Coral Gables Historical Archive
The Times
Wednesday, July 7, 1976, page 16 (of 37)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
Gables Club will dance and all that jazz
on the town pat gabriel The Country Club of Coral Gables is revving up for its big Dixieland outing July 24. When you close your eyes you may think you are at Al Hirt's or listening to Pete Fountain in the French Quarter of New Orleans. What you will be opening your eyes to will be Frank Hubbell and the Stompers. Chairmen for this "walk through jazzland" are Don and Anne Slesnick with Ralph and Dottie Haefele and Al and Fay Dohre. Golfers all, they will be hanging up their spiked shoes for dancing slippers and they tell me the reservations are teeing up fast. Speaking of the Country Club, there is a new groupie calling themselves "The Insiders" made up of the younger adult members but their affairs are open to all club members. June 4 they planned a sandwich and bubbly party in the "Top of the Pool" lounge and then on to the Fairlanes for a night of bowling. John Ackerman came out on top. Dan and Marg Harring played hosts for the midnight snacks before everyone hurried home to relieve their baby sitters. Insiders chairmen are Don and Jeanette Slesnick who plan all the great things and Cynthia Skijus takes all the reservations. Double celebration Twenty-four hours before our glorious July fourth celebration, a happy, starry eyed, Pamela Dean Drake said "I do" to Charles Wilfield Boyd, July 2, with a candlelight ceremony at the First United Methodist Church of Coral Gables. Pam, daughter of Mr. and Mrs. Wayne Drake, repeated the wedding vows. Wearing traditional white, she carried a cascade of white roses, mums and babys breath. Her sister Terry, gowned in coral, was her Maid of Honor. Rick Johnson was Best Man. Her bridesmaids, Sherry Ayars, Jan Perkins, Gloria Gaulding, Linda Laskey, Jeannie Calaverne and Jennie McLean wore peach nylon with empire waistlines and a separate cape topper. They wore organza picture hats with flowing ribbons and carried mum peach nosegays. The ushers, Kendall Boyd, the groom's brother, Tony Ortega, Ken Bernick, Rick Calkins, Mitch and Carey Drake, Pam's brothers, wore white tuxedos. A champagne reception was held at the Country Club of Coral Gables for the 200 guests. After a cruise abroad the S.S. Skyward, the young couple will make their home in Largo, Fla. Pam's mom, Haydee, has had a weekend of never ending celebration. She has a handsome new son-in-law and on July 3 she toasted her birthday with her sisters who had flown in for the wedding from Puerto Rico and Tennessee. Now she will be packing her bags to join them for an archeological expedition to Mexico. Her husband, Wayne will be keeping the home fires burning and a light in the window. Vizcayans salute America The Vizcayans will bow to America's glorious past and this our 200th birthday year for their Una Festa dei Medici 1976. For this one year only it will be "An American Bicentennial Ball," Nov. 19. A lavish buffet will be served from 9 p.m. until 1 a.m. with continuous music. There will be scads of flags waving and the waitresses, bartenders and even the chefs will be wearing red, white and blue. Chairman for this American gala is Ruth (Mrs. Herbert) Eichert and with Patty (Mrs. Seymour) Owen assisting. Mrs. William Robbins is seeing to the menu and service which is a challenge because there is no running water or even a simple Bunsen burner to heat things. Peggy (Mrs. Eugene) Hancock is seeking just the right orchestra for listening and dancing. There are gentlemen involved too: John Carley, Peter Fay, Gene Ely, Finlay B. Matheson, James Merrick Smith and Monty Young and that's just the beginning. The Vizcayans have planned 20 Festas, all successful and all attended by the beautiful people. Mark your calendar now. Party time It was strictly pleasure when the Hank Greens played hosts to the backers and staff of "Hooray USA" at their three year old residence "Journey's End," which just happens to be just a bit south of the orginal "Journey's End." One of their guests was prominent builder Arthur Lazarus who is working on a model home near the Green's. It is purported to be one of the largest residences of its kind ever to be built in Dade County. Another showplace for the Gables.
Soup is a favorite any time
No matter how warm the weather everyone knows the lunch kids like best is a steaming bowl of thick and hearty soup. You can have a complete meal ready for your playful youngsters in minutes, using soup as a healthful and inexpensive main course. Here's how to make a rich tomato chick pea soup that your family will love. Simply add chick peas to tomato soup with pasta shells. The chick peas not only add extra protein, they also give the soup an extra flavor lift. Serve with hot oven-face grilled cheese sandwiches. Or try this spectacular sausage pea soup, for a delicious and satisfying hot meal that takes a little meat a long way. Tomatoes stuffed with bean salad is the perfect partner to this wonderful soup - easy to make, and easy on your budget. Tomato chick pea soup Serves 4 1 can (20 ounces) tomato soup with pasta shells 1/2 can (approximately 10 ounces) chick peas, drained Grated parmesan cheese. In a saucepan, heat soup and chick peas until bubbly. Serve in bowls, sprinkled with parmesan cheese. Grilled cheese sandwiches Serves 6 6 slices rye bread soft butter or margarine grated parmesan cheese 6 slices American cheese 6 slices tomato 12 slices half-cooked bacon Spread bread with soft butter and sprinkle with cheese. Top with American cheese, tomato and bacon slices. Place under hot broiler until cheese is melted and bacon is crisp. Serve hot. Sausage pea soup Serves 4 1/2 pound Italian sweet sausage, Or 1/2 pound country sausage, cooked and cut into 1/2-inch slices. 1 cup beef bouillon 1 can (20 ounces) green split pea soup 4 slices crisp bacon, crumbled In a saucepan, fry sausage until brown and crisp. Drain excess fat. Stir in beef broth and pea soup. Simmer until bubbly. Serve hot sprinkled with crisp bacon. Tomatoes stuffed with bean salad Serves 4 1/2 can (approximately 10 ounces) chick peas, drained 1/2 can (approximately 10 ounces) kidney beans, drained 1 can (16 ounces) cut green beans, drained 1 small red onion, chopped 1/2 cup sliced celery 1/2 cup prepared Italian salad dressing 4 large tomatoes lettuce leaves 2 hard cooked eggs, chopped In a bowl, mix beans, onion, celery and salad dressing. Core tomatoes and turn upside down. Cut tomatoes into wedges, cutting not quite all the way through. Open out tomatoes and place on serving platter on lettuce leaves. Fill tomatoes with bean salad. Sprinkle with hard cooked eggs. Chili until ready to serve.
There are oodles of noodles with distinct flavor
Every country seems to have its own variety of noodles, from Somen, the fine white wheat noodles of Japan to the beautiful home made spinach noodles of Italy, all have their own distinctive flavor. The first recipe is a traditional part of the Jewish festival Rosh Hohannah and the second a popular Italian pasta dish. Noodle pudding Eight ounces egg noodles Four tablespoons melted butter One cup soup cream Quarter cup sugar One teaspoon vanilla Four eggs One and half cups milk Half cup thin cream Half pound cottage cheese, whipped Half pound cream cheese, softened Half teaspoon salt Drop noodles in boiling water for eight minutes then strain well. Combine all remaining ingredients in a large bowl and beat well with an electric beater, pour over noodles in an oven proof casserole and bake at 325 degrees for about one hour, until a knife comes out clean. This pudding is almost like a cheesecake. Spinach noodles al Burro Noodle dough Combine one cup flour, one egg, one tablespoon water, quarter cup well squeezed, chopped spinach and half teaspoon salt, blend well and allow dough to rest 30 minutes. Then roll until paper thin, cut into half inch wide strips, and set aside to dry a little for about one hour. Cook in boiling water for eight to 10 minutes. Al Burro sauce Cream four ounces butter, add little salt and pepper then stir in half a cup of whipping cream and quarter cup parmesan cheese, turn hot strained noodles into bowl, turn turn over gently until well coated and serve immediately. More can be added if desired. gourmet goodies marion richey