By Staff
Perhaps I am a tad biased, but I don't believe that children are ever too young to learn their way around the kitchen (cooking wise, that is) as long as an adult is present!
First of all, I would like to place an emphasis on sanitation! In my estimation, you cannot be too clean working with food. We need to save our little ones from food illiteracy. Countertops, refrigerators, dishwashers, toasters, mixers, stoves, cupboards, waste containers, etc., are all guilty of transmitting savory odors to those little wingless critters that occupy complex colonies.
Given the comparison in strength and size, it is almost unbelievable that any critter as tiny as an ant, that invades our space from time to time could almost drive us to distraction. This must be the reason why someone coined the phrase "tiny but mighty." I am convinced that ants must have the senses of a bloodhound and the perseverance of Job, and I respect them for this, but when they disregard my privacy, they have pushed their luck a bit too far. Since numerous other homemakers have voiced a similar complaint with this year's colony of wingless black ants, and vowed to conquer them by using products such as borax or pyrethrum: I am imploring you for safety's sake, not to do this as a registered pharmacist has informed me that such products or mixtures could be dangerous around children and/or pets!
Strawberry-Peach Pie
1 1/2 cups frozen strawberries
1 1/2 cups frozen sliced peaches
1/2 cup strawberry juice
1/2 cup peach juice
3 tablespoons granulated sugar
2 1/2 tablespoons quick cooking tapioca
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Thaw the fruit only until the majority of the ice has disappeared. Measure, then stir this into the mixture of sugar, tapioca and cornstarch in your saucepan. Heat this mixture very rapidly until the thickening becomes complete. Boiling is not necessary. Set mixture aside to cool. Add the fruit and the lemon juice to the cooled, thickened juice, then pour this filling into your pastry lined 9-inch pie plate. Cut vents in the top crust and flute edges. Bake for 30-35 minutes or until nicely browned in an oven of 425 degrees.
Food Facts: Dieters may lose weight in the short term, but may regain much of it. However, exercisers tend to keep the weight off.
Homemaker's Hint: If your houseplants are being plagued with aphids, wash the bugs off under just a gentle flow of tap water. For outdoor plants, use an aluminum foil mulch; the reflection confuses the insects and drives them away. Interplant your outdoor plants with aphid repellent plants such as onions, chives and garlic.
*Ruby, I am so glad to hear your Vermont vacation was so rewarding! Thank you for sharing this recipe with us … Lou
Raspberry Pie
2 cups fresh red raspberries
1 – 9 inch baked pie crust
2 eggs, separated
1/2 cup granulated sugar
1 1/4 cups milk
dash salt
1 envelope unflavored gelatin
1 cup whipping cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Beat the two eggs slightly and place into the top of your double boiler, then stir in just 1/4 cup of sugar, the salt and the milk. Sprinkle the unflavored gelatin over the top to soften. Cook the gelatin mixture over simmering water, stirring constantly, for 15 minutes or until the gelatin is completely dissolved and the mixture is slightly thickened. It should be of the consistency to coat a metal spoon. Strain this into a large bowl, then proceed to stir in the lemon juice and vanilla extract. Set the bowl into a pan of ice and water in order to speed the setting. Chill, stirring frequently, at room temperature just until it becomes as thick in consistency as an unbeaten egg white.
While the mixture chills, beat the two egg whites until foamy and double in volume. Sprinkle in the remaining 1/4 cup of sugar one tablespoonful at a time, beating constantly until the sugar dissolves and the meringue forms firm peaks. Beat the cream until stiff in a bowl. Fold the meringue, then the whipped cream into your thickened gelatin mixture. Gently fold in the two cups of raspberries. Now, spoon the mixture into a cooled pastry shell and place into the refrigerator to chill until firm.
Food Facts: Raspberries are rather ticklish to work with because of their delicate structure and hollow core. Once they are picked, they need to be used promptly. They can be frozen and will keep up to a year.
Timely Trivia: Did you know that aspirin tablets first appeared in stores way back at the turn of the century, and except for buffers and coatings, they have scarcely changed any.
*The ideal summer vacation spot is one where the fish bite and the mosquitoes don't!
Pineapple Pie
2 1/2 cups crushed canned pineapple
pastry for a 2-crust 8-inch pie
2 tablespoons cornstarch
1/4 cup granulated sugar
1 tablespoon butter
dash salt
1 tablespoon fresh lemon juice
Place the pineapple in your saucepan. Combine the cornstarch, sugar and salt together and then stir them into the pineapple. Bring to a boil, then cook it. Stir it continually until it becomes thick and clear … this should take just a couple of minutes. Immediately remove it from the heat and stir in both the butter and the lemon juice. Line your pie pan with the pastry, pour in the filling and then add the top crust. Cut vents here and there, in the top crust, to allow steam to escape, then bake for 25-30 minutes in a preheated 425 degree oven.
Food Facts: Although pineapples are native to South America, in this day and age they are grown around the world in tropical areas. Once a pineapple has been picked, it will not continue to ripen. When choosing a pineapple, search for one that exudes a fragrant odor and has light yellow or white flesh. Avoid those that display brown patches, an indication of spoilage.
A man with push will pass a man with pull every time.
In reply to Belinda's question: if your popovers collapsed, I have an idea that perhaps they were just not baked long enough. Popovers usually take a good 40-45 minutes. The only other possibility I can think of is over-beating … for this tends to reduce the volume; or if they are not baked long enough, they will collapse. *Do let me know how your next batch turns out, I shall be anxious to hear … Lou*
Deli counters featuring cold cuts are heavily patronized, especially during this season. Always make certain that they are wrapped well and used within a day or two. Meat with any discoloration, off smell, or any sign of mold must be discarded or you could be looking at a classic case of food poisoning! I have a habit of placing the date on my leftovers, so I can always use the older ones first. Cured and smoked meats are best stored in their original wrappings. Did you know that milk retains its nutritional value better in cartons than in clear bottles or plastic jugs? This is due to the fact that any exposure to light destroys some of the vitamin A and riboflavin. If you keep nonfat powdered milk on hand, be sure to keep it in a tightly closed container at room temperature in an area that is not exposed to the light.
As I was reading this next recipe, submitted by Mrs. B.Y., I so enjoyed the note accompanying it, for I employed the same method of gratification when my children were little. The birthday child was allowed to choose the menu for our evening meal. During those years, I still remember that homemade fries and shrimp made the popularity list. Perhaps that's why I experienced a slight lump in my throat when I recently had to part with my old fryer. I never relished washing the dog gone thing but it created some memorable meals for my little ones.
Glazed Stuffed Shrimp
12 cooked small shrimp
2 tablespoons lemon juice
2 tablespoons ketchup
dash red pepper seasoning
1/8 teaspoon Worcestershire sauce
Filling:
3 tablespoons finely chopped celery
1 tablespoon chili sauce
4-6 drops lemon juice
4 drops Worcestershire sauce
Gelatin Coating:
2 tablespoons plain gelatin
1 tablespoon lemon juice
2 tablespoons water
dash salt
Marinate your shrimp for at least 2 hours in a marinade made of the lemon juice, ketchup, red pepper seasoning and Worcestershire sauce. Be sure to toss thoroughly so that you know it is well coated. Insert a toothpick through the shrimp to help hold in a rounded form. Place them onto a sheet of waxed paper. Combine all of the filling ingredients and use this to fill the cavity made by the curve of the shrimp. Now, combine the gelatin and water and allow to stand for five minutes. Melt this mixture in the top of your double boiler, then add the lemon juice and salt. Pour approximately 1/2 teaspoonful over each of the shrimp, using half of the mixture. Immediately place into the refrigerator to set. When you remove the shrimp from the refrigerator, turn each of them over and drip the remaining gelatin mixture on the other side. Cover and return to the refrigerator to set. Serve these cold on the end of a toothpick. Do not keep overnight as shrimp are very perishable.
Food Facts: The American Heart Association recommends three or more servings of fish weekly to provide the known benefits. The reason that they warn against the use of fish oil supplements is because these are marketed as nutritional supplements, they have not undergone the rigorous testing that drugs are subjected to. A buyer has no guarantee that a particular formation either delivers the promised benefits or content or for that matter even meets acceptable safety standards. Advertisements fail to mention that the supplements are usually both high in calories and cholesterol. They are often high in vitamins A and D, which can be dangerous when taken in large doses. They urge you never to use fish oil supplements unless your family physician has prescribed a specific brand and monitors your health!
Homemaker's Hint: To remove white spots from furniture, rub with just a bit of olive oil.
Do you know that there can be magic in a word of praise? Something good can be said about everyone, we have only to say it.
I feel fortunate for having received a lovely phone call from a lady who said she is new in town, and is taking up permanent residence here in Niles. I am so happy that I was able to provide the recipe you were seeking. Welcome!
Rum-Raisin Ice Cream
1/2 cup seeded raisins, slivered or ground
2-3 tablespoons rum
2 egg yolks
1/2 cup granulated sugar
1 cup light cream
1 cup heavy cream
dash salt
1 1/2 teaspoons vanilla extract
Soak the raisins in the rum for several hours. Beat the yolks until light, then add sugar, salt and light cream. Blend well then fold in the whipped heavy cream and extract. Partially freeze, then stir it once and when it becomes of a frappe consistency; and the raisins and continue freezing.
Food Facts: Do you know that it takes almost 5 pounds of grapes to produce one pound of raisins? Raisins have the distinction of being a highly concentrated source of nutrients and calories. A single cup contains a whopping 440 calories while providing 3 grams of iron, 1,090 milligrams of potassium and 10 grams of fiber.
Wherever human beings gather, thoughtfulness is needed for a rose to the living is more than sumptuous wreaths to the deceased.
Homemaker's Hint: Did you know that if you allow your oranges to soak in a pot of cold water, prior to squeezing them, you are able to obtain more juice from them?
Peanut Butter Brownies
1 cup crunchy peanut butter
1/2 cup butter
2 cups firmly packed light brown sugar
1 cup sifted flour
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
Beat the peanut butter with the butter until well blended. Add the sugar, eggs and extract and beat until the mixture becomes light and fluffy. Gradually begin stirring in the flour and salt, then when well blended. Spread into a 9×13 inch greased pan and bake for 30-35 minutes in a 350 degree oven.
Homemaker's Hint I scarcely ever cook without using some type of herbs. I find that if you crumble them with your fingertips as you add them, it tends to more quickly release their flavors.
A Touch of Levity: 40 percent of American families own dogs, and vice versa.
Carefully selected and skillfully placed garnishes are to foods, just as important as lace collars, belt buckles and costume jewelry are to dresses. The keynote should be simplicity and naturalness.