MORE ON DEBBIE MEYER AND ZILOC PRODUCE BAGS
A while back I encouraged you to try Ziploc produce bags because they were cheaper than Debbie Meyer GreenBags. Neither will preserve fruits and vegetables as long as they advertise but after weeks of comparing, I have to say that Debbie's bags are better. I also bought a package of Debbie Meyer cheese bags and an open chunk of Cheddar is in good condition after over 5 weeks of storage.
A SCRUMPTIOUS ST. PATICK'S DAY DESSERT
One of Better Homes and Garden's earliest specialty cookbooks was Famous Foods from Famous Places. Grasshopper Pie was created at Win Schuler's Jackson, Michigan, restaurant. Although Meredith Press published this cookbook in 1964, Grasshopper Pie remains my favorite recipe from the book. It easily serves 8 people, maybe 12, with its 4 cups of whipping cream. For me, a sliver of this pie is better than a regular portion of any other green dessert for St. Patrick's Day!
GRASSHOPPER PIE
- 1 cup chocolate wafer crumbs (about 19 wafers)
- 1/4 cup sugar
- 2 to 3 tablespoons butter, melted
- 1/4 cup milk
- 6 1/2 cups (3/4 pound) miniature marshmallows
- 1/4 cup creme de menthe
- 2 tablespoons white creme de cacao
- 4 cups whipping cream, whipped
For crust, combine crumbs, sugar and melted butter; press mixture into bottom and sides of 9-inch pie plate; cool. For filling, combine milk and marshmallows in top of double boiler. Heat and stir over hot, not boiling water, till marshmallows are melted. Remove from heat; cool, stirring every 5 minutes. Combine liqueurs; add to marshmallows; blend well. Fold marshmallow mixture into whipped cream until well combined. Fill crust; freeze firm, 6 hours or overnight. Garnish each serving with a fresh strawberry (not additional whipping cream as recipe suggests).
Source: Better Homes and Gardens Famous Foods from Famous Places, Meredith Press, 1964.
FROM THE COOKBOOK SHELF
I tried another recipe from Oxmoor House's Southern Living Cookbook, America's Best Home Cooking, published in 2008. When Chief and Rays had fresh asparagus for $1.69 a pound, I served Lemon-Marinated Asparagus at the Bryan Chief. Except for people who didn't like asparagus, this was a winner! I'm always asked whether bottled lemon juice can be used but as far as I'm concerned, there is no substitute for fresh lemon juice. I may keep Minute Maid frozen lemon juice on hand for emergencies but never bottled lemon juice! The blanched asparagus is enough green to make this appropriate for St. Patrick's Day. The canned quartered artichoke hearts add additional flavor. Be sure to zap the lemons in the microwave for 10 seconds to get the maximum juice.
|
LEMON-MARINATED ASPARAGUS
- 1/2 cup fresh lemon juice (about 3 1/2 lemons)
- 3 tablespoons light olive oil
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 clove garlic, minced
- 1 14-ounce can quartered artichoke hearts, well drained
- 1 4-ounce jar chopped pimiento, well drained
- 2 pounds fresh asparagus, cleaned
Whisk together lemon juice, olive oil, sugar, salt, pepper and minced garlic; add drained artichoke quarters and chopped pimiento. Chill 8 hours or overnight. Snap off tough ends of asparagus; cook in boiling salted water for 3 minutes or until crisp-tender. Drain and plunge into ice water to stop cooking process. Chill in refrigerator 8 hours or overnight. Add asparagus to artichoke mixture and toss gently. Cover and chill 2 hours to blend flavors. Recipe makes 8 servings.
Source: Southern Living Cookbook, America's Best Home Cooking, Oxmoor Press, 2008, $34.95/looseleaf-bound hardcover.
If you think you know a lot about food, you haven't read The Science of Good Food by David Joachim and Andrew Schloss with A. Philip Handel, PhD. Although this book will serve me well as a professional food writer, it's a useful book for laymen who want to increase their knowledge of food. There are too many false profits telling people what to eat and what not to eat. The Science of Good Food simplifies the complex science of food with straightforward explanations of the what, the how and why of food and cooking and encourages cooks at all levels to be more confident and creative in the kitchen. Organized from A to Z, The Science of Good Food contains more than 1,600 entries that clearly explain the physical and chemical transformations that govern all food preparation and cooking. Published by Robert Rose in 2008, this hefty-size soft back book sells for $37.95.
NEW CASES OF DIABETES IN U.S. HAS DOUBLED IN LAST DECADE
The problem is greatest in Southern states, which also has the highest rate of obesity, a major risk factor for type 2 diabetes. About 54 million (one in four adults) have pre-diabetes, characterized by mildly elevated blood sugar. Most people who have diabetes know it, but less than one-sixth of those with pre-diabetes are aware of it, according to the Center for Disease Control.
Source: University of California at Berkeley Wellness Letter, February 2009. |
