Banner Graphic, Volume 14, Number 148, Greencastle, Putnam County, 28 February 1984 — Page 18

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February 28,1984

Onion soup, bread sticks 'magic'

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DAVID COPPERFIELD Recipe magic WMwith this couponWM l s so°° CASH for your heating bill with purchase of any stove during February or March, 1984. HURLEY'S EARTH STOVES Rd. 500 W. off W. Walnut 653-5488

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Thick melted cheese is perfect topping

GLENVIEW, 111.-When David Copperfield was a boy his mother never dared tell him to make his food disappear from his plate. She could never be sure if he’d eat it or vanish it! “When I was very young, it was not unusual for me to eat and practice magic at the same time. I’d have a spoon in one hand and be turning the pages of a magic book with another. In between bites I’d try out new tricks!” TODAY, THE 27-year-old supermagician astounds people the world over with his spectacular illusions and incredible sleight-of-hand. Last year he made entertainment history by vanishing the Statue of Liberty before an awestruck live audience, while millions watched on television. David Copperfield will once again attempt the impossible on his sixth magical television Special, entitled “The Magic of David Copperfield: VI”. The program, sponsored by Kraft, will air Friday, April 6 from 8 to 9 p.m. ET on CBS.

This magic show of shows will be unlike any of Copperfield’s previous specials. Vanishments will take a back seat to a spellbinding grand escape, reminiscent of Houdini, astonishing feats of levitation across the Grand Canyon and elsewhere, and mind-boggling sleight-of-hand tricks. The special will also feature a heartwarming segment of Project Magic, Copperfield’s non-profit program which teaches music to the disabled as a unique form of therapy in hospitals across the country. FAME AND fortune have not spoiled Copperfield’s appreciation for the simple pleasures in life, like sharing good food with friends. However, the premier magician does regret that he has been unable to perfect the ultimate trick-making more time for both! “Most of my meals are taken on the run these days,” he said. “I keep up my energy with healthful backstage snacks and cheese is one of my favorites. However, when I get the chance I like to relax over a good meal with friends and family at home.” Copperfield’s all-time favorite dish is onion soup, topped with thick, flavorful, swiss and parmesan cheese, melted to perfection. Plus, for a touch

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of culinary wizardry, “Magic Wand Bread Sticks” serve as a crispy and zestful complement to soup. Tested by Kraft Kitchens, these two recipes combine convenience with affordability for a light meal that works mouthwatering magic on the tastebuds. ADMITTED TO the American Society of Magicians at the tender age of 12, was well on his way to becoming a famous entertainer by the time he graduated from high school. His college career was cut short when he was offered the lead in “Magic Man” in Chicago. He sang, danced, acted and created all the tricks for the show, which became the longest-running musical in the history of that city. Soon after the show closed, at the age of 20, he was asked by one of the major television networks to host a promotional special highlighting the new fall line-up. The special received high ratings and launched David on his television and nightclub career. In 1981 he was named “Entertainer of the Year,”by the American Guild of Variety Artists. A talented and intensely sincere young man, Copperfield’s many accomplishments in the entertainment field have earned him the respect and admiration of fans and critics alike.

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Onion Soup Gratinee is an all-time favorite dish of magician David Copperfield. Topped with zesty swiss and parmesan cheese, melted to perfection, the soup is perfect for a light meal or as the first course to an elegant dinner. Magic Wand Bread Sticks flavored with cheese add a crispy and satisfying accompaniment to the soup.

ONION SOUP GRATINEE 3 cups onion rings 2 tablespoons Parkay margarine 210-3/4-oz. cans condensed beef broth 2-1/2 cups water Dash of pepper 6 French bread slices, toasted 2 cups (Bozs.) shredded Kraft aged natural Swiss cheese 2 tablespoons Kraft grated parmesan cheese Saute onion in margarine in large saucepan. Add broth, water and pepper. Cover; simmer 15 minutes. Pour soup into six 8-oz. ovenproof bowls; top with toast. Cover with Swiss and parmesan cheese. Place bowls in 15 x 10 x 1-inch jelly roll pan. Bake at 425 degrees, 10 minutes or until cheese is melted. Serve immediately. MAGIC WAND BREAD STICKS 3/4 cup flour 1/2 cup old fashioned or quick oats, uncooked 1/3 cup Kraft grated parmesan cheese 1 teaspoon baking powder 1/3 cup soft Parkay margarine 1/4 cup milk Combine flour, oats, 1/4 cup cheese and baking powder. Add 1/4 cup margarine and milk, mixing just until moistened. Shape into a ball. On lightly floured surface, knead dough fifteen times. Roll out to 12 x 5-inch rectangle. Brush with remaining margarine; sprinkle with remaining cheese. Cut dough into 5 x 12-inch strips. Twist strips, place on ungreased cookie sheet. Bake at 425 degrees, 10 to 12 minutes or until lightly browned. Yield: Two dozen.

Questions, answers

Separating yolks from whites does make a difference

By CRAIG CLAIBORNE c. 1984 N.Y. Times News Service Q. You have expressed fondness for what you call nursery desserts such as bread and butter pudding and rice pudding. I am curious to know the origins of two such desserts from my childhood stirred custard and quaking custard. A. I presume that stirred custard refers to what is called English custard or vanilla custard. It is made with milk, sugar, vanilla and eggs stirred over low heat until thickened. (The other standard custard, baked custard, is heated in the oven until thickened.) A quaking custard is made with milk, eggs and sugar and cooked until thickened. Softened gelatin is added and whipped cream and beaten egg whites are folded in when the mixture cools. The mixture is then poured into a mold and chilled until firm. When the custard is turned out of the mold, it will “quake” if shaken. It is very much like a Bavarian cream dessert. Q. In Bermuda they serve an excellent fish chowder, which is famous. The flavor was quite distinctive but the basic ingredients could not be determined. Are you familiar with the dish? A. I have admired the chowder in Bermuda. The only recipe I have seen is from “Bermudian Cookery,” purchased

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Size of the fillets key to increasing flavor of flounder

By PIERRE FRANEY c. 1984 N.Y. Times News Service NEW YORK - I had gone to my local fish shop to find what was fresh and the owner said that the flounder had just arrived. The fillets of the youngest flounder are quite small, measuring less than a quarter inch in thickness, so I ordered a dozen. A woman next to me asked: “How can you can cook all those flounders if you put them on a baking pan? Don’t they take up the entire oven?” I explained to her that I intended to return home and butter a baking dish lightly. I would then stack the fillets three deep in the dish. This would serve four people. One of the pleasures I derive from cooking is invention. When I got back to my kitchen later that morning I had no idea how I would season the flounder. I picked a jar of imported mustard from the refrigerator, gathered a bag of fresh dill and a few green onions and proceeded to cook. 1 sprinkled the dill between the fillets, stacked them, brushed their tops with mustard and sprinkled a few fresh bread crumbs over all. I added a bit of lemon juice and soy sauce and the dish was ready for the oven. Ten minutes later it was ready for the table; it did not even need basting until it was removed from the oven. It was a matter of taking advantage of the fillet size to increase the flavor. Baked Flounder 2 small flounder fillets, about Impounds Salt to taste if desired Freshly ground pepper to taste 4 tablespoons melted butter 1 tablespoon finely chopped dill 2 teaspoons imported mustard I*6 tablespoons fine fresh

some years ago on the island and published by the Bermuda Junior Service League. The chowder is based on a broth made with fish heads, fish fillets and cloves, pepper, bay leaf and thyme. A mixture of onions, celery, green peppers and tomatoes is sauteed in bacon fat and seasoned with ketchup, Worcestershire sauce, curry powder, lemon juice and parsley. In the final stage of cooking, cubed potatoes, carrots, turnips and pawpaws are added with the fish broth, and the chowder is finished with dark rum or sherry to taste Q. Many recipes call for separating the yolks of eggs from the whites so that the whites can be beaten alone. A friend says that this is not essential and that you can achieve the same results by beating yolks and whites together. Do you agree? A. No. Whites beaten separately achieve a far greater volume than if beaten with yolks, giving a far lighter texture to a dish. The least trace of yolk in whites will greatly diminish the volume because yolk has a high fat content. Q. I had always presumed that the word julep was a Southern creation, but I am told that it is an ancient word and that sometimes you can add medicine to >t. Is this true? A. The word julep has been traced to Middle English, Old French, Arabic and, finally, to a Persian word, gulab, meaning rose water. Originally it was a sweet, syrupy liquid, and time was when it might be added to certain medicines to improve their flavor. The drink made with mint, sugar and bourbon is an American invention. An English quotation dated 1659 says, “Whose heat, not all the jewleps of their tears (could quench).” Readers are inyited to send questions about food and cooking techniques to Craig Claiborne, Food Editor, The New York Times, 229 West 43d Street, New York, N.Y. 10036. Unfortunately, unpublished questions cannot be answered individually.

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bread crumbs 3 tablespoons lemon juice 1 teaspoon light soy sauce 3 tablespoons chopped scallions or green onions. 1. Preheat the oven to broil. 2. Sprinkle each fillet with salt and pepper to taste. 3. Select a baking sheet large enough to hold four of the fillets in one layer. Brush the bottom of the dish with some of the melted butter. 4. Arrange four of the fillets, skinned side down, over the bottom of the baking dish. Divide the chopped dill into two portions. Sprinkle the tops of the fillets with one portion of the chopped dill. 5. Cover each fillet with one more fillet and sprinkle the tops with the remaining portion of dill. 6. Place the remaining four fillets on top of the others, so that there are four stacks of three fillets each. Brush the top of each stack with an equal portion of the mustard. Sprinkle each stack with an equal amount of the bread crumbs. 7. Pour an equal portion of the remaining melted butter on each stack. 8. Blend the lemon juice and soy sauce. Pour this around and between the stacks. 9. Place the fish under the broiler about 6 inches from the source of heat. The total cooking time for this dish is 10 minutes. Leave the broiler door partly open and watch the dish carefully. Cook 5 minutes, taking care that the bread crumbs on top of the fish do not burn. 10. Sprinkle the fish with the scallions and reduce the oven heat to 450 degrees. Place the dish on the bottom rack of the oven. Close the oven door and bake 5 minutes. Remove the dish from the oven and baste the fish with the cooking liquid. Yield: 4 servings.