Mary’s Memo – April 10th

FROM THE COOKBOOK SHELF


In my possession is the very first edition of the Better Homes and Gardens Cookbook. I mention it because a family favorite on weekends or special occasions was Corn Fritters in the vegetable chapter. Instead of melted shortening in original recipe, I replaced with melted butter. For the least amount of fat absorption, fritters were fried in peanut oil.

CORN FRITTERS


1 cup flour
¾ teaspoon salt
1 teaspoon baking powder
2 beaten large eggs
¼ cup milk
1½ cups drained, whole kernel corn
2 teaspoons melted shortening
Peanut oil

Sift flour, salt and baking powder together. Mix eggs and milk; add to dry ingredients and mix smooth. Drop from tablespoon into deep hot fat (370º F). When fritters are golden and drain on paper towels. Serve with maple syrup.
Source: Adapted from first edition, 10th printing, Better Homes & Gardens Cookbook De Luxe Edition, Meredith Publishing, Tenth Printing November 1946.

CERTAIN TO BE A BEST RECIPE OF 2017


Because it takes only two ingredients to make! Usually I replace chicken breast halves with boneless skinless thighs but in this recipe the breasts are very moist!

AMAZING CHICKEN


4 skinless, boneless chicken breast halves
Sea salt and pepper to taste
½ cup light mayonnaise
2 cups Progresso Italian seasoned dry breadcrumbs

Preheat the oven to 425º F. Grease a shallow baking dish. Season with salt and pepper to taste. Coat chicken on all sides with mayonnaise. Roll in bread crumbs until coated. Arrange breast halves in bread crumbs. Arrange into prepared dish. Bake uncovered in preheated oven for 30 minutes or until chicken is no longer pink in the middle and juices run clear.
Source: Adapted from Karrie Carlyle via all recipes.

BH&G’S CORN FRITTERS


1 cup flour
¾ teaspoon salt
1 teaspoon baking powder
2 beaten eggs
¼ cup milk
1½ cups drained, whole kernel corn
2 teaspoons melted shortening

Sift flour, salt and baking powder. Mix eggs and milk; add to dry ingredients and mix smooth. Add corn and shortening. Drop by tablespoon into deep hot fat (370ºF). Drain on paper towels. Serve immediately.
Source: Adapted from Better Homes & Gardens First Edition, 10th Printing, 1946.

WHY, I ASK


Keep in mind that these are pet peeves of mine, not necessarily those of Chief Supermarkets.
Question: Why don’t smokers throw the butts in the parking lot when there is a receptacle is provided?

Why do food companies keep reducing the size of the can? (Example: Canned Ocean Spray Cranberry Sauce started out as a 16-ounce can whereas now it’s 14-ounces.)

Why do customers walk around something that dropped on the floor instead of picking it up?

DEFINE DARK CHOCOLATE


Camille Finn, a master’s student at Tufts’ Friedman School and a dietetic intern at Frances Stern Nutrition Center at Tufts Medical Center at Tufts Medical Center, says: The main differences between dark chocolate and milk chocolate are that dark chocolate does contain milk or milk solids, and dark chocolate is typically lower in added sugars. However, there is not a specific minimum cacao percentage (the amount of cocoa solids in a product) for dark chocolate is defined as chocolate containing at least 35% cocoa solids. As the cacao percentage increases, the chocolate becomes stronger in flavor and contains more compounds from the cocoa beans that may be beneficial.

“Some research suggests that milk may interfere with the absorption of flavanols from chocolate. Thus, dark chocolate can be a better source of flavanols since it does not contain milk. Jeffrey Blumberg, PhD, a senior scientist in Tufts’ HNRCA Antioxidant Research Laboratory has found that high intake of cocoa flavanols may contribute to vascular (blood vessel) may help reduce blood vessel) and may help reduce blood pressure.” Although high in calories, small amounts of dark chocolate can be included as part of a health diet.

WAS THERE EVER A REAL AUNT JEMIMA?


The answer is no. Aunt Jemima has been the trademark for over 100 years. It was created by Chris L. Rutt in Saint Louis, Missouri. He wanted a product name to reflect the “festive spirit” long associated with pancakes. In 1889, he got the idea for the “Aunt Jemima” name from a dance tune in a vaudeville show. In the early years, the product was promoted through a portrayal of the Aunt Jemima character. Nancy Green, Chicago resident, created the first Aunt Jemima personality by demonstrating pancake preparation at the Chicago World’s Fair in 1893. Her portrayal of Aunt Jemima took place prior to the company’s acquisition by the Quaker Oats Company January, 1926. Through the years, women have represented the famous trademark for special promotions, but there was actual person name Aunt Jemima promoting the pancake Mix. Periodically, the picture has been updated.

Source: The Book of Totally Useless Information by Don Voorhees, 1993.

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