C9 - Sunday, Jene 17, 1984 - North Shore News

ELEANOR’S VERSION

HEN I saw- this recipe for Tennessee Whiskey Cream Pie, I thought ‘‘That

one’s for Alan’’.

Not that Alan’s from

Tennessee, and I know nothing whatsoever about his drinking habits, but he likes chocolate. Without

nuts. And his dog likes those cookies,

maybe

because he (the dag). is also a Schnauzer.

Alan recipes, you understand; his

just reads these

Flavor

IT IS WELL established we consume 20 to 30 times th amount of salt our bodies re- quire. This overindulgence has contributed to dangerously high blood pressure levels, heart and kidney ailments and some- what shortened life spans. Our sense of taste has become desensitized with the large amount of salt included

in the majority of packaged -

and prepared foods and snacks. We are addicted to salt. How can we possibly live without the salt shaker?

The more exotic and in- teresting the texture and flavor a food product has, the less likely you will notice the absence of salt. Lowering our salt intake gives us the opportumity to experiment with a seemungly == endless vanety of herbs and spices found on the super-market shelves.

As a general rule of thumb, herbs and spices should be added towards the end of the cooking process. Whole spices are most effectively us cd to flavor slow cooking soups and sauces. Freshly ground whole spices, such as black pepper and nutmeg, tend to be very potent and should be used judiciously Toasting seeds enhances thet aroma, Mavor and texture

Ity the following recape for oan ALL Purpose Herb Blend Use ato wherever you would give a shake of salt in soups, vegetables, sauces and Keep it handy tna shaker yar beside the stove

Commercially

casscroles

prepared condiments usually Contam a

Bits Onion decssing is casy to make

large amount Of salt

Creamy Coachts ot

ver

satile and delictous Sweet

and Spey Mustard makes xr good marinade for amlats or

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688-6631

the kitchen ranger

by Eleanor Godley

wife executes the ones he favors. When he’s old

withou

seasoning vegetable for cauliflower, brussel sprouts, greens. ALL-PURPOSE HERB BLEND 1 tsp. each basil, mar- joram, thyme, oregano, parsley, savory, ground cloves, mace, black pep- per and celery seed Y% tsp. each cayenne pepper and ground nutmeg Combine all ingredients in a jar with a tight-fitting lid. Shake well to blend thoroughly. Store in a cool, dry place for up to six mon- ths. This makes an excellent seasoning for meats, vegetables and soup.

Makes about 1/4 cup. CREAMY GARLIC DRESSING

‘4 cup evaporated milk 1¥«. cups unflavored yogurt l tsp each garlic powder, rosemary, oregano, basil, dill seed and sage Combine all ingredients in ‘a blender jar and puree until smooth This is dehcrous on baked potatoes, Cooked vegetables of as oa fresh vegetable dip, as well as on crispy salad greens CREAMY ONION

sauces broccolhi, cabbage or

DRESSING Substitute bootsp 0 onion powder for the garlic powder Try this as a

en 89) how only

Gerti Fuss is now

Cookin Septem Seafood Pasta Hors D’oeuvres Desserts

Cake decorating

(with Wemer Schmidt)

School -

enough he’ll be able to attend Y cup of sugar for those

my classes and give her a crumbs break! Meantime, here’s 6 Tbspns. of unsalted but- what caught my eye: ter, melted

It comes via a lady in New 1 envelope of plain

York, who says it will serve unflavoured gelatin eight, gnd who. 1 also wish 6 egg yolks

had Sid | I needed a big bowl. “% cup of sugar for those 1% cups of finely crushed egg yolks

Ye cup of Tennessee sour mash, or bourbon % cup of creme de cacao 2 cups of whipping cream, chilled 2 Tbspns. of sugar for the cream grated bittersweet chocolate for the top Preheat the oven to 325°F. The crumbs are to be mix- ed with the sugar and melted butter, and the mixutre put into a buttered cake pan (pie

.

chocolate wafer cookie

crumbs pan?) and baked for 10 minutes then cooled thoroughly.

The gelatin is sprinkled atop 1/2 cup of cold water in a saucepan. substitute for traditional The egg yolks are beaten to mayonnaise. thick and pale yellow, the SWEET AND SPICY sugar added and the mixture MUSTARD again beaten, then the liquors

Ya cup mustard seed added. 6 tbsp. dry mustard 1 tbsp turmeric 2 tsp. dried tarragon 1% cups boiling water

The gelatin-water is warm- ed slightly and stirred to dissolve the gelatin, and this

Y% cup white vinegar is added to the eggs, and Y. cup cider vinegar beaten.

1 tbsp. vegetable oil The cream is beaten to Ya cup brown sugar make soft peaks, the sugar

Y% cup chopped onion I tsp. garlic powder Y% tsp. each ground alispice, cinnamon and cloves Combine all ingredients in a saucepan. Bring to a boil and let simmer § minutes. Pour into blender jar and puree about 2 minutes, or un- til well blended. Scrape mix- ture into saucepan. Set pan in ‘larger pan of boiling water. Cook, stirring frequently for about § minutes. Store in a sterilized mason jar. Keep refngerated Makes about 1% cups

Be Water Wise

Boating 4nd alc oti are a deadly mix 50% of all bodunic acadents iavolve aiconol Play it Safe.

So a er eee Oe ae

Sultana Raisins

the Instructor af The Last classes until

June 23rd dure 23rd duly 11th Sly 11th chine 260

Chocolate Chips

added and beaten some more to make stiff peaks. This is all carefully folded into the egg and then put over the cold ‘‘crust’’, the bittersweet chocolate distributed over the top and the whole thing frozen for four hours. Maybe if I'd done all those things, Alan would have lik- ed it. But because I was look- ing for a really chocolate dessert, I used chocolate coated digestive biscuits rather than the wafers called for. When | added the melted butter, it was very soupy in- deed, and when baked was more like a toffee-bar than a crust. Well, press on. Oh, of course | hadn’t added that 1/4 cup of sugar, either. Again, when it came to ad- ding the bourbon, |! didn’t have any, but my limited ex- perience with same, in my flaming youth, had left me with the impression of something not only strong but hairy, so | mixed some rye whiskey with the dregs in the white rum bottle, think- ing thus to achieve the power and violence | remembered.

The creme de cacao was another big disappointment. It was all gone. How was this possible? As it is always on hand for the manufacture of White Elephants (one part vodka, one part cream, one

Whiskey pie with a kick

part white creme de cacao, and howdah, sahib). I was forced to substitute Grand Marnier. Chocolate, this was not.

- The bowl of egg was usiy full even without the cream to come, so | transferred it to _something larger and not quite large enough — we had a little overflow problem.

The ‘‘crust’’, which had been baked in an ordinary pie plate, had to be transferred to a deeper, larger quiche dish, where it looked a bit in- adequate, but on went the final mixture, anyway, with some left over, which I just froze like ice cream. I'll tell you something — the family taster was less than impress- ed. “‘Don’t file that one,’’ was his succinct appraisal.

Sorry, Alan.

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