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Show DAVIS COUNTY DAVIS REFLEX JOURNAL APRIL 24, 1935 CLIPPER APRIL 24, 1985 What to cook, What to wear and How to work SECTION Wednesday raMMim Dressed for the Occosion By Bonnie Mandoe good salad and a great sa'ac are separated by one item alone the ID 1 dressing. Even the s'mPlest combination of II U vegetables becomes memorable when drizzled with the perfect sauce. Making your own salad dressing makes sense. Homemade dressings are fresher, more varied and considerably less expensive than commercial products. They need no preservatives. Sweetener and salt levels can be adjusted to taste. For the small effort required to prepare them, salad dressings can be the most rewarding of condiments to make at home. Traditionally, dressings are based on liquid oil or fat in some form, often mayonnaise or sour cream. This type of dressing is particularly delicious and fattening. People who enjoy their salads liberally doused may prefer (or learn to prefer) a dressing lower in fat something based on yogurt, buttermilk or cottage cheese, for example. Buzz cottage cheese in the blender and it becomes as smooth as sour cream. For the dressing, let your mixture age 24 hours, refrigerated, before serving. Oil and vinegar dressings are best served at room temperature, while cream-typ- e dressings are served chilled. fill fill IrM 12 cup mayonnaise 12 cup plain yogurt 1 1 2 3 tablespoon dill weed teaspoon lime juice tablespoons ketchup tablespoons milk Combine. Makes cup. 1 THOUSAND ISLAND teaspoon honey 1 tablespoon Dijon-typ- e mustard dash salt 1 clove garlic, optional 1 (WITHOUT 1,000 CALORIES) DRESSING 14 cup mayonnaise 14 cup yogurt 14 cup cottage cheese Blenderize. Makes 34 cup. CREAMY DRESSING B chopped tomatoes cup 2 cups 12 mild-flavore- d oil 14 cup olive oil tablespoons roasted sunflower seeds or almonds 14 cup each rice vinegar and minced parsley 3 tablespoons honey 2 tablespoons soy sauce juice of 1 lemon or lime 1 clove garlic I green onion, optional 4 tablespoons fresh basil (or 1 tablespoon dry basil 6 Makes teaspoon tarragon 14 teaspoon dill weed 1 teaspoon vegetable salt, optional water to thin, if desired Blenderize about until creamy. Makes 3 cups. 3 minutes, EXCELLENT AND EASY DRESSING 3 tablespoons ketchup mild oil 13 cup water 13 cup wine vinegar 2 cloves garlic 1 tablespoon soy sauce 2 teaspoons each vegetable salt, honey and Dijon-typ- e mustard 1 teaspoon salad herbs 12 teaspoon black pepper 1 23 cup Blenderize. Makes 3 cups. COTTAGE ROQUEFORT DRESSING 1 cup cottage cheese 1 mustard teaspoon Dijon-typ- e 3 12 tablespoons milk 1 teaspoon chopped scallions 2 ounces crumbled Roquefort cheese Blenderize cottage cheese, mustard and milk. When smooth, remove from blender and add scallions and Roquefort cheese. Makes 1 14 cups. DRESSING Delicious with seafood salad. DILL 1 12 cups. SESAME DRESSING 1 14 cup mild oil 1 tablespoon toasted (aromatic) sesame oil 1 tablespoon soy sauce 4 tablespoons rice vinegar (or white wine vinegar) 2 cloves pressed garlic 12 teaspoon thyme leaves, crushed 14 teaspoon dry mustard 2 tablespoons beer teaspoon basil teaspoon pressed garlic, optional 14 teaspoon paprika 14 teaspoon freshly ground black pepper 12 teaspoon honey (or more taste) 1 1 to Blenderize. Makes 1 cup. STRAWBERRY FRUIT SALAD DRESSING 34 cup sliced strawberries, ripe and juicy 2 tablespoons honey 12 cup cottage cheese Blenderize. Makes 1 14 cups. CASHEW FRUIT SALAD DRESSING 12 cup raw cashew nuts 10 dates, pitted 14 to 1 cup water (to desired consistency) pinch salt juice of half a lemon or lime Blenderize until smooth. Makes 12 cups. PEANUT BUTTER DRESSING 1 Combine. Makes PARMESAN DRESSING 13 cup mayonnaise 13 cup grated Parmesan 13 cup plain yogurt 13 cup milk 1 teaspoon white wine vinegar teaspoon Worcestershire sauce Combine. Makes cup. 1 QUICK AND TASTY DRESSING 12 cup mild salad oil 2 tablespoons cider vinegar SOME LIKE IT HOT DRESSING This dressing must be aged at least 24 hours to marry flavors. 1 cup plus 2 tablespoons cider vinegar 2 34 cup mild oil 14 teaspoon vegetable salt 2 12 teaspoon curry powder 1 to 1 12 teaspoons cayenne pepper 12 teaspoon chili powder 1 tablespoon salad herbs Combine in a quart jar. Shake well before using. Makes quart. 1 3 1 '1 tablespoons milk tablespoon chili sauce tablespoon sweet pickle relish 1 hard-cooke- egg, finely d chopped Blenderize mayonnaise, yogurt, cottage cheese, milk and chili sauce. When smooth, add pickle relish and egg. Makes 1 cup. CLASSIC HERBED VINAIGRETTE 13 cup red wine vinegar 1 tablespoon minced onion 1 34 cups. LEMON DRESSING 23 cup mild oil 12 cup lemon juice 2 tablespoons grated lemon peel 2 cloves garlic, pressed 1 teaspoon salt 1 teaspoon honey 12 teaspoon ground cumin 12 teaspoon ground coriander 12 teaspoon dry mustard 12 teaspoon paprika (FOR FRUIT SALAD) Delicious over an salad. apple-raisin-bana- 14 cup water tablespoons peanut butter 2 tablespoons lemon juice 1 to 2 tablespoons honey 2 Combine and mix thoroughly. Makes about 12 cup.l Combine. Makes 1 14 cups. ITALIAN PEPPER CREAM DRESSING 23 cup olive oil 3 tablespoons lemon juice 1 teaspoon oregano Wearing topaz it's said, assures long life, beauty and intelligence. OUTLOOK In My leaves) 1 crushed teaspoon salt freshly ground pepper to taste 1 cup olive oil mustard 2 teaspoons Dijon-typ- e 12 and mustard. Whisk to combine. Mix or shake well before serving. 14 Simply outstanding flavor. 1 clove garlic, pressed teaspoon each basil, thyme, marjoram, oregano leaves, Let onion, garlic, salt and pepper herbs steep in vinegar, covered and refrigerated, 24 hours. Strain vinegar mixture and discard herbs. Add olive oil fullest-flavore- d TOMATO-HER- 1 By Roberta Graff road back in time is bumpy, with obstacles impede the memory dull the senses. But sometimes a sound, a taste sensation or a smell evokes a series of memories that come rushing back with the speed of a movie reel on rewind. Memories can make a persons mouth water. For, like many of my generation and middle-clas- s pedigree, my earliest and fondest recollections are of food. All it takes is one whiff of frying onions and I recall those heavy, hearty, robust meals of my youth, each one ample enough to make even the gourmand among us shake his head and sigh, I cant eat another thing. There were days my mother must have raced the sun up, when the smells that held the promise of dinner greeted me at breakfast. Shopping was a daily ritual for her. There were stops at the fruit stand, the grocery and, of course, the butcher shop. Here, displaying the critical eye of a jeweler selecting a gem for an empress, she would choose a nice fat pullet from which she would make a chicken soup that could cure any present ailment and ward off whatever germs were foolhardy enough to plan an attack. The soup was unpredictable. The Mother's Kitchen We never knew what would be in it. Sometimes little white matzoh balls floated on top of the golden broth; other times meat-fille- d dumplings (kreplach) bobbed up and down. Occasionally there were noodles and sometimes even rice. But to our delight, there were always bright yellow unborn chicken eggs, which the butcher, with whom my mother had more than ordinary influence, saved especially for her. Tears rolled down my mothers cheeks as she sliced huge white onions which she fried to a golden brown in yellow chicken fat. She would add chicken liver, cook it all together, then chop it in a wooden bowl with three eggs. Little bits of chicken fat that had not melted would stick to the pan; she would scrape them off and let them cool and harden on the side of the stove. It was called gribben and we would eat it like popcorn. Could anything this side of heaven taste like Hungarian stuffed cabbage? Holishkes, we called them; little rolls of chopped meat tenderly tucked inside a leaf of cabbage that was slowly simmered with raisins, tomatoes and ginger snaps. This dish was matched only by the gefilte fish which was prepared on Thursday and served on Friday. It was accompanied by the forerunner of the nasal spray, homemade hard-boile- d horseradish. Imagine a brisket of beef, lovingly simmered for three hours, a crisp coating of coarse salt and paprika on the outside, interior. insulating a fork-tendA volcano of mashed potatoes by its side, the crater oozing lava-lik- e gravy. On Friday a challah, fresh from the oven; other nights a rye bread to help with the mop-uOn holidays we drank sweet wine. Oenophiles would say it er p. down on us, obviously satisfied with our incredible appetites. I still dont think the dessert has been invented that matches warm, baked apples bursting through their skins dripping with honey, or lumpy rice pudding, studded with raisins and dusted with cinnamon. There was always a strudel, hardly an considering the hours of rolling and kneading required to make the dough thin enough to satisfy after-though- t, Certain cooking smells evoke fond memories that rush back with the speed of a movie reel on rewind. dulled the appetite, but on those special occasions we always managed to eat more. In no time we devoured the results of hours spent in the kitchen; mammoth broiled rib steaks, larger than the plate, crunchy noodle kugels, tzimmes (a mixture of stewed prunes and carrots) and, of course, crisp, thin potato latkes, no bigger than a All the while the grinning teapots on the wallpaper smiled half-dolla- r. my mother. Such meals were always washed down with cups of steaming tea. When the leaves settled at the bottom of the cup, my mother would tell our fortunes. The lifetime of excitement promised by the scattered tea leaves left me fantasizing for days. But I was a little girl a long time ago. And as I grew up and away from my family kitchen, my culinary horizons broadened. Though I dearly missed her wonderful meals, I discovered a world of exotic cooking, using spices and products never found in my mothers pantry. I began to buy soy sauces from Japan, pastas from Italy, vinegars laced with fruit and herbs, coffee hinting of amaretto and chocolate. I purchased Oriental, French and Italian cookbooks and filled my kitchen with a food processor, a wok, imported cutlery and every new gadget necessary for the serious cook. The autumn before my mother moved to Florida, I planned a dinner in her honor. Using many of the beautiful platters and dishes she had handed down to me, I prepared a gourmet menu choosing recipes I had gathered from around the world: a country pate, little round blinis, and my favorite spinach turban in phyllo. I arranged everything on the buffet which gave my guests an opportunity to help themselves and be dazzled by my efforts at dim-su- m the same time. My mother beamed as she surveyed my handiwork. Chopped liver, latkes, kreplach, strudel; I see you still use all my recipes. You bet, I replied, laughing as my family began sampling my delicacies. Like mother, like daughter, Uncle Sol commented. Everyone nodded in agreement. |