Cool

Solving problems

'. bitter inside leaves for the salad.

_ THE FRUGAL GOURMET -

SOME. PEOPLE really.
seem to enjoy solitude. No
one else in the bathroom ...
“no phone: calls for someone
* else .' No one is watching
TN. when you want to read..
“Other than those luxuries, living
5 ‘alone is a little too quiet for me.
Most. people who live alone tend
sto. eat poorly.’: Many ‘suffer.’ from
any. or -all ‘of the following prob-
> Jems: «poor, diet; Sittle ‘variety in
- food, : frozen-food . “syndrome, ,’
: eating too much due to foneliness,
. eating too little due to loneliness.
. Fortunately, there 2 are solutions,

‘someone ‘else at least’ three’ times al

oweek, : :
: Cook full meals several times’ a:
‘Week and freeze them. .You’ll find
». marvelous’ new, plastic freezer con-,
::tainers on the: ‘market: that ‘will go-
“from the’ freezer. into the oven or
« microwave.™:
io. Prepare: ‘good “neals “for
= yourself. If; you. can: -get into
“thinking. about” meals ‘ for-.a: few
“weeks. instead of a single-meal for
a- single night: you will eat much
better... a
uc Prepare ahead ° “of” time and
. freeze:; sauces, ‘chili, baked pasta, «
‘meat: ‘loaf, casseroles,” omelette
fillings, , SOUPS. Alt these freeze
well.
: Salads’ made ahead of time will
“hold: fora few |. days in the ;
frigerator: ° ae . :
~ TONY’ S ENDIVE SALAD
»_ (serves 4). ”
This ‘salad is‘so simple that, it is:
dectiving. ‘Tony Scoccolo, . an

, Salt

‘them for Tony’s

“such as

ing for one

of eating alone

Italian friend in Seattle, brought
this dish to me when 1 was doing
a television show on cooking for
one,

You can make the salad from -.

the heart of the endive, then cook
the outer. leaves for a vegetable
dish. Such ingenuity!

2 large heads endive

cup olive oil

‘1 tablespoon lemon juice

I tablespoon white-wine vinegar
and .freshly ground black
pepper to taste .

Remove the dark green outer
leaves from the endive and save
Fried . Endive
(recipe below).

Use only the pale-colored, !ess

Tear them into. bite-sized
pieces. Mix the remaining ingre-
dients until smooth. Toss with the
endive.

TONY’S FRIED ENDIVE

This recipe is a neat trick for
those who live alone. From a head
of endive my friend Tony comes
up with two dishes. Pretty clever.
Head of endive
2 tablespoons olive oil
2 cloves: garlic, peeled and chop-

‘ped
Ys cup water oo .
Salt and freshly ground black ;

pepper to taste
Use . the ‘darker green. outer
leaves of a head of endive for this

‘dish. Save the tender light-colored
leaves for. Tony’s Endive Salad .
(above),

:Wash the head of endive well
and drain.
leaves. :

’ Heat a small pot: and add ‘the
oil and garlic. Add the endive and
saute for 3 minutes.

Add the water and cover the

- pot. Reduce the heat and cook,
until

tender, 15 to 20
minutes,

Stir

adout

serve. .
MARION’S SKOKIE
. CASSEROLE | |
cre“ (serves 6 to 8)
Marion. is-a woman who came
to me as.a volunteer when. I first

started ‘ doing . shows in Chicago »

_ some years ago.

I have learned ‘a lot from. her.

One of the-most: beautiful things
she taught ‘me is that when you

“are lonely you can always cook up
.a dish for someone who is ill--or.

more re lonely than 1 you. .

SLIVERS. OF red cabbage look.

like a crinkled -crinoline when

tossed in a winter salad.

What contrast it offers to the
muted shades and softer. textures
of other winter vegetables, ;

Red cabbage is unique because
its color is'so distinct from other
vegetables in the brassica family,
cauliflower, «brussels
sprouts, broccoli and kale,

But red. colors are capricious.

' Seemingly at a,whim, cabbage can-

shift. from red "to purple. and

sometimes even slide to shades of

ANNE. SUE |

” GARDINER

- WILSON |

blue and green.
On- one: hand,

making a more colorful version of

mayonnaise-based — coleslaw,

unsavory pink,

On the other, when tossed with
a tart dressing, such as warm
sherry. vinaigrette, red cabbage
adds ‘a, deep burst: of color to’ a
salad of mixed greens.

_ Break off the outer

the . endive. occasionally. a
Add salt and pepper to taste and

if you've iried”
of ». holds its color well.
it’s ©
likely the whole salad turned an

Thus: Marion’s Skokie Casse-
role. :
Ya pound elbow macaroni.
3 tablespoens olive oil
1 pound ground beef
2 cloves garlic, peeled and crushed
1: medium - yellow. onion,  pecled
and chopped
1 ‘medium green bell pepper, cor-
ed, sceded and chopped
2°14- rounce cans.. stewed

* tomatoes. ot

1. -10-ounce. box” frozen corn
kernels, thawed *

Salt,. and’ - freshly ground - black
pepper to taste. :

’ 1 cup crushed potato chips

Y% pound cheddar cheese, grated

GARNISH -

Parsley :
Cook. the macaroni until al.

: dente and «drain. Rinse in cold

“water and drain well.

* Heat a large frying pan and add_
1 tablespoon ‘of the oil. Brown the
ground :beef until. crumbly.
Remove to a colander and drain :

: the fat.

Heat the pan again and add the
remaining ‘2 tablespoons of the
oi i

Add the garlic, onion ‘and green
bell pepper. Saute until tender and
remove to a large bowl.

Combine the cooked macaroni

and browned ground beef with the
sauteed vegetables. -

- Add the. stewed. tomatoes, /
thawed corn-and salt and pepper
to. taste. Mix together until all’ is:

What’s . the logic behind o cabbage
losing or keeping its color? The
answer lies with coloring pigments
called anthocyanins. .

They’re responsible not only for
the color of red cabbage, but also’:

the reds, purples ‘and blues of ber-

ries, eggplant,. red. . stapes, and
apples. . mle

But. the. colors created by.’ an-,
thocyanins ‘are. touchy.: Other in-
gredients, your pots and ‘pans, and-
even the cooking water will affect, ;
their shading.

Acid -: foods ‘protect :
cyanins. Thus,: raw red cabbage, .-
naturally: high. ‘in - Plant acids,

Likewise, a tart vinaigrette
dressing, using lemon juice, sherry’

or vinegar, helps red cabbage hold .. 3

its‘color. '
But when red cabbage i is cooked _

. incorrectly,’ its color changes.. And -.

while ‘the color change’ is harmless, °
cabbage. that’s. blue” usually .. re-

“cooking water.?.
Thus, the amount color changes i
’ when

. antho- a

other acid
vinegar, mustard, . wine, and ap-

ments,"

incorporated.
Place the mixture in a large
greased casserole and top with the

. crushed potato chips and cheddar —

cheese.

Bake in a preheated 350°F oven,

for 1 hour or until hot and bub-
bly. Sprinkle with‘ Parsley. and

serve,
TUNA SAUCE
(makes 1% cups).

"The Italians call this sauce ton- °

nato and it can be served ‘over
cold | tomatces, hard-boiled” eggs, :

cold pasta salad or freshly cooked.

chicken.

You can- probably ~
other variations!
1 6%2- or 7-ounce, can. of’ tuna
packed in water, drained

think. up

8 flat. anchovies, drained on a-

paper towel:

44 cup fresh lemon juice -
2 tablespoons brandy

% cup olive . oil, at
temperature ree
1 tablespoon chopped capers

Place the‘ tuna, anchovies and ©
‘Jemon juice-in a food blender.

Blend for.a few moments and add

‘ the. brandy. ‘Slowly pour in the!

olive oil as the machine runs, .° ~"

Remove the sauce’ from. the.

container and stir in the capers.

‘Serve. over meats and salads.
Traditionally this is served with
cold veal, but, 1 fove: it over
chicken...”

MARION’S SUGAR COOKIES : .

. + (makes about 6 dozen /gookies)

mains on the ‘plate at the end of
the meal. . 4
Color :.changes ; usually happen

‘when the acids in red . cabbage

evaporate in cooking, especially if
it’s braised without a lid.

Once the acids in cabbage have
dissipated, |

vulnerable | to. ‘the alkalinity of

partly: depends upon. whether - the

cooking. water where .vyou ! live is ~

hard (highly alkaline) or soft. ;

The ingenuity. of our ancestors
is always « fascinating, for
traditional to braise cabbage with
ingredients ° such
ples (which. are. high in “fruit
acids). . ;

These not’ only counteract the

alkalinity ‘of water, but add extra”

acid to keep red cabbage red. °
* Inéontrast to most other pig-.

roem -

‘it’s:

anthocyanins are’ -water-.

NEWS Photo Nell Lucente —

FROM A: head of endive we produce two dishes. Remove ‘the dark green outer. leaves and save,
them for use in Tony's Fried Endive. ° ; 7

~ Marion isa really fine baker. : ~
Your children. or. grandchildren
will be tickled to help you prepare
these cookies.

Share them with neighbors and-
friends. You can also: freeze and
save them.

‘L cup granulated sugar

. cup confectioners’ sugar”

cup margarine :

1 cup canola oil
Depes i

42 cups all-purpose flour

' 1 teaspoon baking soda”:

1 teaspoon cream of tartar.

I teaspoon vanilla extract .
Additionat sugar for baking 1.

Cream «both. sugars . together
_with’ the margarine ‘and ‘oil... Add *

. the eggs and beat until smooth.

as“:
“overcook it. m ve

‘to aluminum,~

‘game.

‘Add -the flour, -baking | soda,
cream. of. tartar.and ‘vanilla, Beat”.
‘together ‘until a smooth dough is, “
“achieved. Refrigerate for 2 hours." °

- Form the ‘dough «into. walnut
' sized balls and’ place on a cookie
sheet, *- oe :

To ‘flatten; th mn
water glass with a ‘textured bottom
‘or the’ rough : side ‘of ° a meat
pounder... : «.:.

Dampen tke bottom of. ihe glass
or pounder with’ water and: dip* ‘it:
in’ additional sugar:... Press ~ the ‘
sugar into. the’ ‘ball: of sookie
dough and flatten... ‘

Bake in a: preheated: 375°F 0 oven -
-for’.10 "to 12. “Minutes.” “Allow. to,

soluble. So ‘reds: Teach fom. ‘the: -

cut edges: of: raw’ sliced. ‘cabbage ..
‘into the dressing unless’ it’ s high i in..."
acid.

And. when cabbage. is ‘cooked,’

. the water ; Colors: as, the ‘cabbage
: pales. ws
its anthocyanins are .,

Anthocyanins also : ‘react! “with
the metal in cooking: utensils. Red .
cabbage may. take | .on a grayish .
shade if’ cooked ‘in. cast iron, or.”
‘sliced * with carbon Steel
knives.

;. It can turn green when exposed
cand. _ becomes
slightly blue if, cooked ina: tin- :
lined pan.) > 2 ‘
Try’ stainless steel, and don't

“Add a bright splash of color to”

-dinner on a winter evening by us- 3

ing red cabbage. Braised, it’s par-.
ticularly fine’ paired with pork. or”

* This’ winter

t r __vegetable : ‘merits: 7
more attention. at : a