64 — Wednesday, June 26. 199! - North Shore News

FOOD

Therapeutic baking for those rainy days

PM ADDICTED to experimenting with new recipes — the

problem is finding enough people to share the results.

That desn’t mean that | lack
dinner guests but it means that the
times I choose to experiment can
be prompted by a rainy day, un
old song on the radio (if 1 Knew
You Were Coming I'd Have Bak-
ed A Cake) or an ugly bill in the
mailbox.

My baking bug is therapy.

It poured yesterday and | began
sorting out my recipe files. By 3
p.m., therapy was essential. Have
| found a winner! I know that the
original recipe was clipped from

Family Circle magazine (date?)
but they’d hardly recognize it
now.

Food Processor Cheese Bread

If you own a machine with a
bread hook and have never used it
— for shame. Mine is the large
(DLC-7E) model Cuisinart and it
does everything but measure the
ingredients. I'm writing this recipe
in an unusual (for me) form but
you'll find it easier to follow this
way. Grease: straight-sided large
(4° deep, 8’’ wide) souffle dish.
In a large jug with spout,
measure;

l envelope dry yeast (reg.}
? tablespoon sugars
“4 cup quite warm water

Let sit until foamy. Meanwhile
in a small saucepan, mix:

Y2 cup neilk
3 cup margarine

Heat gently until margarine
melts. Cool to room temperature.
In processor, with grater blade at-
tached, grate:

1% cups aged cheddar

Add:

2 tablespoons finely grated carrot
(use the hand grater you use for
lemon peel — these tiny bits
mimic the color of cheese and
make the bread look as cheesy as
it tastes).

Pull cheese off to one side oS
the bowl and change grater to
bread hook. Add to processor:

3% cups all-purpose flour

Meanwhile, your yeast mixture
should be foamy and your milk
mixture cooled. Add milk mix-
ture,

I teaspoon salt
3 eggs phus one egg yolk (save ex-
tra white for glazing the loaf)

Wisk eggs, milk and yeast.
Pulse machine to blend cheese,
flour and carrot. With machine

running, slowly pour (actually
trickle!) the liquid into the feed
spout.

When all is incorporated, the
mixture is a soft dough — if it’s
stuck all over the sides, add a lit-
ile more flour — up to % cup

max. Let the machine knead the
dough for one minute.

Remove dough, shape into a
ball and rotate it in greased bak-
ing dish to grease all surfaces.
Cover with plastic wrap (loosely)
and set in a warm place until
doubled. This took 14% hours
under my stove-top light.

To bake: glaze top with reserv-
ed egg white, lightly beaten. Bake

in a preheated 350° oven, 35
minutes.
The loaf rises to incredible

height — 9°! The texture is very
fine-grained — no air bubbles. It
cuts perfectly, even when hot. In-
cluding preparation, rising and
baking it was ready in 244 hours.

To prepare the bread without a
processor, prepare the two mix-
tures (liquid and dry) the same but
mix the dry ingredients on a piece
of waxed paper and the liquid in a
large bow], With a hand beater,
beat in half the flour mixture into
liquid. Add the rest with a big
spoon and your hands. Knead 4-5
minutes.

eee

To round out the meal, | made
oven-fried chicken (recipe rollows)
with potata scallop and corn-on-
the-cok:.

Oven-Fricd chicken

3arbara
MicCreadie

BUDGET BEATERS

8 large chicken thighs or 4 whole
legs

I cup buttermilk

l cup fine dry breadcrumbs

4) cup grated parmesan cheese

2 teaspoons mixed dry Italian
herbs

salt and pepper

Dip chicken in buttermitk. Roll
in mixed crumbs, cheese and
herbs. Set on baking sheet and
dust with salt and pepper. Bake !
hour at 375°.

These are excellent cold — pic-
nic fare — and not nearly as
messy to eat as some fried
chicken. Thighs are easier to han-
dle than legs for picnics.

Also, leftovers (or a double
batch) can be frozen. To make
them appear brand-new, top with
a spear of white cheese and a
dribble of Italian spiced tomato
sauce for the last 10 minutes of
re-heating.

1629 Lonsdale Avenue
Across from SuperValu

985-6815

eee

Two companies — Tai Pan and
Unele Ben's have both sent me a
selection of their new bottled
sauces for meats. If you like fairly

sweet sauces you'll like either
brand. They come in many
varieties — sweet and = sour,

teriyaki, plum. curry, cajun and
so on. f tried Uncle Ben’s Curry
Mezl Maker and, although the
curry Alavor was excellent, | found
the sauce too sweet. That isn't a
fair comment, though. My aver-
sion to sugar is well known.

! gave two bottles of sweet and
sour sauce (one of each brand) to
my friend Marlene who tested
them together on her family of
four adult men, plus three
girlfriends.

Everyone found the sauces too
sweet. Of the two, Uncle Ben's
was the most popular (5-3). Two
of the men said they like the

sauces well enough to purchase
them --~ although each preferred a
different brand.

BEST BUY
SAVE-ON: Chuck steak, $1.27
Ib.; bulk weiners, 87¢ Ib.; ground
beef chubs, regular, 14 size, 67¢
(imit): Colgate toothpaste, 1100
ml, 96¢; Royale tissue, 12's, $3.58
(limit); Green Giant tinned
vegetables, assorted, 84¢; McCain
frozen hash browns, | kg., 86¢.
SAFEWAY: Regular ground beef,
S# chubs, 88¢ Ib. (limit); Toupie
hams, $1.98 Ib. (these are big —
8#-124 ave.), (limit); bulk wieners,
98¢ Ib.; cop sirloin steak, $2.98 Ib.
(limit); Fletcher’s bacon, $2.88:
whole watermelon, 10¢ Ib. (imin:
and Gerbera plants for your
garden, $3.49 ¢a.

STONG'S: Chicken legs (backs),
98¢ Ib.: bulk wieners, 88¢ Ib.;
small utility turkeys, $1.48 1b.;
MJB coffee, $2.19.

Monday-Thursday: 7:30am-5:39pm
Friday: 7:30am-9:0Gnm
Saturday: 9:00am.5 30pm
Sundays & Holidays: 16:COam & QOprn