The Times

Times / The Guide South Dade Living People Places Participation

The Coral Gables Times The Guide South Dade Living • People • Places • Participation Wednesday, January 12, 1977 9/24

on the town pat gabriel

Lowe art patrons prepare for 'Bizarre Bazaar'

"The Bizarre Bazaar", that's what it will be when all the Patron Groups of the Lowe Art Museum unveil the most exciting, exhilarating, fantastic art, jewelry, furniture fair ever offered. To some, it may be one gigantic garage sale but, to others, the antique bargains of the century. Connoisseur George Campbell is chairman of this Bazaar and looking over the Jan. 14 preview, Marcella will produce nibblings as if by magic and the casbah atmosphere will be heightened by music, belly dancers and decor. Hours of work went into the collecting and displaying of these fine paintings, porcelain and furniture pieces and the committee members are responsible. Joe and Judy Abrell, Donald and Jeanne Kahn, Gay Ann Cinque, chairman of the decorating committee and Julie and Murray Gaby putting things together. Marsuc Lancaster, Don and Ginny Thompson, Walter Goodman, Gert and Jack Freeman and Marjory Sogg working in the South section of the big town. The Bizarre Bazaar will be open to the public Saturday and Sunday for a simple $1 charge and all proceeds will go toward exhibits for Lowe Museum. Lamplighters Meet The Lamplighters kicked off their new year at the home of Mildred (Mrs. Harold) Wright. President Dottie (Mrs. Amos) Corbett announced that, with the proceeds from their luncheon and fashion showing at Aurelia (Mrs. Ted) Meare's home, Sunrise School is using the projector they were able to purchase. There were Bloody Marys, coffee and New Year books and the wishes of a successful New Year all around. Secretary Augusta Gee took minutes and treasurer Marion (Mrs. George) Cook reported a sizable balance that will mean more benefits for Sunrise. Past presidents Aurelia Meares, Betty Anderson, Grace Stamm, Eileen Swan and Hilda Dorsey were there with active members Shirley Heck, Jeanic Caballe-ro, Mary Jane Feeney the vice president, and Marta Higley. Liz Nelson back in town and settled in selling real estate, Madelon Ravlin dressed in white for the first of the year and to top off the meeting, handsome Harold came in to wish a successful year to Lamplighters. Bal Masque in works It won't be long now for the explosive, gigantic, ball to end all balls, the annual Bal Masque sponsored by the Ballet Society for the benefit of the Miami Ballet Company and those beautiful ballets presented in our town. Under the gentle urging of president Althea (Mrs. Eugene) Peck and the committee chairman, Martha Mischon, Irene Mallon and Lila Costanzo, the "Imperial Russian Ball" will come alive. The Four Ambassadors has promised completion of the Crystal Ballroom for Feb. 26. First, the annual Inspirational luncheon Jan. 18 at the home of Ellie (Mrs. Lawrence) Gordon. Russian delicacies, drinks and music will fill the atmosphere and members and guests will clamour to fill tables for the first scintillating affair of '77. Althea is just back from a white Christmas in Boston where she participated in the closing of the bicentennial year. She said it was the whole of Boston citizenry, with the symphony, dance bands and rock groups performing. Formally clad singers strolling the Commons and every church opened their doors and rang their bells. There were tables of munchies for wandering merrymakers. It was brotherhood in action, arm in arm, ringing in the New Year and a new century. For Althea, it could be an idea for another Masque Ball. Back in the sun Marge and Cliff Hendrick are back in the sunshine from their Christmas in Newport with daughter Sherry and her husband Douglas stationed there with the Navy. Then off to the ski slopes of White River, Vermont for New Year's. At 14 below zero, overland skiing and snow shoe walking on the frozen lake are frosty memories that pictures will preserve but, there is nothing like Florida sun. Six on the 7th The Coral Gables Country Club Women's Golf Association president Merille Hewitt teamed with Jim Hartney for a friendly round of golf on the Granada course. Coming up to the 7th tee Merille took her trusty six iron and dropped it for a hole in one. Just setting a good example for the girls.

Pack them a lunch with a zesty, new flavor

FOOD With holidays just a memory, make another resolution to add a little something extra to lunch boxes, starting with a piquant accent in the form of empanadas. Pack them a lunch with a zesty, new flavor Right about now those packed lunches may be showing some weariness, especially if you've been at it since last fall. Give them a new lease on life by adding some new recipes to the routine. Empanadas are certain to add a piquant accent to the carried lunch. These are the Mexican version of our turnovers or the English pasties. In this case easy to use canned tuna and cheese with a few seasonings are wrapped in a crust made of flour and cornmeal plus more cheese to make them nutritious. For additional variations, especially if the pack-and-carry set goes for them, try the chicken filling at another time, then the sausage and potato one at still another. These may be served hot for supper or lunch at home, with the remaining ones frozen for pack-a-lunch use. Milk in a thermos is an ideal accompaniment to the Empanada, while seasonal apples and Chocolate Chip Cinnanon Bars make a good dessert to balance the lunchbox. EMPANADAS 6 servings (2 turnovers each) Filling: 1 can (9 1⁄4 oz.) tuna, drained, flaked 1⁄4 cup each chopped onion and green pepper 3 tablespoons catsup 1 teaspoon chili powder 1⁄2 teaspoon each salt and cilantro or dried parsley 1⁄2 teaspoon cumin 1 cup (4 oz.) shredded Cheddar cheese Dough: 11⁄2 cups all-purpose flour 1⁄2 cup yellow cornmeal 1⁄2 teaspoon salt 6 tablespoons each butter and lard 1⁄2 cup (2 oz.) shredded Cheddar cheese 6 to 8 tablespoons milk For filling, combine all ingredients except cheese. Cover and chill. For dough, combine flour, cornmeal and salt. Cut in butter and lard until mixture resembles coarse crumbs. Stir in cheese. Add milk, 1 tablespoon at a time, stirring lightly until dough forms a ball. Working with one half of dough at a time, roll out dough on a lightly floured surface to about 1⁄8-inch thickness. Cut out six 5 1⁄2-inch circles from each half. To form empanadas, spoon about 1 1⁄2 tablespoons each tuna filling and cheese on the center of each circle, leaving a 1⁄2-inch border around edges. Moisten edges with additional milk. Fold the empanadas in half, press edges together and flute. Prick tops with fork. Bake on cookie sheets in a preheated 400 degree oven 20 minutes or until lightly browned. Serve hot with prepared sauce. LUNCHBOX VARIATION: Cool baked empanadas. Wrap each individually in foil and freeze. Remove from freezer in the morning. Pack in lunch boxes but do not remove foil. Empanadas will be thawed and ready to serve cold at lunch time. Chocolate Chip Cinnamon Bars Yield: 24 1⁄2 cup (1 stick) butter 1⁄2 cup sugar 1 teaspoon vanilla 2 eggs 1 cup all-purpose flour 1⁄2 teaspoon each baking powder, salt and cinnamon 2 tablespoons milk 1 cup (one 6-oz. pkg.) semi-sweet chocolate pieces Confectioners' sugar Cream butter; gradually add sugar and beat until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cinnamon. Add half of flour mixture to creamed mixture. Add milk. Add remaining flour mixture; beat well. Stir in chocolate pieces. Spread batter evenly in a buttered 9-inch square baking pan. Bake in preheated 350 degree oven 20 to 25 minutes. Cool. Sprinkle with confectioners' sugar. Cut into bars.

And don't forget a good breakfast

Those busy school days will begin better with a good-tasting, eye-appealing, nourishing breakfast. Cereal, juice or fruit, bread or toast, and milk will provide children with about 25 per cent of their daily nutritional requirements. Another good thing about this type of breakfast — it's quick to prepare and quick to eat.