Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Jan. 31, 1981, edition 1 / Page 18
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T Page 18-The Chronicle, Salurdav. January 31, 19&1 , sometli ? ^L w1jl,B* i JHS^PLJ * Curry Sauce Gives Ribs Thcv won 7 spare the praise when you serv Brighten L With Easy Curi Do your winter menu plans need a little spicing up? You can do it a> easily as one-two-three with Curried Spareribs. Step one, cut spareribs in serving-size pieces and place in baking pan; two, bake the ribs in a moderate oven; three, glaze with a simple curry sauce and continue baking. When the ribs are served, vou'll in tho warmth of the compliments thai come your way from enthusiastic diners. ~~You can be assured that the ribs will be tender and delicious, for during the first cooking step the ribs are actually braised. For the serving-size pieces that are placed on a rack in a baking dish are covered, and are therefore cooked by moist heat. The glaze that puts these ribs in the extra-special category is a brown sugar-cider vinegar mixture that's robustly seasoned with mustard, garlic powder and curry powder. The amount of curry called for in the recipe is? for a moderately spicy glaze. If curry is a new seasoning for your family, vou mav want to start with a little less. Or if your family is fond of curry, you may want to use a little more. The sauce is brushed on both sides of the ribs, then they continue to bake, this time uncovered. While the ribs do require a long cooking time for optimum tenderness, they do not require a lot of attention from the cook. Once the ribs are in the oven, they need no watching or turning. After they are brushed with the quick-to-make sauce, they can again bake unattended until serving time. Spareribs are a good menu choice when you are looking for variety in your pork selections. While prices are expected lo?inn ease?somewhat?rtrw?year,?pork?sHh? represents a good buy at the meat counter. You will find t Chicken Coo, * When checking the Contest/Chicken is so verTarheel Kitchen files for a satile that the contest is held special recipe requested to supplement tried-andfrom a reader an old article true recipes with new ideas. was found which was writ- The National Broiler ten years ago. It referred to Council is the sponsor of one of North Carolina's the outstanding contest most popular foods-- which has a top prize of Chicken "SlickPastry or $10,000. The N.C. Poultry Dumplings?and where the Processors are the sponsors name originated. The for the North Carolina conresponse was fascinating test with the N.C. Departbut there was no solution ment of Agriculture and about the term "Chicken other agencies cooperating. Slick." One friend opined, Entries are due by April 1, "that thar's a city dish-like 1981 and full information a city sheer." may be secured by writing Regardless of the origin "Chicken Cooking Conof the name, chicken pastry test," N.C. Department of needs to be rich and "slick" Agriculture, Box 27647, to be good. Traditionally a Raleigh, N.C. 27611. big fat hen was selected, but There are no age limits a large broiler works well for entering and all for modern cooks. residents, except previous North Carolina broilers National winners, are eligiare plentiful and reasonably ble. As many recipes as piiccu su a ireai oi enicken desired may be entered by Pastry will please the family April 1, 1981 and sent to Naon a cold wintry day. While tional Broiler Council, P.O. you are thinking chicken, Box 28158, Central Station, you may wish to start plan- Washington, D.C. 20005. ning your recipe for the Na- Be sure to write each recipe, tional Chicken Cooking name, address, and phone v iiitg^s c p^v^^v ^?ggjj^ ^ ^B Q^tf AA# ^Hft 'vfi^HRfe^V 'v ^ - v>: BEr^uHipH^y ^p^^MS^SEPl^^S M? jr MMp?1 IB ^wHI^jLr ^^B P JH HMK ^|^H^H Bil jmv< A^Ap|r JI^L ^r K^SF .JhHHW I ^^b HL^S5fT-^?r H^v^ Hk ""** ?. Special Appeal e spare ribs with a spicy sweet-sour glaze. fr Jp Winter ried Pork Ribs that by shopping tor a variety of pork cuts and by watching for sales, you will be able to continue to stretch your meat dollar with pork. When selecting spareribs, look for ribs that are lean with a thin covering of meat on the outside and between the ribs. Curried Spareribs 3 pounds pork spareribs, cut into serving-size pieces 2 tablespoons brown sugar 2 tablespoons prepared mustard * 2 tablespoons cider vinegar 2 tablespoons water 1 teaspoon curry powder Vi teaspoon garlic powder Salt Place ribs on rack in 13 x 9 x 2-inch pan or baking dish. Cover tightly with foil and bake in moderate oven (350?F.) P/2 hours. Combine brown sugar, mustard, vinegar; water, curry powder and garlic powder in small saucepan and cook slowly 3 minutes, stirring occasionally. Remove ribs from oven, season with salt and brush both sides with curry sauce. Return to oven and bake, uncovered, 25 to 30 minutes. 4 servings. Hot buttered rice will nicely compliment the fullflavored ribs. Complete the menu with a favorite green vegetable and a salad of chilled beets and onion rings served in lettuce cups. Fresh fruit and cheese will make an easy and satisfying dessert. king Contest number on a separate sheet Salt and pepper to taste of paper. Recipes must include In large Dutch oven or whole or parts of chicken pot, cover chicken with and should be for four serv- water, add salt and pepper ings. Judging is based on to taste. Boil chicken gently simplicity, appeal, taste and until very tender, and meat appearance. The 1980 falls from bones, judges emphasized the need of remembering the impor- Pastry tance of taste. Create your very best 3 cups self-rising flour chicken recipe and submit 2 tablespoons lard or to the National Broiler shortening Council. From the state en- 1 cup or more hot water tries you may be one of the lucky five selected to com- Cut lard or shortening inpete in the N.C. contest to to flour. Add enough be held in Greensboro on water, as hot as hand can May 29, 1981. At this time stand, to flour mixture and V.. ??? ?-?' '* 1 ' " me icpreseniauve win oe worn to iorm a tirm dough, chosen to represent North This requires some Carolina at the finals to be kneading to make smooth, held in Ocean City, Md., on Roll out dough very thin on July 29, 1981. floured surface. Cut dough A recipe is given for into strips approximately 1" Chicken Pastry and newer x 3". Drop strips of pastry recipes from previous into pot with boiling broth chicken contests. and chicken. It is suggested that only one layer of pastry Chicken "Slick" Or Pastry be put in at the lime. Rgpl?** ^^g^ta^fry a 1 fat hen, or large broiler See Page 20 I | Mess age Board | Fireplace Log Can Be [ Made of Rolled Paper ] If you are short of wood for compact for longer burning. I the fireplace this winter and The soaked logs must be | have bundles of old news- allowed to dry thoroughly j papers stored away, you can before they will burn, and this i orvl? f ^ V* /N ^' - ?4 * 1 ' mc 11rj>t prooiem witn will take several weeks.-Be ' the second one. Make logs from patient. When they're dry, you I the papers. should have a good. long- '| Here's one of the ways to burning fireplace log that will j| do it, as suggested by a U. S. produce less fly ash than had .1 Department of Agriculture you burned it without soaking '! source: Roll layers of news- in the detergent water. 1 papers tightly around a broom- * A shortage of kindling may I stick. Keep rolling until the be even more of a problem than | log is as thick as you want, a shortage of firewood. There 1 then tie off the ends with w ire are solutions to that, too. Use . or string. Remove the such throw-aways as wax- } broomstick. coated milk cartons, for I The log can be burned im- example. If you have a pine | mediately, but if you want to tree or two in the yard, gather j imporve on the artificial fire- and keep the cones. They make . place log. take it a step further. fairly good kindling. ,] Mix a tablespoon of deter- Resist the temptation to .1 gent in a tub of water and speed things up with gasoline | soak the paper logs overnight. or other volatile liquids. This j Remove them the next day is a dangerous practice and 1 and knead them with your shouldn't be done. fingers, making them more WE K THE l\ aatri AAyr #A\ PRICES GOOD THROU( If LLvUlflL /A\ JANUARY 31, 1981. OUAI /B\ RIGHTS RESERVED-NC mmm TO OTHER DEALERS. OLD I. SLICED BACOIL 11 8 8 0 J | ORANCE IS j 1 JUVCE I ' I NlffGallon $ ^ 3qI 1 |OgJ Glass ^ T J m if* |^^TREN^|| 3P|M|||Olaundry detergent? pl42 Oz 88*1 |r \mmm % * mvmrn .. *? i a?,t.ar,. t?r , - \Wiriston-SaIem ! i Gtyronicle i Fill out and mail today t Circulation Depn | Winston-Salem Chronicle | P.O. Box 3154 j | Winston-Salem, N.C. 27102 Please start my home delivery immediately ? 1 (check appropriate) J 52 2h 13 | weeks weeks weeks ^9.60 r~] 5.20 | [2.60 Home delivery rates payable in advance | [payment enclosed | [will pay carrier Name i Address | City State Zip i Telephone Winston-Salem Ctinoqicle 722-8624 j IEW LOW-PRICE LEADER! 3H SATURDAY, ^TITY 5NESOLD OLDE rSMITHFIELD . Hot Or Mild. PORK SAUSAGE 98? U.S. GOV'T. INSPECTED J BAKING I HENS I ^\t.58e J H|iMAXWELL HOUSE I B COFFEE I MRS. FILBERT'S GOLDEN QUARTERS MARGARINE I I Lb. $ 4 b /'?Pk9S- IH iTTTiV7TT7?!1]
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Jan. 31, 1981, edition 1
18
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