The Salina Journal from Salina, Kansas on November 24, 1981 · Page 22
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The Salina Journal from Salina, Kansas · Page 22

Salina, Kansas
Issue Date:
Tuesday, November 24, 1981
Page 22
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Page 8 The Salina Journal's Budget Safrer To*»day, November 24,1981 Onions — devilishly good By MARJORIE RICE Copley News Service Real estate agents often advise their clients to bake a loaf of bread during an open house to give the place a homey, inviting feel. Not me. I'd saute a big batch of chopped onions in butter. Nothing seems to draw curious — and hungry — friends into the kitchen faster than that mellow aroma (and nothing drives them out faster than an invitation to chop them!). It's hard to contemplate cooking without some member of this fragrant family. Garlic. Shallots. Onions. Scallions. Leeks. Onions. Where would cuisine be without them? Here's a rundown on the onion family: Shallots: Look for firm, dry shallots with no soft or wet spots, and no green shoots. Store them in a cool, dry, dark spot where air can circulate around them. Scallions: Also called green onions and spring onions, scallions are delicately flavored. Choose scallions with firm white portions, no bruises or slippery spots and bright green, unwilled tops. Refrigerate scallions in a vegetable crisper. Leeks: Buy firm, white unblemished leeks with fresh, crunchy green leaves. Slender, young leeks have the mildest flavor. Check the stems for woodiness. Old leeks can be woody, or even hollow. Leeks are blanched by having soil piled up around the stem, so be careful to wash them thoroughly before using. Cut off most of the green tops (reserve them for soup or stock) and slice the white part to within about one-half inch of the bottom. Chives: Look for fresh, green chives with no wilting. Optical Dispensers Prescriptions Filled Frames Fitted Sun Wear 827-8123 aHnFri.l*5J UBLta Si 1*1!* Ub Ins Bernie Ritigers -Manager I Cooking Corner Refrigerate chives in a vegetable crisper. Oaioas: Whether they are red, yellow, brown or white, onions have certain characteristics of quality. The skins should be dry and papery. There should be no wet or soft spots and no green sprouts. Onioas should be stored in bins or net bags where air can circulate, in a cool, dark and dry area. Garlic: A whole head of garlic (also called a "bulb") is made up of many small cloves. Use the same guidelines for purchasing garlic as for onions. If after peeling garlic you find some cloves have green shoots, discard them; they will be bitter. Store garlic as you would dry onions. Onions can be frozen, although it's not really necessary since they are sold year-round. To freeze, chop them coarsely, freeze the chopped onions on a tray then store the frozen onions in freezer-weight plastic bags. To use, simply measure out what you need, keeping the rest frozen. To easily peel garlic, place a clove on a cutting board. Using a large knife such as a chefs knife or cleaver, mash the clove slightly. (There's no need to whack it, which can result in chunks of garlic flying through the kitchen. Place the flat of the blade on the clove and press it down with the heel of your hand until the clove crunches a bit.) After it is crushed, the clove will peel easily. To remove onion or garlic odors from your hands, rub them with lemon juice. Now to cooking. ONION SUPPER PIE 4 cups chopped sweet Spanish onions (about 2 large) 2 tbsps. butter 2 tbsps. olive oil Salt, pepper to taste 2 cups shredded Swiss cheese RENT TO BUY FEREOS, WASHERS & DRYERS, REFRIGERATORS, AIR CONDITIONERS, RANGES, DISHWASHERS. TELEVISIONS •"w- •4 ' ' |U|f| fes* TV & APPLIANCE '(BUYERS 4 BUILDERS INC.! ilina 825-5767r Baked 9-inch pastry • shell 1 tbsp. chopped anchovies 2 tbsps. sliced ripe olives 2 tbsps. grated Parmesan cheese Chopped parsley Saute the onions in the butter and oil until just tender and translucent. Season to taste with salt and pepper. Sprinkle half the cheese in the pastry shell. Top it with half the onions. Repeat the layers. Sprinkle the anchovies, olives and Parmesan over the top and bake it for 20 minutes at 350 degrees. Sprinkle the pie with parsley and serve it hot Makes six to eight servings. FETTUCCINE GLORIOSA Tke Clams 18 to 24 fresh clams or mussels, scrubbed % cup butter 3 or 4 cloves fresh garlic, peeled and diced 1 medium onion (or 5 or 6 shallots), diced 8 sprigs parsley, chopped fine 1 cup dry white wine Actor Walter Brennan got his start in movies in 1923 when he did a voice-over for a donkey. 3 Scf *BeBeauffiuH Why settle for an every-day beauty look when our skilled stylists can create a smart new fashion image that's yours and yours alone. •Hair Coloring our specialty. •Precision shaping. •Perms and conditioning. •Blow Drying. TAHITIAN BEAUTY SALON 827-8263 2140-A Planet Ave. Kipling replied bat didn't sign British author Rudyard Kipling hated autograph seekers and rarely answered their letters. One man complained, "I have written to you five times for your autograph without success. I hear you get $5 for every word you write. Enclosed is $5. Send me one word." Kipling kept the money and wrote "thanks" on the bottom of the letter. MO million for Tarkey Turkey will be assisted in a project designed to increase fruit and vegetable production and marketing, primarily for export, by a newly granted $40 million World Bank loan. RENT TO BUY APPLIANCES TELEVISIONS MARCO Appliance & TV 740 N. Mb S2S-OS4* Add Some Color to your Life Creative Printing our specialty CONSOLIDATED Lela's Crafts & Gifts Macrame • Silk Flowers • Tri-Chem Special Clubs Aaj pmiimf r* --- '— r - SM I Most Claaaea Offered Free Ribbra • Pali B*w« • FOM (8 eaten) • W««d Bw- uBg • FWCB • Wrath* • GbM SUi» Kraft Manor 827-4123 STANLEY Reg. 3.55 Available From These Dealer*; SAVE 50% to 70% ON AIL CARPET REMNANTS & ROLL ENDS A New Store In Town THE REM SHOP Broadway & Hageman Open Sunday 1 to 5 Large Assortment Plushes, Saxonys, Sculptured Shags, Commercial Kitchen Prints Also Vinyl Remnants -IN STOCK— Original PERSIAN Designs AREA RUGS Imported From Spain-First Quality 100% Wool At Greatly Reduced Prices Full Lines Of Carpet, Vinyl £ Ceramic DaTaUl CLI/ID L & C Floorcovering HaLlfl 911 V« Lee Rutz, Owner OpenAAon.-Fri.9to6, Sat. 9 to 4. Sun.l to 5 CALL 825-7890

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