Newspapers / The News-Record (Marshall, N.C.) / Dec. 23, 1976, edition 1 / Page 12
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Vizal birds I Make a tasty treat I for those on a diet I Not many Americans eat veal, probably became of the high prices being asked for this delicate meat. Our per capita consumption, I am told, is only about 5 pounds a year com pared to 114 pounds of beef. In Italy, veal is generally preferred to beef and it enjoys popularity in France and Germany. The Italians dress the meat up in a wide variety of ways, from vitello tonnato with a sauce of tuna flsh and an chovies to parmigiana which consists of very thin slices coated with parmesan cheese. Veal should be braised or raosted or, if cut thin, sauteed as you do for scaloppini. Since it is very lean, it should never be broiled. Veal is usually abundant in late winter and spring. At other times of the year, meat sold as veal may be darker in color, a sign that it comes from an older animal than the true veal calf. America's ultimate grade of veal raised in Wisconsin from Holstein stock and marked "plume de veau" on its outer skin has a creamy white flesh and costs plenty, much more than you ordinarily pay for the standard veal roast. Veal need not be a prohibitive luxury. If you have the time for lengthy cooking, there are some fine dishes to be made from the shin of the calf, the breast or the strips of meat cut from between the end of the ribs next to the flank. One of the best reasonable veal dishes is ossi buchi, from the Lombard region of nor thern Italy. It is made from the shin of very young veal sawn into short chunks and stewed with tomato and white wine. Weight watchers will find that veal is a good diet dish that comes in many attractive, nonfattening forms. This delicate meat serves, for example, as the base for a .tksty dish known as the veal J.^bird. It is true that the cutlet <used for this entree is costly, but bear in mind that the one Jpound called for in the ^following recipe feeds four tTbsp. margarine & cup chopped onion 5 4 lbs. chopped fresh mush . rooms hOozs. frozen chopped spinach i 'V? tsp. tabasco % tsp. dried leaf basil % tsp. salt cup grated parmesan i; 4 tsp. grated lemon rind It lb. thin-sliced veal ,3" cutlet (8slices) iff cup chicken broth ;3R Melt margarine in skillet, J add onion and mushrooms and ?aook till tender. Add thawed 1 spinach, tabasco, basil, salt, B cheese and lemon rind. Cover and simmer five minutes Place two tablespoons stuffing on center of each veal slice, roll and secure with tooth picks. Place veal rolls in skillet and add chicken broth. Cover and simmer about 20 minutes till veal is tender. Serves four. Good with chilled dry white wine. Cherry Bounce revives old customs ?y CEC IL V BKOWNSTONt FoUu who enjoy reviving the old-time eating sod drinking customs of some of the settlers of this country may be inter ested, midsummer, in mak ing Cherry Bounce. It's s po tent concoction to "put by" when sweet cherries are in sea son, to serve in later months. Abigail Adams, wife of John Adams, the second President of the United States, wrote about Cherry Bounce one January in a letter to her sister: "There is a kind of cake in fashion upon this day called New Years Cooky. This and cherry bounce as it is called is the old Dutch custom of treating their Friends upon the return of ev ery New Year." Apparently New Eng landers also made Cherry Bounce. In her "Yankee Cookbook" Imo aWolcott offers an old-fash recipe for it and adds: "As the lady who gave this rec ipe used to say: Hifalutin people call this cherry cordial, but I say it's cherry bounce.' " Cherry Bounce may be made with sweet cherries, sugar, spice and brandy. CHERRY BOUNCE 3 pounds fresh sweet cherries 1 pound sugar 1 cinnamon stick, broken 2 teaspoons whole cloves 1 bottle (4-3 quart) brandy t'-r. 1 Choose perfect cherries; wash, remove stems and dry completely. Do not pit. In a large crock that has a cover, layer the cherries, sugar and spices; add brandy; stir thor oughly. Cover and let stand at room temperature at least 2 months. J'Food determines ?how we feel s The food that family tnembers eat determines how ; jfhey feel and act, says Etta 1 Mae Westbrook, University of ' Tennessee Extension health ' and nutrition specialist. It's a 'challenge to the person who 'plans the meals to help each Jr family member build good ?5 eating habits. jj Family members can be 1 Encouraged to develop good jesting practices in several ! \ ?Plan meals that include a variety of foods from all food if?** ?Set regular times for Serving meals, including Jreakfast. ?Plan meals and snacks that fit the person. Young children need smaller amounts of food more often. Teenagers need planned :? snacks for additional nutrients ? ?Talk to family members >about the foods they want. 5 ?Involve all the family {members in meal planning, ^shopping and food ?'will have addKional ideas to li i M AW^I lyTtCTQsi 89J l scuecto mbrcon ^99i 56l6cto #?/> sausage it 59<t 5ej.?c1dl2?ifvs a/>/\ {bunks'* 0o10gna 69^ ??*" w i ?s=efi us choice bpw?less qq rpund"rbas]3 l-^ i uschoice-.jiop il'ao Round steaks l-ur ifewsiwes pac|c-0-lo..?oz >? i iv) ^ rib we steaks *11? 10hol6 Od half fwl ( hams'9/a** u?$t( worsts *1*%? ; 9u)iFTSBqrraR%fttL... TORKEVS^fet fink j?su?y\m .. .Mb ^*ST9i ?gmm ^y^^'N^-VS,v>y* ?^?i??.'>.'<?*~*?*''l**i*'??" n** ? <>?|.>?iWI*>M^"?'Xl'>W^^^^^^ yw^vw'***'^ ^v^^.,^0 , *> **S SfcALTEST.. 9oz. CoP. Jk m?. ONION DIP 45* ate. ..BoTTLe rir^ LIQUID TOY 99* SiAFT..-HAOF GAUJSN "1 JIfpjjice 79* ? rn^ TOTftTO CHIPS 59* ^?i _ ? 4 UPTfcN.. 100cr WI TEABRGS NfcSCA^fcT.. lOo*-? JftR ? . y Aaa INSTQNT ODffEE *2$ UHlfcft LYMM "TOIL SL? NAPKINS 49; COTT. .. 26oi. NO D?PoSir^^ PflRlY MIXES 3*1? 2b^r. t&u. ... ?VUIAO aluminum rml 31? PUkicAM WiNes ..l9?*.Bo*..r-/,\ cake mixes 5& Bakers Jtoett rake OA Hi coconut ^ 33p wkers. i2?. e^- A ' chocolate chips 69*, goas a* 3* ?> fef 0*, MAOrn^rt,<Tlime "/trt iiiiii 4&t S5' 39t gMf1" 23< socoL^f-t,!r sc&8SS?""2Q* JiQirto Ow^ ^cooii 59^ ?Ui^cy ? * ? nrrlJkb^oj^ SWEET P0THTDES5tlj J Uftft66$>ZC.JS0. Ml xmsawm $18 f stokety 1 i sale / i i corn" br i |303curgrtbl ... lecrns 41* i teil^i \m~m\ i~h30zen food~~ i irix deuix.e -i/\ ?pizzas !9*| | i knot 69 ji |iy\ort&n mtni-pies.tw. i |pumpkinor A<\Oo ? $ iivllmctmgftt if i |petski.2pk -1^ | pie shells 3&i i pet rltz.l6?i ... sn/% |oobbl?rs 89^| i larg-?. 9oz jk icool ujhlp 49j (ujeavgrcalckqj ' ? ibreflsra *l? i icmckeusi"! fbostcn bourne .% \ , ? *'? flp
The News-Record (Marshall, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Dec. 23, 1976, edition 1
12
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