Come Into My Kitchen |
| Editor's Note: It is with deep regret that we inform the many fans of Celia Mark's "Come Into My Kitchen" that this is her last column. She has retired. I know you join us in thanking her for so many delightful columns that have brought us good food, many smiles and a chance to share a few minutes with a jewel of a lady and a great Southern cook; and because we value what she has shared with us, we'll be leaving her columns and recipes on line. And, if you write to her, we'll see that she gets your messages.
Recently I was visiting a friend, a superb cook. There prominently displayed in her kitchen was a printed sign announcing:
I AM SICK OF COOKING Into the life of every woman who loves to cook come moments of boredom, an I-couldn't-care-less-attitude, an it's-just-food-why-make-a-cult-of-it? As my friend Adelaide often remarks, "I don't mind cooking, but it's so daily!" When the springs of inspiration dry up and your cuisine resembles a vast wasteland, the result is usually a return to meat and potatoes, potatoes and meat. There's nothing wrong with meat and potatoes; it's good, hearty fare that does exactly what food is Supposed to do -- keep body and soul together. But there's always a variation in preparing the old standbys. It may not revolutionize your cooking but it'll undoubtedly give your spirits a lift. Take carrots, for instance. (No, don't retort, "You take'em!" I'm serious.) One of the best ways to add interest to that routine vegetable is to exploit its inherent qualities. It's a sweet vegetable and "Orange Carrots" is a way of bringing new dignity to the much-maligned carrot. And potatoes; why not try Fleutters? An Alsatian version of mashed potatoes, it's excellent with roast beef. Fleutters can be made in the morning and refrigerated until baking time. A flaky pastry crust placed over a casserole of humble stew and baked until golden gives a modest meal a welcome lift. It can also serve in lieu of bread.
2 lbs. boiling. potatoes Peel and quarter potatoes; boil in salted water until
done. Drain and mash thoroughly Beat in flour, salt pepper, parsley,
garlic and eggs. When smooth, form into 10 or 12 balls and place in
shallow buttered baking dish. Brush lightly with melted butter and sprinkle
with paprika. Bake at 375 degrees about 25 minutes or until puffed and
lightly browned. Serves 5 or 6.
4 large carrots Peel carrots and cut into thin, 1 inch strips. Place in saucepan with
1 inch water. Bring to a boil, cover and cook until carrots are just
tender. Drain thoroughly, add other ingredients and shake pan until
carrots are well glazed. Serves 3. Sidney's Party Brisket 10 to 12-lb. brisket roast Do not trim off all fat from roast Sprinkle with garlic, pepper, Worcestershire sauce and liquid smoke. No salt! Spread seasoning on both sides of meat; cover and allow to marinate in refrigerator overnight. When ready to bake, spread mushroom soup over meat, cover with foil
and place in 275-degree oven, fat side down. Bake 5 to 6 hours; no need
to baste. Allow meat to rest about 20 minutes before slicing. This method
yields an excellent gravy. Lost Chicken 2 split boneless, skinless chicken breasts (4 halves) Preheat oven to 350 degrees. Place chicken in one layer in baking dish.
In a small bowl combine lime juice, salad dressing mix and melted butter.
Stir well; pour over chicken, making sure all surfaces are coated. Cover
with foil and bake 1 hour. Remove foil and bake another 15 minutes.
Serves 4. (Only 249 calories!) Raspberry Dessert 2 (10 oz.) pkg. frozen raspberries Thaw and drain raspberries, reserving the juice. In a saucepan simmer berries for 5 minutes or until they are very soft. Force berries through a fine sieve into another saucepan. Add sugar and cornstarch mixed with 1/4 cup of the reserved raspberry juice and cook over moderate heat, stirring, until it is thickened. Pour into 4 glass dishes and chill for 3 hours. Serve with lightly sweetened whipped cream. A dash of almond extract added to the sweetened whipped cream is a delightful touch.
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