The Algona Upper Des Moines from Algona, Iowa on November 7, 1967 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

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Algona, Iowa
Issue Date:
Tuesday, November 7, 1967
Page:
Page 17
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© 1967 RURAL GRAVURE WINE COOKERY by Pamela Howard CASSEROLE CORN BREAD '/i cup milk '/s cup Sauterne or other white dinner wine '/s cup margarine, melted Vt cup grated Parmesan cheese l'/2 teaspoons celery seed l'/4 cups sifted all-purpose flour 2 tablespoons sugar 4'/2 teaspoons baking powder 1 teaspoon salt % cup uncooked yellow corn meal 1 large egg, beaten Resift flour with sugar, baking powder and salt into a mixing bowl. Stir in corn meal. Add all remaining ingredients, mixing until well blended. Turn into a well greased l'/2-quart casserole or 8-inch square baking pan. Bake in a moderately hot oven (425 degrees F.) 25 to 30 minutes or until bread tests done and is richly browned and crusty. Serve as bread to accompany breakfast or supper dishes or as a base for creamed eggs, ham, chicken, vegetables or other creamed mixtures. Serves 8. A long time ago, some unknown benefactor of the human race performed a daring experiment in cooking which has made mealtime a happier occasion for many of us. He discovered cooking with wine. The character of wine changes as it is subjected to heat. First, thef alcohol, which has a low boiling point, passes off as a vapor. Then, the other elements of the wine undergo varying changes depending on whether the wine is merely heated, brought to a boil, or sizzled at a high temperature. There has been renewed interest in this matter of cooking with wine during the last few years. The enjoyment of good eating is a favorite mid-American sport and wine offers one of the simplest and most effective means of making good food taste differently better. Wine used in cooking is a flavoring. It also is a blender of flavors. It accents the savoriness of the food and lends both aroma and smoothness. STUFFED PORK CHOPS, CALIFORNIA 5 loin or rib pork chops '/3 cup catsup (1 inch thick) 3 A cup'Sauterne, Chablis Salt and pepper or other white dinner Apple stuffing wine 5 thin lemon slices '/t cup orange juice 5 onion slices 1 tablespoon wine Vs cup brown sugar vinegar (packed) Trim excess fat from chops. Cut a slit in each one almost to the bone to make a pocket. Sprinkle meat with salt and pepper; spoon Apple Stuffing into pocket of each chop. Hold opening together with toothpicks or tiny skewers, if necessary. Heat several pieces of fat trimmings in a heavy skillet. Brown chops slowly to a rich color on both sides. Arrange in lightly greased casserole or baking pan. Top each chop with a lemon and onion slice; sprinkle with brown sugar, i spoon on catsup. Drain any fat from pan leaving thef rich drippings. Add wine, orange juice and wine vine-j gar to pan; heat, stirring to gather up all drippings. Pour over meat. Cover and bake in a moderate oven (350 degrees) until meat is fork tender, about 1 hour. Add a little extra wine, if necessary, toward-last of baking. Discard lemon and onion slices, remove picks, if used; spoon all fat from any remaining pan gravy before serving. Serves 5. Apple Stuffing l'/2 cups soft stale bread 'A cup finely chopped SHERRY-PUMPKIN CHIFFON PIE 3 egg yolks / envelope plain gelatin '/2 cup sugar >/ 2 cu p sweet Sherry 1 cup canned pumpkin 2 tablespoons margarine '/2 cup light cream 1 teaspoon vanilla 1 teaspoon cinnamon 3 egg whites '/2 teaspoon nutmeg 1 baked, cooled pastry VB teaspoon ginger shell* '/2 teaspoon salt Beat egg yolks, beat in sugar. Combine with pumpkin, cream, spices and salt. Cook over very low heat, stirring constantly, until mixture thickens (or, cook over boiling water in double boiler). Soften gelatin in Sherry; dissolve in hot pumpkin mixture. Blend in margarine and vanilla. Chill until mixture thickens. Beat egg whites stiff but not dry; fold into filling. Mound m baked pastry shell; chill firm. Garnish or serve with whipped cream, if desired. Serves 6 to 8. *Bake pastry shell in a lOxl-inch tart pan or a 9-inch pie pan. or oil '/2 teaspoon garlic salt 'A cup chicken broth 2 teaspoons cornstarch 1 tablespoon dry Vermouth 1 tablespoon toasted sesame seeds SESAME CHICKEN 6 large chicken breasts 1 tablespoon shortening '/2 cup dry Vermouth 1 tablespoon soy sauce '/2 teaspoon powdered ginger '/2 pound fresh mushrooms 6 green onions 1 large firm, ripe tomato 1 tablespoon margarine Have butcher bone chicken (or remove bones with thin bladed sharp knife) ; remove skin. Combine the Ms cup Vermouth, soy sauce and ginger. Pour over chicken and let stand 1 hour. Meanwhile, trim stems and cut mushrooms in half. Trim and cut onions in 1-inch diagonal strips; cut tomato into small wedges. Drain chicken well, reserving marinade. Heat margarine and shortening in a skillet. Add chicken and brown lightly on both sides. Sprinkle with garlic salt. Add mushrooms, onions, reserved marinade and chicken broth. Cover and simmer until tender, about 15 minutes. Blend cornstarch with the 1 tablespoon Vermouth. Stir into pan liquid. Add tomato and cook a few minutes longer until sauce is thickened and clear. Sprinkle with sesame seeds. Serves 6. crumbs 2 tablespoons finely chopped parsley 2 tablespoons finely chopped onion Toss all ingredients together until well mixed. raw apple 2 or 3 tablespoons Sauterne or other white dinner wine

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