Cuisine Magazine March 1980

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Do you love paella, the national treasure of Spain? It’s hearty blend of rice, tomatoes, onions, olive oil, and saffron (often with seafood) and has hundreds of variations.  In this issue, Perla Meyers offers five versions:  Paella De Valencia that has a combo of chicken, sausage, and seafood;  Sausage Paella with chorizo; Paella Marocaine with lamb; Vegetable Paella with seven kinds of vegetables; and Seafood Paella with four varieties of seafood.

A whole wheat bread article has beautiful photos and recipes for a high-rise wheat loaf that includes whole wheat flour and cracked wheat; Buttermilk Wheat Cakes topped with butter and maple syrup; Crunchy Wheat Drop Cookies have whole wheat flour and bran; Whole Wheat Doughnuts with nutmeg and mace; Salty Wheat Sticks; and a Pear-Rhubarb Crisp with a spicy whole wheat-wheat germ-almond topping.

“Cooking with Love in Bologna” is an amazing article written by the great Bert Greene featuring the recipes of Marcella Hazan in her cooking class, which lasted five full days!  The entire class accompanies her to local markets and then they prepare meals using only what is available and seasonal. Some of the meals the class learned to make included Garganelli (ridged macaroni made fresh) with Ricotta and Spinach; Pot-Roasted Veal Shanks; Pasta and Bean Soup; Veal Scallops with Anchovies and Capers;  Fresh Strawberry Ice Cream; Tortellini with Parsley and Ricotta; Pot-Roasted Lamb in White Wine; Risotto with fresh vegetables; Pot-Roasted Squab; and making Italian Bread of different shapes.

An article about Vancouver, British Columbia will tell you anything you want to know about its history, what to explore, and recipes from three different menus:  A Northwest Bounty Feast; a Coastal Celebration Buffet; and a Tea at The Empress Menu.  I decided to make an Asian Shrimp Salad from the Coastal Celebration Buffet.  It was made with fresh bean sprouts, bok choy, mushrooms, green onions, cooked shrimp, and tossed with a delicious dressing that included an olive oil-lemon-soy sauce base with the addition of toasted almonds and sesame seeds.  I loved all the fresh and crunchy ingredients, and it also looks beautiful and colorful.  I would definitely make it again.

Look at all those beautiful fresh ingredients!


Asian Shrimp Salad
  • ½ pound fresh bean sprouts, rinsed and drained
  • 3 cups thinly sliced bok choy
  • ¼ pound deveined shelled and cooked large shrimp
  • ¼ pound mushrooms, sliced
  • 5 green onions with some tops, sliced
  • ½ cup olive oil
  • ⅓ cup toasted sliced unblanched almonds
  • 3 Tablespoons toasted sesame seeds
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon lemon juice
  • 1 teaspoon soy sauce
  • ½ teaspoon table salt
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon freshly ground black pepper
  1. Arrange bean sprouts, bok choy, cooked shrimp, mushrooms, and green onions in a large serving bowl.
  2. Place oil, almonds, sesame seeds, vinegar, lemon juice, soy sauce, salt, sugar, and pepper in a jar with a tight-fitting lid. Cover and shake well.
  3. At serving time, shake dressing again and pour over salad and toss to coat ingredients. Serve immediately. Serves 8.



4 Responses to Cuisine Magazine March 1980

  1. March 19, 2024 at 2:10 pm #

    When you asked, “Do you love Paella?” I give a hearty, ‘Yes!’ Sounds like a marvelous Cuisine Magazine issue with 5 varieties of Paella! You just might have to share a few more of those recipes?! The Asian Shrimp Salad sounds delicious & perfect for this spring weather. Can’t wait to give it try. Thanks for sharing.

    • March 19, 2024 at 11:51 pm #

      Kim, I can make a print-out of the paella recipes and mail to you. They are very long recipes!

  2. March 20, 2024 at 1:37 pm #

    Wow, I see why you loved this magazine so much. Everything sounds fabulous!

    • March 20, 2024 at 11:10 pm #

      Priscilla, it was such a great food magazine. It didn’t last very long, just like Sphere, and I don’t know why. I get so many messages from people who still miss both of them.

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