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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 04, 1974
Page
3
Family features budget main dishes that showcase corn starch as a thickener. From Polenta in tomato sauce to ham croquettes and glazed meat balls, the starch helps hold textures, glaze flavors, and keep soufflés light and tall, all while keeping costs low.
Rediscover old fashioned corn starch puddings and bake your own cheesecake. Create Zappa Inglese an Italian rum cake with a corn starch filling. Make Scandinavian Berry Soup to serve as dessert. Free leaflet titled A World of Good Cooking with Corn Starch offers recipes. Send requests to P. O. Box 307 Coventry CT 06238.
This appears to be a composite recipe page detailing Polenta squares with tomato sauce, followed by Ham Croquettes and variations for Cauliflower and Fish Croquettes. It lists ingredients like farina, garlic, tomato products, parmesan, onion, and margarine, plus steps to bake polenta squares and fry croquettes, with yields of 16 croquette servings and 12 to 16 croquettes per variant.
A compact recipe for meat balls cooked in oil, browning then simmering with pineapple chunks green pepper and a teriyaki cider vinegar sauce. Ground beef mixes with onion salt and pepper then browns, sauce thickens with cornstarch water, simmered briefly for four servings.
A detailed cheese souffle method with egg yolk and white separation. Process includes margarine melting, corn starch and milk blending, cheese incorporation, egg yolk folding, stiff egg white folding, crown-edge technique, water bath baking, and a 350 F bake for about 1 hour 15 minutes yielding four servings.
A 2 pound can of salmon is folded into a creamy sauce with onions and corn starch, then combined with cooked elbow macaroni and two cups cheddar. The bake heats at 350 F for thirty minutes until bubbly, yielding 4 to 6 servings.
A compact guide to frying flaky fish fillets in corn oil with a corn starch, bread crumb, and spice coating. It covers thawing, dipping in egg and milk, rolling in crumbs, frying 5 to 7 minutes, and draining. Serves 3 to 4. The coating also suits fresh fish.
Create a cream sauce using cornstarch with half as much cornstarch as flour. Boil the mixture to cook the starch thoroughly, reaching a rapid boil for about one minute to finish thickening. Adjust for desired consistency with milk or stock as needed.
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