By Staff
Living in a complex world that has neither the beginning or end of countless challenges, I find a warm sense of achievement every time I am successful in accomplishing my goal. I sometimes astonish myself by what the power of grim determination can achieve … if you simply "hang in there" and refuse to accept defeat. Think of the challenges our ancestors had, in comparison to what we have today. Homemaker's styles of years past, featured voluminous skirts that dropped nearly to the ankles. It would seem that these would have been a hindrance, in making their way around the kitchen. Society had not yet managed to spoil the housewife in her daily tasks. I believe, had I lived in those bygone days; one of the modern appliances that I would have missed the most was the ordinary radio. Not only would I have been lost without the opportunity to keep up on the daily news, and been deprived of "mood music." I always insist that soft strains of musical notes can definitely alter the manner in which I approach even the most difficult and time consuming task. Could this be why some people actually "hum" to themselves as they go about their daily chores? It comes forth (not as a preplanned emission), but perhaps simply a method of soothing the soul while you toil … or (as my young friends would undoubtedly attest … "whatever rocks your boat"). Whether I have met with success in preparing a special meal or accomplished the impossible while toiling in my garden, it is like spending profitable moments in your own particular Eden.
In reply to a reader's recent inquiry, I learned that a "mirliton" is botanically a fruit, but one that is commonly prepared and served as a vegetable. Have I ever been introduced to one? The answer is no, but if you know where they have any available, I would greatly appreciate a reply by return mail. I learned they are actually a round or pear shaped fruit grown in subtropical regions of our own United Sates; but actually native to the West Indies. As of this date, I have been fortunate to come across just two recipes. If anyone reading this can supply us with further information, we would very much appreciate it.
Shrimp Stuffed Mirlitons
4 large mirlitons
3/4 cup onions, diced
1 cup cooked shrimp, chopped
1/4 cup celery, chopped
3 tablespoons cooking oil
1 1/2 teaspoons seasoned salt
1/2 to 3/4 cup Italian bread crumbs
1/2 cup regular bread crumbs
dash cayenne pepper
Halve the mirlitons lengthwise, then remove all of the seeds. Place mirlitons in boiling water, enough to cover, until they test tender; then scoop out the pulp; but be sure to reserve the shell. Mash the pulp. Saut both the onion and celery in the oil until tender, then add the mashed mirlitons, shrimp, Italian bread crumbs, seasoned salt and pepper. Fill the reserved shells, completely cover with the bread crumbs and then place into your baking pan. Bake for a good 30 minutes, or until they are browned, in a 350 degree oven.
Timely Trivia: It is beautiful weather, like we are currently experiencing, that takes me back to my girlhood days when I would run nonstop from high school to the bus stop, knowing that if I was fortunate enough to catch that "early" bus; I would be able to slide up upon one of the leathered covered stools at Kresge's Dime Store in South Bend and satisfy my craving for a hot fudge sundae. The price was a whopping 25, but definitely unparalleled in the satisfaction those round balls of vanilla ice cream capped with hot fudge sauce afforded me. It did not hurt that the young man who served it happened to be the current "heart throb" of that era and always managed to give me an extra large "dollop" of that heavenly concoction. From there, I would go to the Woolworth Dime Store, blow a whole quarter for a fresh gardenia to pin in my hair; then take my place behind the sales counter, where I was employed. I justified my recklessness at splurging quarters on those gardenias for my hair for their fragrance was obviously responsible for capturing the attention of that Kresge's hearth throb to the extent that he would escort me home after work!
Homemaker's Hint: For the reader who questioned if we knew any hints that can be used to keep dogs free of odor between baths: Try rubbing ordinary baking soda into his entire coat very thoroughly, then brush it off.
Beef Roll-Ups
6 cube steaks
Kraft Red French Dressing
3/4 cup each of onions, green pepper and celery
1 1/2 cups carrots, shredded
1/4 cup water
dash salt
12 strips bacon
Marinate the steaks in the French dressing for one hour. Simmer your veggies in lightly salted water for 8-10 minutes. Drain the steaks and add to the veggies. Use the grill to cook our steaks on one side. Remove, then place the vegetable mixture onto the cooked side of each steak. Roll up, then wrap securely with a strip of bacon (2 strips on each.) Fasten together with toothpicks, then grill until done.
Homemaker's Hint: Spray your Tupperware with nonstick cooking spray before pouring in tomato based sauces and there will be no stains.
Rhubarb Conserve
3 pounds rhubarb, cut into pieces
1 pound raisins
7 cups granulated sugar
1/2 pound walnuts, chopped
Cook the rhubarb in a very small amount of water to prevent sticking. Add the sugar and raisins. Cook until thickened, stirring constantly. Add the nuts. Pour into hot, sterile jars immediately and seal.
Homemaker's Hint: To clean a vase and remove the stain formed in the bottom, fill with water, then drop in two Alka Seltzer tablets.
Gratitude takes three forms; a feeling in the heart, an expression in words and a giving in return.
That would take me to the Woolworth's Dime Store where I was employed as a clerk. Whatever happened to those "five and dime" shops that were such a boon to the homemakers, for they stocked not only household necessities; but dabbled a bit in fabrics, lingerie, photo shop, clothing, minor plumbing supplies, etc. Some of these shops even featured a lunch counter. It was a common and congenial place for both the rich and poor to rub shoulders and make friends, yet minus the conglomerate atmosphere, where fare (such as featured in today's column) might have been offered:
Beef and Barley Soup
2 pounds beef short ribs
5 cups water
2 tablespoons cooking oil
2 large onions, cut up
1 – 16 ounce can cut up tomatoes
1 tablespoon salt
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
2/3 cup quick cooking barley
1/4 cup chopped parsley
Using a Dutch oven, brown the beef ribs in hot oil, then drain. Add the water, tomatoes, salt and onions, then cover and simmer for 60-90 minutes. Add the carrots, green peppers, celery, barley and parsley and let simmer for an additional 45 minutes. Remove from the heat, cut the meat free from the ribs and then cut it into small portions after discarding the bones. Skim any excess fat from your soup, then return the meat to the pot and heat thoroughly.
Food Facts: Though barley is considered a staple food in the Middle East, we here in America, tend to rely on it chiefly as a soup ingredient, or something to add to casseroles and salads.
Reuben Roll-Ups
1 – 4 ounce package corned beef, thinly sliced
1 cup sauerkraut, well drained
4 slices Swiss cheese, cut in half
1 – 8 ounce can rye or plain crescent rolls
1 teaspoon caraway seeds
Preheat your oven to 375 degrees. Using an ungreased cookie sheet, combine both the sauerkraut and caraway seeds. Place two tablespoons on each of the eight slices of corned beef; then top with a half slice of cheese. Roll this up to make eight rolls. Separate the dough into triangles, then place the meat rolls on the wide end of the triangle. Roll up. Bake for 15-20 minutes, or until they become a golden brown.
Homemaker's Hint: If you have small children and happen to have need of a copy of Stain Removal Suggestions for Crayola products, contact Binney &Smith, Inc. at P.O. Box 431, Easton, PA, 18044, 1-800-CRAYOLA.
Corned Beef Spread
1 – 12 ounce can corned beef
1 cup chopped celery
2 hard boiled eggs
1 tablespoon prepared mustard
4 tablespoons chopped onions
chopped pickles as desired
2 tablespoons or so mayonnaise
1 cup sour cream
salt and pepper as needed
hamburger buns
Preheat your oven to 250 degrees. Combine all of the above ingredients, spread between buns, wrap in foil and bake for 30 minutes.
Homemakers' Hint: In reply to the homemaker whose copperware pots and pans have some stains that she finds hard to remove. I personally feel that the only method that you can use to prevent stains from forming on copperware pans is to wash and polish the copper after each use. My Revereware set of pans are very, very old; but still shine like new. Perhaps this is because I thoroughly shine the copper bottoms after each and every use!