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