Corn and Peppers: Gourmet Magazine August 1970

Corn and Peppers
Gourmet Magazine August 1970

Husk 3 ears of corn and cut off the kernels.  In a skillet, saute one small white onion, finely chopped, in two tablespoons of butter, until it is transparent.

Add one small green pepper, cut into small pieces, and cook the mixture, stirring occasionally until the pepper is tender. Add the corn to the pan and cook it for about 5 minutes or until it is tender.

Mix in 1/4 cup thinly slice pimiento, season the mixture with salt and freshly ground pepper to taste, and add a large lump of butter, softened.

Serves 2

Gourmet Magazine Table of the Month: August 1970

Another simple, yet elegant table setting from Gourmet Magazine, this one is from the August 1970 issue and titled "Dinner for Two".  It would be very pretty for New Year's Eve.

The table is black but you could use a black tablecloth, and the plates and stem ware are clear glass.   The baskets are silver.  They seem to contain cigarettes, so you could easily eliminate them, or place mints in them instead.

Silver baskets may not be easy to find, so you could spray paint some small baskets with silver paint to achieve the same look.  But in that case, if it were me, I would be sure to only place wrapped candy or mints in the baskets.

Check your local thrift store periodically for plates and stemware.  You might be surprised at what you find.

For this "Dinner for Two", Gourmet offered 3 menu choices:

Melon and Prosciutto

Veal Cordon Bleu

Potatoes Boulagere

Chocolate Mousse

Served with California Grenache Rose

Steak au Poivre

Broccoli Mornay

Blueberries in Lemon Mousse

Served with Cote de Beaunne '62

Soft Shelled Crabs on Toast

Corn and Peppers

Cream Cheese Mold with Guava Jelly

Served with Gewurztraminer '66

Swiss Wine Sticks (Diamond Walnuts Ad, 1972)

Swiss Wine Sticks
Diamond Walnuts Advertisement, 1972

1/3 cup butter
2/3 cup granulated sugar
3/4 tsp anise extract
2 eggs, beaten
2 cups sifted all purpose flour
2 tsp baking powder
1 tsp salt
1 cup chopped Diamond Walnuts

Cream butter, sugar and anise together, beat in eggs.  Resift flour with baking powder and salt into creamed mixture. Add walnuts, mix well.

Knead lightly on floured board. Shape into two rolls, about 10 inches long, 1 1/2 inches wide. Bake at 350° F., 25-30 minutes.  While still warm, cut into 3/4 inch slices. Turn slices cut side down, bake 15 minutes longer to toast and dry out. Makes approximately 1 1 2/ dozen.