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November 6, 1998     Cape Gazette
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November 6, 1998

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2.$dD]G2LTTE,riay, /ovember 6 - November 12, 1998. 61 & DRINK The family that cooks together, stays together Preserve the heritage of your family by mixing it up in the kitchen this holiday! Cooking with family members of all ages and stages is a wonderful way to pass on the tricks of the trade and your own traditional seasonal delicacies, notes Sue Zelickson, editor of the "Minnesota Heritage Cook- books." What is your heritage? Where did your favorite recipes originate? Now's the per- " feet time to call your relatives and learn the secret ingredients that make their pumpkin pies so perfect and their watermelon pickles so crisp! Zelickson offers the following recipes from the "Minnesota Heritage Cookbook, Volume I" to add to your family repertoire: ROAST TURKEY 1/4 lb. melted butter 3 cloves garlic 1/4 t ginger 1/2 t seasoned salt 118 t paprika flour 10 lb. turkey Combine the first six ingredients, using enough flour to make paste. With hands, rub mixture inside and outside of turkey. Place in large pan and bake uncovered at 325 F for 2 1/2 hours or until brown, bast- ing often. Cover with aluminum foil tent and cook for 2 1/2 hours more or until turkey is done and leg moves easily. May I Family members can join in the kitchen this holiday, starting with the tra- ditional roast turkey and all of the trimmings. stuff with your favorite dressing. Makes 8 to 10 servings NORWEIGIAN KRUMKAKE (Thin Cone-Shaped Cookies) 1/2 C whipping cream 3 eggs 1 C sugar 1/2 C melted butter 1 1/4 C flour lard or peanut oil for frying powdered sugar Whip the cream. Beat eggs lightly and add to the cream. Add remaining ingredi- ents. Bake on a krumkake iron on top of the stove. Turn the iron once while baking each cookie. Remove krumkake from the iron with a spatula. Roll at once around a wood- en krumkake roller; cool and remove. For an added touch, cookies may be filled with sweetened whipped cream and strawbei'ry preserves. Yields 6 dozen 5-inch cookies. ENGLISH PLUM PUDDING (Prepare 4 to 6 weeks before Christ- mas) 1 lb. citron 1/2 lb. candied lemon peel 1/2 lb. candied orange peel 1/2 lb. pitted dates Continued on page 62 Chianti has been enjoyed for thousands of years as nice and dry Sangiovese is the pnncipal red grape of Tuscany. In fact, 40 percent of all San- giovese vines in Italy are found in this wine region, which is known for Chianti Brunello Di Montalcino and a blended wine called Vino Nobile de Montalcino. This grape variety is a prolific producer with a very long growing season. It must be. heavily pruned and most buds removed in order to be successful. Fortunately, the vine produces very large leaves that shield the bunches from the hot midday sun. The heavy selection and trimming concentrates the juice, which ultimately lends power and elegance to the wines. Best known for these are the Chianti. If you're an old codger like me, your first ex- posure to this wine probably came from the classic love story, "Lady and the Tramp." Younger aficionados learned to enjoy it with "kidney, fava beans," and an English accent. Continued on page 62 Turkey and ham recipes to celebrate elections Well, the elections are over. Thank goodness. When I first moved to Sussex County, there was a candidate here who had posters printed that read, "Please vote for me. Thank you." Having been involved in some pretty rough campaigns during my days in politics, I thought that was pret- ty funny. Now I think he was pret, ty classy. I don't remember his name, but if you do, let me know and I'll get some of his recipes. I will print them. Unless, of course, he is nbt doing something about the sewer situation. Don't worry about that though. Every politician is doing something. Or at least they say they are. There is only one prob- lem: nothing happens. But as in poker, the politicians realize that the promise is a "flush." Hey, many of these campaigns nation- wide were in the sewer, but here we are fortunate a real sewer was a real issue here. And most of politicians were polite. I think most of us are getting ex- tremely tired of these negative cpaigns, So whoever you are : waad posters that rea "Please vtitbr mel Thank y6u,'"ail I can say is, "Thank you." . FOCUS ON FOOD Anne Graham Anyway, it's appropriate that Election Day follows Halloween and then is followed by Punkin' Chunkin' and Turkey Day. Hal- loween, Election Day; shoot pumpkins into the sky and turkeys. Think about that. Celebrating the elections, this week I am serving some appropri- ate meals. Ham, turkey, shrimp salads and fried bologna. Fried bologna is the easiest. All you do is put the bologna in a frying pan for about 60 seconds and place on your favorite bread with lots of mayo and mustard. You can use turkey bologna if you wish. That's the ultimate political sandwich. Particularly if you add extra dough. All these salads can be mixed with dill or chives or fancy water- cress. Two good recipes follow, but you can use the basic recipes with the other main ingredients. First, talkin' turkey. Here's a great salad that you might want to save for the Friday after Thanks- giving: COLORFUL TURKEY PASTA SALAD 21/2 C tricolored rotini pasta, cooked and drained 2 C oven-roasted turkey breast, cubed 1/2 C onions, thinly sliced 1/4 C celery, thinly sliced 1/4 C parsley, chopped 1 1/2 t fresh tarragon, chopped, or 1/2 t dried 1 T oil 2 T tarragon vinegar 1 T lemon juice 2 T reduced-calorie mayon- nabe In a large bowl, combine pasta, turkey, onions, celery, tarragon, oil, vinegar, juice and mayon- naise. Mix thoroughly; cover and refrigerate 1 to 2 hours or overnight. Makes 4 servings. When you are thinking about politics, don't forget the pork. Congress passed the federal bud- get recently. They included what they call "Emergency Projects": $750,000 for grasshopper re- search. $250,000 for caffeinated chewing gum research. And $100,000 for Vidalia Onion re- search. Vidalia Onion research? Hey, "I Focus on Food," but this is ridiculous. Hem's a recipe for hams. HAM SALAD WITH HOT PEANUT SAUCE 3/4 lb. boneless ham 2 T vegetable oil 1/4 C peanut butter 3 T fresh lime juice 1 T reduced-sodium soy sauce 1 t ground ginger I clove garlic, minced 1 T sugar 1 medium cucumber, seeded and thinly sliced 112 red onion, thinly sliced 6 C romaine or curly endive, torn 1 head radiccio or Boston let- tuce Thinly slice ham and heat briefly in microwave or in a skillet over medium heat. Set aside and keep warm. For dressing, combine vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar in a blender or food proces- sor; blend well. Heat dressing in microwave in glass measuring cup or on stovetop in a small saucepan. Toss cucumber, red onion, romaine and endive togeth- er. Arrange salads on individual salad plates as follows: Line plates with radiccio or Boston let- tuce, top with tossed vegetables, arrange ham slices atop and spoon over hot dressing. Serves 6. Oh, no. I forgot "egg on your face" salad. This is the politician's nightmare, but makes an excellent sandwich. Just boil as many eggs as you need for a good 15 min- utes. Cool with ice. Crush like crazy. Add mayo, chives or dill, garlic salt, paprika. Schmush again. Back to real politics. Real poli- tics? Remember when President Ford was accused of kissing a football and throwing a baby? The first politician I ever "worked" for instead of volunteer- ing was Bob Dole. I was a kid by national standards. I was scared to death of the senator in those days. Continued on page 62