The Journal News from Hamilton, Ohio • Page 24

PagcB-8 Journal-News. Hamilton, Ohio Sunday, 1972 By JEANNE VOLTZ The Los Angeles Times What is a chowder? The dictionary defines it as a thick soup of fish or seafood containing salt pork or bacon, onion and potato. Certainly this is one good chowder. An alternate definition is a thick vegetable soup similar to a fish chowder. This covers corn chowder and bean chowders.

And what is clam chowder? Clam chowder with tomatoes in it, usually called manhattan style, is an abomination to many New Yorkers and others. Some people want tomato in their clam chowder and abhor the pale New England-style chowder. We provide both types of chowder recipes, so take your choice. Some open- minded eaters like both styles, according to the mood of the moment. Canned minced or chopped clams make a decent clam chowder if you're careful not to cook them too long.

But even better is chowder made of fresh clams. The basic clam chowder here is a southern California classic, the specialty of the late Art Kyon, former Los Angeles Times columnist and Bon Vivant. It is made of ingredients which one might have in the kitchen almost anytime and reputedly was Art's emergency dish when cocktail guests tarried past the dinner hour or guests dropped in unexpectedly. His chowder is excellent, but try it with fresh clams when you can get them and it is incredible. Salt pork may be used in his chowder instead of bacon for somewhat heavier flavor.

Corn chowder is a mid- What is a chowder? western favorite. It orginially was made with freshly cut corn, but a modernized version using canned corn makes a sturdy supper or luncheon dish of pantry staples. Ham and potato chowder is another good family meal selection, You can cook it in about half an hour to feed six hungry people--if they don't take seconds. This chowder recycles cooked ham perfectly. Chowders are thick and rich in their best forms.

As first course, a chowder usually is served in a small bowl since more than a few spoonsfuls kills the appetite for the rest of a meal. Chowders excel, we think, as the main and practically only course of a simple meal. Set a basket of fren.ch bread, crackers or pilot biscuits on the table. Toss a salad and, if dessert seems necessary, try something American, such as apple dumplings or gingerbread. This is eating sublime! ArtRyon's Clam Chowder 6 to 8 slices bacon 3 large white onions 4 potatoes peeled and diced 1 can minced clams 1 7-oz.

can chopped clams 2 qt. milk, about Worcestershire Butter or margarine Salt, pepper Cut bacon into in. strips. Slice onions. Quarter slices and separate into pieces, discarding skin.

Fry bacon and onion in a large kettle until just brown. Add potatoes, clams with their liquor and milk. Add a generous splash of Worcestershire sauce, butter and salt and pepper to taste. Cook uncovered, very slowly so that the milk does not boil, until potatoes are tender. This will lake about 30 min.

Sprinkle with parsley. Makes 4 generous servings. Manhattan-style Clam Chowder cup diced salt pork cup chopped onion cup chopped green pepper I cup chopped celery 114 pt. shucked clams or 2 7-oz. cans chopped clams 1 cup clam juice 114 cups diced peeled potatoes 14 tsp.

marjoram 1 bay leaf Salt, pepper 1 1-lb 14-oz. can tomatoes. Fry salt pork in large kettle until lightly browned. Push salt pork bits to side of pan and add onion, green pepper and celery to fat. Cook until tender but not browned.

Add chopped clams, clam juice, potatoes, thyme, marjoram, bay leaf, and salt and pepper to taste. Pour in tomatoes, Cook 12 to 15 min. or until potatoes are tender. Remove bay leaf. Dust with parsley, if wanted.

Makes 6 servings. Corn Chowder Deluxe 4 Ib. salt pork, diced 1 onion, diced V4 cup diced celery cups cubed peeled potatoes 2 cups water 'A tsp. salt tsp. sugar tsp.

pepper 2 cups milk 1 l-lb. can whole kernel corn Minced parsley or paprika Cook salt pork in large kettle until crisp and browned. Add onion and celery and cook until tender but not browned. Add potatoes, water, salt, sugar and pepper. Cover and simmer until potatoes are tender, about 20 min.

Add milk and corn and bring to a boil. Ladle into warm bowls and sprinkle with parsley or paprika. Makes 4 to 6 servings. Ham-Potato Chowder 2 tsp. butter or margarine 1 cup chopped onion 1 cup diced celery 1 clove garlic, minced 2 cups diced cooked ham (1 Ib.) 2 cups diced peeled potatoes 1 bay leaf tsp.

salt tsp. dried leaf thyme tsp. hot pepper sauce 2 cups water 2 cups milk 1 1-lb. can tomatoes, drained and cut up Meltbulter in large kettle. Add onion, celery, garlic and ham and cook until onion and celery are lender but not browned.

Add potatoes, bay leaf, salt, thyme, hot pepper sauce and water. Add milk and tomatoes and heat but do not boil. Makes 6 servings, Boston Fish Chowder 1 4-to-5-lb. haddock 6 cups water tsp. salt 2 cups diced peeled potatoes 4 slices bacon 1 onion, minced 1 tsp.

flour dash Worcestershire 2 cups cream or rich milk Clean haddock thoroughly and cut into chunks. Combine water and salt in a large kettle, bring to a boil and add fish, Cover and simmer until fish flakes with a fork, about 15 min. Remove fish from broth and cool enough to handle. Discard skin and bones, then flake fish. Strain fish broth, return to kettle and bring to a boil.

Add potatoes, cover and cook until potatoes are tender but not mushy, about 10 min. In a skillet, fry bacon, which has been diced, until lightly browned and crisp. Skim out bacon and set aside. Add onion to bacon fat and cook until tender but not browned. Pour off any excess fat, then stir in flour and Wor- cestershire'sauce.

Stir this mixture into potato mixture. Add fish and cream. Heat just to serving temperature, but do not boil. Season with more salt and pepper, if needed. Makes 4 large servings.

Fish Fillet Chowder Make fish slock with fish scraps (sold as "Chowder Fish" or "Bones and Heads" in markets) and water. Cut 2 or 2Vi Ib. fish fillets into chunks, add to stock and simmer until fish flakes with a' fork. Then proceed with Boston Fish Chowder as in recipe above. Cooking corner-food bags end messy ovens 5y SUSAN DELIGHT cob cooked on the By SUSAN DELIGHT Copley News Service Apples add zest to diet No trick to making treat There's nothing like home-made taffy apples to top off a Halloween party.

Anyone from 6 to 76 gets a kick out of (lipping a big crispy apple into a pan of melted caramel, rolling it 'through chopped nuts, then enjoying every bite of it. Making taffy apples is easier than ever nowadays. In fact, there's no need to use the old double-boiler method of preparation if you have an electric fondue pot. Using the fondue pot caramels are melted under controlled heat and the fondue pot placed on a table where it's easy to reach for apple- dipping. Design of the newer electric units assures maximum safety and permits even the little ones to enjoy the fun of making their own taffy apples.

The electric fondue by West Bend, for example, features a tip-proof "safety square" design with handles and legs that remain cool. For your Halloween taffy apple feast, follow these simple directions from the home economists of The West Bend Company. Place contents from two 14-ounce packages of caramels (100 caramels) in fondue pot. Add 4 tablespoons of water. Set heat control at cheese (medium) setting and melt caramels, stirring occasionally.

Melting takes 10 to 15 minutes. Insert popsicle stick in apples, then dip apples into melted caramel with a swirling motion. Allow caramel to set for a moment, then roll in chopped nuts, if apples are not to be eaten immediately, set them on buttered wax paper to prevent sticking. Two packages of caramels will make 10 to 12 taffy apples. Any remaining caramel may be stored in covered container and used later with desserts.

Lovely Holiday Dresses Sizes 8-20 12y 2 -26V 2 Charge or Layaway Now for Christmas ELLA CUSTER SHOPPES 9:00 to 5:30 2265 Pleasant 5 5 7 Main Bonk Amerkord Master Charge Copley News Service Autumn means crisp red apples or pails of apple cider. Use tasty apples for dessert, salads, or in- between snacks while the supply is abundant. Try these unusual apple recipes which will help the low saturated fat dieter. APPLK RELISH SALAD (Keen tasting with cold turkey) 2 envelopes unflavored gelatine 2 cups apple juice or cider 1 cup canned whole cranberry sauce two-thirds cup (9-oz. can) well-drained pineapple tidbits Two-thirds cup diced grapefruit sections 1 cup diced ceJery Vi teaspoon salt 2 tablespoons sugar Soften gelatine in cup of apple juice.

Heat remaining apple juice; add gelatine. Stir until gelatine is dissolved. Mash cranberry sauce; add with pineapple tidbits, grapefruit sections, celery, salt and sugar to gelatine mixture. Mix well Pour into mold which has been rinsed with cold water Chill until firm. Unmold on watercress, or garnish with celery curls and watercress.

Serve with dressing. Makes eight servings. SALAD (Light and zesty) 4 cups shredded cabbage V4 cup grated raw carrot A cup finely chopped onion cup diced celery 1 cup canned applesauce 1 cup low fat yogurt 1 teaspoon salt Pinch marjoram 2 tablespoons lemon juice Lettuce Combine cabbage, carrot, onion, celery, and apple sauce. Stir in yogurt, salt, marjoram and lemon juice. Mix well.

Serve on lettuce leaves. Pass French dressing if desired. Makes six servings. HEARTY FALL SALAD (Almost a meal in itself) 1 No. 2 can kidney beans 2 cups finely shredded cabbage cups apple cubes One-third cup mayonnaise cup chili sauce cup sweet pickle relish teaspoon salt Boston lettuce Drain kidney beans; add cabbage and apples to beans.

Combine mayonnaise, chili sauce, relish and salt. Toss with bean mixture. Let stand in refrigerator hour before serving. Serve on crisp lettuce. Makes 12 servings APPLEBETTY 4 cups sliced tart apples Vz cup bread crumbs or graham cracker crumbs cup brown sugar 1 one-third teaspoons cinnamon 1 tablespoon lemon juice 1 tablespoon polyunsaturated margarine Put apple slices in a greased baking pan.

Mix brown sugar, crumbs, and cinnamon together and sprinkle over apples. Dot with margarine and drizzle with lemon juice. Cover and bake in 350 degree oven for 30 minutes. Makes six servings. it is a real time, as well as flavor, saver.

Either of these methods of cookery saves washing greasy, hard to clean cookware. They also eliminate the need for checking on meat while it is cooking. This type of moist cookery is the answer for cooking economy cuts such as boneless brisket rump or beef chuck. Meat juices that usually evaporate during cooking are retained and baste-the meat to a moist, succulent tenderness. I i manufacturers should be followed to the letter when using oven bags.

If used as directed, oven bags are entirely safe. Smokey Beef Grill can be accompanied by corn on the corn and brush with melted butter or margarine and seasoning. Wrap in foil and roast about 25 minutes. Ham Medley combines the meat with assorted vegetables for a meal-in-a- packet. HAM MEDLEY 1 tbsp.

flour 4 medium potatoes, peeled and sliced 2 medium onions, peeled and sliced 4 carrots, scraped and sliced 1 cup sliced celery 3 tsp. salt Vi tsp. pepper tsp. dried dill or thyme 1 cup milk 2 slices "fully cooked" ham, about pounds Preheat oven to 350 degrees. Shake one tablespoon flour in family size (14 in.

x20 in.) oven cooking bag and place in 2- The slim gourmet Trim fat from ham, then brown lightly in skillet. Arrange ham pieces over vegetables. Close bag and secure with twist tie. Make 6 one-half inch slits in top of bag. Bake for 45 minutes or until vegetables are tender.

Makes 6 servings. SMOKEY REEF GRILL 3-3V 2 boneless brisket rump or beef chuck 3 tbsp. salad oil tsp. salt 1 garlic clove, minced cup chopped onion cup sliced carrot 2 tbsp. catsup cup vinegar tsp.

dried thyme 1 bayleaf, crumbled dash of pepper Line grill with heavy duty aluminum foil and build fire minutes before 5 to start. Trim it from meat and rub with salad oil. Place meat on grate directly over rnediuim hot fire and brown, turning so all sides are browned. While meat browns, assemble and combine remaining ingredients. When meat is brown, remove from fire to a large sheet of heavy duty Reynolds Wrap.

Pour vinegar mixture over meat. Bring two long ends of foil up over meat and double fold to make tight seal. Double fold remaining ends. Leave a little space in the package for juices, but have it airtight. Return to grill; place where heat is less intense.

Cook slowly, about 2 hours or until tesled done. Makes 6-8 servings. Apple and farmer cheese pie for dieters A SPECIAL CARPET CLEANING Living Room Hall (Regardless Of size $12.50 Living room Dining Area and Hall (regardless of size) 19.50 ARROW CARPET CLEANING 892-1269 7 Days a Week We Move All The Furniture By BARBARA GIBBONS Apple-Cheese Pie is what the farmer's wife made when she had more homemade cheese than apples a lender-crusted pie with a fragrant filling that tasted like apnles and cream, spiced with cinnamon and nutmeg. It called for less pastry and sugar than conventional double- crusted apple pie, so it was far lower in calories and richer in protein, although she probably didn't worry aboutsuch things. She made it because it was delicious.

So will you! What you'll need is packaged "farmer cheese," a very low-moisture form of cottage cheese pressed into brick-shape and wrapped like cream cheese. Most stores carry it in the cream cheese and cottage cheese sectin of the dairy case. If you can't find it, substitute dry uncreamed cottage cheese from which you've pressed the excess moisture. APPLE-CHEESE PIE Cheese crust pastry (recipe below) pinch of salt 2 cups sliced apples legg 'A cup skim milk 4 ounces farmer cheese 1 teaspoon vanilla 14 cup sugar (or sugar substitute) V4 teaspoon cinnamon teaspoon nutmeg Or use half sugar and half sugar substitute) Prepare the cheese pastry and line a nine-inch pie pan. Arrange sliced apples in pie shell.

Put egg, milk, cheese, vanilla, salt, and sugar or sweetener in blender. Cover and blend on high speed until smoth. Pour over apples and sprinkle with cinnamon and nutmeg. Bake in a preheated 450- degree oven for 15 minutes. Lower heat to 325 and bake 30 minutes more, until a knife poked in the center comes out clean.

Makes eight servings: 181 calories with sugar. Hi calories without sugar, 134 calories with half sugar and half sugar substitute. CHEESE PASTRY CRUST 1-3 cup sifted flour Vt teaspoon salt 2 tablespoons margarine or shortening 4 ounces farmer cheese Have everything room temperature. Combine flour and salt in a deep bowl. Cut in shortening until the consistency of cornmeal.

Mix in farmer cheese with fork or pastry blender until no pastry sticks to bowl. Chill thoroughly. Roll out between two sheets of waxed paper. Remoe upper waxed paper and invert over pie plate; then remove lower sheet. This pastry is very soft; the waxed paper makes han- dling easier Makes one crust, 492 calories.

(What's the calorie count of your favorite cake mix? Some are bargains, others aren't! For calories by brand name, and recipes for a i i a desserts send a stamped, self-addressed envelope and 25 cents to SLIM GOURMET MIX TRICKS, in care this newspaper, 50 Wesl Shore Trail, Sparta, N.J 07871) THE MOTHER EARTH NEWS it tells you. how teaspoon nutmeg 1 cup granulated sugar a pinch of sail I teaspoon cinnamon teaspoon cloves 1 cup canned i (solid pack) 2 eggs (beaten) creamf Icw3 I lablespoon melted butler Starting at the top of the first column, working down the second and end ho own Irie niiuuit UU i a knife inserted in the center comes out clean tool on rack and serve with Sunday dinner or as a snack after the spooks have gone nomeoniiallowtcn. This special recipe also makes a memorable pie for closing out a festive Thanksgiving or Christmas family meal. If you'd like information on natural food recipes, send a namped Self. n'c n9 THE MOTH.

EPDEARTH NEWS ir, cm of this paper and request MOTHER'S Reprint No 8.