SUNDAY, January 23. 1 994 Leader-Telegram 4E LifestylesFood Factays S()ft Snot Sausage soups up eggs Splash some mint Into your chocolate By Scripps Howard News Service Before the I9th century, chocolate was consumed only as a beverage. If a steaming cup of hot chocolate or cocoa is an evening indulgence for you, dress it up with a splash of peppermint schnapps or droplet of mint extract If neither is on hand. drop in a breath mint and stir until melted. And for youngsters cocoa, look for novelty marshmallows in different colors.
Sausage, Peppers and Scrambled Eggs StyiM Indue Bonn, Venus, Alexia 1 Annie By Mailt Simmon Los Angeles Times Syndicate When I was growing up, sausage, peppers and eggs all fried together was a favorite Sunday morning after-church meal We never called it brunch. Maybe it was before the word was invented. I The sweet sausage meat, lean and flecked with fennel seeds, first was removed from the casings. and then fried in olive oil. The peppers the long, pale green variety were added and fried until they were limp and 1 garlic clovt, crushed 8 targe eggs, whisked until frothy tap.
salt tsp. freshly ground black pepper Grated Parmlglano-Regglano or Pecorino Romano cheese, to taste 1 lb. sweet Italian sausages wtth fennel, removed from casings, crumbled 1 T. extra-virgin olive oil 1 lb. long, green (Italian frying) peppers, halved lengthwise, seeds and stems removed 31S4 London fVt 630374 Oanyio-a Sat 10-5 Sun 12-5 lightly Drowned, i tinisn the dsn, a bowl ot eggs that had been beaten to a froth were stirred into the mixture.
When the eggs were soft-scrambled, the dish was spooned onto a platter and served with thick slices of toasted Italian Meals in Minutes "1 Crumble sausage into large, preferably non-stick coated skillet Cook over medium heat stirring, until sausage loses its pink color, about 10 minutes. Drain off excess fat Add olive oil and peppers. Stir to coat Cover and cook 5 minutes or until peppers are limp. Uncover and cook over medium-high heat, stirring, until peppers and sausage begin to brown, about 5 minutes. Stir in garlic and cook 1 minute.
Turn heat to high. Season eggs with salt and pepper. Slowly stir beaten eggs into sausage mixture. Cook, turning eggs with large wooden spoon or plastic spatula so they cook evenly, about 3 minutes. Transfer to platter, sprinkle with cheese, and serve at once.
Makes 4 servings. Preparation time: 15 minutes. Cooking time: 20 minutes. bread. mmmm I seem to remember the preparation and cooking as vividly as I recall the meal.
'Each of us had our own way of devouring this favorite dish. My sister liked it sprinkled with grated cheese, usually Pecorino Romano. My Dad spooned his serving onto the toasted bread, which looked like he was eating an open-faced hero sandwich. I just ate my serving, plain and simple, with a fork. Recently I had a yearning for Sausage, Peppers and Scrambled Eggs.
It makes a nice, comfortable, midwinter supper. Serve it on a bed of steaming rice or with a side dish of Oven-Roasted Potatoes. v-2 ALL THiyuGri Cherry Tomato and Kalian Parsley Salad Oven-Roasted Potatoes ft. i I 1 garlic clove, crushed 1 T. fresh lemon Juice 1 T.
extra-virgin olive oil Salt Freshly ground black pepper 2 lbs. small plnk-sklnned potatoes, scrubbed and halved, or quartered If large 2 T. extra-virgin olive oil tsp. dried rosemary leaves, optional Salt Freshly ground black pepper 1 basket cherry tomatoes, rinsed, stems removed bunch (about cup packed), parsley leaves, coarsely chopped 1 stalk celery, thinly sliced Si Place potatoes in 13x9-inch baking pan. Drizzle with oil and sprinkle with rosemary, salt and pepper to taste.
Toss to coat. Roast at 400 degrees, turning carefully with spatula as they brown, about 40 minutes, or until browned and tender. Makes 4 servings. Preparation time: 5 minutes. Cooking time: 40 minutes.
Halve tomatoes and place in serving bowl. Add parsley, celery, garlic, lemon juice, olive oil and salt and pepper to taste. Toss salad. Let stand at room temperature until ready to serve. Makes 4 servings.
Preparation time: 10 minutes. nut z.e wrong I Imp partem i tf. FOR Portraits i (wtthlhi coupon) I Bakers' recipes stick up for greasing, flouring pan 2 trjj 2 4 a. i Gingerbread Cake 1-8x10, 2-5xrs, 10 Wallets, 24-Blllfolds, 27 Minl-Portralts i IWmWot wi yow cAsMvflf ttBttgmmA Wwr AnwMv praps iiwtooMvtf ihrH mil nKmii iiiwraiiMiiui)niOiii)uimiiiMigniimiiim new pintiji ftrntfil Utflf Umi iinlnnn Wilmw null in I General Info. 83341200 or 1-800-2364808 LEADER-TELEGRAM CtassliodAds 833-8268 Subscriptions 833-9254 or 1-800-236577 New 833-8211 RetalAdv.
833-9200 COUNTRY TODAY 833-9270 COMMERCIAL PRINTING 833-9224 TFI FVmFf) PRODUCTIONS cup butter or margarine, softened cup sugar legg cup molasses T. lemon juice I cup minus T. milk cup whole wheat flour cup white flour T. unsweetened cocoa powder 1 tsp. baking soda 1 tsp.
cinnamon tsp. ginger Dash salt Applesauce or whipped cream iMNiMlriOniiiMilitKtqia)kmwiiat. I Monday Thru Sunday AGFA Daily 10AM 7PM (Closed 2-3PM for Lunch) Sunday 12 Noon -6PM 391S Gateway Drive Eau Claire Coupon expire Sunday, Feb. 6, 1994 I 833-9269 rrv Preheat oven to 350 degrees. Grease and flour bottom of 8-inch-square pan.
In small bowl of electric mixer cream together butter and sugar. Beat in egg, then molasses. Put lemon juice in measuring cup; add milk to total half a cup. Beat milk mixture into batter. In another bowl stir together both flours, cocoa, baking soda, cinnamon, ginger and salt.
Beat into molasses mixture. Turn batter into prepared pan. Bake about 30 minutes or until a toothpick inserted in the middle comes out clean. Cool on a rack; serve with applesauce or whipped cream. Makes 9 servings.
friendship ByAISicherman Minneapolis-St Paul Star Tribune Greasing the bottom of a baking pan makes cakes easier to remove. Many recipes also call for flouring the pan after it is greased, typically when the recipe is particularly high in fat. The idea is to form a barrier, to keep the batter from clinging to the Although few recipes are specific about this, it is usually not a good idea to grease and flour the sides of the pan just the bottom. Cakes rise more evenly if the batter can cling to the sides of the pah. Also, it is easy to run a knife around the edge of the pan when the cake is baked, to free the sides of the cake.
Any unflavored oil, shortening, margarine or butter can be used to grease baking pans, and the non- -stick vegetable oil sprays work well too. Non-stick pans might benefit from a little grease of one kind or another as well, especially if the batter is fatty or sticky. To avoid white blotches on chocolate cake, several books suggest dusting the pan with unsweetened cocoa powder instead of flour. A separate but related hint: If chunks of fruits or nuts go into the batter, they won't sink to the bottom as readily if you toss them in flour or unsweetened cocoa powder before you add them. To flour a pan, after it is greased put a heaping tablespoon or so of flour into the pan.
Shake the pan and slap the side if necessary to jar the mass of flour to various parts of the bottom that aren't floured. When the bottom is evenly coated, tip the pan over the wastebasket and tap out the excess flour. Here's a recipe for a nice old-fashioned gingerbread cake. Scripps Howard News Service kill Stars in for the elderly I -1h When Someone You Love Can No Longer Live i Alone-We Have The Solution Literacy 24-hour specially trained staff Medication monitoring All meals, housekeeping and laundry services included All rooms first floor handicap accessible Respite Care Services Personally targeted activities See for yourself the difference Friendship Manor can make In the life of your loved one with special heeds. friendship Manor Monies Eau Claire 835-6656 Altoona 835-3474 Rice Lake 234-7719 1-800-488-0202 Save on Contact Lenses! iv rLm "Northern States Power Company has long been a proponent oflifelong learning here in the Chippewa Valley.
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