Southend Reporter from Chicago, Illinois on April 7, 1977 · Page 31
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April 7, 1977

Southend Reporter from Chicago, Illinois · Page 31

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Chicago, Illinois
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Thursday, April 7, 1977
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Page 31
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(Ci (W KronomM Nempupm, Wednesday, April It. 1M7 Section 111 Tinleycookoffers Norwegian recipes |8W3$Cicto sconsMii - GOV'T tNSPECTE SPECIALS HAMS SHANK PORTION BUTT PORTION SHANK HALF NO CENTER suces REMOVED Ib. [EASTER SMOKED POLISH SAUSAGE $ 1 9 Ib. OUR OWN FRESH POLISH or ITALIAN SAUSAGE FRESH GRADE "AA" LARGER AC EGGS 03 LOIN END PORK LOIN ROAS " 'Ib. FRESH MEATY SPARE RIBS 99 Ib BRISKET STYLE CORNED BEEF 99* LEAN - PURE - FRESH GROUND BEEF (APPROX. 75% LEAN) SOLD IN 5 LB. Pkgs. or Mora Less Than 5 Pounds 70' Ib. Ib. OUR OWN MADE GROUND BEEF A PATTIES h APPROX. 75% LEAN W BONELESS ROLLED IMPORTED LEG LAMB $139 1 Ib. BONELESS ROLLED BOSTON ROAST UD.A. CHOICE $ 119 I Ib. GOV'T INSPECTED SMOKED Our Cook of lite Week gets ready to offer her daughter, Tracy, a taste of the delicious Norwegian rosettes. Food for thought Join the peanut craze with a tasty African chicken dish SLAB BACON SIZE U.S.D.A. CHOICE SIDES OF BEEF CUSTOM CUT WRAPPED .- Vfi\ LABELED r*" m*4%l f*m ^tf\ttr YOUR FREEZE iSKANHTJOTS MINI SIDE «f M3 Lbs. of Meat 129^ You thought you'd beard everything about peanuts this year, right? Well, if the following isn't the p-nuttiest recipe you've ever seen or tasted, you must have some culinary repetolre! A most unlikely combination of ingredients, this dish b 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 pepper--but wait til you try it! Save your judgment until after the taste test, which this recipe will pass with dying colors. [ 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 there is no peanut butter so peanuts must be ground and pureed by hand. In this country preparing the dish is a pleasure. With the Wear-Ever Pokey Pot slow cooker no time is lost lingering around the stove waiting to stir or add ingredients. To complete this peanut/chicken medley serve it over a bed of rice, and accompany it with a cucumber yogurt saltd, pickles or chutney. POKEY PEANUT CHICKEN pound chicken, cut up 4 medium onions, thickly sliced 2 cups tomato puree l 12-ounce jar smooth peanut butter 1 dove garlic, crushed 1% tsp. crushed red pepper cup Spanish peanuts Place chicken and onions in crock or 3% quart Pokey Pou Combine tomato puree, peanut butter, garlic and crushed red pepper; mix well. Pour over chicken. Place crock in outer shell «f slow cooker. Cover; cook on low setting for five hours. Remove cover. Stir in peanuts. Replace cover. Cook % hour longer. Garnish with tomato wedges, parsley or Spanish peanuts, as desired. Makes * servings. By JOYCE MACEY Mrs. Sandy Meyer, Tinley Park, considers herself a Norwegian American since both tier 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 tike 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 v pie eat more vegetables like carrots and cauliflower which grows better in colder countries t with short summers like Norway has. Corn is not served since it's not grown and is too expensive to buy. Dinner is 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-face- 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. Heatrosette 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. If rosette when baked doesnot leave iron, it can be released with a fork. Drain. Serve plain or sprinkle with confectioner's sugar. Makes 40. LEFSE 10 Ibs, Idaho potatoes 1% 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 for pie crust, rolling as thin as possible. Bake on hot griddle (400° F.) Use pastry brush and brush lightly^ with water. TM Turn Lefse to brown slightly on both sides. When baked, cut intotriangular shaped pieces. Before serving, spread with soft butter and sugar if desired, and roll like a crepe. You don't have to be Oriental for Sukiyaki Urn wwsial bat tasty comMmatioa of chicken, peanut butler, garlic, tomato poree and crested red pepper are cooked slowly for Pokey Peanut Chicken. Down Mexico Wav MOLE...OLE! Hats off to one of Mexico's popular and famous foods mote, a chili-spiced sauce tnars traditional)} flavored and thickened with ground nuts and seeds. It's paired with chicken and called Mole PoWano (pronounced mo'lay" pob- lan"-o). Mole Poolano ts good for familj dining as well as entertaining (it's one of the traditional feast dishes in Mexico). Serve ft with crisp tortillas, retried beans, rice and Mexican beer for a grand south of-the border style meal--ole' MOLE POBLANO ((servings) 1 frying ihuUn 3 to 3!i Ib)- ii1 up % cup olive oil 2 dotes garlic, chopped 1 medium onion, sliced 1 Rosanla Stone-ground com Tortilla (frozen or refrigerated), rut in Strips and toasted \ cup Heedless raisins % cup olaneed slivered almonds I tablespoon toasted sesame seed 1 spng parsley \ pound frevh tomaloci peeled and seeded 3 tablespoon*; mild chili powder % teaspoon each anm ·seed, ground cumin. clo\e;, rm namon, coriander l square (l m.) ans»eei- cited chocolate, melted 1 can (10oU Rosarita Enchilada sauce 2 cups chicken broil) FTJ chicken in oil on all *,ides over medium heat un til light!} browned; remote from pan and set aside In blender container blend not 8 eight ingredients to a vjnootfi paste Blend in chili po*der, seasonings and thocotalc Pwir blended to maio mixture into pan con tailing drippings from Omken Simmer 5 minutes. Mining frequently Stir in enchilada sauce and broth Arrant chicken in mix lure, tnxvr and simmer 30 1« 4.S minutes, tir until m U n i-. lender Two pounds beef sirloin steak cut one inch thick 16-18 green onions (tops in- eluded), sliced Four small white onions, halved lengthwise, then cut cross-wise y inch thick One can (11 ounces) bean curd, drained, cut into % to y t inch cubes One pound fresh mushrooms sliced lengthwise One can (nine ounces) yam Hoodies, drained One beef bouillon cube One cup boiling water One fourth cup brown sugar One cop soy sauce One dote garlic, finely chopped Four tbb, cooking fat Cooked rice to serve with meal Cut steak in thin strips across grain Before cooking time, arrange attractively on each of two large trays, keeping each food separate: half of the beef, green onions, white onions, bean curd, mushrooms and yam noodles Crush boijilltm cube and dissohc in boiling water, add brown sugar and wj sawv Divide uito two pnr tions and reserve. In large frying pan quickly cook half of beef and half of garlic in two this, fat Push meat to one side. Pour K cup reserved liquid in pan. Add following vegetables from one platter, keeping foods separate white part of green onions, sliced white onions, bean cord, mushrooms and am noodles. Add ^ cup more reserved liquid. Cook, uncovered, over medium heat, lifting vegetables gentlv to coat with sauce for 2-3 minute* or until vegetables are heat cd through. Fold in tops on onions Prepare the second platter of meat and vegetables m the same manner. Serve with cooked nee. Males eight servings Baba dough i*. the mhcM of the MWI doughs, hcaw with sugar and butler, and is used for Baba rum cak«, siollrn and coffee cake SPAPFRl

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