THE FRUGAL GOURMET A TASTY lunch. or supper of soup and salad can be most satisfying. Any of the following salads and soups provide nourishing and ap- petizing combinations that will appeal to those of us who like to go light at mealtime. MULLIGATAWNY SOUP (serves 6-8) : The name of this Indian soup comes from ‘‘mullaga’’ (pepper) and ‘‘tanni’’ (water). There are many adaptations of this dish; I have tried to put a few of them together in this version. 1% pounds chicken thighs 8 cups water T tablespoon butter 2 cloves garlic, peeled and minced 1 medium yellow onion, pected and chopped 2 stalks celery, chopped 41% cups chopped carrots Y% teaspoon turmeric Y2 {feaspoon ground corigader seeds Y% teaspoon red-pepper flakes ¥2 teaspoon ground cumin, ‘Y. teaspoon ground cardamom Ye teaspoon ground dried ginger 2 teaspoons salt GARNISHES Chopped fresit coriander Freshly ground black pepper “In.a. 4-quart pot, simmer the ‘ghieken, covered, in 4 cups of water. until tender, about 30 minutes. Remove, cool, debone and chop the meat and skin coarsely, Save the stock in the pot. Set the meat aside. Heat a large frying pan and add the butter, garlic,. onion, celery Consider making crepes for Mother’s Day ‘ANNE GARDINER WILSON PE re Perens era and carrot. Saute just until the onion is tender. Add this to the pot of reserved stock, Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken. Cover and simmer for 30 minutes. Add the deboned chicken. Simmer for 5 minutes. Garnish with the fresh coriander and black pepper. FLANK STEAK AND LENTIL SALAD (serves 6-8 as a side salad, 4 as a main dish) In this hearty salad, the meat flavors the salad and the lentils have a bit of that smokey flavor that is so delicious. It tastes even better if you serve it the second day after making it. 1% cups lentils 6 cups cold water Ye cup chopped parsicy 1¥2 cups peeled and tninly sliced white onion 1 cup cored, seeded and julicnned red bell pepper DRESSING ¥% cup olive oil 2 tablespoons lemon juice 1 tablespoon white-wine vinegar Salt and freshly ground black pepper to taste I pound flank steak Salt and freshly ground black pepper to taste Olive oii for grilling Place the lentils in a 4-quart pot and add 6 cups of cold water. Bring to a boil, cover and sirnmer 15 minutes or until just tender. Drain and cool. Place the drained lentils in a mixing bowl. Add the parsley, onion and bell pepper. Blend together the ingredients for the dressing and add to the lentils and vegetables. Toss together, cover and marinate in the refrigerator for 4 hours. Toss the lentils a couple of times while chilling. Season the steak with salt and pepper to taste and brush the meat with olive oil. Grill over high heat just until rare, about 2 minutes per side (do not overcook). Remove and allow to cool. ; When the lentils have marinated for 4 hours, slice the steak thinly across the grain. Toss with the lentil and vegetable mixture. Adjust the salt and pepper IF YOUR mother loves pancakes, chances are she’ll like crepes even better and they make .a glamorous breakfast for Mother’s Dav. These thin pancakes are delicious when filled and topped with slices of fresh fruit or sour cream and strawberry preserves. Crepes are made from a batter containing more eggs and mitk than ordinary pancake batter. Extra eggs make it strong enough to hold a filling. Extra milk makes a thin batter, so deli- cate crepes are easily folded or rolled. To make 10 seven-inch crepes to serve four people, blend one cup (250 mL) flour with a pinch of salt. Combine two eggs, two table- spoons (25 mL) melted butter and one cup (250 inL) milk. favorite flavors of that cuisine. if needed. COLD ZUCCHINI SOUP {serves 4} Cold soups are great for the frugal family in our time. This is easy to make and keeps for a few days in the refrigerator. ; 1% pounds green zucchini, trim- med and sliced Ys cup peeled and chopped yellow onion 3 cups chicken stock, fresh or esnned , Vs cup yogurt Y% cup sour cream Y teaspoon grated fresh ginger Salt and freshly ground white pepper to faste GARNISH Chopped scallions Place the sliced zucchini in a 4-quart pot along with the onion and stock. Cover and simmer for 15 minutes. Add this mixture to the flour and beat with a fork, whisk of blender until it’s smooth. Let the batter sit 30 minutes so the flour particles absorb moisture and the batter thickens slightly. Air bubbles also disappear, so the crepes are less likely to contain tiny holes when cooked. Heat a small frying pan on me- dium heat so a drop of water siz- zles when flicked orito it, Add % teaspoon (2 mL) oil so the crepe doesn’t stick. Pour in just enough batier to cover the bottom — about three tablespoons (45 mL) for a six- or seven-inch (15-18 cm) pan. Cook for a minute, then flip with a spatula to the other side fcr 10 seconds. Too much batter in the frying pan makes a crepe that's thick and heavy, rather than delicate. To avoid this, tip the pan so the RUERERT RTA Ee NEWS photo Paul McGrath PICK OUT a favorite cuisine and think up a salad based on your Drain, reserving the stock. Puree the zucchini and onion, but do not let them get too mushy. Return to the pot along with the reserved stock. Stir in the yogurt and sour cream until smooth. Add the ginger and. the salt and white pep- per. Cover and refrigerate until very cold, about 6 to 8 hours. Garnish with scallions. GREEN BEAN SALAD, CHINESE STYLE (serves 6 as a good hearty salad) This is the kind of thing we should all try often. Pick out a favorite cuisine and think up a salad based on your favorite flavors of that cuisine. This one will keep well for a couple of days in the refrigerator. 2 tablespoons peanut oil batter spreads to just cover the bottom. Crepes are also heavy when the batter is too thick. Add a little extra milk if neces- sary to thin the batter so it’s the consistency of heavy cream. The pan should be hot enough that the crepe cooks immediately. If cooked too slowly. crepes become tough. — - Make a simple filling by mixing Y% cup (125 mL) sour. cream with one cup (250 mL) cottage cheese or cream cheese and sweeten with two teaspoons (10 mL) sugar. Place about two tablespoons (25 mL) filling on each crepe, roll, and top. with fruit while still warm. : Just so you'll have some tidbits of information if somgone asks about crepes, the most famous are the classic French crepes Suzette. This crepe is traditionally folded | er SA RH 2 10-ounce boxes frozen cut green beans, thawed 2 tablespoons light soy sauce 1 tublespoon rice wine vinegar (find in Oriental markets) 1 teaspoon grated fresh ginger 1 clove fresh garlic, peeled and crushed 2 tablespoons sesame oil Ya teaspoon sugar 6 scallions, chopped 2 tablespoons chogped fresh cor- iander Bring 1 quart of water to a boil and add the peanut oil. Add the thawed green beans and let sit for 1 minute. Drain and ‘inse in cold water to cool. Place in a colander and drain well. Mix all remaining ingredients as for a salad dressing. ‘Toss with the rained beans and enjoy. CABBAGE SOUP WITH JUNIPER AND PORK (serves 8-10) This is an invigorating soup and it is really much better after cook- ing and then sitting in the refrigerator for a few days. it is typical of the soups that are celebrated in Eastern Europe and is a whole mea! in itself. Serve with very dark bread and lots of beer. 3 quarts chicken stock, fresh or canned 3 tablespoons olive oil 3 cloves garlic, peeled and crushed 1 medium yellow onion, peeled and sliced 3 pounds green cabbage, cored and shredded 1 pound pork steak, deboned and julienned 12 teaspoons juniper berries 2 cup dry white wine Salt and freshly ground black pepper to taste Heat the stock in.an 8-quart stainless-steel soup pot. Heat a large frying pan and add 2 tablespoons of the oil, the garlic and onion. Saute until the onion is clear. Add the cabbage and saute 5° minutes more. Add to the pot of stock. Heat the frying pan again and add the remaining tablespoon of oil. Add the julienned pork and brown the meat. . Add the pork to the pot. Crush the juniper berries, using the side of a knife, and add to the pot along with the wine. Cover and simmer !'% hours. Add salt and pepper to taste. breakfast in triangles, and sauteed in a syrupy mixture of sugar, buucr, orange juice and liqueur. Blintzes are the special Jewish version of crepes, filled with a mixture of sweetened ricotta or farmer’s cheese and a touch of lemon rind and vanilla. Just about anything. can. be wrapped in a crepe. Poultry, seafood, or vegetable fillings make great entrees and can all be prepared ahead., Crepes' can be made more. substantial by substituting whole wheat or buckwheat flour for half the all-purpose flour, Crepes “keep three days, unfill- ed, in the refrigerator. Layer them with wax paper to keep them from sticking. Or they can be. frozen, filled or unfilled, for two months. Warm them in the oven or mi- crowave before serving.