By Staff
Have you ever noticed that with sound, movement, and a seemingly infinite capacity for repetition, television here in the eighties has become one of the greatest in all advertising media? Perhaps, compared to their radio predecessors, they are no worse … but they are always there whether confiding, joking, jangling; they often show famous people doing everyday tasks and ordinary people doing outrageous things.
How about the commercial where that automobile tire does not live up to its guarantee, and the little old lady throws it through the shop window … and a voice in the background says "thank you!" Have you ever questioned the taste of the copywriters and designers who created these ads, as well as the companies that approve and pay for them? Much as I hate to admit it, there actually was a time when I shut the iron off in the middle of a garment, ran upstairs, got out my juicer and proceeded to squeeze out some oranges. Why did that dog-gone television commercial make that juice look so enticing? Up until that time, I could have sworn that I, and I alone, was master of my own body. Perhaps it is because the people who dream up these ads, however mercenary, are no less human than we customers who they are trying to reach.
Now, as for that little old lady who they picture throwing a tire through the station window … I thoroughly expect to someday pick up my Niles Daily Star and read that this has actually happened somewhere.
Broiled Chicken
1 – 2 1/2 to 3 pound chicken
salt and pepper
1/2 stick butter, melted
Quarter your chicken or split it lengthwise. Preheat broiler, then sprinkle the chicken with the salt and pepper, then brush over completely with the melted butter. Place the chicken, skin side down, on a rack in a broiler pan. Place the oven rack 6 to 9 inches from the heat, proceed to broil the chicken for 10 to 15 minutes while occasionally basting with the melted butter. Turn the chicken, brush again with the butter and broil it for an additional 10 to 15 minutes. Check for doneness by piercing the thickest portion of the thigh with a sharp knife. If the meat is no longer pink, it is broiled to perfection.
Homemaker's Hint: Do you realize that poultry is usually less expensive than meat, yet high in protein and low in cholesterol?
Food Facts: It is highly recommended that if your child has not lost his baby fat by the time he or she is three years old, you should check him or her against a reliable weight-height chart. To determine whether he or she exceeds the average weight for his or her height by more than ten per cent. If this is the case, it is recommended that you stabilize your child's eating and allow them to grow into a proper weight. Sweets and fats should be cut back and physical activity should be encouraged.
Orange Honey and Sour Cream Dressing
2 tablespoons orange juice
2 tablespoons honey
1 cup sour cream
dash ground ginger
Combine ingredients thoroughly, cover, store and refrigerate. Try on bananas, peaches, nectarines, berries of all kinds or any other fruits. This dressing averages 30 calories per tablespoon.
Did you know that not only your brain can be involved in intuition, but your heart as well?
Timely Trivia: Have you ever tried using the Shake &Bake Crumbs when you run out of croutons for your salad? They are really quite tasty!
Roast Beef and Onions
8 – 1/8 inch thick slices cooked roast beef
salt and pepper
2 large yellow onions, peeled and thinly sliced
1 1/2 cups beef broth
1 tablespoon all-purpose flour
3 tablespoons butter
1 tablespoon cider vinegar
1 1/2 cups shredded Swiss cheese
Set oven to 425 degrees, then arrange slices of roast beef, overlapping, in a baking dish. Sprinkle with salt and pepper. Melt butter in a skillet at medium heat. Add onions, cover pan and cook for 10 minutes. Now, stir in the flour and cook uncovered for one minute while stirring constantly. Gradually stir the gravy into the skillet, then allow it to cook for 3 to 5 minutes. Or until slightly thickened. Stir in the vinegar and then pour this mixture over the beef. Sprinkle with the Swiss cheese, then bake for about 15 minutes uncovered. Note: I have many times assembled this dish a day ahead of time, then removed it from the refrigerator and slid it into the oven.
Timely Trivia: When I have an important decision to make, I endeavor to give myself some quiet time to allow my innermost thoughts to rise to the surface without trying to force them. Do allow your intuition to kick in and then take it from there.
Light is the task where men equally share the toil.
Glazed Lamb Chops
4 shoulder lamb chops, about 3/4 inch thick
1 tablespoon Dijon mustard
1/4 cup shredded Swiss cheese
1/4 teaspoon salt
1 1/2 tablespoon milk
pepper
1/4 cup dry white wine
Using a heavy skillet over high heat for approximately one minute, add the lamb chops and brown them for one minute per side. You will not need any oil for this step. Sprinkle carefully with salt and pepper, then cover with wine, place a lid on the pan and reduce the heat. Allow this mixture to simmer for a good 35 to 40 minutes until the lamb chops test tender. Approximately ten minutes before you expect the chops to be done, begin preheating your broiler. Meanwhile, cream the cheese, mustard and milk together using a spoon until the mixture becomes smooth. Now, transfer these chops to just the rack of your broiler pan. Spread the cheese evenly over each of these chops, then adjust the rack so that they will broil approximately three inches from the heat for only 2 to 3 minutes or until the glaze becomes somewhat speckled with brown.
Homemaker's Hint: They claim that most lamb sold in markets is from animals that are anywhere from 4 to 8 months old, for this is when the meat is said to be the most delicate in flavor and tender.
Baked Noodles
4 ounces egg noodles
1/2 cup chopped fresh chives
1 cup sour cream
salt and pepper
1 tablespoon butter
1 cup cream style cottage cheese
Set oven to 375 degrees, then cook some package noodles according to directions. Drain well, then combine noodles with sour cream, cottage cheese, chives, salt and pepper. Place into a greased baking dish, dot with butter and bake uncovered for 30 minutes, until the top begins to turn golden.
A Touch of Levity: If you want someone to laugh at your jokes, tell him he has a good sense of humor.
Food Facts: Even though chives are the smallest member of the onion family and have a mild flavor, they can certainly add zest to foods.
Spaghetti Tetrazzini
1 pound spaghetti
1 cup cubed cooked chicken or turkey
1/2 stick butter
2 yellow onions, peeled and chopped
1 sweet green pepper, core seed and chop
2 stalks celery, chopped
1/2 pound mushrooms, chopped
1 1/2 cups half &half
1/4 teaspoon salt
pepper
Cook spaghetti by following the directions on the package, then while this is cooking, melt the butter and use this to saute the onions, green pepper and celery. Gradually begin adding the mushrooms and cook for an additional few minutes just until they test tender. Now, add the half &half, turn the heat up and boil for approximately 6 to 8 minutes or until the sauce thickens. Stir in the chicken, salt and pepper and cook for an additional minute or so until you know the chicken is heated all the way through. Drain your hot spaghetti thoroughly before tossing it together with this sauce in the skillet.
A Touch of Levity: Overheard on the P.A. system at a huge supermarket was the following: "Would the shopper with the leaky bag of sugar please stop your shopping immediately so our custodian can catch up with you?"
Food Facts: Pasta really deserves a special place in our mealtimes. What other food do you know of that is inexpensive, versatile, easy to prepare and combines well with any type of meat?
*Each time I prepare this next recipe, I think about my friend Amelia Garrett, wife of one of Niles early doctors, she was certainly fond of her:
Hush Puppies
1 cup yellow cornmeal
1 cup un-sifted all-purpose flour
1 large yellow onion chop finely
2 1/2 teaspoons salt
1 tablespoons baking powder
dash pepper
1 cup water
1/2 cup vegetable oil
1 egg
pinch cayenne pepper
Combine the cornmeal, flour, salt, both peppers and the baking powder; then set aside. Next, beat the egg with just one half cup of the water, then stir it into the cornmeal mixture. Next, stir in the onion and just enough of the remaining water to make the batter thick. This batter should be one of the correct consistency to drop, not pour from the spoon. Place enough oil in your skillet to produce approximately 1/4 inch, then heat this oil until it is very hot for approximately 3 minutes per side. Drain on paper towels, then place onto a pre-warmed platter to keep warm in a 250-degree oven while you prepare the remaining hush puppies.
Timely Trivia: Did you know that it is estimated that most people consume up to 3 teaspoonfuls of salt per day?
Homemakers Hint: This being definitely "sweater weather", have you noticed how the cuffs and waists of these garments tend to get a bit shabby? Try dipping these areas into hot water, blot any excess water with a towel, then dry with your blow-dryer.
*For Mrs. H.R., who is trying to duplicate a restaurant's noodle recipe, try this one … it just might be what you're looking for … Lou
Chinese Noodle Salad
3/4 pound very thin egg noodles
5 tablespoons creamy peanut butter
5 tablespoons warm water
6 tablespoons salad oil
5 tablespoons soy sauce
dash salt
1/4 cup white vinegar
1 tablespoon sugar
2-3 cloves garlic, peeled and minced
1/2 cup chopped green onions
Follow the package directions for cooking the noodles, then drain them in your colander and rinse them under very cold running water and drain thoroughly. Combine the peanut butter with the warm water and make it into a smooth paste. Stir in the oil, soy, salt, vinegar, sugar, garlic and onions, then toss with the noodles.
Homemaker's hint: Sometimes it works to sharpen your scissors if you use a steel wool pad and buff the edges.
A touch of levity: Did you hear the one about the fashionably dressed young miss who ran through the express lane with her nine items, then said to the clerk "Can you check me out, please?" Slyly grinning, he looked her straight in the eye and replied "Not bad!"
Black Bean Soup
2 – 15 to 16 ounce cans black beans, un-drained
2 tablespoons bacon drippings
1 large onion, peeled and chopped fine
1 clove garlic, peeled and diced
1 1/2 cups beef broth
dash thyme
3 tablespoons dry sherry
3 tablespoons chives, chopped
Heat bacon fat in a heavy pot over a moderate heat, then use this to cook both the onions and diced garlic clove until they are softened. Now, add the beans with the liquid, beef broth and the thyme seasoning. Simmer uncovered for at least 12-15 minutes, then stir in the cooking sherry and continue simmering for an additional few minutes. Upon serving time, garnish each of the hot bowls of soup with the chives.
Liver P,te
3/4 pound chicken livers, drained
2 large onions, peeled and chopped
1 hard boiled egg
1 clove garlic, peeled and minced
5 tablespoons butter
3 tablespoons brandy
3/4 teaspoons salt
black pepper
Melt butter over a low heat, then saute onions until they become golden in color. Remove onions, raise the pan heat to a moderate temperature and then add one tablespoon of butter, plus the chicken livers to this pan. Cook for a good five minutes or so until the livers become pink all the way through, then add them to the onions. Now, pour the brandy into a skillet and boil it down until only 1 tablespoon of it remains, then add this to the liver and onions. Mash this mixture with a fork until it becomes fairly smooth, then mix in just the yolk of the hard boiled egg; along with the remaining two tablespoons of butter. Season accordingly with the salt, pepper and garlic, then pack the pate into a 1 cup crock. Mince the egg white and sprinkle this on top. Chill for at least 1 hour.
*Before you can hope to excel in the art of domestic arguing, you must master the art of losing.