Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 111, No. 44, Ed. 1 Tuesday, February 21, 1989 Page: 9 of 12
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f
Food Fair
Section JJ
Sulphur Springs News-Telegram,
February 21,1989.
New book
brings in
summer
By MAKY Ma.VEAN
Anar laird Prr»* Wrllrr
NEW YORK (AP) - Everyone
knows what summer tastes like It's
grilled or frozen, refreshing or spicy or!
sweet Rut above all, It's fresh. ■
Diane ftnssen Worthington's ‘The
Taste Of Summer" shows how to use
those fresh summer tastes to entertain
without spending the party in the
kite hr .
"Precious fret moments are meant I
for enjoying the outdoors, not polishing
silver, arranging placet srds or toiling
endless hours in the kitchen,” Wor-
thington says in her introduction "It'al
I much more fun to plan picnics I
■simple buffets — any
meal that can either be prepared quick
ly or offer minimal last-minute
preparation."
However, that doesn't mean there's I
no work to be done. Many of these
recipes are not for folks who begin con-
sidering dinner when the sun starts to
set Many of her interesting recipes re-
quire planning or advance preparation,
such as marmadea But Worthington
abandons the elaborate aspics and
gelatin salads of yore for lighter flip-
per dishes — kits of pasta and fish,
plenty of fresh herbs and citrus. |
■Worthington says her new book
HUowed easily from her first, the
[Fiaular "The Cuisine of (aliform*
r*It waa a logical estrnsicnaf the food
I make, foodthat'sfreshamnighl,''she
said in a recent telephone interview It
seemed that celebrating summer was
not an area that had been covered in a|
contemporary way ... It was really fun
I Just took the produce of the *eaaon|
and I went crazy
Hallmarks of her reetpes andB
bans are fresh produce, herbs, flowers,
and outdoor cooking and eating with
style Recipes are baaed on classical
ideas with ingredients combined tnl
slightly unusual or unespecled ways
The book is baaed on entertaining Itl
discusses type* of grill* and typos of
chorcoul ar wsed for fires Thors are
to grill
types of food, present a buffet or plan
a picnic, down to a lift of what to bring
and how to pock it Worthington c -
help you organ!xr a summer house
I kitchen
But mam recipe* are Inviting enough
and sidled for everyday eating A* Wor-
thington put it "The food is access!-
I Entertaining in the summer really
f Tift? •*
said
Picnics need net mean hot dogs on
wobbly paper plaits and ants crawling
over (he potato salad Worthingtan
presents OBsaua tor ologant. creative
IWfllS •i hrfMtff TtlH Mid pMChtsI
chicken with
mrifch oesto crrain and a hixvlnut
KTirt
■ Barbecued ptzza will certainly im-l
roe* guests, and Worthington even
nakrs suggestions for anyone stuck
ntertauung during the dog days, when
■the only hope of comfort is to ait ab-
lolylgy aUB."
Wins writer Anthony Dias Blue, a
lla^ims Worthington ».
fact) r e< i[>f
SPINACH PESTL)
about I medium
1 liTf 7 , mm nuU
k CT^shve od
|lk teaspoon black pepper
Ik cub frssMy gratid Parmesan
optional)
■ la s Issd psersmsr fitted with a steel |
■lbs garlic ciavss until
With the Madoa turning, slowly pour
fi the olive ad la a fine stream and nro-
ofll«abaarbad Addthe|
rwnntf
if I
Candy makers
Toay Hatcher boxes some at the candy table cen-
terpieces be makes at the tiny Bristol, Tenn., fac-
tory of hia
company.
Try cod for menu ideas
It's a treat to sit down to a meal
that takes less then IS minutes to pre-
pare when you've come home from
work Microwave a vegetable to go
with crumb-topped cod and served
with a lettuce or fruit salad
MICROWAVE
COOKING
-TOPPED COO
eup ana dry I
Microwave method Cut cod into
aerving siae pieces Coat on all sides
m 8 tablespoons butter Place ui a mi-
crowave-safe dish
Combine bread crumbs, parsley,
seasonings and remaining 1 table
spoon melted butter Sprinkle crumb
mixture over cad Caver with waxed
paper, microwave at High for 2 min
utes Route dish a quarter-turn, mi-
crowave at High for 1 to 2 minutes
longer, or until cod flakes easily when
tested with a fork Serve with lemon
irodgri This kitchen-tasted recipe
makes about 4 servings Recipe may
be halved
Conventional method Cut rod into
serving-siae pieces Coat on all sides
in 3 tablespoons butter Place in bak-
Combine bread crumbs, parsley.'
seasonings and remaining 1 table
spoon better Sprinkle crumb mixture
over cod Bake at 4M degrees, allow-
mg 10 minutes cooking time per lack
t
By George, food fit for a president
Child la ef i
: af their ora i
l la a large
la a medium bowl, combine shred-
ded carrots, potato and onion Add re-
maining ingredients sad mu well
Drop by UMrspoonluis oa hot greased
griddle or shiBat Spread each to form
a 3-inch curio Cook until golden
brown, about 3 minute uo oach side,
turning oar** This kitchen-tented reci-
pe makt
i ar se
Jest before
whipped cream
monds If
This kitchen teuted recipe
with
with al-
with die
stir M cup
i mb mi
have enjoyed W
> April M. rm man
Tart Ctty as Aral
CARNOT-POTATO I
Gradually aur Is i n
smooth Stir to 2 egg
>*■«<
I Week <
la a calash ^
bring to a bat)
t and boil tar 1
-frombeet StirtalVi
Ha Thru Mrta bowL
New food
edges way
to market
NEW YORK (AP) - The graham
cracker was bom in 1829
An ordained Presbyterian minister,
Sylvester Graham, invented a cracker
made with unsifted, coarsely ground
wheat flour. His cracker was quickly
adopted by bakeries that wanted to pro-
duce it in large quantities
Now, in IBM. the Nabisco Biscuit Co.,
which began making graham crackers
in 18M, has Teddy Grahams, a new line
of bear-shaped, bite-size snack cookies
Teddy Grahams come in a 10-ounce
package and are available in honey,
cinnamon and chocolate flavors
“Teddy Grahams is a fun-to-eat,
wholesome cookie made especially for
kids,” says Sharon Fordham. a
spokesman for Nabisco. A half-ounc e
serving contains only 60 calories — less
than six calories per cookie.
Other new food products now on the
market:
— Hershey s Chocolate Milk Mix: an
instant hot or cold mix, it comes in p
colorful 16-ounce or 32-ounce brown and
yellow container bearing the familiar
Hershey’s logo.
— Croonchy Stars; a star-shaped,
cinnamon-flavored, ready-to-eat cereal
from Post Cereals. The cereal is Jim
Henson's first licensed food item.
For more adult tastes
— Golden Granulated turbinado
sugar a pure premium unrefined sugar
with a soft golden color, light texture
and subtle buttery taste, produced from
naturally grown Louisiana sugar cane
that has been crushed at the mill where
the Juice is extracted, rather than at the
refinery Available in a gold, 4-pound
bag
— Kellogg's Common Sense cereal:
ready-to-eat oat bran and oat bran with
raisins cereals. Each serving contains
13 grams of oat bran, three grams of
dielan fiber
— Pillsbury Ready to Microwave
Fudge Brownies: refrigerated brownie
dough in its own pan. ready for the
microwave. The product yields nine
fudgy brownies
— Green Giant Microwave One Ser-
ving Vegetables: eleven of the Green
Giant’s Tine of best-selling vegetables
and vegetable combinations, packaged
in a plastic microwkveable tray mat
can go directly from the freezer to the
microwave oven to the table.
— Truffes Exquis," a new line of
bite-size, shell-molded truffles from
Godjva Chocolatier, available in 10
flavors including hazelnut praline,
raspberry and soft butterscotch
caramel.
Booklets:
— "Fiber for a Healthy Life": a fiber
information and recipe book from the
Kellogg Co. that includes 10 recipes
land 40 colorful photographs). To
order send 22.95 and one box top from
Kellogg's All-Bran cereal to: Fiber for
a Healthy Life, Box 5511. Kalamazoo,
MI 49003^5511. Be sure to enclose your
name, address and zip code, and allow
6 to 8 weeks for delivery.
— “Oat Meals!": a collection of 10
recipes from muffins to main dishes
and desserts from the Quaker Kit-
chens
Improved winter
tomatoes come
from Florida
family’s 40-year-old candy making
of thickness measured at its thickest
part, or until cod flakes easily when
tested with a fork Serve with lemon
wedges
£ ass NEWWRPI
FOOD
When rheeae i* used aa a topping
for casseroles, the heat from tha cas-
serole is often enough to melt the
cheese and give the food an appetis
ing appearance.
NEW YORK (AP) - Ten years of
plant research has resulted in putting
an improved winter tomato, available
from November through May, on
today’s produce counters
For the past decade, the tomato in-
dustry has been working with the
University of Florida in crossbreeding
plants. Some 800 to 1,000 plants have
bean crossbred each year The result
there isn't one variety of tomato on the
market today that was in existence six
years ago
Florida markets more than 1 billion
pounds of tomatoes a year. The
tomatoes are harvested at a mature but
underripe stage, and are shipped pale
pink ana quite firm. If growers left the
tomatoes on the vine until they were
red ripe, they would be tomato paste by
the time they reached the supermarket
Consumers must finish the ripening
process at home, just as they do for
bananas, melons and avocados. A few
days at room temperature will redden
and soften fresh tomatoes to eating
perfection. The time it takes depends
on how red the tomatoes are when they
are purchased.
Tomatoes should be placed in a
npening or fruit bowl, or on the kitchen
counter, at room temperature A npen-
ing bowl will help retain moisture, but
an open fruit bowl is fine, too.
Keep tomatoes at room temperature
for several days, or until the tomatoes
are fully red and iuicy Once ripened,
the tomatoes will keep for a few more
dm without refrigeration
Tomatoes should not be refrigerated,
as cold kills flavor and prevents ripen-
ing To store, place the smooth end
down and the stem end up The bumpy
"shoulders" of the stem end are the
most tender part of the tomato and will
bruise simply bv the weight of the fruit
TOMATO PASTA SAUCE WITH
VODKA
1 pound fresh Florida tomatoes
about 3 medium)
4 tablespoons butter or margarine
*4 teaspoon salt
1/8 to 4 teaspoon crushed red pepper
1 cup heavy whipping cream
2 tablespoons vodka
6 ounces linguine, cooked
Core and coarsely chop tomatoes
(makes about 24 cups). In a large
skillet melt butter Stir in tomatoes,
salt, red pepper and cream. Boil until
mixture is reduced to 2 cups. 9 to M
minutes Remove from beat; stir in
vodka Serve over pasta Sprinkle with
grated Parmesan cheese, if desired
Yield: 4 appetizer portions.
FRESH TOMATO-GINGER
VINAIGRETTE
1 medium-sized fresh tomato
i about 6 ounces i
1 teaspoon chopped fresh ginger
or 4 teaspoon ground ginger
4 teaspoon salt
1/1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 tablespoons orange Juice
1 tablespoon plain low-fat yogurt
Core and quarter tomato. In the
container of an electric blander place
tomato, ginger, salt, black pepper, oil
orange juice and yogurt; blend until
smooth. about 30 seconds. Toes with
mixed greens, seafood or chicken
salads Refrigerate in a covered
container up to 2 days Yield: 1 cup.
if using Reserving HI lady fingers for
top. tins bottom and sides of straight-
sided glass serving bowl with remain
ing lady fingers Spread H cup ef the
custard over bottom layer of lady fin
gets Top with I cup of the fruit mix
tare Repeat layering with remaining
custard and fruit Top with remaining
lady fingers Cover, refrigerate 2 to 4
apM lady
iRsnr Brush filled I
• i
FLOW DA WINTER TOMA TO FS ’Fresh winter tomatoes cm bf
medmtnMydiflcrertdHhexTheyhrelowinankjnes^kywiniodinmMd
comma no choteMcrol (Graphzc courtesy of Florida Tomato Committor l
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Keys, Clarke. Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 111, No. 44, Ed. 1 Tuesday, February 21, 1989, newspaper, February 21, 1989; Sulphur Springs, Texas. (https://texashistory.unt.edu/ark:/67531/metapth816707/m1/9/?rotate=180: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Hopkins County Genealogical Society.