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Home My WebLink AboutThe Goderich Signal-Star, 1973-05-24, Page 22PAGE 8A--GODERICH SIGNAL-SL.R, THURSDAY, MAY 24. 197;1 PIE RECIPE BOX C:abba2,e And I °mato (Casseroles Make Zesty Vet►,etable Dish Want -to- cook scimethirag a little different that the family will love'' Our Cabbage and Tomato Casserole is a robust vegetable conahinatlora that's hard to heat. It features cab-_ bage and fresh tomatoes with some notable companions such as ground marjoram-;ind grated Cheddar cheese. Cabbage i, :a popular egetahle for many good reasons. It's available all \ ear, comes in a choice of two colors, is a rich source of Vitamin l' ;and is economical. All the common varieties of cabbage are high in Vitamin C, but new green -abbage is an extra rich source Try servin_, Cabbage and Tomato Casserole with ham, pork, chicken, or lamb "Together with whipped or boiled potatoes. the meal ,achieves a nice balance of texture, flavor and nutrition Cabbage And 'tomato Lt.:erule• 1 pound cabbage (4 cups 1 , teaspoon ground , shredded i marjoram I , cup s,vater - 21 cups chopped peeled 3 tablespoons salad oil fresh tomatoes r,z cup chopped fresh onion 1 cup cracker crumbs 3 tablespoons flour 1 cup (4 -ounces) shredded 1 teaspoon salt Cheddar cheese 18 .teaspoon pepper Wash cabbage ;and cut into quarters. Discard core and shred coarsely, Cook in water for ;about 8 minutes, until tender: drain.- Ht:it oil in saucepan. Add onion and cook until transparent. Blend in flour, salt, pepper and marjoram and cook until thickened. Add tomatoes. Layer tomato mix- ture and cahl(:a`srre in 6 individual casseroles. Top with cracker crumbs and grated cheese- Bake in 375°F. oven for 25 min- utes. Makes: 6 servings. Burnt cream -once served at White House A literal translation of the rent -h word .., reTane brtiler— Is Vl•)urnt a ream'. Thi, glorious dessert is made front a rash custard with ,aran,elized sugar toppinm. The interest lits in the contrast between flavor grid texture Thr ,weetne,s acid smoothness of the custard are' enhanced by the faint1, hitter taste and hrtitlene:s (.f the caramelized sugar Although we would be tempt1 (1 to think that such a dessert would be French in origin hesatise of its name, it a(tustlly originated at Trinity College in Cambridge, England '-('deme hrulee" has also been set tames er(-dited-to the [-nited States he( ause Thomas 4effer-on's r oak sowed tt7 `3T"rhe. White,'liou Icer apes for thl- dessert are extremely varied The raaln dif- feren, e seems to be in the type of ii-t;ard or toppin(. used There- Is also a version whi, h -Irani', a orn-t,ir( h pudding; mixed Vs I t h , ;a ram clued molasses it is ell know try people of Fren, h-('ariidiarti origin, who remember it as the t` -pe their ni,tthe•r- and grand; mothers usted to make Inorder to find The most tvpi( a I ' ( rt -me hr�1lee-' -, t he home e•r-ononai-t f Agriculture Canada tested various recipe` and toppings Although "crenae hrulee' t, halo( ally sa baked custard, It may,, also he made as-- a, sa soft. stirred r iistard The Naked (i.istards. when chilled, may be served w ith a whiter or brown sugar topping either caramelized under the Tirr►iler or over rlire(t heat sand drizzled over the surfs e. it is also possible to make a deli(lous dessert with a 'stirred ( iistard by cooking it carefully on top of the stove over low or moderate heat- in a double holler If you have a r ands,' -thermometer: you could ( her k the temperature at 169°F to ensure that the custard is C(ioked The recipes were tested and submitted to a taste panel for approval Mosf people preferred the Naked custard with a topping of white or grown sugar' whir h was caramelized under the hrojler They also liked the soft custard with a topping of caramelized white sugar drizzled over the top. Such a dessert could easily become a family favorite cl,t ig simple to make and delicious,to eat. So why not guy extra eggs this week and treat your family to a smooth, delectable "creme brogue" - CREME: BRULEE 1 pint (21/1 cups) whipping cream 6 egg yolks I/I cup sugar i.',, teaspoon salt teaspoon vanilla cup sugar for topping Scald cream until tiny bubbles form at edge Beat eggs, blend 'in sugar- and salt..Stir ui hot cream and vanilla. Strain, then po'rr into Making dish and set in a pan of hot water. Bake at 150'r until a knife inserted Into ventre comes out clean (40 to 51) minutes). Chill. Sprinkle cup white or brown sugar on top of custard and hroil :1 to 4 minutes. 5 servings. Note: For a less rich dessert make as above hut use 1 pint (2, ' cups) light cream and 3 whole eggs in place of whipping cream and egg yolks. CREME BRULEE • (STIRRED• TYPE) S. ald cream until tiny bub- bles form at" edge,, Beat eggs, blend iia. surgar and salt. Gradually add hot cream. Stir and cook in a double Moiler over simmering water to con- sisteric v Of soft custard. Strain. Stir in -vanilla Chill. In heavy frvpan cook .and stir ' cup of white sugar over low heat until sugar melts and forms a syrup. Drizzle over custard. 5 servings. Asparagus - something Mice for spring "With the advent of a new season, most- Canadians look forward to new foods to perk up lagging r appetites. One of the most welcome signs of spring is the appearance of the bright green spears of fresh asparagus at local markets. The flavor - marvellous, but the season - short. When buying asparagus look for straight, tender, crisp, bright green stalks with tightly closed tips. Store it unwashed and untrimmed in plastic bags in the refrigerator and plan to use it within one or two days. Usually one and a half pounds or eighteen to twenty-four stalks will provide six servings. Tender fresh asparaguls is so delicate that it should be cooked quickly and for a very short time. "Panning" is a sim- ple, rapid method of cooking vegetables to preserve their natural color and flavor. To pan asparagus, cut the stalks into diagonal slices about one- quarter inch thick. Place butter or cooking oil in a frypan and heat. Add asparagus, sprinkle with salt and toss slices to coat. Cover, heat quickly to form steam; then reduce heat and cook gently until tender (10 •o 12 minutes). Shake pan or stir frequently to prevent sticking. Low Everyday DISCOUNT PRICES �� Weekly "ACTION PRICED"speciais Extra Low Prices - Absolutely No Compromise in Quality ! TEEM, MOUNTAIN DEW; REGULAR OR DIET PEPSI - COL FROZEN, CONCENTRATED ORANGE JUICE case of 24 10 -1I -oz zip top tins HONEY DEW 3 APPLE DRINK 4 TOILET TISSUE, YELLOW, GREEN, PINK, WHITE WHITE SWAN- C.LARK STEWS BEEF OR IRISH 12 -11 -oz tins 48 -fl -oz tins pkg' of 4 rolls .29 (ACTION PRICED) 00 (ACTION PRICED) $ 100 15 -fl -oz tin (ACTION PRICED) (ACTION PRICED' 51 WHERE ECONOMY ORIGIMATES All . 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