FIREWORKS from page 114
40 12000 11/1
110110aP
scallions, shredded cheese, sliced olives,
sour cream, butter, kosher salt, pepper
and cayenne pepper next to a bowl or
basket piled with the potatoes. See
recipe for perfect baked potatoes below.
A quick alternative to baked pota-
toes are russet potatoes. Small whole
potatoes or larger potatoes are cut into
chunks, then seasoned and roasted.
They can then be served hot or at
room temperature. See recipe below.
A salad bar is really no more difficult
than making a tossed salad. In many
ways, it's actually better. Since you're
not tossing all the salad at once, you
can actually wrap up and save the
untossed salad to eat for days after your
party. Start with a bowl of crisp greens.
(To make the greens stay cold through-
out the party, place the bowl in a larger
bowl which has been partially filled
with ice.) Arrange the self-serve bowls
of cherry tomatoes, sliced cucumber,
sliced mushrooms, garbanzo beans,
sprouts, and so forth next to the salad
and offer a choice of dressings. Voila!
supppow
Entire Store on Sale
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APPAREL • ACCESSORIES • NOVELTIES
Starting at size 4 thru Juniors
GRILLED
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7/3
1998
116
CARAMELIZED
ONIONS
A friend recently told me that there
really is not enough attention paid to
caramelized onions. They deserve top
billing served with any meat or veg-
etable.
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Shucked or un-shucked corn on the
cob is one of summer's greatest privi-
leges. This grilled recipe brings out
corn's nutty flavor.
If shucked is your preference, brush
each ear with a touch of oil, butter or
margarine (or spray with non-stick
cooking spray). Grill on medium heat
until the ears are slightly charred. Don't
overcook or the corn will be hard or
chewy. Serve hot or cold.
If un-shucked sounds like something
you'd like to try, cut off the top-most
,portion of the corn (with the silk), leav-
ing the husk or green leaves intact.
Then soak the ears in cold water for
one or more hours. Grill on medium
for 30 minutes or more and keep warm
until ready to serve. The water and husk
combine forces to steam the corn. Serve
"as is" so guests can peel their own.
3 Tbsp. vegetable oil
2 large yellow or Spanish onions,
peeled and sliced thin
1/4 cup brown sugar
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Heat oil in a large skillet over medium
high heat. Add onions and saute for 5
minutes. Add sugar and cooking, stir-
ring occasionally until the onions are
very soft and golden. Remove and let
cool to room temperature. Makes 8
side servings to eat with sandwiches or
over a salad or baked potato.
OVEN ROASTED
POTATOES
Here is a simple delicious version of
these favorites. For extra ease, make
these wrapped in a foil package and
cook on the grill.
6 medium potatoes; peeled or no, cut
into 1-inch chunks or 3 pounds
baby new potatoes
1/4 cup olive oil
1/4 cup fresh or 2 Tbsp. dried herbs,
such as dill, oregano, basil, thyme,
parsley or any combination of
these
1 Tbsp. minced fresh garlic
1 kosher salt
1/2 tsp. fresh ground black pepper to
taste
Preheat oven to 400 degrees. Toss all
ingredients together in a bowl and
place in a glass, metal or disposable
roasting pan. Roast, uncovered, for 45-
minutes to 1 hour until the potatoes
are golden and cooked through. Adjust
salt and pepper and serve. Serves 8.
THE PERFECT
BAKED POTATO
No more dried, tough-crusted potatoes.
This fool-proof method ensure fluffy
soft skinned potatoes every time. Small/
new potatoes are great for a buffet; they
allow you to eat some potato but not
waste a potato which may be too large
for one person to consume.
1 Idaho, russet, sweet, or 3 small
new potatoes per person
Aluminum foil
Vegetable oil
kosher salt
Preheat oven to 350 degrees. Scrub the
potato well and remove any eyes and
imperfections. Rub each potato well
with oil and sprinkle with kosher salt.
Wrap the potato with the shiny side
out. If cooking new potatoes, wrap one
or all three together in one piece of foil
Place in the preheated oven and bake
for 1 to 1 1/2 hours until cooked
through and tender. To eat, cut a slit
into the foil and press your fingers
together lightly all around the potato t
mash the inside without removing it
from the foil (a napkin or oven mitt
helps mash the hot potato).