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Newspaper Archive of
Mountain Messenger
Lewisburg, West Virginia
Lyft
October 18, 1990     Mountain Messenger
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October 18, 1990
 

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6A The Mountain Messenger, Thursday, October 18, 1990 [ The ladies of Old White Gar- chocolate spongecake and fruits II den Club know the quickest wayand cheesesl 1 to a person's pocketbook is It all started 24 years ago 1 through hls stomach. So, each when Suzanne Snyder came up l year they sponsor the annual with an Idea of a fancy luncheon Taste "n Tell luncheon in order to fund-raiser which quickly found ~* raise money for many civic proj- its way not only into the pocket- ~ eels. And the best part of it all is books of area gourmands, but they only want $6 of your into their hearts as well. What 1 moneyI was originally a showcase for 1 The luncheon will be held each club member's favorite rec- l Wednesday, October 24, from IIipe evolved into the carefully- l :! - a.m. to 1 p.m. at Emmanuel planned menu offered at the II , [] United Methodist Church in Taste 'nTell now. 1 | PP" . -,,--. . White Sulphur Sprlngs, The A committee, chaired by Gall ~ Li~i ~ ....... ~ cooks are preparing for 300 Collins, and comprised of Rose- ~ ~ ~;= hearty eaters this year. mary Bugas, Catherine Jest, and ~ be:,mfagrinoel;h 6__ynd:llr : ena Ca thuYfoR ans a r d ;e .e ted ctlh |~ ~ full Cuisine Franqaise hmcheonmember prepares a selected item P' ~ I~ [] of hors d'oeuvres, beef bur- for the menu from the recipes i ~~ , und , chicken in mustard decided upon by the committee t , ,Gett!ng ready for Taste n Tell 1990 are Rosemary Bugas (left), Cather- g Y ! ...................... " At one of the early Taste n Tell fund-raisers sauce sweet/sour pork With ap ncIC tor you to try yourselI are me JOSI, Gall Collins, and Cathy Rennard. The annual fund raiser will ' " - ' ........ '. Snyder (left), Becky Gillesple, Lynn Brody, and ( be held October 24 at Emmanuel United Methodist Church, White ric.ot.s, de!ectable vegetables, lour, ol me clue s mvoreo recipes all members of the Old White Garden Club of White Sul salaas ana crepes cream puns ~or mm year Sulphur Springs __ ' " ' ' : (File photo- 19691 Mixed Salad Greens [ French Spongecake I Braised Swi:et. With Vinaigrette I (Biscuit avec de la Gliee de Sausace in Past , [ ,- with ,t (lalade verte i la, vinaigrette) l Sucre au Chocolat) (Saueisson En Srioc- he) ] wore ~a~bri~ ; I .................../z neao ~u~to. t.c:ttu~ l 2 cups sugar a preheated 350 F oven for 15 to I/2 oz. dried yeast top speed for about 5 minutes. If l 2 Tbsp. oil , ~/9 ~,..a .... [ salt 20 minutes. The cakes will feel 4 Tbsp lukewarm water you are kneading bv hand do so [3 lb boned loln orSl 1/2 bunch Romaine [ 9 eggs, yolks separated fromspringy to the touch when prop- I lb. plam flour, or more iffor 8-10 minutes. Add more flourof pork with thl Break into small oleces [ whites erly baked. Cool the cakes in the needed if necessary so the dough is soft [ I onion, diced o ,.h,~n.~,~ ,.,~u,~ ~,~[,~ I 4 tsp. grated lemon peel pan. 2 tsp. salt but not sticky. When sufficiently I I carrot, diced ~. a~eeVnVonlons a'Sn~l"ton~s [ 2 cups cake flour Makes two 9 x 13-inch cakes. I Tbsp caster sugar kneaded, the dough will have the ] 3/4 pt. veal stock," ~llo,~rl ~- ' [ Whiv the eg~ yolks and I cupThis batter may be baked in two 6 eggs, beaten color and texture of chamois [ if needed 1 l~'-oz.~ can Mandarin ]of the sugar toallght and thick 9 inch layer-cake pans, in whichOil for greasing leather, [ I shallot, diced Or~uqges drained [consistency. Fold in the grated case the baking time should be 8 oz. unsalted butter, cut Shape the dough into a ball. [ I clove garlic crust 1/4 cup sliced almonds [lemon peel. Sift in the flour, gen- increased to 20 to 25 minutes, in pieces, plus extra for put it in an oiled bowl and turn [ 2 tsp. tomato paste I Tbsp + Itsp suaar [tly folding it into the yolk mix- _ ....... greasing it so the top is oiled. Cover It [ bouquet garni s [ .... ~ ........~,. h~,,.1 ~,hln ~nocolate ~-uage Icing IIb saucissons arlic wlth a wet cloth and leave in a salt and r Cook almonds and sugar over ~t ......... v ............... r "la Glice de (g ' [ peppe o low he-t until coated ~ool -'J [ the egg whites and remaining ( Sucre ~ sausages with hazelnuts, warm place for 1-1/2 to 2 hours [ 1/2 lb. dried apriC _ a . -- ,u~u [ sugar to a medium peak and fold au Chocolat) poached and chilled) to rise until it has doubled in [ overnight and d~ oreaK apart. Ithem ffently into the mixture. 2 Sqs. unsweetened chocolate I egg, beaten wlth I/2 tsp. bulk. Work the dough lightly [ 2 tsp. arrowroot dis Vina rette" ) '~ t( Ig _. [ I our the batter lightly into 1-1/2 cups sugar salt with your hands to knock out [ 2 Tbsp. cold wa I/4 cup oli 2 "l b ...- [buttered and floured pans. " sps. crisco c--~inkle the east over the the air and then knead in the [ I oz. butter l osp. sugar |Shake the pans slightly to level 2 Tbsps. margarine .v*. --. ~"" . , . pieces of butter. Continue work- [ 2 Tbsp vinegar [the mixture Be careful to pour I Tbsp llght corn syrup wa~er ina smaili oowls ann~de~se ing in the mixer until all the [ For Caramel: 1 Tbsp arsle " " it mr about a m nute u - P Y [the mixture in equal amounts 7Tbsps milk ........... o t'-e butter is incorporated and the ll-I/2oz sugar 1/2 tsp salt / ..... " so|vea. ~nt me hour int ii . - ...... ! - " . , !over me entire pan so real a Put all ingredients in a sauce ..... ,._..a .. .~.~ ,.. .. .. ~ ~"~t "nd aough is smoom. ~nape me/ 2 ft. oz. water e er IIIL~~I UUWI 'A,AI.4III~ LIIE ~I~11 a aasn p pp minimum of smearln with the dou h Into a ball a ain oil It 2 1/2 fl oz white . , [ g pan, bring to a boil and boil I su--,- make a well in the center g g ' [ - " " aasn rea pepper Isnatula is required to distribute minute Take off heat and nut in s--,-:- .......... and cover it with a wet cloth. I vinegar Shake to ether and let sit '- v ana aoa me eggs an~ yeast ram- .... g ..... Ithe batter evenly over the pans. pan of cold water. Add 1 tsp. of ture Work with the douah hook Keep it in the refrigerator for 6 ] ~oho-~* ..... to 3~ in remgeramr overmgnt. J Excessive smearing to spread vanilla beat until starts to ~.__Z._~ _,~. , .... .., ,t._%n~redl' hours or overnight: chilling I .....~'" 'v'"F "-'1 UCdtlHg ~ow~y u.tu u, t ~; - a casserole neat ot J,,st before s~rvtna toss an / the batter may cause a loss of thicken Ice cake and let drin ........... .~ ^...~ ,~. ....... i. ~. makes it much easier to sh pc. I ....... ~h ....... b' ** " r ISIItD 111~ llllJ~l.l l.llld LIIK;;II Id4Oll~ at pork on all sloes w,u. toa,'tr,-r ~*rves "-8 | some of the air. Bake the cake In down sides. Butter two 2-1b loaf tins. DI- [ ..... a,t ~' " "~" . vide the dough in half and roll I lake out meat, a~,~, , , , , , , ~ carrot and brown a~ , ~ : : , : ,, , , ~ , ,, , , ,. , , , .... each piece to a 7 x 12-Inch rec- ~[lql~l~]~]~[l~[~.~[]~~~~~~~~~~~~~ .... eel t" saus--es and set J meat and add stock, s ~,~ =, tangle, v ne ag I. . . v..,~l,~ lietomato puree u~- " " ~ ~ ~ / m-==,, 1 ~l~-- ~ one lengthways on each piece of l ' ' L, ! ~~T~ ~~r .~.~ tl~t @r='~t=l~-~ . dough. Wrap thedough around]salt-and pepper" Cw' I 11. IWl #ll lr . ll 11#11 $ the sausages and pinch the [toabo.ll.. - -I ~" V ~ []~lm~' "L'Wdlm V ~ '~~' ~JL.,L~JL ~ ~..edges to seal them. Set the rolls, [ . t~ralse m o,ve~a~ Y'N ._ seam-side down, in the tins. [ wnen pierced wau urs ' ~ ~ ~/ ~ ~ ~ O~ 0 O .~ Brush the tops with beaten egg | turk. 1-1/2 to 2 t~Oc~ ~ ~ gets dry during glaze; be careful not to let anY[more stock t'N glaze run down the sides or the i = ..... :_, heat ......... ~ '~t,,~ ~"~ ~i~~~t'~l~e#m~ ~ /'\~ ~ ' I. ") tll loaves will stick to the tins. [ ~ .... :~"'"'" " "M, .... ..... ......... L y cover with a damp cloth and ls atae t.,unul bl ,- leave the brioches to rise In a Is too n.g at IPJ YUI.q DI[~IJ/ Ill~lXb Ml~Vn'~l~l IPll[~. I~%/F WI~I'I'I;;PII'IA=I ~ warm vlace until the tins arelmel',laKe ~rm.laed i0 : "" " - e nana wire a ClOU, #~fll~[J |#=~=~a. I #~,P~,=~ ~ . , m~= , I/~-- ~,~'~p=,./~ 0 ~ full, about an hour. Preheat th [ " "' in viii _ I qlIVlA& I-'IHI ALI[: i ve..nt4%F'-oaves ainwithlanncaemenstaPntdr bac~ t rusn e I ag " . OBIiI[//I 4AIr'B]/ / glaze and score them with a lat- J vaPkU ofrmeths i ; I | I I | i/ ! R I M ff tlce with the point of a knife, or 1. Y .. Y .... lure gently untu t. ~L~. , ~ 1 ~ ~..snip 'hedgehog points' with scls-[ . ~-a illllH I/ '7111, T I,- - . ._ .j sors. Bake In the oven for40-45[ solved., take from " . ri 1 I minutes until the brioches are| cool. fro I I! \Yllr @t l" | ; well browned and start to shrink ] . Remove l fk..c a t ~ [J ~ [iII ' t Jr ILS_~/"~k a.."" ~ ~ " ~ ~ from the sides of the tins. Turn/ie?oP::aur~ce~tral~d, I~ ~ ~ll the loaves out on a rack to cool. ] P _i,~ I O ]/1 YA // / For serving, cut them in thick[ Cae Ss mAddnt at I I ! I I ldJ o - / slices discarding the ends. Sou-[ ........... ain " | ' st eaten on mt.ute ~bOli~re ~~"-- ~ ~ ~ ;: sage in brioche is be | -- " .,r~, 0 ~ reserve, ii neces~l :) ~| | /|11, ~v---~," ~]~i,.~' _-=..~..,,~ ]1 ~ the dayyou make it but It can[ tllred --oabOtg | --. - / _ ;r-s- / ; be kept in the refrigerator for a| unR~td cU~_~m~l mixt~ ~ ~ ~ day or two Serves 8-10 sk; ~, Wm~TT~ ~. t~=.-.. ~ Vb'~ 6 "= ~ "~ = " J t~ " " [lag liquid. Whl 1~ I - " OO m4NN NNr paste into boiling_ h olauwo , ~ ~ lightly thickened. l--- rots and taste fof~ i /"-'X IV VZ.LVLLV VI,..IKiltiKilrltll Take sauce from t;s i ~.a ~ E i I ~ ~_ , ~ ~ stir in butter in tli "'k ~'/ | |* I ~" /#~, ~._d JJ S Keep warm. ,$ ll [ i |. ~ \~----,~-"~J ~ Carve pork in 1/ .~ ~, ~ ~ .~ \~.------~ ~ and arrange the sll~ ~i "~ ~ ~ ~ ~'~'~ ~ ping. ona serving d~ @ O ,br 2-Door ....... " ........... 0 rau/an _ I nnr. Coauelette d la Cra audine Sauce Moutarde aux A.I)nnr Innk. like naw or rai d Abrico .... . .............. ;; gre Souffl aux Carottes Yoo I I EFt Petits p" ois la Fran ais Les Nouilles " Salade verte d la Vinaigrette Located beside Roses & Off Exit 4 Off !.64 Lexington Ave., 1-703-962-2274 D.L. 731 TV, MICROWAVE & SHOTGUN presented by Alleghany Motor & Applies to retail sales over $2000. V/LLD DOOR BUSTERS EXCLUDED FROM GIFTS W. l t t t' t ~ | , t T , f f Crlpes Suzettes Chez sol Profiteroles tt la Crdme a Biscuit aver. & [g Gl e de Sucre Fromages et Fruites