Indianapolis Recorder, Indianapolis, Marion County, 24 November 2000 — Page 26

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FRIDAY, NOVEMBER 24,2000 ■ PAGE CIO

Ten safety tips for young chefs By FeatureSource.com

Having your children help you in the kitchen can be fun. It’s a great way to spend quality time with your kids while they •learn valuable skills such as ;measuring and following '•directions. ; Here are 10 safety tips from iKaren Brown’s book Mommy’s '•Little Helper Cookbook ;(Meadowbrook Press) for you to Ireview with your junior cooks, just to make sure everyone fenjoys their time in the kitchen: j- (1) Handle hot items with (potholders or oven mitts to jpievent bums, j (2) When cooking on the Istovetop, keep pot and pan Widles turned away from the outside to avoid bumping them and spilling hot ingredients. (3) Never leave a child supervised around hot appli-

ances.

(4) Put away sharp knives immediately after use. (5) Do not allow a small child to operate a blender, hand f •' mixer, food processor or other

Try this robust meal starring ohso easy sweet onion recipes for killer chili and all the fixin’s. Because of their pleasing, delicate flavor, sweet onions can appear in each recipe in different roles and not overpower the dish or the diner. Everything can be prepared ahead so the cooks won’t miss any

Y a at antii qi)run ion iriT I ■ JII *•' bM sil3 •» Jldq ttU I InLl crD -tw Buying and storing W sweet onions Sweet onions sell so fast' ^ you better grab them when yod^’ see them. Follow these guide 11 ' ! lines, and you’ll always hav& (t them on hand. - • 1 Buying •Look for sweet onions with ;1 golden brown color, shiny tte* 0 ' sue-thin skin and tight, firm dry 1 b necks. Sweet onions should b£ v identified in your market with signs or on their packaging. Sweet onions should hauE^ moist, creamy white interiors. Avoid onions with soft$ spots or bruises. Storing Properly stored, sweet on-S ions should keep four to sixvj weeks or longer. Because they:’*! are fresh and sweet, treat them;*; gently. Tightly wrap cut onions in plastic. Keep whole onions^ in a single layer on a paper?? towel in the refrigerator’s veg-S etable bin or crisper for up to aSj month. For storage up to three^ months, wrap individually in>8 foil. A

Sweet Onion, Artichoke and Roasted Pepper Dip

If you have a smaller crowd, you can cut this recipe in half; however, tightly sealed, it

, . , , will keep up to a week in the refrigerator. you 11 find this menu perfect for v j na jg re tt e salad dressing; and try it tossed

any casual entertaining.

OSO Sweet Onions, the winter sweet onions in markets now, hold up better in cooking than other ,, sweet onions and taste sweet and crisp raw. They not only taste good, you can rely on their other benefi-

3 cans (14 ounces each) white beans, great northern or cannelinl, rinsed and

drained

3 heads roasted garlic*

3 tablespoons thinly sliced fresh chives ,or 1 tablespoon dried 'HMf I f 2-1/2 tablespoons olive-oil, divided 1/4 teaspoon cayenne pepper 1 tablespoon finely chdpped jalapeno- • * 2 bottles' (12 dbrttes each) imbei

Into 1-Inch cubes

6 cloves garlic, chopped finely 2 tablespoons ground cumin

1 tablespoon chili powder or to taste

1 tablespoon paprika

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electrical appliances. If you . t , cial qualities,

must use these appliances, do so Sweet onions contain no fat or ahead of time. You might let cholesterol and little sodium (10

your child help by using a jmanual eggbeater or grater. (6) Have plenty of towels on

jiand to clean up spills as you go

along to prevent accidents. ; (7) Do not allow children to taste batter or lick utensils if a •mixture contains raw eggs.

J (8) When preheating a pan or

iskillet, don’t forget it! Preheatjing should never take longer than five minutes. A hot skillet

could cause bums.

! (9) When using the micro•wave, make sure the dishes are [microwave safe — never metal. [Using metal in the microwave

jean start a fire.

[ (10) Double check to make sure your baking dishes are Pyrex, metal, or other ovenproof material. Otherwise, you could have a mess to clean up.

mgs. per serving). One serving (1/ '2 cup) provides 20 percent of the recommended daily amount of vitamin C and 12 percent of the recommended daily amount of fiber. Sweet onions have 43 calories per serving. They contain little of the substance that causes crying. People who can’t digest regular onions usually can enjoy these. Members of the lily family, which include sweet onions, appear to share especially healthful attributes. Current research shows promising possibilities that eating onions helps combat many diseases, such as cancer, heart disease, stroke, high blood pressure and high cholesterol, and improve the immune system. As a bonus, you won’t be afraid to kiss your sweetheart after eating a sweet onion. Whether you eat them raw or cooked, they’ll remain oh-so sweet.

with pasta, a little olive oil and grated Parmesan cheese. 2 medium OSO Sweet onions, roughly

cubed

1 jar (14.75 ounces) marinated artichoke hearts, drained well 1 cup (drained) roasted, sweet red peppers (purchased In a jar) 1 cup toasted walnut pieces* 1/3 cup olive oil 1 teaspoon sugar 1/2 teaspoon salt Crackers, pita triangles or thin slices of baguette In a food processor, process onions and next 6 ingredients with an on/off method, scraping down sides as necessary until finely pureed. (Dip will not be completely smooth.) Serve with crackers, pita triangles or thin slices of baguette. Makes about 4 cups ♦Toasting nuts in the microwave is almost foolproof. To toast this amount, arrange the walnut pieces in a circle around the edge of a salad plate. Microwave for about 2-1/2 minutes. (Time will vary depending on microwave.) Cool. Nuts should smell toasted and be crisp after they cool. If not, put them in for another minute or so. Sweet Onion Double Garlic White Bean Dip Sweet onion and roasted garlic give this dip a mellow flavor; raw garlic adds a little kick. Try this as a spread for sandwiches. 1 OSO Sweet onion, coarsely cubed

pepper, preferably red 3 cloves garlic, chopped finely 1/2 tablespoon white wine vinegar 1/2 teaspoon salt Crackers or tortilla chips In a food processor, puree onion and next 8 ingredients. Chill at least 1 hour to marry flavors. Serve at room temperature. Makes about 4 cups. ♦To roast garlic, remove any loose papery skin, but leave tight skin on. Cut a thin slice off the top of each head of garlic. Arrange heads cut side up on a piece of foil large enough to enclose them. Drizzle 1/2 tablespoon olive oil over cut tops. Wrap them loosely but seal edges. Roast at 400 degrees F until soft but not browned, about 25 minutes. Remove from oven; cool. Separate into cloves, then squeeze each clove to release garlic. OSO Sweet Chili Bowl Almost everyone loves a good bowl of “red,” and lots of sweet onion make this version a crowd pleaser. Like most soups and stews, it will taste even better if made a day or two ahead. Chili 4 tablespoons vegetable oil, divided plus more as needed 2 pounds OSO Sweet onions, sliced (about 1/3 inch) 2 red bell peppers, cut In half, crosswise, then into strips (about 1/3 inch) Salt as needed 4 pounds pork or beef stewing meat, cut

3 cans (about 15 ounces each) beans of choice or a mixture, ririaedand drained 1/3 cup commeal 1/2 cup water Condiments Avocado Salsa (recipe follows) 1 1/2 cups sour cream < 1/2 cup chopped cilantro 3 large limes, cut into 24 wedges In a large soup pot, heat 2 tablespoons oi Stir in onion, bell pepper and 1/2 tablespooi salt; saute onion and bell pepper until just wilted, about 5 minutes. Remove vegetable: reserve. In the same pan, heat additional 2 tablespoons oil; meanwhile, lightly salt mes Brown meat on all sides in hot oil in batche (Do not crowd pan or meat will not brown well. Add a little more oil to the pan as you go, if needed.) Stir in garlic and remaining spices; stir to coat meat. When spices become aromatic, about 3 minutes, stir in ale. Simmer, covered, until meat is just tender, about 1 hour; stir in reserved sauteed vegetables and beans; simmer, covered, until jjj vegetables are cooked but still hold shape, about 15 minutes. Mix commeal with water; stir into chili. Cook uncovered until mixture thickens slightly, about 10 minutes. If necessary, add salt to taste. Serve chili alon£" with condiments. 12 servings * 12 ounces of gingerbeer or ginger ale and 1 1/2 cups of water can be substituted for ale. See RECIPES, Page Cl 1

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Kappa Alpha Psi steps up to the plate -tttxnor »•'« [frpy Strong values, strong leaders watemny s Annual Laaoersnip hotml tm rwMt w OMignM to msisi iMfDMrs ov im VvipiMi LMKMrsnip ^ O ^ Development League with organizational and leadership skill,- said organizing committee chair Marvin J. Mark Janson, Hsnry Bundles and Jerry Semler (left to right) were rscentfyhononadl, Bardo. The program Is named after Mel Davis, who held the first retreat In 1997, said Indianapolis Polemarch Boy Scouts of America's Crossroads of America Council with a 2000 This Is Your'Ufa Patrick Terry. (Photo/Curtis Guynn) Tribute. (Photo/Curtis Guynn)