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September 01, 1989 - Image 105

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-09-01

Disclaimer: Computer generated plain text may have errors. Read more about this.

you,:juat

hice if: - Do-

, minute chores such as the
salad.
"The traditional combina-
tion of dishes is important to
the overall flavor of the meal,"
said Ellis. The meat used was
boneless top beef chuck (in
California, called the "flatir-
on," the most tender part of
the chuck roast) and for a
macaroni dish, we introduced
a macaroni vegetable salad
instead of macaroni and
cheese. As the rancheros do,
wedges of watermelon and a
basket brimming over with
fruits of the season —
peaches, plums, nectarines
and grapes — were served for
dessert.
Note: Starred recipes are
given for 16 to 20. May be
halved to serve 8 to 10.

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MENU

Santa Maria
Barbecued Beef*
Santa Maria Style
Barbecued Beans*
Macaroni Salad*
Tossed Vegetable Salad*
Toasted Sweet Frenc
Bread*
Salsa Sauce*
Coffee and Basket of
FreshFruits*
The flavor secret here is in
the mixture of seasonings.
Keep any leftover in a tight-
ly lidded spice jar for later
use.

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Tender, Flaky
Danish Pastry

Loyerred with deliciously nutty almond paste
topped with toasted almond and creamy icing!
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ORLD CLASS CAKES
FINE PASTRIES

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6588 Orchard Lake Road
West Bloomfield, Michigan

SANTA MARIA
BARBECUED BEEF
Seasoning:
1 /4 cup salt
1 /4 cup ground black
pepper
Y cup garlic salt
2 tablespoons paprika
6-7 pounds top beef chuck,
cut in 2 or 3 pieces
Combine all seasoning in-
gredients. Sprinkle generous-
ly over all beef surfaces and
rub in. Let sit for 20 minutes.
Light and heat barbecue.
place beef over hot coals and
cook, turning often, to desired
doneness, about 45 minutes
for medium. Beef should be
crisp outside and moist, juicy
and flavorful when sliced.
Continued on Page 108

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Sun. 9-1

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