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Show 2D Tuesday, April 29, 1987 Diandard-Examuner Food Realvanilla one of the world’s most expensive seasonings anilla is the second most expensive seasoning in the world, second tosaffron. It's one of the most labor-intensive foods to make, requiring almost six months after the podis plucked fromthe vine beforeit is in the royal chocolate drink of the Aztecs. Cortez carried it back to Europe, where it was used primarily as perfume. The aroma is enjoying a new surge of Oneof the most amazing things about real vanilla is its incredible aroma. In the 19th century, scientists Authentic extract has an alcohol content ofat least 35 percent. It is an essential ingredient in chocolate products. were able to synthesize vanillin, pod of a species of orchid, native to Mexico, but is grown primarily baked goods all over the world. in Madagascar. Strangely, the flowers ofthe vanilla orchid have almost no fragrance. Vanilla was Norma Schonwetter Syndicated columnist popularity. the flavor component of real vanilla. Artificial vanillin is used in the majority of commercial ready to be shipped. It’s the seed } MICRO MAGIC Vanilla Custard 1 1/3 cups skim or lowfat milk 1 teaspoon vanilla extract 1 cup egg substitute or 4 eggs, beaten The cost difference between real and artificial vanilla is enormous, and sois the flavor and aroma. 2 tablespoons sugar Microwave milk in a microproof 1-quart measure on high for 2 minutes. In medium bowl combine remaining ingredients. Slowly whisk in hot milk. Pour into four microproof 8-ounce custard cups set on a microprooftrayor large platter, l-inch apart. Cover with waxed paper. Microwave on medium (50 percent) 6 to 8 minutes or until almost set, repositioning cups twice. Let stand 5 minutes. Custard will be firmer after chilling. Serve chilled. To unmold: run a small knife around the custard cup rim and invert onto serving plate. Serves 4. Nutrition information per serving: 109 cal., 10 gm pro., 11 gm carbo., 2 gm fat, 2 mg chol., 153 mg sodium. Percent calories from fat equals 17 percent. Rhubarb/Strawberry Tapi 4 cups cut rhubarb, fresh or thawedfrozen 2 cups fresh sliced strawberries 1/2 cup water 1/3 cup quick-cooking tapioca 1/2 cup sugar 1 cup plain nonfat yogurt 1 teaspoon vanilla extract Combine rhubarb, strawberries, water, tapioca and sugar in a microproof 2-quart measure or bowl. Microwave, uncovered, on high 6 to 7 minutes, or until rhubarb is nearly tender, stirring once. Cool. Before serving, foid in yogurt and vanilla. Serves 6. Nutrition information per serving: 158 cal., 3 gm pro., 38. gm carbo., 0 gmfat, 1 mg choi., 36 mg sodium. Percentcalories from fat equals 17 percent. Norma Schonwetter is a home economist and microwavespecialist. You can write her at Micro Magic, 23600 Cloverlawn, Oak Park, M1 48237-2410. For a reply to a microwavequestion, pleaseinclude @ stamped, self-addressed envelope. Indians showed Utah pioneers how to growlifesaving s laple crops Standard-Examiner staff tah’s pioneers would not have survived their early years in the state without staples like corn and beans. ' But they — and all the white people pushing ever westward in the United States — would not have those foods and manyothersif not for the Indians whointroduced them to the crops in the first place. In their book, “Foods the Indians Gave Us” (Ives Washbur, Inc., 1973), writers Wilma and R. Vernon Hays estimate that 80 percentof the plants people now use for food were unknown to Europeans before Columbuslanded in the Americas in 1492. Pilgrims would not have survived without Indians to show them how to plant and harvest corn and beans, growing the two crops together so the corn formed natural bean poles. Even potatoes, as Irish as anything can be, actually came from South America's Inca tribes, who taught Spanish explorers how to cultivate and harvest the crop, according to “Foods the Indians Gave Us.” Eventually, potatoes madetheir way across Europe to Britain, where the Irish quickly started growing them. Within decades, potatoes were Ireland's staple food and a majorpart of the diet of American pioneers. children searched for mushrooms, onions, celery, dandelion greens and wild leeks, ... and berries and nuts.” Incas were thefirst people in the a world to clear fields, rotate and irrigate : crops, terrace gardens andleavefields \ unplanted for a year to restore their _ nutrients. Theyeven discovered that lobsters and oysters are edible. Imagine the first brave person who figured that one out. Indians even helped settlers sweeten their meals, according to writer Bobbie Kalman in “Food for the Settler” (Crabtree Publishing, 1982). Early settlers learned from Indians howto tap suga: maple trees to get sap, which they boiled into amber-colored sugar. Other Indians taught the whites howto dig sugar beets and use sugar cane. “Indian children taught thesettlers’ children which wild plants were safe to eat,” Kalman wrote. “Together, the iialcialah iene wai By STACEY KRATZ Favorite pioneer recipes Cookbook” by Don Holm Caxton Printers (1970) Honey Candy A pioneer favorite, along with salt-water taffy; it’s so sweet that onlya piece or two is needed, so it was economical. 1/2 cup water ] cup honey I cup sugar 1/4 teaspoon baking soda Butter a baking sheet. Set aside. In a saucepan, combine water, honeyand sugar. Boil, Stirring occasionally, until candy reaches hard-ball stage (about 260 degrees on a candy thermometer). Remove from heat and add baking soda. Pour into buttered pans. Cool. Break into bite-size pieces. Makes 1 pound. = “Utah State Fare,” by Paula Julander and Joanne Milner Shadow Mountain (1995) Hasty Pudding Also called cornmeal mush, a usual breakfast. 3 cups water I teaspoon salt Pioneer From 1D drippings. Middaydinner, the day’s largest meal, might include a roast, but more often was stew or meatpie. Supper, the evening meal, could be leftovers from dinner or a pot of baked beans with corn bread and, as a special treat, pie or homemade candy. But when pioneers made a big meal, usually for a social occasion, they went all out. At Chandler Press (1988) Salt-Rising Bread If you had noyeast, this was hardwoodfor a slower, cooler one. When they had no yeast, they made sourdough or “salt-rising” bread. Instead of white sugar, they used molasses, maple, honeyorflavoringslike 2 green peppers, cut in strips (optional) Roast Stuffed Chicken Additional molasses (optional) The night before cooking, put beans in pan; cover with water to soak. The next morning, change the water and heat to simmering. Simmer5 minutes, stir in baking After a few years in the valley, pioneers could make luxurious meals like these: Pick pin feathers off a plump chicken and singe. Cut neckoff, close in and clean out the body. Sponge: 1/2 cup Sliced potato 1/2 teaspoonsalt 1 tablespoon white cornmeal I tablespoon flour 2 cups boiling water Let mixture set 15 hours, keeping it warm. A foam should form. Pour wateroff the top and discard the potato. Add enough flour to make the consistency of cake batter andlet rise until double. Mix again, then add: 2 cupsflour 1/2 teaspoonsalt 2 tablespoons sugar with roasts of beef, chicken and venison; hams andfish; mashed potatoes, carrots and parsnips; pies and dumplings and cobblers. If that seemsa little high in fat and carbohydrates, Barbara Walker wrote in “TheLittle House Cookbook” (Harper & Row, 1979), rememberit was served to people accustomed hard physical labor. pig, clean and scale the fish and skin the game, but it was the cook who dressed the meat and plucked the fowl. The kitchen garden washers to plant and tend. a few “receipts” (recipes) passed downfrom their mothers or other relatives. They relied most on ingenuity, imagination and training that started when they were barely more than babies. “She shared in the milking, skimmed the milk, scalded the utensils and churned the butter.” To regulate temperatures, they used different kinds of wood seasoned oak or walnutfor a quick, hot fire; poplar or green Pioneer women worked from This Week! Ist & 3rd Saturdays of the Month - Size: 3”x2” ‘all Cid To Reserve Your Space PTTL: This dish made breadinto a nourishing meal. 1 cup cornmeal 1/2 teaspoonsalt 2 tablespoons butter 2 cups boiling water 2 eggs, separated 1 cup milk Addboiling water to cornmeal, salt and butter and mix “receipts” (recipes). Few pioneet housewives madedonuts with holes. Shaped like twists, the doughnut turned themselves ove when cooking. Onecup sugar, one cup milk # Twoeggs beatenfineassilk. : Salt and nutmeg (lemonwill : do) Of baking powders eae two. ‘Gently stir the flourin Roll in sugar, serve when cool This is a never-failing rule. ; — “Log Cabin Cooking” by : Barbara Sew Native Ground MusicInc. (199 lemonand ginger. “I think they were goodat using their food wisely,” think they hada lot of steak dinners.” Beethoven's Ninth Symphony Coming Soon! “Haydn in London” This chamber concert features some of “Papa” Haydn's greatesthits, including his “Oxford” Symphony. Wednesday, May 7 at 7:30 p.m. Playall day. Stay all night for only #35. During our multi-million-dollar expansion project, we'reoffering an incredible value. Stay overnight Sunday through Thursday, and with your room we'll include $22 worth of coupons for food, drinks and casino credit - making your room only @ syn PACK ne. “Plus tax Some restrictions may apply Egyptian Theatre Tickets: $15 STATE LINE ¢ SILVER SMITH winoover CASINO RESORTS NEVADA mee ae oa rye ., : é Tiedemannsaid, “because I don} the “Choral” Symphony Thursday, May 1 at 7:30 p.m. Ogden High School Tickets: $9 - $18 £ t Roll on pie board-not too thi Cut in diamonds, twists or rings; Drop with care the doughy things Into fat that swiftly swells Evenly the spongy cells. Watch with care the fire for turning. Fry them brown, just short oft burning. Also on the program: Beethoven’sFirst Symphony. If you provide services and products for the house Thiele The Place For Gou!// Lakeside Review Spoon Bread sayings to help them remember§ The Utah Symphony, Chorus, and acclaimed soloists present Beethoven's monumental masterpiece. Opportunities to hear the “Odeto Joy” live don’t come aroundoften, and you won’t want to miss this musical event. Call Now! This aa featureponeghts those businesses which relate to the home. Whether yourbusinessis plumbing, rem. _eling, housecleaning, landscaping... 2nd & 4th Sundaysof the Month i Donuts in Rhyme Ogden SymphonyBallet “For pioneer housewives with no butchers, bakers or candlemakers to serve them, the work of preparing meals was enormous,” Walker wrote. “The farmer might butchera steer or Published Dates: Standard Examiner Forthe fortunate few who had access to yeast. 2 cups milk, scalded 1/2 cup molasses, ora little less ofsugar 1/4 cup yeast 5 cups flour, sifted 1/4 cup warmwater Salt to taste Warm and mix yeast with flour using a little water. Mix milk, molasses or sugar, andsalt. Warm. Mix together. Beat andlet rise in a warm place until double in size. Knead down. Putin in a warm place until doubled in size. Bake on medium heat. — “Mixin’s and Fixin’s,” Chandler Press (1988) because theyshould notdry out until the last hour of baking. Serve with a small pitcher of molasses, because manypeople like their baked beans sweet. — “The Little House Cookbook” by Barbara M. Walker Harper & Row(1979) Barbara Sew Native Ground Music Inc. (199 Housewives used rhymes ands buttered bread pans andlet rise. 3 cups navy, pea or “little white” beans ] teaspoon baking soda 1/4 to 1/2 pound salt pork 1/4 cup molasses 2 to 3 small onions, cut in chunks (optional) greased casserole dish. Bakein a 400-degree oven for 30 minutes ? or until brown. Can be sweetened, or meat and vegetables added. — “Log Cabin Cooking”’ by Common Bread oneway, to get your bread to rise. Baked Beans YOUR f such times, tables were packed stuffing and sew up. Sprinkle on salt and pepper. Dredge with flour. Put in pan (on rack if you have one) and cookat high heat for a short time. Dredge pan with flour and cook slow, basting and turning until done. You have twostuffing choices: Chestnut Stuffing: Chop fine enough chestnuts to make | quart of stuffing (if nuts harden before use, soakfirst). Boil until softened, then add butter, salt and pepper. Potato Stuffing: 2 cups hot mashed potatoes ! onion, choppedfine 1 cup finely chopped sausage 1/4 chopped salt pork Sage, salt and pepper to taste Cook onion and pork, then add the rest and cook until done. — “Mixin’s and Fixin’s well. Cool and add milk and beaten egg yolks. Fold in stiMly§> beaten egg whites and pour ina ? wenhen ee “The Old-Fashioned Dutch Oven with bread, chestnut or potato 2 cups warm water Butter the size ofan egg Add in about another 2 cups of flour to make a soft dough and knead 20 minutes. Place in 3 buttered loaf pans andlet rise until double. Bake about 40 minutes, starting at 400 degrees for 10 minutes andfinishing at 350 degrees for 30 minutes. — “Log Cabin Cooking” by Barbara Sewell Native Ground Music Inc. (1996) we hey Dropshelled, uncooked sweet corn kernels into the Dutch oven (do not use water or grease) and toast them, turning orstirring frequently to keep from burning. When corm is brown and pancty, it is done. water and a cloth. Wipe dry. Fill +o other pan) on hotcoals (or over medium-high heat on a stove). Washinside of bird with cold PepaBe Ree oeEre This is a favorite snack and an especially good traveling food because it is light and keeps well. Preheat a Dutch oven (or soda(it should fizz), continue to simmer. After about 40 minutes, test for tenderness: When the skins of two beansheld in a spoon crack when you blow on them, theyare done. Pour the cloudy yellowish liquid off the tender beans, cover with 5 cups fresh water and Bobbie Kalman return to simmer, adding salt Crabtree Publishing (1982) pork that has been slashed to expose moresurface. In 30 Johnny Cakes minutes, this liquid will be ready to pouroff, but save it for bean 3 cups cornmeal soup or to add later to the beans. 1 cup flour Grease a large pan with the 2 teaspoonssoda cooked salt pork. Leave the pork I teaspoonsalt in the pan and pourin the beans. 2 tablespoons molasses If adding vegetables, distribute 3 cups buttermilk them around the pan. Dribble on 2 eggs, well beaten 1/4 cup of molasses, add water Sift together the dry or bean broth just to cover and ingredients. Slowly stir in the put in oven. molasses and buttermilk; mix Baking temperature will well. Add the beaten eggs; beat depend on when you want to hard for 2 minutes. Pour into serve the beans. At 250 degrees, shallow, well-greased pans and theywill take about 8 hours to bake at 350 degrees for 30 brownniccly; at 350 degrees, minutes. only 4 hours are needed. In — LDS Church News October 1, 1988 either case, you mayneed to add _ morewateras the beans cook 4/5 cup cornmeal Put water andsalt ina saucepan. Bringto a boil. Sprinkle cornmealinto the water a little at a time,stirring constantly to avoid lumps. Cook 25 minutes. Serve with milk, molasses or maple syrup. - “Foodfor the Settler,” by s Parched Corn 1b A iran it iat A nt te beat in the kitchen considered an essential ingredient hictanennhuiinenchinitanen 5 But its flavor and incredible aroma are hard Nitp (www statelir L 1-.800-848.7 . : |
