Newspaper Page Text
Page 14
— Griffin Daily News Monday, Dec. 20,1971
Turkey flavor treat
By AILEEN CLAIRE
NEA Food Editor
Melding of flavors is the
mark of a good cook. Many
households still have turkey
leftover from a long holiday
of feasts with family and
friends. Instead of the usual
turkey sandwiches try a new
combination. This is an Ap
ple Stuffing Ring filled with
Creamed Turkey. Follow
your usual recipe for
creamed turkey.
APPLE STUFFING RING
WITH CREAMED TURKEY
*/< cup chopped onion
2 tablespoons chopped
parsley
3 tablespoons butter or
margarine
if I|IJI I‘M 1 tf"l ”"“■ Kahn's Hickory Smoked |
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Southern Maid
Ihamc Lb -UZJ !
| HAMS Vw HAMS I
| HAMS PICNICS Lb 99*“ I
§ CD * ~ Avg.Wgt g
1 Lb. Lb. “ ath s Blackhawk Hickory «
§ 1012 Lb. Avg. Smoked Fully Cooked S
Lord's Whole Country 3*
f CURED HAMS ■ 89 c ban Ham |
® Norbest Tom -16 to 20 Lb. Av. Wgt. SP> C> JM OC ®
| TURKEYS - 39' J ib.. *t j
I BAKING HENS ‘ ™ duce Specials |
1~ _ CABBAGE it, IQ 0 I
CRACKLINGS 49 c ffiLLfIRDS _ |
g Market Made Pork £ U.S. No. 1 Irish
I SAUSAGE •• 39' POTATOES fflu. 59‘1
g— Fresh Bartlett «
jPIG FEET 3 .!1 79 P “RS “W* |
•g . Fresh
Complete Line of Holiday COCONUTS „29 c ||
| Fruits-Candy cranberries u ..39‘ I
| and Nuts [oranges
$ Cooking Magic Lassie Salad
p 58‘ sig... 33--ffi
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i Raisins b ° < 45 c « an sp^ ——jijiii I
is E^S ranberr v 3 qqc S mm
i Peaches 28 ”55 s auce 16 02 Can ** Coffee 4 »-'» 99 I
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2 cups canned apple
sauce
*h teaspoon allspice
1 package seasoned bread
stuffing
;| 4 cup hot water or broth
3 cups (about) creamed
turkey
Cook onion and parsley in
butter until onions are soft.
Stir in apple sauce and all
spice. Add seasoned bread
stuffing and hot water or
broth. Mix well. Spoon into
greased 5-cup ring mold.
Bake at 350 degrees for 45
minutes. Loosen top edges
and turn out on a warm serv
ing platter. Fill center with
creamed turkey (about 3
cups). Makes 4 to 6 servings.
(NEWSPAPER ENTERPRISE ASSN.)
- «.jy -a * iJrllsT
Apple Stuffing Ring makes new flavor combination
for creamed turkey.
Breakthrough in teen-age eating
By AILEEN CLAIRE
NEA Food Editor
Mexican-type food follows
the route of such slightly
spicy and chewy edibles as
pizza. It is a break-through
in teen-age eating, for ex
ample. and many a mother
is surprised when her hot
dog - and - hamburger crew
happily appears at the table
for Chicken Tacos. Chicken
is simmered with canned
green chilies in rich canned
tomato sauce with tomato
bits, then spooned into tor
tillas and fried until crisp
and golden. Tortillas are
available in most super
markets now, either in cans
or frozen. Prepare these
ahead of time, if desired
Wrap tightly in foil or plas
tic wrap and refrigerate.
Just before serving, crisp by
cooking in hot oil. Serve
with a Mexicana salad and
top with avocado slices.
CHICKEN TACOS
cup chopped onion
Ml «Mk
Teen-agers take to Chicken Tacos with Mexican salad.
’-s cup diced green pepper
Pure vegetable oil
2 cups cubed cooked
chicken
1 (15-ounce) can tomato
sauce with tomato bits
2 to 4 tablespoons chopped
canned green chilies,
drained
1 teaspoon salt
12 corn tortillas (canned or
frozen)
% cup diced Jack or
Cheddar cheese
Mexicana Salad
Shrimp toast is versatile snack
Looking for something
different to nibble with hot
soup or salad lunch? Try
Shrimp Toast. It is also a
good way to make use of
stale bread. This recipe may
be doubled or tripled to cut
into quarters or halves for
bridge snacks.
SHRIMP TOAST
8 slices stale bread
*4 pound uncooked,
deveined shrimp
6 canned water chestnuts
1 egg
1 tablespoon chopped onion
1 teaspoon powdered
ginger
4 teaspoon sugar
2 envelopes golden season-
ing and broth
1 tablespoon cornstarch
Salad oil
Use thinly sliced bread
several days old. Trim all
crusts from bread slices. If
fresh dry out at low temper
ature (200 degrees) oven. Cut
shrimp into very small
pieces. Finely chop water
chestnuts. Beat egg until
bubbly. Mix shrimp, water
chestnuts, onion, ginger.
I
? IB
Cheddar cheese dip made
with beer fits holiday
party needs.
A tangy
cheddar
beer dip
(NEWSPAPER ENTERPRISE ASSN.)
The rash of holiday parties
continues thro u g h New
Year’s Day. For the guys
who will be glued before the
TV set for hours of football
viewing, try a Cheddar
Cheese Dip for their half
time snacking. This hearty
dip makes a classic for
munching at cocktail parties,
too. Serve with carrot or
celery sticks, uncooked fresh
broccoli spears or garlic
cracker rounds as scoops.
CHEDDAR CHEESE DIP
16 oz. cream cheese
1% cups beer
16 oz. Cheddar cheese,
cubed
2 cloves garlic
24 small gherkins
Put cream cheese and I*4
cups of the beer into blend
er. Cover and blend on high
speed for 8 seconds. Add rest
of beer, cheddar cheese and
garlic. Cover and blend on
high speed about 30 seconds
or until smooth. Add gher
kins and blend 2 to 3 seconds
more, or just until chopped.
(optional)
Cook onion and green pep
per in 2 tablespoons pure
vegetable oil until tender.
Stir in chicken, tomato sauce
with tomato bits, chilies and
salt. Heat to simmering and
keep warm. Fry each tortilla
1 minute in to-inch oil to
soften. Drain and keep
warm between layers of pa
per towels. Stir cheese into
chicken mixture. Spoon
chicken mixture on each tor
tilla; roll. In oil, fry
filled tortillas until crisp.
sugar, seasoning and broth,
cornstarch and egg. Spread
one heaping tablespoon
shrimp mixture over each
slice of bread. Heat 2 inches
oil in a heavy saucepan or
deep skillet until hot or until
deep fat thermometer regis
ters 400 degrees. Fry bread
with shrimp side down for
MADDOX
Hungarian food
is exciting
By GAYNOR MADDOX
Paprika burst upon the
world’s gastronomic con
sciousness in 1859. That is
when the Palffy brothers of
Szeged, Hungary, invented a
machine to remove the veins
and seeds from the dried
pods. They created some
thing new, delicious and very
Hungarian, this mild “noble,
sweet-rose paprika.”
Before that time, paprika,
strong and bitter, was a
peasant seasoning, being
cheaper than pepper. It was
often used as a medicine.
But with the Palffy’s refine
ment, it became a mild con
diment, known always as
Hungarian and the world
adopted it with enthusiasm.
We learned this from an
old Hungarian friend, George
Lang, who was born in Hun
gary but for many years has
been a distinguished food and
restaurant man in the United
States. Yet he is still ardently
in favor of things Hungarian.
Recently, his book, “The Cui
sine of Hungary,” was pub
lished, a blockbuster of a
Hungarian's love of Hun
gary’s food and history. It
contains also a raft of au
thentic recipes, many of
which native-born cooks do
not know about.
“Incidentally, in my native
country, cookbooks are ac
tually reminders only be
cause every girl has been
taught to cook by her mother.
The books suggest new in
gredients, new seasonings
for old-time dishes. They are
not basic the way ours are,”
Lang explains.
He has been vice’president
of Restaurant Associates, is
Powers Country Store
1122 Zebuion Road
Produce-Meats-Groceries
TANGELOS 49*
FLA. ORANGES 49*
or 3.99 Per Box
TANGERINES 59*
Red Delicious
APPLES 89*
beginning seam side down.
Serve with Mexicana salad,
if desired. Makes 6 main
servings, or 12 snack serv
ings
MEXICANA SALAD
Shred 1 small head ice
berg lettuce and toss with 6
thinly sliced radishes, */4-cup
canned sliced pitted ripe
olives and to T4-cup pre
pared oil and vinegar dress
ing. Arrange on serving
plates. Top with hot Chicken
Tacos and avocado slices.
(NEWSPAPER ENTERPRISE ASSN.)
about 40 seconds. Turn over
bread and fry for about 30
seconds until bread is golden
brown. Drain on paper towel
ing. Cut into quarters or
halves and serve as an appe
tizer with a cool drink, as an
accompaniment to hot soup
or with a salad.
(NEWSPAPER ENTERPRISE ASSN.)
consulting editor for Time-
Life Foods of All Nations
cookbooks and writes for
Gourmet and New York
magazines and Encyclopae
dia Britannica.
“We live in an age when
we more or less all are find
ing new sensational slants to
life. We demand new experi
ences that will make us for
get our old traditions. But
we also remain cautious
carousers. Cautious—but still
questing,” Lang says.
“For example, everyone
thinks of gypsy music,
romantic Budapest and
chicken paprikash. These are
areas of life everyone seems
to read about and talk about.
Now I really think my book
makes it easy to experience
the thrill of gulash, paprikash
and strudels. These are all
part of Hungarian living. In
my book I have written the
recipes simply and straight
forwardly, adjusted them to
the American market.
“Hungary is situated on
the thresholds of the East
and the West. There have
been Tartar and Turkey in
vaders. These alien races
dominated the land and al
ways added something to the
food culture,” he explains.
“But the only true Hun
garian influence that lasted
through the ages was the re
sult of the cooking customs
of the peasant, shepherds
and cowherds. They are the
backbone of our native cui
sine.”
Lang pauses, then smiles
warmly. “You’ll love it. It’s
exciting. And there is lots
of noble, sweet and rose
paprika in it.”
(NEWSPAPER ENTERPRISE ASSN.)