Coral Gables Historical Archive
The Times
Wednesday, September 8, 1976, page 43 (of 43)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
for pudding mix, too
Creamy, smooth pudding with that homey, natural flavor, can be cooked up in minutes from a mix you've made up yourself with good, nutritious ingredients. A poll taken even a few years ago might have found few persons who had any recollection of meltingly smooth corn starch puddings made from "scratch." But all that is changing now with the return to more basic cooking at home. Not just bread and soup, but pudding, took, is being made in more and more homes. And where there are children, mothers will welcome two new recipes for pudding mixes. The mixes are made with non-fat dry milk, corn starch, sugar and salt, with cocoa used for the chocolate pudding. Once made, the mixes are ready to be called into service for a pudding any time. To make a low calorie pudding, use one part pudding mix to two parts water, bring to boil and boil one minute. Then stir in margarine and vanilla. For a pudding with even more of the protein, calcium and other food treasures of milk use liquid skim milk to replace the water. And for a richer pudding, make up the treat whith whole fluid milk. Chocolate pudding mix 4 cups nonfat dry milk 2 2/3 cups sugar 1 1/3 cups corn starch 1 cup unsweetened cocoa 1/2 teaspoon salt Stir together dry milk, sugar, corn starch, cocoa and salt until well mixed. Store in tightly covered container at room temperature. Stir pudding mix before each use. Makes about seven cups mix. Chocolate pudding from mix 1 cup chocolate pudding mix 2 cups water 1 tablespoon margarine 1/2 teaspoon vanilla In medium saucepan stir together pudding mix and water until well mixed. Bring to a boil over medium heat, stirring constantly, and boil one minute. Stir in margarine and vanilla. Pour into individual serving dishes. Chill. Makes four (1/2 cup) servings. Note: For richer, creamier pudding substitute two cups milk for water. Mocha Pudding: Follow basic recipe for chocolate pudding substituting one cup strong black coffee for one cup of water. Basic pudding mix 4 cups nonfat dry milk 1 1/3 cups sugar 1 cup corn starch 1/2 teaspoon salt Stir together dry milk, sugar, corn starch and salt until well mixed. Store in tightly covered jar at room temperature. Stir pudding mix before each use. Makes about six cups mix. Vanilla pudding from basic mix 1 cup basic pudding mix 2 cups water 2 tablespoons margarine 1 teaspoon vanilla In medium saucepan stir together pudding mix and water until well mixed. Bring to a boil over uedium heat, stirring constantly, and boil one minute. Stir in margarine and vanilla. Pour into individual serving dishes. Chill. Makes four (1/2 cup) servings. Note: For richer, creamier pudding substitute two cups milk for water.
You can capitalize on your cooking mistakes gourmet goodies . . . marion richey
I started off one day to cook Chicken Cacciatori and finding myself short of a few ingredients I was forced to improvise. The following was the result and has since become a permanent part of my recipe collection. Improvised Chicken Two whole chickens, cut in pieces Three quarters cup flour One teaspoon salt One teaspoon paprika Half teaspoon fresh ground black pepper Half teaspoon each thyme, basil and curry powder Half cup olive oil Two cups sliced fresh mushrooms. One large onion, sliced thin Two cups chicken bouillon Three quarters cup dry vermouth Quarter cup cognac Half cup finely chopped parsley for garnish Mix flour with spices and seasonings, roll chicken pieces in flour mixture and brown on all sides in oil in a large skillet. Remove browned pieces to a large pot, set skillet aside. Saute mushrooms and onion in skillet then remove to pot with chicken. Stir remaining flour mixture into skillet, stir well then add chicken bouillon, stir until thick and smooth. Pour cognac over chicken in pot and ignite, shake until flames subside then add sauce from skillet. Pour over vermouth and sprinkle with parsley. Cover and cook over low heat for one hour.