40 - 1] CANNOT remember when I first. began playing in the kitchen.. Wednesday, January 13, 1993 — North Shore News 1 can | remember cooking with Smith my mother. when I was a very . smal! boy, but‘ that was certainly _ fot the. first time |.was in the kitchen, . I can remember also my mother’s earliest instructions con- cerning cooking. She. would call from the front room, don’t. forget to clean up after yourself!’’. A good first rule for all children. : “1 have no | set _teaching children to cook. 1 think . it is: important to give children ~ jobs they can complete. Don’t let your kids use power- ful electric’ appliances without . your being present and in charge. They could hurt their hands. Organize: your kitchen so there ‘is a.place for a child, perhaps a > “special spot’ where he or she can © store a: small cutting board and. a , bowl or two.- » The recipes, in this column are very! simple,. though’ some - may need an ‘adult’s guidance. LETTUCE ROLLS . : ‘This ‘a quick. way. for a young” “ person ; to ‘entertain’ friends after “ school. with’ something that is just . Ja bit different. : Wash. -the: leaves ahead of time and, store them in the refrigerator . win a> sealed plastic bag. Keep a’ paper. towel: in the bottom. The. 2 Jeaves, will keep a good two days this way, oS Mayonnaise to taste |. Butter. lettuce leaves, -washed and patted dry | :-Thinly sticed mortadella, salami or. “any other cold cut. beat ‘Dijon mustard to taste Thinty sticed tomato. ‘oothpicks for securing “Spread: a thin layer “of mayon: naise’ on” the” inside ofa lettuce®:. leaf...Add -a: couple of: slices ‘of. mortadella or salami. ‘Spread. a. small’ amount of mustard on;top.of/the meat. Top, “with tomato and! Fresily, ground, black pepper to taste: °:":. °: 2) Rollup: like a” burrito “and. - Secure with a oothpick.. : me Variations: Substitute leftover meat loaf cut into. sticks instead of“ cold cuts,’“or ‘substitute .scrambled * eggs instead of 1 ‘meat as .the filling: The possibilities are endless. - & leave Cook — ANNE. GARDINER “Jeffy, . rules -.about” ‘THE FRUGAL GOURMET I can just hear you. ‘Smith is telling me to teach my children to * make tea sandwiches!” Why: not? They will learn a good deal about the proper use of a knife and they can create inter- esting shapes and flavors.” : ‘ off square - Trim the crust white-bread slices and cut fancy shapes. You can cut the crustless ‘bread ‘slices into four squares, or diag- onally -to-form four triangles or into three rectangular strips. < Or: you can punch out. little ‘round circles with a cookie cutter.’ Serve: with assorted . toppings (peanut: butter, tuna fish, cucum- bers, etc.). “OLIVE RELISH ON TOAST (Makes about 2% cups) ' New: this is -a little. more - sophisticated, but you can always jet the.kids make this. for you if into __ they do not. care for it. My bet. is that they will like it if they make it. . Don’t worry about a strong an- “chovy flavor; the soaking in milk “will take away “the > sharpness, 1. ’ promise. -. we , ‘- anchovy fillets _., Opinions vary regarding the or-— igin of ‘the. name molasses. Some’. - food ‘historians say’ it’s from the’: Vee . French = word © melasse, " parent:: . molasses. ' Yacup milk. °°. : : “EY -oups - drained, pitted black olives : cup peeled, finely chopped onion |. ¥% cup ‘finely chopped parsley 3 tablespoons olive oil... '-2 hard-boiled eggs, grated ‘Salt to taste (not mesch,. taste first) ~ Freshly: ground “black “pepper to ‘ taste : Bread for Little Sandwiches (reci- : pe above) : Soak the anchovies: in the milk. “for 20, minutes. asim TS SURPRISING’ how. many people’.can. describe. . vividly their first. taste. of _ thick, pungent molasses. “Most ‘can . also tell you that molasses is a by-product of the manufacture of sugar. But usually: ‘ the familiarity stops there. . The. nuances: between :sulfured, unsulfured:. and. blackstrap molasses remain a mystery. Latin mellis or honey. Others feel it began: with the honey- like. ‘ Melaco,-a Portuguese word, is : also tossed. about as the possible English word sold of, the” oIni any. case,’ ‘we know. it’s if any “ * portion’. of . sugar , ‘form. meaning Drain and pat dry with paper towels. Place ina food processor and chop fine. Add the drained’ olives and chop them fine, but do not puree. Do this by pulsing the machine on and off and scraping down the sides several times. Remove to a mixing bow! and add the onion, parsley, oi! and grated. eggs. Fold together ‘and add salt and pepper to taste. Toast the’ fancy’ bread shapes (see above, Little Sandwiches). Do this under.a broiler on both'sides. Spread a layer of the olive mixture on top and serve. NEW YORK ONION SAUCE FOR HOT DOGS | (Makes about 4 cups) ‘There are three-kinds’ of hot dogs in the United States: Chicago hot dogs with vegetables and pep- pers on them; New York hot dogs - with this sauce, along with sauer- kraut and mustard; and everything else everywhere else in the coun- try. That’s it! Help your children’ prepare this -sauce for a hot dog they. will not forget. Use good-quality: franks, preferably ‘kosher, * because* they - contain much less fat: and no, fill- ers.” 3 tablespoons olive oil / ‘3 cloves garlic, peeled and crushed 3 medium “yellow: onions, peeled and sliced oF me ¥2 cup. commercial bottled CHELSEA | MEASURES - out the doug ; ; . Cecking . with children can’ be .2@"fun marinara sauce ° Pinch of crushed red-pepper flakes (careful with this if it is for the kids) . 1% tablespoons paprika Salt to taste : Heat ‘a large frying pan and add the oil, garlic and-onion. Saute until the onion is very tender. ° -Add the marinara’ sauce, red- pepper flakes and “Sugar became .. affordable © and. Mm eant © Popular. Molasses was: -Telegated _ brought about this event... : Mix i in the Pantry.” everyone. piece “of bread with butter. “Place: ity buttered side'up, on top of the, cheese. both “sides: “until it brown. ° If. you, add” a “bit of ‘Dijon - mustard to, this sandwich just. be- fore “toasting it might be a wel ‘come improvement. ©». ; CRAIG’ S JAM-STUFFED ‘CORNBREAD |: People are. always asking my“ is - golden Toast’; the ‘;sandwich ° ‘on: chef Craig Wollam and me-how | we got into the kitchen.. We both’ agree it: was our: mothers’. who Now, the interesting par . When ” : ing’.a -mix-if. it is’ the. quality.‘o products like Jiffy. : “2° 8Y:-ounce. boxes Moffin Mix - : 1 8-ounce jar raspberry jam Blend’ the: two packages ‘ ‘together, as! instructed « fo “muffins . on, the” bo » 8''x 87> glass”: ‘baking dish ® place half the batter i in the bottom ~ of the dish.~ ‘Craig was very -young his mother. realized he was innately capable in the kitchen, SO. she. det: him BO at ite. a “One. night’ his’ parents "went off to a meeting and Craig announced © she would. cook dinner for his:two brothers. Well, he forgot. until the ‘last. minute, but he did find two . “to ‘occasional, use: 5; Yet molasses has its own ‘special niche. How else could we achieve’ _the character of gingerbread cook:. ‘ies, the ‘thick brown sauce in pots of simmering beans, or:the depth | of flavor in Boston brown bread? ‘Today’s top-grade molasses, : labelled ; ‘tunsuifured’?. or <‘‘fan-: rather ihan daily,” “ey,”? is no longer just a ‘leitover from sugar refining. . ‘ Pure: sugar. cane juices are ‘Spread the. jam ‘evenly. over :th batter. Top. with: the: remaining ‘batter. Take a chopstick. and mak “swirl - in: the batter ; here: ‘and ‘there, perhaps four or: “five: times: total : for~ the dish of. batter.‘and Bake ia a preheated: 350°F oven “for. 35 Minutes. Cool’ and: cl squares. "Shy ; o : “PS: His’ brothers,’ who are. well - inte their 20s, ‘still enjoy this” ‘dist packages of ditty, Corn Muffin, . f reduced.and carefully blended to form ® light-colored, : mild-flavored molasses.: “Sulfured”’ molasses, however, : : is still a byproduct of the extrac- |": tion of sugar crystals. It varies in color from fight | to’ “te _dark and in flavor from mellow to intense,” depending on whether it’; comes. from the‘first or second ex- “traction. Bach, Successive. extraction. yields oa darker col when Craig } prepares its : and. ower Frade of molasses. of Molasses’ becomes sulfured as it contacts sulfur dioxide gas used to. lighten the color of the syrup’ “dur: ing the sugar-making process. : “Blackstrap’’* ‘molass¢'s:. is left: * after the last extraction of sugar ef _erystals. © ‘ ‘Its dark color and. potent flavor: result’ from. the ‘high temperatures’ of successive boilings: : . Sugar caramelizes ‘and : flavors’ 7 change to such a degree that: this ' molasses’ is seldom’ substituted, for molasses: that? Ss. milder, and. lighter “Wari to ro ‘ fore using,’ for ~ din’ January? "i