. Distinctions is something special from the start, 10285 4 / 1 GAL Originals Ranch House Dressing to become your signature creation. for shrimp, a crumbled DRESSINGS bacon-infused topping 108820 4 / 1 GAL Originals Deluxe Salad Dressing for the best burger you’ll 159700 2 / 1 GAL Distinctions Balsamic Vinaigrette Dressing AND ORIGINALS TIER MAYO House ever serve. Just add one 200121 2 / 1 GAL Distinctions Chop House Blue Cheese Dressing The Quality Taste You Know.
    [Show full text]
  • DARINA ALLEN SALAD and DRESSING RECIPES Ballymaloe
    1 DARINA ALLEN SALAD AND DRESSING RECIPES Ballymaloe French Dressing 50ml (2fl oz) white wine vinegar 150ml (6fl oz) extra virgin olive oil or a mixture of olive and other oils. e.g. sunflower 1 level teaspoon mustard (Dijon or English) 1 large clove of garlic, crushed 1 scallion or small spring onion sprig of parsley sprig of watercress 1 level teaspoon salt few grinds of pepper Put all the ingredients into a blender and run at medium speed for 1 minute approx. or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving. N.B Vital to put in correct amount of salt. Recipe taken from Ballymaloe Cookery Course by Darina Allen, published by Kyle Books Honey and Mustard Dressing 150ml (6fl oz) olive oil or a mixture of olive and other oils, e.g. sunflower 50ml (2fl oz) wine vinegar salt and freshly ground pepper 2 teaspoons honey 2 heaped teaspoons wholegrain honey mustard 2 cloves garlic Mix all the ingredients together and whisk well before use. Recipe taken from Ballymaloe Cookery Course by Darina Allen, published by Kyle Books 2 Shredded Chicken and Toasted Coconut Salad Serves 4-6 500g (18oz) shredded cooked free-range chicken 3 tablespoons finely shaved coconut, toasted – reserving a little to garnish 6 spring onions, finely sliced 2 red chillies, finely sliced 1 cucumber, peeled and julienned 3 tablespoons fresh mint leaves, shredded 2 tablespoons fresh coriander leaves 3 raw shallots, finely sliced 5 kaffir lime leaves, very finely shredded Dressing 100ml (3 1/2fl oz) coconut cream 2 tablespoons fish sauce 2 tablespoons palm sugar 3 tablespoons lime juice 1 red chili, thinly sliced 2 kaffir lime leaves, thinly chopped Garnish 6 shallots, finely sliced and fried Toast the shaved coconut in a dry pan stirring regularly until light golden brown.
    [Show full text]
  • BRIANNAS Salad Dressing, Mind-Blowing Taste Is Only the Tip of the Iceberg Lettuce
    BRIANNAS is the good stuff. With BRIANNAS Salad Dressing, mind-blowing taste is only the tip of the iceberg lettuce. To guarantee our steadfast commitment to quality, all of our distinctive flavors are made “home style” – a little at a time, in small batches – just like you’d make in your own kitchen. No kidding – just the freshest ingredients and heart- healthy canola oil, lovingly sealed in every single bottle from our family to yours. That’s a promise. • No High Fructose Corn Syrup • No Trans-Fats • No Added MSG • Made with Heart Healthy Canola Oil • 11 Gluten Free Dressings • Fat Free and Sugar Free Dressing Options • Vegetarian and Vegan Dressing Options • Lactose Free, Egg Free & Low Carb Dressings • 9 Kosher Certified Dressings • Fresh Ingredients • Made Home Style A Celebration of Flavor 2015 KosherFest Award for Best New Product Line – Condiments, Sauces, Dressings and Marinades 2015 The Gourmet Retailer Editor’s Pick, The Best New Product – BRIANNAS Italian Vinaigrette Dressing About Us 2007-2012 American Culinary ChefsBest Contrary to rumor, our exceptionally delicious salad Best Taste Award Winner – BRIANNAS dressings aren’t whipped up in the enchanted kitchen of Asiago Caesar Dressing a mysterious culinary genius named “Brianna.” While the taste may be magical, our story is much more down 2009 NASFT Sofi Award Finalist – to earth. Outstanding Salad Dressing – BRIANNAS Asiago Caesar Dressing The Del Sol Food Company was founded over 33 years 2008 Real Simple Magazine First Place ago in Austin, Texas. Located today in Brenham, Texas, Award – Best Balsamic Dressing – BRIANNAS Fine Salad Dressings grew from the simple BRIANNAS New American Dressing desire to create quality family-made dressings we’d be proud to call our own.
    [Show full text]
  • Meat Therm "PEAK-O'-SUMMER" Cook for Five Minutes
    1 THURSDAY, JULY 0. 1030 "ORIIANCE HERALD, Torrance, California PAGH.G-A SPICED MOCHA COCOA MILK son, garnish with lemon and 1 teaspoon Iris vanilla ' PINEAPPLE RASPBERRY ADE BHAKE CUJSINE HEWSUTTES serve Immediately. Vt p|nt Mayfair whipping Harbor DM. By NINA 6. ABBEY ' Cooking School Beetg, Cooked In Surface crea m 1 pup'water Meet! Tonight % cup rich milk Burner Pyrex 1 tablegpoon water 1 cup canned crushed pine­ 'A cup made coffee "Enough it -a good »i 4 feat," Peel and dice beets. Blnso Cook sugar, milk and choco­ apple Dr. Robert Melntlre of Wash­ 2 tablespoons malted cocoa —Diiraell. Recipes late until thick and smooth, stir­ 1 can cannod raspberry juice ington, D. C., will be the guest Few grains salt beets thoroughly and turn drip­ ORANftB MOU.SE (Continued from Last Week) ping Into a sauce pan or cos* ring constantly. Add gelatin Juice 1 lemon speaker at the meeting of the % teaspoon cinnamon 1 cup toiling 3 Tip. lemon which has been dissolved In 1 Mix all Ingredients together Harbor District Chambers of Put ingredients in beverage water serole Into which 2 tablespoons juice tablespoon water. Cool. Add and keep in refrigerator until Commerce tonight at North shaker, shake very thoroughly H6 Cups sugar , 2 Cups cream Third Clews of unmcltcd butter has been, marshmallows cut in quarters, Long Beach. A chicken dinner and serve cold'. IV. Cups orange % Cup sugar. placed. Cover pan with a tight- nuts and vanilla. Fold ready to serve. Serve in tall will be served juice 1 Cup cold Friday, June 26 in whip­ at 6:30.
    [Show full text]
  • Vegetable Salads
    L-277 Let'8 Prepare and Eat .... VEGETABLE SALADS EGETABLE SALADS add eye appeal and taste • When using several vegetables, cut the V appeal to meals. The crispness of salads vegetables into various shapes. is a pleasant contrast to soft foods in the meal • Make salads colorful. and their fresh flavor can be the highlight of • Use only enough dressing to lightly coat the whole meal. To get the most from salads, the vegetables. choose fresh and high quality ingredients and prepare them with care. • Do not stir vegetables when mixing. Toss them by running a fork down one side of Vegetable salads help you to look and feel the bowl and a spoon down the other side. your best because they give you vitamins and Gently lift vegetable or vegetables to the cen­ minerals that you need every day. When green ter of the bowl. and yellow vegetables are used in salads, they supply you with vitamin A, which is necessary to protect against night blindness, to help keep Tossed Vegetable Salads your skin smooth and soft and to help your Tossed vegetable salads are popular and body resist infection. Tomatoes, cabbage and easy to prepare. They usually are made by raw green vegetables supply your body with starting with torn lettuce, spinach or other vitamin C, which helps to keep tissues through­ salad greens and adding other ingredients. A out the body in good condition. Other vege­ combination of salad greens, one salad green tables provide vitamins and minerals that help or a combination of salad greens and other your body make better use of other nutrients.
    [Show full text]
  • Seagate Crystal Reports
    11 Broadway New York, NY 10004 * Tel: (212) 563-4000 * Fax: (212) 564-9058 * www.ou.org December 28, 2004 TO WHOM IT MAY CONCERN: This is to certify that the following products, listed under their respective brand names, prepared by Ken's Foods, Inc., Marlborough, MA 01752 At the following facilities: Ken's Foods-Las Vegas, Las Vegas, NV Ken's Foods-Marlborough, Marlborough, MA Ken's Foods-McDonough, McDonough, GA are manufactured under the supervision of the Kashruth Division of the Orthodox Union and are kosher when bearing the symbol adjacent to each product as indicated below. Products designated below as OU are certified kosher pareve. Products designated below as OU-D are certified kosher dairy. The company is authorized to place only this symbol on packaging. Brand: Ken's Symbol • 026 Fat Free Ranch Dressing OU-D • 033 Country French W/Vermont Honey OU • 1008 Creamy French Dressing OU • 1054 Raspberry Walnut Vinaigrette OU-D • 1058 Dijon Mustard W/Honey Sauce OU • 1308 Natural Heavy Duty Mayonnaise OU • 1642 Chipotle Ranch Spread OU-D • 443 Spicy Buffalo Wing Sauce OU • 471 Steak Sauce OU • 485 Tarragon Dill Sauce OU • 487 Honey Lime Dressing OU • 494 Cocktail Sauce OU • 504 Mayonnaise OU • 538 Fat Free Sun-Dried Tomato Dressing OU • 544 Marinade K OU • 545 Texas Petal Sauce OU-D • 552 Honeycomb Mustard Dressing OU • 572 Sweet & Spicy Honey Mustard OU • 600 Fat Free Honey Dijon Dressing OU-D Rabbi Menachem Genack Effective from 12/28/2004 through 10/31/2005 Rabbinic Administrator Page: 1 of 4 11 Broadway New York, NY 10004 * Tel: (212) 563-4000 * Fax: (212) 564-9058 * www.ou.org December 28, 2004 LETTER OF CERTIFICATION - continued Company: Ken's Foods, Inc.
    [Show full text]