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Chinese dishes easy for everyone
By SUSAN DELIGHT
Copley News Service
What course does a mother
choose when her husband
likes Chinese cuisine and her
children like American foods?
“I cook both,” said Mrs.
Beata Chang, whose husband
was born and reared in China.
Their children were born in
Garlic can
scare off
dull meals
By Gaynor Maddox
It used to be thought that
garlic was great for driving
off evil spirits. Especially in
limes of plague.
Today we are living in
times of a different plague —
galloping inflation. So maybe
it is now time to use more
garlic and brighten dull in
ation meals.
A garlic bulb consists of a
flock of small “cloves” or
“kernels” huddled together.
Break off a clove, as called
for in most recipes, and you
find it has a strong, pungent
flavor which adds to salads,
stews, soups and meats.
There has always been
garlic. Apparently it first
grew in Middle Asia then in
Mediterranean areas. Today
it is used worldwide, you’ll
recognize its delicacy in
gourmet dishes as well as
peasant foods.
After many generations of
generally avoiding garlic,
the United States is now in
the center of the act. It all
began right after World War
11. Our boys came home with
first hand knowledge of what
good things garlic does to
food. They wanted more of it
in their own homes. Also, the
American craze for foreign
travel boosted the use of
garlic in American kitchens.
We steadily want more of it,
so much so that last year we
used more than ever before.
You can buy garlic fresh —
that is, in bulbs, or in small
cloves. It will keep at room
temperature for several
weeks. Or you can now buy it
in dehydrated form, either as
garlic powder, garlic salt
(blended with salt) or minced.
The sales of each kind, fresh
or dehydrated, are about
equal. The powdered garlic
appeals to many women be
cause it can be kept on the
shelf and used easily. Many,
however, feel the fresh has
better flavor.
Most of the garlic used in
the United States is grown in
California. Some is imported
from Mexico, Argentina and
other Latin countries. The in
creased demand for it has
caused California alone to
raise 897,000 cwt (one
' hundred pounds) last year.
The year before, the figure
was only 663,000 cwt. But be
cause of the extra production,
• the actual price for fresh
garlic remained steady.
But prices for the dehydr
ated garlic generally rose
> around 20 per cent. This jump
was caused by labor, building
and transportation costs plus
the high prices demanded by
the manufacturers of special
' dehydrating machines.
Great quantities of garlic is
used in processed foods, too.
Here are some home uses
* of garlic:
Let s start with garlic
bread, so popular in many
American restaurants.
» Simply butter sliced French
or American bread thickly,
then scatter very finely
minced fresh garlic over the
, butter. Place bread in oven to
serve warm. Use garlic
powder, if you prefer.
For a broiled thick steak, use
a large platter. Rub bottom of
* platter with a cut clove of
garlic. Then add pats of but
ter with a cut clove accom
panied by a liberal supply of
* Worcestershire sauce. Place
in oven or over heat and tip
the plate so that butter runs
over the garlic-rubbed sur
face. When the steak is ready
* and sizzling, plunk it down on
the platter. Turn it once then
carve and be delighted.
For spaghetti and cheese:
» In the bottom of the
casserole, scatter just a few
tiny pieces of garlic, just
enough to fill the top of a
, spoon. Continue mixing your
spaghetti and milk and
cheese, etc. but that breath of
garlic, hardly recognizable,
will turn your spaghetti and
• cheese into a wonderful dish.
FOUR FIRSTS
ST. LOUIS (UPI) — The city
* that was home to aviator
Charles A. Lindbergh, first
person to fly the Atlantic solo,
, claims three other flying firsts.
St. Louis also was the scene
of the first airplane flight west
of the Mississippi (1909) and
* the first parachute jump (1912).
And an aerospace firm here
was the first to produce a
manned orbiting spacecraft, the
* McDonnell Douglas Mercury,
built in 1962.
CARACAS (UPI) — A special
• presidential commission says
color television will be intro
duced in Venezuela early in
t 1975.
this country. “I try very hard
to please all.”
Mrs. Chang, a teacher of
Chinese cuisine, says she has
simplified Chinese dishes so
that they are almost as easy
to prepare as dishes of this
country.
“1 make them easy enough
so that even the beginner can
prepare without difficulty,”
she said.
Mrs. Chang, a Chula Vista,
Calif., resident, teaches
demand we continue I
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classes in Chinese cooking at
an adult school.
She said that sweet and sour
pork is easily the most popu
lar Chinese dish.
Though born in this country,
Mrs. Chang spent her child
hood in China.
“I went to the country with
my parents when I was only
three years old,” she said. “I
spent 14 years there before re
turning to this country. While
I was in China I studied cook
ing in schools.”
Chang, a metallurgist,
came to this country to study,
met his wife here and the two
decided to make their home
here. They have six children,
four sons and two daughters.
Two of the family’s favorite
foods are Sui Mai (wrapped
meatballs) and Soy Sauce
Cornish Hen.
SOY SAUCE
CORNISH HEN
1 cup dark soy sauce
1 cup light soy sauce
1 cup water
Rock sugar (1 inch in
diameter)
1 star anise
1 piece dried mandarin or
ange peel (1-inch in
diameter)
tsp. Chinese five spice
powder
2 Cornish game hens
Page 15
Defrost hens. Presoak man
darin peel. Combine and bring
to a boil the first six ingredi
ents. Simmer 10 minutes.
Clean hens, drain; put into
simmering soy mixture for 10
minutes on each side. Drain;
rub Chinese five spice powder
on skins of hens. Deep fry for
about five minutes at 350 de
grees. Cut into serving pieces
and arrange on platter.
Garnish with green onions or
Griffin Daily News Wednesday/ September 25, 1974
Chinese parsley.
SUI MAI
(Wrapped meatballs)
1 pound won ton wrappings
(round shape)
Ipounds ground lean pork
2 tbsp, cornstarch
3 whole green onions,
chopped
1 can (6 ounces) water
chestnuts, chopped
4 tsp. light soy sauce
pound Chinese sausage,
cut into thin round slices
Mix pork, cornstarch,
chopped onion, chopped water
chestnuts and soy sauce.
Place one heaping teaspoon
filling in center of each round
won ton wrapping. Bring cir
cle up around filling, fluting at
top. Top each with slice of
sausage. Steam in steamer
for 20 minutes. Serve hot.