The Daily Herald from Provo, Utah on April 13, 1975 · Page 45
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The Daily Herald from Provo, Utah · Page 45

Provo, Utah
Issue Date:
Sunday, April 13, 1975
Page 45
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Page 46-THE HERALD, Provo, Utah, Sunday, April 13, 1975 :W:::::::::::%^ '•••••••••••••••••••••••••' >:• By a Man Cooking for Men Ask the Cook: Food for Americans Making Bread And Freezing It Since the whole world seems to be on a diet, how about a few dues as to how to stay on one of the blasted things. First, announce it to the whole community — tell your friends, and especially your enemies! Nothing will deter you more than trying to explain that you gained, not lost. Second, weigh yourself once a week, not daily. If you are on a proper diet, it will be slow, and nothing kills good intentions more than seeing those blasted scales stay in the same old place. Third, watch something ridiculous on the boob tube. As 1 write this, I am watching the Academy Awards. Now if that isn't enough to put your stomach into turmoil, I don't know what will do it! What to eat on a diet? Stay away from diet foods. Most of them have oodles of calories, little food value, and most of the biscuits and liquid diet foods do not provide roughage that the body needs. Most physicians will tell you, eat regularly, eat the same foods you normally do, and just chop the caloric intake down to a modest amount that is about half of the intake your body size calls for. About eating out. Sure, the temptations are even less when you're away from that cussed refrigerator and bread box at home. Go to a good restaurant, eat heavily at the salad bar, skip that lovely warm bread and the gravies and sauces. Have a baked potatoe, they have only about the same calories as a large banana or orange! I had a filling, delightful, very pleasant 450 calorie lunch the other day at the Plank House. Ate my fill of crisp, cool, marvelous salad, a magnificent roast beef sandwich and some black "Postum." Eat out often; just avoid the really fattening foods, go high on the protein, cut your bread intake to two slices a day, and pretty soon you will be so doggoned skinny that none of your clothes will fit your new body! And your husband will be so delighted that he'll blow you to a complete new wardrobe! Now for today's recipe. I've had at least a thousand requests to repeat the "Fat Boy Apple Pie" recipe that we ran a couple of years ago. Well, honestly, I had two requests. So here it is. FAT BOY APPLE PIE PREPARE: Your regular one-pie crust recipe. This will make two pies. Roll them out and flute the edges high in a couple of 9 inch pie pans. PEEL AND CORE: About 8 apples. Don't use bottles or canned — they ain't the same. SI ice them up and then put them into the crusts and top with a little cinnamon and some lemon juice, and about a half cup of sugar for each pie. PREPARE A TOPPING OF l&V-jcups flour '/2 cup brown sugar V 2 cup white sugar 1 or 2 cups dropped pecans 1 & '/2 cups margarine (2 or 3 cubes) COMBINE ALL INGREDIENTS: Get your hands in there and mix it until it is a nice crumbly mixture. PUT TOPPING ON PIE AND: Make sure that none of the apples peek through the crumb topping, then bake at 425 degrees for 15 minutes, then reduce heat to 350 for another 45 minutes. SERVE WITH: Thinly sliced cheddar cheese. Apple pie without cheese is like a kiss without a squeeze. NOTICE: This pie lives up to its name — it's fattening, delightful, and will draw raves. Bake enough of these and maybe he'll get you that new wardrobe, even if you don't become a skinny old girl! By NAN WILEY Dear Nan: IV) you have a recipe or a special way of making bread ahead of time and freezing it, such as you can buy at the grocery store 9 I tried it and the bread never rose once it was brought from the freezer. — Mrs. B. Brennan. Kansas City, Mo. Ix>t me quote from the Farm Journal Free/ing and Canning Cookbook "We believe the best way to freeze yeast breads, rolls and coffee cakes is to bake them first Some superior country cooks have success freezing the dough first but to get light loaves every time from frozen dough may be a problem. Sometimes a part of the yeast is inactivated and in addition to poor volume, the loaves may have a dry, tough crust." I would like nothing better than to bake bread from scratch every time but my days are so full that I, too. buy the frozen loaves. They are so much better than ordinary shelf bread, which is more air than anything else. However. I have had trouble getting some of those frozen loaves to rise, too I know one brand says to use within such-;md-such a time, but since there is no due date on it that doesn't help much. Nutrition Notes Plant collards, onions, radishes and mustard in the middle of your local growing season for a fall crop. ' Seafood Connecticut Style Greek Cooking Is Simple, Delicious NEW YORK - (NEA) Unlike the ill-fated Cho Clio San in Madame Butterfly, Theonie Marks' brief encounter with a young Naval lieutenant in her native Greece in the mid-1950s had a happy ending. Many TV cooking show fans have come to know her as the Goddess of Greek cuisine from her show originating from WGBH- Boston, also the home-base of the popular Julia Child French Chef shows. FASOULAKIA'FRESKA (String beans with tomatoes) 1 pound fresh green beans < 1/3 cup olive oil 1 medium onion, diced 3 fresh tomatoes, peeled and diced 1/3 cup fresh parsley, chopped coarsely Salt and pepper to taste 1/4 teaspoon cumin (optional) . Cut off ends of beans, then cut in half. Wash and drain. " Put onion in saucepan and . place beans on top of them. Sprinkle oil on beans, cover !' and let siz?le over medium ;;heat for about 1 minute. Un• cover, add tomatoes, parsley, ; salt and pepper. Cover and simmer for 2 minutes. Uncover them and cook over medium heat until beans are tender. If the liquid evaporates add a little water. Before serving add cumin if desired. MELOPITTA NISSIOTIKI (Island honey and cheese pie) 1 pound fresh mizithra or ricotta cheese 1/2 cup sugar 1/2 cup honey 3 medium eggs, beaten 1 teaspoon grated lemon peel For crust 1 cup all purpose flour 1 tablespoon sugar 5 tablespoons chilled THEONIE MARKS: Snowy Boston has been most hospitable to this native of the thyme-drenched island of Rhodes, Greece. butter, cut in cubes 2 tablespoons ice water In a bowl put flour, sugar and butter and work with fingers quickly, rubbing flour and butter until small (bean si/e) particles of dough form. Add 1-1/2 tablespoons water and mix with hands, pressing inwards from sides of bowl and up from bottom. Add remaining water and form dough into ball, picking up loose particles. Flatten dough slightly. Wrap in wax paper and chill for half an hour. On a lightly floured board roll dough very gently to flatten. Then roll from center outwards quickly and evenly to get equal thickness, about 1/8 inch thick and one inch larger than a 9-inch pie dish. Fold dough in half and lift into pie dish. Unfold and turn edges of dough under 12 inch and then press with fingers to (lute. Inside pie shell set another 9-inch pie dish to hold shell in shape. Bake in a preheated 350 degree oven for 10 minutes. Remove and when cool remove the extra pie dish. In a bowl mix cheese and sugar. Add honey and mix. Beat eggs until well mixed and frothy and add to mixture. Add lemon peel, mix well and put into cooled pie shell. Bake in a pro-heated 350 degree oven for 45 minutes or until cracks appear on top of filling. Serve hot or cold. Makes (i servings. ZOUZOUKAKIA (Meat ball sausages in wine sauce) 2 pounds finely ground lean beef 2 eggs, lightly beaten 2 garlic cloves, finely minced 1/4 cup parsley, chopped 2 tablespoons grated kephaiotiri or Parmesan cheese 3/4 teaspoon cumin, ground Salt and pepper to taste 1 cup flour to roll sausages in 1 cup soaked and squeezed stale bread (Greek, Italian or sourdough) 1 cup olive oil to fry For sauce: 2 cups tomato sauce 1 garlic clove, slit 1/2 cup dry red wine Salt and pepper to taste • Soak stale bread. Squeeze out excess water, wrap, and press in towel to absorb water. Pick out 1 cup of white part of bread in small pieces. In a large howl put meat and bread. Mix together thoroughly. Add eggs, garlic, parsley, cheese, cumin, salt and pepper. Knead with hands until thoroughly mixed. Take small (walnut size) pieces of mixture and form into 2 inch long, sausage shaped meatballs. Roll in flour. Fry sausages in hot oil until brown on all sides. Drain and set aside. In a 3 quart saucepan heat 2 tablespoons olive oil left in frying skillet, add tomato sauce, garlic, wine, salt and pepper. Bring to a boil, add sausages, cover and reduce heat. Cook over low heal for 30 minutes. Makes 6 servings. PUKA SHELLS Strung shells for men and ladies. A limited collection in natural tones from the South Pacific. Castletons Accessories All Stores DOWNTOWN, roOIHJU. OLYMPUS, FASHION PLACf. VAUfYFAIR, OGDEN, LWEBITY MALI WONDERING WHAT TO WEAR? When you come for a photographic portrait sitting we want you to be the main attraction. So we suggest you stay away from busy patterns and too- bright colors. Instead, consider long sleeves and medium solid colors as most appropriate for featuring your face. We can give specific advise when you call for your appointment, then leave it up to us — you'll look wonderful in your portrait. Director of Photography zcmi portrait studios By Aileen Claire NEA Food Editor NORWALK.Conn. - (NEA) - Ed Lindblom's bright blue eyes and blondish hair reflects his Scandinavian ancestry. A man of the waters, if not of the sea, he was born in Wilton, Conn., and worked on a lake dredge before retiring, he thought, to Florida. However, his wife missed their four grown children and five grandchildren who remained in the Northeast. So a few years ago the couple moved back to Connecticut. Lindblom came out of retirement and into the retail fish business, "pretty much by chance." A neighbor had space in an old oyster shed and the area needed a good fish store. Now, three days a week Lindblom gets up at 3 a.m. to buy fish and returns to the store by 8 a.m. He enjoys the work and his customers appreciate the fine selection of properly kept fish. His location reflects the romantic period of the community's history around the turn of the century. Norwalk then was a major center of fishing and, especially, of oystering. Oyster sloops sailed in and out of its harbors and the center of activity was a great wooden oyster shed. Up to 300 people once worked there shucking oysters along a conveyor belt on its second floor. They had to watch their steps since there was a cutout for the masts of the sloops which pulled right into the building to hoist nets full of oysters to the shuckers before returning to Long Island Sound and other fine oystering points of the era. The oyster shells were sent downhill via little iron cars from the shed and the mountains of oyster shells eventually became landfill. Some work still goes on but the staff is down to three shucking oysters by hand doesn't pay and most oysters in the area are sold unshucked. Lindblom's fish store, however, is still in the old oyster shed where he sells the local waters' yield of bluefish, flounder, mackerel and weakfish. Ed Lindblom holds a handsome example of a Long Island Sound bluefish — a local sports fish. Behind him on the wall of his Norwalk, Conn., fish retail shop, is an amberjack he caught in Florida. On tray are giant (four-pound) shrimp and local oysters. Lindblom feels strongly that the fishing limit should not be extended 200 miles offshore and points out that the haddock "is just about extinct because of the Russian trawlers fishing the area." For those who feel squeamish or unsure about selecting and keeping fish or seafood Lindblom explains that fresh, cleaned fish can keep a week if properly chilled. Live lobsters will keep a week if kept cool and moist. Clams and oysters will keep in their shells at least a week, unfrozen (or they may be frozen in the shell or shucked and kept longer), in a cool, dry place. Many, however, prefer to keep them in a kettle or collander in the refrigerator for only two or three days, uncovered, but not in a tightly sealed plastic bag. Lindblom also reveals that there is no need to put hard shell clams in water to which cornmeal has been added because these have no appreciable amount of sand. However, steamers do need to be so treated to allow them to clean themselves of sand before they are table ready. As more Americans travel from coast-to-coast Lindblom's tips from Connecticut are welcome. As are some favorite recipes from the area: BAKED STUFFED JUMBO SHRIMP 8 giant shrimp, shelled, deveined, split 1/2 cup thick cream sauce (2 tablespoons butter, 2 tablespoons flour, 1/2 cup milk) 12 ounce bag small frozen shrimp, finely chopped salt, pepper Combine chopped shrimp, cream sauce ana seasonings and divide into 8 equal portions. Mound a portion on each shrimp and chill. Dip each shrimp first in flour, then in beaten egg thinned with milk, then in seasoned bread crumbs. Deep fry; serve with lemon and melted butter. Makes 4 servings. OYSTERS ROCKEFELLER 36 oysters In shell 2 packages frozen creamed spinach 6 drops tabasco sauce Lemon juice Bread crumbs Shuck and drain oysters. Place on deep half of shells. Cook spinach as directed. Add tabasco sauce, lemon juice and bread crumbs. Spread mixture over oysters, dot with butter, bake in hot oven for 10 minutes. Makes 6 servings. BROILED BLUEFISH 4 bluefish fillets 1/2 cup mayonnaise 2 tablespoons lemon juice thyme Preheat broiler. Mix mayonnaise, lemon juice and thyme. Rub over fillets. Lay fillets on greased foil. Broil till fish flakes when pricked with a fork or toothpick. Serve with dilled tartar sauce made of finely chopped dill pickles, finely chopped onion, mayonnaise and lemon juice. I OUTDOOR SCENE UTAH COUNTY'S ONLY OUTDOOR FURNITURE STORE • Patio Sets • Rattan Furniture • Wrought Iron • Gas, electric, and charcoal barbeques GLOSE-OUT NOW ON MANY FURNITURE ITEMS! AWNINGS CANVAS GOODS 10'x20' ALUMINUM AWNING with ittil potti INSTALLED SPECIAL $ 419 95 ALL TYPES OF AWNINGS, FABRIC & ALUMINUM AT HUISH'S! PAINT AND PAINT SUPPLIES Roll Goods Boat Covers Tarps * Webbing Specialty Products Zippers WINDOW COVERINGS • Draperies & Rods • Window Shades • Woven Wood Shades • Venetian blinds • Transparent Window • Shades • Stage Curtains and Rigging I DUTCH BOY LATEX FIAT & SEMI-GLOSS 95 GAL. while it laittl 17$7 South State, Orem Phone 225-1512

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