The Courier News from Blytheville, Arkansas • Page 9

WEDNESDAY, DECEMBER 29, 1984 BLYTHEVILLE COURIER NEW! PAGE NINE Lobster Mousse Makes a Regal Party Fare By OATNOR MADDOX NEA Food mnd Markets Editor We went to regul luncheon In New York given by Mme. Olre Roederer of Reims, France. The menu: clear cosomme with hot cheese sticks, lobster mousse St. Regie (a ring filled with lobster meat, mussels, truffles and tiny bits of puff pastry, served with puree of lobster sauce), French rolls, endive and watercress salad with olive oil and wine vinegar, a fresh fruit compote of grapefruit. pineapple and oranges, fancy little cookies, strong coffee.

For those who wanted it, French champagne was served from crystal bottles. Mme. Roederer, a widow, is now in complete charge of the 189- year-old champagne firm bearing her name. Friendly, chic, alert, she seemed to relish the exquisite guests. For a very special holiday lunch or party, you may want to duplicate the menu.

We asked our friend James A. Beard, 'authority Energetic New Year Cooks Br CECILY BROWNSTONE Asioclated Press Food Editor SOME COOKS abound in energy even after they have stayed up late New Year's Eve. It is for these stalwart souls we suggest the following plan. Put a medium- sized turkey in the oven in the morning on New Year's Day; then serve it to your family with cranberry sauce, a big salad and crusty rolls for a mid-day dinner. For dessert, an airy Nesselrode Fie traditional at this season of the year with crust that needs no baking.

When the dishes are cleared away, slice the rest of the turkey thin and arrange on a platter with nn accompanying basket of buttered salty rye bread. Have olives and celery and a small bowl of Bahama-type mustard on hand. Serve this simple good food to guests who drop in during the late afternoon and in the evening. Cookies and fruit cake, left from Christmas, and ready prepared bottled eggnog will complete an easy open house buffet. If this idea appeals to you, you might like to try one of the new "tucked" turkeys.

They come frozen. protected by a clear wrapper, with legs tucked into an opening cut horizontally through the skin below the breast bone. After thawing the turkey according to the wrapper directions, you can pull the legs back from the slit, take out the giblets from the body cavities and stuff your bird. Aftei- stuffing, you tuck the legs back into the slit, fix the wings akimbo, pin the neck skin back with a single skewer and don't bother to truss! If you choose one of these turkeys weighing 6 to 8 pounds and put it in a slow (325 degrees) oven at 9 o'clock in the morning on New Year's Day, it, will be ready for the first feast by 12:30. or 1 o'clock; an 8- to -10-pound turkey will be ready by about 1:30.

Just remember that you will have to thaw your turkey well ahead of New Year's Day. A 4 to 12-pound bird will need 1 to 2 days in the refrigerator (40 degrees) before it is ready to cook. You can prepare this Nesselrode Pie a day ahead and chill it. Its crust calls for presweetened corn flakes or presweetened rice cereal. Because the trade names of these presweetned cereals usually do not denote the grain from which they are made, you will have to read the fine-print Ingredients listing on the box to make sure you get the kind called for in this recipe.

NESSELRODE PIE Ingredients: 1 envelope unflavored gelatin, cup cold water, cups milk, 2 eggs (separated), cup sugar, 4 teaspoon salt, 3 tablespoons sherry flavoring or 1 teaspoon vanilla, 2 cup cream (for whipping), cup chopped mara- Savory Tidbits For Holiday Snack Try this new version of our favorite cereal snack. Ingredients: One 6-ounce package bite-size shredded rice biscuits, cup ('4 pound) margarine, teaspoon salt. teaspoon garlic powder, 6 tablespoons freshly grated Parmesan cheese, paprika. 1 cup mixed salted nuts. Method: Dump the cereal out ot the package onto a large sheet of paper.

Measure 3 generous cupfulG of it onto another piece of paper; do not include any broken cereal fihrc-ds. Over low heat, melt cup pound) of the margarine in a 10- ir.ch iron skillet; stir in teaspoon of the salt and li teaspoon of garlic powder well. Add the 3 cups measured cereal; over moderately low heat, toast until liphtly 3 constantly. Heinove from heat. Sprinkle with 3 tablespoons of the cheese; mix well.

Sprinkle well with paprika and mix. Dump cereal from pan onto paper. Wash arid dry skiUet and repeat process with remaining in- gredients. Cool tidbits and mix with nuts; store in tightly covered con- i tainer. Note: The broken cereal shreds £re not added because they absorb too much of the butter and season- ings; use them for a casserole top- ping if desired.

Read Courier News Classified Ads HESTER'S GRADE 10 00 rtr TON IPlM Morel S. Highway 61 Phone POplM schlno cherries, cup chopped candied fruit, cereal crumb shell, extra candied fruit or unsweetened chocolate. Method: Soften gelatin cold water. Scald milk. Beat egg yolks slightly and add cup of the sugar and the salt; gradually stir in milk.

Cook over hot (not boiling) water until mixture coats a metal spoon, about 8 minutes, stirring constantly. Add gelatin and stir until dissolved. Chill until mixture begins to set. Add flavoring and mix well. Beat egg whites until stiff and gradually beat in remaining 4 cup sugar; egg whites must be very stiff so beat longer if necessary.

Whip cream until stiff. Gradually fold egg whites, whipped cream, cherries and candied fruit into gelatin mixture. Pour filling into cereal crumb shell and chill until firm. Use extra candied fruit for garnish, or just before serving, shave 1 square (1 ounce) unsweetened chocolate with swivel-blade vegetable peeler into curls; have chocolate at room temperature; on French food and author of "Fish Cookery," how to duplicate Mme. Roederer's lobster mousse.

Below is his answer: Mousse of Lobster One pound lobster meat, 2 egg whites, salt, pepper, paprika, 2 cups heavy cream, butter, 24 mushroom caps, 1 cup white wine (or clear stock). Grind the lobster meat with the fine blade, putting it through the grinder twice. Or you may pound it in a mortar. Gradually work in sprinkle shavings over pie. CEREAL CRUMB SHELL Injredlenti: 4 cups pre-sweetened corn flakes or pre-sweetened rice cereal, 3 cup butter or margarine (melted).

Method: Crush cereal by placing a long length of waxed paper on pastry board or counter top. Pour half the cereal down the center of the paper. Make double fold lengthwise in the paper; tuck ends under. Gently roll wtih a rolling pin until fine. Repeat to make lit cups crumbs.

Mix melted or softened butter with cereal crumbs, mixing thoroughly. Press mixture evenly into buttered pie plate 2 by inches), making the bottom slightly thicker than the sides. Chill thoroughly before adding fill- ling. MAYS SUPER MARKET 421 S. 21st Ph.

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Butter a ring mold or charlotte mold and decorate it with slices mold 3 i full with the lobster mixture. Place in a pan of hot water and cook, either over a low flame or in a moderate oven (350 de- greee until set. This should take about 30 minutes. Unmold on a hot platter and decorate with mushrooms which have been poached brietly in the White wine (or clear stock). Maraschino Cherry Cake Holiday Delight By GAYNOR MADDOX NEA Food and MarkeU Editor Bright tone lies on cakes that can be eaten always make things seem more ChrLstmasy to children.

Place a maraschino cherry on top of puddings, make wreaths on top of white cakes using both green and red cherries. Here's a marshmallow cherry sandwich cupcake to delight the giddy In heart. MwshmaUow Cherry Sandwich (Makes 12 servings) One 1-pound, 4-ounce package white cake mix, pound marshmallows, 4 cup water, cup chopped maraschino cherries (about 20 cherries), teaspoon cinnamon, 2 tablespoons cocoa, I cup heavy cream, whipped and sweetened, red and green maraschino cherry halves, well drained. Prepare cake mix according to package directions. Pour into a greased and floured 13 9 2-inch pan.

Bake in moderate oven (350 degrees 35 to 40 minutes, or until cake tests done. Cool 10 minutes. Turn out on cake rack and coo! thoroughly. Cut Into rounds with biscuit or cookie cutter. Split each round into 3 layers.

Combine marshmallows and water. Cook over low heat until marshmallows are melted. Add chopped cherries, cinnamon and cocoa; mix well. Spread cherry marshmallow filling on bottom cake layers. Top with remaining layers.

Frost top and sides of each cake with sweetened whipped cream. Garnish with a wreuth of red and green cherry halves. For your Christmas turkey, you mlRht like this new pretzel stuffing recipe. i'reUel Stuffing 12 to 13 cups of pretzel Nine pretzel crumbs (coarsely di, 1 cups chopped onions, cups butter, margarine or turkey fat, 3 cups diced celery, I 1 teaspoons poultry seasoning. i teaspoon ground sage, tenspoon ground pepper.

4 cups turkey stock or bouillon. To make crumbs, crush pretzels, placed between double folds of wnxed paper, with rolling pin or milk bottle. Crumbs should be about size of grain of wheat or corn. Gaute onion In butter, margarine or turkey fat until soft, but not browned. Meanwhile, blend celery, seasonings and crumbs.

To pretzel crumb mixture add sauteed onion with the fat and enougli stock or bouillon to blend ingredients well and give desired moLstness. Use fork to mix stock and ingredients. Taste, and more seasonings if desired. Like crispy fish fillets? Then dip the fillets in corn meal before frying to a golden brown. Use a half cup of corn meal for a pound of the fillets.

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