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Show Page C2 THE DAILY HERALD, Provo, Utah, 4 tablespoons sour cream 4 teaspoons medium hot salsa RECIPES: Chopped cilantro to taste Saute celery and green onion (Continued from CI ) SWEET BACON & HERB MUFFINS 6 slices bacon 'A cup firmly packed light brown sugar 3 tablespoons butter, softened 1 tablespoon minced fresh herbs (or VA teaspoons dried) such as thyme, rosemary and basil 4 Bays English Muffins, split, toasted Arrange bacon slices in a single layer on microwave bacon rack placed in baking dish. Pat brown sugar onto bacon slices to make an even layer. Cover lightly with wax paper. Microwave on defrost setting 15 to 18 minutes until bacon is crisp and sugar is melted. Turn every 4 minutes. (Sugar will stick to wax paper in beginning but will release in the end.) Carefully remove wax paper; scrape any brown sugar back onto bacon. With scissors, cut each strip into fourths. Cool to room temperature. Mix butter and herbs; spread on warm, lightly toasted English muffins so that butter melts. Place bacon pieces on buttered muffins. Serve. SMOKED HAM & SAUTEED APPLE MUFFINS cheese 4 Bays English Muffins, split, toasted 4 tablespoons butter 2 tablespoons light brown sug- ar dry mustard Gala apple, cored, thinly 2 teaspoons 1 sliced Vi pound sliced smoked ham Arrange sliced cheese on toasted muffin halves. Melt butter, brown sugar and dry mustard in a skillet over medium heat, stirring constantly to combine. Add apples and saut until just tender. Remove from pan with slotted spoon. Add sliced ham and toss with pan drippings until heated. Lift slices onto muffin halves; top with apple slices. THREE BEAN CHILI Vi cup chopped celery Vi cup chopped green onion 2 teaspoons oil 1 can (15 ounces) chili without beans 1 can (15 ounces) chili with beans 1 can (15 ounces) black beans with their juice 1 can (15 ounces) garbanzo or Northern beans, drained great and rinsed TEXAS TOMATO MELTS 4 Bays English Muffins, split, lightly toasted 8 thin slices tomato 4 ounces grated Cheddar cheese 4 slices bacon, cooked crisp and crumbled 3 tablespoons chopped hot (mixture of boiled vegetajar-dini- For Universal Press Syndicate There are at least two verities about fried chicken. One: The kind pan-frie- d tastes better than the deep-frie- d kind. Two: The best cooking vesskillet. sel is a black cast-iro- n And it is almost always true that if it's restaurant fried chicken, it's the deep-friekind, probably cooked in an electric fryer. Sometimes it is even partially cooked, by steaming or braising, before it is thickly battered and dropped into bubbling oil. Time may cause the DFC syndrome in restaurants. It g takes twice as long for d pan-fryin- Restauas deep-fryinrants might argue, legitimately, that a lot of people won't wait d around for the slower chicken. A lot of us would, however. After technique and choice of pan. tliere is room for differences over how best to fry chicken. Some cooks like to presoak it, in either sweet milk or buttermilk. Some use a relatively sturdy breading. Others say seasoned flour is the only coating needed. The following recipe doesn't call for presoaking, but uses a wash for crusbuttermilk-eg- g tier chicken. Also, the seasonings include Accent, which is g. pan-frie- basically monosodium gluta-mat- (MSG). It intensifies vors but can be omitted. MAMA JO'S e fla- FRIED CHICKEN 2 fryers, cut into serving pieces Seasoned salt Accent (optional) black pepper (use generously) 1 quart buttermilk 5 eggs Flour Crisco or vegetable oil Wash and dry chicken. Sprinkle with seasoned salt, Accent (if using) and black pep re bles) Top each toasted muffin half with a slice of tomato, grated Cheddar, crumbled bacon and Broil just until cheese is melted. to 2 minutes. Serve jar-dinir- e. 1 warm. CREAMY MUSHROOM SOUP Vi ounce (Vi cup) dried mushrooms 2 cups hot water 2 cans (10 ozs. each) condensed cream of mushroom soup 2 tablespoons dry sherry or Marsala Vi teaspoon fresh thyme Ve teaspoon garlic pow der tablespoons dairy sour cream Fresh thyme sprigs Combine dried mushrooms and hot water; let stand 30 min. Re- move mushrooms with slotted spoon. Cut off any hard stems; chop large pieces. Strain soaking liquid through a coffee filter or cheesecloth into medium saucepan. Stir in mushrooms, soup, sherry, thyme, garlic powder. Cook and stir over medium heat until mixture boils. Ladle into bowls. Top each with 1 tbsp. sour cream; garnish with thvme sprigs. HERBED BRIE SCRAMBLED EGGS 1 tablespoon butter Cinnamon Spectaculars win What would a state fair be w food competitions and one of this year's best w as the second anith-o- V ut nual Rhodes Bake and Serve Frozen Dough bake-of- f. Winner of the contest was Cindy Sandmire, of Sandy, with her recipe for Cinnamon Spectaculars. Second place went to Shirlee Webb, of Highland, for her Crun-ch- y 3 Cheese Dinner Sticks. Kairle Terry, of Provo. captured third place with her Caramel Pecan Knots. Rhodes called for recipes earlier this summer for the bake-o- ff and then narrowed the contestants down to 10 finalists. Those 10 prepared their dishes Sept. 8 for a panel of three judges. Sandmire said her recipe is a favorite of the men in her family. The sweet cinnamon twists are reminiscent of cinnamon rolls but take less time to prepare. They can also be dressed up for any of the coming holidays. Webb said she created her din- ner stick recipe because she couldn't afford to always go to the local restaurant where a similar version is prepared. The fluffy sticks have a distinctive, but not overpowering, garlic taste. Terry decided to resurrect her recipe for Caramel Pecan Knots Now that all her for the bake-ofchildren have left home, she doesn't make it very often in order and her hus to preserve her f. waistlines. The knots and caramel sauce ingredients are placed in a pie pan and baked. The dish is then inverted to serve, allowing the sweet sauce to flow freely over everyeven your fingers. thing CINNAMON 12 LARS Rhodes Rolls (thawed but still cold) 1 stick butter or margarine (melted) Yi cup sugar 2 tablespoons cinnamon Frosting: 2 cups powdered sugar 1 tablespoon cinnamon V cup butter or margarine (melted) 2 tablespoons milk (or more for desired thickness) Mix sugar and cinnamon. Flatten rolls. Add VA tbsp. melted butter or margarine. Sprinkle tsp. of the cinnamon sugar over buttered rolls. Chopped nuts, raisins or coconut may be added. Roll up lengthwise, stretch and twist. Place in 9x13 pan or on a cookie sheet. Let rise until double. Bake 0 at 350 F. for min. or until lightly browned. Slightly cool and 1 15-2- frost. CRUNCH Y 3 CHEESE DINNER STICKS 24 Rhodes White Dinner Rolls Vi cup butter or margarine V teaspoon garlic powder 2 teaspoons parsley flakes V lb. mild Cheddar Cheese (grated) Vi lb. Monterey Jack or Moz- zarella Cheese (grated) mm 10 . 2 bowl. Add seasoned salt and pepper as desired. skillet or pot Heat cast-iro- n and add Crisco or vegetable oil to a depth of about 1 inch. Roll a piece of chicken in the flour; dip into the buttermilk-eg- g mixture; then dredge again in the flour. Repeat with remaining chicken. When oil is piping hot but not smoking, add chicken a few pieces at a time, so that the oil does not become too cool. When all chicken is added, cover skillet and cook over medium heat 5 to 10 minutes or until chicken is browned on the bottom side. Turn the chicken and cook 5 to 10 minutes more, uncovered, until chicken is brown and crisp on all sides. Remove and drain on paper towels. Serves 6 to 8. PAN GRAVY V cup pan drippings V to Vi cup chopped onion V cup flour Salt and pepper to taste 2 cups chicken broth or wa- ter Pour oil from pan chicken was cooked in, then return 14 cup. Heat and saute onion until just translucent. Add flour, salt and pepper and cook, stirring, until well blended. Add broth and stir until the gravy is smooth. Lower heat and simmer about 5 mihuics. stirrng occasionally. If gravy becomes too thick, add more broth or water. Adjust seasonings and serve. FOR CREAM GRAVY: Omit the onion. Substitute milk for the broth or use cream or canned condensed (not sweetened) milk for part of the liquid. (Waltrina Stovall is the food editor of Dallas Life CARAMEL PECAN KNOTS 7 Rhodes White Texas Rolls Vi cup granulated sugar 1 teaspoon cinnamon Vi cup brown sugar 3A cup heavy cream Vi cup broken pecans Thaw rolls according to package directions. Spread pecans evenly in bottom of pie plate. Sprinkle brown sugar evenly over pecans. Carefully pour cream over sugar and pecans. Mix granulated sugar and cinnamon in a shallow bowl. Roll each roll between hands into rope approximately 5 inches 10-in- ch The Associated Press sults. It's made with a yellow cake mix, instant espresso powder, cinnamon, hazelnuts and chocolate chips. The cake calls for olive oil instead of butter or margarine. To serve, top with a generous spoon of sweetened ricotta. Vi Vi skillet all at once. With spatula, flour for dredging chicken onto a plate or shallow I'.'i 15-2- Cappuccino cake is simple to prepare and yields delicious re- draw eggs to center of pan until cooked but still very moist. Remove from heat. Quickly stir in well-blende- d. Vi cup Parmesan Cheese Thaw rolls. Melt butter and add garlic powder. In medium size bowl, combine 3 cheeses and parsley flakes. Toss carefully to prevent cheese from sticking. Stretch each roll into a short breadstick and dip in butter mixture, roll in cheeses. Place on cookie sheet, let rise 0 for min. Bake at 375 F. for 15 min. Serve warm. By onions and tops V teaspoon salt 2 ounces herbed Brie, cut up 4 Bays English Muffins, split, toasted Heat butter in skillet over medium heat. Beat eggs, milk, green onions, salt together. Pour into Pour Shirlee Webb Cindy Sandmire Kairle Terry long. Dip in cinnamon sugar tfo cover completely. Tie into a knottj Place knots on top of creamsugat; mixture, one in the center and six-- ' around the outside. Let rise 3Q; min. in a warm place. Bake 30 min. at 375 F. on middle rack Allow to cool 15 min. Place serving plate upside down over Cara-- -, mel Knots and invert quickly. Re-- n move baking dish slowly. Cake helps you serve a slice of cappuccino cup milk per. In bowl, beat buttermilk and eggs together for about 1 minute, until 1 SPECTACU- 3 tablespoons chopped green Brie. Place egg portions on muffin halves. Serve immediately. bake-of- f band's By JANET HART Daily Herald Food Editor 6 eggs Black cast-iro- n skillet best for fried chicken By WALTR1NA STOVALL in oil in medium saucepan. Add chi-lie- s. black beans, garbanzo beans. Cook and stir over medium heat until mixture boils. Reduce heat and simmer 5 minutes. Ladle into bowls. Top each with 1 tbsp. sour cream and 1 tsp. salsa. Sprinkle with chopped cilantro, if desired. 4 ounces sliced Jarlsberg 4 20, 1994 Tuesday, September CAPPUCCINO CAKE cup chocolate chips cup chopped hazelnuts, walnuts or pecans 4 tablespoons instant espresso coffee powder 2 teaspoons ground cinnamon package yellow cake mix Vi cup olive oil 3 large eggs IVi cups water 18Vi-oun- AP Photo The flavor of coffee comes through in Cappuccino Cake. The cake is made from a yellow cake mix, flavored with espresso coffee powder and cinnamon and filled with chocolate chips and hazelnuts. ce Confectioners' sugar bundt pan (or ar Prepare a p tube pan) with olive oil,., ' then sprinkle lightly with flour 12-cu- 10-in- ch Preheat oven to 325 F. Mix chocolate chips and nuts. ' Spoon evenly ..into the bottom of the prepared pan. In a large bowlfi' stir instant espresso coffee powder f and cinnamon into cake mix, then . add the olive oil, eggs and water! Mix slowly with electric mixer to moisten ingredients. Beat at medi-- , urn speed for 2 min. Pour batter over topping in pan. Bake in a 325 F oven for 60 min. Cool on rack for 15 min., then" invert pan on serving plate and' cool completely. Sprinkle wijh.! confectioners' sugar. At serving time, serve with lightly sweetened ricotta cheese (about 2 tsp. granulated sugar mixed into 15 oz. ricotta) and dust with cinnamon. French Onion Soup relies on good stock By KIM PIERCE For Universal Press Syndicate Beloved for its restorative properties, onion soup is to France what chicken soup is to America. "Onion soup is ... rich without expense, savory without complication, and. best of all, comforting," wrote John Thome in his 1979 Treatise on Onion Soup. "When the weather is like today cold out you want to have an onion soup," says restaurateur Guy Calluaud. "It will keep you warm." The French have cherished onion soup for centuries, but, according to food authority Waverly Root, "apparently no region lays claim to it." Or perhaps every region. Chef Laurent Champalle recently reeled off eight regional variations, from Alsatian onion soup with beer and e, sour cream to onion soup which uses a whole bottle cham-penois- of champagne. Classic onion soup starts with sliced onions that are sauteed until they turn brown and sweet. Then comes rich stock, most often beef, but sometimes chicken, veal or a combination. Slices of toasted French bread are floated in the liquid, then it's draped with a Swiss cheese, such as Gruy-er- e or Emmentaler, although some evidence suggests Parmesan may have been the historical cheese of choice. The whole affair goes under a broiler till the cheese browns and, without a lick of French, you understand immediately from the look and aroma what "gratinee" means. Great onion soup, say experts, hinges on two components: quality stock and yellow onions. "An onion soup needs to be rim-to-ri- made with a good stock m base," says Calluaud. "The yellow is really the right onion to do an onion soup... I think the rest of them would be too sweet." But the type of stock is a matter of preference. "You use part of chicken stock and part of beef stock," says restaurateur Pascal Cayct. "Chicken stock is always a little bland . . . The beef stock gives it a bit more fla vor. It's also important to caramelize soup bowls, melt the cheese on the bread slices. the onions patiently. "That's what makes the soup dark and gives it its color and flavor," Cayet says. Onion soup is good enough to eat all by itself. But for a complete meal, you can pair it with a salad and a light dessert, Calluaud says, plus a good Beaujolais wine. Cooks in a hurry can substitute CHABROT AUVERGNAT (SOUP WITH WINE FROMAUVERGNE) 4 tablespoons butter 1 pound yellow onions, thinly sliced 2 tablespoons garlic, chopped 1 cup sliced leeks, white part only Vi cup tomatoes, peeled, seeded and chopped Salt and pepper Vi to 1 teaspoon crushed dried thyme 2 to 3 bay leaves Vi to 1 teaspoon allspice 1 tablespoon sugar 1 bottle gamay wine (divided canned stock, although purists shudder at the suggestion. Frozen homemade stock, available at upscale groceries, might be a less offensive option. And if you don't have broiler-proo- f soup bowls, melt the cheese onto the toasted bread, then slip the slices of bread into each bowl. With candlelight and a little imagination, you can almost envision yourself in some cozy Paris bistro slowly sipping your soup in the hours before dawn. FRENCH ONION SOUP cup plus 2 tablespoon butter (divided use) 2 pounds yellow onions, thinly V sliced IVi quarts brown stock (see note) Salt and pepper 1 medium loaf French bread V cup grated Gruyere or Parmesan cheese Preheat oven to 300 F. In a large saucepan, melt 14 cup butter and cook the onions very gently, stirring frequently, until they are a deep golden brown, about 15 to 20 minutes. Add the stock, salt and pepper and simmer 10 to 15 minutes. While soup is simmering, slice the bread and bake on a baking sheet until dry and lightly browned, 15 to 20 minutes. Melt the remaining 2 tablespoons butter. Set 2 or 3 slices of bread in individual preheated soup bowls and pour the hot soup on top. Cover the soup with a thick layer of cheese and drizzle melted butter on top. Broil until browned. Serve at once. Makes 6 servings. Note: Use the recipe below, or make this soup substituting canned stock: Try half beef, half chicken. If you don't have broiler-proo- f use) gallon brown stock to 16 slices of French bread, toasted or grilled 12 ounces grated Swiss cheese (about 3 cups) Melt the butter in a large saucepan; add the onions and cook gently, stirring occasionally, until they are brown and caramelized. Add the garlic, leeks and tomatoes and cook gently for 1 to 2 minutes. Add seasonings and sugar. Add bottle of wine and scrape all the browned bits from the bot1 12 XA tom of the pan. Simmer until res. duced by Add the stock and simmer for 1 Vi hours to reduce by half. Add the remaining wine and adjust seasonings. Preheat oven to 400 F. Place 2 slices toasted bread in oven-prosoup bowls and pour the soup over the bread. Sprinkle cheese generously on top and place bowls in two-third- of oven just until cheese browns, about 10 minutes. Serve at once with more grated cheese and bread on the side. Makes 6 to 8 servings. (Source: Laurent Champalle) ONION SOUP CHAMPEN-OIS- E 12 ounces Brie (about 3 cups), cut in small pieces 1 cup port 4 egg yolks 8 to 10 slices French bread, toasted or grilled ! ! ! Melt the butter in a large sauce-- ! pan. Add the onions and saute,! stirring, until they are brown and caramelized. Add the seasonings. Add the champagne and stock and scrape up all the browned bits t from the bottom of the pan. Sim-- ! mer hour. 1 ! Add the Brie to the soup, incor-- ! poratingalittleatatime. Mix port and egg yolks; add a j little hot soup to mixture. Add' mixture into soup. Turn off heat. (Do not reheat soup after eggs have been added.) Adjust seasoning. Put the toasted bread in soup bowls and pour soup over it. Serve j immediately. Makes 4 to 6 serv-- t ! ! J I ings. (Source: Laurent Chair.pelle) CLASSIC BROWN STOCK 4 to 5 pounds veal bones,! cracked by the butcher or cut in pieces (see note) i 2 onions, quartered J 2 carrots, quartered , 2 stalks celery, cut in pieces 1 large bouquet garni tions follow) 10 ch J (instruc-- J ! peppercorns ! clove garlic ! 3 to 4 quarts water 450 oven to Preheat F. Roast! bones in a pan for 30 to 40 minutes until well browned, stirring occa- - 1 J sionally. Add vegetables and; brown, about 15 to 20 minutes j more. j Transfer bones and vegetables j to stock pot. Discard fat from' roasting pan and add some water, j scraping up the browned bits on the bottom of the pan. Add to remaining ingredients in stockpot. Simmer 4 to 5 hours, occasionally-skimming off fat. Strain and re-serve. Makes 2 to 3 quarts. Note: For chicken stock, substi-tute 3 pounds of chicken backs or 4 whole chicken for the bones. Skipj ; 1 4 tablespoons butter pound yellow onions, finely sliced Salt to taste V teaspoon cayenne or to taste lA teaspoon crushed thyme 2 bay leaves 1 bottle champagne 4 cups brown stock 1 J roasting step. Bouquet garni: Tie together in cheesecloth a few sprigs of thyme! and parsley and a bay leaf. Dror bundle into stock. ! |