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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 21, 1960)
a v j rvi v Creole cuisine, known far and wide (or its sophisticated seasonings and tantalizing richness, is considered by epicureans to be among the most exotic anywhere. While its origin, traditionally, is gay, romantic New Orleans, it is a blend of the artfully seasoned foods of France, Spain, and other countries which had a part in molding the colorful history of the Delta City. Creole cooking is luxurious and spectacular and understandably so, since it reached its perfection among people famous for their gracious hospitality. STUFFED TOMATOES. JAMBALAVA STYLE to prepare: 25 min. to heat: 10-15 min. 6 medium-size tomatoes Seasoned salt 1 lO-ol. can froien condensed cream of shrimp soup (undiluted) 1 cup (4 oz.) shredded Cheddar cheese 1 V4 cups diced cooked shrimp 1 cup cooked rice 1 teaspoon sail Few grains black pepper t Vi teaspoon thyme Pinch turmeric 2 teaspoons grated onion 6 whole cooked shrimp 1. Rinse tomatoes and cut out stem ends. Cut a slice from top of each tomato. With a spoon, scoop out pulp and cut Into pieces. Sprinkle inside of each tomato with seasoned salt. Set tomatoes and tomato pulp aside. 2. Heat the shrimp soup in the top of a double boiler over simmering water until thoroughly heated, stirring fre quently. Add 1 cup shredded cheese all at one time and stir until cheese is melted. Spread sauce over bottom of a IVi-qt. baking dish. 3. Mix together the tomato pulp, shrimp, cooked lice, 1 cup shredded cheese, a mixture of salt, pepper, thyme, and turmeric, and the onion. Spoon mixture into the tomnto shells, heaping slightly. Arrange tomatoes in bak ing dish. I. Heat in a 375F oven 10 to 15 min. Garnish each tomato with a whole shrimp and a sprig of parsley, g servings Note: If desired, substitute 3 green peppers for the toma toes. Simmer peppers for 5 min. in boiling salted water to cover. Drain and cut peppers into halves. REMOULADE SAUCE to prepare: 10 min. (allow time for chilling) 2 cups mayonnaise 1 tablespoon prepared mustard 1 tablespoon finely chopped sweet pickle 1 tablespoon chopped capers I tablespoon minced parsley 1 teaspoon finely crushed chervil 1 teaspoon tarragon leaves, finely crushed Vi teaspoon anchovy paste t or 2 drops Tabasco Thoroughly blend all ingredients together. Stole, covered, in refrigerator until thoroughly chilled. About 2 cups sauce Note: Use Remoulade Sauce as a dip for cold cooked shrimp. Or place cooked shrimp in a shallow bowl and pour sauce over them. Set in refrigerator to marinate 3 to 4 Ins., turning shrimp occasionally. Serve shrimp with suuee on crisp lettuce leaves. Family Weekly, Frbmari 21, I960 . " , ; JS ' . , .... .. .. m Stuffed Tomatoes, Jambalaya Style, on especially Family Weekly Cookbook GUMBO FILE to prepare: 45 min. to cook: 3 hrs. 1 stewing chicken, 4 to 5 lbs., ready-to-cook weight, cut in serving-size pieces Hot water to cover (about B cups) teaspoons salt teaspoons Accent small onion sprigs parsley 2 1 Vi 1 3 2 3-in. pieces celery with leaves 1 bay leaf 2 or 3 peppercorns 1 pt. oysters 2 tablespoons reserved chicken fat or butter 2 medium-size onions, chopped Vi lb. cooked ham, cut in Vi-in. pieces H teaspoon salt teaspoon black pepper li teaspoon cayenne pepper Vs teaspoon chili powder 2 tablespoons file powder 1. Put chicken into a heavy sauce pot or kettle. Add the next eight ingredients, cover sauce pot and bring water to boiling. Remove foam. Simmer, covered, 1V4 to 2 hrs., or until chicken is tender. Remove chicken from broth. Strain broth and cool slightly. Remove fat which rises to surface. Cool chicken slightly and remove skin. Remove meat from bones; dice chicken and set aside. 2. Drain the oysters, reserving liquid. Pick over oysters attractive creation, baked and served with a cheesy ilrimp MELANIE DE PROFT, Food Editor and remove shell particles. Set aside in refrigerator. 3. Heat the chicken fat or butter in sauce pot over low heat. Add the onions and ham; cook until onion is soft, about 5 min. Add to the sauce pot 3 cups of the chicken broth, the reserved oyster liquid, diced chicken, salt, pep per, cayenne pepper, and chili powder. Cover and simmer about 1 hr. 4. About 10 min. before serving, add oysters to sauce pot and cook until edges of oysters begin to curl. Remove from heat. Mix about Vi cup liquid with the file powder. Return mixture to sauce pot and blend thoroughly. Serve gumbo over mounds of fluffy cooked rice. About 8 servings Note: File powder should always be added after the gumbo has been removed from the heat. If file powder is cooked, the gumbo will become stringy and unpalatable. CHICKEN-OKRA GUMBO Follow recipe for Gumbo File. Omit oysters and liquid and file powder. Add 1 small clove garlic, crushed, to the heated chicken fat with the onion and ham. Increase salt to IVz teaspoons and chili powder to V teaspoon. Add the seasonings to the sauce pot with 6 medium-size ripe tomatoes, peeled and coai-sely chopped, and 1 10-oz. pkg. frozen okra, thawed and cut in Vi-in. thick slices. Cook, covered, over low heat about 15 min., stirring occasion ally. Decrease the chicken broth to 2 cups and add to sauce pot with the diced chicken; cover and simmer 1 hr. sauce, is a modern adaptation of a Creole favorite. A PRIZE-WINNING RECIPE FROM A FAMILY WEEKLY READER Mrs. Eunice Surles, Lake Charles, La. LOUISIANA CREAM FUDGE This recipe comes from Mrs. Surles, uiiiuier of the $25,000 grand prize for her cafee recipe in a recent national Bake-Off. to prepare: 30 min. to cook: 1 hr. 3 cups sugar 1 cup light corn sirup 2 cups cream V cup butter Vi cup flour 2 cups pecans, chopped 1. Butter a 13x9-in. pan; set aside. 2. Blend together thoroughly in a 3-qt. saucepan the sugar, corn sirup, and cream. Bring mixture to boiling over medium heat, stirring until sugar is dissolved. Put candy thermometer in place. Cook until mixture reaches 234F (soft ball stage forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing) . 3. Remove from heat Set aside to cool about 5 min. Blend in butter and beat until mixture begins to thicken, about 5 min. Blend in flour. Beat fudge until it is creamy and thick, about 15 min. Stir in chopped pecans. Turn fudge into pan. 4. When firm, cut into squares. About 2 lbs. fudge Family Weekly. February 21, I960 It isn't easy but it k elegant Its GERMAN'5 SWEET CHOCOLATE CAKE It takes all 3 to make ft "Collector's Item" Recipe for "GERMAN'S" SWEET CHOCOLATE CAKE 1 package Baker's German's Sweet Chocolate V cup boiling water 1 cup butter, margarine, or other shortening 2 cups sugar 4 egg yolks, unbeaten 1 teaspoon vanilla 2'2 cups sifted Swans Down Cake Flour 1 teaspoon baking soda 2 teaspoon salt 1 cup buttermilk 4 egg whites, stiffly beaten Melt chocolate in Vi cup of boil ing water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and choco late; mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with butter milk to chocolate mixture, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake in moderate oven (350"F.) for 30 to 40 minutes. Cool. Frost top and between the layers with Coconut-Pecan Frosting. Coconut-Pecan Filling and Frosting I cup evaporated milk I cup sugar 3 egg yolks V pound butter or margarine I teaspoon vanilla ) cups (about) Baker's Angel Flake Coconut 1 cup chopped pecans Wmmihi,i in mi min ii in triir BakerS Coconut Combine milk, sugar, egg yolks, butter or margarine, and vanilla in a saucepan. Cook over medium heat, stirring constantly until mix ture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough frosting to cover tops of three 8- or 9-inch layers, about two and one-half cups. Rcipt Tftd and Approved by Gnra. Foodt Kite Hons German's is the General Foods Corp. (rsde-mark for sweet chocolate. Swmu Down and Baker's Angel Flake are also trade-marks of General Foods Corp. GIHtftU fOOOl aitcmm
