Newspaper Page Text
Ethnic Foods Gain Popularity
Ethnic foods are making
major popularity gains in
American homes. According
to the American Food Pref
erence Study recently re
leased by Campbell Soup
Company, there has been a
striking surge of interest in
foregin foods among the
American eating public.
As working men and
women have more free time,
food preparation and eating
have become popular leisure
time activities. An abun
dance of imported products
and ethnic cookbooks on the
market may have spurred a
real interest in different food
styles and tastes. For the
present, though the same
Food Preference Study indi
cates this could change, Ital
ian food is the number one
American favorite in ethnic
eating.
There is something down
to earth, comforting and
very nourishing about Ital
ian fare. There seems to be a
Entertain With
Cheese, Fruit
When it comes to enter
taining, a buffet cheese-and
fruit party will take some of
the work out of the festivi
ties.
Cheese served with
fruits or raw vegetables,
crackers, and breads is a
simple, elegant food for the
holidays. And the number of
cheeses available offers in
teresting and virtually end
less variety.
This is a sure way to
please all your guests,
whether they prefer gourmet
cooking or good plain food.
Experiment before the
party by tasting some new
cheeses. Depending on the
number of guests, offer at
least four or five types of
cheese that have different
colors, shapes, and textures
as well as flavors from mild
to sharp.
Include a couple of the
more familiar favorites,
such as Cheddar and Swiss,
but also have one or two
cheeses that are unfamiliar
to your friends' such as a
chevre, the cheese made
from goat’s milk. When serv
ing, cut the cheese into dif
ferent shapes. Firmer ones
can be cut into cubes and
served with frilled tooth
picks. Cut others into
wedges, bars, and round and
square slices.
If you have many different
kinds to serve, your guests
may like small labels so they
can try some unfamiliar
ones and learn the names.
Arrange them in groups
from mild to medium to
strong, or from soft to hard.
Soft cheeses may include
cottage, cream, or ricotta.
Brie, Camembert, and Lie
derkranz are ripened soft
varieties, as are the soft,
white chevre.
Semihard cheeses include
Stilton, Roquefort, and
Meunster.
Cheddar, Gruyere, Edam,
Gouda, provolone and Em
mentaler are some of the
hard cheeses.
Among the very hard
cheeses are Parmesan, Ro
mano, and sapsago.
Cottage cheese and other
soft, unripened cheeses
should be served directly
from the refrigerator, but
other cheeses should be
taken out of the cold at least
an hour before serving to
help bring out the character
istic flavors and textures.
This cheese ball can be
made quickly in a food proc
essor.
Party Cheese Ball
1 small slice of onion
Vi cup milk
3 ounces blue cheese, cubed
% cup Cheddar cheese
1 teaspoon Worcestershire
sauce
1 frounce package cream
cheese, cubed
1 cup pecans
5 sprigs parsley
In food processor or
blender, chop onion until
fine, then add milk and blue
cheese until smooth. Con
tinue blending while adding
Cheddar cheese cubes
through feeder tube. Add
Worcestershire sauce and
cream cheese and mix until
smooth.
Empty contents of bowl
onto waxed paper square.
Form cheese into a ball and
refrigerate.
Process pecans and pars
ley until finely chopped. Roll
cheese ball in pecans and
parsley immediately before
serving. Serve sdth crack
ers. Makes one 3-inch ball.
closeness between
and the joys of food, a basic
respect for the integrity of
each ingredient. Seasonings
are used vigorously, but they
often serve to reinforce basic
flavors and not to interject
their own personalities.
Vegetables have tradition
ally been important in Ital
ian cooking. For a seagoing
nation, vegetables were
craved for their colors,
crispness and delicious vari
ety of tastes all contrast
ing greatly with the
monotonous shipboard fare.
Vegetables are used in pasta
making, for sauces, in stuf
fings, as main dishes, added
to rice dishes, for soups of all
kinds, in salads and, of
course, as wonderfully var
ied side dishes.
Soups are also an essential
part of Italian meals.
Whether they are the meal
itself, thick and hearty,
served with crusty bread
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and a glass of wine, or
whether they serve as an
introduction, to be followed
by other dishes, soups are
thick, rich and delicious.
Often a vegetable soup will
highlight a single ingredient
such as broccoli, but just as
often these soups are burst
ing with variety and a min
gling of flavors that can be
heady and so satisfying.
Traditionally, if a vegeta
ble soup is served before
other courses, the main
course never includes vege
tables. It will usually be a
small roast, a chicken, or
duck perhaps, or a grilled
steak or chop. A plain green
salad might follow with just
a little cheese.
In the countryside, garden
soups make up the major
part of the meal. The soups
are thick and filling, long
simmered to give body and
to marry the various flavors.
Sometimes the soup is made
the day before and then re
heated just before serving.
Any way it is made, it will
contain a variety of avail
able produce mingled with
herbs and broth. The thick
ener is either pasta, beans or
rice, depending on die region
in which it is made.
Mediterranean Mine
strone is a recipe that takes
much of the work out of a
hearty Italian Vegetable
soup. It is robust enough to
satisfy winter hungry appe
tites - but still has that fi
nesse that is basic to great
Italian food. Start with new,
more flavorful chunky Mine
strone and all the vegetable
preparation is done for you.
Just saute a little green pep
per, onion and garlic in salad
or olive oil. Add prepared
soup, tomatoes and diced
cooked ham. Stir in rice and
simmer until nearly cooked.
At the lat minute drop in
fresh shrimp and simmer no
more than 5 minutes. Serve
with a bowl of freshly grated
Parmesan cheese and a loaf
of hot Italian bread. Thick
and hearty, Mediterranean
Minestrone will have dinner
on the table in less than half
an hour. Just add a crisp
green salad and some fresh
fruit for dessert.
Mediterranean Minestrone
2 tablespoon salad oil
2 medium onions, chopped
1 medium green pepper, cut
into strips
1 N medium clove garlic,
minced
y« teaspoon basil leaves,
crushed
Vi to Vi teaspoon crushed red
pepper
1 can (19 ounces) chunky
minestrone soup
1 can (about 16 ounces) to
matoes, cut up
1 cup diced cooked ham
V 4 cup raw regular long
grain rice
Vfe pound medium shrimp,
shelled and deveined
1. In 3-quart saucepan over
DESIGNERS
HANDBAGS
LV-Gucci
Phone 887-5559
THE FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY 18, 1983-
medium heat, in hot oil, cook
onions and green pepper
with garlic, basil and red
pepper until tender-crisp,
stirring occasionally.
2. Add soup, tomatoes and
ham; heat to boiling. Stir in
rice; reduce heat to low.
Cover; simmer 20 minutes
or until rice is almost tender,
stirring occasionally.
3. Add shrimp. Cover; sim
mer 5 minutes until shrimp
turns pink and opaque.
Makes 6 cups or 6 servings.
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