C13 - Wednesday, December 14, 1983 - North Shore News

CONDIMENT OR SIDE SALAD

HOW ABOUT some really Hot Stuff?

When we say ‘‘please pass the mustard’’ in this house, we mean what is called the English variety, a paste made of the dry yellow powder mixed with water. A dash of salt is always included, and a little time allowed for the paste to stand, and ‘‘cure’’ to

its full strength.

the kitchen ranger

by Eleanor Godley

The only thing (we're not speaking of horseradish) to equal it in BTUs is the Japanese ‘’wasabi’’, also a powder to be mixed with water but green, not yellow, and it will clean out your sinuses in a jiffy.

Clay or ceramic mustard- pots will keep the mixture in good order for a week, but

Snacks for the guests

SAVOURY TIDBITS TY oz. can

tomato sauce (234mL) 1 cup white wine

ortomato juice (250mL) Y% tsp. garlic

salt (imL) “ tsp. oregano (IimL)

4 oz. can cocktail

sausages, drained (120g)

10 oz. can button mushrooms, drained (284mL)

in a saucepan combine first 4 ingredients. Simmer 5 minutes. Add sausage and mushrooms Cover and store in refrigerator To serve, sim- mer covered, about 20 minutes Serve in the hot sauce, providing colored picks for spearing sausages and mushrooms DILLED SEED BALLS (30 to 35 balls)

607 cream cheese (180g) ‘4 cup finely chopped dill pickle (5Om1 ) ‘A tsp Caraway seeds (2m ) Ye isp garlic salt (imi ) 2 hard cooked cggs sctved | cbsp dned minced parsicy (iSmt) Biend first 4 ingredients Chill Drop by small teas

poons into egg /parsicy minx ture Shape into small! balls Serve well chilled

HAM SPREAD

Mia well f cup) (250m1) ground cooked ham, 3 tablics poons (45ml1 ) mayonnaise, 2 tablespoons (30m) chil: sauce, | tablespoon (ISmi ) prepared mustard and “ teaspoon (2mL) cach chil powder and brown sugar Spread on crackers oF toast rounds

other receptacles let it harden and dry out so that it has to be soaked to remove. Mixing the powder with milk, rather than water, will also keep the paste soft and useable, but it mellows it too, somehow, so that your heat quotient is vitiated.

Dijon-style mustard, the already-mixed and seasoned

|

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European variety, does not appear at our dinner-table, nor does it get invited to share the hot-dogs or the corned-beef sandwiches. Around here it is just one of the condiments, interesting in salad dressings, mixed into ground beef patties and loaves. It does transform Brussel Sprouts, and if your group is indifferent to this cute little winter vegetable, try mixing equal parts of Dijon-type mustard with soft or melted butter and stirring it about with the hot, drained vegetable just before serving. I like to stir in an egg-yolk, too, and a bit of cream, for a proper sauce which needs slight cooking.

But my friend gave me a whole new window on mustard when she gave me the recipe for MUSTARD MOUSSE. It can be either a condiment or a side-salad,

and it keeps in the refrigerator for days and days. It needs maybe 15

minutes for the making, but an hour to chill to firm it up, so bear that in mind when you start.

Pour the juice of 2-3 lemons (depending on size

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and juiciness) over | envelope of plain gelatin. Mix and set aside.

This next mixture is to be thickened over hot water, so you might as well use the top of the double-boiler as your mixing-bow!. 1 reduced the sugar drastically, as you will see, as I wanted this as a savory, and I increased the mustard content with dry powder for the same reason.

Beat 4 eggs

Add ™% cup of sugar (1 used 2 Tbspns.)

3 Tbspns. Dijon-style mustard (and | put in the same amount of Colemans) “ tspn. of salt

Y% cup of cider vinegar

1% cups of water

Favorite

Mabel’s Curried Almonds are a favorite gift. Spread 2 cups whole blanched almonds in a shallow baking pan and dot with | tables- poon butter. Bake in 350° F. oven 15 to 20 minutes, stirr- ing during baking to coat

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Blend and stir these ingre- dients, without actually boil- ing them, then stir in the lemon-gelatine and continue Lo stir until thickening shows.

Set the pan in the refrigerator, and when it is nearly set whip up | cup of whipping cream and fold it into the mousse. Scrape it in- to your chosen mold and leave it until it's set.

You can chop parsley all over it, and cut it into blocks and set them on to lettuce leaves for an_ interesting salad, or you can spoon it on to servings of cold beef or ham, or offer it for hot meals im a mayonnaise-server. It’s unusual and very refreshing.

foods

Blend 2. teaspoons seasoned salt with % teas-

poon curry powder; sprinkle over nuts and stir. Bake

nuts.

another 5 minutes. Spread on

paper towels to cool Makes 2 cups.

CUAARGEN

VISA

Make it hot with Mustard Mousse

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