Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 111, No. 68, Ed. 1 Tuesday, March 21, 1989 Page: 9 of 12
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Food Fair
Section B
Sulphur Springs News-Telegram,
March 21,1989.
Texas vineyard
invades France
AUSTIN (AP) — An Austin
wine company has shipped 100
cases of Tfexas champagne to
ftance and, white that might
seem like sending coals to New-
castle, company officials say they
hope French interest in Tfexas will
help open a new tnaritec
They are ready to try every-
thingthat is Ifexan,” said \feroni-
aue Thoulou/c, spokeswoman for
the Richter Wine Group Inc.
"You have to try everything, and
sometimes it works.**
The company earlier this
month shipped 100 cases of
Moyer Tfexas Champagne to
Ranee, where it had been pur-
chased by the Buffalo Grill res-
taurant chain.
Ms. Thouloure said the res-
taurants are Tfexas-oriented, with
longhorn steers displayed on their
signs and a Tfexas motif inside.
Buffalo Grill menus have a
Tfexas flavor, too, featuring steaks
and grilled meats, primarily beef,
she said. “They seem to be very
successful in nance because of
temftt.ndFRnch people k»e
The Tfexas champagne is
produced from grapes grown
primarily in Lubbock, plus about
10 percent from elsewhere in the
state, Ms. Thoulouae said. The
sparkling wine is produced by the
French champagne-making meth-
od.
The product exported was
labeled ’’sparking wine to con-
form with European Economic
Community rules that restrict the
“champagne” designation to
wines from the French Cham-
pagne region, she said.
In a news release issued Friday.
Richter quoted Buffalo Grill ex-
ecutive vice president Gerard
Colas as saying. “We thought our
customers all over Ranee would
be delighted to have a first taste
of what is being produced in
Tfexas and would be able to com-
pare it with the other champagnes
and sparkling wines produced in
France."
Ms. Thoulouze, a French na-
tive, said there is considerable in-
terest in Tfexas among the French.
“They had Dallas’ on TV for
many yean and the people loved
it Tfexas has been in the spotlight
for a long time," she said, adding
that Richter hopes to find more
European customers for the Tfexas
champagne. “This is a good be-
ginning for us.”
By NANCY BYAL
Better Homes aad Gardens Magazine
Feed Editor
This Easter brunch entree is an over-
night success. Assemble It the night
before, then, just before brunch, put it
in the oven to bake 20 to 23 minutes.
Topped with a rich Swiss cheese sauce
instead of hollandaise, it’s easier to fix
4 English muffins, split and toasted
16 thin slices Canadian-style bacon
8 eggs
v« cup margarine or butter
V« cup all-purpose flour
1 teaspoon paprika
1/6 teaspoon ground nutmeg
1/6 teaspoon pepper
2 cups milk
2 cups shredded Swiss cheese
H cup dry white wine
to cup crushed cornflakes (about 1 cup
before crushing)
1 tablespoon margarine or butter.
In a 16- by 6- by 2-inch baking dish
Remove eggs with a slotted moon. I
Repeat wiftremainingeggs. Race 1
egj^on top of each muffin stack; set
For sauce, in a medium saucepan
melt to cup margarine. Stir in flour,
paprika, nutmeg and pepper. Add milk
aflat once. Cook and stir until thicken-
ed and bubbly. Stir in chaese until
melted. Stir in wine. Carefully spoon
sauce over muffin stacks. Combine
cornflakes and 1 tablespoon
margarine; sprinkle over muffin
stacks. Cover; chill overnight
To serve, bake, uncovered, in a
376-degree F oven 20 to 25 minutes or
until heated through. Makes 6 servings.
Nutrition iafannattM per until US eaL, S |
pro.. Bn csrV M|b*. m nof efcol. mtnfMdkun
US. MM: a porront rX A. 11 pwront m C, M por-
coot thiamin*. M pwtM riboflavin, a para*
niacin. C parroat enkiwn, M partial Sun.
Light taste enhances Easter
By a
NBA
Easter Sunday, which la observed
this year an March 26, is a time for
rejoicing among Christians through-
out the world. Although many Easter
customs can be traced to ancient pa-
gan rites, today they commemorate
the resurrection of Jesus Christ
Observed on the first Sunday after
the full moon following the vernal
equinox. Easter to many also means
the beginning of spring, with its prom-
ise of natures awakening after a win-
ter's sleep. Colorful flowers decorate
churches and homes. Easter finery, a
la the traditional Easter parades
along boulevards such as New tort's
Fifth Avenue, also stems from an an-
cient custom of wearing something
new on Easter Sunday.
Throughout the world, families and
friends gather after church services
to share a brunch or dinner featuring
traditional pork, lamb or beef roasts,
and fruits and vegetables in season.
Here are some special recipes adapt-
ed from Mediterranean favorites with
an eye toward lower-cholesterol
dishes
SPARKLING ORA PC PUNCH
760-mWNNer boMee eMNod
rflMO jyfef
i frozen
► can froaen purple
yepa piles concentrate
• cup* water
toe Meg (recipe foMowe)
In a large punch bowl, combine
juices, concentrates and water. Stir to
dissolve concentrate. Float Ice Ring
in punch. This kitchen-tested recipe
makes 14 cups.
Tb make Ice Ring, fill ring mold
that will fit punch bowl with white
grape juice, lemon, lime and orange
slices, and red cherries. Freeze. Run
under warm water to unmold.
1
m
to
to
6
1
*
»
t
a
SAVORY WMOLK-WNtAT
MUFFINS
cup currants
cups batting water
cup cNve oil (i
»)
i pure
crushed rosemary
prated carrot
ES_ Easter menu
BASKET OF EGGS — After the Easter egg hunt, serve up Eggs
Benedict. You canjmake this dish the night before, and then bake for
brunch.
After the egg hunt
serve eggs benedict
arrange muffins, cut aide up. Place 2
bacon slices on each mufflnhalf. Half
fill a 10-inch skillet with water; bring
just to boiling. Break one egg into a
dish. Carefully slide egg Into water.
Repeat with 3 more eggs, &mmer, un-
covered, 3 minutes or until just set.
Preheat oven to 375 degrees.
Grease muffin tin.
Combine currants, boiling water,
olive oil and vanilla; set aside.
Combine flours, sugar, baking soda
and rosemary. Make a well in center
of dry ingredients and add wet ingre-
dients. Stir until partially combined.
Add carrots and stir just until all in-
gredients are blended. The mixture
should be lumpy; do not overmix.
Fill muffin cups to to to full. Bake
for 25 minutes. Remove immediately
from tin and let cool on rack This
kitchen-tested recipe makes 12
muffins.
ROASTKD PORK LOIN
4 to • pounds pork loin reset
a
Roasted pork loin, fig cake and potato mold will Easter gathering. These dishes emphasize a
tease the tastes of friends and ffemily at the annual Mediterranean approach to the menu.
eggplant in half lengthwise; rub with
2 tablespoons olive oil and place cut
side down on a baking sheet. Place
garlic cloves on baking sheet and toss
with 1 tablespoon oil. Roast, uncov-
ered, for 30 minutes; remove garlic
and continue roasting eggplant about
45 minutes longer untiTtender Re-
move from oven and cool.
Scrape flesh from eggplant skins
into the bowl of a food processor. Slip
off skins from garlic. Add garlic, egg
yolk and salt to processor bowl and
puree. With machine running, drizzle
in remaining oil bit by bit. Season
with lemon juice.
Tb serve, reheat in a small heavy-
bottomed saucepan over low heat for
10 minutes, stirring often, until hot.
Do not boil or the yolk will curdle
Serve as a side dish with pork roast
|um cantaloupe, honcydew,
cranehaw, watermelon)
cup halved and hulled
to
Ito
cub hhuhfirrifii nipbiirlii or
vwyr IrtwWWWl I IWW| 1 PUynrwr i IWW w*
blackberries
cup mecademia nuta
cups Qieteal cheese, cut into
emeN cubes (optional)
DrBfiflina i roc too follow •>
eww^s^pwvv^p qs^nueug^^n rw*rwwe^
SPARKLING GRAPE PUNCH
SAVORY WHOLE-WHEAT
MUFFINS
ROASTED PORK LOIN
EGQPLANT PUREE
QOLDEN POTATO MOLD
SPRING SALAD
MELON-PAPAYA SALAD
ORANGE-ALMONO
FIG CAKE
PLUM QELATO
GOLDEN POTATO MOLD
pounds carrots, pared
pounds potatoes, pared
cups water
cup oilve oK
teaspoon nutmeg
Professionals list best
cookbooks on shelves
NEW YORK (AP) - One of 1967's
most talk ed-a bout cookbooks, Barbara
Kafka’s “Microwave Gourmet,” was
among the books selected by the Inter-
national Association of Cooking Profit
sionals as the year’s beat.
"Microwave GourmeL” praised for
adapting the microwave oven to
gourmet cooking and controversial for
its use of the microwave for such things
as deep frying, was selected as the best
book in the quick-cooking category
Best overall, as well as ta the Asian
category, was the 76tpage "Lord
Krishna’s Cuisine: The Ait of Indian
Vegetarian Cooking,” written by
Yamuna Devi and illustrated by David
Baird.
A jury of 46 food and beverage
in April named outstanding books,
published in 1667, in 13 categories.
1
m
to
to
Place meat in an oven-proof dish.
Make a paste with, remaining ingredi-
ents. Rub into the meat Cover and
marinate overnight in refrigerator.
Preheat oven to 350 degrees. Re-
move meat from refrigerator 1 hour
before roasting Roast, uncovered, for
IVt hows, or until thermometer roads
100 degrees when inserted into center
of meat. Allow meat to stand, loosaly
covered with foil, for IS to 20 minutes
before slicing This kitchen-tested
recipe makes 4 servings.
EGGPLANT PUNIC
1
1V4
»
to
to
to
Cut carrots into 1-inch chunks
Quarter potatoes. In a 3to-quart
saucepan, combine carrots, potatoes
and water, cover and bring to a boil.
Reduce heat, simmer for 30 min-
utes, or until vegetables are tender
Drain well.
Return vegetables to saucepan,
break up with side of spoon Then heat
slowly, stirring, over low heat (do dry
out) for about S minutes.
Add olive oil. nutmeg, salt and pep-
per. Pile lightly onto serving dish or
spoon into an oiled mold, then unmold
onto a serving platter. This kitchen-
tested recipe makes 4 to 8 servings
In a bowl, combine all ingredients
except dressing. Pour dressing over
ail. TOss to combine Cover and re-
frigerate for at least 1 hour to blend
flavors.
To make dressing: In a small bowl,
blend to cup olive oil. 2 tablespoons
mayonnaise and 2 tablespoons honey
until smooth Stir in 2 tablespoons
lemon juice and to teaspoon ground
ginger This kitchen-tested recipe
makes 6 servings.
ORANGE-ALMONO
FIG CAKE
10
>
>
to
1to
tto
to
m
to*
to
dried Ngs
large egge
cup pies I tebleepoowe eN«e
oN. divided
laaN
cup freah orango prico
Oreted rind from 1
eupNtea
SPRING SALAD
• le 10
r
4
1
6
, etc.)
red oden cel Me
inia y■■
teMeepeene extra virgin edve
eM
D4|on mustard
Remove fig stems and cut figs into
eighths. Toes with 2 tablespoons flour
In a medium bowl, beat eggs with to
cup olive oil and sugar until thick and
creamy, about 6 minutes.
Mix 2to cups of flour with cinna-
mon. baking powder, ground almonds
and salt. Add flour mixture alternate-
ly with orange juice to egg mixture,
stirring until Mended With a wooden
spoon, stir in orange rind and chopped
figs just until blended
Grease 7 to 6-cup Kugelhopf or tube
pan with remaining olive oil. Pour
batter into pan and sprinkle with
sliced almonds. Bake at 3S0 degrees
for 45 minutes, or until a toothpick in-
serted comes out dry Immediately,
remove cake from pan and let cool on
• wire rack This kitchen-tested reci-
pe makes 6 servings.
PLUM QELATO
stir until dissolved. Cool; add lemon
juice.
Pour into an 8-inch square metal
pan; freeze for 1 hour, or until partial-
ly frozen Spoon into chilled bowl and
beat with electric mixer until UMM
and fluffy. Freese, stirring occasion-
ally. for about 3 hours, or until firm.
This kitchen-tested recipe makes
about 6 servings.
What’s Easter without aa egg buut?
Even older children enjoy egg-col-
oring contests and matching wits with
friends and adults in this yearly hide-
and-seek game But how safe is it to
eat these much-handled eggs? Hero
sre tips to follow to help avoid
contamination
• Wash bands thoroughly before
handling eggs at every stage in the
process — cooking, cooling, dyeing
and hiding
• If eggs cannot be colored immedi-
ately after they are hard-cooked,
store them in their cartons in the
refrigerator
• Do not color or hide cracked eggs.
• When coloring eggs, use water
warmer than the eggs
• Store colored eggs in their cartons
in the refrigerator until hiding time.
• After eggs have been found, keep
them refrigerated. Do not not sggs
that have shells cracked by handling
• Do not eat eggs which have barn
out of refrigeration more than 2 to 6
hours
• If you plan to use colored eggs as
decoration, for centerpieces, etc.,
where the eggs will be out of refrig-
eration for many hours or several
days, prepare extra eggs and simply
discard them after they have served
their decorative purpose
C nn NKWSPftPK* KVTKRPetSE ASSN
MELON-PAPAYA SALAD
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Keys, Clarke. Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 111, No. 68, Ed. 1 Tuesday, March 21, 1989, newspaper, March 21, 1989; Sulphur Springs, Texas. (https://texashistory.unt.edu/ark:/67531/metapth816102/m1/9/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Hopkins County Genealogical Society.