The Pantagraph du lieu suivant : Bloomington, Illinois • Page 16

C2 THE PANTAGRAPH, Wednesday, Jan. 24. 1990 A hot chip dip for football fans old Italian Recipe i Roundup c- This old world peasant bread of Italy is thought to be the forerunner of modern-day pizza. them, so I'm sending this recipe in return. It has been made by me and I think it's very good." SCALLOPED PINEAPPLE 2 cans crushed pineapple OR 1 can crushed and 1 can chunky 8 slices bread, cubed, OR dried and crushed 2 cups sugar 3 eggs, slightly beaten Vi cup milk 2 sticks margarine or butter Mix first four ingredients together; then add milk and margarine.

Pour into baking dish and bake at 325 degrees for one hour or until thickened. Conversation The National Turkey Federation is looking for entries in its new Turkey Lovers' Recipe contest for young chefs, age 12 to 18. Entries can be submitted through April 15. The recipe must include at least one pound of fresh or fully-cooked turkey meat. Two brief essays, describing the nutritional quality and food handling, must be submitted along with the recipe.

Further Information is available by sending a self-addrssed, stamped envelope to Rules, National Turkey Federation, 11319 Sunset Hills Road, Reston, Va. 22090. A new leaflet, "Food for Mature Americans," featuring entrees and desserts moderate in calories and rich in nutrients, is available to the public by sending 25 cents and a self-addressed, stamped envelope to American Dairy Association, P.O. Box 760-MA, Rosemont, 111. 60018.

bread is now popular Focaccla, once called the first national dish of Italy, is believed to be the forerunner of pizza. One of Italy's old world peasant breads, It was originally a round bread, lightly seasoned with herbs and cooked on a hot stone hearth. The old-fashioned taste and texture of focaccla has made it newly popular In the U.S. It can be eaten as a meal unto itself or as an accompaniment to a main course. Using convenient hot roll mix saves time in preparing this bread.

ANTIPASTO FOCACCIA 1 pkg. hot roll mix Vt cup chopped onion 1 chopped fresh basil or 1 tsp. dried basil leaves 3 garlic cloves, minced 1 cup hot water (120 to 130 degrees) 2 margarine or butter, softened 1 egg 3 to 4 olive oil 8 ripe olives, halved and pitted 4 cherry tomatoes, quartered and seeded Vi cup chopped prosciutto or boiled ham Winter tomatoes in pasta sauce Now that winter is here, the annual search for a tasty fresh winter tomato resumes. The secret is to allow these green-picked tomatoes to ripen at room temperature at home, stem end up, for a few days. Putting them in the refrigerator will only stop the ripening process.

Even after ripening, tomatoes should not be refrigerated, since cold kills tomato flavor. Bedtime Boutique cup grated Parmesan cheese Grease large cookie sheet. In large bowl, combine yeast from foil packet with flour mixture, onion, basil and garlic; mix well. Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface.

With greased or floured hands, shape dough into a bail. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. Place dough on greased cookie FRESH TOMATO AND MUSHROOM SAUCE 1 pound tomatoes 1 vegetable oil cup chopped onion 1 tsp. minced garlic Vi cup sliced mushrooms cup dry white wine or wine vinegar tsp.

salt Vi tsp. Italian seasoning 1V4 tsps. cornstarch 1 tsp. paprika 2 water Use fully ripe tomatoes, dice to about 2 cups; set aside. By NANCY GORDON Pantagraph food writer AVith Super Bowl Sunday looming ever closer, Ann Schramm was thoughtful enough to send a 'hot chip dip recipe that football fans might enjoy for a Super Bowl party, or Just while enjoying the game privately.

"This dip needs to be kept hot "while eating," she said. SOMBRERO DIP lb. ground beef Mi cup chopped onion 1 bottle chili sauce 2 Mexican chill powder Tsalt 2 cups (No. 2 can) pinto beans with Juice Grated sharp cheese meat and onions to-J gether. Puree pinto beans in blender.

Add beans and Juice, chili i sauce, chili powder and salt to meat mixture. Mix well and pour into a casserole dish and freeze overnight. Thaw the next day. Top with a package of grated sharp cheese; mix some through the meat mixture and leave some on top. Add i cup green onions and chopped green olives.

Bake at 350 degres for 45 minutes. M.L.R. of Normal wrote that she hoped someone would share a recipe for Oklahoma Brown Candy, and Betty Vance of LeRoy Has" come to the rescue. OKLAHOMA BROWN CANDY 6 cups sugar 1 pint half-and-half tsp. soda 1 stick margarine 4 cups pecans Combine 4 cups sugar and half-and-half in a large pan.

Stir until it starts to boil and cook for 20 minutes, stirring constantly. Melt 2 cups sugar in iron skillet over medium heat. Do not allow to smoke or burn. Add to first mixture gradually. It is necessary to stir this frequently to prevent sticking; cook to 243 or 244 degrees (hard ball stage.) Remove from heat and add tsp.

soda. Stir in one stick margarine and let stand 45 niinutes, then proceed as for fudge. Stir until mixture begins to thicken and then add 4 cups of pecans. Pour into buttered platter and cut. Awhile back, when M.G.

of Gardner asked for a recipe for meatballs made with hamburger and prepared barbecue sauce and cooked in a crockpot, there wasn't space to print all of the recipes received. So here are two that COLLEGE HILLS 452-5399 i For a new recipe daily from Pantagraph food writer Nancy Gordon, call CITYLINE at 829-9000 category 7330. were received then from Ida Tornowskl of Roberts who writes, "I love the column!" One recipe Is for meatballs made with ground beef and the other is for Ham Balls. MEATBALLS 1 lb. ground beef 1 egg 1 tsp.

salt tsp. pepper cup fine bread crumbs 1 small diced onion 1 minced parsley (optional) Vi cup milk Mix all ingredients and shape into balls. Brown on all sides in margarine or meat drippings. Simmer one 12-oz. bottle of chili sauce and one 8-ounce Jar of Jelly until Jelly is melted.

Add meatballs and cook for 15 minutes. Note: I usually double this recipe and put in the crockpot for several hours to help the sauce cook Into the meatballs better. They are better each time they are reheated. I use grape, apple or currant jelly.) HAM BALLS 2 lbs. ground smoked ham 1 lb.

ground beef 1 egg 1 can tomato soup Vt cup milk 1 cup fine bread crumbs 1 small minced onion IVi tsp. horseradish (optional) Use the same directions as above, the same sauce and cook In crockpot for several hours. Julie Newby of Lincoln writes that "I read your recipes every Wednesday and enjoy them. I've also saved and tried many of MALL You asked for it Norma Fehr of Fairbury would like to have a recipe for Sponge Candy, an "excellent" recipe that once appeared in The Pantagraph food pages. She wonders If readers can help out with this one.

A low-calorie cheesecake that appeared in the food pages awhile back is the request of A Roundup Reader. She recalls that the recipe had whipped Milnot, low-calorie cream cheese and lemon gelatin. J.S. is still looking for a recipe for Chili Mac that she says appeared in the Recipe Roundup column about six or eight months ago. Besides the regular ingredients, she recalls that it had a small amount of Brooks ketchup and coney sauce in the recipe.

DECEMBER 26TH through MARCH ISTH The office of Dennis Fox, D.D.S. has moved to DOCTORS PARK 2103 E. Washington, Bloomington (309) 662-9481 sheet. Press into 12 Inch circle. Cover loosely with plastic wrap or towel.

Let rise 30 minutes in warm place. Heat oven to 400 degrees. With fingers or handle of wooden spoon, poke holes in dough at 1-lnch intervals. Drizzle oil evenly over top. Top with olives and tomatoes; gently press into dough.

Sprinkle with ham and cheese. Bake at 400 degrees for 15 to 25 minutes or until golden brown. Remove from cookie sheet and serve warm. Makes 8 servings, 350 calories each. In medium saucepan, heat oil.

Add onion and garlic; saute until onion is transparent, about 5 minutes. Stir in mushrooms, wine, salt, Italian seasoning and reserved tomatoes, stirring frequently until mushrooms are softened, about 4 minutes. Combine water, cornstarch and paprika in cup; stir into saucepan. Cook and stir until clear and slightly thickened, about 1 minute. Pour cornstarch mixture into tomatoes.

Serve sauce over freshly cooked and drained pasta. Makes 4 portions, or about 2 cups sauce at 85 calories per serving. 0 -Sill iHl Tji J3l 5M3Q3 iM. "Dp BBWR fit mm o0gisiaii? O(c(6ftftonfto WATTERSON PLACE 454-5555 Ha Performed sotons ore JeonrJentty owned operated For rtformatton on this beautiful investment opportunrty coH 08 430 2S52 Outstde no 1-800-323 8309 Offer good with participating designer1 at porttccatmg salons Prices may van limit one offer per ctent oiKp)rrtKc(o)lCOiaw CHUCK E. CHEESE IS CLEARING THE AIR With theso 1990 EXTRA foaturos J) Sr (00' "iTffl.

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