Southend Reporter from Chicago, Illinois on April 7, 1977 · Page 29
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April 7, 1977

Southend Reporter from Chicago, Illinois · Page 29

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Chicago, Illinois
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Thursday, April 7, 1977
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Page 29
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KetinomKl N.'Wspjpt-r\, Wednesday, April d, 11F77 .Suttlon til TinleycookoffersNorwegianrecipes HAMS SHANK PORTION SHANK HALF REMO TM POLISH or ITALIAN SAUSAGE POLISH SAUSAGE $119 I I PORK LOIN ROAST 8 ** 9 FRESH MEATY SPARE RIBS 99' BRISKET STYLE CORNED BEEF 99' LEAN - PURE - FRESH GROUND BEEF {APPROX. 75% LEAN) SOLD IN 5 LB. Pkgt. or More Less Than 5 Pounds 70' Ib OUR OWN MADE GROUND BEEF PATTIES APPROX. 75% LEAN BONELESS ROLLED IMPORTED LEG LAMB $139 1 Ib. BONELESS ROLLED BOSTON ROAST Our Cook of the Week gtts ready to offer her daughter, Tracy, a taste of (he delicious Norwegian rosettes. Food for thought Join the peanut craze with a tasty African chicken dish GOV'T INSPECTED SMOKED By me SLAB BACON U.S.D.A. CHOICE SIDES OF BEEF CUSTOM CUT WRAPPED LABELED YOUR ASK UMT JOE'S Mini You thought you'd heard everything about peanuts this year, right' Well, if the following isn't the p-nutbest recipe you've ever seen or tasted, yoa mast have some culinary repetoire! A most unlikely combination of Ingredients, this dish is a truly sensational one. The Western taste is not generally geared to such a mixture of chicken, peanut butter, garlic, 4omatoe puree and crushed red pep- oer-but wait 'til you try 1C Save your judgment until after the taste test, which this recipe will pass with Qylng colors. i The origin of this dish is in Cameroon--in equatorial West Africa, There peanuts and chicken are abundant, and combining them in recipes is both common and popular. The chicken dish pictured here is a true luxury in Cameroon, where were is no peanut butter so peanuts must be ground and pureed by hand. In this country preparing the dish is 3 pleasure With the Wear-Ever Pokey Pot slow cooker no time is tost lingering around the stove waiting to star or add ingredients To complete this peanut/chicken medley serve it over a bed of rice, and accompany it with a cucumber yogurt salad, picUes or chutney. WKETf PEANUT CHICKEN 3H pound chicken, cut up 4 medium onions, thickly sliced 2 caps tomato puree l 12-otmce jar smooth peanut tatter 1 dove garlic, crashed 1H tsp. crushed red pepper «ip Spanish peanuts Place chicken and onions in crock or 3H quart Pokey POL Combine tomato puree, peanut butter, garlic and crushed red pepper, mix wefl. Pour over chicken. Place crock in outer shell of stew cooker. Com; cook on low setting for five Jwuis. Remove cover. Stir in peanut; Replace cover. Cook % hour longer. Garnish with tomato wedges, parsley or Spanish peanuts, as desired. Makes 6 servings. By JOYCE MACEY Mrs. Sandy Meyer, Ttoley Park, considers herself a Norwegian American since both her parents came from that Scandinavian country. Sandy and her husband Rich, an engineer, spent three weeks in Norway two years ago and Sandy noted some of the eating habits, much different from ours. Breakfast consists of a groaning smorgasbord table of breads, cheeses, herring and other fish plus fruit and other delectable dishes. At noon the Norwegians sit down to another meal, their biggest of day. Again, the entre might be fish, because that's what Scandinavian people never get enough of Their meat Sandy noted is nothing like ours and if you order a steak you get what is similiar to pot roast. Next on the menu would be boiled potatoes. Mrs. Meyer observed her relatives and friends eating three and four potatoes -each and yet they didn't seem to have weight problems. As for salads they weren't too popular Peo-,, pJe eat more vegetables like carrots and cauli-" flower which grows better in colder countries" with short summers like Norway has. Corn is not served since it's not grown and is too expensive to buy. Dinner ts followed by dessert of fresh strawberries and ice cream and a torte served with real, fresh, whipping cream. As for supper, it might be just open-facer sandwhiches- after each meal. And plenty of fresh fruit after this lighter meal. The Lefse recipe Sandy passes on to our readers could be described as a Norwegian tortilla. The recipe makes about 20 large cakes. and Sandy cuts these in fours. In Norway they are eaten with jellied veal or. with sugar sprinkled over the butter. Mrs.' Meyer said she only makes the Lefse on very special occasions. She is very active with church work, Lady Lions in Tinley, a sewing class, a local bunco club and of course caring for her home, bus-; band and their one child, Tracy, age seven.. The Meyers both belong to the Sons of Norway club. ROSETT-BAKKELS (NORWEGIAN ROSETTES) 2 eggs 1 This, sugar ^ tsp. salt % tsp. cardamom 1 cup milk 1% cups all-purpose flour Vegetable oil Beat eggs lightly and add sugar, salt, cardamom, mill and flour. Beat thoroughly. The batter should be of consistency of thick cream. Heat oil to 350" F. Heat rosette iron in oil until iron is hot. Drain excess oil from iron on paper towels and dip iron into batter being careful not to allow batter to cover top of iron. Place in heated oil and cook until lightly browned, tf rosette when baked does not leave iron, it can be released with a fork. Drain. Serve plain or sprinkle with confectioner's sugar. Makes 40. LEFSE 10 )bs. Idaho potatoes 1H Ibs. all-purpose flour Boil potatoes (with skin on) until fork penetrates easily. Cool. Peel and grind, using medium setting on meat grinder. Take approximately 2 cups of potatoes at a time and work flour in, kneading as for bread until potatoes develop some elas icity. Form into a ball and roll out as lor pie crust, rolling as thin as possible. Bake on hot griddle (400° F.) Use pastry brush and brush lightly with water. Turn Lefse to brown slightly on both sides. When baked, cut intotriangular shaped pieces. Before serving, spread with soft butter and sugar tf desired, and roll like a crepe. You don't have to be Oriental for Sukiyaki H*^,Jt-^iiffmmmam****aevirztH^^^fii^n^^* ^K WJWXH^^H^ -^^^^B*-TM-,^TM Am vMsul bat tasty comMutio* of chicken, pea it butler, garlic, tomato pane and embed red pepper are cooked slowly for Poke) '· *airat Chicken. DownMexicoWav MOLE~OLE! Hals oil to one of Mexico's popular and famous foods mole, a chill-spiced sauce that's traditional!} flavored and thickened with ground nuts and seeds. It's paired with chicken and called Mole Poblano {pronounced roo'Jay* pob- y cup olive oil 2 cknes garlic, cnr »ped 1 medium onion, s ced 1 Rosarna Stoi --ground com Tomlla (frozen · refnger Mole Pobtano is good for familj dining as well as en lemming (it's one of the traditional feast dishes in Mexico). Serve it with crisp tortillas, rcfried beans, rice and Mexican beer for a grand south of the border MOLE POBLANO (I servings) 1 frying thitkcn (3 to 3!$ Ib ). cut op cut in stnps and astcd y cop v-edless n sins !4 cop Wanted ivcred almonds 1 tablespoon toajr -d sesame seed j l spng parsley % pound fre*,h Jor, 4toes peeled and seeded" 3 tablespoons m 'd cbiii powder ^ teaspoon esct anhc seed. ground cumm. clm[ *, an namon. coriander \ tcavpmm ^all 1 square (1 m.) unsweetened chocolate, melted 1 can (10 oz 1 Rosarila Enchilada sauce 2 caps chicken brolh Fry chicken in oil on all sides over medium heat until lightly browned; remove from pan and set aside. In blender container blend nexta eight ingredients lo a vnootii paMe Blend in chili po«der. seasonings and chocolate Pour Mended tomato mixture into pan containing drippings from chicken Simmer 5 minutes. MimnR frequently Stir in enchilada sauce and broth Arrange chicfcen in mix- lore, covir and simmer 30 1o (5 minuter, or until dm km is lender Two pounds beef sirloin steak cut one inch thick 16-18 green onions (tops included), sliced Four small white onions, halved lengthwise, then cut cross-wise V4 inch thick One can (11 ounces) bean curd, drained, cut into H to )i inch cubes One pound fresh mushrooms sliced lengthwise One can (nine ounces) yam noodles, drained One beef booHIon cube One cup boiling water One fourth cup brown sugar One oip soy sauce One clove garlic, finely chopped Four tHs cooking fat Cooked nee to serve with meat Cut steak in thin strips across grain Before cook ing time, arrange attractively on each of two large trays, keeping each food separate half «f the beef, green onions, white onions, bean curd, mushrooms and yam noodles Crush bouillon rube and diswhc in bmling waler, add brown -suRar and soy saurr Ditrdr uiln two par ferns and reserve. ID large frying pan quickly cook half of beef and half of garlic in two tWs. fat. Push meat to one side. Pour y cup reserved liquid in pan Add following vegetables from one platter, keeping foods separate white part of green onions, sliced white onions, bean card. mushrooms and Jain noo Add % cup more reserved liquid. Cook, uncovered, over medium heat, lifting vegetables gently to coat with sauce for 2-3 minutes or until vegetables are hrat- Fold in tops on onions Prepare the second platter of meat and vegetables in the *amc manner. Ser*c with cooked rice Make* eight servings Baba dough is ibr nrbcsi of Ihr fWiorl doughs. h?avj with Mjgar and butter, and n. wed for Baba nmt cakes. Mollrn and coffee

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