Carrol Daily Times Herald from Carroll, Iowa on March 22, 1976 · Page 5
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Carrol Daily Times Herald from Carroll, Iowa · Page 5

Carroll, Iowa
Issue Date:
Monday, March 22, 1976
Page 5
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Gourmet Cooking Fun for Students Tlm»« Herald, Carroll, la. Nbnday, March 22,1976 ByMaryLeeHagert WESTSIDE — Budding chefs had their first taste at gourmet cooking here last week at Ar-We-Va High School. The school home economics room was a flurry of activity Tuesday through Friday. Senior students participated in the Gourmet Cooking "mini class" offered by Home Economics teacher Nancy Gesy and Robert Mentzer, social studies instructor. The school diverted from its normal routine and sponsored the "mini classes." Students were able to choose from a host of "short" courses offered throughout the four days. "This class is a popular one and it is usually filled," Miss Gesy commented. The students were instructed to read carefully the recipes they were using. Four or five students worked on four different recipes prepared each day. The young chefs prepared a variety of not too common food dishes ranging from Clam Chowder and Curry Schrimp to Chocolate Souffle and Flaming Strawberry Crepes. For many of the students this was their first experience at cooking in the Home Economics kitchens. There was a lot of commotion as the 17 students searched for the necessary utensils and ingredients. Pleas for Miss Gesy's help were sounded throughout the bright, modern Home Economics room. "Where's the milk?" or "Do we need to grease this pan?" were asked by the students. ' The curly-headed brunette teacher scurried about the room trying to assist the students. "Miss Gesy! Miss Gesy!" was a common call for help. When asked if she was going to survive the day, the young home economics teacher laughed, "I don't know, I think this is funny!" "You should have been here for the boys' class. Some of them had not cooked before and they were trying to make cookies," she said. That situation was even more humorous, she added. While she sat back briefly to relax, an electric mixer began to clang loudly. She jumped up and dashe^d over to the kitchenette. As she had suspected, the students installed the beaters in the' mixer backwards. Despite the confusion, the four groups of students soon had their food products baking. Midway through the two hour class the air filled with a fragrant aroma of food cooking. The dining tables were set with placemats and long-stemmed goblets. The students were to taste all the different foods prepared, Miss ' Gesy explained. Many students complimented others on their culinery talents as they ate the many dishes. Although the Flaming Strawberry Crepes did not flame and the Baked Alaska was a bit lopsided, the food dishes quickly disappeared. By the end of one afternoon the kitchens were clean and only a few trimmings of yellow cake remained. "It's a shame the crepes didn't flame, but they were still good," Sheryl Lenz said. Most of the students were in agreement with her. "This souffle is really good, I like it best, "one boy said. The "mini classes" are designed to give students a break from their regular schedules, Miss Gesy said. This is a time of year when a little variety away from the regular routine seems to be needed. The "mini classes" are offered once a year. She also conducted a bachelor living "mini class" during the mornings. The cooking courses are designed to acquaint the students with foods they would not normally prepare, Miss Gesy said. "I like the mini courses. It's kind of a fun break," senior Brad Linde said. While her group's Chocolate Souffle was baking, Karla Hawley worked SHUT ANNUAL BENHUL ELECTRIC DISHWASHER 3 Cycle Front Load Formica Top REGULAR'289 NQW ONLY 30 INCH RANGE With Timer Glass Door and Infinite Heat Control of Units M _ REGULAR *319 NOW ONLY *279 MICROWAVE OVEN Large Capacity Defrost Cycle Built-in Cooking Guide also Complete Cook Book REGULAR $ 429 . NOW ONLY , COMPACTOR Reduces Trash to .One Fifth of Normal Volume REGULAR '239 $1QQ NOW ONLY I OO MATCHED WASHER and DRYER 2 Speed 2 Cycle 3 Level Washer Regular and Permanent Press Dryer Cycles t ___ v PAIR REGULAR *528 NOW ONLY REFRIGERATOR Single Door Dial Defrost 12 Cubic Feet REGULAR $ 309 v NOW ONLY REFRIGERATOR FREEZER 18 Foot, Frost Free Adjustable . "" Shelves Wheels Meat Drawer REGULAR *499 * - - A NOW ONLY *449 1 9 INCH COLOR TV With AFC Black Matrix Picture Tube and 100 Per Cent Solid State $428 REGULAR 17 INCH COLOR TV Same Features A* Above REGULAR $ 439 NOW ONLY HEIRES ELECTRIC CO. Carroll, Iowa 46 Years of Service to Carroll IIMttlllllltilMMIIIIMIMfllll ItlflttMttltlll on a macrame hanging she was making for anpther i "mini course" she was taking. After making several different recipes on Wednesday and Thursday, the class had a banquet on Friday featuring the students' favorite.dishes. Here are two of the class favorites. Clam Chowder 2 Tbsp. butter or margarine V4 cup coarsely chopped onion 1 cup thinly sliced carrots 1 cup water 1% tsp. salt '/s tsp. white pepper 3 cup's milk or 2 cups milk and 1 cup half and half 1 cup diced cooked peeled potatoes, optional 2 cups clams and liquid 1 Tbsp. chopped parsley 2 slices bacon Melt butter in blazer pan of chafing dish over direct high flame. Add onion and carrot and saute until onion is tender. Add .water, salt and pepper. Cover; cook until vegetables are tender, 10 to 15 minutes. Add milk to vegetables; cook, stirring constantly, until slightly thickened.; Add potatoes, if used, and clams. Heat to serving temperature. Saute diced bacon slices in butter in blazer pan of chafing dish over direct high flame. Garnish the dish with bacon bits. Sprinkle with parsley. Yield: 6 to 8 servings. Meat Balls Stroganoff 3 slices stale white bread, cubed, crusts removed l k cup milk 1 pound lean ground beef 6 Tbsp. butter or margarine, divided V4 cup finely chopped onions Vfe cup sliced mushrooms (sliced canned mushrooms may be substituted) 2 Tbsp. flour 1 cup beef stock Vt cup sour cream Fresh dill to taste Buttered noodles, straw or mashed potatoes Soak bread cubes in milk in large bowl for 5 minutes. Add meat and blehd thoroughly. Form mixture into approximately 24 small meatballs, about the size of cherry tomatoes. Set aside. In a large skillet, melt 2 tablespoons of the margarine or butter. Add the onions and Baked Alaska — -Staff Pholo Darlis Maasen and Bruce Mason sift the dry ingredients for a cake used in the Baked Alaska they prepared during the Gourmet Cooking class at Ar-We-Va High School, Westside, last week. Darlis is the daughter of the Donald Maasens. Bruce is the son of the Robert Masons, all of Westside. mushrooms and saute until soft. Add meat balls and 2 additional tablespoons of butter or margarine. Brown the meat balls slowly, shaking the pan occasionally to brown them evenly. Remove them to a heated platter when cooked through. Add the remaining butter or margarine to the skillet. Blend in flour and tiir quickly to avoid lumps. Add beef stock and bring to boil, stirring ' constantly. Add sour cream slowly. Blend well. Add dill to taste. Return meat balls to pan and simmer, covered, for 10 minutes. Serve over buttered noodles or potatoes. Boys Will Be Boys in Choosing Classes BRIDGEPORT, Conn. (AP) — Despite the new age of unisex, girls are not swarming into mechanical shop classes, if schools in Bridgeport, long known as the Industrial Capital of Connecticut, are an indicator. At privately-operated Bullard Havens Technical Buy a DELUXE Central Air Conditioner now for add-on or replacement and get a cash refund direct from General Electric. You get cool air at a cool price! Deluxe Central Air Conditioners TA-H1 Models FROM $50 TO $100 CASH REFUNDS on DELUXE Central Air Conditioners, depending on model and capacity. Make your best buy now and get quality cooling at a moderate cost. March 1 through April 30, 1976 is refund time for GE DELUXE Central Air Conditioners at all participating GE dealers. All units have two-speed fanski control outside noise, and they are available in capacities of 24,000 to 60,000 BTUH. Equipment must be installed by May 31st, 1976. Your Refund Will Be: UNIT CAPACITY 2-2/ 2 TONS REFUND AMOUNT $ 50 3-3% TONS $ 75 4-5 TONS $100 CALL TODAY FOR A FREE ESTIMATE AND HOME SURVEY. Where Experience and Quality Are Combined To Give You The Very Best MIDDENDORF SHEET METAL, INC. 21OE. 5th Street Phone 792-4779 School, 80 of the 144 girls enrolled are ,in the beauty culture and fashion design classes. Only one is in mechanical drafting and two in printing. There are no girls enrolled in the plumbing, masonry,, machine, electrical or automotive shops, according to George A. Sender, director of guidance and admissions at the school. At the city's public high schools, the situation is not much different. Six girls are enrolled in shop classes at Central High School and seven are taking shop at Harding High. While there is a small number of girls enrolled in the shop courses, the number of high school boys enrolled in what were once considered women's courses is even smaller. By Dave Scriroeder Are brown eggs richer than white eggs? Many people believe that brown eggs are richer and more nutritious than white ones. There is, however, no evidence to support this. Analysis shows that eggs are virtually the same in chemical composition regardless of the color of the shell, and that there is no appreciable difference in the food or nutriment content of light colored and dark colored eggs. The edibie part of a hen's egg consists roughly of 76% water, 13.4% protein, 10.5% fat and 1% minerals. The shell is composed chiefly of calcium carbonate with some water, minerals and organic matter. SCHROEDER'S Carpet & Decorating. Across the Street from Safeway Parking Lot Downtown Carroll Pork is Noted for Versatility By torn Hoge (AP Writer) Pork is considered by many to be the world's most versatile meat. And it is true that you could feature this delicious meat at every meal for days without repeating a single dish. In pork, you have the makings of rosy-hued hams, crisp bacon, succulent fresh pork roasts, tender chops and a wide range of other dishes. Pork adds substance and flavor to scores of sausage types from bland to spicy. Fresh pork is the basic ingredient of country sausage meat and .links, as well as fresh thuringer-style sausage. In many varieties of bologna and frankfurters, pork is combined with beef for endless taste combinations. The same holds true for ^salami, metwurst, knockwurst, cervelat, Polish sausage, bratwurst and countless other blends of meat and spices. Pork is the most widely used meat in China, where the pig was first cultivated for the dinner table around 2000 B.C. And in ancient Rome the suckling pig became so popular that pigs grew scarce and laws had to be passed forbidding the slaughter of virgin swine. Before the discovery of modern refrigeration methods, pork was a favorite in agricultural societies because it was the only meat that tasted when cured as good as or better than fresh. In early America, pork consumption used to rival that of beef, especially in farm country. Today beef outsells pork, but Americans still consume nearly 70 pounds of pork per capita a year. Which is close to the 84 pounds averaged by the Austrians, pork eating champions of the Western world. No matter how fresh pork is prepared, it is vital to remember one thing. It must be cooked until well done and slow cooking is recommended. Like lamb and veal, pork should be young meat, so it is naturally tender. The Germans, who consume almost as much pork as their Austrian neighbors, have many tempting recipes, including this one for chops simmered in white wine, apples and sauerkraut. 8 pork chops, %-inch thick (center cut) 3 tablespoons vegetable oil 1 teaspoon salt l /2 teaspoon pepper 4 cups sauerkraut 1 teaspoon caraway seed 3 tablespoons honey '4 cup chopped onion 1 cup chopped apples 4 ounces Rhine wine Brown pork chops in vegetable oil and season with salt and pepper. Mix kraut with all other ingredients and place in pan with cover. Lay chops on top, cover and cook over low heat at least 1 hour. Baste with juices to keep chops moist. Serves 4. Counter Talk By Jewel Tooley Are you tired of washing numerous pots and pans after supper? Casseroles or one-pot meals might relieve you of this burden and give your budget a break, too, in these days of high food costs. The one-pot meal that comes straight to the table in a handsome serving dish is popular. Casserole cooking flavors and tenderizes inexpensive cuts of meat; and the vegetables, noodles or dumplings that are added help make the meat go farther. Noodles? Many people think they are filling but lacking in nutritional value. However, macaroni, spaghetti and egg noodles contain substantial amounts of vitamins, plus iron and needed carbohydrates. And if you don't add oodles of butter to your noodles and a lot of salt, pasta also is a low-fat and low-sodium food. When macaroni, eggs, eggplant and cheese are combined with seasonings, this becomes a complete protein meal: One-Pot Macaroni Supper 1 quart water '/4 tsp. pepper 1V4 tsp. oregano leaves, crushed 2 tsp. Worcestershire 2 cups elbow macaroni (8 oz.) uncooked 1 medium (about IVi pounds) eggplant, peeled and diced 1 Vz cups chopped onions 1 jar (4 oz.) pimiento, drained and diced 2 hard-cooked eggs, peeled and diced Auburn Persons Travel To Infant Shower Times Herald News Service AUBURN — Mrs. Ray Karstens accompanied by Darla Karstens, Fort Dodge, and Mrs. Gene Karstens of Wall Lake attended a baby shower at Grand Junction for the former's grandson, Eric David, son of Mr. and Mrs. Lyle Karstens, Jefferson. Mrs. Glenda Bradshavv and son,-Omaha, Neb., and Mrs. Annabel Sto'nehoeker and family, Redfield, were Sunday guests of the women's parents, Mr. and .Mrs. L.A. Williamson. Va pound sharp Cheddar Cheese, grated (about 2cups) Salt Chopped parsley, optional '/4 cup buttered bread crumbs, optional Bring water to boil in 4-quart pot. Stir in pepper, oregano leaves, Worchestershire, uncooked macaroni, eggplant and onions. Cover and simmer for about 10 minutes or until macaroni is almost tender; stir occasionally. Stir in pimiento, eggs and cheese. Cook over low heat, stirring constantly, just until cheese is melted. Season to taste with salt. Turn into serving dish and garnish with parsley and crumbs, if desired; serve immediately. Makes 6 to 8 servings. * * » Speaking of butter, adding just a little to water in which you boil noodles and spaghetti helps prevent the pasta from sticking together. About a teaspoon of butter to 2 quarts of water is usually enough. * * * Casseroles are great labor savers because they can bake unattended and be kept warm in the oven until serving lime. Again, only one dish to wash afterward. The scallop recipe below is suggested as a main dish for lunch, especially during Lent. Best results can be obtained by using creamed cottage cheese. Noodle Cottage Cheese Scallop 4 cups wide noodles '/4 cup butter '/4 cup chopped onion '/4 cup chopped green pepper 3 T. flour ,2 tsp. salt '£ tsp. celery salt 2 cups milk 1 pound cottage cheese Paprika Cook noodles until tender in boiling salted water. Drain well. Cook onion and green pepper in butter 5 minutes. Stir in flour, salt, celery seed. Slowly add milk; cook until thickened. Fold in cottage cheese. Combine noodles and sauce; pour into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 350 degrees about 45 minutes. Serves 8." "HOW TO TAKE A BATH" First, get naked. . Next, engage the plumbing. Finally, the moment of truth, Experience one of life's great pleasures_A VILLAGE BATH "If you've got troubles or an ache and pain just sit in our bubbles and they'll go down the drain. THE BATH SHOPPE IN THE ALLEY If you were an intruder, which light would you prefer? Tonight, while you are away from your farm, your place of •business, or your plant, what will help keep intruders from dropping in? Area lighting, of course-and you probably already ' have it. But look again at the two pictures above. Does your present security lighting keep intruders away' Or is it just enough to help them see what they're doing? Maybe it's time to upgrade your lighting for safety and security. Vou miy already be using the IPS 175-watt Sentry Light. However, If you need additional light for moic safety and security, consider upgrading your lighting to either the 400-watt or 1,000-wau Sentry Light. For a cost less than you might Electricity here today, here tomorrow. think, either of these unitscan be adapted to your present pole and IPS will take care o1 the modification, provide the maintenance and electricity, and bulb replacement. New directional floodlighting too! One of the newer concepts in lighting, that provide! controlled area illumination, is the Directional Sentry Light. It can be aimed to illuminate specific areas, putting the light exactly where you want it for safety and sucurlty. Available in either 400-watt or 1,000-watt units. For more information... If you need assistance in upgrading your present lighting, for safety and security, contact your IPS office for information. 'enyice peopte

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