Newspapers / The Carolina Times (Durham, … / Jan. 23, 1982, edition 1 / Page 28
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Soups and Chowders Great Beginnings For Novice Cooks "Soup's oh!" is a welcome,, call at most any lunch or sup per, and soups and chowders provide a great starting place for teaching boys and girls to cook. Children learn quickly , when they're participating.' Knowing this, you can make learning to cook a rewarding and enjoyable experience for your child; To keep interest high, choose easy-to-preparei' recipes that yield quick i results, such as those which follow, from the Kraft Kit-, chens. . Take time . to demonstrate correct use of kitchen equipment and to discuss safety rules with your beginner. Stress the "number one" rule of kitchen safety: Always ask permission when you want to cook. Soups and chowders. Jiave, always been an important!" part of our cooking heritage. ; Soup and a ; sandwich has become an : American .ton-' chtime . tradition. "Whether: they're hearty or light, hot or: cold, clear or creamy, soups' usually require slicing and' chopping .vegetables and. other foods.: When children are doing the . cooking, careful adult supervision is essential. Help your child select a I small sharp knife with a blade from 2 fo 5 inches long, whichever size is easiest t for small hands to holdf securely. Be surg the knife is' ' sharp. A sharp knife requires' less pressure to cut through, food, and is less likely to slip You will need: 1 pound frankfurters V pound Velveeta cheese spread Vi cup green pepper Vi cup onion 2 tablespoons Parkay margarine 2 17-ounce cans cream style corn 5 1 cup milk Dash of pepper i, and cause an accident. Em-V . phasize that food must be cut; - on a cutting board to keep knife blades sharp and to prevent , scratching the .counter or table, top. Show! : your child, how to cut slowly and carefully, , , keeping fingers out of the way. , j Most recipes contain cook- ing terms which are a kind of; "shorthand" used to guide the cook to perform certain: steps. -First-timers will need, to learn this "language." Help your child by demonstrating . these basic, cooking terms as they occur: j Chop to cut into pieces; with a knife. When you "finely chop.V the pieces will be very - small;' when you "coarsely chop,'! the pieces Corn N Frank Chowder Eight one-cup servings .are larger. If the recipe just ,.says "chop," cut the size pieces you prefer. -Cube to cut into square pieces of uniform size, usual-, ly Vi inch or larger. - Boil to " cook bveff medium or high heat so that ; bubbles rise continually to the surface and break. Simmer to cook over low heat so the mixture, is j just below the boiling point. -Small bubbles rising to the j surface will be slow-moving, j f ; Boys and girls will enjoy making and eating Com 'if ! Frank Chowder, a heartyi soup that needs only the ad-i dition of crusty French bread! or cratKcrs anu sumc nuii w make a complete meal. Youngsters like cheese pro- ducts, especially when the flavor is,;'mild, .as with' ' Velveeta pasteurized process; cheese spread, the key ingre-j dient in this recipe. In addi-j tipn to pleasing flavor, pro-1 cess cheese spread also con-1 tribute .': calcium and phosphorus, the minerals i j needed jo help form strong. bones and teeth. It also pro-i vides many other essential j nutrients such as protein, vitamin A and some of the, ..B-vitamins. ! Pasteurized process cheese ' spread melt s smoothly and easily, making it ideal for soups, chowders, and sauces. ' 'Keep an eye on the chowder j once the cubes have been ad- ded. When the cheese spread j Smelts, "soup's on!" I Take out: cutting board small sharp knife . wire cheese cutter (optional) glass and metal measuring cups 3-quart saucepan s wooden spoon First: On cutting board, cut frankfurters into V to Vi inch slices us ing small harp knife. Cube process cheese spread with wire cheese cutter or small sharp knife. - ' Chop green pepper and onion. Measure Vi cup each of green pepper and onion Second: Melt margarine in 3-qiiart saucepan over medium heat. Add frankfurters, green pepper and onion, Cook, stirring constantly with wooden spoon, until onion and green pepper are tender (onion will lose its very white col or). , .. ' ', Third: '. "' V . . Add corn, milk, process cheese spread cubes and pepper. Stir until cubes are melted. Laredo Soup is a hearty! meal-in-a-bowl with real cookout flavor. Kraft barbecue sauce has a snappy seasoned tomato "base that, simmers this savory flavpr into foods cooked indoors or out . Show beginner cooks i how to measure barbecue! sauce in a clear glass measur- ing cup, and how to use a 'rubber scraper for removing! every delicious drop frqm the cup. - . :' r.';'S;T Youngsters will need' assistance with browning and . .draining ground beef. Help by demonstrating how to , break up the meat with a; wooden spoon as it cooks.: Stir the meat frequently to. further separate chunks, browning it well and evenly. Older children may be able to use a bulb baster to remove drippings.from the saucepan, but small children will need a helping adult hand with draining the meat. Be sure to tell them that drippings must never be poured down the, sink where they can solidify and clog the drain. Laredo Soup Four 1 'A cup servings You will need: . . 1 medium onion A pound ground beef 1 28-ounce can tomatoes (do not drain) 1 16-ounce can kidney beans (do not drain) Vi cup Kraft barbecue sauce, any flavor Corn chips . . Take out: cutting board small sharp knife 3-quart saucepan wooden spoon glass measuring cup spatula I. On cutting board, cut onion intq slices using small sharp knife. ; 2. In saucepan on range over medium heat, cook and stir meat with wooden spoon, Until meat is lightly browned and crumbly. Drain off fat. y 3. Add onion to skillet. Cook and stir until onion is tender (onion will lose its very white color). , , r 4, Stir in tomatoes, kidney beans and barbecue sauce; bring Ufa boil. 5. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Spoon into bowls and serve with corn chips. x
The Carolina Times (Durham, N.C.)
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Jan. 23, 1982, edition 1
28
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