Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, April 4, 1990 TAG: 9004040171
SECTION: EXTRA PAGE: E3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
Aluminum foil:
- Heavy-duty foil provides better protection for foods than regular foil.
- Mold foil to the shape of the food to keep air out. Be sure the foil doesn't puncture while you're wrapping.
- Avoid foil for high-acid foods, such as tomato products. Acid reacts with the aluminum, giving an off-flavor.
Freezer plastic wrap:
- This is sturdier than everyday plastic wrap.
- Wraps differ; read the label to be sure your wrap is recommended for freezer use.
Laminated paper:
- Also known as heavy freezer wrap, this paper is white, shiny on one side and dull on the other. Wrap food with the shiny side of the paper facing toward the inside next to the food.
Polyethylene freezer bags:
- Made from pliable plastic film, these bags are moisture- and vaporproof. They work well for solid foods. but they don't store easily when filled with liquids.
Plastic freezer cartons:
- Available in a variety of sizes and shapes with tight-fitting lids.
Baking dishes:
- Use only baking dishes recommended for freezer-to-oven and-or freezer-to-microwave oven use.
Aluminum containers:
- Available in many sizes and styles with tight-fitting lids. Many are reusable and can go from oven to freezer and back again.
Waxed cartons:
- Reusable waxed cardboard containers come in a variety of shapes and sizes. If you intend to pack them with foods that stain, line with polyethylene bags.
Freezer storage times:
- Casseroles (fish, poultry, or meat with vegetables or pasta): Store two to four weeks.
- Leftovers (meat with gravy): Store one to three months.
- Sandwiches (avoid salad vegetables, hard-cooked egg, salad dressing, mayonnaise and jam): Store two months.
- Soups and stews: Store one to three months. - Associated Press
\ QUICK AND ZESTY This sandwich will bring your taste buds to attention. Hot pepper sauce and cilantro, a fresh herb popular in Southwestern cooking, add snap to plain mayonnaise.
\ Santa Fe subs\ 1/3 cup mayonnaise or salad dressing
1/4 cup snipped cilantro
1/8 tsp. garlic powder
Hot pepper sauce
4 7 or 8-in. French rolls
3/4 lb. thinly sliced cooked beef
1 7-oz. jar roasted sweet red peppers, drained
1 4-oz. pkg. Monterey Jack cheese with peppers, thinly sliced
1/4 cup sliced green onion
In a small mixing bowl combine mayonnaise or salad dressing, cilantro, garlic powder and hot pepper sauce to taste. Slice tops from rolls; set aside. Scoop out insides of roll bottoms. Spread with half mayonnaise sauce; top with half the beef, red pepper and remaining beef. Place on baking sheet and cover loosely with foil. Bake in 375-degree oven 12 to 15 minutes or until hot. Remove foil. Place cheese on top of beef. Spread roll tops with remaining sauce; place next to roll bottoms on baking sheet. Bake, uncovered, 4 to 5 minutes more or until cheese begins to melt. To serve, sprinkle green onion over cheese and cap with roll tops; cut in half. Makes 4 servings. - Associated Press
\ MARKET SHOPPING Spring is on the way to farm markets, and farmers are drifting back with products of the season.
There are loads of blooming things - azaleas, pansies, phlox, violas - along with perennial and annual garden plants and herbs. There are vegetable plants, and now's the time to get cabbage, broccoli, cauliflower and lettuce in the ground since these items do their most robust growing in cool temperatures.
There are tomato plants, too, but the weather is still too iffy for outside growing. Gardeners who want to get a jump on the season should check with farmers for tips on protecting tender tomato plants.
Spring greens and onions are the locally-grown food items in most plentiful supply, but there is a good selection of foods from warmer growing areas. Look for snappy green beans, delicious tomatoes with terrific pricetags, strawberries, cucumbers, peppers, big sweet onions, squash, potatoes, corn, asparagus and broccoli.
Canned foods, eggs, meats, dried apples, horseradish and sassafras are among the other offerings.
And there are some items especially for the Easter holiday: big goose and duck eggs and cuddly rabbits!
\ HELP!!! DEAR SOS: I am especially interested in finding the recipe for Benihana's ginger sauce. - Jerine
DEAR JERINE: This oustanding sauce, served at the Japanese restaurant chain, goes well with any grilled meat, fish or poultry.
\ Benihana ginger sauce\ 3 1/2-in. cubes peeled ginger root, chopped
1/2 cup soy sauce
1/4 cup vinegar
1 large onion, sliced
Place ginger, soy sauce, vinegar and onion in blender container. Blend at high speed 2 minutes or until ginger and onion are minced. Makes about 3/4 cup. - Los Angeles Times
\ SWEET ENDING Pasta gurus claim there are more shapes of pasta than there are days in the year. One of the less familiar types is orzo, sometimes called rosamarina, which is about the size and shape of a grain of rice. It's ideal for this baked custard dessert, reminiscent of rice pudding. You can substitute any other leftover cooked small pasta.
\ Honey-nut pasta pudding\ 6 ounces (1 cup) uncooked orzo (rosamarina), or 2 1/2 cups cooked small pasta
2 slightly beaten eggs
1 12-oz. can evaporated skim milk
3/4 cup honey
1/2 cup slivered almonds, toasted
1/4 cup raisins
Cook orzo according to package directions. Drain. In a medium mixing bowl stir together eggs, cooked pasta, milk, honey, almonds and raisins; mix well. Pour into greased 1 1/2-qt. casserole. Bake, uncovered, in a 350-degree oven about 20 minutes. Stir mixture to evenly distribute the raisins. Bake for 20 to 25 minutes more or until nearly set (the center remains soft set with the outside edge somewhat firmer). Cool slightly on a wire rack; serve warm. Serve with whipped cream and additional almonds, if desired. - Associated Press
by CNB