The Salina Journal from Salina, Kansas on January 15, 1986 · Page 14
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The Salina Journal from Salina, Kansas · Page 14

Salina, Kansas
Issue Date:
Wednesday, January 15, 1986
Page 14
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The Salina Journal Wednesday, January 15,1986 Page 14 Carrots mashed with potatoes Pilot light Creole cooking convenient Mention San Francisco and people think of trolley cars and steep hills. Mention Miami and people immediately conjure up visions of surf and sun. But mention the city of New Orleans, and the first thing people think of is food. It's no wonder as New Orleans is the undisputed home of Creole cuisine, one of the most exotic food traditions in American cooking. Creole cooking was evolved by a grab-bag combination of the city's French, Spanish and African descent population and native Choctaw Indians. The distinctive fare blends subtle French flavors and strong Spanish seasonings with a variety of spices favored by the city's other ethnic groups. Many Creole dishes also make imaginative use of the region's abundant seafood. Fortunately, you don't need a trip way down South to enjoy the delights of Creole cooking. Many dishes easily can be prepared in a minimum of time by putting into practice a concept called complementary cooking. Simply put, complementary cooking means using a combination of major appliances — the conventional oven and range and mmicrowave oven — to prepare meals quickly with the best possible results. The seafood Creole entree snown here features a seafood-lover's mix of cod fillets and shrimp in a spicy tomato sauce accented with white wine. The seafood is thawed in a microwave oven while the sauce is simmered on a conventional range top. The creole sauce is ladled over thick slices of French bread which can be toasted under the broiler. The menu can be rounded out with creamy artichokes au gratin topped with a sprinkling of Parmesan cheese and a crisp Romaine salad for a cool contrast to the entree. For a real Louisiana-style desssert, rice pudding can be whipped up in minutes in the microwave oven. Seafood Creole 1 (16-oz.) package frozen cod fillets 1 (12-oz.) package frozen shrimp, peeled and deveined V4 cup butter ¥4 cup flour 1 cup chopped onion 1 cup chopped celery 1 cup chopped green peppers 2 cloves garlic, minced 1 (2&-02.) can tomatoes, cut up Vi cup white wine 2 bay leaves 1 tablespoon paprika Vz teaspoon thyme Vz teaspoon salt % teaspoon pepper 1 cup water 4 to 6 slices French bread, toasted Defrost frozen cod fillets and shrimp in microwave oven for 10 minutes. Turn seafood twice. Product will not be completely thawed. Meanwhile, melt butter in a heavy Dutch oven on surface unit of range; add flour. Cook and stir until flour browns. Remove seafood from microwave and set aside. Add chopped onion, celery, green peppers and garlic to flour mixture; cook until soft and transparent. Add tomatoes, white wine, bay leaves, paprika, thyme, salt, pepper and water. Bring to a boil and simmer 30 minutes. Cut fish into chunks. Add fish and shrimp to sauce. Simmer an additional 5 minutes or until seafood is cooked. In individual bowls, spoon Creole over a slice of toasted French bread. If desired, use extra bread for dunking. Serves 4 to 6. Asthmatics win the gold SAN FRANCISCO (AP) -The 1984 Olympics performance of American athletes with asthma demonstrated that — with proper medical management — people with exercise- induced asthma can participate in sports like anyone else, according to Family Practice News. The medical journal reports that of 667 participants in the 1984 Summer Games, 67 had asthma and they won 41 medals, including 15 gold medals. Exercise-induced asthma affects 10 to 12 percent of Americans, and 80 to 90 percent of all asthma patients experience aggravation due to exercise and generally shun sports, the publication says. This is a mistake because with properly timed medications they can overcome their illness and obtain the benefits of physical exercise, it adds. ByGREGMELIKOV For more colorful potatoes, try carrots with America's favorite vegetable. While dining at a friend's, I questioned the orange-fleeted mashed potatoes. I learned that a few carrots were boiled and mashed right along with the potatoes. The combination is not only colorful, but tastes good. * * * "Can home-grown grape leaves be used in recipes such as stuffed grape leaves?" asks Marie-Madeleine Kaplan of Nashua, N.H. "How can I preserve them?" I went straight to one of my cooking consultants who lived in Greece several years. Diane said she enjoyed grape leaves picked right off the vine. She suggests blanching the leaves, thoroughly drying them, stacking them flat on foil, sealing the package' and stashing the leaves in the freezer until ready for use. I'm afraid I'm a jar man myself. Diane also says the kind that comes in the jar is much better from California than the imported leaves from Greece. * * * I have a gripe about name brand frozen vegetables. What happened to plain? I've encountered difficulty finding Tomatoes popular in Americans' diet ORLANDO, Fla. (AP) - Americans are eating more tomatoes, with last year's per capita consumption having increased by two pounds. One reason is that they know how to handle them, according to a recent study commissioned by the Florida Tomato Exchange. More consumers are leaving their tomatoes at room temperature and out of the refrigerator, the study . showed. This allows the tomato to turn deep red, soften and develop more flavor. "There's no question that tomatoes are playing a big part in the changing eating habits of many Americans,' 1 said Wayne Hawkins, executive vice president of the exchange. "They provide what people are looking for in fresh produce — good, year-round availability and plenty of nutrition." Comet cake NEW YORK (AP) - For a stellar dessert to commemorate the return of Halley's Comet, wine expert Aldo Cella suggests an "Extra-Cellaestial Cake," a white cake flavored with cherries and wine, decorated with a comet sweeping across the top. green beans or broccoli or whatever without some kind of butter sauce or alone in small packages. I also have a gripe about all brands of yogurt. What happened to plain? I received a request, unsigned, for a simple dressing for avocado. At the supermarket, I found plenty of small containers with every type of fruit, even coffee-flavored, but no plain. I snapped up the last largest container of plain yogurt, which will last me several months. Come on, manufacturers, don't forget us plain folks. Celery Seed Dressing % cup olive oil V* cup vinegar 2 tablespoons plain yogurt 1 tablespoon celery seed 1 teaspoon Dijon mustard Salt and black pepper to taste Combine all ingredients in jar with lid, shake well and chill at least 2 hours. Arrange sliced avocado on bed of romaine lettuce or watercress, shake dressing and lightly coat them. Refrigerate remaining dressing for use on other salads. Associated Aliergists.P.A. D.L. Palmer, M.D. F.J. Rowe, M.D. C.A. Sleeper, M.D. For the evaluation and treatment of sinus, asthma, hay/ever, recurrent bronchitis, ear infections, headaches and sore throats due to allergies. NEW OFFICE: 714 S. Ohio Salina, Kansas Call 1-800-362-1181 for appointment Everything WILL BE SOLD to the BARE WALLS JOIN TODAY and enjoy an environment created exclusively for ladies like you. Soak in the Whirlpool. Relax in the dry heat sauna, maintain your tan in the European tanning bed, tone your body with hourly trim time workouts, aerobics, and the finest equipment available. Visit a makeup vanity and emerge into the world —in better shape than before. Mastercard/Visa welcome. r^ I (CONTINUES) ^ Sow 20%™ 50% MORE Ou, loss ,s your ga,n Every s.ngle ,tem mus. go. Hurry (or bej. select.ons. 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