FOOD

Time to assess and update the files

VE BEEN clipping recipes since | was a kid — I still
have one of the carly scrapbooks. One thing the worn old
book proves is that eating is far more exciting now than it

was in the 1950s.

The food spreads | lovingly clipped

feature ho-hum stuff like pork chops fried-up with a ring

of pineapple.

I've got recipes telling me how
to mix frozen peas with boiled
onions. In detail, with illustration.
Aspic salads were big back then
— and the more colored layers the
cook could add, the zingier the
product. Canned mandarin
oranges were served hot, cold and
quivering in jetlo.

if anyone is quivering for a rec-
ipe for hot dogs wrapped in Bis-
quick, it’s there,

A few weeks ago, | vowed to
uipdate my collection. Not only
update but test interesting com-
binations, keeping track of
changes | made as I experimented.
A few were disasters but some are
so good that J urge you to give
them a try.

Yesterday [ hit three winners!

Pork ribs were featured at a
price I couldn't resist but they
were packed in lots needing two
hands to hoist them out of the
meat case. Also, they were mark-
ed ‘previously frozen’ and I don’t
re-freeze (cooking changes the
product so it is fine’ for the
freezer). Instead I tested recipes.

First, I'll give you the two rib
recipes I tried. Both are easy but
require long, slow cooking.

Rum Ribs
4 Ib. pork ribs, cut up
1 cup water
garlic granules
Sauce:
1 cup dark brown sugar
% cup chili sauce (I nsed H.P.)
Y% cup ketchup
Ys cup dark rum
Y% cup soy sauce

Barbara
McCreadie

BUDGET SEATERS

juice of half a lemon

2 teaspoons dry mustard

2 teaspoons garlic granules
cracked pepper

Arrange the ribs in a covered
roaster or flat pan such as your
broiler pan that you can cover
with tinfoil. Cover with water,
dust with garlic and bake covered,
at 300° about two hours or until
meat is very tender.

Uncover and drain off any re-
maining water and fat. Whisk the
Sauce ingredients together and
pour over ribs, rotating the pieces
to cover all sides.

Bake at 375° about half an
hour, turning the ribs occasional-
ly. These are spicy, sticky and
hazardous to your diet.

AUG, and = "MEMBERS PREVIEW
AUG, ord — sth h NON Mt MEMBERS

2 receive sale pricer

“muse Hae toume "opm Mon Aug. an

Junincsa
AQ) INTERFACING [

Our entire regular stock

| 30*.50%#

d 0/ OF §
$12, “20 vf, gee. FF
PRICE

Apricot Ribs
3 ths. ribs, cut up
¥2 cup soy sauce
V4 cup sherry
4 cup water
Sauce:
1 - 14 oz. tin apricots, drained
3 tablespoons chili sauce
1 tabiespoon honey
2 teaspoon ground ginger
1 teaspoon granulated garlic
Yq cup reserved steaming tiquid

Combine soy sauce, sherry and
water. Pour over cut ribs ina
covered roaster or flat pan (cover
with foil). Bake at 300° about two
hours or until ribs wre very tender.

To prepare sauce, drain cooked
ribs and, if necessary, boil the
liquid down to % cup. Dilute with
boiling water if it has evaporated
to less.

Buzz all ingredients together in
blender. Pour half the sauce over
the cooked ribs. Raise oven to
350° and bake sauced ribs 20
minutes. Turn and add the re-
maining sauce. Bake 20 minutes

more.
eee

{ served a tasting of both ribs
with a new-to-me rice — Wehani.
This is an unusual brown rice that
smells like popcorn as it cooks.
It’s tong grain and very dark
brown in color, When cooked, it
has a lot of body — a nutty tex-
ture and flavor. { suspect that it is
highly nutritious but I don’t have
a fact sheet on it. I paid $3.19 for
a one-pound package at a health
food store.

Wehani rice takes a little longer
to cook than regular rice (30
minutes instead of 26) but it’s
worth the wait.

eee
Finally, I rounded off the meal

with cooked spinach with iots of
butter and this bread:

" ADVANCE TICKET
REGISTRATION
CREATIVE SEWING
AND NEEDLEWORK
FESTIVALS
Pick up forms

8 Huge selection of fabrics.

% Assoried contents and

PSM widths

30°60,

Salted Walnut Loaf

This is easy to make — even
easier if you have a kneading
machine. To prepare in a
machine, combine the dry ingre-
dients in the bowl with dough
hook attached. Cambine the lig-
uid ingredients and, with machine
running, pour liquid slowly into
the dry mixture. When all the lig-
uid is incorporated and dough cl-
ings together, time the machine
one more minute to knead.
1 package regular dry yeast
44 cup quite warm water
+ teaspoon supar
14 cup sour cream
1 egg
I tablespoon soft margarine
14: cups white flour
183 cups whole wheat flour

PR Be pear |

a

1'4 teaspoans salt

“4 cup skim milk powder
34 cup walnut chunks
coarse salt

Combine the yeast, water and
sugar (use a jug if you're using a
machine to knead). Let mixture
stand at room temperature until
fluffy on top — about five
minutes. Meanwhile, combine the
dry ingredients in a big bowl if
kneading by hand or in the bowl
of your bread machine.

When yeast is fluffy, whisk in
the sour cream, egg and marga-
tine. To finish by hand, stir the
liguid into the flour with a big
spoon and then your hands. When
it forms a dough, remove to a

See Best page 51

“f.

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