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September 11, 1974 - Image 5

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Text
Publication:
The Michigan Daily, 1974-09-11

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Wednesday, September 11, 1974,

THE MICHIGAN DAILY

Page Five'

Wednesday, September 11, 1974 THE MICHIGAN DAILY Page Five

" ,I 1,

Southern

dishes sure
iss., One of my favorite seafood!R i.;.ir rt.

Tex-Mex

10$-ounc
-tomato

By CECILY BROWNSTONE 7-ounce c
Associated Press Food Editor corn, d
1 tablespc
A young Texas woman, now saue
living and working in New 1 tablespc
York, told us that when she mustar
was a teen-ager and brought 1 to 314
home friends for supper, her stuffed
mother often made their gavor- 2 cups gr
ite Tex-Mex main dish - spa- chedda
ghetti topped, with tomato-meat packed
sauce to which cheddar chees, 8-ounce p
stuffed green olives and corn 1 tablespc
were added. When we asked for margar
the recipe she sent it along say-
ing that her mother had con- In a 10-i
tributed it to "Chapelwood oil; add th
Cooks," a cookbook published a and cook g
dozen years ago by the Wom- until tende
an'S Society of Christian Serv- minutes. A
ice of Chapelwood Methodist ing beef wi
Church in Houston. to crumble,
When we tried the following Add the co
adaptation of the dish in our shire, mu
own kitchen half a dozen tast- sbu-;
ers, from parts of the country e l
other than Texas, thoroughly wl
Vnjoyed it. Why the adaptation? Cook sp
Because in the original version package d
the onions and pepper were amount of
ground and red onions were us- salt called
ed. We opted for chopping the butter and
vegetables (a simpler method)
and for using regular onions be- a buttered
cause they are less expensive baking dish
and more widely available than 1 3/4 inches
the red variety. Spoon meat
TEX-MEX ghetti; bal
SPAGHETTI DISH bubbling
2 tablespoons salad oil thoroughly
2 medium onions, finely about 35 m
chopped remaining
1 large green pepper, finely oven until
chopped minutes. M
1 pound ground round beef
COM
Hove a flair for Bo
artistic writinq? Pa
If you are interest- rom
ed in reviewing
poetry, and music BUY FA
or writing feature
stories about the AN
drama, dance, film
arts: Contact Arts B
Editor, c/o The
Michigan Daily. 52 Y
9-5 DGail
9-4 Sat.

e can condensed
soup, undiluted
an whole-kernel
rained
oon Worcestershire
oon prepared
d
cup sliced pimiento-
green olives
ated (medium-fine)
r cheese, slightly
( -pound)
ackage spaghetti
kon butter or
rine

Shrimp de Jonghe
By TOM HOGE
AP Newsfeatures Writer j
Despite droughts,, soaring
prices and shortages, Ameri-
cans still set the best table in
the world and many of the good
things come from our South-
land.
In early times, the Mis-
sissippi Delta which stretches
from Vicksburg, northward to
Memphis, Tenn., abounded in
seafood of every variety and
the forests were dense with
game, including bear and bi-
son.
The inroads of civilization
have cut down the wildlife, but
there is still an abundance of

'

which satalogues the rich,I
spicy foods served in the kitch-
ens of the Delta region. It also
gives tempting samples of the
Creole and Cajun cookery for
which New Orleans is famous.
Usually church - sponsored
cookbooks are strictly commu-
nity affairs, but this one in-
cludes favorite recipes contrib-
uted by such noted persons as
food writer Craig Claiborne and
Louisiana Sen. Allen Ellender,:
plus actor Vincent Price and
author Willie Morris.
jFrom the Indian cuisineI
come such delicacies as turtle
soup with rum, wild duck with
bananas and baked quail.
The French settlers had a
strong influence onthe Delta;
cuisine and the book gives a
dazzling variety of French dish-
es from the classic coq au vin{
to a veal casserole laced with
white Bordeaux wine.
There is a recipe for almond'
Scotch shortbread that may not
be Scottish in origin but the
piece I sampled tasted de-+
licious.+

rari pe ;o truliui' vvilic T ±vrxs "XtV U I6C UI

pal Church in Indianola, M

1-3rd teaspoon chopped
tarragon
1-3rd teaspoon chopped
parsley
1-3rd teaspoon chopped
1 cup melted butter
with 3/4 cup bread cr
2 3 4 lbs. fresh cooked s

'

recies is auuto i us Morrs
formula for Shrimp de Jonghe.
1 clove crushed garlic

onion
mixed{
rumbs
hrimp'

to delight
Salt Drain on brown paper or sev-
1 large egg eral thicknesses of paper towel-
1-3rd cup milk ing. Keep pieces, as they are
Corn oil cooked, in a slow oven to stay
Cut up chicken so there are 2 hot until all are fried. Serve at
drumsticks, 2 thighs, 2 wings, 2 once.
pieces of breast meat and 4 Makes 4 servings.
pieces of bony back. (Remove

shelled and deveined
Pinch salt
Pinch thyme
Pinch mace
Pinch nutmeg
Dash black pepper
1 cup sherry
Arrange shrimp in layers in
large baking dish, alternating
with half of herbs, spices,

By CECILY BROWNSTONEt
Associated Press-Food Editor
Nowadays chicken dipped in
batter (a mixture of flour, liq-
uid and other ingredients that
is thin enough to pour) and
cooked in deep fat goes under
the broad name of Fried Chick
en. But a century ago, when
this recipe appeared in a cook-,
book published in Charleston,
S.C., it was called Battered
Chicken!
Although through the years
the recipe has changed in a few
particulars, Battered Chicken
- yes, we're all for revivingf
the good old direct name - is
still one of the most delicious

wing tips and use in making
broth another time.) Wash and
dry chicken; sprinkle with /
teaspoon salt.
In a medium mixing bowl stir
together the flour, baking pow-
der and 1/4 teaspoon salt; add
egg, milk and 1 tablespoon corn:'
oil; beat until smooth.
Pour 1 quart corn oil into a3
heavy 3-quart saucepot or a 3-
quart capacity electric skillet;
heat to 350 degrees.

Want to make your own cur-
ry powder? Use a mixture of
cumin, coriander, fenugreek,
turmeric, ginger, pepper, mace,
cardamom and cloves - all
powdered.
A basic set of cooking uten-
sils should include two skillets
(7 or 8 inch and 10, 11 or 12
inch.) But if you are planning
to do a lot of cooking and to try
a wide variety of recipes, you'll
f~rrlitrnrattan t Brh fnry

nch skillet heat the deer, quail, turkey, duck andt
he onion and pepper rabbit and. the lakes and
gently, stirring often, streans are rich in bass, cat-
er-crisp s- about 1 fish, trout, crayfish, mussels
id beef; cook, mash- and white perch. Oysters, are
th the tines of a fork plentiful in the South and the
until meat loses its waters off Mississippi and Loui-
Remove from heat. siana yield more than 60 mil-
up, corn, Worcester- lion pounds of shrimp a year.
stard, olives and Recently I ran across a cook-
of the cheese; mix book called "Bayou Cuisine,"
put out by St. Stephen's Episco-,
aghetti according to
irections, using the a
boiling water and
for; drain. Add the
toss well. Turn into
3-quart ablong glass
h (131 by 8 314 by
S) or similar utensil.
t sauce over the spa-
ke, uncovered, until
around edges and
hot in center -
inutes. Sprinkle with
cheese and return to
it melts - a few
akes 4 to 6 servings.
APLETE BED
ATTRESS &
X SPRINGS PRICES GOOD TI
$84.60 & up
kCTORY DIRECT
4N ARBOR
EDDING
RS, OF SERVICE
V 1002 PONTIAC
761-2277

crumbs and sherry mixture versions oft ried chicken you Taking up 1 piece of chicken tina it convenient to nave our
Top with other half of mixture can make. The batter is light at a time, with tongs, dip into skillets (6, 8, 10 and 12 inch
and add sprinkle of parsley. and crisp, the chicken juicy batter and drain off excess by size).
Place in 400-degree oven and and tender - a pleasure to allowing dripping batter to drop~~
cook 25 minutes. Serves 4-6. serve. back into bowl; place in the hot ; We find that scallions (green
Good with chilled white wine. BATTERED CHICKEN oil; fry chicken in small bat-'ionions) stay in better condition
Broiler-fryer chicken, about ches so as not to crowd. Do not in the refrigerator when we
Glass utensils designed for 21'2 pounds use a frying basket. Fry until
oven use should not be put un- cup flour 'cooked through and golden store them in paper toweling
der the broiler. 1.2 teaspoon baking powder brown - about 15 minutes. I rather than in a plastic bag.

t

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