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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-01-16, Page 9•_i,,t,i41:0011* V44 R7+•!4* Give Chinese foods stor billing • ill on some dinner menu this winter sot DINNER WITH A DIFFERENCE—Now that it is winter and you have some time on your hands, it may be the right season of the year to try a cooking adventure . . . a completely new experience in food preparation. Pick a leisurely day and plan a Chinese dinner complete with egg rolls, plum sauce, vegetable soup, vegetable fried rice, barbecued spareribs and for tune cookies. If you like Chinese food, you are bound to find at least one or two recipes here that will be a hit at your house. Have fun! SOUP FOR DINNER—Substantial soups—the kind made with milk and lots and lots of vegetables—make good eating on these cold blustery winter days. Three recipes for this kind of soup appear in this week's Tea 'n Topics column. Housewives on a budget will appreciate the fact that each recipe calls for powdered skim milk—an economical and low-calorie way to get the necessary nourishment of milk's body building goodness. As well, the rest of the ingredients are simple to find and inexpensive to buy, proving all over again that really delicious eating doesn't have to be costly. to*s in fulfillment of their lives. It is difficult to assess the impact that former secretary of state Judy LaMarsh is making on the country these days with .her comments about her book ",Judy Lalvlansh:. Memoirs of a Bird in a Gilded Cage". One thing is for certain though, a good many people are going to read the book, Miss. LaMarsh is making my interest swell as she tells bits and pieces about the content of her literary efforts, Amen. i. cve EXETER men's P C 6 wear 236.0991 SEALY CARES about your comfort: that's why they've built-in a luxury bonus that starts working the moment your head touches the pillow. 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The crisp-tender results are the secret of colourful, plump-loolting vegetables which Comprise many Of the Oriental dishes. Vegetables cooked in the Western way, in boiling water, until soft and tender just will not serve in a Chinese meal, for as the cells become soft the vegetables collapse and lose their attractive fresh colour and shape. It is customary to serve Chinese tea from tiny cups without handles throughout the entire Meal. However, a chilled r*, TOPCOATS SUITS P * GLOVES * SWEATERS * HATS * SPORTCOATS * SOCKS * ODD SLACKS * SPORT SHIRTS 11/ A dinner party,..like any party, IS more fun when it is built around a theme, Why not join fellow Canadians of Oriental background and celebrate with a Chinese menu. Many people shy away from Chinese cookery thinking of it as a complicated affair calling for exotic ingredients and spices. Rather it is the methOci ,of preparation that is unusual, Vegetables are cut on the diagonal to expose as much surface as possible which allows them to be cooked to the AVESKOMMI NMOS Calorie high but so good The following is one of the recipes given to me for our Christmas Recipe Box. It did not appear in print but sounds like such good eating any time of the year that I've decided to include it now. The recipe came from Mrs. Erma Krueger, Crediton, and is the kind of dessert you might like to serve to a bridge club luncheon or something similar. MARSHMALLOW MOUNTAIN DEW DESSERT 1 lb. pkg. marshmallows (large) 1/2 pt. whipping cream 6 oranges 3 bananas 1 cup pineapple chunks 1 pink grapefruit Cut marshmallows in small pieces and cover with cold water, Let soak for one hour. Whip the cream and add drained Marshmallows to iL Set aside in the frig for two hours. Stir in fruit and chill until ready in serve, white wine will also compliment* the meal and please most honorable guests. Desserts are a very simple affair usually consisting. Or a cookie or an .Oriental preserved fruit such as the kumquat which resembles a miniature orange no larger than an OM Many supermarkets are beginning to recognize the interest being shown in Chinese cuisine and offer a section where you will find all the necessary ingredients for your menu and probably many more exciting ideas for future Chinese dinners, \\''!,71 CHINESE EGG ROLLS Dough 1 cup sifted flour 1 cup water 2 eggs 1/4 teaspoon salt Filling 2 cups uncooked cabbage, finely shredded ih cup cooked diced chicken, shrimp or ham 'A cup finely chopped onion 'A cup finely chopped celery 1/4 teaspoon monosodium glutamate 11/2 teaspoons corn oil 1 teaspoon salt 'A teaspoon pepper 11/2 teaspoons soy sauce Combine flour, water, eggs and salt. Beat with rotary beater for 5 minutes. Set aside about 15 minutes, Mix chicken, shrimp or ham with remaining ingredients until well blended; let stand 20 minutes, Preheat a heavy 6-inch skillet until a drop of water bounces when dropped onto it. Lightly grease skillet with corn oil before frying each skin. Pour in a small amount of batter (about 2 tablespoons) to cover bottom of pan; move and tilt pan while pouring batter to spread. Batter will set very quickly. Cook just until set and edges curl slightly. Turn out onto dry dish towel. Continue making skins until all batter is used. Place about 1 tablespoon of filling in centre of skin; brush edges with beaten egg. Fold nearest edge over filling; fold over sides about one inch. Roll skin away from you and seal with beaten egg. Fill a deep heavy skillet with corn oil to a depth of about one-half inch; heat to 375 degrees E. Fry egg rolls about 8 minutes or until brown, turning occasionally. Drain on absorbent paper; serve hot. Makes about 10. Note: Egg rolls may be prepared ahead and reheated on a baking sheet in a 350 degree F. oven for 7 to 10 minutes. 4m:thii• PLUM SAUCE 11/2 teaspoons dry mustard 1 tablespoon corn oil 11/2 teaspoons vinegar 1/2 cup greengage jam 1/8 teaspoon garlic salt Mix ingredients together until well blended. Makes 2/3 cup. lit4:1(fiK CHINESE VEGETABLE SOUP 'A cup mushrooms, sliced lh cup celery, cut diagonally '/4 cup onion, finely chopped 1 tablespoon corn oil 1 egg, beaten 4 cups beef bouillon 1/2 cup chicken pieces Soy sauce to taste Heat corn oil, add vegetables and stir-fry 2 to 3 minutes. Add the bouillon and bring to the boil. Allow to simmer 10 to 15 minutes. Add the beaten egg and with a fork stir rapidly so that the egg cooks in threads. Add the * HATS chicken and soy sauce, Let heat a few minutes. Serve hot. BARBECUED SPARERIBS V2 cup unsweetened pineapple juice I/2 cup corn syrup 2 tablespoons soy sauce 1 teaspoon salt 4 pounds spareribs, cut in 2-inch pieces (allow % to 1 pound per person) Combine pineapple juice, corn syrup, soy sauce and salt in a large pan or bowl. Arrange pieces of ribs in pan. Cover with metal foil or paper; let stand at least 45 minutes or several hours in refrigerator. Turn ribs occasionally. Place ribs on rack in roasting pan. Roast in over (325 degrees F.) 11/2 to 2 hours. Cook covered about V2 hour; uncovered for remainder of cooking time. During roasting, spoon or brush barbecue sauce over ribs and turn occasionally to brown and glaze evenly. Makes 4 to 6 servings. Recipe may be doubled. VEGETABLE FRIED RICE 2 tablespoons corn oil 1 cup sliced celery 1 cup onion, finely chopped 1/2 cup green pepper, cut into strips 1/2 cup sliced mushrooms 1/2 teaspoon monosodium glutamate 6 cups cooked rice Soy sauce to taste Salt and pepper Heat corn oil in large skillet. Add celery, onion, green pepper, mushrooms, monosodium glutamate, salt and pepper. Stir-fry over high heat for 3 to 5 minutes. Add rice; stir and cook for 3 minutes. Mix in soy sauce to taste and cook 2 minutes longer. Season with salt and pepper, FORTUNE COOKIES 1 egg 1/3 cup sugar 2 tablespoons corn oil 2 tablespoons water 1/4 cup corn starch Beat egg with rotary hand beater or low speed on electric mixer until fluffy. Beat in sugar, a little at a time; continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into corn starch; gently stir into remaining egg mixture. Heat heavy, well-seasoned griddle to 350 degrees F. or until a few drops of water bounce when dropped on griddle. (For griddle without a temperature control, keep heat under griddle between low and medium.) Bake batter by dropping heaping tablespoons onto heated griddle and spreading each to a circle about 4 inches in diameter and 1/8 inch thick with back of spoon. Cook until edges are slightly brown and cookies can easily be lifted from griddle with spatula, 5 to 8 minutes. (If a cookie sticks, bottom needs to be cooked a little longer.) Turn each cookie carefully; cook other side until a light golden brown. (Be careful to keep temperature of griddle even so cookies will be light brown.) Place small strip of paper containing fortune on each cookie as soon as it is removed from griddle. Then fold each of two opposite edges of cookie over to centre, keeping fortune inside; bend cookie in half, across the folds, keeping folded edges on outside. Set in small glass until cookie cools enough to hold its shape. Makes about 12 cookies. Note: Bake as many cookies at a time as griddle will hold. Wipe crumbs off griddle and stir batter lightly before using. * SPORTSCOATS * GLOVES *SOCKS * ODD SLACKS — Continued from page 8 "HELP us to grow in understanding of Thy plan for all Thy children, so we may more fully serve Thee in leading them along paths of happiness. "MAKE us sensitive to their inner struggles. Give us eagerness to serve, and constancy in .our hopes for every child of Thy love, Grant wisdom and patience to ail engaged in research, teaching, family care and auxiliary services. "FILL us with Thy grace that we may have fresh hope and tindaanted faith as we aid others Some women I've heard 4iseuasing Miss1.4MarolisinceSbe has been hitting television, radio and other .news .media with ,her sharp.tongued observations of the Canadian parliament and the' men. who sat with her (or with whom she sat) say that their respect for Miss. Laklarsh has dropped. considerably throughout recent weeks. My opinion of Miss LaMarsh remains unchanged, I've always. thought she was. scrapper, a gal with S. point of view and enough gall to see -her through almost any situation, I've never figured tier as a demure lady who saw a church social as 4 swinging affair: In short I'm not really by tier recent outbursts, yorenloying them. Horticulturists with the ,On. tario Department of Agriculture and Food suggest drying flowers for indoor decoration when fresh- cut flowers are not available, Flowers to be dried must be Picked before they are fully open. because the drying process will cause them to open further, Flowers chosen for drying should not be too succulent, Times-Advocate, ,i.anwsry 10/. 1909. Pao,* 9. * SPORT SHIRTS * SUITS * SWEATERS * TOPCOATS Sri 4 _is. Ammo. -al '41. A A AP"'