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A variety of recipes for garlic lovers
Garlic seems to be one of the few
good-tasting things that are good for
you.
There are countless ways to enjoy it
...in the classic Italian combination
of fine olive oil, garlic and fettucine,
as the emphatic accent in salad
dressing.
Garlic can be sweet and mild or
sharp and pungent.
Much depends on how you chop it or
cook it. The more surface you expose,
the stronger the taste. Garlic
smashed in a press is strongest. Gen
erally, the smaller the pieces of gar
lic, the stronger the taste. The most
gentle flavor comes from using
whole, unpeeled cloves.
Cooking also affects the flavor.
Raw garlic has a sharp sting that
lessens with cooking. Garlic that has
been cooked dark brown will be acrid.
It’s milder if lightly sauteed, just
until translucent or golden.
Garlic that is baked or slowly sim
mered in a stew or sauce, without
browning, is mild and sweet.
For garlic devotees, there’s even a
complete book devoted to garlic:
“Garlic Cookery” by Martha R. Shul
man (Thorsons Publishers, $9.95 pa
perback).
It’s an excellent collection of reci
pes, with a wide range of ethnic
flavors. Here are a few of them:
Garlic Broccoli Stems
Stems from IV2 pounds broccoli,
peeled, sliced Vi-inch thick
Vi teaspoon salt
1 tablespoon wine vinegar
1 clove garlic, minced
2 tablespoons olive or safflower oil
Spanish
onions keep
if stored
Sweet Spanish onions are the flavor
secret in this trio of tempting hot
breads.
Choose from Pinwheel Onion Rolls,
Onion-Cheese Supper Bread or Onion
Herb Biscuits for a tasty accompani
ment to lunch or dinner. All are quick
to prepare using convenient pack
aged baking mix.
For the Pinwheel Onion Rolls, flaky
biscuit dough wraps around sauteed
sweet Spanish onions flavored with a
hint of caraway. A mixture of egg and
milk drizzled over the unbaked bis
cuits adds a golden glaze as the.’
bake.
The compatability of onions rnd
cheese in a quick supper brea J is
especially delicious. Sauteed sweet
Spanish onions and grated sharp
Cheddar cheese are added to the
batter and again used with poppy
seeds in the flavorful topping.
Sweet Spanish onions, highly ac
claimed for their giant size, delicate
flavoring and crispness, are truly an
exceptional member of the onion
family. You’ll easily identify them by
their round shape and crisp, paper
like skin which is golden bronze in
color.
Available through March, sweet
Spanish onions are good “keepers” if
properly stored. Place them in a well
ventilated carton or mesh bag in a
cool, dark, dry storage area. Once
cut, the onions may be wrapped in
plastic and refrigerated. Or, freeze
chopped or sliced Sweet Spanish on
ions for use all year.
Pinwheel Onion Rolls
2 cups peeled and chopped sweet
Spanish onions
3 tablespoons butter or margarine
*/2 teaspoon salt
*/2 teaspoon caraway seeds
2 cups packaged baking mix
*4 teaspoon cayenne pepper
1 2 cup cold water
1 egg, beaten
1 3 cup evaporated milk
Saute onion in butter or margarine
until translucent. Add salt and cara
way seeds. Let cool. Combine baking
mix and cayenne. Add water and
blend with a fork. Turn out on lightly
floured board and knead a few times.
Roll into a 12X8 inch rectangle.
Spread with sauteed onions and roll
up as for jelly roll. Cut into 12 (1-inch)
slices and place, cut-size down, in
greased 13X9 baking pan. Combine
beaten egg and evaporated milk.
Drizzle over biscuits. Bake in 400-
degree oven 25 minutes or until
golden. Makes 12 pinwheels.
Onion Cheese Supper Bread
1 cup chopped sweet Spanish onions
2 tablespoons butter or margarine
1 cup grated sharp Cheddar cheese
1 egg, slightly beaten
l /2 cup milk
13/4l 3 /4 cups packaged baking mix
1 tablespoon poppy seeds
2 tablespoons melted butter or mar
garine
Saute onion in 2 tablespoons butter
or margarine. Let cool. Blend with
grated cheese. Combine egg and milk
with baking mix. Add half the onion
and cheese mixture. Spread dough in
greased 8-inch round or square bak
ing dish. Top with remaining onion
and cheese mixture. Sprinkle with
poppy seeds and drizzle with melted
butter or margarine. Bake 20-25 min
ues in 400 degree oven. Serve warm.
Onion Herb Biscuits
Add Vi cup finely chopped sweet
Spanish onions and 1 teaspoon
crushed marjoram, rosemary, ore
gano or dill weed to 2 cups packaged
baking mix. Prepare and bake as
directed on package.
Toss broccoli stems with salt and
refrigerate several hours. Pour off
whatever liquid accumulates; rinse.
Add vinegar, garlic and oil. Shake
together well. Refrigerate several
hours or more. Serve as an hors
d’oeuvre or add to salad. It’s much
better than throwing away broccoli
stems when your recipe calls only for
florets.
Vegetable Salad, Spicy Chinese
Dressing
1 pound shredded cabbage
1 small or medium cucumber, cut in
strips
1 carrot, shredded
Granulated
Dixie Crystals Sugar
,f 39 #
French Style or Cut Green Beans,
Whole White Potatoes or Cream or Whole Kernel
Stokely Com
3,,., |29 a
Cans |
Instant Coffee
Maxwell House
359.
Ground Fresh Daily
Freshly Ground Beef
Lb. ■ W
U.S.D.A. Choice Beef
Whole Sirloin Tip Roast
159 *
Lb. | 9
3 scallions, chopped
2 tablespoons toasted sesame seeds
1 head Bibb or leaf lettuce, washed,
patted dry
Chinese salad dressing (recipe
follows)
Combine shredded cabbage, cu
cumber, carrots and scallions; toss
with dressing and sesame seeds. Line
a salad bowl with lettuce; fill with
vegetables. Serves six.
Chinese Dressing: Mix three table
spoons tahini (a sesame paste sold in
cans in Oriental section of market),
two tablespoons soy sauce, four table
spoons cider vinegar or white vine-
If you can’t find
the specials you need
in the newspaper, try the
Price Finder for Specials.
Only at Big Star.
The new Price Finder for Specials at Big Star
lists all the Specials in the store, every day. Check
and compare your shopping list to it; you’ll save
more on your total food bill. You can plan your meals
around the very best prices in the Price Finder
for Specials!
These are just a few of the
hundreds of great specials in the
Price Finder for Specials.
Big Star is changing.
Not Ro.pon.ibl. For Typographical Error.. W. R.««rv. Th. Right To Limit Ouantltloi. For Stor. Information Coll Toll FrM 1-ROO-23MM5
Pricat and Ofitrs Effective Sunday, Fab. 10 thru Saturday, Fab. 16, 1985.
Open 24 hrs. Mon.-Sat. Tri-County Plaza
Closed Sun. 12 a.m.-8 a.m. Cumming, Ga.
gar, one very small dried hot cayenne
pepper or shake of cayenne, two
tablespoons each sesame oil and saf
flower oil, one tablespoon finely
minced fresh ginger, one large clove
minced garlic and one cup plain low-’
fat yogurt or vegetable stock. Com
bine in blender. Makes six servings.
Fettuccine Con Aglio
E. OUio
6 tablespoons olive oil
3 large cloves garlic, finely minced
1 tablespoon salt
1 tablespoon oil
1 pound whole wheat or spinach
fettuccine
Gold’n Pure - Chilled
Tropicana Orange Juice
J 29 *
Cent. ■
Quarters
Mrs. Filbert’s Margarine
2 100#
BiqStar - Refrigerated Texas Style Pkg. of 10
Buttermilk Biscuits
3 .100*
Pkgs. ■ W
Baking
Idaho Potatoes
1 88 #
Fresh Firm
Salad Tomatoes
-69* •
FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY 13, 1985-
3 ounces freshly grated Parmesan
cheese
Fresh minced parsley
Bring large pot of water to boil.
Meanwhile, heat olive oil with garlic
in small pan over very low heat. The
garlic shagfkl simmer slowly and
never broiro. Add the tablespoon of
salt to water, plus a tablespoon of
cooking oil. Add pasta. Cook al dente;
drain in colander. Toss at once with
oil and garlic mixture, cheese and
parsley. Serves six.
Slow-Cooked Red
Beans and Rice
1 pound red or black beans, washed,
Tab, Sprite, Diet Coke or
Coca-Cola
119 #
Big Star
Sandwich Bread
2 *.* 1 ® l O m
Traditional Homestyle or Chunky Garden Style
Ragu Spaghetti Sauce
32-oz. | Aj|
Jar H
LookfpA '
Sunnyland - Greenridae
Boneless Ham Halves
Tyson's Country - Gov't. Grade A'
Fresh Whole Fryers
.49* •
picked over
1 large onion, chopped
6 large cloves, garlic, minced
8 cups water
Salt, freshly ground black pepper
6 ounces brown rice, cooked
Heat oven on lowest setting. Com
bine beans, onion, garlic and water in
a large, lidded casserole and place in
j oven. Do not add salt. Cook in slow
oven overnight or all day, six to 10
hours. Check liquid and add more if
necessary during cooking. When
beans are tender and liquid is thick
and soupy, add salt to taste, and stir
in cooked brown rice and pepper.
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