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Show 6E The Salt Lake Tnbuue Wednesday, November Shrimp Mousse for variety 7, 1964 The interesting variety of frozen foods now available can provide the beginnings of creative, but easy to prepare, recipes. By adding a few extra ingredients to these foods, you can create new and different dishes Shrimp Mousse is such a dish which can be served as a delightful hors doeuvre with crackers or a light en- r 'I ! J- I ' tree, topped with creamy cucumber sauce. Shrimp Mousse Vi cup frozen creamer non-dair- y envelopes unflavored gelatin can (lOh ounces) tomato soup 1 package (8 ounces) cream cheese, softened 1 cup finely chopped celery Vs cup finely chopped green pepper 1 teaspoon minced onion 2 tablespoons lemon juice Vs teaspoon salt Vi teaspoon Worcestershire sauce Dash of Tabasco sauce 1 pound cooked shrimp, cut into small pieces Combine creamer and 2 1 Less tender cuts of meat become delicious when cooked properly. Glazed Corned Beef Fruited Pot Roast is cooked by moist heat methods using frozen grape juice. Frozen foods contribute freshness the year-roun-d From time immemorial, one of mans basic concerns has been the food he needs to sustain life. At first, his main concern was to eat the food which would provide him with the strength to fight off his enemies and to do whatever else was necessary to survive. man became more sophisticated, his eating habits became more refined and he began choosing his food because it appealed to his palate. Man was still limited, however, to those foods which he could hunt or which could be grown in close proximity to his home. As modern technology developed, man became more conscious of the nutritional value of food, and, as faster modes of transportation brought all foods within his reach, he brought this factor to bear on his selection of As foods. Entering into the picture, also, was the cost factor. Man could choose only those foods which he could grow or afford to buy. Thus, all these factors play a part in the eating habits of a nation or a people. In the early 1900s, an event occurred which was to revolutionize the food industry and change the eating habits of the worlds people. A man named Clarence Birdseye, while watching natives fishing through the ice in Labrador, conceived the idea of freezing food. From this primitive beginning was born the frozen food industry, an industry which today accounts for 15 percent of total food sales in the United States and feeds our armies around the world, our school children in the cafeterias, our patients in hospitals and nursing homes, our businessmen and women flying from one point to another, as well as our citizens who dine in restaurants or prepare a meal at home. Frozen foods have become a way of life with Americans Americans have embraced frozen foods because of all the reasons they used for choosing their food patterns from mans beginning. To these, modern man has added one other rapid preparation, or saving time. So frozen foods provide strength, taste, nutrition, ue, availability and time saved! val- We have come to recognize the fact that in no form except frozen has food consistently been available at just the peak of freshness. Vegetables which are picked at the point of perfection are processed and frozen wuhin hours of being taken from the vine. This processing is done under the most rigid sanitary conditions. The product is, thus, ready for your table germ-frenutritious, with all all its flavor and quality sealed in there ready for you when you take it from the freezer, open the package and heat it. Nothing has been lost. This applies to all foods which are frozen. By purchasing foods which are frozen, we also eliminate the poundage waste which we pay for on those parts of the food which are inedible and must be discarded before prepa- celebrates its 52nd year as an industry. It is extremely proud of its re- cord for providing safe, nutritious, wholesome, attractive, convenient, delicious quality foods to the worlds people. In this most important of industries, frozen foods have made a major contribution in this century. Grape Corned Beef Fruited Pot Roast featuring frozen grape juice will bring the finest of food to your dining table. Grape Corned Beef Fruited Pot Roast pound mixed dried fruit 1 can (12 ounces) frozen grape juice, reconstituted 2 tablespoons oil 3 pounds corned brisket of beef 12 small white onions 1 1 Vi 1 ration. minced cup dark brown sugar teaspoon salt teaspoon ground cloves teaspoon pepper 3 tablespoons cornstarch Vs cup water Vs dining table. This year the frozen food industry Todays families eat together less often, states the National Live Stock and Meat Board. This trend is evident in the increasing number of working mothers and the increasing participation of both young and old family members in late afternoon and evening activities. According to marketing experts, meals are fragmented, unplanned, unprepared and often individually chosen and eaten. The role of these homemakers is seen as "purchasing agents and inventory controllers, as opposed to food clove garlic, Vt Having no waste, frozen foods are, in many instances, the cheapest form of food we can obtain for our family Family meals in 80s medium If necessary, seed fruit. Bring 1V2 cups grape juice to boil; pour over fruit and let stand 15 minutes. Meanwhile, preheat electric slow cooker at brown. Add oil and heat. Brown beef in oil. Pour off drippings. Add 1V2 cups grape juice with remaining ingredients, except cornstarch. Turn heat selector to hi cook. Cover and cook 5 to 6 hours. Blend cornstarch into water. Stir into sauce. Reset cooker to brown and cook, stirring until sauce is thickened and smooth. Return setting to hi cook. Cover and cook Vi hour longer. Makes six to eight servings. non-dair- y unflavored gelatin in a medium saucepan. Heat over medium heat, stirring, until gelatin is completely dissolved. Add soup; blend well. Add cream cheese. Continue to heat over medium heat, stirring constantly, until cream cheese is melted and thoroughly blended. Remove saucepan from heat; allow mixture to cool. When cool, stir in celery, green pepper, onion, lemon juice, salt, Worcestershire, Tabasco and shrimp; blend thoroughly. Pour mixture into mold. Refrigerate sevan oiled eral hours or overnight until firm. To serve, unmold onto a serving platter. Bleu Cheese Spread 1 1 Vs cup frozen creamer non-dair- y envelope unflavored gelatin cup Bleu cheese (4 ounces) ' hors doeuvre served Shrimp Mousse is a delightful with assorted crackers. Or try Bleu Cheese Spread with fruit. do-ahe- packages (8 ounces each) cream cheese, softened v4 cup chopped fresh parsley Vi teaspoon onion salt cheese with softened cream cheese. Add chopped parsley, onion salt and Worcestershire to cheese mixture; mix well. teaspoon Worcestershire mixture to cheese mixture. Blend thoroughly. Pour mixture into a well-oile- d mold or bowl. Chill several hours or overnight until firm. 2 1 Add sauce In medium saucepan, stir unflay vored gelatin granules into creamer. Let stand for 1 minute. Heat over medium heat, stirring until gelatin is completely dissolved. Remove from heat. In medium bowl or food processor container, blend crumbled Bleu non-dair- non-dair- y creamergelatin To serve, unmold onto a serving platter or tray. Surround with fresh fruit slices such as pear, apple, as well as an assortment of fresh vegetables, or, serve with assorted crackers. Cumin can rest on its own laurels By Marian Burros N.Y. Times Writer NEW YORK Herbs and spices, like clothing, go in and out of fashion. Basil, after all, was in vogue for several years. It is only since this summer that cooks who keep up with the latest fashions have begun to talk of it as they once talked of the kiwi: I think if I see another kiwi . . But other than in pesto, I think basil hasnt been overused, and the idea of being able to buy it fresh at so many markets is appealing. If it is time to elevate another herb or spice to the level basil has reached, I nominate cumin. It is the fruit (though it is often called the seed) of an herb in the parsley family. Until recently most people thought of it a? just one of the spices in a curry op'chili. As recently as 1967 the author of a spice book wrote that cumin was not generally used by home cooks and was found only in commercially prepared products. Can Rest on Laurels But cumin can rest on its own laurels. I have some in my cupboard that is not stored, as it should be, in an airtight jar. Every time I open the door its heady perfume permeates the kitchen and acts as an inspiration. Last week its aroma inspired me to add it to an ordinary tuna and apple-sala- d sandwich. Tuna has never been so interesting. Cumin, which is native to the Nile Valley and was used medicinally in Egypt as early as 1550 B.C., is supris-inglversatile. Strongly aromatic and yellowish-browit is described as spicy, sometimes bitter, especially if too much is used. There is no mistaking cumin's flavor in a dish. It is a vibrant Widely Used Elsewhere Despite its relative obscurity in this country, it has been widely used elsewhere for hundreds of years. The Dutch, Swiss and Scandinavians use it in their cheese kumminost or A German liqueur contains cumin along with caraway. It is routinely added to sauerkraut, soups, stews, pastries, breads, rice, chutney, sausages and pickles. I never realized how enamored of cumin I had become until I looked over a collection of recipes I had compiled in the last three years. I have used it dozens of ways. It appears in combination with garlic, red wine, onion and cinnamon, as a delicious marinade for chicken breasts. Minus the cinnamon it makes a piquant vinaigrette for warm new potatoes. It adds zest to a bland boiled rice, which is mixed with pignoli for an interesting textural contrast. Classic Dishes Some of the dishes I have used it in are classics, like picadillo. Cumin has a natural affinity for chilies; in this y pick-me-u- Spanish ground beef dish, it is especially simpatico with fresh and dried chilies mixed with cloves, raisins, black olives and cheese. Corn and r salad takes on a Mexican flavor with chilies, red onion and cumin. Zucchini and tomatoes, ordinarily Italian in feeling, are totally different with cumin and ground coriander, an herb with which cumin is often paired. A bland vegetarian dish of kasha, corn and cottage cheese becomes exciting when oregano, chili powder and cumin are added. I also added cumin to lamb sausages, beef pot roast, vegetarian green-peppe- chili, curried chicken, Cheddar cheese toasts and Greek meatballs, where it is the dominant flavor. It provides zest to a pie with a beef crust filled with corn and custard; to carrots and ginger; to guacamole and to a Portuguese dish of clams and pork. In bygone days cumin was used to keep lovers from becoming fickle and poultry from straying. Whether or not it was successful at those tasks, it has earned its keep as a stimulating addition to the contemporary cooks culinary closet. s, FIND WHAT YOU WANT WITH CLASSIFIED. 237-200- 0 A WORLD OF FRESHNESS AT YOUR FINGERTIPS r- jpHamiM I - STORE COUPON 104 10 4vii j fnacrt ' n st .a v ri r ev " W . tuR" ir ir TwunRtch, PRODUCT Apple Sticks, Vegetable Sticks, or Cheese Sticks This coupon will bo redoomed lor loco value plus 7c handling charges on Form Rich Apple Sticks andor Vegetable Sticks provided terms ol otter have been complied with Any other application ol this coupon consitutes baud Invoices proving sufficient stock to cover coupons must be mode available upon request This otter void in any state or locality prohibiting, licensing or regulating these coupons Mail coupons to FARM RICH. 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