Banner Graphic, Volume 12, Number 93, Greencastle, Putnam County, 28 December 1981 — Page 6

The Putnam County Banner-Graphic, December 28,1981

Hints from Heloise

Fudge cooks get a few helpful hints; birds can feast on easy treats

DEAR FELLOW COOKS: We recently printed a recipe in tlie column for “Famous Chocolate Fudge.” From your responses, this is a classic example of how easy it is sometimes to look at a recipe and mis-read or not understand the directions, and end up with a failure or less than perfect results. One of the ingredients listed in the recipe was “eight ounces of marshmallows, finely cut,” and here is where the confusion came in. We all know one cup contains eight fluid ounces, but it's not the same as eight ‘ounces of marshmallows by weight which, of course, is one-half pound. If only one cup of marslimatlows is added, the

Eating out could be answer to stress-filled holiday activities

.WEST LAFAYEITE, Ind. ijVP) mas but there's still time to avoid some of the stress created if)-preparing a future holiday meals. One way to ease the stress is having a restaurant or delicatessen do the cooking, shys Lee M. Kreul, an associate professor at Purdue University.

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fudge will not be sufficiently creamy, nor will it set or harden. If this is what liappened to your fudge, you weren’t alone. Even one of my staff tried the recipe and made the exact same mistake. Guess these things do happen to all of us at one time or another. If you didn’t get the recipe the first time, send a business size self-addressed, stamped envelope to: Heloise, P.O. Box 32000, San Antonio, TX 78216, and we will put it in the mail to you. Hugs, Heloise BIRDIE BOUNTY Dear Heloise and Bird l.overs: Would you like to make a yummy treat for those birds you feed and enjoy watching?

Another possibility is dining out, he adds. Kreul, associate professor of restaurant, hotel, and institutional management, points out that the four or five hours of preparation and cooking time involved in preparing a holiday meal is a big factor. Also, holiday meals are not inexpensive when the cost of the raw

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Save bacon dripping and other solid fats that get firm when cold. Mix the drippings with bird seed in a bowl, then spoon it onto a large pine cone, filling all the cracks and crevices. Tie the cone to a tree and watch the excitement the birds get from it! Surprisingly, the first bird to partake of my treat was a downy woodpecker, and I didn’t even know we had any around here! This mixture lasts longer than seed balls or feed in a feeder, and the solid fats help keep the birds warm these cold days. MELTING BUTTER Dear Heloise: Just had to share rny way of melting but-

material, the energy used in cooking, and the labor is considered, Kreul said. Kreul said preparing holiday meals, in many instances, means both the husband and wife work in the kitchen and thus have less time to relax and enjoy the holiday. The holiday might be more relaxing if the turkey or ham is

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ter or shortening for recipes without burning it. I turn my automatic coffeemaker warmer switch on and place a small pie tin or dish with the butter on the warming plate. The butter will slowly melt and there’s no risk of scorching or burning it, as I always manage to do on the stove burner. Marilyn * * ★ Absolutely great! I tried it and I like it! Heloise SINK STRAINER Dear Heloise: When my kitchen sink strainer became bent and out of shape, I took an 18-inch square of nylon net and wadded it into a ball. I stuffed it into the drain as a

purchased, along with the trimmings from a restaurant or delicattesen that does the cooking, Kreul said. There’s no shortage of businesses that offer the service, he said, adding that advance planning is needed. The services of restaurants and delicatessens varies, he said, explaining that some may

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WE’VE GOT THE ANSWERS.

strainer. The water can easily run through it but the netting catches any bits of food or objects that would otherwise go down the drain. Of course, it won’t hold in water for dishwashing, but it sure saves getting a cloggedup sink. Mabel Biddle COLORED WALLS Dear Heloise: My 2-year-old son used a red crayon to draw on his white wall. 1 couldn’t find a frame large enough to frame his art work so I tried something else. A can of spray foam bathroom cleaner, to my surprise, not only took the crayon marks off the wall but was an easy way to clean the entire wail.

only cook the turkey while others include stuffing, gravy, pie and other foods in the order. One supermarket delicatessen quoted an additional 35 cents per pound for cooking the turkey, so Kreul recommends one shop around and start early. In many cases, all one needs to do is place an order and

Just be sure to follow the directions on the can. Maria Wright FIREPLACE DECORATIONS Dear Heloise: To hang a wreath or other decoration on the face of a brick fireplace can present a problem. Here’s what I do. Stretch a string of nylon fishing line tautly between two hooks in the wood wall on both sides of the fireplace. Run the line across the mortar, between the brick, for support. No holes in the mortar and, since it doesn’t show, it can be left in place for other seasonal displays throughout the year. Mrs. Keith Burgess

decide on a certain time to pick up the meal. All the host has to do then is heat the food and prepare some additional food on the stove which won’t take much time, Kreul said. Another option is to go out to eat your holiday meal Restaurant meal prices haven’t changed much from last year and eating out may be cheaper than buying it and eating it at home, the professor said. If you decide to eat out, its best to check around because not all restaurants are open on holidays. And for those who decide to buy food and eat at home, Kreul suggests looking for special prices and coupons which will save money.

Chinese cooking becomes American delight through author's efforts

By CECILY BROWNSTONE Associated Press Food Editor My friend Margaret Spader has done as much as anyone in this country to introduce Americans to the delights of Chinese cooking. In 1960 she took a cooking course at New York City’s China Institute and was so enthralled with it that she arranged some special sessions there for groups of food writers. Through her collaboration with the instructors at the institute in writing recipes for Chinese dishes for Americans, and through her scripts for films demonstrating Chinese cooking methods, she interested people all over the country in this rewarding cuisine. She has visited the Far East four times. And last summer a dream of hers came true she spent several weeks in China. With her went her camera; she enjoys having color slides as records of her travels. Margaret was born and brought up in Nebraska and is a graduate of the University of Nebraska. She taught home economics in that state before coming to New York to work in the business field. She specializes in food-product information and consumer education, but her domain does not encompass Chinese cooking. So she moonlights. She gives a “Beginning Chinese Cooking Class” one evening a week in her New York apartment. Last summer one of her pupils, particularly enthusiastic about Margaret’s recipe for Spicy Beef, wrote about it for a magazine audience. That inspired me to try it and it was so much enjoyed at my house that I am happy to pass it along to still more cooks. It makes a pound of chuck beef go a long and savory way. MARGARET SPADER’S CHINESE SPICY BEEF Sauce Mixture, see below 2 tablespoons peanut oil 2 scallions, cut in 1-inch lengths

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Calendar of events Monday Temple Lodge No. 47 F & AM and Cloverdale Lodge No. 132 F & AM will observe the Feast of St. John on Monday, Dec. 28 at the Greencastle Masonic Temple. Supper will be served at 7 p.m. Members are urged to attend. Visitors are welcome. Tuesday Omnes Chapter, Order of DeMolav, will conduct a joint initiation ceremonies with Roachdale Chapter at 6 p.m. Tuesday, Dec. 29 at the Greencastle Masonic Temple. Omnes Master Councilor Jim Inman invites all DeMolays, Senior DeMolays, and Master Masons to attend this special event. Major Abraham Owen Chapter of DAR will meet at 6 p.m. Tuesday, Dec. 29 at Torr’s for their holiday dinner. Aral Groner will be the hostess and Sara Goodin will be the cohostess. The Dec. 16 meeting was canceled because of weather. Thursday The Putnam County Singles will hold their annual New Year’s Eve party on Thursday, Dec. 31 at 8:30 p.m. Children will have their own party in the basement. There will be a breakfast and clean-up at 2 a.m. Passports will be your favorite dance record or tape. There will be a slight charge. For details, call John Jones at 653-6081 or Bill Gould at 6539625. Tuesday Tri Kappa will meet on Tuesday, Jan. 5 at 8 p.m. in the Episciopal Church. Wednesday There will be no Parents Anonymous Meeting at Gobin Church this week. Meetings will resume next week on Wednesday, Jan. 6.

The deadline for calendar of events items is as follows: Monday evening - 1 p.m. Friday: Tuesday evening - 1 p.m. Monday; Wednesday evening - Friday evening -1 p.m. Thursday. The calendar is not published on Saturdays. For maximum exposure of calendar items, they should be submitted 10 days in advance of the scheduled meeting.

Chicken, humor do mix

NEW YORK (AP) - Humorist Sam Levenson grew up in a household that was financially poor, but which was rich in inspiration for his unique humor. Levenson said his mother used to tell her eight children to say they didn’t like chicken.

1 tablespoon minced fresh ginger root 1 pound boneless chuck beef (% to 1 inch thick), cut into % to 1-inch cubes Have Sauce Mixture ready. Preheat a wok (rangetop - or electric) to medium heat. Add the oil, scallion and ginger and with a spatula (plastic if wok is non-stick) toss for about 30 seconds. Add the beef and increase heat to high; with the spatula turn cubes until all their surfaces lose their red color. Stir in the Sauce Mixture; bring to a boil. Adjust heat so mixture simmers; cover and barely simmer until meat is tender about 30 minutes. Uncover and increase heat to high; turn the

THE FAMILY CIRCUS,

"Billy gave it to me for Christmas, I don't think it's a real diamond."

assuring enough food for company. All refusals of chicken were followed by his mother’s saying, later, “All those who didn’t eat chicken don’t get dessert.” The entertainer died last year at the age of 68.

meat over with a spatula until the sauce is very thick and sticky. Place cubes, well apart, on wax paper to cool; they will have a chewy, gumdrop-like texture. Serve with picks as an hors d’oeuvre or with rice as one of the courses in a Chinesestyle meal. The number of servings will vary, depending on what is served with it and whether it is used as an hors d’oeuvre or as part of a meal. Sauce Mixture: Stir together Vi cup sugar, 2 tablespoons Japanese-style soy sauce, l-3rd cup dry sherry or Chinese rice wine, 1 cup water, 1 whole star anise and teaspoon dried red-pepper flakes, until sugar dissolves.

By Bil Keane

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