FOOD SECTION
canoe trip, a bicycle trip or a
hike builds plenty of appetite
and thirst; but the problem is,
food and drink must be carried —
usually on each canoeist’s or cyclist’s
or hiker’s back. So those big iugs,
bottles and hampers are out of the
question. The trick is to pack as much
as possible into as little space and with
as little weight as possible. Experienced
campers rely on such things as cheese,
dried meats, hard-cooked or deviled
eggs. And a good chunk of buttered
French bread with some boiled ham,
salami or luncheon meat is a pretty
good meal for anyone. Chunks oi fresh
pineapple, raw carrots or apples supply
needed moisture and for out and out
summer pleasure there’s nothing like a
coo, drink with a lemony taste. Bever
ages can be made before takeoff time
and poured into a small thermos or
canteen for easy transport.
Country Time lemonade flavor drink
mix provides the basis for each of these
five refreshing drinks and is available
in convenient forms — 10-quart canis
ters complete with measuring scoop,
2-auart envelopes and ready-to-drink
12 fl. oz. cans. Sugar has been added to
this convenient beverage product, which
is made with 100 percent natural lemon
flavor. Refreshing, thirst-quenching and
oh, so convenient.
Three Fruit Beverage calls for one 12
fl. oz. can which, in combination with
cranberry juice cocktail and orange
juice, makes a sunny, flavorful drink.
Pink Grapefruit Refresher uses 2 scoops
from the canister dissolved in water,
unsweetened grapefruit juice and gren
adine for color. A garnish of fresh
strawberries adds a festive note if the
day’s activity should be backyard loaf
ing. Lemony Punch, Tart Lemon-Lime
Cooler and Spicy Bouillon are equally
at home on the road, on the water or at
home.
Whether your summer pleasure lies in
boating, cycling, hiking or in a back
yard hammock, the activity is more
pleasurable with one of these refreshing
drinks.
June 23, 1962
Volume XII, Number 37
Section II
Tart Lemon- Lime Cooler
Spicy Bouillon
3 tablespoons lemonade flavor
drink mix
2 cups beef bouillon*
114 teaspoon Worcestershire sauce
1 /8 teaspoon hot pepper sauce
Crushed ice or ice cubes
*Or use 2 beef bouillon cubes dissolved in 2
cups boiling water; cool.
Combine drink mix, bouillon, Worcestershire
sauce and pepper sauce; stir to dissolve drink
mix. Serve over ice. Garnish with half lemon
slices, if desired. Makes 2-1/2 cups or about 5
servings.
Three Fruit Beverage
1 can (12 fl. oz.) lemonade flavor
drink
1 cup cranberry juice cocktail
112 cup orange juice
Ice cubes
Combine lemonade, cranberry juice and orange
juice. Pour over ice in glasses. Garnish with
mint sprigs, if desired. Makes 3 cups or 6
servings.
2 scoops lemonade flavor drink mix
4 cups water
1 can (6 fl. oz.) frozen concentrate
for limeade, thawed
1 cup lemon-lime carbonated
beverage
Ice cubes or crushed Ice
Dissolve drink mix in water in pitcher. Add
concentrate and chill. Just before serving, stir
in carbonated beverage and serve over ice in
tall glasses. Garnish with lime slices, if desired.
Makes about 5-1/2 cups or 5 servings.
Pink Grapefruit Refresher
2 scoops (about 1 /2 cup) lemonade
flavor drink mix
2 cups water
1 /2 cup unsweetened grapefruit juice
2 tablespoons grenadine
Crushed ice or ice cubes
Combine drink mix, water, juice and grenadine
in a pitcher. Stir to dissolve drink mix. Serve
over ice. Garnish with fresh strawberries, if
desired. Makes 2-1/2 cups or 2 or 3 servings.
Cooking for two:
Juicy Beef Marinades
SARDINES
• OIL
• MUSTARD
• TOMATO
3% OZ. TIN
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IEN O W S
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V A R IE T IE S y o u lik e
SIZES yo u w e n t
•
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“ Dinner for Tw o” conjures up an
image o f candlelight and soft music.
The re a lity , o f course, is often
something quite different. The two
some may be roomates sharing
quarters fo r economy reasons, a
hard-w orking couple, or any other
sm all-fam ily com bination, w ith lit
tle tim e or in clin a tio n to fuss over
meal preparation. Either way, you’ ll
want to put excitement on the table
and we have tw o delectable dinner
ideas, both p ractical and budget-
minded—tailored for two.
The secret? Grapefruit juice mari
nades to tenderize inexpensive cuts
o f meat to get the most taste and
convenience out o f them. Since the
m a rin a tin g process breaks down
much o f the tough fiber in the meat
(and grapefruit juice is a natural),
cooking time is reduced significant
ly. The Spicy Skewered Beef recipe
uses cubes o f beef round, steeped
o vernight in the m arinade, then
threaded on skewers with vegetables
and broiled for just 10 to 15 minutes
fo r the perfect double-serving d in
ner that can be cooked indoors or
out. The recipe fo r Dixie Beef Stew
serves fo u r, but not to w o rry. The
stew freezes beautifully, so the extra
portions can be defrosted whenever
time lim itations demand an instant
dinner. Enjoy!
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M in g <‘l»y
SP1C Y SKE WE RED BEEF
1 cup grapefruit juice
2 tablespoons chopped scallions
2 (ablcsoons soy sauce
1 clove garlic, minced
2 teaspoons salad oil
2 teaspoons molasses
1 teaspoon ginger
'A teaspoon salt
’/« pound beet round, cut in I-inch
cubes
I green pepper, cut in I-inch pieces
I tomato, cut in I-inch pieces
1 large onion, cut in 1-inch pieces
C om bine firs t 8 ingredients in
medium bow l; m ix w ell. A dd beef
cubes; refrigerate overnight, turning
beef once. Remove beef from m ari
nade; string on skewers, alternating
w ith green pepper, to m a to and
onion pieces. Brush beef and vege
tables w ith marinade. B roil 10 to 15
minutes, turning to brown all sides.
Baste with remaining marinade dur
ing broiling. Serve w ith hot cooked
rice, i f desired. Y IE L D : 2 servings.
D IX IE BEEF STEW
1 cup grapefruit juice
1 teaspoon salt
1 clove garlic, minced
1 'A pounds beef round, cut in
I inch cubes
2 tablespoons salad oil
1 large green pepper, cut up
I large onion, sliced
1 cup chopped fresh tomato
2 tablespoons brown sugar
I tablespoon red wine vinegar
I teaspoon dried leaf rosemary
I bay leaf, crumbled
A cup sliced, pitted ripe olives
C om bine g ra p e fru it ju ic e , salt
and garlic in large bow l. Add beef
cubes; refrigerate overnight. D rain
beef, reserving m arinade. Heat o il
in heavy kettle or D utch oven.
Brown beef on all sides; add green
pepper and onion; saute 3 minutes.
Add tom ato. C om bine reserved
m arinade w ith brow n sugar, vine
gar, rosemary and bay leaf. Add to
beef. Cover, simmer 45 minutes or
until beef is tender. Add olives, sim
mer 5 minutes longer. Y IE L D : 4 ser
vings.
To freeze: Freeze stew in freezer
bags or containers. Defrost several
hours at room temperature or over
night in refrigerator. To serve, heat
through; do not boil.
Thirst quenching citrus coolers for quick relief from summer
heet.
MAKE A NEW HOME
ATTHE OLD ADDRESS
WITH A
NEIGHBORHOOD
PROFESSIONAL
Wm. D. Herboth
Remodeling
CALL: 289-1600
Interior • Exterior Addition« • Weatherization«