New Braunfels Herald Zeitung (Newspaper) - December 26, 1984, New Braunfels, Texas
Children enjoy cooking with eggs
Wednesday, December 26, 1984
BSimple brunch ushers in New Year
When Thanksgiving arrives, so does the season of holiday feasting. From mid-November to early January, our tables are laden with seasonal treats and our refrigerators are stuffed with leftovers.
New Year’s Day marks the imminent return to normal winter routines and, although visions of sugarplums no longer dance in our heads, the delicious tastes and smells of festive holiday means are not forgotten.
After enjoying the abundance of hearty food and drink that is so characteristic of holiday entertaining, what could be a better way of celebrating the first day of the year than with a light brunch? Family and friends alike will appreciate a simple but elegant meal to usher in a year full of exciting possibilities.
Whatever you decide to serve as the main dish. try to keep it light and
simple. Perhaps a souffle or a quiche served with a green salad best suits your tastes, or you may find the standard breakfast fare of bacon and eggs more appealing.
The foods you choose as accompaniments will help to make the meal special, and you don’t need to spend hours in the kitchen in elaborate preparation in order to end up with results that you’ll love.
The recipe below for Crustless Vegetable Quiche, reproduced from Cooking by Degrees (CBI Publishers), is easy to make and to
Edited by l,aura Fried and Terence Janericco, Cooking by Degrees is a compilation of recipes contributed by alumni, professors and friends of Boston University. This quiche recipe was submitted by-Beatrice Trum Hunter, and is delicious served either hot or cold.
(RUSTLESS VEGETABLE QUICHE
14 cup peeled, cubed eggplant I onion, chopped
4 raw mushrooms, sliced i optional) 3 eggs
3 tbsp, sunflower or sesame seeds I cup low fat milk I tsp. paprika
* 2 cup sharp Cheddar chunks I tbsp, vegetable oil
Herbs of choice
Preheat oven to 300 degrees. Butter a 9 inch pie plate. In a bowl, combine the eggplant, onion and mushrooms. Put into pie plate. In a blender or processor, puree eggs, milk. cheese, oil and herbs. Pour over eggplant. Sprinkle with seeds and paprika Bake I‘4 to 14 hours or until firm Serve hot or cold. Serves 6.
Variation: Add diced green pep
per, celery or fresh peas.
A fruit compote or sections of fresh oranges and grapefruit is a refreshing addition to any meal, and is especially welcome after the customary overeating of the Christmas season.
Arranging the fruit attractively or serving it in a clear bowl will make it appealing to even the most devoted sweet tooth.
The Winter Compote can be made up two days in advance, which will allow the flavor of the fruit and rum to blend together, and ease the preparation process for you This recipe, also from Cooking by Degrees was among the personal belongings of Joan Fontaine which were donated to Boston University's 20th Century Archives.
I cup dark cherries, pitted I c up sectioned tangerines I cup diced apples
1 tbsp, shredded fresh ginger Juice of 4 lemon
2 jiggers dark ruin Sugar 1 optional I
In a bowl, combine chende tangerines, apples, ginger, lemo juice and rum. Add sugar, if desired liCt macerate 2 hours before serving Keeps two days refrigerated
Serves 4 to 6.
Everyone loves the aroma o' freshly perked coffee, so be sure t start a pot brewing several minute before you plan to begin serving ti meal.
A wide variety of fruit juices i really available, and you might war to consider expanding beyond th traditional orange juice. Or. for delicious variation, mix equal part of orange juice and cranberry juice.
After the festivities of New Year' Eve. a lovely brunch is an ideal way of continuing the New Year' celebration before easing into th* less exciting daily routines.
Short order cooks
Children can prepare dishes eggs-act/y to their tastes
Lee Greenwood prepares a casserole that easy and deliciousSinger relaxes in kitchen by preparing casserole, dessert
Whether he’s performing in concert, writing hit songs, or making his ow n favorite recipes, I,ee Greenwood has a style which is quite recognizable.
With his many concert
engagements and recording sessions,
I we has little time for leisure activities. But when he dites, he enjoys performing in his own kitchen “I like to keep my creative juices flowing when I’m home,” Lee said. ‘ Usually I write songs, but to really relax. I take out my recipe file and cook something delicious!"
His favorite recipe is a broccoli and rice casserole. Made with pasteurized process cheese spread, sauteed onions, chopped broccoli and cream of mushroom soup, this Cheesey Company Casserole is easy to prepare and complements any main course
Another recipe, .straight from Lee Greenwood’s personal favorites file,” combines instant chocolate and vanilla puddings, chopped nuts and
cream cheese for a tasy l-ayered Dessert
These recipes can bring the special creativity and distinctive sty Ie of Lee Greenw ood to your table.
CHEESEY COMPANY CASSEROLE
12 cup chopped onion 4 cup margarine
2 10-oz. pkgs. frozen chopped broccoli, thawed 14 cups cooked rice I 104-oz can condensed cream of mushroom soup
4 lb. pasteurized process cheese spread
Saute onion in margarine until tender. Add broccoli, rice, soup and 4 lb process cheese spread, cubed; stir until process cheese spread is melted. Pour into 1-4-quart casserole. Bake at 350 degrees, 15 minutes. Top with remaining process cheese spread, sliced; continue baking until process cheese spread begins to melt.
Makes H to 8 servings.
I cup flour
I cup chopped pecans 4 cup margarine, melted I 8-oz pkg. cream cheese, softened I cup sifted powdered sugar I cup thawed whipped topping with real cream
I 44-oz. pkg. chocolate instant pudding and pie filling mix I 34-oz. pkg vanilla instant pudding and pie filling mix Combine flour, pecans and margarine; press onto bottom of 12 x 8-1 neb baking dish. Bake at 350 degrees, 15 nunutes or until lightly browned. Cool.
Combine cream cheese and sugar, mixing until well blended. Fold in whipped topping; spread over crust. Prepare each mix as directed on package for pudding, except using 1-*4 cups milk each. Spread chocolate pudding over cream cheese layer; top with vanilla pudding chill.
Eggs are all they’re cracked up to be for short order cooking They're easy to prepare, ready to eat in minutes and. best of all, they taste great at any meal. When junior cooks know “eggs-actly" how to prepare them, they’ll really have smething to crow about!
Many kid-pleasing egg dishes are prepared on top of the range, so adult “cooking coaches” will want to make sure that boys and girls know how to use this important piece of kitchen equipment safely. Show beginners how to turn the burners on and off and how to control the heat. As you work together at the range top. practice these surface cooking safety guidelines:
—Place small saucepans and skillets on small burners. Place large saucepans and skillets on large burners.
—Keep saucepan and skillet handles turned away from the edge of the range so they will not be bumped or spilled.
—Use a wooden spoon with a long handle for stirring foods on top of the range. Metal spoons can get hot. wooden spoons will not.
—Turn the range off when you have finished cooking.
When junior cooks understand the "rules of the range,” they 're ready to “get cracking.”
Savory Breakfast Eggs is an ideal beginners’ recipes. It is easy enough for children to prepare with a minimum of adult assistance, and the quick, delicious results will give songsters a real sense of accomplishment. To start, scramble eggs in a skillet with sauteed onion, green pepper and cubed pasteurized process cheese spread, always a favorite with the children. Because it melts smoothly and easily, it's ideal for beginning cooks.
Newcomers to the kitchen will need to learn how to chop vegetables for this recipe. Explain that to “chop” means to cut into pieces with a knife. When ingredients are “finely chopped'' the pieces are very small. When they are “coarsely chopped” the pieces are larger.
Provide children with a small, sharp knife witha 2 to 5-inch blade that will be easy for small hands
to control. Sharp knives require less pressure than dull knives to cut through foods, so there’s less chance of slipping. Stress the importance of always using a cutting board to protect counter tops and keep knives sharp Do not assume that small children know the obvious. Show them winch side of the knife is sharp. how to hold the knife, and how to cut by keeping fingers out of the way. Slow and easy cutting helps to prevent accidents.
SAVORY BREAKFAST EGGS
Dash of pepper
4 lb. pasteurized process cheese spread
2 tbsp, margarine 14 cup chopped onion 14 cup chopped green pepper Cutting board and small sharp knife
Measuring cups Small mixing bow l Fork
Wire cheese cutter < optional 1 Skillet
Break eggs into small bowl. Add pepper. Beat slightly with fork to blend yolks, w hite and pepper.
On cutting board, cut process cheese spread into 4-inch cube with wire cheese cutter or small knife. Add cubes to eggs.
Place margarine in skillet Heat over medium heat until bubbly Add onion and green pepper. Cook, stirring frequently, until tender (onion will lose its very white color).
Reduce heat to low Pour egg mixture into skillet Stir occasionally until egg mixture is cooked through.
For breakfast, lunch or dinner, hard-cooked eggs are super sandwich starters. Explain to youngers that “hard boiled'' is tile wrong named for an egg cooked in its shell because boiling water is too hot for an egg. Shwo junior cooks hwo water w hich is brought to a “boil” is steaming and has large, fast-moving bubbles. When the heat is lowered to a “simmer,” small bubbles rise slowly Teach children to gently hard cook eggs this way:
—Place eggs in small saucepan. Add enough water to cover eggs by at least an inch.
—Bring to a boil over medium-high heat Cover saucepan and remove from heat. I>et stand about IT minutes.
—Immediately run cold water over eggs to stop cooking and cool.
When eggs are cool enough to handle, youngsters can peel them easily by gently tapping them on a counter top to crack the shells and rolling them in their hands to loosen the shells
Easy Egg Grills ale sure to become kids’ favorite way to use hard-cooked eggs. The egg salad filling is spread between slices of whole-wheat bread with kid-pleasing. milk-flavored American singles pasteurized process cheese food. As the mayonnaise-spread sandwich grills to tasty, lightly browned perfection, the filling warms and the milk-flavored process cheese melts, lf only part of the egg salad filling will be used at one time. show kids how to cover and refrigerate the remainder in art an tight eonian lei up to three days.
EASY EGG GRH J S
Salad dressing 8 hard-cooked eggs, chopped 4 cup chopped celery 4 cup chopped sweet pickle 12 Whole-w heat bread slices 6 American singles pasteurized process cheese Ex*!
Small saucepan with lid
Cutting board and small sharp
Measuring cups Small rubber scraper Mixing bowl Metal tablespoon
Table knife or small metal spatula Griddle or skillet Pancake turner
In bowl, combine 4 cup salad dressing, eggs, celery and pickles. Mix lightly. using metal tablespoon.
For each sandwich, cover one bread slice with egg mixture, process cheese foe dna dsecond bread slice. Using table knife or small spatula, spread top and bottom of sandwich with salad dressing, all the way to edges of bread.
Place sandwiches on griddle or in skillet over medium heat Cook until lightly browned on bottom. Using pancake turner, turn sandwiches and cook until other side is lightly brow nedLamb dish a favorite at parties in Middle East
By TOM HOGE AP Wine and Food Writer
Many Americans can either take lamb or leave it. Which explains why the annual per capita consumption in this country is only four pounds a year.
I never had much interest in lamb until I began covering the United Nations General Assembly, where most evenings were devoted to an endless round of diplomatic receptions, Arab delegates, many of whom
were raised on lamb and mutton, featured it in rich stews at their parties.
The delicacies go back to the era of the mountain warriors of the Caucasus who impaled a chunk of lamb or mutton on their swords and roasted it over a roaring fire by the side of the trail.
A Middle East diplomat told me that after nomadic tribes discovered the wild sheep which ranged through Asia Minor they first killed them as game. But soon they began
domesticating the sheep and making a wide variety of lamb and mutton dishes.
The people of ancient Israel included many shepherds, and references to lamb, which they regarded as a ceremonial meat, appeared in the Bible. Before the Jews fled from Egypt, it was said, the Ix>rd instructed them to each take a lamb and eat the flesh thereof.
One favorite dish served at Arab parties consists of ground lamb, rice and peppercorns wrapped in grape
leaves. Here is a recipe for the delicacy known as Mihshee Warak Inab.
I cup raw rice 14 pounds ground lamb shoulder Half dozen lamb bones
1 pound grape leaves
2 teaspoons salt
4 teaspoon crushed peppercorns
4 teaspoon allspice Juice of 3 lemons
Mix raw rice and uncooked lamb in bowl, adding 6 ounces water, salt, crushed peppercorns and allspice.
Soak grape leaves in warm water 45 minutes. Place leaves, greener side down, on a board and top each with teaspoon of rice and lamb mixture Roll leaves, leaving enough space to let rice swell inside. Distribute lamb bones on bottom of kettle and cover with several grape leaves This keeps rolls from sticking to bottom of kettle. Arrange rolled leaves in rows, one on top of another. Place heatproof dish on top of the rolls to keep them in place and add enough salted water to reach inverted dish. Cook
over medium heat about 30 minutes Add lemon juice to bring out grape leaf flavor and let dish sunnier another IO minutes. Serve warm, or cold with a green salad. Good with a chilled dry white wine. Serves 4
(To obtain other recipes, taken mostly from Tom Hyge’s Gourmet Corner over the past years, send $2‘ for your copy of "101 Recipes” to Gourmet Corner, AP Newsfeatures, 50 Rockefeller Plaza, New York, NY 10020.)