Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, April 25, 1990 TAG: 9004250016
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
And what made you order lobster last week? Why do you crave a hot, steaming bowl of chicken noodle soup when you're feeling under the weather?
Which came first - the mood or the food?
According to American Health magazine, people choose foods to satisfy physical or emotional needs. For example:
- Americans eat differently when the weather gets colder.
- Many eat soup, especially chicken soup, to help fight a cold or the flu.
- People also turn to "comfort foods" when they are unhappy or a little depressed.
Joel Gurin, American Health's editor-in-chief, says ritual and tradition often take over when we choose foods.
We eat certain meals before a big race or an important presentation, he says, perhaps out of superstition. Even when we're sick in bed, we seem to choose foods that remind us of home and of our childhood.
Gurin says that very often, it's not the food itself that we crave, but the memories and associations that these foods conjure up.
- Associated Press
\ CONTESTS Time is running out to enter several recipe contests.
The Virginia Chili Cookoff doesn't want any recipes, but there are rewards for competing in it. The winner gets a trophy and a trip to the World Championship Chili Cookoff this fall in California where the top prize is $25,000.
The state cookoff, scheduled for May 5 on the Roanoke City Market, is easy to enter. Just contact the Roanoke Special Events Committee at 981-2889 for an application and information.
Uncle Ben's Cook & Tell Regional Recipe Contest seeks original recipes using a variety of Uncle Ben's rice products. Winners, from Northern, Southern, Eastern and Western regions of the country, will receive a vacation trip next March to Aspen, Colo., to compete for $6,500 in cash prizes. The entry deadline is June 15.
For contest rules and details on prizes, write Uncle Ben's Cook & Tell Recipe Contests, P.O. Box 11877, Chicago, Ill. 60611.
Spicy food fans still have time to enter the Pace Picante Sauce Pick Up the Pace Recipe Contest. The deadline is May 31.
The contest seeks original recipes in four contest categories: appetizers and snacks; main dishes; soups and stews; main dish and side dish salads. Cash incentives for entering include a grand prize of $3,000, three first prizes of $1,000 each and three second prizes of $500 each.
For a copy of complete contest rules, write to Pace Picante Sauce Recipe Contest, 3484 W. 11th St., Houston, Texas 77008.
The 39th National Chicken Cooking Contest is open for entries through Oct. 15. A finalist from each state and the District of Columbia will be chosen to participate in the cookoff May 16, 1991, in Little Rock, Ark. A total of $36,000 in prizes - $25,000 for first prize - will be awarded to five top winners.
For information, write Chicken Contest, Box 28158 Central Station, Washington, D.C. 20005.
What kind of recipe makes it to the national contest? Winning recipes from the last competition are featured in the 128-page "The Chicken Cookbook." It's available by sending a check or money order (no cash) for $1.75 to Chicken Cookbook, Dept. NBC, Box 207, Coventry, Conn. 06238.
\ FOR THE LUNCH BUNCH This version of the famous grilled cheese sandwich uses cinnamon-raisin bread and crisp apple for a wonderful new flavor harmony. Grilled apple-cheddarwiches 4 slices cinnamon-raisin bread
2 tsps. mayonnaise or salad dressing
4 slices (4 ounces) Cheddar cheese
1 small red apple, cored and thinly sliced into 8 rings
1 Tbsp. margarine or butter, softened
Spread 2 slices of the bread with mayonnaise or salad dressing. Layer each slice of bread with 1 slice of cheese, half of the apple slices and another slice of cheese. Top each with another slice of bread. Spread outsides of each slice of bread with margarine or butter. Place on preheated griddle or in a large skillet. Cook over medium-low heat for 6 to 8 minutes or until golden and cheese is melted, turning once. Serve immediately. Makes 2 servings. - Associated Press
\ MARKET SHOPPING Now's the time to get down to some serious thinking about gardening since the weather is warming and the potential for killing frosts is just about over.
Farm markets have plants for just about any vegetable you might want to grow. Some tender plants, such as tomatoes and peppers, may still require protection from the elements, but most can go into the ground now.
The same is true for bedding flowers. Perennials are hardy and can take a lot of weather abuse, but the annuals need a bit more attention until the danger of nippy weather is past. In other words, plant the daisies, columbine, carnations and pansies, but keep the geraniums, marigolds and sage in a protected area for now. Farmers can provide more specific planting instructions.
Among food items available, look for thin spring onions, spinach and greens. There is also a good supply of cabbage, turnips, potatoes, tomatoes, Silver Queen corn, Vidalia onions, asparagus, green beans, squash and herbs (which can grow in a pot on a windowsill or can be transplanted to a garden spot).
\ GLAD YOU ASKED How do you prevent soggy bottom pie crusts?
Try these suggestions adapted from "Secrets of Better Cooking" (Reader's Digest, 1979):
If filling the unbaked crust with a wet filling such as custard, first set the crust. Pierce the crust all over. Brush the inside with an egg white lightly beaten with one teaspoon of cold water. Chill for 30 minutes, then bake at 450 degrees five minutes. Allow the crust to cool to room temperature, pour in the filling and then bake according to the recipe requirements.
When baking a single crust before filling, pierce the crust, brush with one egg white lightly beaten with one teaspoon of cold water and chill one hour. Then bake and cool before adding the filling.
Never pour a hot filling into a hot or cold pie shell. Both must be cooled.
For a pie filled with fruit, it helps to coat the bottom crust first with a mixture of one teaspoon flour and one teaspoon sugar. After the pie is filled, bake it at 425 degrees 15 to 20 minutes, then reduce the heat to the recipe specification to finish the baking.
In general, sear all wet pies by baking at 425 degrees 15 minutes. Then reduce heat to 350 degrees and watch to avoid overcooking.
Bake an unfilled pie shell quickly in the middle of an upper shelf of the oven, but bake a double-crust pie on a lower shelf where the bottom crust will set faster. - Los Angeles Times
\ ALL-PURPOSE BREAD This quick-mix bread needs nothing spread on it - rich flavor bakes right in. It's tasty with soup, great with salad, and terrific as an appetizer. You can bake the loaf ahead, then seal, label and freeze for up to 4 months. Loosen the wrap slightly and let stand at room temperature to thaw. Parmesan-walnut bread 3 cups all-purpose flour
2/3 cup sugar
1/2 cup grated Parmesan cheese
4 tsps. baking powder
1/2 tsp. salt
1 egg, beaten
1 3/4 cups milk
1/3 cup walnut oil or vegetable oil
1 cup chopped walnuts
Combine flour, sugar, cheese, baking powder and salt; set aside. Stir together egg, milk and oil; add to flour mixture, stirring just until combined. Stir in 3/4 cup of the nuts. Turn into greased 9x5x3-in. loaf pan. Sprinkle remaining nuts over top. Bake in 350-degree oven about 1 hour or until a toothpick inserted in the center emerges clean. Cool in pan for 10 minutes. Remove loaf from pan; cool completely on a wire rack. Wrap and store overnight before slicing. - Associated Press
by CNB