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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (March 1, 1977)
third dimension tussday, msrch 1,-1977 more recipes In Greece you can be served delicious chicken with vegetable inside a paper bag. This recipe originated when a small band of Greeks took to the hills to fight the Turks in the 1500s. They occupied the mountains of Thessaly. They fought at night, hid by day and were forced to cook in pits. They were known as Kleftai, the thieves. The went on fighting until 1834, when Greece was liberated, the thieves turned terrorists. By 1912 the gov ernment had freed the countryside from the Kleflai. All that remains of them is a recipe. Stolen Chickens 1 small fryer 1 oregano Any of the following peeled: 1 thyme tiny carrots, mushrooms, onions 1 parsley and potatoes, Feta cheese 2 tbsp. butter 1 tsp. salt 1 6 tsp. pepper Wash fowl under cold water. Peel and cut vegetables into small pieces. Lay a generous piece of oiled parchment or doubled oiled paper bag in baking pan. Rub chicken with seasoning and herbs. Place butter and vegetables inside cavity, and around fowl. Wrap doubled aluminum foil snugly around fowl folding top over. Tie or seal with a paper clip. Bake at 325 degrees for two hours. Serve hot. Pudding for desert is a nice way to end a meal. Try one of these to please your guests. Grape Pudding Dionysus " 2 tbsps. sesame seeds cup chopped walnuts 4 cups grape juice or wine cinnamon V cup honey or sugar (optional: Yogurt or whipped cup instant farina (cream of cream topping) wheat, semolina Toast sesame seeds in 325 degree oven for 1 0 minutes. Heat grape juice and honey to boiling and add darina. Cook five to seven minutes. Pour into individual glasses and sprinkle with nuts, cinnamon and sesame seeds. Chill. Serve with a dab of yogurt or whipped cream topping. Serves four. Meatballs (spaghetti and) 1 lb. hamburger 3 eggs cup bread crumbs V cup Parmesan cheese 2 tbsps. parsley Mix all ingredients in the hamburger using a fork. From the meatballs by hand and place on a lightly greased cookie sheet. Sprinkle meatballs with salt, pepper and garlic salt. Bake at 350 degrees turning them once until all sides are lightly browned. Next place meatballs in sauce about hour before the sauce is done. Vegetarians and those on a tight time and money budget should use this meatless recipe. Pasta Cu Salsa (meatless spaghetti sauce) 2 small 14 oz. cans of cooked tomatoes 2 tbsps. oil fresh garlic or sarlic salt 1 tsp. sweet basil Place all ingredients including juice from cooked tomatoes in a pan on low heat. Add a little or a lot of garlic depending on what your plans are for the evening. Season with salt and pepper. Let boil for 45 minutes to an hour. Batter for dinner crepes with regular flour: 1 cup cold water 1 cup cold milk 4 large eggs tsp. salt 2 cups all-purpose flour 4 tbsps. previously melted butter Place flour and salt in a large mixing bowl. Make an indention place in the middle, add eggs one at a time, gradually beating them in with a wooden spoon. Slowly beat in liquids, getting rid of any lumps. Refrigerate for about two hours, so that flour particles can soften for a lighter crepe. When you're ready to make the crepes, heat the oiled pan over moderately high heat. Remove it. Hold pan handle in one hand, and with the other, quickly ladle about cup of the batter into the middle, tilting the pan immediately in all directions to run the batter over the bottom in a thin film. (Pour out any batter that doesn't adhere.) Let it cook for a minute. When it begins to puff in the middle, loosen the edges with a spatula, and shake the crepe Iccse from tha bottom of the pan. If the bottom is lightly brown, turn it, or flip the crepe with a flick of your wrist. Cook half a minute on the other side. Dessert Crepes 1J4 cups flour 2 tbsps. oil or melted butter cup milk cup cold water - 1 tbsp granulated sugar 3 tbsps. rum 2 eggs, beaten tsp. salt Place flour in a bowl, make an indention in the center, and put oil, rum, salt, and eggs in the middle. Mix well with a wooden spoon, working out from the middle. Add milk, then water, very gradually, beating out lumps as you do so. Set aside for an hour and a half to two hours. Cook as for dinner crepes. Fillings: Sprinkle with granulated sugar, and roll up, or leave flat with a pat of butter -Sprinkle with chopped orange bits and granulated sugar. Roll. -Spread with jam or chocolate sauce, and roll up. Leave flat on plate, and cover with whipped cream and slivered almonds. Place three small scoops of ice cream on a place (choclate, vanilla and mocha). Place a flat, warm crepe over them. Pour choclate sauce over the crepe. Home cookers: Have you succumbed to the monotony of pre-fab hamburgers or frozen dinners because you do not have time to shop, have run out of ideas, or do not enjoy cooking for yourself? With just a little effort, imagination and creative skill you can make meal planning and preparation an oasis to your mid-semester blahs. Shopping ideas for the inexperienced cook and several trial-tested recipes follow. To get the best value for your food dollar, plan your meals, and shop carefully by comparing prices. To find the best food buys, Elinor Kerrey, UNL associ ate professor of food and nutrition, suggests students study the newspaper regularly, especially on Wednesday and Thursday, for grocery specials. "Money saved by using newspaper coupons and buying items actually on sale can pay for the newspaper sub scription," she said. LBy Him IBawn Good eating is not a potluck process. A nourishing spread calls for a no-waste, good-taste recipe. It also helps the student determine which foods are cheaper and which are in season. Newspaper ads also serve to compare costs between stores (see chart). Be sure to plan your meals before shopping. Use a food from each of the basic food groups at every meal. The groups are: milk and cheese, meat and poultry, vegetable and fruit and bread. Add variety to a meal by using different colors, tastes and textures. Parsley is inexpensive or free at some stores and adds flavor, bright color and texture to a meal. When planning meals, students must also decide how much they want to pay for convenience. Many partially prepared foods are available although they are generally more expensive than if prepared from scratch. Compare costs between different brands and sizes and different packages: such-as frozen, fresh or canned. Com pare the cost per pound, pint or serving rather than by the can, package, or bottle. Divide the number of ounces by the cost to get a price per ounce. Study the listing of contents when comparing canned products. Federal regulations require that manufacturers list contents in order of decreasing amounts. The ingred ient there is the most of is listed first. If it lists Beef slices . . the can has more gravy than beef. Carefully compare the prices between nationally known brands and store brands. 4Often the store brands are much cheaper and just as good quality," Kerrey said. By following your meal plans, you should be able to buy products to fit only what you need and can store. Although canned vegetables may seem cheaper than frozen vegetables, frozen vegetables may be cheaper be cause often there is less water in their use. You can cook what you need and keep the rest of the beg frozen. After -a canned item is opened, it must be eaten within several days. If you have a freezer, plan ahead and freeze portions of meals for later use to cut cost and preparation time. Meat loaf can be made in muffin tins for individual servings which are quickly baked and served. More ways to save money at the grocery store follow. A general rule of thumb for buying eggs is that if the 'large size egg is less than 7 cents more a dozen, you get more egg for the money. Outsized eggs such as peewees and extra large are often cheaper per ounce because they're unpopular sizes. Grade B eggs, which are usually cheaper, have the same nutrient value of Grade A eggs and are different because the yolk is not centered in the white and is pushed more to one side. For frying, poaching or boiling, a Grade B egg would not be attractive, but for other uses, it is a better buy. Most recipes are designed for a medium-sized egg, Kerrey said. If you use milk in cooking or like to drink an occassional glass, non-fat dry milk is an excellent and id leaves no waste. To drink it, it tastes better if made a day ahead and is thoroughly chilled. Plan meat purchases to get the most from each cut. Buy less expensive cuts and tenderize by marienating, pounding or using prepared powders. To get three meals from one chuck steak. Kerrey suggested cutting the lean muscles out for one meal, using the fat, bones and scrap for soup broth, and cutting the remainder of the lean meat in cubes for stew. Also, it is cheaper to buy a whole chicken and cut it yourself, if you have room to freeze some of it. Continued on p. 7
