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Lewes, Delaware
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October 9, 1998     Cape Gazette
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October 9, 1998

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62 - CAPE GAZETTE, Fr/day, October 9 - October 15, 1998 FC,,0000D &amp; DRINK Land O,Lakes offers holiday bake'line The Land O'Lakes Holiday Bakeline is lemming for the ninth consecutive year to help Americans bake their way through the holidays with ease. The bakeline offers a variety of new features to make 1998 a memorable year for baking, including spreading baking joy online with a new contest, offering recipes in Spanish for the first time and creating a recipe leaflet filled with baking tips and delicious recipes. From Nov. 1 through Dec. 24, consumers simply need to dial 800-782-9606 between 8 a.m. and 6 p.m, (CST) for baking advice, Land O'Lakes Holiday Bakeline re- turns with handy tips and recipes for 1998. to request recipes or get help with home baking emergencies. Every day of the week, the bakeline's expert home econo- mists will assist thousands of callers from across the nation. Extensively trained in the Land O'Lakes test kitchen, all 27 bakeline home economists return each year, giving precious time during the holiday season to help others achieve baking bliss. '`The bakeline has been called an Ameri- can holiday tradition, and we're happy to offer a helping hand to the thousands of people who call the bakeline each year," said Lydia Botham,. director of consumer affairs and the Land O'Lakes test kitchens. "We get calls from all types of bakers, from novices to experts, and our home econo- mists are there to talk them through a recipe every step of the way." This year, all callers will receive a newly designed leaflet filled with great baking tips and five holiday recipes from the bakeline home economists. A variety of delicious recipes are included, from Almond Candy Jewels, ideal for gift giving, to the Maple Pecan Kringle, a delicious selection for a holiday brunch. To celebrate the beginning of the holiday baking season and the opening of the bake- line, Land O'Lakes will host the Joy of Baking Online. Through this national on- line contest, people are invited to share their recipe for bringing joy to others during the holidays. To enter, contestants simply visit the Holiday Bakeline section of <> and follow in- structions to finish the sentence, "During the holidays, I bring joy to others by..." Each entry is limited to 50 words or few- er and will be judged on creativity and orig- inality. A total of seven winners will be se- lected, with One winner per day from Nov. 1 to 7. Winners will receive three Lenox holiday china serving pieces, $200 for holi- day baking supplies and 10 pounds of Land O'Lakes butter. The Land O'Lakes Holiday Bakeline is offering even more services to the Hispanic community this year. Not only will transla- tors be available to answer questions from Spanish-speaking callers, but a variety of recipes, including No Fuss Holiday Bars and Chocolate Snowflake Crisps, are now available in Spanish. Holiday bakers can also visit <www.lan-> to download recipes, to e- mail baking questions to the experts at the bakeline or to discover the answers to fre- quently asked baking questions. Ki.ds will also enjoy this Web site, which offers a fun page kids can print out and color to cele- brate the season. In celebration of America's rich heritage of family cookie recipes, Land O'Lakes has announced its Great American Family Cooking Swap. From January through May, Land O'Lakes will conduct a nation- wide search for America's best tasting and most beloved fanu'ly cookie recipes and tra- ditions. The search is open to all families in the United States, who may submit recipes and traditions to a special section on the Land O'Lakes Web site of a post office box which will open Jan. 1 Land O'Lakes will also take its kitchen on the road, visiting seven cities and swap- ping its traditional Raspberry Almond Shortbread Thumbprint cookies for local families' entries. The best 10 family cookie recipes and traditions will be included in a special recipe book to be published in fall Continued on page 64 'Wine waffle' not only interesting, but amusing as well I recently read a wine article that I-found quite useful and at the same time, very amusing. Since I don't want to be accused of doing a Joe Biden, I am attributing the idea to Stanley Dry, writing in "Food and Wine." The setup is this: you are Sitting around at a dinner party with some people you thought you knew pretty well. The host/hostess pours a modest amount of wine that is cleverly disguised with a brown paper bag. Suddenly, your bourbon- or beer-drinking buddies start swirling, sniffling, gurgling and declaiming. What to do? Fortunately, I found a crib sheet that you may fold up to fit into your purse or wallet, or in keeping with today's rages, in a pierced part of your anatomy or as a dis- creet tattoo inside your wrist. It is called the "Wine Waffle." Think of an old Chinese menu or Buddy Continued on page 63 Bac: to basics with a few jokes tossed in FOCUS ON FOOD Anne Graham ate with my extensive experi- ence." "Received a plague for Salesperson of the Year." "Rea- son for leaving last job: maturity leave." "Wholly responsible for two (2) failed financial institu- tions." "It's best for employers that I do not work with people." "Am a perfectionist and rarely if if ever forget details." "I am loyal to my employer at all costs..Please feel free to respond to my rsum6 on my office voice mail." "The company made me a scapegoat, The bluefish are still running. "Wouldn't you be if you knew what the fisherman had in mind? This week I have recipes for an excellent blue fish, a salad of sorts and a cold lemon soufflt. Two of the recipes are from a designer cookbook, "The New Basics," and the other, which is probably the best, is from Meredith Styc of Re- hoboth. But first, I have a pile of jokes and interesting stuff on the floor next to my computer. They are corny, but I want to share them with you. Speaking of corny, the fresh silver queen corn is still available, so stalk up. You can cut the corn off the husk, freeze it and have it in the middle of winter when you think you will never see the sun again. Our corn is great in soups, too. So here we go with the stuff on the floor next to my computer: Thanks for helping me clean up the den. I was reading an old "Fortune" magazine and found what are al- legedly real sentences found in rt- sumts and cover letters. Here we go: "I demand a salary commiser- just like my three previous em- ployers." "Note: Please don't mis- construe my 14 jobs as job-h0p- ping. I have never quit a job." And my absolute favorite, although the previous one was pretty darn good: "I have an excellent track record, although I am not a horse." Okay, time for Hootie and the Bluefish. Take two. BARBARA ENSURD'S BAKED BLUEFISH I T ofive off 1/2 C chopped red onion 1/2 C chopped red pepper 1/4 C dry white wine or dry vermouth 1/4 C dried black currants 1/4 C sliced almonds, toasted 1/4 C chopped fresh Italian (flat leafed) parsley 2 cloves garlic, minced salt and freshly ground pep- per, to taste 1 whole bluefish, (1 - 1 1/2 lbs.) boned, head and tail left on 3 thin lemon wedges parsley sprigs, for garnish lemon wedges, for garnish Preheat the oven to 350 F. Lightly oil a roasting pan large enough to hold the fish and set aside. Heat the oil in a skillet over medium heat, and saut6 the red onion and both peppers until soft, but not brown, about 7 minutes. Add the wine and simmer briefly until reduced, about 2 to 3 min- utes. (White wine,is used or its acidity as a reducing liquid; red wine would add too much flavor). Add the currants, almonds, chopped parsley, garlic, and salt and pepper, and stir well. Remove from the heat and keep warm. Rinse the fish and pat dry. Stuff the cavity of the fish with some of the vegetable mixture and close the cavity with toothpicks. Make three slashes on one side of the -body and insert the lemon wedge into each. Place the fish in the prepared roasting pan and hake until it flakes easily when tested with a fork, or 25 to 30 minutes. Serve on a warmed platter, gar- nished with the remaining veg- etable mixture, sprigs of parsley and lemon wedges. This meal would be great with a salad and French bread. But I am going to toss the salad this week. I have a really stupid joke that I would rather share with you. Instead of salad, I will squeeze the lemon souffit. MEREDITH STYC'S COLD LEMON SOUFFLI I envelope Knox gelatin 5 eggs, separated 2 t lemon rind, grated 1 C heavy cream 1/2 C water 3/4 C fresh lemon juice 1 1/2 C sugar Sprinkle gelatin over water to soften. Put egg yolks in the top of a double boiler, add lemon juice, rind and 314 CuP sugar; place over boiling water and cook, stirring constantly until mix is slightly thick, about 8 minutes. Remove from heat and stir in gelatin until dissolved. Chill until mix mounds slightly when dropped from spoon. Beat egg whites until they begin to hold their shape and add remaining sugar one teaspoon at a time until whites are stiff. Whip cream until soft peaks form. Place lemon mix in large bowl, fold in whites and cream until there are no white streaks. Pour into 2-quart Continued on page 63