Coral Gables Historical Archive
The Coral Gables Times
Thursday, November 15, 1962, page 50 (of 64)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
The woman you remember... wears Caron
© Caron, 1962 BELLODGIA CARON PARIS FRANCE BELLODGIA-PARFUMS CARON, PARIS
V.I.P. Dinner Continued from page 25
EXOTICARROT SALAD TO PREPARE: 30 MIN. (allow time for marinating) Vinaigrette Salad Dressing (see recipe) 4 carrots, pared and cut lengthwise into broad strips Crisp salad greens 1 ripe avocado, chilled 1. Prepare and chill salad dressing. 2. Cook carrot strips in boiling salted water until crisp-tender, about 3 min.; drain and spread in a shallow dish. Pour enough salad dressing over carrots to cover. Cover dish and set in refrigerator to marinate 30 min. 3. To assemble salad, tear greens into pieces and put into a large salad bowl. Drain marinade from carrots and drizzle over greens, tossing lightly. 4. Peel avocado and cut lengthwise into 1/2-in. slices; alternate carrot strips and avocado slices around edge of salad bowl on greens and drizzle dressing over avocado. About 8 servings VINAIGRETTE SALAD DRESSING TO PREPARE: 10 MIN. (allow time for chilling) 1/2 cup olive or salad oil 2 teaspoons salt 1 3/4 teaspoons paprika 1 teaspoon dry mustard 3/4 teaspoon garlic powder 1/2 teaspoon crushed basil leaves 1/8 teaspoon black pepper 1 tablespoon finely chopped chives 3 tablespoons cider vinegar 2 tablespoons lemon juice 2 tablespoons pickle relish 2 tablespoons finely chopped green pepper Combine all ingredients in a screw-top jar; cover jar tightly and shake vigorously. Chill at least 1 hr. Shake before using. About 1 cup dressing CHEESE TWISTS CONVENIENCE FOOD RECIPE GOOD FOR FREEZING These melt-in-your-mouth delicacies are a perfect soup or salad accompaniment. TO PREPARE: 15 MIN. TO BAKE: ABOUT 10 MIN. (allow time for chilling dough) 1 9- to 10-oz. pkg. pie crust mix 1/2 cup grated sharp Cheddar cheese 2 tablespoons cold water 2 tablespoons butter, chilled 1. Blend pie crust mix and cheese together in a bowl; add the cold water according to the package directions. 2. Roll the dough on a lightly floured surface into a rectangle, about 16x10 in. 3. Using 1 1/2 tablespoons of the butter, place thin slices evenly over one-half of the dough; fold the other half over it. Using a rolling pin, press the open edges to seal. Repeat procedur using remaining butter; fold dough and seal edges. Chill thoroughly, about 1 hr. 4. Roll the chilled dough on a lightly floured surface into a 12x6-in. rectangle. Cut into 4x1/2-in. strips. Twist each strip, place on an ungreased baking sheet, and press ends to baking sheet. 5. Bake at 425°F about 10 min., or until twists are golden brown. 3 doz. twists BLACK WALNUT SPONGE CAKE TO PREPARE: 30 MIN. TO BAKE: 1 HR. 1 cup sifted cake flour 1/2 cup sugar 3/8 teaspoon salt 12 egg yolks (about 1 cup) 1/2 cup sugar 1 teaspoon lemon extract 1/2 teaspoon vanilla extract 12 egg whites (about 1 3/4 cups) 1 tablespoon cream of tartar 1/2 cup sugar 3/4 cup finely chopped black walnuts 1. Blend the first three ingredients together and set aside. 2. Beat egg yolks, 1/2 cup sugar, and extracts together until very thick and lemon colored; set aside. 3. Beat egg whites until frothy. Add cream of tartar and beat slightly. 4. Add 1/2 cup sugar gradually, beating well after each addition. Continue beating until stiff peaks are formed. 5. Spread the egg yolk mixture over beaten egg whites and gently fold together. 6. Sprinkle dry ingredients, about one-fourth at a time, over egg mixture, folding just until blended after each addition. Fold in nuts with the last addition. Turn batter into an ungreased 10-in. tubed pan. 7. Bake at 350°F 1 hr., or until surface of cake springs back when lightly touched. 8. Immediately invert pan and cool cake completely. Cut around tube with paring knife to loosen cake. Carefully loosen sides with spatula and gently remove cake. 9. To serve, cut cake into serving-sized pieces and arrange, slightly overlapped, on a silver tray. Center with a crystal bowl of sweetened whipped cream and pass a bowl filled with chopped black walnuts. 12 to 16 servings