The Cincinnati Enquirer from Cincinnati, Ohio on October 2, 1991 · Page 48
Get access to this page with a Free Trial
Click to view larger version
October 2, 1991

A Publisher Extra Newspaper

The Cincinnati Enquirer from Cincinnati, Ohio · Page 48

Publication:
Location:
Cincinnati, Ohio
Issue Date:
Wednesday, October 2, 1991
Page:
Page 48
Cancel
Start Free Trial

Page 48 article text (OCR)

2F00d THE CINCINNATI ENQUIRER Wednesday, October 2, 1 99 1 - 7 L ; 1 Readers' exchange Lr1 Advertising Special Requests Technological advances heat up frozen food Dear Readers' Exchange: I hope someone can help me with a lost recipe for sweet and sour coleslaw. Ingredients were cabbage, carrots, green pepper and celery and required soaking in salted water and making a dressing of boiled vinegar, sugar and dry mustard. Elizabeth Patton, Golf Manor Dear Readers' Exchange: Does anyone have a recipe for punch bowl cake and a recipe for red velvet cake? A. Kelley, Avondale Dear Readers' Exchange: Does anyone have a recipe for a light, moist poppy seed bread? Sallie Kegley, Greenhills Readers are invited to exchange advice, recipes or other cooking information in this column. Send questions, along with your name, neighborhood and complete address, plus a telephone number, to Readers' Exchange, Food Section, The Cincinnati Enquirer, 617 Vine St., Cincinnati 45201. For recipes, include exact measurements and directions, number of servings the recipe makes and origin of recipe (including publisher and date of publication for books). Readers' Exchange recipes are not tested by The Enquirer. We cannot provide restaurant recipes. Magic meringues Dear Readers' Exchange: Here is the Salzburger Nockerl recipe requested by Will Caradine. I found it in America's Best Recipes: A 1991 Hometown Collection published by Oxmoor House. This particular cookbook explores the cuisine of eight immigrant groups in celebration of America's heritage. I found this recipe for Chocolate Pavlova quite by accident while thumbing through the June 18 issue of Woman's Day. I'd never heard of Salzburger Nockerl or Pavloya and find it incredible that I'd come across both recipes within a day of reading Mr. Cara-dine's request. Connie Lindsay, Montgomery SALZBURGER NOCKERL 1 tablespoon plus 1 teaspoon unsalted butter, melted 6 egg whites (room temperature) 13 cup sugar 4 egg yolks 1 tablespoon dark rum V2 teaspoons vanilla extract 14 cup all-purpose flour Powdered sugar Sauce: 1 cup whipping cream 2 tablespoons powdered sugar 2 tablespoons strained strawberry jam Grease a 13-by-9-inch baking dish with melted butter; set aside. Beat egg whites in a large bowl at high speed of electric mixer until foamy. Gradually add Vi cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Combine egg yolks, rum and vanilla; beat at high speed until thick and lemon colored. Add flour to egg yolk mixture, stirring until blended. Fold Vi of egg white mixture into egg yolk mixture. Gently fold in remaining egg white mixture. Evenly spoon 3 mounds of egg mixture into prepared dish. Bake at 425 for 7 minutes or until lightly browned. Meanwhile, make sauce. Beat ' whipping cream at high speed of electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in jam. Sprinkle baked nockerl with powdered sugar. Serve immediately with sauce. Makes 6 servings. Original source: Back to the Kitchen (Cappella Cantorum). CHOCOLATE PAVLOVA 8 tablespoons fine granulated sugar Va cup unsweetened cocoa powder 2 teaspoons cornstarch Whites from 4 large eggs, at room temperature Vz teaspoon vanilla extract opportunity to create frozen meals just for kids, while satisfying their parents' concerns for nutrition and convenience. Some Industry observers expect this category could balloon Into a $500 million market. "Children are becoming a stronger influence in the kitchen and the frozen food industry if focusing on their nutritional needs as well," says Anderson. Some things never change Some frozen foods haven't changed at all because they've always been good for you. Picked at their peak of freshness and often frozen within four to six hours, frozen fruits and vegetables are naturally high In vitamins and low in calories. Because of their versatility, vegetable blends continue to be one of the most popular Items In this category. "Green" packaging Perhaps the toughest challenge frozen food manufacturers are facing is the "greening" of America and Its effect on convenience-oriented packaging. Until now, frozen food companies have focused on packaging that enhances the cooking process. "The next step will be to minimize the packaging without compromising the quality of the food, ' says Anderson. Flexible packaging Is being used more and more by companies looking for environmentally friendly alternatives. Foil and film pouches, paper and film boxes capable of retaining liquids, film-coated paper sacks and thinner plastic bags and wraps are some flexible alternatives to bulkier packaging. Frozen food's future Looking ahead to 1992 and beyond, Anderson sees some consumer trends which could make an important impact on the frozen food industry. "The '90s are the age of the family. Not only are we seeing more new families with the current baby boom, we're also seeing that parenting instincts are running at an all-time high. Parents today feel more strongly about ' being parents than they did over a decade ago. But with increasing demands on their time ; between work schedules, family activities and personal pursuits tensions are rising. There will continue to be a need for frozen foods that allow Americans td enjoy both a convenient, nutritious meal and time with their family and friends." Advances In food technology and Ingredients have made It possible to create healthier frozen foods without cutting out the taste. That's good news for the growing number of Americans who want foods that are convenient and nutritious at the same time. "If calorie-controlled was the message of the 1980s, nutrition-controlled products are the foods of the '90s," says Steven C. Anderson, president of the American Frozen Food Institute. "Of the five hundred and fifty-eight new frozen product lines Introduced last year, two hundred and eighty-five were lower In fat, cholesterol, sodium or additives. And with better ingredients, these products still deliver good taste." This Involves the use of leaner cuts of meat to lower cholesterol; starches and gums to replace the "mouth-feel" of fat; meat bases and seasonings to reduce sodium; and egg whiles (no yolks) and lighter oils to reduce fat and cholesterol In desserts and baked goods. When asked what is Influencing these changes, Anderson replled'Manufacturers are responding to changing consumer lifestyles. For example, fat, cholesterol and salt top the list of consumers' nutritional concerns. So frozen food companies have Introduced new products specifically for people who are concerned about their health." Breakfast As consumers are becoming more health-conscious, they're eating the most Important meal of the day breakfast. When they don't have time to prepare it from scratch, they're finding easy solutions In the freezer aisles many of which are microwaveable. "With both parents working, breakfast has become much more personalized, with each Individual eating whatever he or she wants or has time to prepare. To offer everyone in the family a choice, the frozen food Industry has responded with a greater variety of breakfast foods," explains Anderson. Look for products featuring french toast, pancakes, waffles, scrambled eggs, breakfast sandwiches and breakfast meals. Children's frozen foods With more than 30 million children between the ages of three and 10 In the United States, frozen food manufacturers have seen an PAVLOVA 4 egg whites Pinch salt 1 cup sugar 12 teaspoon vanilla extract teaspoon white vinegar Toppings: 12 pint heavy whipping cream Sliced kiwifruit, strawberries, bananas, passionfruit pulp, or other fresh or well-drained canned fruit of your choice Cover a baking sheet with kitchen parchment paper or heavy-duty aluminum foil (dull side up). Using a bowl or plate, trace a 7-inch circle on the paper or foil. Heat oven to 250. Beat egg whites with salt until soft peaks form. Add xh cup of the sugar and beat until it is dissolved and mixture is very thick. Add rest of sugar a tablespoon or two at a time, beating well after each addition. When sugar is dissolved and mixture is very stiff, add vanilla and vinegar. Beat to combine ingredients. Mixture will be thick and glossy. Spoon meringue onto circle marked on paper. Using back of a kitchen spoon, spread meringue out evenly within the circle, building up the sides. Bake at 250 for IV2 hours or until firm to the touch. Turn off the oven and cool the meringue in the oven with the door ajar. To serve: Whip cream in a chilled bowl until stiff. Select, wash and slice fruit use one fruit or several. If using passionfruit, cut them in half and scoop out the pulp. Spread whipped cream over top of Pavlova. Arrange fruit attractively on top of cream. Cut in wedges, as you would a cake, and serve immediately. Makes 8 Toppings: 1 pint (12 ounces) strawberries, rinsed, hulled and sliced lengthwise (2 cups) 2 cups thawed frozen reduce-calorie whipped topping 2 red or purple plums, cut in thin wedges 1 kiwifruit, peeled, halved lengthwise and sliced thin, crosswise Chocolate shavings for garnish Heat oven to 250. Lightly grease a cookie sheet. Line with wax paper. Outline a 7 or 8-inch circle on the paper. (Drawing around a plate with a toothpick is one good way.) Mix 2 tablespoons sugar, the cocoa and cornstarch in a small bowl. Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted. Very gradually add remaining 6 tablespoons sugar, beating until stiff, glossy peaks form. Beat in vanilla. Put sugar-cocoa mixture in a strainer. Shake over egg whites and gradually fold in with rubber spatula until blended. Spread meringue in circle on paper-lined sheet, building up sides to form a nest with a rim about 2 inches high and 2 inches wide. Bake 2lA hours or until outside of meringue is firm and dry. Turn off oven and let cool completely. Carefully peel off wax paper. Serve with suggested toppings. Dear Readers' Exchange: Here is the recipe Will Caradine requested, from Cooking the Australian Way by Elizabeth Germaine and Ann L. Burckhardt (Easy Menu Ethnic Cookbooks, Lerner Publications). Bob & Ginny Bernloehr, Groesbeck 50 tuvir .t. Rhode ! Save 400 on any Rhodes Bread White Bread Honey Wheat Bread Italian Pizza Bread Sweet Dough Save 500 on any Rhodes Dinner Rolls Texas Rolls or Cinnamon Rolls BREAD 'I KEEP FROZEN ROLLS ' JCEEPFROZEN EPA studies plastic food containers RETAILER: Thii coupon will be redeemed for bee value plus 8f handling chirgei on this item. Mi.il coupon! to: CHAMPION COUPON REDEMPTION DEPT., Box 2547, RETAILER: Thii coupon will be ndcmnl for face value plui i handling charges on thii item. Mail coupons to: CHAMPION COUPON REDEMPTION DEFT., Baa 25487, SL.C,Uuh Ml 25. lOOlB Expires 1192 1001R Expires 1192 THIS IS YOUR OPPORTUNITY TO WIN $520 OF FROZEN FOOD ftWlh BY CiCi WILLIAMSON and ANN STEINER Gannett News Service Stop! Don't microwave those leftovers in that margarine tub! Chemicals from plastic containers designed for cold storage can leech into food. The use of plastics with food increases every year, but the risk from using them isn't exactly known. Several government agencies are checking into the concern about chemical migration. The U.S. Environmental Protection Agency (EPA) is analyzing several categories of plastic. And the British Ministry of Agriculture, Food and Fisheries (MAFF) has done some studies. What is the concern? The very word "plastic" means "pliable, capable of being molded." One concern is "plasticizers," the chemicals that enable plastics to be wrapped around foods and containers to be flexible. May emit chemicals When heated, some plastics can warp, possibly emitting unwanted chemicals into the food. This is the reason microwaving foods in cold storage packaging such as cottage cheese containers and margarine tubs isn't recommended. As part of its effort to determine the extent of human exposure to hazardous chemicals through the food chain, EPA is in the second phase of a study being conducted by Midwest Research Institute. Its objective is to determine if eating foods microwaved in certain containers is a significant way to ingest Microwave cooking potentially harmful chemical substances. EPA's Dr. Maurice R. Berry Jr., manager of the Dietary Exposure Research Program, said, "We will be looking for evidence of migration into aqueous (watery) and fatty solutions of the chemicals ATEC, BHT, DBBQ, DBS, DEHA and DEHP from these plastics." Plasticizer safety DowBrands, Inc., uses ATBC (acetyl tributyl citrate) as a plasticizer in its Saran Wrap. The company reports, "The safety of ATBC as a plasticizer in food wrapping has been demonstrated by many years of use experience as well as results of toxicity studies conducted over the past 40 years. ATBC is a derivative of citric acid commonly present in citrus fruit. "To supplement the information already available from previous studies, DowBrands, Inc. is participating in an on-going research program to conduct additional tests ... in laboratories in the United States and Europe. The tests completed thus far have confirmed the safety of the ATBC used as a plasticizer in Saran Wrap." You might wish to use glass or other materials generally recognized as safe for microwaving. Dow continues to recommend using Saran Wrap for food contact during microwaving, for example, corn on the cob or artichokes. CINCINNATI-DAYTON-COLUMBUS FROZEN FOOD ASSOCIATION CO THE CINCINNATI ENQUIRERPOST NATIONAL ADVERTISING DEPARTMENT 617 VINE STREET CINCINNATI, OHIO 45202 SEND TO: J I I I I I I I .1 Please enter my name for the drawing for $520 worth of frozen food at my favorite store to be held on Nov. 7, 1991. NAME: ADDRESS:. CITY: -STATE: .ZIP: PHONE:. MY FAVORITE STORE IS: Entry must be received by Saturday, Nov. 2, 1991 , OR send your name, address, phone number and favorite food store on 3-by-5 inch white paper to the address above. Food calendar 1. (swanson) that provides guidelines on the selection and preparation of tasty, nutritious foods. Soups and casseroles will be featured. Class held at St. Francis-St. George Hospital, 3131 Queen City Ave., sixth floor auditorium. Also, 11 a.m.-1 p.m. Oct. 10 at the hospital's Conference Room 2. Registration: 853-5296. $10. RULES All entries must be received by Saturday, Nov. 2. 1991. y No purchase necessary. One entry per family. No reproduction copies accepted. Members of the Cincinnati-Dayton-Columbus Frozen Food Association and their immediate families are not eligible. Only frozen foods (no frozen meat or shellfish) eligible for contest. Limit two of any single item. Random drawing for the contest will be by an independent udge. Winner wi I be notified by mail. SPONSORED BY THE CINCINNATI-DAYTON-COLUMBUS FROZEN FOOD ASSOCIATION AND CONTRIBUTING FROZEN FOOD MANUFACTURERS. TODAY Classes Whole Foods Cuisine 6 p.m. Gale Howe. Five classes teaching the basics of cooking with whole grains, beans, fresh vegetables, sea vegetables and condiments. Foods will be prepared without meat, dairy or sugar. Whole Foods Cuisine, 4037 Victory Parkway. 861-4440. $100 for series of five or $25 each. THURSDAY Classes Great Oriental Dishes 5:30-8:30 p.m. Lazarus Creative Kitchen, downtown, welcomes back Hugh Carpenter, executive chef of Chopstix Dimsum Cafes and author of Chopstix, preparing an American cuisine with Asian accents. Class also offered 10:30 a.m.-1:30 p.m. Friday. 369-7911. $45. FRIDAY Wine Tasting White Merltages 7:30 p.m. Taste several ultra premium wines at The Mushroom Wine Shop, 942 Hatch St. Tasting continues Saturday. 721-0016. $12. TUESDAY Classes Wedding Cake Workshop 10 a.m.-3:30 p.m. Learn wedding cake baking tips, how to trim and ice large tiers, proper support with dowel sticks and more. The Party Cake Shop, 1785 East Galbralth Road. 821-6161. $22. OCT. 9 Classes Buttercream Flowers 6:30-9 p.m. Learn to make a variety of buttercream flowers like roses, daffodils, violets. The Party Cake Shop, 1785 East Galbraith Road. 821-6161. $8. Wine Appreciation Class 7:30 p.m. Plazza-Discepoli, Wine Merchants of College Hill, 5901 Hamilton Ave., will host a wine appreciation class. 681 -VINO. $12. Culinary Hearts Kitchen 5:30-7:30 p.m. Franciscan Health Systems and the American Heart Association sponsor a heart-healthy cooking course Soup Techniques 1 0:30 a.m.-1 :30 p.m. Carol Tabone. Back by popular demand, a hands-on class featuring the techniques of soup making. Learn to make onion soup, cream of broccoli, cucumber soup, corn chowder and chilled avocado soup. Class also offered 5:30-8:30 p.m. Thursday. Lazarus Creative Kitchen, downtown. Registration: 369-7911. $35. Compiled by Judy Ashton msm supermarkets And (.jKUn'IAMUUIrri Slotti Lender's GtZen SeaPak. Giant rlrN7tfUl Send listings of wine tastings, classes, cooking demonstrations, and ethnic and other food events to Food Calendar, Food Section, The Cincinnati Enquirer, 617 Vine St., Cincinnati 45202. Drumstick Company

Get full access with a Free Trial

Start Free Trial

What members have found on this page