Kids can make an adult dinner party disasterous

Published 7:11 am Wednesday, September 3, 2008

By Staff
One of the many perks of this column is the camaraderie that has developed between the readers and myself.
Whether we have met one another in person, or are just a familiar voice at the end of a phone line … it is always a heartwarming experience to hear from them. As we become better acquainted, not every conversation even centers around food … some involve situations that occur in daily life and how we manage to cope with them. Such was the case the other day when one of my readers related how her well-planned dinner party resulted in (what she referred to as) a total disaster. The guests knew in advance that since this event was taking place during Summer Camp, there would be no children present for the gathering … mention was even made of this when the invitations were issued. Inasmuch as the table seating could accommodate only eight people, the couple invited six guests!
Without any prior notification, one couple brought their eight-year-old grandson. Having no alternative, the host politely relinquished his seat to the child; which resulted in him having to carry on a conversation at a very awkward distance. As the meal progressed, the child (by now understandably bored) had managed to vent his frustrations by obliterating everything within his reach. Despite the guests numerous attempts to protect the fragrant blossoms displayed so beautifully in the centerpieces cut glass vase, my caller said the carefully prepared attractive setting took on the appearance of a war zone. She lamented that she is still endeavoring to remove beet stains from her white linen tablecloth.
Unfortunately, the one linen table napkin (obviously carried to the restroom by the child) had to be destroyed, as its hemline had been torn beyond repair. I have urged this caller to begin at the outer edges of the stains and work her way to the middle. If you readers have any tried and true stain removing suggestions, I know she would appreciate hearing them. Since she served asparagus, this explained the green discoloration. My heart goes out to this lady whose kind intentions wreaked such unforgivable havoc!
** As has been frequently requested, I will offer as many stain removers as possible through this column … Lou
Homemaker's Hint: Club soda works great when used immediately on many stains including urine stains and odors. I am told that the first step in preventing a spill from turning into a stain is to blot up as much of the moisture as possible. Scrape up any solids and sop up with lots of clean towels. Always begin at the outer edge of the stain and then blot towards the center. Do not rub, as this will tend to spread the stain. Do not apply a spot remover until you have first done a thorough job of blotting up the spill. Some stains can be removed by rubbing the spot with a terry cloth that has been wrung out of rubbing alcohol. If these spots are on a garment, the trouble areas can be washed again and then rinsed in white vinegar. Always test these areas first with the above method if they happen to be on a colored fabric.
Food Facts: In reply the question posed by one of my readers, I do not think that there has yet been any scientific evidence that the rigorously tested food dyes allowed in candy by the USDA causes allergies or adverse reactions in children or adults. From the information I was given, they claim that these additives are included in such minute amounts that the quantity in an individual serving proves of no significance.
A wise philosopher once told me that a smile is simply a curved line that sets matters straight.
Parsnip Fritters
2 large parsnips
3/4 cup flour
hot water
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 egg, beaten
1/3 cup milk
1/4 cup shortening
Wash, scrape and dice parsnips. Place into saucepan with just barely enough water to cover them. Add 1/2 teaspoon of salt, then cover and simmer for five minutes. Remove from heat and drain. Set aside while you sift the flour, measure it and resift it another three times along with the sugar, baking powder and the remaining half teaspoon of salt. Combine the egg and milk, then add these to the dry ingredients and beat until smooth. Stir in the parsnips, drop this mixture into hot oil and fry until light brown on both sides.
Food Facts: Parsnips are low in calories, but high in fiber and carbohydrates.
* What good does it do to have the right aim in life, if you never pull the trigger?
Stuffed Squash
5 small patty pan squash
1/2 cup chopped green peppers
2 cups fresh corn cut from the cob
1/2 cup chopped celery
1/4 cup butter
1/4 cup cream
1 teaspoon salt
pepper
Preheat oven to 350 degrees. Wash squash then place into a large saucepan, cover completely with hot boiling water, then cover and allow to cook for 15 minutes or until it tests tender when pierced with a fork. Remove and place into a covered casserole and bake for 20-30 minutes. While this is cooking, saute the celery, green pepper and corn in the quarter cup of butter until celery tests soft. Now, drain the squash split it crosswise and scoop out the centers. Combine these centers along with the sauteed vegetables and seasonings and then heap this mixture into the squash shell. Set the shell into a baking pan, pour a bit of the cream over the filling in each. Cover and bake for another 10 minutes, serve. (Note: If you don't have fresh corn on the cob, you can substitute a 20 ounce can.)
A man's character is often gauged by what it takes to amuse him.
This next recipe gives you a meal that can be entirely completed in just a skillet, thus the name:
Skillet Meal
1 1/2 pound shredded cabbage
1 – 12 ounce can pork lunchmeat
4 tablespoons coarsely diced onions
2 cups flour
2 tablespoons butter
1 cup milk
salt
Heat the butter in a skillet, then add the cubed luncheon meat. Keep the burner heat low and brown the mixture very slowly for five minutes. Now, add the onions and saute them for two minutes. Add the cabbage and saute for another five minutes. Sprinkle flour lightly through the cabbage, while you toss and turn it constantly. Add the milk and salt and mix together lightly but thoroughly. Heat milk slowly to a boil, then stir it carefully to thicken the sauce. Reduce heat to low and cook for an additional five minutes, then serve it directly from your skillet.
Food facts: Cabbage is an excellent source of vitamin C, yet low in calories and high in fiber.
Stuffed Tomatoes
3 large, firm , ripe tomatoes
several tablespoons butter
2 1/2 slices of two days old bread
4 teaspoons finely grated onions
freshly grated Parmesan cheese
celery salt
Preheat oven to 450 degrees. Wash, then remove both the core and blossom ends of the tomatoes. Cut the tomatoes in half crosswise than carefully remove the seed clumps which will then form neat pockets. Save this along with the juice. Sprinkle tomatoes with seasoning salt then allow them to stand for 30 minutes. Pull the two-days-old bread apart to form medium sized crumbs. Heat the butter in a pan, then add the grated onion and tomato seeds with the juice. Cook slowly for 2-3 minutes. Toss it together with the crumbs. Just before you are ready to broil, stuff this dressing into the formed seed pockets. Sift a small amount of the Parmesan cheese into the center, then arrange them on a shallow pan which has been lined with aluminum foil. Bake them for 10 minutes until you are certain the tomatoes are heated completely through.
Food Facts: Tomatoes are so extremely versatile. They not only are a very good source of vitamins A and C; plus foliate and potassium; but also a good source of Lycopene, which is said to be an antioxidant which helps protect against cancer.
Homemaker's hint: Despite your weight, resist the urge to take thyroid hormones as a diet aid, for this can have very dangerous results. Never, never think of taking any thyroid pills unless you were ordered to do so by your physician.
I bet few of us knew that just a single cup of spinach provides 90% of the recommended dietary allowance and is a good vegetarian source of protein. Do keep these facts in mind when you partake of this next recipe!
Wilted Spinach
3/4 pound shredded raw spinach (3 cups tightly packed)
3 slices bacon
6 tablespoons chopped onions
1 1/2 tablespoons flour
1/2 cup water
1/4 cup vinegar
3/4 teaspoon salt
1 1/2 cups sugar
pepper
1/2 cup chopped celery
Cut up bacon and saute with the onions for 10 minutes. Lift out the bacon to crisp; blend the flour into the remaining fat. Add the liquids gradually and proceed to cook them over a low heat until they become thickened. Add the seasoning then the spinach and celery and toss lightly with the vegetables until coated with the dressing and let it remain over a low heat until just warm. Sprinkle bacon on top and serve immediately.
*Have you noticed that the weather pays absolutely no attention to criticism?
Food Facts: Over the past 20 years, numerous studies have found that people who eat an abundance of broccoli have a significantly reduced incidence of cancers of the colon, breast, lungs, prostrate, cervix, esophagus, bladder and larynx. So … what are you waiting for? Get busy and chow down!