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HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 48From other countries EGGPLANT - ITALIAN STYLE 1/2 cup chopped onion 1 teaspoon butter, melted 1 71/2 ounce can tomato sauce 1 teaspoon salt - 1 teaspoon oregano Dash pepper I medium eggplant 11/4 cups grated cheddar cheese - Saute onion 'MTh -utter until transparent. Add. tomato sauce and seasonings. Bring to a boil. Peel and slice eggplant in 1/4 -inch slices. Arrange layers of eggplant, tomato sauce and 34 cup grated cheese in greased 8 -inch square pan, ending with tomate sauce. Cover and bake at 350 degrees F until eggplant is tender (35 to 40 minutes). Uncover, sprinkle with remaining cheese and return to oven until cheese melts (5 minutes), 6 servings. Javanese curry is easy and fun to make. Serve it over boiled rice while still warm and top it with your favorite condiment (from left) cucumbers, chutney sauce, peaches, coconut, tomato or walnuts. ORIENTAL MEAT BALLS MEAT BALLS 11/2 pounds ground beef 1 beaten egg 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ginger Sauce: JAVANESE BEEF CURRY 1 medium onion, cut in chunks 1 medium green pepper, cut in chunks 2 tablespoons fat 1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons curry powder 1 cup raisins 1/2 cup water 1 cup canned or frozen peas Saute onion and green pepper in fat until tender. Add beef and brown. Drain off excess fat. Add remaining ingredients except peas and simmer 20 minutes. Add peas and simmer 10 minutes more. Serve over rice with selection of condiments* . 6 servings. * Suggested condiments: chutney, mandarin orange sections, walnuts, bananas, tomatoes, coconut, cucumber, peaches. From India, Japan, Java, China, Italy Ireland... CHICKEN CURRY 1 cup chopped onion 1 cup chopped, peeled apple 1 clove garlic, minced 1/4 cup butter or margarine 2 tablespoons flour 3 teaspoons curry powder 2 tablespoons tomato paste 1-1/2 cups chicken broth Two-thirds cup beer 3 cups cubed, cooked chicken (31/2 lb. broiler -fryer) Saute onion, apple and garlic in butter until tender. Stir in flour, curry powder and tomato paste. Gradually stir in chicken broth and beer. Cook over low heat, stirring constantly, until sauce thickens. Stir in chicken. Heat through and serve over hot fluffy rice. Makes • 6 servings. Sukiyaki featuring chicken CHICKEN SUKIYAKI Page 15 IRISH STEW 2 pounds stewing lamb 2 teaspoons salt 1/8 teaspoon pepper 1 clove garlic, crushed 1/2 teaspoon thyme 4 cups water ' 1 onion, sliced 6 medium carrots, cut in 1 -inch pieces 6 medium potatoes, cut in eighths 1-3 cup flour Trim fat from meat and cut meat in 11/2 -inch pieces. Add seasonings and water. Cover and simmer (boneless stewing lamb 3/ to 1 hour; bone -in stewing lamb 1 to 11/4 hours) . Add vegetables and cook until meat and vegetables are tender, about 1/2 hour longer. Combiner, flour with a little cold water and blend into stew. Cook until thickened, (about 5 minutes). DUMPLINGS 2 cups sifted all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening 1 cup milk Sift dry ingredients. Cut in shortening until mixture resembles coarse bread crumbs. Stir inamilk to form soft dough. Drop by spoonfuls on top of hot stew. Cover and cook without lifting lid for 15 to 20 minutes. Makes 9 to 12 dumplings. PARSLEY DUMPLINGS - Make as DUMPLINGS but sift 3/ teaspoon thyme with dry ingredients and stir, in 1-3 cup chopped fresh parsley. CURRIED DUMPLINGS - Make as DUMPLINGS but sift 1 teaspoon curry powder with dry ingredients:. May be served with "Irish (Lamb) Stew". 1/2 cup chopped onion 1 cup diagonally sliced celery 2 tablespoons fat 1 cup beef bouillon 1 tablespoon soy sauce 2 tablespoons sugar 1/2 teaspoon ginger 2 tablespoons cornstarch 1/ cup vinegar 1 14 -ounce can peaches, drained and chopped 1/a cup syrup from peaches Mix all ingredients for meat balls and shape in 11/ - inch balls. Bake 35 minutes at 325 degrees F. To make .. sauce, saute onion and celery in fat until onion is transparent. Add combined remaining ingredients except peaches and meatballs. Stir and cook until thick and dear. Add peaches and meat balls. Cover and simmer 10 minutes. Serve over rice, noodles or potatoes. 6 servings. CHINESE OMELETS 1 cup sliced onion 1/2 cup diced celery 3 tablespoons fat 1 cup thin strips cooked chicken or turkey 1 cup fresh or canned bean sprouts, drained 6 eggs 1 teaspoon salt Dash pepper 2 tablespoons margarine. Saute onion and celery in fat about 8 minutes, Combine with chicken or turkey and bean sprouts, Beat eggs slightly, add salt and pepper and stir in vegetables. Heat margarine in frypan. Add egg mixture by tablespoons (2 per omelet). Cook over medium heat about 1 minute, turn and cook '1 minute more. Makes 18 omelets. 6 servings. Sauce: 1/4 cup soya sauce 1/2 cup water 2 tablespoons orange juice 1 tablespoon sugar 1/2 teaspoon salt Combine ingredients, bring to boil and cool. Divide sauce in half. 3 pounds chicken legs or 3 whole chicken breasts 2 tablespoons oil 11/2 cups diagonally sliced celery 8 small onions, thinly sliced 8 green onions, 1 -inch pieces 3 cups sliced mushrooms - (about 3/4 pound) Bone legs or breasts, remove skin and cut chicken in 2 x 1 x 1/2 -inch pieces. Cook half the ingredients at a time. Saute chicken in oil 1 to 2 minutes, add celery and cook 1 minute. Add remaining vegetables and sauce and continue cooking about 7 minutes more. Repeat with remaining ingredients. Serve im- mediately with rice. 8 servings. Japanese-style cooking is an excellent way to en- tertain at a party. Chicken Sukiyaki -combines- boned chicken with vegetables in a superb soya -orange sauce and is served over steaming rice. Use chicken breast or the lees expensive legs in this dish.