Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, June 6, 1990 TAG: 9006060013
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
Flavor 1/4 cup softened margarine or butter with one of the following combinations and spread or brush on foods toward the end of the cooking time or at serving time:
Blue cheese butter: Add 1/2 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce and 1/2 teaspoon pepper. Mix thoroughly. Fold in 1/4 cup crumbled blue cheese and mix just until combined. Serve with meat or baked potatoes.
Cajun butter: Add 1/2 teaspoon crushed dried oregano, 1/4 teaspoon crushed ground cumin, 1/8 teaspoon crushed dried thyme and a dash of crushed red pepper. Serve with poultry or fish.
Fennel butter: Add 1 teaspoon crushed fennel seed, 1/2 teaspoon lemon juice and dash pepper. Serve with fish.
Italian herb butter: Add 1/2 teaspoon garlic powder, 1/2 teaspoon crushed Italian seasoning, and 1 tablespoon grated Parmesan cheese. Serve with meat, poultry, fish or vegetables.
Lemon-basil butter: Add 1/2 teaspoon finely shredded lemon peel, 1/2 teaspoon lemon juice and 1/4 teaspoon crushed dried basil. Serve with meat, poultry, fish or vegetables.
Parmesan butter: Add 1 tablespoon grated Parmesan cheese, 2 teaspoons snipped parsley and 1 minced small garlic clove. Serve with fish or vegetables.
Tarragon-onion butter: Add 1 tablespoon chopped green onion, 1 tablespoon snipped parsley and 1/4 teaspoon crushed dried tarragon. Serve with poultry, fish or vegetables.
Bread spreads: Slice a 1-pound loaf of white or wheat French or Italian-style bread into 14 to 16 diagonal slices, cutting to, but not through, the bottom crust. Spread flavored margarine or butter between every other slice of bread. Wrap loosely in heavy-duty foil. Place on edge of grill. Grill over slow coals about 15 to 20 minutes or until heated through, turning frequently. Or, wrap loosely in foil and place on a baking sheet. Bake in a 350-degree oven for 15 to 20 minutes or until heated through. - Associated Press
\ QUICK TIP You can revive tired celery by cutting away about an inch from the bottom of the stalk and then standing the celery ribs in a small glass of ice-cold water. Say hocus pocus three times and wait one hour. It's like magic. - Homemade Good News newsletter
\ MARKET SHOPPING Lots more good spring foods are coming to farm markets now. Look for good supplies of garden peas, sugarsnap peas, snow peas, greens, cabbage, radishes, green onions, broccoli, a variety of lettuces, Irish Cobbler potatoes, yellow squash and rhubarb.
Red and black raspberries, blueberries and strawberries are available, although not in great quantity, and spring's green cooking apples - the little sour ones - are making their first appearance. Fry them for a weekend breakfast and serve with country ham, eggs (both also available at farm markets) and plenty of hot biscuits.
An abundant selection of foods from other growing areas is available, too . . . cantaloupes from Texas, sweet onions from Georgia and Texas, tomatoes from Florida and Mexico, cherries from Washington and asparagus, peaches, nectarines and plums from California.
Blooming plants, in hanging pots and those for bedding purposes, continue to be plentiful as do vegetable plants for the garden. Herbs and cut flower bouquets round out the week's shopping spree.
\ HELP!!! DEAR SOS: A friend recently lamented the apparent loss of that old-time staple, chicken croquettes. Since then, I can't seem to forget them. Do you have a recipe? - Marilyn
Dear Marilyn: Despite the fact they are fried, chicken croquettes deserve a comeback now and then. Chicken croquettes\ 1/4 cup butter
1/4 cup flour
1 cup milk
1 cup diced cooked chicken or crab meat
1 egg, beaten
Dry bread crumbs
Fat for frying
Melt butter and stir in flour. Cook, stirring, until browned. Gradually add milk. Cook, stirring, until thickened. Add chicken and simmer 12 minutes. When cool enough to handle, shape chicken mixture into 1-in. balls. Dip into beaten egg, then roll in crumbs. Drop into deep fat heated to 375 degrees and cook until golden on all sides, about 3 minutes. Drain on paper towels. Makes 6 appetizer servings. (NOTE: For entree servings shape chicken mixture into 2-in. rolls and fry as directed until golden brown. Makes 4 servings.) - Los Angeles Times
\ WRITE FOR IT "Flavor Infusion: Brave New Menus With Pork" is an impressive collection of recipes featuring what is being called "fusion cuisine," or blending flavors and preparation methods from many cuisines.
For a copy, send $1 to Flavor Fusion, National Pork Producers Council, P.O. Box 10383, Des Moines, Iowa 50306. You can also receive a free seasoning tips recipe card by sending a self-addressed, stamped envelope to the same address.
"Catfish: The World Tour" contains international recipes, including Mexican catfish salad, Greek-style catrfish in filo. For a copy, send $2 to Catfish: The World Tour, The Catfish Institute, P.O. Box 327 Dept. P, Belzoni, Miss. 39038.
"Summer Seafood Salads" has recipes and tips for creating salads with a variety of fish and seafood. For a copy send a self-addressed, stamped, business-size envelope to Summer Seafood Salads Leaflet, National Fish and Seafood Promotional Council, 1825 Connecticut Ave. N.W., Suite 620, Washington, D.C. 20235.
"Ice Cream . . . Socialize with Maraschino Cherries" has recipes for ice cream and go-alongs that feature marachino cherries. For a copy, send a self-addressed, stamped, business-size envelope to The National Cherry Foundation ICS, Evans Food Group, 190 Queen Anne Ave. North, Seattle, Wash. 98109.
\ MICROWAVE IT A frittata is almost the twin of an omelet. But, for a frittata, the ingredients that would be enfolded in an omelet as a filling are cooked right in the egg mixture. To see how easy making a frittata can be, precook the greens and cook the egg mixture in the microwave. Serve frittata wedges as a breakfast, brunch or supper entree, or as an appetizer. Spring green frittata 4 ounces fresh spinach, sorrel or arugula
1 Tbsp. margarine or butter
1/4 cup sliced green onion
6 eggs, beaten
1/3 cup light cream
1/4 tsp. salt
Dash pepper
1/2 cup shredded Swiss cheese
1 small tomato, seeded and chopped
Wash and trim greens. In 1 1/2-qt. microwave-safe casserole cook greens, covered, on high (100 percent power) for 2 to 3 minutes until wilted. Drain, chop and set aside. In 9-in. pie plate, cook margarine or butter, uncovered, on high for 45 to 60 seconds or until melted; swirl to coat pie plate. Add onion and cook, uncovered, on high for 2 minutes. Spread greens evenly over onions.
Combine eggs, cream, salt and pepper; pour over greens. Cook, uncovered, on high for 4 to 6 minutes or until eggs are set but still shiny, lifting cooked edges and letting uncooked portions flow underneath after every minute. Give pie plate a half-turn after every minute.
Sprinkle with cheese. Cook, uncovered, on high for 1 to 1 1/2 minutes more or until cheese melts. Top with tomato. To serve, cut into wedges. Makes 4 main dish or 8 appetizer servings. - Associated Press
by CNB