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BLACKYELLOWCYANMAGENTA
BY SHARON THOMPSON
Lexington Herald-Leader
A
s we go through winter, we
come to crave those
comforting foods that we
associate with happy times and
loving relatives. Whether it’s
pecan cake, salmon croquettes, tuna noodle
casserole, coconut pie or fried chicken, we all
have favorite foods that comfort us when we need it
the most.
COOKING / NUTRITION
Taste TV/Ask Amy D3
Puzzles/Games D4
Comics D5
BUTTERMILK FRIED CHICKEN
Serves 6 to 8
ᔡ Ingredients:
1 (3½-pound) chicken, cut into 8 pieces
2 cups buttermilk
1 tablespoon creole seasoning
1 teaspoon salt
¼ teaspoon freshly ground pepper
3 cups all-purpose flour
9 cups shortening
ᔡ Instructions:
Place chicken in a large zip-top plastic
freezer bag. Add buttermilk, seal and
chill 2 hours. Remove chicken from
buttermilk, discarding buttermilk.
Sprinkle chicken with creole seasoning,
salt and pepper. Place flour on a large
plate or in a shallow dish. Dredge
chicken in flour, shaking off excess.
Melt shortening to depth of 1½ inches
in a heavy-bottomed skillet at least
10 inches wide and 3 inches deep. Heat
shortening to 360 degrees using
medium-high heat. Fry chicken, in
batches, turning often, 15 to 20 minutes
or until evenly browned and done. Drain
on a wire rack over paper towels.
This recipe is from “Southern Living
Around the Southern Table: Coming Home
to Comforting Meals and Treasured
Memories,” by Rebecca Lang (Oxmoor
House, $29.95).
SALMON CROQUETTES
ᔡ Ingredients:
1 can salmon
2 eggs
½ cup butter
1 cup fine bread crumbs
1 teaspoon baking powder, mixed in
with the bread crumbs
½ cup cream
¼ teaspoon cayenne pepper
Salt to taste
Beaten egg and cracker dust for coating
ᔡ Instructions:
Mix all ingredients up to salt and form
into pear shapes. Roll in egg and cracker
dust, and fry until light brown.
This recipe is from “The Blue Grass
Cookbook,” compiled by Minnie C. Fox. First
published in 1904, it was reprinted last year
by University Press of Kentucky ($29.95).
Rotisserie chicken can be turned into a
cobbler casserole. The recipe is from
“Southern Living Feel Good Food.” For
more on the book, see Page D-2
OXMOOR HOUSE
A soak in buttermilk adds
tenderness to pan-fried chicken.
Fried chicken brings back
memories for many. It’s a dish
today’s generation of cooks
are learning, whether from a
book or at their mother’s
side. For more recipes, see
Page D-2.
KIRK MCKOY/LOS ANGELES TIMES
is a favorite dish
CHICKEN COBBLER
CASSEROLE
Serves 4
ᔡ Ingredients:
6 tablespoons melted butter,
divided
4 cups cubed sourdough rolls
ª cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh
mushrooms
1 cup white wine
1 (10¾-ounce) can cream of
mushroom soup
½ cup drained and chopped jarred
roasted red bell peppers
2½ cups shredded cooked chicken
ᔡ Instructions:
Preheat oven to 400 degrees. Toss
4 tablespoons melted butter with next
3 ingredients, and set aside.
Sauté onions in remaining
2 tablespoons butter in a large skillet
over medium-high heat for 15 minutes
or until golden brown. Add
mushrooms, and sauté for 5 minutes.
Stir in wine and next 3 ingredients;
cook, stirring constantly, 5 minutes or
until bubbly. Spoon mixture into a
lightly greased 9-inch square baking
dish or 3 (10-ounce) ramekins; top
evenly with bread mixture.
Bake at 400 degrees for 15 minutes
or until golden brown.
This recipe is from “Southern Living Feel
Good Food: Simple and Satisfying
Recipes With a Fresh Twist,” by the
editors of Southern Living magazine
(Oxmoor House, $24.95).
You don’t have
to have an old
family cookbook
to find recipes
that bring back
memories.
Here, salmon
croquettes are
pan-fried in a
cast-iron skillet.
PABLO ALCALA/
LEXINGTON
HERALD-LEADER
SNACK ATTACKED
The Girl Scouts of the USA
are trying to defend
themselves against
criticism that the Mango
Creme cookie is nothing
but a sugary sham. The
Scouts raised eyebrows
last month when they
began selling the cookie,
touting a partnership with
NutriFusion. The South
Carolina-based company
makes GrandFusion, a
product made by grinding
freeze-dried fruits and
veggies into a powder and
adding it to various foods.
NutriFusion says its
product “supercharges”
the nutritional value of
food without altering its
taste. “GrandFusion is a
blend of fruits and/or
vegetables that can
significantly increase the
nutritional profile, and
therefore the marketability,
of food, beverage and
snack products,” the
company says on its
website. ABC Bakers, one
of two national suppliers
of Girl Scout cookies,
went a step further by
stating that the new cookie
contains “all the nutrient
benefits of eating
cranberries,
pomegranates, oranges,
grapes and strawberries!”
ABC adds: “Try some
today and enjoy a
delicious new way to get
your vitamins!” That claim,
including the exclamation
points, must have been a
bridge too far for the
Center for Science in the
Public Interest, the
public-health advocate
group out of Washington,
D.C. The group’s CEO,
Anna Maria Chavez, sent a
letter to the Girl Scouts,
urging them to stop
promoting the cookie as a
healthy product.
“Unfortunately that cookie
does not have the ‘nutrient
benefits’ of eating fruit, but
does have 4 grams of
heart-disease-promoting
saturated fat and 11
grams of tooth-decaying
sugars per three-cookie
serving,” the letter says.
Are the cookies horrible
for you? Not if you don’t
eat a whole box at a time,
probably. According to the
label, each three-cookie
serving (36 grams) has
15 percent of the daily
recommended intake of
vitamin B1, and 6 percent
each of A, C, D, E and B6.
A serving also has 180
calories and 8 grams of
fat. By comparison, a
two-cookie serving of the
popular Caramel deLites
has 130 calories, 6 grams
of fat (5g saturated) and
12 grams of sugar.
— The Orange County
Register (Santa Ana)
EVEN BETTER PAM
A trusted kitchen staple
has gotten even better.
New Pam lower-residue
nonstick cooking spray
prevents residue and
provides superior no-stick
results. “It leaves up to
99 percent less residue
than bargain-brand
cooking spray,” according
to maker ConAgra Foods.
Pam has zero calories per
serving and is available in
Original, Baking and
Butter. The suggested
retail price for a 6-ounce
can is $3.70.
First Course
Wednesday, February 20, 2013 | The Modesto Bee | modbee.com D1