The Paris News from Paris, Texas • Page 19

The Paris Jan. 6. The RICE Cook's Corner Aurora Plata's authentic Mexican-style tamales and enchiladas have a popular following among her family and friends. She laughs about the time Hugh Jeffus, of Deport, asked her if she would make 100 dozen tamales for the gin's harvest supper. "We did," her husband Agustin says with a twinkle in his eyes and in his voice.

"She even got me helping on those." Though she protests otherwise, friends vouch that she is a superb cook, "I've eaten some of the best meals at the Plata's," Nanalee Nichols, of Deport, says. Nanalee had conveyed word of my desire to watch Mrs. Plata make tortillas. She makes both flour and corn tortillas. On a sunny afternoon last week, we gathered in the kitchen of the Plata's home in Paris.

"Oh, I can't tell you exactly how much of each ingredient I use," Mrs. Plata said as she poured flour into a big mixing bowl. She reached into a small white crock of salt and quickly picked up what salt she could hold in her fingertips and dropped it into the flour. Next, she added a small handful of lard and a pinch of baking powder. Finally, "plenty of water" enough to work the flour mixture into a stiff dough.

She deftly mixed the dough with her fingertips, then repeatedly kneaded it with powerful hand and wrist motions. She dusted the dough lightly with flour and continued kneading. She worked with the quick, sure movements of a confident and experienced cook. When she had kneaded the dough until it had a slight springiness about it, she pinched off pieces about the size of large walnuts and quickly and surely rolled them into 6-7 inch circles that were about inch thick. She then transferred each flour tortilla to a hot, lightly greased griddle or skillet.

She prefers to cook the tortillas on a heavy surface. She says that a heavy aluminum skillet or. griddle works almost as well. "Would you like to make a tortilla?" she asked. She must have sensed that I was longing to do exactly that What looked so easily done in her skilled hands, suddenly I found, was not so smoothly and quickly done in my beginning attempts.

My flour tortilla did not develop nearly so instantly or so uniformly round and thin as hers. After a few futile attempts I was able to make flour tortillas that pleased me more, though (hey were not as thin and round as hers. "It takes a little practice," she encouraged. As Mrs. Plata removed each tortilla from the griddle, she stacked it on a piece of foil that she wrapped the stack in to keep them warm.

The tortillas can also be reheated in the oven. "It is easy to make corn tortillas, using the Masa Marina (corn flour that Quaker puts out) that is available in the grocery stores, now," she said. When the Plata's lived on the farm and had their own corn, she ground the corn and made the tortilias from that. She poured probably a couple of cups of Masa Harina into the bowl and added enough water, about to cups, to form a soft dough. Again, she quickly and powerfully mixed the dough with her fingertips.

She pinched off pieces of dough about the size of large walnuts, rolled each into a ball in the palms of her hands, then with quick alternating patting and pressing motions, flattened the dough into a circle about 6 inches wide. "Try it," she said smiling I did. Again, it wasn't so easy. The dough stuck to my hands. "Dampen your hands," she advised, motioning to a bowl of water on the table.

That helped to prevent the sticking, but the tortilla was anything but round. Then, when I attempted to place it on the griddle, it fell apart. "Do another one," Mrs. Plata encouraged. Gradually, my attempts produced better corn tortillas.

"How do you make tamales," I asked. "I boil about 3 pounds of ground meat until, js tender. Then, I season the meat with ground cominos, garlic, a little ground chili pepper and enough of the soup off the meat to make it hold a shape. You can add as much chili as you wish. I add just a little chili because I don't like foods too hot." Then, I make a dough with the soup off of the meat or water, one-half of five pounds of Masa Harina, a little lard, some salt and a little chili powder.

I just guess on the amount of lard. I put a little lard in and keep working the dough and adding lard until when you place the back of your hand on the dough, it feels a little greasy. Add the meat soup or water until the dough spreads easily. Then, with a knife, spread the dough on the cornshuck (about inch thickj, leaving about an inch and a half uncovered at one end and an inch at each side. Place a big spoon of the meat in the center of the dough.

Then, roll in the shuck (encasing the meat in the meal mixture with the shuck rolled around the whole tamale.) Fold one end of the shuck under. Put the tamales on a rack over boiling water. Cover and steam for 45 minutes to 1 hour or until the dough is firm. Serve immediately. The above recipe makes about 13 to 14 dozen tamales.

The prepared corn shucks are usually available in local grocery stores. Or, anyone fortunate enough to have their own corn can wash, pat dry and trim their own shucks. The shucks handle easier if soaked in warm water about an hour before being spread with the dough and meat mixtures and rolled. The tamales may be frozen before cooking. Mrs.

Plata serves the tamales as part of "a regular plate of food beans, and rice or potatoes. The Christmas holidays were especially happy ones for the Plata's. Most of their eleven children and their families "were home for Christmas." Anita and her family live in Harlingen. Max and his family live in Commerce. Joe and Bennie and their families live in Mount Pleasant.

Bartolo and his family live in Irving Vickie and her family live in Fort Worth. Fred and his family live in Paris, as does Lola who lives at home with Mr. and Mrs. Platta. Maria and her family live at Daingerfield.

Nellie and her and young daughter live in Stuttgart, Arkansas. Jose lives in Dallas. Mr. and Mrs. Plata were married in St.

Joseph's Catholic Church in Clarksville in 1916. Both are natives of Guadalajara, Mexico. It was in Guadalajara that she learned to prepare the traditional Mexican foods. Through the years she has added many American dishes to the foods she cooks. Her tamales, enchiladas and tortillas remain favorites with family members and friends.

MAKING TORTILLAS Aurora Plata, a native of Guadalajara, Mexico, has been making both flour and cornmeal tortillas all her life. She also makes tamales which she serves with beans and rice or potatoes. She shares her techniques By CECILY BROVVNSTONE AP Food Editor An acquaintance of mine from Singapore gave me a recipe for Nonya-style banana fritters. A Nonya, I learned is the Singapore- born descendant of a Chinese man and a Malaysian woman. Although Nonya-style cooking is basically Cantonese, it has some Malaysian overtones.

For example, these banana fritters are coated with a fabulously crisp, golden and delectable batter that includes cream of coconut. Try these banana fritters NONYA BANANA FRITTERS cvf all-purpose flour 'A cup cornstarch teaspoons baking powder 2-3rds cup water 1 tablespoon peanut oil 2 tablespoons canned sweetened cream of coconut Oil for deep frying 4 six-inch long bananas In a medium bowl stir together the flour, and baking powder; make a well in the center. Pour the water into the well in a slow steady stream and as you do so, with chopsticks or a wooden spoon, stir in one direction until the dry ingredients are moistened. Add the peanut oil and cream of coconut and stir until the batter is smooth. Heat oil for deep frying to 375 degrees.

Peel bananas; cut each crosswise into 6 equal pieces. Dip banana pieces, one at a time, in the batter and fry, a few at a time, turning once, until golden about a minute. Drain on brown paper or paper towels. Serve hot. Makes 4 servings.

1 Use Roquefort Cheese in breads, spreads Roquefort Cheese Bread temnerature Spain Try this creative pork, potato dish Roquefort Cheese Bread temperature. Scald the will win first prize in many milk. Add it to the sugar households today. It's butter and salt. Cool the simple to make and during mixture to 85 degrees the baking process a Dissolve the yeast in cup delicious odor permeates the 85 degrees F.

water for 10 kitchen. Try it with a spread minutes. Blend with the made with equal parts of cooled milk mixture in a mashed avocado a'nd softened cream cheese that has been seasoned with lime juice, grated onion, pepper smooth. mixer bowl. Add Roqueford cheese beaten egg, beating the and until and if needed, salt.

KOQUEFORD CHEESE BREAD cups milk 'One-third cup sugar cup butter tsp. salt 2 packages compressed or active dry yeast cup water Add 3 cups of sifted flour, beating well after each addition. Continue adding another 3 cups of flour, beating well after each addition. Add. the remaining flour only until the dough is not overly sticky and it begins to leave the sides of the bowl.

You may not need cups crumbled the total two last cups. Jllmnnn KT 1 I. Roqueford cheese 1 egg, well-beaten 6 to 8 cups of sifted all- purpose flour Melted butter Allow all of the ingredients to reach room Now the kneading begins. On a lightly floured board, fold the dough over toward you. Press it with the heel of the hand, give it a slight turn, fold it and press it again.

Repeat this process until the dough becomes smooth, elastic and satiny. The dough should no longer be sticky. Grease a large bowl; put the dough in it turning it so that all sides are lightly greased. Dampen and wring out a cloth, cover the bowl and set the dough in a warm (75 degree degree place to rise until it is double in bulk, about 2 hours. Don't let it rise further than that or the bread may turn out coarse and dry.

Punch down the dough. Knead the bread again for 23 minutes. Shape it into two loaves to fit greased 5x9- inch pans. Brush melted butter on the top. Cover the pans with a damp cloth; allow to rise until doubled in bulk.

Bake in a preheated 375 degrees F. oven for about 30 minutes. The loaves should have shrunk from the sides of the pan and have a hollow sound when you tap the bottom of each loaf. Let seasoning is needed. It is a the bread cool completely, good match for celery, it in wrap and store it in a covered container that has a few tiny openings for ventilation.

Makes 2 5x9-inch loaves. A mixture cabbage, onions, carrots arid mushrooms decoratively arranged on an open-faced sandwich. Chopped watercress is a delightful of chopped addition for tea sandwiches crumbled orhorsd'oeuvres. Roqueford cheese and sour Stronger flavore'd cream spread on a slice of vegetables such as broccoli, rye bread and topped with cauliflower and cabbage go some apple slices dipped in well with a blend of 8 ozs. lemon juice is a delicious softened cream cheese, 3 combination.

If a party is in ozs. of crumbled Roquefort the offing utilize cookie and enough cream for easy cutters to make some spreading. Additional tangy unusual bread shapes that ingredients may he in order can be beautifully decorated such as sharp mustard or with bits of colorful chopped capers, vegetables. Here are some A combination of 4 ozs interesting flavor com- crumbled Roqueford mixed bmations to try: with 2 cup of sour cream A very basic spread can and 1 tablespoon of chopped be made by Wending 3 ozs. green onions' is a good of crumbled Roquefort with companion for beets or 3 or more tablespoons of soft chopped cabbage.

Add some butter until it is smooth. The dill seed or chopped green vegetables you'd like to add and -or red pepper if will decide if any additional desired. Creative and economical are as close as your supermarket produce Potatoes, our popular and versatile cost just pennies serving. So you can do kinds of delicious plain and fancy things with them to make meals exciting breaking the bank. can help extend servings of higher priced You can stretch hamburgers and meatloaf by.adding shredded potatoes cooking.

Or, select expensive cuts of meat and slow cook them to tenderness with lots of potatoes and other 'vegetables for a hearty, satisfying meal-in-one that's leasy on your budget. Or, 'serve hot baked or mashed potatoes as base for teconomical c.am chowder, or leftover stew. For another economy meal idea, try this recipe for Fruited Pork Chops with Potatoes. Pork and potatoes are always tasty, economical partners. Dried fruits add extra nutrition and a nice sweetness that goes well with pork.

FRUITED PORK CHOPS WITH POTATOES 6 pork chops, about 1-inch thick Salt and pepper 2 cups (about 12 ounces) assorted dried fruits (pitted prunes, apricots, pears, apples) Peel of one orange, cut in long strips 1 cup water 6 medium potatoes (about 2pounds), quartered 3 ginger snaps 2 tablespoons chopped parsley In large, heavy skillet or Dutch oven, brown chops on both sides. Season to taste with salt and pepper. Remove three of the chops. Cover the chops in skillet with the fruit. Top with remaining chops.

Add orange peel and water. Cover and simmer over low heat 15 minutes. Add potatoes; cover and continue to cook about 45 minutes, or until potatoes are tender. To serve: arrange chops, fruit and potatoes on svarm serving platter. Sprinkle with parsley.

Remove orange peel. Moisten ginger snaps with a little water and crumble into pan juices. Cook, stirring constantly, until sauce is smooth. (Add a little water, if needed.) Serve sauce separately. Makes servings.

The Paris Jan. 6, 1982 3B Make meat, vegetable pot pie DRESSED UP DISH Pork and potatoes are always tasty, economical partners. Dried fruits add extra nutrition and a nice sweetness that goes well with pork. Pot pies come in many guises chicken, turkey, beef, vegetable. A less expensive variation on the classic ibbly treat combines ground beef, pork and beans and Cheddar cheese, all topped with a prepared frozen pie crust.

So, in addition to stretching the beef and saving money, there is a savings of time when you prepare a beef and bean pot pie. Even more so with this version, because there is only a top crust, rather than a top and bottom crust which is typical of pot pies. This combination pot pie is high in protein and serves eight persons instead of Food We Guarantee Our Low Prices ADVERTISED ITEM POLICY of riMit odvtrtistd it to ratdity ivtiltbfe for Mb in Mdi Kropr store wctpt as iftdfkUly nottd In ririi If wt it nm wrt advertised Htm, wifl offor you your choice of a itMi, wktfl nfltcting tto Mvingi or rafedMcfc whidi wM to pwrctat tht advirtiitd ittm it HM rivirtisod prict within 30 'Copyright 1982. The Kroger Co. We reserve the right to limit quantities.

None sold to dealers. Prices effective Jon. 3 thru Jan. 9, 1982 in Paris. "fo 'So, USDA CHOICE HEAVY BEEF BONELESS STEAK SEE STORE FOR DETAILS "Vf REMOVED U.S.

GOVT INSPECTED GENUINE GROUND CHUCK 18. Holly USDA Grwfc A Fresh Mixed Fryer Parts I lotion Butt i Pork .11. IB. oili Serve 'N Save Lunch Meats Coilrtfry Style Sliced Slab Bacon i LET THE IT! FMSH BAKED FIESTA APPLE MICHIGAN RED DELICIOUS APPLES HESS THAN! EA. Jack Jill Me Bologna I Red Wax Oaiseys Medium Cheddar Tasty Chipped (Save 60'Ifa.) Chopped Ham FOR BEST OF U.S.

No. 1 Idaho Potatoes Halt, Caltari, Mustard Or Turnip Greens White Setdlcii Or Ruby Red Grapefruit Imported Peaches Or Nectarines. EA. BUNCHES MARINA LIMIT TWO WITH $10.00 ADDITIONAL PURCHASE KROGER COFFEE Sungold Sandwich Bread LIMIT ONE WITH MO.00 ADDITIONAL PURCHASE Cut Freshlike HOMOG Green Beans 3 Stwmpco Or Faberge Organic Oil Or Wtttr Tuna Chicken Of The Sea Hunt's Ketchup CAN 93 oif sson sM- tt POUROiDTIMEZIM) snp CAMERA $2 69 COUNTRY OVEN 0 CHIPS INCLUDING PRICE! PHiownx forrwi POLYESTER BED PILLOW four. Add a fresh garden salad and fresh fruits in season, perhaps topped with ice cream or yogurl, for an easy-to-make, well rounded meal.

HKKK ANDBKAN I'OT IMK 1 pound ground beef 2 cans (16 ounces each) pork and beans in tomalo sauco 1 cup shredded Cheddar cheese 1 tablespoon brown sugar 1 medium green pepper sliced cup diagonally sliced celery cup sliced onion 1 prepared frozen pie crust, thawed In a skillet, brown meal. Combine beans, cheese and sugar with meat. Spoon a layer of mixture in the bottom of a round l-quart casserole. Top with layer of green pepper, celery and onion. Continue layering with beans and vegetables.

Cover casserole with pastry crust. Crimp edges and trim off any excess. (This can be used to decorate top, if desired.) With a small sharp knive, make several vents in the top crust. Bake in a 350- degree oven for 45 minutes. Allow casserole to stnnd U) minutes before serving.

This kitchen-tested recipe makes Crepe shells can be frozen Crepes on call, whenever you want them! With just a minimum of advance planning and preparation, you can fix this elegant dessert in a matter of serve one or two or a crowd. Making the crepe shells ahead and freezing them contributes to the convenience of this recipe, but there's also another secret. The filling owes its speed, ease, and fluffiness to a new ingredient: soft cheese. There's no need to wait for this cream cheese to soften at room temperature. Any time family and friends gather is a good time to think crepes.

Following the recipe here, prepare the crepes, allow them to cool, then stack each crepe alternately with two layers of waxed paper. Wrap securely in moistureproof wrap and freeze. CREPES cup milk two thirds cup flour 3 eggs, beaten one half teaspoon salt Combine milk, flour, eggs and salt; bent until smooth. Let stand 30 minutes. For each crepe, pour cup batter into hot lightly greased 8-inch skillet.

Cook until lightly browned on one side. 12 crepes When you're ready to use them, remove the desired number of crepes and re- wrap the remainder. Separate the crepes and they will thaw in minutes. While crepes are defrosting, make the Banana or Peanut Butter Cream. REGAL BANANA FILLING 1 8-oz.

container soft cream cheese 3 tablespoons sugar 2 tablespoons milk teaspoon vanilla 1 medium banana, sliced Hot fudge ice cream topping, heated 6 crepes Combine cream cheese, sugar, milk and vanilla, beating until light and fluffy. Fill each crepe with nbout 3 tablespoons cream cheese mixture; top with banana slices. Roll up. Spoon topping over crepe. fi crepes PEANUT BUTTER CHEAM FILLING 1 8-oz.

container soft cream cheese cup chunk style peanut butter cup maple syrup (j crepes Combine creum cheese, peanut butter and syrup, beating until light and fluffy. Fill ench crepe with cup cream cheese mixture; roll up. Top with remaining cream cheese mixture. Garnish with chopped peanuts, if desired. () crepes JAN.

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