Coral Gables Historical Archive
The Times
Wednesday, February 2, 1977, page 11 (of 29)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
No matter how you pronounce it, coffee with milk saves money
There's no brake on a coffee break if you extend its taste by adding milk. Whether you call it Cafe au Lait, Kaffee mit Schlag or just plain coffee with milk, it's coffee that's been stretched with milk or cream, says the United Dairy Industry Association. "white coffee." When it comes to coffee for warm weather, ice cream is a popular ingredient with coffee. It's made even more interesting with ice cream plus flavor like apricot liqueur, brandy, creau de cacao, etc. With coffee prices beckoning somewhat astronomically these days, many people are looking for ways to extend their favorite beverage and give it a new flavor dimension, as well. That includes not only Americans, but also Scandinavians, Belgians, Italians and South Americans. Even if you're making only half a pot of the dark brown brew, it can go as far as the full pot of yesterday if you add an equal amount of milk or cream. For black coffee consumers, this may mean a habit change, but there's a nutritional bonus if milk and/or cream are added: calcium, phosphorus, protein and riboflavin, to mention but a few of the nutrients. Extending coffee with milk or cream started several centuries ago, as a matter of fact, with the Viennese leading the way. In 1683 the Viennese routed their Turkish invaders who left behind some 529,000 tents of providisions, including, you guessed it, coffee. They didn't know what to do with the beans, so one of the things they tried was burning it for fuel. It smelled so good that they decided to mix it with water, strain it and serve it mixed with a favorite beverage of their own: milk and honey. With the Viennese penchant for whipped cream-(schlag), it wasn't too long before coffee with a fluff of cream became a favorite. While the Viennese drink their coffee mainly from noon through midnight, the French start their day with Cafe au Lait. It's their breakfast beverage that has the status of an institution. To make Cafe au Lait properly, rich milk is heated, and during the process, beaten until foamy. Both hot milk and coffee are poured into the cup simultaneously. South Americans also like Cafe au Lait, except that they may use a coffee-like beverage called matte but with a lot of milk, as do the French. There are many beverages that compete for stomach space. Any one or several can be used to extend the coffee. Southerners already extend theirs with chicory. Mexicans like a combination of sweet chocolate or cocoa with a bit of coffee flavor and a dash of cinnamon. And, of course, Irish coffee with its cream and whiskey is as famous as the Irish themselves. Scandinavian mothers sometimes wean their children with a beverage made mostly of milk with just a spoonful or two of coffee. This is very similar to what we know as Boston coffee which has so much cream in it that people refer to it as
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Publix VIVA ITALIA! ITALIAN FOOD FESTIVAL
Publix VIVA ITALIA! Enjoy zesty Italian cookery with delicious ingredients from Publix. Familiar favorites like spaghetti and lasagna. Or perk up appetites with a tempting new Italian dish. You'll find all the right foods and spices at our Fiesta d'Italia. ITALIAN FOOD FESTIVAL PENNY'S CORNER COSTOLETTE ALLA PARMIGIANA (Veal Chops Parmigiana) 1/2 cup fine dry bread crumbs 1/2 cup grated Parmesan cheese 3/4 teaspoon salt 1/4 teaspoon paprika 4 large loin veal chops (2 to 2 1/2 pounds) 1 egg, beaten 3 tablespoons butter 4 thin slices of Mozzarella cheese 2 cups well-seasoned tomato sauce Mix crumbs, Parmesan, salt, and paprika. Dip chops into egg and roll in crumb mixture. Heat butter and brown chops on both sides. Cover each with a slice of Mozzarella. Pour tomato sauce over chops. Cover and simmer for about 45 minutes. If sauce is too thick, add a little hot water. Makes 4 servings. PENNY'S CORNER MELANZANE ALLA MARINARA (Marinated Eggplant Appetizer) 1 large unpeeled eggplant, cut into 1-inch cubes 1/2 cup white vinegar (preferably wine vinegar) 1 teaspoon salt 1/4 teaspoon white pepper 1 garlic clove, minced 1 teaspoon dried oregano 1/4 teaspoon dried basil 3/4 cup olive oil Boil eggplant in boiling water to cover for 8 to 10 minutes. Drain. Cubes should be soft but retain their shape. Mix other ingredients except oil. Place drained eggplant in large bowl and pour marinade over. Toss thoroughly. Marinate overnight, or for at least 8 hours. Before serving, toss with oil. Makes 6 to 8 servings. Note: This will keep for about 1 week in the refrigerator. Progresso Tomato Puree, Recipe Ready Tomatoes, or Italian Style Tomatoes | 28-oz. can 59c Progresso Tomato Paste | 2 6-oz. cans 45c Progresso Tomato Sauce | 2 8-oz. cans 35c Progresso, Red, or White Kidney Beans | 20-oz. can 39c Progresso Chick Peas | 20-oz. can 49c Progresso, Minestrone or Lentil Soup | 20-oz. can 39c Progresso Bean with Ham Soup | 20-oz. can 39c Progresso Red Wine, or Garlic Wine Vinegar | 12-oz. bottle 39c Progresso Bread Crumbs | 8-oz. size 33c Progresso, White or Red Clam Sauce | 10 1/2-oz. size 69c Fresh Made Italian Pork Sausage | lb. 1.29 Progresso Marinara, Mushroom or Meat Spaghetti Sauce | 16-oz. jar 43c Ragu Italian Cooking Sauce | 21-oz. jar 89c Mueller's Vermicelli, Regular or Thin Spaghetti | 16-oz. pkg. 39c Ronzoni Spaghetti #8, Thin Spaghetti #9, or Rigatoni #27 | 16-oz. pkg. 39c Pompeian Olive Oil | 32-oz. tin $1.99 Pfeiffer's Thousand Island, or Red Wine Vinegar and Oil Dressing | 8-oz. bottle 49c Buitoni Frozen 12-oz. Meat Ravioli Parmigiana Style, 15-oz. Cheese Ravioli, 14-oz. Cheese Manicotti, or Lasagne Casserole | each 79c THIS AD EFFECTIVE THURS. FEB. 3 THRU WED. FEB. 9... CLOSED SUNDAY Publix Where shopping is a pleasure