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Show Page 40—THE HERALD, Provo, Utah Thursday, September 27, 1979 Ask the Cook For Medley Of Vegetables By CAROL McGARVEY Fresh vegetable medleys are excellent take-alongs for late season picnics They're also good to have made sing or bottled red Hussian dressing 1 cup orange juice ‘4 cup brown sugar ‘y Leaspoonground cloves ‘y pound uncooked elbow up to add somepizazz to macaroni an ordinary meal What's In large saucepan more, if you take your combinebroccoli, carrots lunch, a container of one of these combinations 1s filling without adding too many calories Both have a little pasta for an in covered, stirring oc casionally, 30 minutes or ITALIAN MEDLEY ) large tomatoes, coarsely chopped 2 medium green peppers, chopped ‘a cup bottled Italian dressing until vegetables are tender Cook elbow macaroni according to package directions, drain. Toss hot macaroni with hot vegetable mixture or | teaspoon dried basil ‘2 pound uncooked ziti macaroni Entertain Guests With “Tasca,” Lavish Smorgasbord of Food 1 package or canapes. For an after-work supper Spaniards often make the rounds of tascas in town to enjoy these delicacies over good, hearty conversation. The tapa bar offers almost limitless exotic choices. Here: are adaptations of some of the more traditional tidbits to atey the discriminating Americanpalate. The moat typical and the most popular of tapas simply teams Spanish stuffed green olives with unsalted almonds as an accompaniment to predinner libations. For a more ambitious selection, a basket of tapas includes a ‘‘Tortilla ,”” a cold omelet filled with potatoes, ham and emaioet and ac1 Puff Turnovers’ and “Olive Cheese Balls,” both at home on the Spanish as well as the American menu, and “Deviled Egg Surprises” ané ‘Shrimp Salad wiches,”” two others with the sprightly olive that special touch to elicit “oles” from guests. An at-home tasca is appropriate for lunch, late supper or even a lazy eee TORTILLA ESPANOLA (Makes € servings) 1 tablespoon butter or cook until potatoes and onion are lightly browned. Stir in garlic, ham, green pepper, olives, salt and pepper Cook 5 minutes and add tomato. Cover and cook 3 minutes longer. Remove 2 oe mixture from pan and keep warm. Add eggs to remaining mixture in pan and cook 4 to 6 inches from heat source 3 minutesor until eggs are set on bottom. Broil 3 minutes oruntil omeletis set. Spoon reserved olive mixture on top. OLIVE CHEESE PUFF TURNOVERS (Makes 24) 6 wedges (2/3 ounce each) process Gruyere cheese 1 package (10 ounces) frozen patty shells 24 small stuffed green olives, halved Cut each wedge of cheese into 4 slices. Thaw patty shells about 30 minutes. Roll out each patty shell very thin, shaping into a 7-inch se Cut each square of pastry into 4 small wares. Place one slice of cheese and 2 olive halves on one side of pastry square; wet edges with water and fold over to form a triangle. Press edges to seal. Repeat with remaining ingredients. Place ‘2 cup grated Parmesan cheese In large bowl, combine lomatoes, green pepper and dressing blended with basil. Cover For Microwaving Eula Boardman arranges vegetables like a still life before cooking them in a microwave oven. four and a half years ago when her brother, then an appliance dealer, delivered an oven to her homein a San Francisco suburb but forgot the booklet that came with it She was looking for ways to make cooking easier after suffering permanent motor disability in an accident When utility companies and libraries couldn't answerher questions, she began experimenting Eventually she began conducting seminars in California for other oven owners. She expanded her work to other states fol- Mrs. Boardman, of Wichita, Kan., and Benicia, Calif., says her method yields better results than the conventional method using a covered casserole, adding a tablespoon of water and stirring at least once. She says placementis particularly important with such vegetables as broccoli, cauliflower and asparagus because thin portions cook faster than thick, dense ones. So she lowing a recent move to places tender florets and Wichita with her husasparagus tips toward the band, Wesley, a computcenter of cooking utensils er analyst and the thicker, denser stems toward the outer Mrs. Boardman says edge so they finish cookfrozen vegetables cook ad at the same time. rs. Boardman her wayretain better vexbecame an expert on ture and flavor than those microwave cookery about cooked conventionally dressed envelope with your request to Carol McGarvey, Box 4994, Des Moines, owa 50306 INCREASE BRAIN WORD- POWERor at least enjoy intel- nutrient snacks tanged with dill pickles and sweet pickle relish lectual games with the flavorful Nibble Crunchy, Nutritious Snacks WhenIndulging in Favorite Game Favorite Recipes crumbs. Place balls in shallow baking pan coated with vegetable cooking spray according to directions. Bake in 350 degree iF oven10 minutes oruntil hot. Spear eachball on a cocktailpick with a slice of dill pickle. Serve with Dilled Yogurt Sauce* ¥ Dilled Yogurt Sauce: Combine 2/3 cup plain yOqurt and 2 teaspoonsdill pickle liquid NOTE: Salmon Balls may be frozen after baking To heat, bake in 375 degree F. oven 15 minutesor until hot. CHEESE PICKLE TWISTS (Makes about § dozen) 2 cups biscuit mix 1 cup grated Monterrey Jack cheese ‘a cup drained sweet pickle relish 2/3 cup sour cream In medium bowl, combine biscuit mix, cheese, pickle relish and sour cream. Stir with a spoon until well mixed. Shape into a ball; cover andrefrigerate at least 1 hour. floured surface, roll out one-third of dough into a rectangle about10 x §-inches. Cut into 5 x 4s-inch strips. Twist each strip and place on cookie sheet coated with vegetable cooking spray according to directions. Bake in 400 degree oven8-10 “4 teaspoon salt minutesor untillightly browned. Repeat for remaining dough. Serve immediately. 1% cups cornflakes, crumbed DILLED FISH KABOBS Dilled Yogurt Sauce* Alternate bite-sized frozen breaded fish pieces Fresh pack dill pickle slices In medium bowl, combine salmon, bread crumbs, with %-inch thickslices of fresh pack dill pickles on eggs, chopped dill pickles, celery, onion, parsley, skewers. Bake accordingto fish packagedirections. lemon juice and salt. Shape into small balls using a Serve hot with a dipping sauce made with half level tablespoonful for each. Roll in cornflake mayonnaise and half yogurt. 2 eggs, slightly beaten \% cup finely chopped fresh pack dill pickles 4 cup finely chopped celery ‘4 small onion, minced 2 lespoons chopped parsley 1 lespoon lemon juice ZUCCHINI PICKLES(Relish) 5 large zucchini 3 green peppers 3 sweet red peppers 5 medium onions ‘4c. salt 1¢. alum 5c. sugar 5c. vinegar 2T. celery seed 2 T. mustard seed 1T. tumeric Peel zucchini, cut in half, scoop out seeds ard cut in cubes. Dice onions and peppers. Sprinkle with salt and alum. Mix and cover with ice cubes. Let stand at least fourhours or overnight. Bring remaining ingredients to a boil. Drain and rinse | vegetablesuntil salt taste is gone. Add to syrup and cook 20-30 | minutes. Bottle and seal. For relish, grind vegetables and fol- low samerecipe. | ANNETTE JEPPSON American Fork This recipe was given to Mrs. Jeppson by her neighbor, June Waller. Yield depends on size of zucchini (8-ounces) New Methods Given For your copy of the Let's Ask The Cook booklet, 101 Tip-TopTips,’ send 50 cents and a long, stamped, self ad- Yours and Theirs tur- cream cheese, softened % cup stuffed green olives, chopped mary 1/3 cup dry roasted mixed 2 tablespoons olive oll nuts, chopped 2 large potatoes, pared Combine cream cheese and diced (about 1 pound) and olives. Shape into 1 medium onica, smallballs using 1 tables2 cloves garlic, cru poon for each. Roll in 1 cup diced cooked ham nuts. Chill until serving 1 medium green pepper, time. el DEVILED EGG 2/3 cup stuffed green SURPRISE olives, chopped (Makes 12 egg halves) “% teaspoon salt 6 hard-cooked eggs ‘@ veaspoon pepper ise 2 medium tomatoes, 1/3 cup may peciot and cut in eighths % teaspoon prepared mustard eggs, beaten In 10-inch oven-proof skillet, heat butter and oil over medium heat. Add potatoes and fry 5 olives Shell eggs, halve minutes. Add onion and room Makes six to eight side dish servings. temperature at least 1 olives, sliced 1/3 cup thinly sliced hour, tossing occasional- ‘ ly celery Cook macaroni ac2 teaspoons lemonjuice cording to package direcSalt and pepper tions, drain. Toss hot Lettuce macaroni with cheese, 6 slices bread or toast then tomato mixture Lemonslices Salve crossword puzzle 7-letter definition for *'Serve,if desired, with adHalved stuffed green ditional Parmesan nutritious, appealing snacks’ with P-I-C-K-L-E-S! olives cheese. Makes about four With the challenge of searching for the proper words Parsley or concentrating on cards, the ‘eat-ums’’ should be Mix together shrimp, maindish or six to eight easy-to-fix and partially prepared ahead eggs, scallions, sliced side dish servings if the letters, O-M-L-S-A-N are on your crossword olives, celery and lemon SWEET VEGETABLE them to spell salmon. juice. Add salt and pep- AND PASTA MEDLEY tidbits flavor-piqued with 1 buach fresh broccoli r to taste; chill. Place dill pickles. Baked Dill Salmon Balls, served with (about 1'2 pounds), choplettuce on bread or toast coarsely chop yougurt spiced with dill pickle liquid, are nutritious, 3 hard-cooked eggs, chop- slices; mound salad on ed portein-filled delectables. Bake them in advance. top. Garnish with lemon 6 cupssliced carrots ped 1 cup (8 ounces) bottled freeze and reheat for-on-the-spot-eating slices, halved olives and 3 scallions, thinly sliced sweet, spicy French dres‘% cup stuffed green parsley. BAKEDDILL SALMON BALLS (Makes about 5 dozen) 1 can (about 1 pound) salmon, drained, boned and flaked 1 cup fresh bread crumbs OLIVE CHEESE BALLS (Makes about 18 balls) package at and lengthwise. Remove and sieve or thoroughly mash yolks. Combine yolks, mayonnaise, mustard, salt and pepper. Halve olives; place a half in each egg white shell. Fill centers with eae yolk mixture. Top with an olive half. Refrigerate until serving time. SHRIMP SALAD SANDWICHES (Makes 6 servings) 1 pound shrimp, cooked, peeled cleaned and hovers on ungreased baking sheets. Bake in 425 degree F. oven 10 minutes or until golden brown. Serve warm. 1 (8 ounces) mozzarella cheese, diced marinate The next time you entertain, transform the home into a “‘tasca”’ and usher in the Spanish spirit of dining. A ‘‘tasca”’ is a restaurant or cafe in jin devoted to the art of serving ‘tapas,’ the Spanish version oftidbits, hors d'oeuvres, antipasto, sugar and cloves Cook teresting taste 1 tablespoon tresh basil BASKETFULof Spain's traditional “tapas” are green olives. These foods are an ideal substitute aney pappealing: apetizer madeparticularly at- for sweeter fare tractive with @ appearance of ripe stuffed and sweet, spicy French dressing blended with orange juice, brown | Appetizer Parfait Dessert ¢ Dazzle party guest with a champagne cooler for dessert Place three or four 3-inch slices of raspberry sherbert in a tall frosted goblet. Splash pink champagneover the Sherbert and serve. Cheese ¢ Enhance your party’ SEIKO Somedayall watcheswill be madethis way. table spread by maki Zales makes sure every Moment is right with a fine collection of Seiko watches! your own Boursineatyled cheese. 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