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Home My WebLink AboutThe Wingham Advance-Times, 1985-12-11, Page 241 Page 8A—Crossroads—Dec. 11, 1985 Microwave dishes feature gelatin Ry Desiree Vivea Most of us keep at least one box of gelatin in the cup- board, and no wonder. Simp- ly- by adding water, this magical substance may be transformed into an endless array of aspics, soft -gelled soups, molded salads and desserts. But is hasn't always been so easy. Back in the 1840s, in- ventor Peter Cooper got the ideal to produce a dry, powdered gelatin that could be rehydrated by merely adding water. He blended his gelatin with sugar and fruit flavorings, and thus was born the ready -to -mix, flavored gelatin we know to- day. Yet it wasn't until the 1890s that powdered gelatin be- came widely available. It was then that a New York salesman. named Charles Knox, whose wife was labor- ing over a pot of homemade calf's foot jelly, remembered hearing of Cooper's inven- tion. He packaged the pow- dered gelatin and began sell- ing it door-to-door — and the rest is history. Gelatin is a pure protein, derived from animal bones and connective tissue, that dissolves and swells when mixed with hot water and forms a gel when chilled. While it contains 7 essential Amino acids, gelatin is not a complete protein. Un-, flavored gelatin is flavorless and colorless, and contains only about 25 calories per tablespoon. Easily digested, it can also help to strengthen fragile or brittle fingernails. Today, plain gelatin is available in envelopes con- taining / ounce (about 1 tablespoon) — enough to gel 2 cups of liquid. Flavored, sweetened gelatin comes in 3- and 6 -ounce packets, enough to gel 2 or 4 cups of liquid. Gelatin may be used in a ' number of ways to add variety to your culinary rep- ertoire. Serve Spicey Beef Madrilene, a tasty soft -gell- ed soup, as an impressive first course when guests come to dine. Bavarian Creme is a rich and elegant dessert, and kids will love Sunshine Cake Ring, a microwave—easy cake made even easier by using packaged cake mix. SPICY BEEF MADR1LENE 2 cups vegetable juice cock- tail 1 tbsp. (1 envelope) unfla- vored gelatin 1 (101/2) oz. can condensed beef broth 1 tbsp. Worcestershire sauce 1 cup cubed cooked beef 2 tbsps. mincedpimiento • 2 tbsps. chopped celery leaves 1/z cup sour cream 1/4 cup sliced green onion Pour vegetable juice cock- tail into 21/2 cup glass bowl. LIFETIME—Classical guitarist Liona Boyd is a fea- tured guest on Lifetime, Thursday, Dec. 12 on ,CTV. She performs on the show and then talks to Peter Feniak about herself and her career. RF7URN WITI! OS M... CUNSM� Ar (,w,n 7 .. THE BIe 1555 CBS TV WESTERN SUCCESS STAYED AT THE TOP OF THE RATINGS FOR OVER A DECADE. BEFORE TELEVISION/GOA/SA/0/CE HAD BECOME A SMASH RADIO SHOW. REASON FOR ITS LONGEVITY.. -SUPERB STORIES AND ACTING! SIX -FOOT -SEVEN-- INCH JAMES _ _- _.- ARNESS PLAYED DODGE CITY'S MARSHAL MATT DILLON ON TV. Copley News Service Sprinkle gelatin over top and let stand 5 minutes to soften. Cover bowl with plate and microwave 21,2 minutes on High (100 per cent power), stirring after 112 minutes, to dissolve gelatin. Combing beef broth and Worcestershire in large mix- ing bowl. Stir in hot gelatin mixture, then refrigerate about 20'minutes, until mix- ture is consistency of honey. Spoon mixture into 6 shallow individual serving bowls. Stir gently to blend, and chill until set. To serve, top each bowl with small dollop of sour cream, and sprinkle lightly with sliced green onion. Serves 6. BAVARIAN CREME 2 cups milk 4 eggs One-third cup sugar 1 tbsp. (1 envelope) unfla- vored gelatin Dash salt 2 tbsps. orange- or coffee - flavored liqueur 2 cups unsweetened whip- ping cream, whipped Sweetened whipped cream and ground nutmeg (op- tional, for garnish) Combine milk, eggs, sugar, gelatin and salt in 2 - quart glass casserole. Beat well until thoroughly blend- ed. Microwave, uncovered, 12 to 14 minutes on defrost (30 per cent power) just until mixture bubbles around edges, stirring twice during last half of cooking time. Let stand until mixture thickens. Gently stir in liqueur, then fold in whipped cream. Turn into 8 -cup mold, or divide evenly among 8 individual dessert glasses. Refrigerate at least 4 hours to set. Serves 8. SUNSHINE CAKE RING 1 (2 layer) pkg. yellow cake mix 1 (3 oz.) pkg. fruit -flavored gelatin 84 cup water 1'2 cup cooking oil 4 eggs Sweetened whipped cream (optional) • Combine cake mix, gela- tin, water, cooking oil and eggs in large mixing bowl. Blend on low speed of elect- ric mixer just until dry in- gredients are moistened, then beat at medium speed 4 minutes. Turn batter into 16 -cup fluted or straight -sided microwave ring mold. (If you don't have ring mold, place 4 -or 5 -inch -high glass in center or large glass mix- ing bowl.) Microwave on High (100 per cent power) 12 to 15 min- utes, rotating 1/4 turn every 5 minutes.- Let stand 10 min- utes directly on countertop. Retained heat will complete cooking. • Turn cake out onto serving platter. Serve with sweeten- ed whipped cream, if desir- ed. Serves 6 to 8. VISITS MADE Five mobile conservation laboratories, operated by the Canadian Conservation In- stitute of the National Museums of Canada, con- ducted preventive treat- ment, survey and demon- stration visits to 105 museums and . art galleries from coast to coast this past summer. Included was a tour of 12 museums in New- foundland, and a visit to the Yukon Territories to survey th'e collections for four museums and one gallery. It is estimated the mobile la- boratory vans will have travelled approximately 48,250 kilometres over the past five years. Over 175,000 graduates recommend Young Drivers of Canada Trelnrng centres coast to coast • YOU LEARN TO DRIVE ONLY ONCE! .. , DO IT RIGHT! 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