The Lincoln Times

Try These Tips For Flavorful Festive Foods

Here are a few suggestions to perk up your meals.

PORK CHOPS may be rubbed with a cut clove of garlic before browning and braising. Chili powder may also be used for seasoning.

Dot fish steaks with butter, margarine or bacon fat; broil close to heat and quickly, turning once until they are opaque through and flake. Don't over-cook the fish or it will be dry.

A good Hungarian cook says that fryers or roasters should be used for Paprika Chicken—never tough fricassee birds.

Blend three tablespoons of honey with a couple of tablespoons of sifted confectioners' sugar and a tablespoon of butter or margarine. Dribble this mixture over hot biscuits when they come from the oven. Looks good, tastes good.

CHICKEN GIBLETS are best used when they are fresh. But if you do want to freeze them put them in a package separate from the chicken parts.

There's garden freshness in vegetables when you cook them in a small amount of butter or margarine in a tightly covered skillet. Slice carrots, for instance, in thin rounds and cook by this method; just before serving sprinkle with chopped scallions, using both the root end and the green tops.

AN OMELET makes a delicious lunch when it is filled with a fresh tomato sauce. To make the sauce, skin and seed the tomatoes, then dice; cook in a little butter or margarine with sliced mushrooms, chopped parsley and a little onion or garlic; season well with salt and freshly-ground pepper.

If you are planning to use a freezer locker, remember that all food taken to it must be wrapped in newspapers or put in an insulated container to help keep it cold on its way to the locker.

Want a quick snack to serve with a tomato juice cocktail? Mix equal parts of butter or margarine and finely grated Romano cheese; the cheese is now available in wedge-shaped portions in most food markets and can be grated at home. Spread the mixture on slices of bread, sprinkle with paprika and toast in a hot oven or under the broiler; cut each slice of bread into three long strips and serve at once.

When you mix several kinds of cheese for a spread, be sure to refrigerate the mixture overnight so the flavors will blend.

SHORT-ORDER COOKS Keep garlic and onion powder on hand for seasoning; saves peeling and grating or chopping onion, mincing or crushing garlic.

Planning to buy some molds for jellied salads or desserts? Choose some with rings so when the molds are not in use they can double as decoration for kitchen walls.

Try serving this simple home-made syrup on French toast. Stir a quarter cup of water and two-thirds cup of firmly packed dark brown sugar together in a sauce-pan over low heat until the sugar dissolves. Boil for several minutes—or longer if necessary—to bring the syrup to a good pouring consistency.