Chicago Tribune from Chicago, Illinois • Page 100

Good Eating 6 Section 7 Chicago Tribune, Wednesday, August 11, 1999 MARKET BASKET on fiEtf FOODSTUFF i Starlight mint surprise cookies Dressed up avocados Bake-Off winner's golden memories Adventures in kids' cooking mi Mi Vida Gourmet Guacamole Mix is a bottled sauce that makes guacamole feasible even if you don't have fresh cilantro, chili es, tomatoes, eta It contains no preservatives. You will need avocados three or four to combine with the mix. We liked both mild and spicy versions 1 fescnefl "Hey Kids! You're Cooking Now" (Harvest Hill, by Dianne Pratt, bills itself as a "global awareness cooking adventure." It's a charming book with lots of kid friendly recipes and cooking tips along with animal and environmental facts written with children (ages 6 to 12) in mind. Janet Winter's adorable illustrations are a Although Laura Rott says she "never did get married," the 80-year-old from Naperville is about to celebrate a 50th anniversary That would be the golden celebration of the Pills-bury Bake-Off, which kicked off in 1949 at the Waldorf-Astoria Hotel in New York, where Rott was a $10,000 winner for her "starlight mint surprise" cookies. "They really showed you a good time," Rott says of her stint as a pioneering Pillsbury contes as a way of disguising some chocolate-covered mint candies nobody at home liked.

"I didn't think I had much of a chance" to win, she says. The $10,000 went to buy a car and into savings. The grand prize winner was also from Illinois the late Theodora Smafield from Rockford. The Bake-Off has since become a national institution, responsible for such icons as tunnel of fudge cake, dilly casserole bread and plus. Each recipe includes a list of tools, and the latter providing a pleasant but not overpowering heat kick.

A jar costs $3.90 to $4.60 at Sunset Foods and at Whole Poods Market in River Forest and Lakeview. Bake-Off winners from 1949: Laura Rott (from left), Theodora Smafield and Mrs. Richard Sprague. the Safe" bee icon identifies those tasks that require a grownup's help The peach crisp tasted good and would be easy for children to make with some adult assistance. The book is sold at Naper Settlement in Naperville, The Savvy Traveler in Chicago and some Barnes Noble bookstores.

To order by phone, call tant "We went by train and stayed at the Waldorf and I got to stay a few extra days because I was one of the winners. And Mrs. Roosevelt was there." At the time, Rott, who grew up on what was then a farm in Naperville, sewed slipcovers for Kroehler's furniture company She created the recipe rocky road fudge bars. Now staged every two years for a $1 million grand prize, the next Bake-Off takes place Feb. 28, 2000, in San Francisco.

Entries must be received by Oct 18. Entry forms can be obtained by calling 800-306-1111 through Sept 30 or at the Web site, www.bakeoff.com. Kristin Eddy Laura Rett's starlight mint surprise cookies Juice plus We liked the Panasonic Household Juice Extractor (Model MJ-66PR) for its efficiency and ease of operation. The large opening can accommodate large pieces of fruits and vegetables so you don't have to dice them first and a stainless-steel strainer catches seeds and membranes. It costs $75 to $110 at Patel Appliance, Appliance and Best Vacuum Sales, all in Chicago, and Powerhouse Electronics at Gurnee Mills.

Combine 1 cup sugar, cup firmly packed brown sugar, Xcup softened butter, 2 tablespoons water, 1 teaspoon vanilla and 2 eggs in large bowl; blend well. Combine 3 cups all-purpose flour, 1 teaspoon' baking soda and teaspoon salt in medium bowl; mix well. Add Dour mixture to sugar mixture; mix at low speed until well blended. Cover with plastic wrap; refrigerate at least 2 hours. Heat even to 375 degrees.

Using 1 tablespoon dough, press dough around a solid chocolate mint candy wafer, (ftu'll need two 6-ounce bags). Place cookies 2 inches apart on ungreased cookie sheet Top with walnut half. Bake 7-9 minutes or until light golden brown. Immediately remove from cookie sheet Makes 60. "i i 1 1 5," i mmtmviwtt -Ii Produce in concert Maybe Joan Baez won't be there, but bags of free sweet corn will, which makes "Food-stock: An Agrarian Exposi here the "cool summer sounds" of the Nick Barron Kool-Aid on ice It's pretty cut and dried: Kool-Aid fans will like icy Kool-Aid Slushies; those who prefer natural, unsugary beverages will not But the product is easy to make, and the slushy texture is great Cherry grape and lemon flavors come in 5-ounce pouches that make four 8-ounce servings.

It costs $1 to $1.60 at Jewel-Osco, Treasure Island and Walgreens stores. jufee Extractor Trio (playing at the wine tasting from 6:30 to 8:30 p.m. Aug. 20) probably won't include Jimi Hendrix covers. There's also a dinner on Aug.

19, demonstrations (the non-violent kind) led by area farmers, a food art workshop for kids from 11:30 a.m. to 3:30 p.m. Aug. 21, as well as an appearance by John Hancock. (Incidentally, it's somebody dressed up like the skyscraper, not the forefather.) For information, call 312-3353663.

Renee Enna tion" well worth attending. The harvest festival, a series of events at foodlife restaurant in Water Tower Place, should be more sedate than the latest incarnation of Woodstockthough free corn may well incite riots. The corn will be offered from 11 a.m. to 1 p.m. Aug.

18. The fest continues through Aug. 21. As at Woodstock, music will be heard. But and we're just guessing Tribune photos by Bob Fila and James f.

Quinn Product information compiled by Rente Enna FAST FOOD 1 Summer lineup Warm-weather bounty encourages simplicity Grilled fish with Moroccan-spiced tomato relish Toasted orzo pilaf Green bean salad with mint, feta and confetti vegetables Grilled pita bread White sangria mums NATURAL SPRING WATfR become a platform for easy preparations that highlight ingredients instead of elaborate techniques. In this menu, some of midsummer's best, including tomatoes, green beans, cucumbers and bell peppers, are the basis for By Pat Dailey Special to the Tribune The best summer menus merge simplicity with freshness, exploiting the inherent goodness of seasonal produce. Prime-time vegetables that are locally grown and freshly picked recipes that speak of the sun. The recipes can be served hot or at room temperature. Although the salad and relish can be made ahead of time, each are best served within an hour or so of preparation, without refrigeration.

Grilled fish with Moroccan-spiced tomato relish i if Br3 we tub Yield: 4 servings to this preparation Preparation time: 15 minutes Cooking time: 8-10 minutes The mild taste of cod is ideally suited in its place. Consider although other types of fish can be used For Your Health and the Health of Others walleye, sea bass or halibut ft jf If, 4 cod fillets, about 6 ounces each 3 tablespoons olive oil Salt, freshly ground pepper Vj teaspoon each, ground: cumin, coriander teaspoon ground red pepper large clove garlic, minced medium tomatoes, seeded, diced tablespoons orange Juice teaspoon salt or to taste 1 3 2 4T i 1. Prepare grill or heat broiler. Brush fillets with 1 tablespoon of oil; season with salt and pepper. Grill or broil fish until done, 8-10 minutes.

Heat remaining oil in small skillet over high heat Add cumin, coriander and red pepper; cook until fragrant 45 seconds. Add garlic; cook, stirring constantly, 15 seconds. 2. Transfer spice mix to medium bowL Add tomatoes, orange juice and salt to taste. Stir gently to combine.

Top hot fish with tomato mixture. Nutrition information per serving: Toasted orzo pilaf Preparation time: 10 minutes Yield: 4 servings Cooking time: 14 minutes Smoked paprika lends the pasta a burnished red tint and beguiling flavor. Regular paprika may be used instead. cups orzo pasta Salt cup toasted slivered almonds 1 tablespoon extra-virgin olive oil Vt teaspoon smoked sweet paprika, see note teaspoon smoked hot paprika, see note 1. Heat salted water to boil in medium saucepan over high heat To toast orzo, place in dry, heavy 2-quart saucepan.

Cook over high heat stirring often, until medium brown in color, 2-3 minutes. 2. Add orzo to boiling water; cook according to package directions. Drain well 3. Toss orzo with almonds, oil, paprikas and salt to taste.

Serve hot or at room temperature. Note: Smoked sweet and hot paprika is sold at The Spice House in Evanston for $1.30 per 1 -ounce package; $3.55 for 4 ounces. To order by mail, call 847-328-3711. Saturated fat 1.6 Sodium 360 mg Fiber 1 Calories 200 Fat 11 calories from fat ...50 Cholesterol 45 mg Carbohydrates 6 Protein 1 9 TP i A 1 10 of airpionu Uk QOinudtQ breast cancer iwrch md support. Green bean salad with mint, feta and confetti vegetables I MANUFACTURER'S COUPON I Expires 93099 SAVE 20 On any size bottle of Silver Creek Preparation time: 20 minutes Cooking time: 5-7 minutes 12 ounces tender, young green beans, trimmed 2 teaspoons each: olive oil, finely minced fresh mint Salt, freshly ground pepper Yield: 4 servings 1 small pickling cucumber, finely diced Vt small red bell pepper, seeded, finely diced cup crumbled feta cheese To receive a coupon for free bottle of water, please complete.

I Invite you to enjoy Silver Creek Natural Spring Water for your health and the health of others. Street Address ty State Zip itnui sprue mm 1. Heat water to boil over high heat Add beans; cook just until tender, about 5 minutes. Drain; rinse under cold water to stop cooking. Pat dry.

2. Toss beans with oil, mint salt and pepper to taste. Arrange on serving platter. Combine cucumbers, bell pepper and cheese; mix welL Sprinkle over beans. Nutrition information per serving: Carolyn Ui to Cmmcr Tht axoon be used on xx Durchec Scr Occt Natmf Somg Water 1 Mtf 1 Her 750 ml, 5 or Mutb-ptck.

vox) Mtfcrrcd or reproduced otficr um coranutet fraud Mum mam To our letMer Mcw lend coupon to Creek OtThnaj. Lef De BOO PO lot 904, TccUte, CA wftch your comphtTKe wflP our 'Coupon tedempoon olacv' Copwt twaMbte upon rtMnrtOJCtt CJtfiKfcrt 1 10O Fat 7 cal. from fat. ..21 Sodium 3 mg Protein 6 Calories 310 Sat fat 0.9 Choi 0 mg Carb 55 Fiber 1.5 ii. Saturated fat 1.7 Sodium 110 mg Fiber 3.3 Nutrition Information per serving: Calories 75 Fat 4.4 calories from fat ...48 Cholesterol 8 mg Carbohydrates 8 Protein 3.

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