Muncie Times, Muncie, Delaware County, 7 June 2001 — Page 36

The Muncie Times, June 7, 2001, page 36

COOKING

Perfect Pasta Bring salted water to a boil, stir in pasta, cover pot, and turn off heat. Let sit for fifteen minutes or until done. When done, run cooked spaghetti under hot-not cold-water before draining to prevent stickiness. If pasta is to be used in a dish that requires further cooking, such as lasagna, reduce past cooking time by one-third. If you’re not going to serve spaghetti immediately, you can leave it in hot water if you add enough ice cubes or cold water to stop the cooking process. Reheat spaghetti by running it under hot tap water in the strainer while shaking it vigorously. When the Dish is Fish From fin to finish You can tell a fresh fish by checking to see if the

eyes are bright, clear, and slightly protruding. A stale fish has sunken, cloudy, or pink eyes. Make srue the scales are shiny and tight against the skin. Examine the gills: They should be red or pink, never gray. If in doubt about the freshness of a fish, place it in cold water. If it floats, it’s probably just been caught. Make your own fish scaler by nailing several bottle caps to the end of a piece of wood, three bottle caps wide and eight inches long. The serrated edges will provide a fine scaling surface. Before scaling, rub the entire fish with vinegar and the scales will come off in a snap. Sprinkle some salt on a board when cleaning fish to keep it from slipping. After cleaning a fish, bend and roll it at each section and the bones will pierce through.

Be careful not to tear fish when pulling bones out. And to remove the bones easily after cooking, first rub melted butter down the back of the fish to be cooked. More fish tips A dash of lemon juice and milk added to the seasoned liquid in which halibut or another white fish is cooked flesh white. Baking fish on a bed of chopped onion, celery, and parsley not only makes the fish taste better but also keeps it from sticking to the pan. Thaw frozen fish in milk. The milk draws out the frozen taste and provides a fresh-caught flavor. Try soaking fish in onequarter cup of vinegar, wine, or lemon juice and water before cooking to make it sweet and tender. Use a piece of foil that’s been crumpled and then smoothed out to bake fish

sticks. Turn them over as required. They will brown equally on bottom and top and won’t stick, either. Soak saltwater fish in vinegar to eliminate some of the salty taste. Then rinse fish under cold water. Freezer Punch 2 pkgs cherry kool-aid 2 pkgs orange kool-aid 2 cups sugar 2 quarts water 1 large can pineapple juice 1 tsp.real lemon juice Mix all ingredients and mix well and freeze. When ready to use thaw about 4 hours. Add 1 large bottle of Sprite and mix. Then add 1 container of pineapple sherbert just before serving. Makes 1 gallon. Sue Sipple Fruit Yogurt Dip 1 cup vanilla yogurt 1/4 cup flaked coconut

18 oz.crushed pineapple, drained 2 Tbl. Packed brown sugar Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with fresh fruit or cheese cubes. 15 calories per tablespoon. Makes 2 cups of dip. Stella Simpson Celery Seed Dressing 1 cup sugar 1/2 tsp salt 1/2 tsp paprika 1/3 tsp dry mustard 1/2 tsp minced garlic 1/2 cup vinegar 1 cup oil 1/2 tsp celery seed 1/2 med.onion, grated Mix all dry ingredients together. Put all ingredients in blender or food processor & mix well. Pour over tossed salad. Nancy Perkins

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Muncie’s Commission on the Social Status of the Black Males Presents

Forms can be 6-7:30 p.m. picked up at the ^ Wednesday Muncie Community ^ at South Madison Centers Community Center Junior Golf & Mentoring Program For Boys & Girls Ages 12-17 Free Registration Muncie Community Centers Buley 747-4769 Ross 747-4741 South Madison 747-4750