The Salina Journal from Salina, Kansas on November 26, 1981 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

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Salina, Kansas
Issue Date:
Thursday, November 26, 1981
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Page 13
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14 The Salina Journal - Thursday, November 26,1981 Banana Fritters is a classic American dessert served with sauce for dipping. Batter hides banana bits The best thing about Banana Fritters could be the Heavenly Rum Sauce you serve with it. It is spiked with rum and devilishly good. The recipe is basic. Firm banana chunks are batter-dipped and fried in hot oil. The batter browns and billows around the meltingly sweet bit of banana tucked within. If you're a first-timer for fritters, here are some tips. Begin with firm bananas, not too ripe. Firm bananas keep their texture best. Firm bananas have bright yellow peels with maybe a touch of green at the tips. A dusting of flour on the fruit helps the batter cling to it. • Banana Fritters is the sort of dessert that's best served immediately, but they will hold in a slow oven (250°F) until the last fritter comes out of the pan. They are worth waiting for. Banana Fritters 1 cup flour 1 tablespoon sugar 1 teaspoon baking powder 1 teaspoon salt 2 eggs, lightly beaten % cup milk 1 teaspoon vegetable oil V2 teaspoon vanilla extract 3 firm large bananas, peeled Vegetable oil for frying Sifted powdered sugar, optional Heavenly Rum Sauce Combine flour, sugar, baking powder and salt. Combine eggs, milk, oil and vanilla; mix well. Slowly beat flour mixture into egg mixture until blended. Slice bananas diagonally into Ms-inch pieces. Dip bananas in batter. Fry in 2- inches of hot oil (375°F) until browned on both sides. Keep warm in 250° F oven until all fritters are fried, or serve as they are cooked. Dust with powdered sugar, if desired. Serve with Heavenly Rum Sauce. Makes 4 servings. Heavenly Rum Sauce 4 egg yolks % cup sugar Vt cup dark Jamaica rum M; cup whipping cream, whipped Dash nutmeg Combine egg yolks and sugar in top of double boiler. Beat over boiling water until very thick and light in color (about 3 minutes). Stir in rum. Cook, stirring constantly, over hot (not boiling) water until thickened (about 2 to 3 minutes). Cover and regrigerate until chilled. Fold whipped cream into rum mixture until blended. Sprinkle with nutmeg. Extras enhance holiday quick bread Not only are quick breads great to have on hand for drop-in guests and the family tree-trimming party, but they also make wonderful and inexpensive gifts. Here are some suggestions on attractive and festive ways to dress up quick breads for holiday gift-giving. • Wrap a loaf of quick bread in clear plastic wrap, aluminum foil or foil wrapping paper and tie with a bright ribbon. For a special look, tuck a sprig of holly or evergreen or a candy cane under the ribbon. • Wrap quick bread in clear plastic wrap and slip into a pretty Christmas stocking. • After it cools, wrap and place the quick bread back in the loaf pan and give it, along with a pair of attractive hot mitts, to someone who enjoys cooking. • Line a bread basket with a cloth napkin and fill with a loaf of quick bread. • Arrange sliced quick bread on an attractive tray. Include a crock filled with a cream cheese spread. Wrap in clear plastic wrap and tie with a ribbon for a most appropriate hostess gift. Variations of easy quick bread recipes: • Apricot-Date Bread: Prepare as directed using date nut cake mix except — stir Va cup finely cut-up dried apricots into batter. • Banana-Date Bread: Prepare as directed using banana walnut cake mix except — sprinkle Mi cup cut-up dates over batter in pan, press lightly into batter. • Holiday Fruit Bread: Prepare as directed using applesauce raisin cake mix except — stir 1 cup cut-up candied fruit into batter. Cream Cheese Spread: Beat 1 package (8-oz.) cream cheese, softened, and 3 tablespoons powdered sugar until smooth and of spreading consistency. If desired, stir in 1 tablespoon brandy, 1 teaspoon brandy extract, 1 tablespoon grated orange peel or 1 tablespoon orange-flavored liqueur. Store in refrigerator. Meat report All fresh pork cuts are a good buy with prices leveling off. Bone-in hams are in short supply this time of year, according to Don Peyton of the Jayhawk Retail Food Dealers Association, Topeka. Beef takes a back seat with the current accent on the bargain bird — turkey — right now. T-bone, sirloin and round steak prices could be up. Chuck roasts and steaks are the better buys, Peyton reports. Prices are up slightly on frying chickens. Produce report Yellow Spanish onions are lower, says Robert Mace, Jayhawk Retail Food Dealers Association. Prices are on the high side for kiln-dried or cured yams. Movement has started in several southern states. The first crop of navel oranges is priced lower than normal. Vine-ripened tomatoes are higher; mature green ones slightly lower. Good quality is reported on heavy cranberry shipments from Massachusetts. Prices are up from last year. Mace reports an increase in lettuce volume from California and Arizona. Cabbage prices are down as supplies increase from Texas, North Carolina, Long Island and Florida. Florida yellow sweet corn prices decline while white corn remains steady. Celery from California has a lower price tag. Harvest is beginning in California. Appreciation for blessings voiced HELLO!:And a happy Thanksgiving Day to each of you! May this day find you full of good food, surrounded by good friends and family and, most of all, aware of your many blessings. I thank the Good Lord for each and every one of you who makes each and every day of the year a special blessing for me. Hugs to you all. — Heloise * -tr -tr Dear Heloiae: Here's a handy way to reuse the plastic rods which once held your term papers together. Draw a piece of yarn as a hanger through the rod and it can become a calendar hanger or means of displaying the kids' artwork. Variations are numerous. For those who like to make banners, a felt square can be held securely with one of these rods. A snip of the scissors makes the rod whatever size you want. If you need it longer — two rods are easily combined and become extendable. — Catherine Mindling * * # Dear Heloiae: With nine children scattered all over the country, I type one letter to "Dear Gang" and make enough copies to send to each family member. My way of insuring my getting return mail from them (to pass on to others), is always to refer to some event very cryptically. For example, "Sue, glad all worked out with the police." I'm really referring to a visitor in her kindergarten. heloise II hints from heloise Microwave (Continued from Page 13) best depending upon the cook's and diners' preference. Yet, consistent procedures became obvious. " Whether a cook places two, four or six slices of bacon on a microwave bacon rack or places them between paper toweling in a microwave-safe baking dish has little effect on the acceptability of the finished product. The surface of the bacon does appear somewhat drier when cooked between toweling. This was considered desirable by some testers, less desirable by others. Use of a rack doea have the advantage of allowing for the collection of bacon drippings which are a favorite cooking fat for many people. A rack, however, is more difficult to clean than the dish. When paper toweling was used some slices of bacon stuck to it. This happened only with some brands of toweling and some brands of bacon. Therefore, sticking can be controlled by product selection. Most testers considered working with the paper toweling "messy." The fat- soaked paper gets hot, especially when several layers of bacon are cooked. Layering the bacon also resulted in mfire uneven cooking as well as more sticking. In spite of these disadvantages, another cook felt that the convenience of cooking more bacon by layering and therefore having all slices done at the same time was worth this inconvenience. As with conventional cooking, care should be taken when dealing with hot fat in any form. Another safety precaution: It is not recommended to cook the bacon on the floor of the oven atop paper toweling. Bacon should be covered with something to avoid splattering the inside of the oven. Either waxed paper or paper toweling is satisfactory. Do not use plastic wrap over bacon. Cooking time was dependent upon several factors, primarily the wattage of the oven and the brand of bacon. The often used recommendation of 1 minute per slice is a rough estimate at best. Mott bacon cooked in a 700-watt oven, based on this recommendation, was overdone, some even burned. Less time should be allowed when using ovens of this wattage. Minutes (or at least seconds) per slice were reduced when four slices were cooked at the same time, and even more when six where cooked at once. The other major factor affecting cooking time was brand of bacon. This is due to differences in weight of the slices and the cure of the bacon. Some differences were observed between packages of the same brand, but these were not as pronounced as between different brands. It was noted that bacon cooked in one layer between paper toweling cooked slightly more rapidly than when on a rack. The conclusion was that for uniform results, cooks should stick to the same brand and the same procedure. Comparisons were made between bacon cooked in a microwave oven and bacon cooked on a griddle set at 350 degrees. Appearance was good in both instances when correct cooking time was used. The shrink in size and weight loss were not significantly different. The cooking time for four slices in a microwave was about % of that required on the griddle. Personal preferences are yet another variable. Some people like bacon crisp enough to crumble, while others prefer a bit of flexibility. Whatever the ideal, it can be achieved with a bit of kitchen experimentation. My mailbox is always full of questions from the kids about the siblings. — Mary Harpole •fr * -ff Dear Heloise: Children love to play games, so one way I have of getting my toddler to eat hard-boiled eggs is to play Humpty Dumpty. I give him a hard-boiled egg along with a drop or two of food coloring in a saucer. With cotton swab in hand, I let him paint a Humpty Dumpty face on the egg. I make a wall from a box and the egg is allowed to fall off the wail while the verse of the nursery rhyme is recited. — Clara W. 4r -fr -fr Dear Heloise: A helpful hint for budding and blooming artists who want a free, portable and lasting palette for oils, watercolor, tempera or acrylics: Use the foil platter from a frozen TV dinner. These tins already have a flattened area, so they can be held, even by a child. They're sectioned for color mixing and may be washed, if desired. Best yet, when covered with foil, the paints will stay fresh for days. Eureka! Another excuse for serving TV dinners - had to have a palette! — Sara Brooks fr -tr * Dear Heloise: Since I keep biscuit and pancake mixes, oatmeal, rice, etc. in airtight containers, I write the preparation instructions on index cards and keep them in front of my recipe file. The instructions are handy and products are safe from possible insect infestation. — Elizabeth Newcomb •tr -tr -fr Dear Heloise: Use cup hooks as guides under cabinets for electrical cords. — Kay Reinhardt. fr fr * Dear Heloise: I have an even quicker way of cleaning those silk flower arrangements, and there's no worry about rearranging them or trying to clean the whole bouquet at one time. Just pluck each flower head off the stem and gently swish it in lukewarm water. Give a few shakes to remove excess water, then return it to its stem. Repeat the process until you have cleaned all the flowers. — Vicki White This worked on two of my arrangements. Be sure and test wash one flower to see if it holds up before doing the while bunch. — Heloise fr fr fr Dear Heloise: Candles which are too small for the candlestick create a frustrating situation. To remedy this, put a bit of children's modeling clay around the end of the candle before placing in the candlestick. If desired, the clay may be tinted to match the candle by painting with water colors or food coloring. If you run short of candlesticks, cover a small block of wood with adhesive backed plastic. Drive a nail through the underside so that it protrudes about an inch, then impale your candle on it. — Mrs. Ruth Creek Hove You Been Shopping ., VERNEDA'S Lately? 114-ASo. 7th 827-0131 20% OFF BOXED CHRISTMAS CARDS ' Treasure Trove has a nice selection of unique gifts ^ for your * Christmas giving! t I Shop early while selection Is good. Offer Expires December 9 Available At CARROLL'S HALLMARK SHOP 'The New Thoughtfulness Store Downtown 1 DOWNTOWN NEWS & BOOKS Downtown Salina CARROLL'S BOOKSTORE Mid State Mall THE CHRISTMAS SHOP Mid State Mall 'Give your gifts the True SCENT of Christinas with a SCENTED CHRISTMAS MESSAGE." Weekdays 10-6 Thurs. 'til 8:00 215 W. CLOUD 827-6716 KRAFT MANOR Hours: MOD. thru Fri. 9:00 a.m. to 5:00 p.m. Saturday 9:00 a.m. to 12:30 p.m. 108 North Santa Fe Serving Salina For Over 60 Years Use Your VISA or Master Card

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