Wednesday, January 29, 1975
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THE MICHIGAN DAILY
Page Seven
Meat: Not the only protein source
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By ROBIN HERGOTT ed or canned crabmeat or dined
cooked or canned shrimp or lob-
Most Americans atomatical- ster which has been seasoned
lv assume that a well-balanced with 1 teaspoon salt, 1/ tea- . .-s
dinner mast inelnde some form spoon pepper and 2 tablespoons
of meat to provide proner pro- dry vermouth. Any of these may
tein, but that just isn't the case. be sprinkled on the empty pie
Eggs, cheese, milk, and fish are shell before adding the filling.
ijst as satisfying, high in pro- An excellent prelude to the
tein, and-best of all-often less quiche is tomato soup francaise.
exnensive. The following recipe is quick,I
Prote is essential to the diet easy, and has a delicious Ilavor somme e
because it provides amino acids due to the addition of sherry and 1 tablespoon lemon juice in
to the body for rebuilding pur-lm
toses The body iteli able lemon juice. For dessert, serve 1 teaspoon nutmeg r
ses. The body itself is able to 'warm blueberry betty (another 1 sliced small onion i
produce some amino acids from good and inexpensive creation), 4 peppercorns F
other substances, but the rest accompanied by vanilla ice % cup sherry 1j
are non-manufacturable a n dacopne byvila ce/2upsry
must be obtained from protein- cream. For variation, try using Simmer all ingredients in al 1
rich foods. Additional sources of five large cooking apples (peel- double boiler about 20 minutes.1 3
protein include whoale grains, ed and sliced), or two 10-ounce Remove onions and peppers. s
vegetables, nuts and seeds, but packages of frozen raspberries, Add sherry. Serve garnished 11
these do not include a complete instead of the blueberries with chopped parsley. May be
set of essential amino acids. With these three recipes, din- made in advance. Heat when !1
A quiche provides a nice sub- ner needs only to be completed ready to serve. Serves 4.
stitute as a main course or it by the addition of a salad with QUICHE n
can also be eaten as an appe- an oil and vinegar dressing and Dough: n
tizer. Composed basically of some good rolls. If wine is de- 1 three ounce package cream it
eggs, milk and grated Swiss sired, chablis goes very well cheese e
cheese baked in a pie shell, it with this menu. 1 stick butter or margarine f
can be varied through the addi- TOMATO SOUP FRANCAISE 1 scant cup flour 0
tion of pound crisp crumbled I 2 cans Campbell's toniato soup Work with pastry blender as d
bacon or 1 pound (1 cup) cook-, 2 cans Campbell's beef con- for pie dough and chill for sev-j T
food
% teaspoon cinnamon
ral hours or overnight. Press 1 cup all-purpose flour
nto a 9 inch pie plate or into 1 cup sugar
mall muffin tins to mnnke 24 1 quart ice cream
ndividual quiches. % cup butter or margarine
illing: Place washed fresh berries or
t pound grated Swiss cheese defrosted berries in a 1 quart
tablespoon flour casserole. Add the lemon juice;
well-beaten eggs sprinkle with cinnamon. Sift the
alt, white pepper flour and the sugar together;
cup milk (or half and half) chop in the butter until crumbly.
4 teaspoon dry mustard Spread over the berries. Bake
' teaspoon nutmeg in a 375-degree oven for 45 min-
Dredge cheese with fleur and utes. Serve with ice cream.
nix well. Combine eggs and Servesa ifferent relish, try this
Wilk and seasonings. Put cheese adfeetrlstyti
ilkandseaonigs.Putcheseruby-colored cranberry apple-
n chilled pie shell and pour ov- sauc.
..LI- sauce.
see if it comes out clean. Let
rest for a few minutes before
cutting into wedges or removj
ing from muffin tins. SLerves 6
to 8.
BLUEBERRY BETTYS
1 quart fresh blueberries, or
2 ten-ounce packages frozen
berries, thawed
1 tablespoon lemon juice
3 medi m McIntosh apples
(unpeeled, uncored aiA
sliced thin)
' cup sugar
Salt to taste
Into a 1-quart saucepan turn
the water and cranberries.
Place apples over cranberries.
Boil over moderate heat until
cranberries pop-about 5 min-
utes or so. Continue to cook
fairly rapidly, stirring a few
times, until apples ire soft;
watch so as not to scorch be-
cause mixture will be very
thick, Put through food mill.
Stir in sugar and salt. Chi1].
Makes about 1 cup.
Have a flair for
artistic writinq?"
If you are interest-
ed in reviewing
poetry, and music
or writing feature
stories a b o u t the
drama, dance, film
arts: Contact Arts
Editor, do The
Michian diy
r the liquid immediately be-
ore baking. Bake in 400-degree
ven for 15 minutes and then re-
uce to 325-degrees for 15-20
linutes. Test with a knife to
CRAN APPLESAUCE
% cup water
1h cup fresh or frozen
cranberries
i
New York City's wintry weather doesn't seem to have
slowed down the 70-foot racing yawl Petrel, as evi-
denced in this picture from the New York Daily News.
The sleek two-master has been carrying tourists on a
short trip around New York Harbor this month under
a special program of the city parks department.
I!
L{ Records in review;
POPULAR MUSIC REDISCOVERED the "big band" at the end
of the '60s, in the brief stardom of BS&T, and then the more
gradual rise of Chicago (Transit Authority). A glut of brass and
reed ensembles has since followed, not one of the more prominent
being a group called Tower of Power. Tower's latest endeavor in
vinyl, Urban Renewal, has little to offer any but the most ardent
big band enthusiast.
The ten men of Tower have put together an album here that
is about as entertaining and as moving as a bad case of the hic-
cups. The trumpet screeches, the saxes make little grunting
noises (in syncopation, between the upbeats), and the going gets
very choppy. It's a fact that the copy they gave me skips, but I
couldn't say exactly how often.
Corny be-bop lyrics (sample titles: "Maybe It'll Rub Off,"
and "(To say the least) You're the Most,") round off a truly me-
diocre new release.
-Ron Langdon
A GRAND FUNK ALBUM is a difficult thing to listen to be-
cause rarely is the material good enough to hear in its en-
tirety. The songs Funk does well are classics, but the ones that
miss are total duds. This truism holds in the case of their newest
release All The Girls in the World, Beware! (Capitol SO-11356).
Grand Funk's style of music has changed greatly, with each
new producer exerting his influence on the quartet from Flint.
Girls, Beware! is produced by Jimmy Zenner, who had the glori-
ous distinction of handling the Raspberries (you remember them,
folks?). But the stylish influence of Todd Rundgren still lingers,
as Grand Funk is a much more polished band than when Terry
Knight managed them.
Funk fans will lavish this offering. Non-Funk fans may be a
bit surprised.
-Chuck Bloom
!
FOR HER SECOND ALBUM since breaking off with husband
Delaney in 1972, Bonnie Bramlett's It's Time (Capricorn-
0148), offers no significant departure from her roots with Ike andI
Tina Turner (when she was an "Ikette") and Leon Russell. It is
a peculiar blues tradition; brassy rock blended with an orgiastic
secular spiritualism that rivals the southern country revival meet-
ing.
Somewhat like Marjoe, the child evangelist, Bramlett was
culled to be a star from an early age. Her mother was a blues-
singer who taught her to carry on, so she fervently strove to imi-
tate the vocalizations and the body movements of the "greats."
Consequently, is that Bramlett has produced another album
of lively imitations. Her voice is strong, and the arrangements
and recording are very professional, but it has all been done,
many times before.
-Ron Langdon
SINCE HE LEFT the Temptations a few years ago, Eddie Ken-4
dh ricks has risen to the top of the industry like cream rises in
whole milk.
Hit after hit - gold record after gold record - the chain
didn't stop. For You (Tamla T6-335S1) does not contain another
gold seller, but just good music.r
Arranged, produced and written in most parts under the
watchful eye of Leonard Gaston, Kendricks displays his vocal
versatility in everything from some get-down soul to mellow
balladeer.
It is an album of many moods, both soft and electric.
-Chuck Bloom
UAC CONCERT CO-OP
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OPEN ROAD 3-SPEED .H11E
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MEUER WHiNEL,: $ $
GAYLORD IMITATION CREAMY
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UNIT PRICE: 41.7c per lb.
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THIS WEEK'S MEIJER Q towar
1-STOP SHOPPING C
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1975
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With COUIPON
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