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Show The Daily Utah Chronicle, Friday, November 1$, 1985 Page Three EXTRA Qwck party dishes for busy stadeinit ca.r::r.i tiz'M r" V7: Ill i c: ztzx c i elzzz: tt.2 atdil cf yeur t' T I , ' : ..y so'--r J - 2 2 2 j I tzrzz: to pechr-r- s r-- ur t-- d co i.. ;..l::-c::- 3 If you're like the average college student, dinner party with throwing a china, silver and prime rib is out of your full-fledg- ed league. Besides financial constraints, there's the problem of time. With textbooks to read and papers to write, most of us can't afford to spend a day in the kitchen. For that matter, many of us don't know what to do in a kitchen. If this sounds all too familiar, you may consider a simple, but impressive, foreign smorgasbord for your next dinner party. Either the Chinese Stir Fry or Tostada Dinner promises a tasty treat for six to eight guests. For the Stir Fry, set a Wok cooker or electric fry pan in the middle of your table, hand out chopsticks and let each person fry his own meat and vegetables. Prepare the rice, Mizutaki sauce and sweet and sour in advance. The rule to remember is this: all food must be cooked and eaten with chopsticks (these are sold at most large supermarkets). Besides being a novelty, chopsticks stretch your eating time into well over an hour because no one can pick up large bites of food. The Stir Fry offers something for everyone, even your picky eater. He can choose from two meats cubed chicken breast or beefand from a variety of vegetables, including sprouts, onions, green peppers, mushrooms and water chestnuts. You might add shrimp to the meat selection. To top off the evening in true Chinese style, pass around a bowl of fortune cookies. Boxes of these can also be purchased at most supermarkets. The Tostada Dinner operates on the ' principle as the Stir lf same "servc-yourseFry. The cook first prepares the meat, combined with enchilada and tomato sauces. While this mixture simmers, he prepares plates of shredded lettuce, shredded cheese, onions, tomatoes and olives. Dishes of refried beans and sour ccm tz:i2zs y cream are also prepared. The cook rinses several corn tortillas in cold water, drains, then dips briefly in a fry pan coated with hot oil before serving. This makes the tortillas soft and bendable. Last, he places the separate plates of food on the table. A guest selects a tortilla shell first, then piles on as many other items as he can eat. The hot meat mixture should be added last so it will melt the cheese and sour cream. You might include with the dinner a choice of Mexican salsas, ranging from hot to mild, a bean chip dip and tortilla hors I j I ? liui J (Jrr;.. r3 crnvirr ' IZZZ2 ' 2 cups strrch in a srr cr.chihdi tiuce shrtird r?2-- coated with oil. Serve tcrrilli shrlls. Ihvz curcrs top with refried beans first then ethrr itc rcs . AAA lkt mnt mivrniv lcf trt rhi rt '1 stuc, r.d stir until ' f M rr Cock ' Irttuce J 4 cups shredded chrese I Large plitc cf chopped tonuses 1 can refried besns j Small plate of chopped onicr.s (prefcra- bly green) J 2 cups sour cream (optional) I Fry ground beef, then drin grease. Add er.chih.li siucc end tc:r.-:t. juicr, I season to tiste, th:n sirr.rr.rr. Whilt this mixture cochs, prepare othrr itrms tr.d J phice cn separate plites. Trrirs ccrn I tortillas by rinsing in ccld water, then dipp:.3 briefly in fry p:n drdninj, j : , V--zr i t wmm mm mm m i tJb; r- 3 - cups c.r.1 clesr. . - c" -- rAs" : ;r mmm t ! : by Debbie Eldredge Milne Associate Editor ; 13 CU? try, cr.s tenors ju;rr 4 cups j 1 2 ; zzx r ;et tidlzzzr ever - r-- - w r"-- i put Vnzz:: tzz.x zzzzt I n - ' . m-- - Kiz:.:cMi c:::? c:? I I can retried b::r.s 1 csn bean dip 2 Urt, ripe tvocados, crush: J 2 tmpccr.s lrrnon juice 1 cup sour crcrm I 10-oun- cc J2pzzt'Z- - .c:p,xmycr-l:2- I t-- co ;' trrtc-- ir rr.h Mix fcrra dip, rtfricd trrus end uco szizzvSr". IZizh evcc'Jcs cn1 trJx vith t juice, scrr crri f::i rrrycrist. l:cn Tut tzzn .in tnixturs biJdfcj f:;h. fcene:: cf drtp Ptt cur crtm rrrurs cn top. Sprinhle vyith diced tcrr.itoes, olives, green onions end shredded cheese. d'oeuvres. Prepare the hors d'oeuvres by cutting flour tortillas into h long triangles and placing shredded cheese on top. Broil in the oven for about three minutes until the cheese melts and serve hot. Guests may dip in tomato salsa or sour cream. Although neither the Stir Fry nor the Tostada Dinner take more than one and lf hours to prepare, your creativity will delight your guests (especially if they're used to having pizza at every party). More importantly, you can be proud to serve some colorful, delicious food that takes longer than 10 minutes to devour. two-inc- . one-ha- Music in the Renaissance form is a breath offresh aire' by Fara Warner Assistant Extra Editor In 1972, Chip Davis composed a musical work while riding on a bus through the Columbia River Gorge. What resulted, in the long run, was a string of albums and a Christmas collection that has, for 1985, already surpassed its own sales record for last year. As you might have gifessed, this first composition, "Fresh Aire," was the basis of the group Mannheim Steamroller's phenomenal success and continues to be concerts around the opening act at sold-oii sin' thejcountry, ' H0weVer that Vuccess wasn't immediate ; for Davis and pianist,' Jackson Berkey, who ut ; s ? compose most of the music for Mannheim Steamroller. No one wanted carry their group on a record label, let alone put albums in music played them to demonstrate their audio equipment. "Soon the orders started piling in," he said. "Everyone who heard the demos stores. "It just wasn't the right type of wanted to buy the records. The stores music. They couldn't pigeonhole it asked us where they could get more, so we because it's not classical or rock 'n' roll," started our own record label, American Davis said in & Chronicle interview Gramaphone. It kind of grew from there." That first album was called Fresh Aire I Wednesday. Fortunately for the ensuing fans of after Davis' first composition. "Aire" Mannheim Steamroller, Davis became doesn't mean "the air that we breathe," but musical director of a recording studio. aire (pronounced with a long "e") as in "The owner, Don Sears, liked the music Bach's Aire in G String, which inspired the so we started recording it at night after we first work. finished our commercial work. It was just a Then along came Fresh Aire II. 1974 said. made Davis our we "In "I hadn't planned on calling it that but hobby," 500 and fans kept asking 'Where's Fresh Aire record the own demos, jacket pressed hi-?' so I just let it go." which we distributed to fi shops who The collection has now risen to five albums, with the release of Fresh Aire VI planned for next summer. The titles are not the only thing holding the albums together. They all include music that varies on classical forms, primarily from the Renaissance era. Davis finds this type of music intriguing. "The music is like rock V roll because of its combination of instruments and chord changes. It has a good, strong beat that is natural because a lot of it is dance-oriented- ." But it is termed "Renaissance" rock V roll, because it combines the old instruments with original notes., m" Don't be. put .off h y, s u p posed yl continued on page nine |
