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April 10, 1998     Cape Gazette
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70 - CAPE GAZETTE, Friday, April 10 - April 16, 1998 FOOD & DRINK Harvest Cettter program debuts in Sussex By Jen EUingsworth First State Community Action Agency,Inc. is helping to promote food preservation at its Georgetown-based Har- vest Center. A kitchen and cannery where food is pre- served through heat processing, the facility held an open house April 2 to introduce members of the community to its attributes. The center was recently moved to its current location on North Railroad Avenue in Georgetown from Laurel, where it had been for 15 years. Kendell Coffee, community health and nutrition director for First State Community Action Agency, said approxi- mately 60 people attended the event. Mem- bers of the Harvest Center staff were on hand to provide demonstrations throughout the day and to talk about food preservation. As a small crowd gathered to watch a demonstration of the center's applesauce recipe, Coffee explained the center's mis- sion. "We're trying to encourage people to start gardens, pick food and come in here use the cannery," said Coffee, who said they also plan to heavily promote the center to Continued on page 71 Jen Ellingsworth photo The Harvest Center's Elinor Shockley, Alfred Cannon and Kendell Coffee make applesauce at the Georgetown-based facility, while Elaine McDowell, a receptionist with Community Legal Aid Society Inc., watches. The finished product is placed in jars and processed in a boiling water bath. Cooperative l:::ctension ofl!{.00rs preservation recipes The following are canning recipes served up by the Harvest Center in Georgetown: Remove from heat and skim off foam with metal spoon. Then stir and skim by tums for 5 minutes to cool sfighdy and to prevent floating fruit. Ladle quickly into jars. Cov- er jam at once with 1/8 inch of hot paraffin. Let stand overnight, then put caps on jars. Yield is 11, 8-ounce jars. Applesauce Wash, pare (if desired), quarter and core cooking apples. Simmer, covered in a small amount of water until tender. Press apples through sieve or food mill. Sweeten sauce to taste (about 1/4 cup sugar to four medium apples). Reheat to boiling. Pour boiling hot, into hot jars, leaving l/2-inch head space. Stir with rubber bottle scraper or similar nonmetallic utensil to remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in boiling water bath. Vegetable soup 1 1/2 quarts water 2 qts. peeled, cored, chopped tomatoes (about 12 large) 1 1/2 qts. cubed, pared potatoes 1 qt. green lima beans 1 q cut corn, uncooked (about nine ears) 1 1/2 qts. sliced carrots (about 12 medi- um) Continued on page 72 Strawberry Jam 2 qts. ripe strawberries 1 (1 314 ozs.) package powdered fruit pectin 7 C sugar Crush fruit completely, one layer at a time. Measure 4 1/2 cups into a very large saucepan. Add pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. Immediately stir in sugar. Bring to a full, rolling boil and boil hard for one minute, stirring constantly. Chablis has returned and is a great value Did you know that Chablis is a white bur- gundy made from chardonnay? Most peo- ple wouldn't. Did you know that Chablis, a white wine, should be at least 10 years old before being consumed? Probably not. In fact, Chablis is one chardonnay that hasn't escalated in price, and premier quali- ty Chablis is undoubtedly the best value available in white burgundy today. That is directly attributable to a few little known facts. Twenty years ago, Chablis was the name of the white wine game. Unfortunately, Chablis is produced in a cooler climate than most chardonnays. When a rapidly increas- ing popularity combined with three cold seasons, the results were disastrous. The wines from France were being sold green and California began producing wine called Chablis which, for the most part, resembled its French counterpart in name only. Consequently, Chablis lost its market to chardonnay. However, the end result for us is a rare treat - great, relatively cheap wine that you don't have to drink from a brown bag. I recently had the opportunity to taste a 37-year-old bottle of Chablis Les Clos Grand Cru and our own '88 vintage, side by Continued on page 71 Here's some alternatives to East0000=r tradition Happy Easter and Passover. Here are three recipes to help you celebrate. But first, the Massachusetts Bar Association recently published some questions that were actually asked of witnesses by attorneys during trials. "Were you present when your picture was taken?" "Were you alone or by yourself?." "You were there until the time you left, is that true?" And: "She had the children, right?" A. "Yes." Q: "How many were boys?" A: "None." "Were there any girls?" Moving right along, the recipes are good. Tunisian Passover Ratatouille 2 medium eggplants (about 1 to 1 3/4 lb.) 3 1/2 T virgin olive oil 2 medium tomatoes, quar- tered 4 cloves garlic, minced 1 T snipped fresh marjoram I t coriander seeds, crushed FOCUS ON FOOD Anne Graham 1/2 t sea salt 1/2 t crushed pepper 2 T pine nuts, toasted fresh marjoram leaves Preheat oven to 425 F. Peel egg- plant; cut into 1 1/2-inch cubes. Toss with two tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside. In a large skillet, heat remaining oil. Cook tomatoes, garlic, corian- der, salt and pepper in hot oil until tomatoes are softened. Add egg- plant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram dur- ing the last three minutes of cook- ing. Sprinkle with marjoram leaves before serving. Castilian-Style Passover Potato Casserole 6 to 7 medium baking potatoes (about 2 lbs.) 1/2 C plain, low-fat yogurt 2 T unsalted butter 1/2 t salt 1/8 t ground red pepper 2 beaten eggs / 3/4 C herbed feta cheese 1/4 C water 1 (10 oz.) prewashed fresh spinach 1/4 t paprika Preheat oven to 425 F. Peel and quarter potatoes. In a large saucepan, cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a masher or beat with a mixer. Add yogurt, butter, salt and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese. In a 12-inch skillet, bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about a minute of until spinach is slightly wilted; drain. Press out excess liq- uid. Coarsely chop spinach. Spread half of the potato mix- ture into a lightly greased, 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining mixture on top and sprinkle with paprika. Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 6 to 8 side dishes. This is an alternative to the tra- ditional Easter dinner. Sesame-Crusted Salmon 1 1 lb. skinless fresh salmon fillet 6 T flour 1/4 t sea salt 2 T white sesame seed 2 T black sesame seed 1/4 C tahini 3 T lemon juice 2 T chopped roasted sweet pepper 1 T water 1/4 C milk 2 T olive oil lemon wedges lime wedges fresh watercress Rinse fish; pat dry with paper towels. Cut into four even filets. Place one fillet at a time between pieces of clear plastic wrap. Using the fiat side of a meat mallet, gen- tly pound (oxymoron) fish, work- Continued on page 71