Show ft M I Page 20 — The Herald Journal Logan Utah Wednesday October 19 1994 No really there is a cookbook with beginners in mind By Scrloos Howard News Service Cookbooks Tor beginners usually emphasize things like how to make your first souffle “Why? Who needs that?” says Elaine Corn “I'd rather see you learn how to bake a chicken" Or steam an artichoke Or bake a potato “This is before Joy of Cooking" she says from her home in California Corn a former food editor of the Sacramento Bee takes nothing for granted in her new cookbook Now You’re Cooking (Harlow & Ratncr $2495) This chatty informative and useful cookbook is perfect for those stepping up to the stove for the first time as well as those who arc afraid to ask the obvious She got the idea for the book when a colleague Pocket bread is ideal for user-friend- ly sandwiches cornered her and asked her how to make eg salad “I was stunned" she writes in the introduction to the book “Everyone knows how to make egg salad Don’t they?” She printed a rt beginning cooking scries in the paper won a journalism award for it and realized she was on to something — not everyone did know how to make egg salad to her home to learn the She invited basicsThc book answers all your questions — no matter how obvious — as if you were learning in her home She chose recipes by talking to lots of folks about what they like to cat and whether they would eat it at home if they only knew how to cook it The recipes are written in 1 2 3 form and state clearly: Do This First Do this Second Do this Third In the margins she adds little notes on each recipe “Caesar salad — if you're out of Tabasco use or another hot sauce I've made this with grated Romano a little cheaper than Parmesan with very tasty results" ic the juice from salsa 10-pa- non-coo- ks Render Unto Ceasar Salad Serves 4 to 6 Dressing: 4 whole anchovy filets 1 12 teaspoons minced garlic 14 cup lemon juice Dash of Thbasco sauce 1 12 tablespoons Worcestershire sauce 12 teaspoon black pepper 34 cup olive oil 34 cup grated Parmesan cheese Salad: 12 head Romainc lettuce cup croutons (from box or bag is fine) Get out a mixing bowl for making the dressing Use a fork to mash the anchovies in the bowl Mince the garlic and mash it with the anchovies Measure the lemon juice Thbaseo Worcestershire mixture and black pepper into the anchovy-garli- c and stir with a whisk or fork Stir in the oU with a whisk as you pour it in The oil should blend into the dressing and not separate from it Stir in the cheese For the salad remove any limp outer leaves from leaves off the the Romainc Take all the core and wash them under running water Tear them into big squares dry them and put them in a salad bowl Tip with croutons Serve the salad plain with dressing on the side or mix in enough dressing to coat the Romaine very well Serve cold 1 WMm o By Nancy Byal For AP Special Features Pita pocket bread is one of the ways to dig into a sandwich Slice a pita round in half crosswise and you’ll have two handy pockets Each pocket contains the filling so it’s a lot most user-friend-ly less messy to eat For the pita sandwiches below the zesty beef beef filling starts with that soaks in a tangy picante sauce marinade deli-sty- le Spicy Beef Pitas 1 pound thinly sliced cooked beef 12 cup picante sauce cup rd red-wi- vinegar ne 14 cup olive oil or cooking oil 1 tablespoon snipped fresh cilantro or parsley 18 teaspoon garlic powder 18 teaspoon cracked black pepper 4 large pita bread rounds halved 1 medium tomato chopped 1 medium avocado sliced 14 cup crumbled feta cheese (1 ounce) Place sliced beef in a plastic bag set inside a bowl For marinade in a medium mixing bowl combine thepi9gpte sauce vinegar oil -- - cilantro or parsley garlic powder and pepper Pour marinade over beef Seal bag marinate in the refrigerator for 4 to 24 hours turning bag occasionally To serve drain and discard the marinade Fill each pita bread half with beef Top beef with tomato avocado and feta cheese Makes 8 servings Nutrition facts per serving: 399 cal 32 g fat 55 mg chol 16 g pro 14 g carbo 1 g fiber 364 mg sodium Daily values: 15 percent iron 15 percent viL C 15 percent thiamine 16 percent riboflavin Microwave perfect tool for veggies By the Pittsburgh Post-Gazet- te The microwave has some tricks that no other cooking method can match — especially with vegetables Very little — if any — water is needed Most vegetables can be zapped with just the water that clings to them during washing (Think of the vitamins and minerals you’re not going to throw out with excess conking water) Garlic-Saucr- d Vegetables 2 cups broccoli florets 1 cup cauliflower florets 2 tablespoons water h I medium zucchini sliced thick 1 cup fresh mushrooms I green or red sweet pepper cut into thin strips 14 cup butter or margarine I clove garlic quartered 18 teaspoon pepper Dash salt platOn a large microwave-saf- e ter arrange broccoli and cauli14-inc- flower around outer edges Sprinkle with waicr Cover with oiuiFseDffS Start your gifts now and make sure they’re ready in time for the holidays CaraBft 5ft mrcnrwavc-saf- e plastic wrap Vent by leas ing a small area unsealed aI the edge Cook on high for 2 minutes Place zucchini mushrooms and pepper in center Cook cusctedl o high fur 3 to 5 m routes more or until vegetable Care f ally drain arc crisp-tende- r liquid e meaft a I cup micro sure stir together margarine gir- Cn4 re hth prppcf ami used nrrinae atvutf I ninM it me bed Dward garlic Oizzk ave-saf- -- ul rt ns tt vegetable mgs-- Mates 6 sera- - — Coupon good Thursday October 20 through Saturday October 22 1094 nice-looki- ng |