Logansport Pharos-Tribune from Logansport, Indiana • Page 7

Wednesday, January 24,1978 Food mi mm The Pharos-Tribune, Logansport, Empanadas Fit Many Tastes By AILEEN CLAIRE NBA Pood Editor America's eating heritage was influenced by the early German-Scotch-English settlers and by those who followed in waves from various other parts of the globe. One would think all the interesting dishes from ancestral homelands would by now be familiar. However, we continue to discover new foods from other countries that Americans of all ages and ethnic backgrounds can enjoy. Spanish dishes, for example, offer ample opportunity for experimentation. By the way, these dishes differ considerably from their Latin American cousins.

The cookery of Spain usually is not peppery a characteristic often associated with the cuisine of Mexico and other Latin American countries. Spanish food is delicately seasoned and imaginative. A special treat froni the Galician area on the Atlantic coast is a king-size main- dish tuna pie called Empanada con Atun Galiego. The dish features a light brioche- like pastry encasing a filling of tuna, onions, sweet peppers and olives. Surprise the family with Fresh Fruits Add To Flavor Of Desserts SKEWERED ham and cheese sandwich makes a welt- seasoned quicky meal.

Sandwich Loaf A Quick Meal REGIONAL SPANISH empanada or tuna pie fits many tastes. eral small ones as appetizers. You'll enjoy it. GALICIAN TUNA EMPANADA Pastry cup milk cup butter or margarine cup sugar teaspoons sail cup warm water (110 to 12C degrees package active dry yeast eggs, slightly beaten cups sifted all-purpose flour egg, slightly beaten By AILEEN CLAIRE NK A Food Editor What would our diets be like had it not been for the gambling habits of an Eng- remaining flour. Roll 5 pieces into circles Heat oil in skillet.

Add lj lord? Knead 3 minutes or until large enough to line 6-inch celery, onion, garlic and dough is smooth. Form individual casserole dishes green pepper. Cook until History records that the dough into ball. Place in a or individual pie pans. tender.

Remove from heat, fourth Earl of Sandwich in- large greased bowl. Turn Fill pastry-lined dishes Stir in tuna, salt, pepper, spired one of our favorite dough so greased side is up. with of tuna filling, cumin and cayenne, break- foods by being too busy Cover and let rise in a Roll out remaining pieces of ing up large chunks of tuna gambling to stop for a warm place until double, dough to cover tops of cas- with a fork. Stir in tomato Instead, he would bid a waiter to bring him about hours. Punch down seroles.

Trim and seal edg- sauce, dough. Turn out onto lightly es. floured surface. For large Slash through top pastry empanada, shape of and brush with beaten egg. dough into a large rectangle.

Bake in 350-degree oven for 3 Fit into ungreased 15Vfe-by- 20 to 30 minutes or until 1 baking pan. golden. 2 Place tuna-vegetable fill- Makes 1 large empanada ing or tuna-almond-olive fill- or 5 small empanaditas. ing down center of dough, 1 spreading so that filling remains 2 inches from edge of TUNA-VEGETABLE 2 dough. FILLING Shape remaining pastry into rectangle large enough 3 filling.

TUMA-ALMOND-OLIVE FILLING to cover filling. Place on In a saucepan, heat milk filling. Bring edges of bot- 1 with butter, sugar and salt torn layer of dough up and 2 until butter melts. Cool to over. Pinch top and bottom lukewarm.

edges of pastry together to Meanwhile, in a large seal. 2 bowl, dissolve yeast in warm Make several slashes into water. Add cooled milk mix- top layer of pastry Brush ture along with 2 eggs. Beat fth beaten egg. Bake in 350- V4 in to 4 cups flour to make degree oven for 25 to 35 VI a soft dough.

minutes or until golden. Turn dough out onto For small empanaditas, lightly floured surface and divide dough into 10 pieces. V4 tablespoons salad oil cup diced celery medium onion, chopped cloves garlic, minced small green pepper, chopped cans (GVi ot 7 ounces each) tuna In vegetable oil teaspoon salt teaspoon pepper teaspoon ground cumin Oash cayenne pepper cup tomato sauce tablespoons salad oil medium onion, chopped tablespoons chopped parsley cup slivered almonds cup chopped pimiento- sfuffad olives cans (6V: or 7 ounces each) tuna (n vegetable oil can (3 ounces) mushrooms, undralned teaspoon salt a piece of ham between two slices of bread, which he ate without stopping play. Thus was the sandwich born. Next time friends drop in unexpectedly, turn to potluck and whip up a special sandwich in the Earl's honor.

For a different creation, combine slices of bread, ham and Cheddar cheese, season butter and Worcestershire sauce, skewer Vi teaspoon salt ant bake unt tne cheese is melted. Serve hot with a Heat oil in medium skillet. ree salad, celery and pic- Add onion, parsley and kles for a "3U ick meal almcnds. Cock until onion is tender. Add olives.

Remove from heat. Stir in tuna, mushrooms with liquid, and salt, breaking up large chunks of tuna with a fork, (NEWSPAPER ENTERPRISE ASSN.) LORD SANDWICH LOAF 16 slices (1 pound) firm- textured white bread 16 thin slices (about Vt pound) cooked ham 8 large slices (about pound) Cheddar cheese, cut in half Vj cup butter or margarine 2 tablespoons Worcestershire sauce Preheat oven to 350 degrees. Sandwich 2 slices of ham and 2 slices of cheese between 2 slices of bread. Stack sandwiches together and secure with 2 skewers. Place lengthwise on a buttered jelly-roll pan.

Melt butter. Add Worcestershire sauce. Spoon over loaf, brushing pieces of bread with butter mixture. Bake until hot and cheese is melted, about 20 minutes. Serve with a green salad.

Makes 8 portions. Little Recipes Frui Diet Open To Question Rely on canned fruits for In a salad rut? Spark winter easy to prepare desserts. Give salad menus with a shredded a touch of mystery to canned carrot salad. Toss with finely cling peaches by stirring in a chopped purple onion, toasted littie peach jam and sherry sesame seeds and drained wine. Chill before serving.

canned fruit cocktail. By LUCILLE CRAFT TAKOMA PARK, Md. (UP1) Nellie Shriver believes the path to heaven is strewn with weeds. Besides trying to protect plants and animals from consumption or sacrifice In sport or science Ms. Shriver wants to convince the public that a fruitarian diet is superior to any other.

"It produces the most food per acre of any she said in an interview. "Humans are fruitarian anthropologically and not herbivorous elephants or flesh-eating tigers. And the diet respects the rights of plants and Ms. Shrtver, whose home is littered with copies of congressional bills, correspondence and mailings, is the force behind the Fruitarian Network, a group as unfamiliar to many vegetarians as it is to meat eaters, The organization, also known as American Vegetarians, claims about 6,000 members nationwide. It espouses "plant liberation." "1 think we all have a double standard when It comes to plants," said Ms, Shriver.

"We nurture some, and others we take in the kitchen and hack to death. Plants have consciousness or feelings along with animals, and they suffer when killed." Fruitarians eat only food that drops off plants. They call it "flowers" and interpret the word to include such things as melons, apples and dates, nuts, grains, squash and beans. A meal at the Shriver home might consist of chili made from kidney beans, tomatoes and peppers; succotash; a wheat and rye berry bread with sesame seed butter; and a banana-prune whip for dessert, The beginnings of the small movement are unclear. But fruitarianism gained some attention in 1968, when comedian-antiwar activist Dick Gregory began such a diet.

Alvenia Fulton, a Chicago health food store owner with a doctorate in nutrition, prescribed Gregory's diet. She said 25 to 50 Chicagoans are fruitarians, mosi of whom adopted the regime because of dietary problems. Can a fruitarian diet keep human beingshealthy? Many doctors say total vegetarians suffer from a deficiency of vitamin B-12, which is found almost exclusively in animal protein. But Ms. Shriver says animal flesh retards brain behavior, and she points to Leonardo Da Vinci as a luminary who lived mostly on fruit.

"It (fruitarianism) sounds highly restrictive," said Eleanor Williams, associate professor of food and nutrition at the University of Maryland, "1 wouldn't recommend it." She also said there is no experimental work backing up Ms. Shriver's claims about the detrimental effects of milk on bone growth or meat on brain development. "A vegan (total vegetarian) diet can be quite nutritious, but you have to know a little more, "she said. Washington nutritionist Patricia Hausman also calls Ms. Shriver's claims undocumented.

Ms. Shriver says meat creates the body's need for B- 12. In a pamphlet, she writes; "In drinking cow's milk we ingest hormones designed for rapid skeletal growth. Milk drinkers have Grand Prix bodies and VW engines, consequently our body parts wear out more Ms. Hausman counters: "If our skeletal growth was abnormal (because of drinking cow's milk) then one would expect the tallest people wouldn't live as long as short ones." Women's Dresses to Off BAILEY'S WINTER SALE ENDS SATURDAY AT 5 PM Women's Coats to Off BAILEY'S WINTER SALE ENDS SATUROarflT 5PM ONE DArSKCIAl THURS.

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Broadway By AILEEN CLAIRE NEA Food Editor Fresh fruits make a big difference in the flavor of standard desserts. For example, use fresh strawberries in winter to make an easy frozen dessert SIRAVKBERRY SPRING THAW Vj cup butter or margarine, melted cup firmly packed brown sugar cup flour cup chopped nuts egg whiles cup sugar pint California strawberries, sliced tablespoon lemon juice teaspoon vanilla cup whipping cream, whipped Spread all but 'v-cup crumbs in bottom of spring-form pan. Top with egg white mixture, then remaining crumbs. Freeze. To seive, remove ring pan.

Transfer to serving platter. Cut in wedges. Makes 12 servings. Little Recipe Golden canned dins peach slices make a cheery garnish for winter deserts such as pumpkin pie. plum pudding and mint sherbet.

In a jelly-roil pan, stir melted butter and brown sugar. With a fork, mix in flour and nuts. Distribute over bottom of pan. Bake at 400 degrees for 15 to 20 minutes, stirring occasionally. Set aside to cool.

In a large mixing bowl, beat whites to soft peaks, gradually adding the cup of sugar. Add berries, lemon juice and vanilla. (Note that beater crushes sliced berries sufficiently.) Beat on high speed until triple in volume and stiff peaks form. Fold in whipped cream. Warm Flannel Shirts Reduced BAILEY'S WINTER SALE CNDS SATURDAY AT 5PM Recipes Wanted Area persons who would like to submit personal recipe ideas for publication on the Pharos-Tribune Food page are invited to do so.

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