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Show Wednesday, September 28, 1983 Sun Advocate, Price, Utah 5B Prune hors d'oeuvres a hit By CECILY BROWNSTONE Associated Press Food Editor An English friend of mine often serves an hors doeuvre at her parties that always makes a hit. She fills pitted primes with mango chutney, wraps the prunes in bacon, secures the bacon with wooden picks and bakes these Devils on Horseback as they are sometimes called in the British Isles until the bacon is crisp. She prepares these prunes ahead, and at the party she or one of her friends sees that batches of them come out of the oven from time to time so the devils may be served warm. Recently I tried an innovation in my kitchen. We soaked the prunes in brandy and varied the fillings. We stuffed some of the brandied prunes with the traditional mango Drained mango chutney, cocktail onions, ginger or walnuts 12 regular slices bacon, halved crosswise Into a narrow deep container turn the prunes and brandy; cover and let stand at room temperature, stirring several times, for 8 to 12 hours. Drain if necessary. Generously stuff each prune with drained d mango chutney, cocktail onions, chutney; others with cocktail onions; and still others with ginger and walnuts. You may want to try some other syrup-preserv- syrup-preserv- ed fillings of your own devising. But one word from my experience: fill the prunes generously so the delightful flavor of the filling will be fulsome enough to stand up against the pronounced flavor of the fruit and bacon. And one caution. The first time we tried this hors doeuvre we used thinly sliced narrow bacon from an package. It was so thin and narrow it did not supply enough texture and flavor. The next time around, we used regular wide slices of bacon from a package and these served well. BACON-WRAPPE- syrup-preserve- ginger or with walnuts. each prune with a halfslice of bacon Wrap and secure with a wooden pick. Arrange on a d wire rack on a jelly roll pan. Refrigerate, covered. At serving time, bake in a preheated oven until bacon is crisp about 10 to 12 minutes on one side; turn and bake about 5 minute longer. Drain on paper towels. Serve warm as an hors doeuvre. Makes 24. foil-line- 400-degr- ee D STUFFED PRUNES package pitted prunes from a cup brandy 24 ce 80-pro- of Sponge roll makes a light, fresh dessert out at the Hog Trough restaurant You can really pig By CECILY BROWNSTONE Associated Press Food Editor Sponge cake rolls, once always spread with jelly or jam, have changed a great deal and all to the good. Nowadays they are likely to hold delightfully varied fillings. Weve tried a number of these, but not until recently did we decide that one of the most delectable might be made with fresh limes. No sooner thought of than done. The filling in the following recipe is purer than only eggs, sugar, butter, fresh lime juice pure and grated lime rind go into it. You can make this before or after filling at a time that suits you baking the cake. Just give it time to chill. Besides garnishing the filled roll with lime slices and a little whipped cream, we like to pass a bowl of the cream when we serve the roll. Its airy creaminess is a perfect partner for both the cake and the piquant flavor of the lime filling. LIME SPONGE ROLL 3A flour cup unbleached 3A teaspoon baking powder teaspoon salt 4 large eggs cup sugar 1 Vz teaspoons grated lime rind Confectioners sugar Lime Filling, see recipe Whipped cream sweetened to taste and flavored with vanilla Thin round lime slices, halved Line a 15 by 10 by jelly roll pan with wax butter. with unsalted paper grease paper; On another sheet of wax paper or in a small bowl stir together the flour, baking powder and salt. In the bowl of an electric mixer at high speed, beat together the eggs and sugar until thick and about 8 minutes. Stir in lime rind. ivory color Gradually sprinkle with flour mixture, fold it in as you do so, until blended. Turn into prepared pan. Bake in a preheated 375- se 111. MOWEAQUA, (AP) -Twith restaurants of ired trendy their beef and brass, fish and Lime sponge roll degree oven until cake springs back when lightly touched 6 to 8 minutes. Meanwhile, generously sprinkle a tea towel with confectioners sugar, smoothing it over the surface. As soon as the cake is baked, with a small spatula, loosen the sides; at once turn out onto the prepared towel; remove wax paper. Starting at the cakes short end, roll the cake and towel together; place on a wire rack, end side down; cool completely. Unroll cake and spread with Lime Filling; roll up again. Cover with saran and chill until shortly before serving time. At serving time, sprinkle top and sides of cake with confectioners sugar. Garnish with whipped cream and lime slices. Pass extra whipped cream. Makes 8 servings. LIME FILLING 2 large eggs cup sugar 3 tablespoons fresh lime juice 3 tablespoons butter 3A teaspoon grated lime rind In a 1 quart saucepan whisk eggs just until foamy; whisk in sugar and lime juice; add butter. Cook, over low heat, stirring constantly and without boiling, until mixture is about as thick as 10 to 15 minutes. Stir in soft custard sauce about 1 cup. Use as Makes grated rind. Chill. Roll. for Lime Sponge filling -- Melon days are over for eastern town ceased altogether -- ticultural extension specialist RIDGEWAY, N.C. (AP) Until about a quarter of a century ago, Ridgeway was to cantaloupes what Milwaukee is to beer or Detroit four-wee- cantaloupes Washington, a day to Philadelphia, Boston, New York and other cities in the Northeast. The Ridgeway cantaloupe name had a great fascination and was highly sought after, said George Hughes, a hor Customers eat bacon and eggs sooee during the morning call, or drop in for the noon slopper. The menu includes the BBQ pork pig squealer served with our special garbage, hot with flavor and almost uneatable at times; a spicy sausage sandwich that weighs that remains in Fathauers grocery at the other end of the butchered mall. The evening hog gourmet features pork chops, a trip to the hog trough salad bar and a visit to each table by the dessert spreader. Were in the middle of a big farming area, and not many restaurants feature pork, said Fathauer, who proposed the name Hog Trough as a joke before deciding it would be effective. Besides, people remember anything ornery or nasty. The restaurant is decorated with just about everything that can be made in the image of a pig: hundreds of ceramic hogs, including the salt and pepper shakers; stuffed pigs; hog hats and aprons; copper weather-vane- s with pigs on top; Miss Piggy posters; and a very realistic plastic replica of a hanging hog carcass. We buy pig novelties all over the country, Fathauer said. People come back from vacation and bring us pig posters to hang up, and kids send us pictures of their pigs. Weve got a whole wall of them. The clientele consists mostly of local people for breakfast and lunch; the dinner crowd usually is tourists, including grateful pork producers and farmers from hundreds of miles away. Fathauer and his mother prepare some of the food, but there are no secret family recipes. Mostly its just common sense. You dont need a cookbook to make pork chops, he says. 4-- H Game cookbook now available Game Gourmet Style, by Joseph H. Smart, is a potpourri of many of the finest wildlife game recipes the world has to offer. Brought together in book are recipes this for the preparation of all game species plus sauces, hors doeurves, party specialties and soups to complement the main Cookery, 150-pa- ge Author Smart feasted on exotic wildlife dishes from of the cantaloupe industry in Ridgeway are a few relatively small producers, and About all beryard. course. in the . ferns? Consider the Hog Trough. Theres a menu full of pork and a room full of hog paraphernalia, and owner Gary Fathauer wants his customers to make pigs of themselves. I wanted to create something different, and I certainly did, said Fathauer. The Hog Trough opened two years ago in this central Illinois farm town of 1,800 residents. It is located with seven other shops in Fathauers unique mall inside what once was a lum- half a pound; and a tenderloin big enough for two buns. Most items come in three sizes: piglet, pig and hog. Theres also beef, chicken and fish, but the emphasis is on pork all from Illinois-grow- n hogs, around the world during his career in the distinguished His inService. Foreign troduction to foods of other lands was the inspiration for the cookbook. In compiling the book, Smart contacted gastronomical and editors of gourmet publications here and abroad, as well as representatives from foreign embassies in the nations capitol. The organizations result is an impressive collection of recipes from around the world, spiced with tidbits of information on the originating countries. The cookbook is available through Heritage Arts, a nonprofit organization dedicated to furthering Utah arts, artists and traditions. Order copies by mailing $6, postpaid, 1925 much of their crop is sold at roadside stands rather than in wholesale commission houses. Why did cantaloupe growing in Ridgeway fall on such hard times? Everybody says it boils down to costs and competition from the West and Southwest increasing while profits declined. It simply became uneconomic to ship cantaloupes, so shipments gradually declined until they ebssi ciaaa aee HERES HOW TO GET $5.00 CASH EATING AT HOME, tion, Contadina and other products, plus grocery store cash Just look for our display in participating stores and get register receipts in the amount specified. Youll receive, ind a $5.00 cash refund. Refund offer expires your official Its Payday refund form. Then, buy the- the mail,1983. Limit: one refund family or address. 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