Wednesday, September 25, 1974
THE MICHIGAN DAILY
Page Five
THE MICHIGAN DAILY Page Five
! YEI,
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Fund
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Cold
'._
weather, hot dishes
- Uets with some fresh vegetables
. ain-dish chowder and frozen diced potatoes. The'
potatoes come in 12-ounce, 1%/
By CECILY BROWNSTONE pound and 2-pound packages
Associated Press Food Editor and we find them convenient to
Crabmeat conch er in alcoholic content than The high cost of food, a con- have on hand. Tomato sauce,
those from the rest of Europe, cern with reducing or maintain- and several strips of bacon add
By TOM HOGE or the United States for that ing weight and the impulse to extra flavor to the chowder.
AP Writer 'matter, running from 8 per use gas and electricity econom- With some dishes like this in!
cent to 11 per cent. Thus a ically are changing menus. your repertoire, you may want
When it comes to wine, Ger- couple can split a bottle at din- to restore that late-Victorian in-
many is a nation of paradoxes. ner with little worry about aft- Substituting nutritious light stitution, The Sunday NightI
Statistics show that the average er effects. suppers for heavy dinners a S dask ts to sha
German drinks about one tenth' few times a week benefits the
as much wine as the average German white wine is also an budget, aids calorie - watchers
Swiss, and German vineyards excellent ingredient in cooking and cuts down on cooking fuel. I MAIN-DISH CHOWDER
cover less than one fifth the like this recipe for Crab Meat One of the best main dishes pn e
Conc whch an srveas n 2 pouds res orfrozen
acreage of those in Portugal. Conch which can serve as an for a light supper is a one-pot fish fillets
But Germany sells ,more white appetizer or main course at chowder in which the fish is
wine to the United States than inch. left in large portions. Served in Salt and pepper
France or any other country, 1 pound fresh crabmeat old-fashioned wide - rim soup 2 carrots (pared, halved
about 2.5 million cases a year. 1/2 cup mayonnaise plates or modern wide shallow crosswise and cut in strips)
"In one decade, Germany's 1 4 cup sour cream bowls accompanied by good 2 cup chopped onion *
sale of white wine to the United 1 4 cup Bel Paese cheese, bread, it's a satisfying offering. 3 cups water"
States jumped X500 per cent,," minced Thfolwnreieeorsc 1
says Peter Sichel, one of Amer- 2 tablespoons chopped onion The following recipe fors green pepper, cut in strips
~ eapon aragna chowder is one we tested 2 ribs celery, cut in strips
ica's leading wine importers. %2teaspoon-tarragony4
recently and enjoyed. For it 4 slices bacon, diced
One reason for the success of 2 teaspoon oregano y
German wines in America is 1 8 teaspoon salt you can use an economical va- 25-ounce can and 8-ounce
the matter of availability. 1 8 teaspoon white pepper riety of fresh or frozen fish fill- can tomato sauce
"Take Liebf aumilch, which 1 4 cup. Rhine wine
is so well known over here. The 1 cup buttered breadcrumbs
quantity is virtually limitless, 4 small ovenproof shells
whereas the white wines of In large mixing bowl, too to-
France are definitely limited in gether crabmeat, mayonnaise,
America," said Sichel. sour cream, cheese, onion and
Why is Liebfraumilch such a spices. Add wine and mound in
big seller in this country? shells. Cover each with layer
"Perhaps because the name of breadcrumbs. Broil 5-8 min-
is more easy to pronounce than utes, till golden-brown. Deco-
those of some other German rate with parsley if desired.
wines which are tongue twis-
ters," said Sichel with a smile. Serve hot. Good with chilled
German wines tend to be low- Rhine wine.
12-ounce package frozen
diced (Southern-style)
hash - brown potatoes or
about 3 cups from a larger
package
Minced parsley
Thaw fish if frozen. If neces-
sarv, cut fillets into 4 or S
serving-size portions- sprinkle
with salt and pepper. In the
center of each, place carrot,'
green pepper and celery strips.
Roll up, securing ends with
toothpicks. In a saucepot cook
bacon until crisp: with a slotted'
spoon remove bacon and set
aside. Add onion to bacon fat in
saucepot and cook until golden;,
Mariatta dip
This famous Southwest recipe
is especially good with a few
beers on these cold evenings.
MARIATTA DIP
1 lb. hamburger
1 16 oz. can stewed tomatoes
1 8 oz can tomato sauce with
onion bits.
1 4 oz. can diced green chili
1 tsp whole oregano,
Garlic salt to taste
Brown hamburger and drain.
Add other ingredients and sim-
mer 20-30 minutes. Dip , with
doritos. Serve hot.
Chicken bouillon made from
Attention Engineers,
Architects, Scientists
DrgonizationaI Meeting
for
Triangle Fraternity
8:00 p.m.-Thursday, Sept. 26
Room 4010 Michigan Union
For additional information, contact Al Davis,
971-5005
Subscribe to The a i lv
add water, tomato sauce, 1 tea ! cubes is less expensive than
spoon salt and 1/8 teaspoon pep- canned chicken broth; use the
per; heat to boiling. Add fish bouillon in a sauceor a soup
rollups; simmer, covered, for when the chicken flavor is' not
20 minutes. Add frozen potatoes; of paramount importance.
continue simmering, covered, - --- -
until potatoes are tender- Green vegetables are as a
about 15 minutes. On serving, rule cooked covered, but if you
Ssprinkle with bacon (reheated lift the lid of the utensil a few
times during the cooking this
if necessary) and parsley. will help the vegetables to stay
Makes 4 or 5 servings. green.
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