William Penn Life, 2001 (36. évfolyam, 1-12. szám)
2001-05-01 / 5. szám
Tomatoes and cabbage and squash, oh my! The boss wanted me to “focus on youth" this month, and I think I cover that in the column on your right. But, I just wanted to give you dear readers an update on a recipe search initiated in March by a letter from Anna Pastor Cassar of Scottsdale, Ariz. If you recall, Anna sent us a letter seeking two recipes. One was a tomato-cabbage dish, the other called for squash and sour cream. I threw the floor open to you and—WOW—did you folks respond. I received at least 20 letters containing variations on these two dishes. To be honest, I’m still working my way through them, trying to select which ones to publish. Part of the reason it’s taking so long is that several of the recipes were taken from cookbooks. Before I can reprint them here, I need to get permission from the publishers of those cookbooks. So, Anna, I kindly beg your indulgence and humbly ask you to be patient a little longer. There’ll be a veggiebonanza next month for all of us. Factoring your children into your kitchen equation COOKING WITH YOUR KIDS CAN be fun. It certainly is for you—you get to spend precious time with your children and get some much needed help. But your kids might not see it the same way. The young ones are usually no problem. In fact, they're often eager to help out. It's your teenagers that might role their eyes at the suggestion of cooking or baking. They have their own interests, and the kitchen probably isn't one of them. Yet, deep down inside, every child (yes, even your "independent" teenager) craves parental guidance and attention. Your task is to strike the right chord that will draw them into this part of your world. As I said in last year's "Focus on Youth" edition of "Treasured Recipes," the easiest way to get your kids to help in the kitchen is by asking them to help you make something they like to eat. What kid doesn't like hamburgers or pizza? Sure, such dishes won't win prizes from the President's Council on Nutrition and Diet, but they're fun to eat and fun to make. Same with cookies: zero nutrition, mucho fun. With this in mind, I offer the following recipes. Most kids I know like these, and, most likely, they would enjoy helping you make them. Potato Logs 4-5 potatoes 2 eggs 2 tblsp. butter 1 egg, beaten 5 tblsp. flour V* lb. shortening 2 tblsp. bread crumbs salt to taste Remove skins from boiled potatoes and mash. Add salt. Then over low flame, melt butter, add flour, but do not brown. Add mashed potatoes and mix well. Remove from stove, add the two eggs, one at a time, and beat well. Place on floured board, divide into pieces easy to handle and roll each piece lightly with the palms of your hands until you have a rounded strip about the thickness of your finger. Cut up into 2-inch pieces. Dip into beaten egg and bread crumbs and fry golden brown. KID FACTOR: The kids would probably love rolling and the dipping parts. They could also help measure the ingredients and add them when called for. They will certainly love eating the logs once they've cooled after frying. Kalacs Squares 6 cups flour 1 pt. milk 1 tsp. vanilla 1 yeast cake Vi cup milk 3 eggs yolks Vi cup sugar 1 tsp. salt V* lb. butter 1 whole egg Dissolve yeast in Vi cup warm milk, add 1 tsp. sugar, let stand for about 10 minutes. Cream butter, sugar and egg yolks, add vanilla. Sift flour with salt, add to creamed mixture alternately with milk, knead lightly, let dough rise in warm place for about two hours or until double in size. Roll out on lightly floured board to 14-inch thickness, cut into squares 3 inches in size. Put in filling of your choice and fold each peak to center. Place on lightly greased cookie sheet, let rise for 15 minutes. Brush top with beaten egg. Bake in 350 degree oven for 15 to 20 minutes. KID FACTOR: Let the kids pick the filling and do the filling and folding, and whatever else you think they can handle safely. Because of the time involved, this might be a good one for a rainy day. ID 12 Willi» Pen Lile. May 2001
