The Mail-Journal, Volume 15, Number 15, Milford, Kosciusko County, 3 May 1978 — Page 7

Delectable Rock shrimp

Rock shrimp, an indisputable member of the shrimp family, could easily be mistaken for a miniature lobster tail-, says Arleen Arnold, Michigan State University food marketing agent. The name comes from the extremely tough, rigid, horny shell. The texture of the meat is like that of a lobster, while the flavor is between that of a lobster and a shrimp. Most rock shrimp are marketed in the raw, frozen state, as either whole or as split tails. Unlike most Florida seafood, which is better purchased fresh, rock shrimp are just as good, and quite often better., when purchased frozen. Rock shrimp are sold according to size. The largest size generally available is 21 to 25 per pound. Whether purchasing rock shrimp tails fresh or frozen, the quality can be determined by the odor and color of-the flesh. Properly handled rock shrimp will have some transparent or clear white flesh with no discoloration of the meat. The odor of flesh, highquality rock shrimp will be mild, with no objectionable “off-odor.” When buying, it is helpful to know that properly cleaned and cooked rock shrimp yield about half the weight of, the “green” tails Therefore, two pounds of green tails will yield one pound of cooked, peeled, deveined rock shrimp — enough to serve six people. Cooked rock shrimp maintain quality for two to three days in the refrigerator, but lose quality rapidly under refrigeration or at room temperature in the green form. To clean, hold the tail section in one hand with the swimmerettes

RUMMAGE SALE Friday, May 5— 8 A.M.-5 P.M. RUMMAGE AND BAKE SALE Saturday, May 6 — 8 a.m.-l p.m. Building Adjacent To Pollywog Inn Old SR 13-A Syracuse All Proceeds Donated To Handicapped Children's Special Olympics

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down toward the palm of the hand. (Wear rubber gloves to protect your hands from the rough edges.) 1) Using kitchen shears, insert one blade of the scissors in the sand vein opening and cut through the shell, along the outer curve, to the end of the tail. 2) Pull the sides of the shell apart and remove the meat. Wash thoroughly in cold water to remove all the sand vein and be ready to cook them immediately. Avoid overcooking. When overcooked, the meat becomes rubbery and the exquisite texture is destroyed. To simmer approximately one and one pounds raw, peeled, deveined rock shrimp, add two tablespoons of salt to one quart of water and bring to a boil. Place rock shrimp in the boiling water and simmer for 30 to 45 seconds. Drain. Rinse in cold water for one to two minutes then remove any remaining particles of sand vein. Serve with melted butter, with a sauce, or use in recipes calling for cooked shrimp or lobster. Rock shrimp are delicious broiled in the shell. To clean the whole rock shrimp tails for broiling: 1) Place a rock shrimp tail on a cutting board with the swimmerettes up. With a sharp knife, make a cut between the swimmerettes, through the meat to the hard shell. 2) Spread the shell until it lies flat; wash thoroughly in cold water to remove all the sand vein. The meat can be removed from the shell and cooked by the simmer method (reducing the cooking time to 25 or 30 seconds), or broiled.-To broil: lay rock shrimp flat -on a baking pan with the meat exposed. Brush with melted

butter or margarine; sprinkle with garlic salt and paprika. Broil four inches fronrfhe source of heat for approximately two minutes, or until the tails turn upward. Serve immediately. Sewing club celebrates anniversary The Thursday Night Sewing Club of Milford celebrated its anniversary by having dinner at Warsaw- recently. The tables were centered with hurricane lamps. At each place was a small plant and a carnation corsage. After dinner Iva Neff narrated and showed slides of her trip to the Holy Land. The next meeting will be in the home of Tena Pinkerton on May 11. WCTU leadership training sessions are underway The Indiana state officers of the Womans Christian Temperance Union are conducting the annual all day leadership training sessions for the counties in the northern part of the state. They will be held as follows: May 9 - First Baptist Church. Rochester May 10 — United Methodist Church. Shipshewana May 11 - South Marion Friends Church, Marion. Registration is at 9:45 a m. In Shipshewana participants are to take a sack lunch for the noon meal. Dessert will be furnished. BASHOR AUXILIARY TO MEET ON MAY 8 The Bashor Home Auxiliary will meet on Monday, May 8. at 9 am. in the Arbogast Center. Bashor Home. Goshen. Steve Ross, resident director and Judy Stafford, case worker for girls, will provide the program. Ladies of the Mishawaka United Methodist Church will be the hostesses.

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READY FOR SPRING DEW - Nancy Bolesky. 195 Gilliam Drive. Warsaw; Betty Leer. 210 Gilliam Drive, Warsaw ; Gail Shuherk. r 9 Warsaw : and Kathryn Patterson. Milford, look over some of the items that will be available at the Kosciusko Community Hospital Auxiliary's Spring Dew on May 6. Held from 10 a.m. to 3 p.m. at the Wagon Wheel in Warsaw, the Dew will feature iloral arrangements, macrame. ceramic and knitted and handmade items. There will also be a draw ing for a qifWfand a comforter made by the Amish. offfproceeds will be used to purchase an infant fetal monitoring system for the nursery at the hospital.

Pineapples are delicate

They may look rough and tough, but they’re just about as delicate as tomatoes and they need to be treated as if they were tomatoes from the time they’re picked till the time you put them on your family table, says Arleen Arnold, food marketing agent for Michigan State University. Pineapple growers and packers have developed specially padded machinery for handling fresh pineapples, special boxes to put them in, and special methods of picking, cooling and packing these tasty fruits so that they come to you at their very best. It’s up to you to buy with care and to serve properly to take advantage of all the carefulness all along the line — starting in the field and ending at your house. How do you choose one at the

store? Don’t tug out one of the green leaves of the crow n — your nose knows better. A ripe pineapple will have a delicious, sweet, smell. The color is not a good guide, since the variety dictates the color more than the degree of ripeness, but the “eyes” should be almost flat and there should be no soft spots or mold evident (these usually show up at the base first). And the pineapple should be heavy for its size and have square “shoulders.” You can usually find pineapples from Mexico, from Honduras and from Hawaii. Largest, sweetest and juiciest "are the pineapples that come from Hawaii, but they will be the costliest since practically all of them are shipped to the mainland in refrigerated containers and by air. Somewhat less expensive, and not always available, are pineapples from Honduras. They,

ig !*• P I ENGAGED — Mr. and Mrs. N. R. Niles of North Webster, announce the engagement and approaching marriage of their daughter, Susan, to Brent Miller, son of Mr. and Mrs. Charles Miller of Princeton. Both are graduates of the University of Evansville. They will be residing in the Evansville area. The wedding will take place on May 27. Bridge-O-Rama luncheon planned The Lakeland Afternoon Bridge-O-Rama spring luncheon will be held Tuesday, May 16, in the M and M Restaurant, North Webster, at noon. Members planning to attend should contact Betty Deahl or Clara Warner by Saturday, May 13.

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too, are sweet and good, though not quite so good as those from Hawaii. Least expensive and still good, though not up to Honduran or Haw-aiian standards, are those from Mexico, available all year round in this area. As if the good taste weren't enough by itself, pineapple is a fine source of vitamin C and thiamine and also contains small amounts of calcium, phosphorus and iron. And a half cup serving of diced fresh pineapple contains only 37 calories. To prepare a pineapple for eating, cut off base and crown, then slice. Pare each slice, cutting close so as not to waste fruit unnecessarily. With a sharppointed knife, snip out the eyes and any imperfections: Cut slices into fourths and cut the core from several stacked quarters at once until all are done. REAL Menu THURSDAY. MAY 4 Pineapple juice, veal steak with castino sauce, mashed potatoes, chopped spinach, apricots, wheatgerm bread, margarine, milk, tea. coffee FRIDAY. MAY 5 V 8 juice. swiss steak jardiniere, broccoli, strawberry shortcake, bread, margarine, milk, tea. coffee MONDAY. MAY 8 Tomato juice, chicken par-mesan-Italian style, baked potato, breen beans, potato roll, margarine, peach half. milk. tea. coffee Tl ESDAY, MAY 9 V 8 juice, hot dogs and beans, peas and carrots, rye bread, margarine, applesauce, milk, tea. coffee WEDNESDAY, MAY 10 Pineapple juice, veal steak with castino sauce, mashed potatoes, chopped spinach, apricots, wheatgerm bread, margarine, milk. tea. coffee Some people believed that wearing blue quartz stones protected them from shipwreck.

Wed., May 3,1978 — THE MAIL-JOURNAL

Chinese cooking

Chinese cooking and Chinese foods are becoming very popular, because the style is fast, economical, fun, and combines a variety of foods, textures, and tastes. A Chinese meal is similar to a buffet — guests eat little bits of each dish rather than a large portion of just one food. A properly planned dinner includes at least one fowl, one fish, and one meat dish — and these are complemented with appropriate vegetables. The Chinese set off spicy dishes with bland ones, delicate flavors with robust flavors, and soft-textured foods with something crisp. They also try to include both pale and richly colored foods, and make a point of serving some bright green vegetables for contrast. One of the most frequently used Chinese cooking techniques is the stir-fry method — constantlylifting and turning small pieces of food to cook them quickly. It is simple enough to master, but foods are meant to be brought to the table the minute they are done and served piping hot. A wok is the traditional Chinese cooking utensil, but any dish that can be cooked in a wok can be made in a skillet. For an easy Chinese meal, plan to serve only two or three dishes — maybe a soup and two main dishes together with the traditional rice and tea, and fresh fruit for dessert. To aid you in the selection of beef to use in Chinese and other recipes. U.S. Department of Agriculture has grades which provide a reliable guide to meat quality. U.S. Prime grade beef is the most tender, juicy, and flavorful. It has abundant marbling — flecks of fat within the lean — which enhances both flavor and juiciness. U.S. Choice grade beef is quite tender, juicy, and flavorful, even though it has slightly less marbling than Prime. Thrifty shoppers often buy U.S. Good grade beef because it is leaner and less expensive than Prime or Choice beef. Good grade beef is relatively tender, but because it has less marbling, it lacks some of the juiciness and flavor of Prime or Choice beef. The Chinese table is graced with many pork dishes. Unlike beef, pork is not graded with USDA quality grades, because pork differs less in tenderness, juiciness, and flavor than does beef. Consumers selecting pork should look for a high proportion of lean that is firm and grayishpink or darker in color. To help you get started in Chinese cooking, here are two main dish recipes One uses beef and the other pork. BEEF WITH VEGETABLES 4 cup soy sauce 1 clove garlic, minced 4 teaspoon ground ginger 2 to 24 pounds round steak or flank steak, diagonally sliced about 4 inch thick 4 cup diced green peppers 16 oz can bamboo shoots, drained 2 tablespoons minced onion 1 tablespoon sugar 4 cup saki. dry white wine or sherry 1 tablespoon salad oil 1 cup sliced mushrooms 16 oz. can water chestnuts, drained & sliced In a small bowl, combine soy sauce, onion, garlic, sugar, ginger, and saki or wine. Mix until evenly blended. Place meat in large bowl and pour marinade over meat. Let stand in refrigerator overnight. Drain meat thoroughly. Pour oil into

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wok and heat. Place half of the meat in wok and stir-fry until browned —about two minutes and push up the side. Repeat with remaining meat. Add mushrooms; stir-fry about 14 minutes and push up the side. Add green peppers; stir-fry about 14 minutes and push up side. Add water chestnuts, stirfry about one minute and push up the side. Add bamboo shoots; stir-fry about one minute. Combine all ingredients and serve. PORK WITH ONIONS 6 pork chops 4 inch thick or about 2 pounds of boneless pork cut in slices 4 inch thick 2 teaspoons flour 3 medium onions, peeled and finely shredded 1 3 tablespoons soy sauce 1 teaspoon sugar 1 tablespoon Chinese rice wine or dry sherry 3 tablespoons oil 2 tablespoons cold water Combine two tablespoons of soy sauce, sugar, and wine. Stir together thoroughly, and pour over the pork. Coat pork with sauce, then lay it side by side on a sheet of wax paper Sprinkle each with a light dusting of flour, then turn and flour other side Pour two tablespoons oil in skillet and heat. Brown pork and transfer to a plate. Add shredded onions to the oil remaining in the skillet and about one minute until they are translucent but not brown. Return the pork to the skillet, sprinkle the remaining tablespoon of soy sauce and two tablespoons of water over them, and cover the skillet tightly. Reduce the heat to low. and cook the pork and onions undisturbed for 20 minutes. Serve.

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GRADUATES — Gail Brown, daughter of Mr. and Mrs. Bob Brown, r 4 Syracuse, was one of 251 seniors who participated in the 80th annual commencement at Goshen College April 16. Gail, a 1973 graduate of Wawasee High School, will be awarded a bachelor of arts degree in August with a major in physical education. Some people have thought that seeing a wolf before the wolf saw them would render them speechless.

Community Nursery School Syracuse Registration — Fall Classes Where? St. Andrews U.M. Church Who? 4 Year Olds As 0(9-1-78 Please Bring A Certified Birth Certificate And A $lO Registration Fee

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