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Show Wednesday, June n Gabby Gourmet puts favorites in new cookbook By JULIE VOORHEES Special to the Sun Advocate Frustration is being unable to find a pencil and a piece of paper when the Gabby Gourmet recites his recipe for Gabbys Spanish Omelet on the radio. Or you managed to rustle up a pencil stub and a crumpled envelope but the pencil lead breaks in the middle of an Great Spanish Sauce. Or you are so All-Arou- determined cestershire to sauce Wor- spell in correctly Gabbys recipe for Turkey Tetrazzini that you miss Left-Ove- r the next five ingredients. Or you successfully scribled down the entire recipe for Fresh Utah Peach Pie while rocking baby to sleep. But just as you dot the last k those guaranteed i, and leak diapers your recipe is no longer legible. So for all you determined recipe collectors and Gabby Gourmet fans, Fred Wix, radios Gabby Gourmet, compiled a cookbook called Though he Enjoy. dedicated his new cookbook to his wife, friends and publishers, you can appreciate this collection of recipes because they are in print for you. Many recipes found in Enjoy are the same ones that have been aired over the radio network weekday mornings. Some, like the Lazy Cobbler contributed by a friend is a succulent way to use this summers offering of fruit or berries. Some recipes are the recipes like the 1945 Eggless, Butterless, Milkless Cake. And, of course, Gabbys own concoctions comprise a great deal no-lea- time-honor-ed (Spiced Greek Meatballs) five-cour- extravaganza, se 'j a side dishes could even serve as a glamorous meal in itself, such as, Mushroom, Bacon, Cheese and Garlic Stuffed Zucchini. Second to side dishes, the gourmet excels with his sauces and dressings. An abbreviated list of what to expect from his cookbook can start you drooling with desire: Spiced Pineapple Sauce for Ham; e Barbeque Sauce from the Hills of Tennessee; Brandy Cream Sauce for puddings and cakes; Pepper Butter for a Great Pepper Steak; Bacon Drippin Dressin; and More Summer Fruit Salad Dressings. Gabbys talents as a gourmet are also evident in his section on main dishes. Keftedakia, spiced Greek meatballs, combine beef, pork, lamb and a host of spices and Food and Drug Administration recently launched an anti-sacampaign, urging people, whether they have high blood pressure or not, to be aware of the sodium content of the food they eat. Many doctors and health professionals advocate reducing sodium intake. The sodium content of grocery products is beginning to appear on some food labels in the market. Unfortunately most menus with reduced amounts of salt seem bland and uninteresting. Thats where the fresh lemon can help! It is low in sodium and calories yet adds refreshing flavor, aroma and color to a wide variety of foods. To help fight those low sodium lt Lay the slice of bread In a pie tin and add the milk, letting It soak up in the bread. In a small skillet, heat the butter over a medium heat then add onion and garlic. Let this mixture saute until the onion is limp, 3 5 minutes. Place the bread, onion, meats and all the rest of the Ingredients through the oregano in a large mixing bowl or food processor and mix well. Shape the mixture into large meatballs. Place on a baking sheet, cover and refrigerate at least an hour. Roll each meatball in flour. In a large skillet or fry pan, heat the butter and olive oil over a medium heat then add meatballs and brown well. Add wine and let cook until the liquid has reduced. Arrange on large platter and garnish with the lemon slices. creative side dish will do fine to complement the simplest baked chicken entree. Some of Gabbys h MUSHROOM BACON CHEESE AND GARLIC STUFFED ZUCCHINI blahs Down-Hom- g herbs creating a meat dish. Even the Eggs Gabby, a simple egg, sour cream, cheese, wine concoction, has a gourmet flair to it. If you wish to Enjoy the many recipes recommended by the Gabby Gourmet, grab a pencil and a piece of paper if you can find them and request your copy of Enjoy from the Gabby Gourmet medium zucchini teaspoon oregano Salt and pepper to taste tablespoon butter 1 1 cup cheese & garlic flavored croutons tablespoon olive oil 1 6 strips of bacon, fried crisp and sliced fresh mushrooms, cup crumbled tablespoons green onion, chopped Vi cup dry white wine tablespoon pimento, sliced Va teaspoon garlic salt (or Va teaspoon powder) 2 3 tablespoons Parmesan cheese 1 1 Cut the zucchini In half lengthwise and scoop out the pulp, leaving the shells intact. Chop up the pulp. In a frying pan, melt the butter and add the olive oil. Saute the mushrooms just until tender. Add the green onion, zucchini pulp, pimento, garlic salt, oregano and salt and pepper. Stir this mixture over a moderate heat for about 2 minutes. Crush the croutons in a blender to make crumbs. Add the crumbs, crumbled bacon and V cup of the wine, stirring to blend well. Place the zucchini shells in a buttered 13x9 Inch baking dish and fill each shell with the vegetable mixture. Cover with the remaining wine. Cover and bake in a preheated 400 oven for IS minutes. Uncover and continue to bake for 10 more minutes. Just before serving, sprinkle the grated Parmesan on top of each half. Serves mouth-waterin- 8. - 1 LAZY COBBLER Shop, 3971 Wasatch Blvd., Salt Lake City, Utah 84117. Include a check for $9.95 plus $1 to cover postage and handling. Vi 1 1 2-- teaspoon baking powder Growers has OLD-FASHIONE- Pinch of salt cups fruit or berries, drained Cinnamon Whipped cream 1 2 1 1 Melt the butter in a 9" square baking pan or dish. In a small bowl, mix together all the dry ingredients and the milk. Stir until smooth. Pour the batter mixture over the melted butter. DO NOT STIR! Add drained fruit or berries and again, DO NOT STIR! If you are using apples, peaches, pears or the like, sprinkle the cinnamon over the fruit generously. Bake in a preheated 350 oven for 30 minutes. Serve with a "blop" of whipped HERB D Grated peel and juice of Vi pounds lean ground beef Sunkist lemon slices unsalted day old bread, cubed 1 medium onion, finely chopped teaspoon dry mustard egg, slightly beaten teaspoon dried basil leaves, crushed 1 teaspoon poultry seasoning Va teaspoon pepper Vi 1 large bowl, thoroughly combine all ingredients. Lightly pat into 9x5x3-incloaf pan. Bake at 350F. for 1 hour. Let stand 10 minutes before slicing. Garnish with lemon wedges and parsley, if desired. Makes 6 servings. NOTE: About 56 mg. sodium per serving. About 287 calories per ser- L. compiled by BROWNSTONE oven for the Herb Society of a Associated Press Food about 10 minutes. Greater Cincinnati, is Then coat croutons published by Pelican.) Editor DEAR CECILY: with one of the Ive bought croutons, following herb butters, diet counselor and dietitian, nutrition educator, Stanford Heart Disease Prevention Program, Palo Alto, Calif., in conjunction with Sunkists Consumer Services. In cream. in Cooking leaflet to individuals in a publication or program it is available free upon receipt of a long stamped envelope mailed to Sunkist Growers, Box 7888, Van Inc. Dept. 91409. Four weeks Nuys, Calif., should be allowed for these requests. We would appreciate hearing from you in advance, if you do plan to offer the leaflet and anticipate a large number of requests. Some black and white photographs with additional lemon low sodium recipes are available for publications on a first come, first served basis. Pass the Salt was written by Phyllis Ullman, M.A., registered MEAT LOAF Vacup milk Reader request: Copycat croutons CECILY baking sheet. Bake cup butter cup flour cup sugar Sunkist leaflet published a new Put Flavor into Pass the Salt Low Sodium Diets with Sunkist The leaflet provides Lemons. some basic information on sodium and how to reduce its intake in the diet both at home and when eating out. It tells how fresh lemon and other fresh citrus fruits can perk up low sodium foods. A chart giving sodium and caloric values for most popular produce items is also included. Plus several pages are devoted to recipes for tasty, appetizing dishes made with reduced amounts of sodium and plenty of flavorful fresh lemon, herbs and spices. Copies of Pass the Salt are available free in reasonable quantities. If you wish to offer the 16-pa- V. 4 m Sodium intake is one of todays major health concerns. The U.S. 1 1 By low-sodiu- 1 the most interesting recipes are for side dishes. If you are not in the mood to prepare a complicated bun AOvocate, Price, Utah 5B diets with fresh lemons slice of heavy, homemade type bread (remove the crust) 1 tablespoon fresh mint, minced fine tablespoon milk 2 tablespoons butter Vs teaspoon salt 1 Vi teaspoon fresh ground or seasoned pepper onion, finely chopped Vi teaspoon cinnamon clove garlic, minced V V lb. lean teaspoon thyme ground beef V. lb. ground pork Vi teaspoon oregano V. lb. ground lamb Vi cup flour 1 2 tablespoons butter tablespoon olive oil 1 2 tablespoons olive oil egg, welt beaten '4 cup dry red wine tablespoon parsley (fresh Is best) Fresh lemon slices for garnish 1 easy-to-rea- Wl Put flavor into KEFTEDAKIA of the cookbook. d Of all the sections in this of tasty recipes, assemblage ii, ving. 300-degre-e seasoned various and bake at 275 ways, in packages. degrees for about 30 Now Id like to make minutes, turning the croutons myself. occasionally until Have you come across brown and crispy. a recipe that tells Store in covered jar. how? -H- OME COOK. Croutons are excellent HOME additions to salads and DEAR COOK: I found a soups and make recipe for seasoned marvelous casserole croutons in Herbs: toppings. From Cultivation to (Herbs: From to Spread on a rimmed Cultivation Ca7DC3 SAILG On June 28, 1982 we will move from 95 East Main St. to 21 West Main Price (building formerly occupied by Helper Furniture Co. of Price) televisions are on sale prior to moving. Help us move by making your purchase now, and SAVE! All RCA GARLIC BUTTER compiled by Cooking, the Herb Society of V cup butter Greater Cincinnati. 1 clove garlic, finely The recipe is the sort minced you want because it 2 tablespoons minced gives three different fresh parsley Melt the butter and ways of seasoning the remove from the heat. croutons. In the introduction Stir in the garlic and aii DGQBD Parakeets to the book, the editor parsley. comments on the use we suggest recipes, using fresh herbs whenever possible. $997 ONION AND In our herbs: of Vi 1 HERB BUTTER cup butter teaspoon Parakeet &Cage onion There is no doubt they powder Vi basil are more flavorful Vi teaspoon chervil than the dried ones. Vi teaspoon teaspoon oregano However, remember Melt the butter with the the onion powder and of fresh remove from the heat. versus dried is: USE Stir in the basil, THE chervil and TRIPLE oregano. AMOUNT OF FRESH HERBS TO HERBS. DRIED That is With feeding cups. swing and perches Requl.r S31 97 g yf Hamsters Soli and lovable pen Regular S3 69 Hamster &Cage $697 CHEESE AND HERB BUTTER cup butter teaspoon basil teaspoon oregano teaspoon marjoram teaspoon thyme because dried herbs Vi are much stronger in Vi flavor. Dried herbs Vi should not be stored in Vi bright light and should Vi Worof not be kept for more Dash sauce cestershire than one year. Dash of Tabasco CROUTONS, 1 HERB SEASONED tablespoon grated Parmesan chesse One half of a Melt the butter and loaf of bread will make from the heat. remove about 3 cups of Stir in the basil, croutons. Day-ol- d French bread is the oregano, marjoram, Wor best, but other may be thyme, Tabasco used. Slice bread and cestershire, cut in cubes. and Parmesan. The idenl home for your new fret Regular $10 18 PlAY CITY S18.97 CEDAR SHAVINGS S 1.97 10 Gal. Aquarium Includes 4 Tropical Fish $4 077 2 Goldfish, Goldfish 10 fic Kit IncHidw Pump, Filter, F'Uet Flou A'Mm CHafco.t1 ubinc Thermr T M r tr lei BgulOf 128 08 T.V. Fish June 25, Vi-in- ch I J i 26 Tank auk $4I 97 Mogul' SJ only Kit 14 |