The Baytown Sun from Baytown, Texas on August 19, 1987 · Page 17
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The Baytown Sun from Baytown, Texas · Page 17

Baytown, Texas
Issue Date:
Wednesday, August 19, 1987
Page 17
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Page 17 article text (OCR)

THE BAVTOWN SUN Wednesday. August 19, 1987 5-B DOF oMOUTH Recipe file Hot weather refreshers: Berries GARDEN RELISH Garden relishes make most of entire crop Garden relishes are a smart solution for avid gardeners who don't want any of their' vegetables to go to waste. Tangy relishes wake up meats, fish and game and are enhanced by spices like pickling spice and celery and mustard seeds. Now today's hornemaker can recapture the special flavor of great- grandmother's treats from the pantry with these colorful mixes of green, yellow and red vegetables. GARDEN VEGETABLE RELISH 2 cups firmly packed light brown sugar 2V4 cups white vinegar m cups water V< cup Instant minced onion 2 tablespoons mustard seeds 2 tablespoons salt 1 tablespoon celery seeds 1 tablespoon piddtag spice 7 pounds green tomatoes, peeled, cored and coarsely chopped (3^ quarts) !=& cups red pepper squares 1^4 cups green pepper squares 2 quarts coarsely shredded green cabbage In a large sauce pot, combine brown sugar, vinegar, water, onton, mustard seeds, salt. celery seeds and pickling spice. Bring to a boii Keduce heat and simmer, covered, for 15 minutes Add tomatoes and red and green poppers; simmer. covered, for 5 minutes. Add cabbage. Simmer, covered, stirring occasionally, for 5 minutes. Immediately ladle into eight hot sterilized pint jars, leaving J-r inch head space. Cover as directed. Process in boiling water bath according to manufacturer's directions for 10 minutes. This kitchen-tested recipe makes 8 pints. CHOW-CHOW RELISH 2Vj cups sugar 1 tablespoon celery seeds 1 tablespoon mustard seeds 1 tablespoon salt *; teaspoon turmeric . 2"-4 cups elder vinegar iy« cups water 5 cups diced zucchini 4 cups cauliflower cut into tiny florets 3 cups fresh com kernels In a large sauce pot, combine sugar, celery seeds, mustard seeds, salt, turmeric, vinegar and water; bring to a boil Reduce heat and simmer, covered, for 15 minutes. Add zucchini, cauliflower and com; simmer, covered, for 5 minutes. Immediately ladle into six hot sterilized pint jars, leaving '<• inch head space Cover as directed Process in boiling water bath according to manufacturer's directions for 10 minutes This kitchen-tested recipe makes ij pints By KAREN PERRY A variety of berries occupy supermarket space today that would have been empty in years past. Because of better refrigeration systems and faster freight, more berries have become marketable. The shopper sees blackberries, blueberries, currants, raspberries and strawberries. Their lovely colors glow like jewels and tempt one to buy them. Since most berries last but a short time on the refrigerator shelf the problem is what to do with them. Here is a short course in the history and use of berries: •Blackberries are available seasonly usually in the early summer. Called the English "bramble" berry, blackberries are rich in vitamin C. They can be served fresh with cream and sugar, made into pies or wine. •Blueberries are one of the most popular in the U.S. They can be eaten with cream and sugar, baked into pies, muffins or pancakes and make delicious jam or jelly. •Currants, named for the Greek area of Corinth, they are rich in vitamin C. Although popular in Europe, for example, in France black currants are used to make cassis, currants are not encouraged in the U.S. because they harbor a fungus which kills the valuable white pine trees. Currants can be used to make tarts, cakes and pies. •Gooseberries, the globe- shaped green fruit, is native to northern Europe and Asia. They are rich in vitamin C and make great jam. •Raspberries, which are native to the U.S.. come in a variety of colors from white to black. They are used for baking cakes, pies, flan and also can be eaten raw. Strawberries are the most popular berry in the U.S. They are used in a variety of foods from ice cream to pie, BLUEBERRY JAM 2M> pounds blueberries 2 cups water V* cup lemon juice 3 pounds bottle pectin Wash fruit, put in pan with water and lemon juice. Simmer for 10 to 15 minutes. Add sugar, stir to dissolve. Bring to boil'and boil for 3 minutes. Take off heat and add pectin. Boil 1 minute more. Cool slightly and jar, BLACKBERRY OR RASPBERRY PIE 2 cups blackberries, washed and drained 1 cup sugar '/4 cup flour or l tablespoon corn starch l teaspoon cinnamon l tablespoon lemon juice unbaked pie shell Combine first 5 ingredients and place in pie shell. Cover with crust and bake at 375 degrees for 1 hour or until bubbly. Crust should be golden brown. CURRAN^OOL 1 pound currants, stalks removed 2 tablespoons water Vz cup sugar % cup heavy cream % cup custard red food coloring Cook currants and water with sugar until fruit is soft and well reduced. Serve fruit. Whip cream. Fold custard then whipped cream into puree. Add food color and chill. Pour into sundae glasses to serve. Makes 4 servings. STRAWBERRIES ARE MOST POPULAR BERRY IN U.S. GOOSEBERRY SAUCE Puree 1 pound slightly sweetened gooseberries in blender. Reheat adding lump of butter. Serve with duck or goose. STRAWBERRY ICE 6 tablespoons sugar 1 cup water 1% teaspoons lemon juice 1V4 cups pureed strawberries 1 egg white IVfe teaspoons powdered sugar Dissolve sugar in water over low heat. Bring to boil and boil for 3 minutes. Cool. Stir in lemon juice and puree. Pour into freezer tray and freeze until mushy. Beat egg white until stiff. Beat egg white into strawberry mixture. Freeze until solid. Scoop out to serve. Most choose chicken for backyard barbecuing COLLEGE STATION - Tex;;ns enjoy backyard barbecuing and eating as much as anybody in the L V S.. and chicken barbecue is an all-time favorite. A few simple steps will enable you to enjoy mouth-watering chicken barbecue to your heart's content, says Dr. James Denton, poultry marketing specialist with the Texas Agricultural Extension Service. The Texas A&M University System. Chicken barbecuing involves four basic steps First, split the birds in half and sprinkle each half generously with salt and black pepper before placing on the pit. advises Denton. To KITCHEN CLIPS It's time again for the Pillsbury Bake-ofi. This year's cooking contest will be held in San Diego The new wrinkle is that for the first time Green Giant vegetables and LeStier peas are products which may be included in the recipes. See your grocer's bulletin board for entry details. Shoppers in some areas of the country are being treated to informative 90-second videos in their supermarket produce counters These films stress the importance- of fresh fruits and vegetables in the diet Winner in this year's "Philly" Cheesecake Lovers Recipe Contest sponsored by Philadelphia Cream Cheese is Mary King from Concordia. Kansas. Here's her prize-winning recipe: CHOCOLATE RASPBERRY TRUFFLE COMBO IV* cups finely crushed creme- filled chocolate cookies 2 tablespoons margarine 4 8-ounce packages cream cheese, softened iv 4 cups sugar 3 eggs l cup sour cream l teaspoon vanilla 1 6-ounce package semisweet chocolate pieces, melted v^ cup seedless raspberry preserves l 6-ounce package semisweet chocolate pieces ^4 cup whipping cream Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine three 8-ounce packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla: pour over crust, Combine remaining cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoons of chocolate cream cheese batter over plain cream cheese batter: do not swirl. Bake at 325 degrees. 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and mint leaves, if desired. Makes 10 to 12 servings. shorten barbecuing time, cut halves into parts. Second, make sure coals are white hot before putting the chicken on the grill. Any type of cooker can be used, but keep the coals 8 to 12 inches from the cooking rack for best results, says the specialist. Another basic step for topnotch chicken barbecue is to use a basting sauce during the cooking process which contains no tomato product or sugar because such sauces burn easily. A basting sauce will keep meat moist and juicy and add a desired flavor. Apply basting sauce and turn chicken halves frequently. Denton suggests these ingredients for a basting sauce: 1 tablespoon salt. 1 teaspoon black pepper, 1 stick butter or margarine, 2 tablespoons Worcestershire Sauce and a few- drops of hot sauce or red pepper. Heat the mix over a low flame until the butter or oleo melts: then add the juice of one lemon (vinegar may be substituted). Next fill the pan with water and heat but do not boil. Spices such as garlic salt or lemon pepper can be added to suit personal preference. To top off the barbecuing process, apply a finishing sauce to the chicken about the last 20 to 30 minutes before cooking is complete. This is the most critical time during the entire cooking process, emphasizes Denton. Check the meat carefully and turn it frequently to avoid burning the finishing sauce. Several types of finishing sauces are available and vary from mild to hot. To prepare your own sauce (for 10 chicken halves), use the following: 1 cup cooking oil, 1 cup vinegar, 1 cup ketchup, K cup sugar and Vz cup water. Add salt, Worcestershire Sauce, hot sauce, garlic and other seasonings to taste. Chicken barbecue should be complete in about iVa to 2 hours. Cooking longer with less heat usually results in the most flavorful, juicy and tender barbecue. Placing the cooking rack closer than 8 inches to the coals will reduce barbecuing time, but the meat w r ill be drier and less tender, Denton points out. A test for doneness is to twist the drumstick which is connected to the thigh. If the joint between the thigh and drumstick is loose, the chicken is ready to eat. OPEN 24 HR.-ORE AT FOOD MOftGcrttiOnly 42 M 656 All Yoii Core To Eat Buffets 7AYSAWKK futarifif: Breakfast items and Fresh fruit tar. Mon-Fri 4am-11am $ 3 M Sat-Sun 10pm-1pm $ 4** LUNCH featuring: Soup and Country Pickins. i llarn-Spm *4** salad tarM extra. DIMNIR Tiesfcjr.- Mexican Fust Friday.- Fist) Lover Bar with wide selection Wed.Tlwrs.Sat. Great Country Pickins Bpm-llpm $ 5** kfact Bvftot BRING IN COUPON FOR FREE PRINK. m 9 w CHOCOLATE RASPBERRY TRUFFLE COMBO et-Toro 7521 N T way Or. 424-IOU le Porte TK. 616 W. Main 471-2505 MEXICAN RESTAURANT Orders To Go Available ALL YOU CAN EAT!! BEEF or CHICKEN FAJITAS S*nro4 wit* GvKWnol* Satal, Sowr Crown, Retried town, Spanish like, •no' Corn or Flour Tortilla.

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