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The way Chef Boyardee prepares cheese ravioli, you'd think he was a
Jewish mother. He uses only the finest ingredients: rich, ripe tomatoes,
cheese and enriched wheat flour. So his cheese ravioli is not only
delicious, it's also 95% fat free and a good source of complex carbohy-
drates, and it has no preservatives.
So for cheese ravioli with all the good things your mother would use,
you can thank goodness for Chef Boyardee.
Thank Goodness for Chef Boyardee
THE JEWISH NEWS
Call Us Today! 354 6060
-
e
80
FRIDAY, JUNE 9, 1989
1989 Ame rica n Ho me Food Products,
No one "Mothers"
Cheese Ravioli
like Chef Boyardee`
your advertising dollars do better in
ETHEL G. HOFMAN
'm not picky, but I must
be honest. Afternoon tea
in London is not what it
used to be. What happened to
the freshly baked scones? The
chunky strawberry jam with
a hint of lemon? The softly
whipped cream to spoon over
it all?
Maybe it's because after-
noon teas have become so
immensely popular with
tourists — indeed, for the
Ritz, there's a two week
waiting list. (On a recent trip,
we went to Claridge's, which
isn't bad for snob appeal
either). Maybe it's because
the scones are now mass pro-
duced and the jam is factory-
made red gummy stuff.
Where I grew up — in the
Shetland Islands, in the mid-
dle of the North Sea — home-
baked scones came with a
pitcher of rich yellow cream
(skimmed off the top of the
milk each morning). Home-
made preserves were likely to
be black currant or black-
berry, the berries picked the
previous autumn.
But it is the plateful of new-
baked bannocks that I re-
member with special
pleasure. Bannocks are a
Scottish specialty born of
necessity. The land was too
rocky to make a "crofter"
(farmer) rich, so often the only
plentiful ingredient was
homeground flour. Luxuries
such as dried fruits, season-
ings or canned goods being
available in the village shop
depended on the weather —
whether or not the little boat
could make it across from the
mainland; in winter, the
islands could be isolated for
weeks. But bannocks could be
whipped up in minutes as
long as there was a good fire,
flour, milk and maybe a little
butter. These breads were
crisp and crusty on the out-
side, and moist inside.
The island housewife was
accustomed to people drop-
ping in, and quickly became
I
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1
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an expert in effortlessly mix-
ing and baking tea things
while her guest (usually a
neighbor) sat comfortably in
the kitchen. It never seemed
to be any trouble and by the
time the kettle was on the
boil, the scones and bannocks
would appear.
I'm tired of serving those
sweet, iced slabs to friends
and trying to pass it off as cof-
fee cakes. Now, when they
drop by, I fix a batch of the
real McCoy — 5 minutes to
mix and 10 minutes to bake.
Note: All the following
recipes taste just as good by
the pool in summer as in front
of a roaring fire in winter.
COUNTRY BAKING
TIPS
• Recipes below rely not so
much on exact amounts of
ingredients but rather on
consistency and freshness.
• Only Make enough to eat
in one day. Any leftovers
should be crumbled and given
to birds (but there probably
won't be leftovers.)
• A dry mixture may be
kept on hand and stored in an
airtight container: Mix
together 4 cups flour, 2 tables-
poons baking powder and 1
tablespoon sugar. Combine 1
cup mixture with 1 teaspoon
butter or margarine rubbed
in and scant '/2 cup milk.
• Do not freeze, scones and
bannocks become tough and
inedible.
• As soon as each batch is
cooked, fold in a clean tea
towel to keep moist and
warm.
Author's note: These recipes
are right in step with the
times. Low cholesterol, low
sodium, low calorie and in the
oatcakes, plenty of whole
grain.
BRAND-IRON
BANNOCKS
2 cups all-purpose flour
1/2 tablespoons butter or
margarine
1 tablespoon baking
powder
Continued on Page 82