The Baytown Sun from Baytown, Texas on December 1, 1982 · Page 13
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December 1, 1982

The Baytown Sun from Baytown, Texas · Page 13

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Baytown, Texas
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Wednesday, December 1, 1982
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Page 13
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4-B THE BAYTOWN SUN 19t2 Relishes Make Special Presents Homey gift* from the kitchen are personal preienU that show you really care. They also are more economical. Put homemade relishes, special whole pears or butterscotch sauce into attractive containers. TIPSY CHUTNEY 3 cans (1 pound four ounces each) crushed pineapple 4 large limes X cups red wine vinegar 1 box (1 pound) dark brown sugar 3 cups dark ralains 1 cup dark Jamaican rum 1 cup coarsely chopped pecans Vi cup chopped crystallized ginger 3 tablespoons instant minced onion iVk teaspoonssalt 1 teaspoon ground nutmeg 1 teaspoon ground allspice V« teaspoon garlic powder Turn pineapple and all syrup into a large open kettle. Wash and cut limes into quarters, leaving peels on. Combine limes and wine vinegar in blender jar. Whir until chopped. Add to pineapple along with all remaining ingre- i. Bring to a rolling boll. Cook uncovered over medium heat 1 hour until thick. Remove and pour into sterilized Jan. Cool; cover and refrigerate. (There is no need to seal with paraffin.) Makes approximately 2 quarts. FRESH APPLE CHUTNEY 4 cups cored, pared, apples X cups seedless grapes % cup chopped onion (1 medium) Vk cup chopped red pepper 1 dove garlic, chopped Z cups dark brown sugar 2 cups cider vinegar 1 tablespoon mustard seed 1 tataaepoon ground ginger I teaspoon ground allspice 1 teaspoon salt K teaspoon hot pepper sauce In targe kettle or saucepot, combine all ingredients. Bring to boil; reduce heat; simmer about 1 hour until mixture thickens. Stir often to prevent sticking. Spoon into desired containers. Chutney may be refrigerated for at least 6 to 8 weeks. Or pour boiling hot chutney into sterilized jars, leaving '/4-inch space. Label and store. Makes 5 to 6 half-pints. French Chef Perfects Dishes Of Provinces DECORATIVE CONTAINERS add to pleasure of chutney or relish gifts. Teen Dieters Should Begin With Good Attitude ByGAYNORMADDOX Stand outside any high school around dismissal time and you will be surprised at the number of overweight boys and girls who emerge from the classrooms. This situation threatens their health and in many cases their activities. There are many diet books and diet plans available but one directed entirely toward the teenagers will help them more than one planned around overweight adults. A book I wrote several years ago called "Slim Down, Shape Up — Diets for Teen- agers," published by Avon, considers from a nutritional ingle and the social angle the problems of an overweight teenager. Although eating less but enough of the right kinds of food and an increase in daily physical activity are basic to your Dinner Includes Spareribs By CECILY BROWNSTONE Associated Press Food Editor DINNER FOR TWO Spicy Spareribs and Rice Corn and Green Limas Baked Custard SPICY SPARERIBS The ribs are simmered until tender before the sauce is added. 2 pounds (about) fresh pork spareribs, cut in lengthwise single ribs 2 cups water 1 medium onion, peeled 1 clove garlic, peeled and halved '/« cup molasses Vi cup ketchup 3 tablespoons prepared mustard In a 3-quart saucepan bring spareribs, water, onion and garlic to a boil; water should barely cover ribs. Simmer, covered, until ribs are so tender they may be easily freed from bone — 40 to 60 minutes. Remove ribs to a foil-lined shallow pan into which they just fit in a single layer. Stir together molasses, ketchup and mustard ; spoon over ribs. Bake in a preheated 375- degree oven until very hot — 20 to 25 minutes. Makes 2 large servings. INFORMAL BUFFET Vegetables and Cheese Dip Sliced Meats and Potato Salad Ice Cream and Walnut Pralines WALNUT PRALINES Perfect to serve now and at Christmas. 1 cup firmly packed light brown sugar Vfe cup granulated sugar % cup half-and-half 2 tablespoons light com syrup 1 cup coarsely broken walnuts V4 teaspoon vanilla In a heavy saucepan stir together brown sugar, granulated sugar, half-and-half and corn syrup. Over medium heat, stirring constantly, bring to a boil. Without stirring, continue boiling until temperature on candy thermometer reaches 233 degrees or until a teaspoonful ot the mixture dropped into a bowl of very cold water forms a soft ball that flattens upon removal from the water. Let stand off heat until lukewarm (110 degrees). Add nuts end vanilla. With a wooden spoon beat until mixture begins to thicken and loses its gloss — about 5 minutes. Drop by teaspoonfuls onto wax. paper-lined cookie sheets. Let stand until firm. Wrap individually in wax paper and Jtore in a tightly covered container in the refrigerator. Mikes about 2 dozen. FAMILY DINNER Brisket and Vegetables Potatoes and Salad Baked Spiced Apples Coffee or Tea BAKED BRISKET Vegetables cook with the meat. 2V 4 -pound thin-cut boneless beef brisket Salt, pepper and paprika to taste 4 medium onions, thinly sliced 4 medium carrots, thinly sliced 1 giccu pepper (seeds and membranes removed), thinly sliced Sprinkle brisket with salt, pepper and paprika. Turn the onions, carrots and green pepper into a casserole not much wider than the meat. Place meat, fat side up, over vegetables. Cover tightly. Bake In a 300- degree oven (no need to preheat) until beef is very tender when a fork is inserted in it — 3 to 3Vi hours. If casserole is heavy, it should not be necessary to add liquid during the baking. Skim off fat, before serving, if you like. Makes 4 servings. weight problem, there is the vitally important matter of emotional stability, too. One of the first steps toward attaining emotional stability if you are an overweight teen is to realize that being overweight may be unfortunate but is nothing to feel guilty about. It is a physical problem, not a moral one. The sooner you accept that fact yourself and make parents, relatives and associates who are critical realize it too, the sooner you will be able to escape from your unjustified feel- ings of despair, of inferiority, and of being unwanted. We must always keep in mind that it is much better to have a reasonably well-adjusted obese adolescent than to have a strenuously treated, confused and unhappy adolescent. ByTOMHOOE AP Wine and Food Writer . Prance is renowned for its haute cuisine, which some consider a costly and ingenious way of dressing up food with rich sauces. Less known in America is French regional cooking, which features some of the country's finest dishes. Many of the top French chefs come from the provinces, and regional cooking is their first love. Such a one is Antoine Bouterin, boyish-looking ruler of the kitchen in New York's Le . Perigord restaurant. Born 29 years ago in Provence, a region famous for dishes featuring garlic and olive oil, Bouterin is well : versed in haute cuisine. But he is intrigued by the regional fare of his homeland and hopes to bring out a book on provincial cooking. This interest is reflected m the menus of Le Perigord. From time to time it will specialize h? the dishes of a specific region, such as Normandy, which Bouterin recently saluted with a memorable souffle laced with calyados, the fiery apple brandy from Normandy. "In my book I plan to deal with recipes from 10 French provinces," Bouterin told me recently. "These gastronomical specialties will range from appetizers to soup, salad, entrees and, of course, desserts.'' The regional cooking of France runs the., culinary spectrum*'". There is the roast pork dressed:'.; with .prunes from Touraine, the ; classic boeuf Bourguignon from * .Burgundy and the truffle delights " of Bordeaux where this exotic !• fungus -grows. And hundreds of" other dishes. Bouterin formed an immediate;', attachment to New York, unlike ; some visitors to the city. He says, • however, his movements are • somewhat limited at the moment, 1 since he has not yet learned to speak English. Bouterin spends a good deal of : time perfecting the desserts in his new kitchen domain. One regional dish he serves is Gateau Leger, a specialty of Savoy, in the pro- . vince of French-Comte, known for its rich cream and butter. Here is his recipe: 6 egg yolks IVfe cups granulated sugar 2 cupy flour : 1 pound sweet butter, melted Zest of one lemon Pinch of salt 6 egg whites Preheat oven to 350 degrees. ; Whisk egg yolks and sugar- together until thick and lemon yellow. Add flour, melted butter, lemon zest and salt. Mix well. Beat egg whites until they form stiff peaks. Gently fold whites into first mixture. Butter a rectangular cake pan and dust with sugar. Pour mixture into pan and bake for 30 minutes. Get $5SQ Worth of Groceries FREE From Community @ Coffee. Here's how it works. Just fill out the mail-in certificate below and mail it to us with a cash register tape from your favorite grocery store totaling $35 or more, along with the large "Community Coffee" emblem with the house from the front panel of seven 11b. packages. (Please don't send the coupons at the top of the packages —save them for valuable premiums.) That's all you have to do! Then we'll send you a coupon worth $5 for groceries thai you can redeem at your favorite grocery storej'Comrnunity t Coffee's $5 GroceryCqUpbn It'squr way of thanking you for recognizing 1 fa great coffee when you taste it Community ^•sl _ ..».-. 'snv FRESH ROASTED 4. My to « Community Coffo /"FRESH I ROASTED Name. _ State. .Zip, Ofter ••)*•» Marc* 31. tM3.1 mil one pef houwtxXd or mixing address Vo«l wf»r« protnCrled. raxed Of restricted This m«iKn certificate mutt accompany your request and may nol be reproduced to any lorn Z«C<x)errH«be»xlcaiM»a«»uf»deM«vDuehc«i«r«que«»»ridllw»enol specilically meeting poors 1 rhru 4 abov* Win receive no festwor- R«—eaDowM weeks lor delivery Nol resoonsow kx mm kwt o< wcwved ader ewwMion <tte OHer 9001« *«• ol Teu« only c M6JCOMMUN1TYCOFFFFCO.INC Mail to: Community Coffee. J5.00 Grocery Coupon Offer, P.O. Box 4447. Baton Rouge. LA 70821

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