The Rural Voice, 1985-09, Page 79it costs only 64 cents per serving. The
same creation ordered in a restaurant
would probably be priced at $2.50.
McIntosh draws attention to the
eggs. Although they make up 80 per
cent of the volume, they represent on-
ly 21 per cent of the cost. As far as
McIntosh is concerned, Chilled
Chocolate Mousse is one good reason
to "have eggs instead."
CHILLED CHOCOLATE MOUSSE
12 eggs, separated
21/4 c. semi -sweet chocolate chips
3/4 c. hot water
4 t. vanilla
8 oz. or 250 mL whipping cream
V3 c. corn syrup
In a small bowl, beat egg whites un-
til stiff but not dry. Place chocolate
chips in blender container. Add boil-
ing water and blend until smooth.
Add egg yolks, vanilla, and corn
syrup. Blend for 30 seconds. Scrape
mixture down from sides of container
and blend for an additional 30
seconds.
Pour chocolate mixture over egg
whites. Fold gently and thoroughly.
Spoon into 10 individual dishes.
Refrigerate until well -chilled (at least
1 hour). Garnish with whipped cream
and a cherry if desired. Makes 10 ser-
vings. ❑
Wholesome
camping food
A camping weekend always seems
like a holiday for everyone, except for
the person in charge of cooking the
meals. Too much time is often spent
preparing meals and cleaning up
afterwards. To make your short holi-
day a rest for everyone, campers
should take time to plan meals in ad-
vance.
First when planning, make a shop-
ping list so that you take along only
the amount of food that will be eaten.
Choose simple menus which require a
minimum of preparation time, thirty
minutes at the most. It is also impor-
tant to plan a balanced diet. The
basics of good nutrition never take a
holiday. You should follow Canada's
Food Guide, even when camping.
Thought must also be given to food
safety.
Dairy products like milk and cream
spoil easily. It is convenient to use
skim milk powder. On the other
hand, cheese is considered a safe cam-
ping food because it does not spoil as
easily as milk.
Meat, chicken and raw or cooked
fish, as well as processed meats like
sausage and ham, deteriorate quickly
and it is important to keep them chill-
ed in a cooler. If the meat is frozen
before you leave, it will thaw slowly
and will keep for two days in a cooler.
The most persishable foods, like
ground beef, fresh sausage and stews,
should be eaten first, and large pieces
of meat should be eaten at later
meals.
Canned meat and fish do not re-
quire refrigeration as long as they are
unopened, so it is important to
choose the small sized can. Salami,
pepperoni and other dry sausages
may be kept in the cooler for several
days.
Smart campers will always have
bread and cereal on their shopping
lists. These foods are ideal sources of
energy for boat rides or hikes in the
woods. In addition, they keep easily
without refrigeration.
In season fresh fruits and
vegetables are an excellent choice for
camping because they are so high in
nutritive value and are inexpensive.
Most vegetables keep without
refrigeration for at least two days.
However fruits like peaches, cherries
and raspberries, depending on their
ripeness, should be kept in a cooler.
To keep all your food fresh and to
prevent the ice from melting rapidly,
your cooler should be kept in a shady
place.
Now that you know all the secrets
of wholesome camping food,
remember that preparing as much as
possible beforehand is the key to suc-
cess. Pauline Vallieres-Klosevych, an
Agriculture Canada food consultant,
suggests you take along this basic
mix. All you need to do is add water
to make tea biscuits or dumplings and
a bit of sugar and some egss added
will change it into tasty pancakes for
hungry campers.
BISCUIT MIX
1750 mL sifted all-purpose flour
75 mL baking powder
10 mL salt
250 mL skim milk powder
375 mL shortening
Sift flour, baking powder and salt.
Add skim milk powder and mix
thoroughly. Cut in shortening until
l
mixture resembles fine bread crumbs.
Store in covered container in a cool
place. Makes about 2.5 L.
CAMPER'S SKILLET
TEA BISCUITS
Add 175 mL water to 750 mL
Biscuit Mix. Stir to make a soft
dough. Knead in bowl 30 seconds
with 15 mL flour. Divide dough in 12
equal portions. Shape each portion in
cube shape. In heavy skillet, add 15
mL oil. Cover and cook until biscuits
are browned on all sides (about 2
min. each side). Makes 12 biscuits.
DUMPLINGS
Add 625 mL water to 625 mL
Biscuit Mix. Stir to make soft dough.
Drop by spoonfuls on top of hot
stew. Cover and cook, without lifting
lid, 25 min. Makes 12 dumplings.
PANCAKES
Add 15 mL sugar to 750 mL Biscuit
Mix. Combine 2 beaten eggs and 200
mL water. Add liquid ingredients to
dry ingredients, stirring only enough
to moisten. Drop by 50 mL measure
onto well -greased hot frypan. Cook
until bubbles form on surface (2 to 3
min.) Turn and brown other side
(about 3 min more). Makes 18 pan-
cakes.
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