FOOD/NUTRITION
A fl t-time con t entrant from
Bloomfild Hill , Michigan, Get­
tI on ro e to the challenge of the
conte t in hopes of tr veUng to
Thai! nd.
"I wanted to ere te omethin
delicious tasting yet e y to prep re
, - e y enough to make fter full
d y t wor ," Gettle on aid." After
two trie , I found j t the right com­
bination of ingredients for the m -
tard auce," she continued.
IN HER PRIZE winning recipe,
Gettleson use English Muffi hal­
v the b e for a Salmon Floren­
tine with flair. She dds the freshne
of tomato lices and use an Engli h
mustard glaze as a flavor ccent.
When she's not creating winning
recipes or sewing her own clothe -
another of her hobbies - Gettleson
works as a legal assistant at the Oak­
land County Circuit Court.
"Judging from the recipes we
: received this year, it seems as though
'there is a trend in today's recipes
· toward highly spiced dishes from the
Pacific Rim," notes George A. Bay,
vice president of marketing for Bays
: Corporation. "What is definitely
: clear is that more and more people
are becoming interested in creative
· cooking and experimenting with
new combinations of foods." ,
In preliminary judging, six
, finalists and 30 runners-up were
· elected. The six finalists prepared
their original recipes in a Chicago
te t ki tchen for a panel of national
magazine food editors. As a new ele­
ment to this year's contest, entrants
· were asked to s ubmi t recipes for
entree dishes only. Each entree was
rated on the basis of taste, ap­
pearance, practicality, tmagination..
appropriateness for an English muf­
fin and fit with the entree theme.
Third pi ce inner, Tatiana
T nimoto, of Wyland, M s-
ch used me of her vorite
ingredie to create, -Bays Chic en
Melt with Mango Tango Reli h."
Tonimoto' recipe d ian flair to
chic en melt andwich with the
addition of chopped cilantro.
Topped with Jarlsberg c e, this
unique d h ccented with picy
mango chutney.
DEBBIE RUSSELL, of
Color do Spring, Colorado wa
named fourth place winner for her
creation, "Apricot Almond Stuffed
CorDi h Hens. " in her recipe, R ell
combine English Muffin cubes with
dried apricots, to ted almonds and
Amaretto to prepare a ucculent
tuffing. The Cornish hens are then
ro ted to a golden brown and glazed'
with an apricot mixture.
Fifth place was awarded to Nila
Aamoth, of Shelbyville, Michigan,
for her original recipe, "Indonesian
Bays Satay with Spicy Peanut
Sauce". Aamth creates a colorful
stir-fry of marinated steak, carrots
and snow peas. Topped with a
creamy peanut satay sauce, these
oriental flavors play nicely against a
toasted English Muffin.
Eleanor Froehlich, of Rochester
Hills, Michigan, received the sixth
place award for her creation,
"Seafood Muffin Broil." In this
prize-winning recipe, Froehlich adds
a garden fresh note to a tradition I
eafood melt andwich through her
addition of shredded cabbage, green
peppers and green onions in a tangy
sour cream dressing. Served atop
toast English Muffins halves, this
light entree is topped with Swiss
chess and broiled until bubbly.
- Glazed Salmon Medallions
1 pound skinless lmon mlets
1 p' ckage (10 oz.) frozen chopped, ploach, cooked, well drained
1 tablespoon butter or margarine
pinch nutmeg
salt
freshly ground pepper
4 English Mufftns, spUt and Ughtly toasted
8 sUces tomato
Broil almon on greased broiler pan until barely cooked in center, S to 7
. minutes. Combine cooked spinach with butter, nutmeg, salt and pepper. Brush
: Muffin halves with English Mustard Sauce. Top each half with spinach, �
• tomato slice and portion of salmon. Top generoulsy with sauce; broil 2
: minutes until glazed. Makes 4 servings. .
..
Engll h Mustard Sauce
1 tablespoon dry mustard
1/2 cu p mayonnaise
2 teaspoon bottled teak uee
1 teaspoon Wore tershlre sauce .
3 to 4 tablespoons cream
Combine dry mustard, mayonnaise, steak sauce and Worestershire;
.... gradually mix in cream to desired consistency. Make about 3/4 cup.
-: Ask Betty Crocker
Q. I'm learning to make
/ I homemade curly French fries with a
, potato curler and deep fryer. Do you
recommend placing fries overnight
• in tbe fruur after blanching?
A. We don't recommend freezing
potatoes after blanching. The
. • potatoes won't be the top quality you
.' : expect from fresh French fries.
:: Blanching makes a superior
:;homemade fry. Here's how: Plunge
': fries in chilled water as soon as they
re cut. Withing an hour, remove
::tbem from water, pat dry and fry.
.. Blanch fries for a minute in oil at 340
degrees. F. to seal in juices. Then
leave potatoes at room temperature
for up to an hour before the final fry
for a few minutes at 400 degrees F.
until potatoe are crisp.
Or, use the single-fry method: Fry
freshly cut potatoe for five minutes
in 390 degree F. oil until fries are
golden brown.
Q. Recently I've had trouble
frying cmckm COaled in flour. What
can I do to � the flour stick?
A. You'll have success if you dip
chicken in milk, buttermilk, or
beaten eggs before dipping it in .
seasoned flour.
IIGI�zed Salamon Medallion
While the average American con­
sumes only 11 grams of fiber daily,
experts recommend 25-30 grams a
day. That's why it makes good health
sense to start your day with foods
high in fiber, 100 percent bran cereal
provides 10 grams of dietary fiber per
one-ounce serving.
Give yourself a breakfast boost
with 100 percent bran cereal, or try
one of these tasty tips.
• Serve 100 percent bran with
plain or flavored lowfat yogurt in­
stead of milk.
• Add a crunchy topping to cut-up
fresh or canned fruit with one­
hundred percent bran.
• Use 100 percent bran in your
favorite bran muffin recipe.
• Stir 100 percent bran into pan-
A bran new beginning
cake batter for a tasty alternative.
• Coat French toast with crushed
100 percent bran before cooking.
Send To:
Michigan Citizen
P.O. Box 03560
12541 Second Str t
Highland Park, MI48203
THE COMPLETE GUIDE TO
CAKE DECORATING
edited by Deborah Gray
447 W. 9. Mile Road
Ferndale, Michigan 48220
� SbO�
e Fresh Place to
Spare
Ribs
$1.79Ib
Smith Layer
Bacon
$1.491b
Chicken
Legs
49¢ Ib
•
