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Page TI1E HERALD OUTLOOK Saturthn I Culinary Outlook This cook likes to entertain the casual way FOOD Some people love to entertain large groups of people Susan does but she doesnt like to spend three days in the kitchen cooking for the party This doesnt mean though that she doesnt enjoy cooking for her friends Her theory is that if you can cook well you can eat well She has been practicing this for several years as a cookbook author caterer and former food editor of Food Wine magazine Im pretty much a selftaught cook although I have attended many cooking school classes Wyler says Although she and her husband art ist Rollie Erlckson live in a loft in New York City does most of her entertaining at their country home having people over as fre quently as once every two weeks give large parties in New York about twice a year she says Her country extravaganzas led to her collection of recipes and advice in Cooking for a Crowd Harmony Books In it she draws on her experiences entertaining to 50 peo ple usuallyalfresco when weather permits has a charcoal grill a gas grill and a smoker and loves to ex periment with them Although she would prefer to do all the cooking her self she occasionally relents and lets friends bring a dish because it makes them feel a part of the party She likes parties to be casual and enjoys serving finger foods although she says do use silver I go to auc tions and garage sales and buy a box of silver fora collar believes in doahead recipes and even blanches corn on the cob in advance then smears it with mayon naise and hot sauce before grilling it for five minutes She likes to squeeze to use wild roses daisies sweet peas and purple asters or other colorful combinations for an inexpensive bou quet If you plan ahead the party wont put you In a tizzy Remember the trend Is to relaxed entertaining Another trick to dress up a casual party is to use large colorful kitchen towels for napkins One casual dish enjoys is a shrimp boil The shrimp is dumped on a papercovered table and served with finger foods SOUTHERN SHRIMP BOIL 8 pound medium shrimp 25 to 30 per pound in the thill cup mustard seeds cup coriander teed cup allspice berries tablespoons black peppercorns crushed hoi red pepper whole cloves blade bay broken In half tablespoon coarse kosher CREOLE BUTTER DIPPING SAUCE pounds unsalted butler cup fresh Juice tablespoon Worcestershire sauce 3 teaspoons hot pepper to taste teaspoons salt In a heavy mediumsize saucepan melt the butter over low heat Skim the white foam off the top Pour the clear butter into another saucepan or bowl discarding the thick milky resi due at the bottom of the pan This clarified butter can be made up to two weeks ahead and stored in a cov ered jar in the refrigerator Whisk in the lemon juice Worces tershire hot sauce and salt The fla vored butter can be made up two days ahead Refrigerate in a covered jar Reheat over low heat or in the micro wave until hot before serving This kitchentested recipe makes 3 cups NEWSPAPER ENTERPRISE Old cookbook gets a new look onions thickly sliced cilery ribs thickly sliced garlic cloves smashed lemon sliced cup fresh lemon Juice Rinse the shrimp very well but do not shell Drain and set aside Fill a with 6 to 8 quarts of water Add all the remaining ingredients Bring to a boil reduce the heat and simmer for minutes The court bouillon can be made several hours ahead Just before you are ready to serve the shrimp bring the court bouillon to a boil Dump about onethird of the shrimp into the pot and boil for to 3 minutes until pink loosely curled and opaque throughout Remove with a skimmer or slotted spoon and trans fer to a bowl The shrimp in their shell will stay hot for a good to 10 minutes Repeat twice with the re maining shrimp Serve with Creole Butter Dipping Sauce recipe follows This kitchen- tested recipe makes 20 to 24 servings SUSAN Southern shrimp boil will delight a hungry crowd lime juice on the corn or toss on some grated Cheddar Now a packager of cookbooks sees a return to more home en tertaining by those in their 30s and She believes baby boomers an tired of spending lots of money on me diocre foods and are beginning to en joy entertaining in the home more Alter all friends can even bring their babies to the party But todays hosts want to make en tertaining easy on themselves Thats why casual outdoor entertain ing is so much fun she says You can always dress op the table with whatever are out I like Like the old gray mare traditional recipes aint what they used to be dramatic changes in lifestyle in the 80s have brought about a wave of cooking revisions An example is the edition of Better Homes and Gardens New Cook Book Meredith Ac cording to Linda Henry one of the books four editors preparing the new edition involved revising or adding 1300 recipes It was done to address busy families smaller families in creased use of the microwave and burgeoning healthconsciousness We cut salt sugar and fat wherev er we could without changing good flavor Henry explains For exam ple salt was eliminated from all cookie recipes because it serves no purpose in them Cholesterol counts were added to the nutritional charts at the beginning of every chapter so a person can just run a finger down the column and pick and choose a recipe to fit a diet need Fish chicken and meat chapters were expanded to reflect the changes in eating habits In planning the Better Homes and Gardens New Cook Book the editors did not assume that the cook knows how to fold blend chop dice or saute They went back to the basics explain ing techniques and providing photos to identify foods To prepare the current edition eight fulltime home economists worked in the test kitchen for years and ran up a grocery bill They prepared five recipes each a day Perhaps this is why Henry says she doesnt like to cook at home She lives with her husband Don and 14-month- old daughter on 150 acres in Osceola Iowa Her husband farms about 500 acres I dont ride the tractor she says set that rule when we were first married Henry is a weekend cook who lights up the grill for a couple of hours on Sunday She grills chicken and bur gers to freeze for meals during the week In winter she makes hearty soups to freeze Her lifestyle reflects that of many throughout the country Ive gone to lighter entrees she says and dont serve as much food I dont entertain often but lots of my friends en tertain with appetizers were grazing at evening meals While she thinks her fellow Mid- westerners still eat beef the meat recipes in the book include techniques for preparing the leaner beef pork and Iamb with advice from the Live Stock and Meat Board For firsttime cooks the Better Homes and Gardens New Cook Book features information on shopping meal planning how to make a dish more attractive food safety and cooking and measuring terms Can ning and freezing information came from the US Department of Agriculture The latest edition also responds to the requests for quick simple recipes As many recipes as possible are done fast 30 minutes or less and made as easy as possible Henry says The recipes were not created for use by a master chef Even with changing eating habits desserts are always popular FUDGE CAKE 2 allpurpose flour 1 auger 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1V4 water cup shortening teaspoon vanilla 2 3 squares ounces unsweetened chocolate melted end cooled In a bowl combine flour sugar baking powder baking soda and salt Add water shortening and vanilla Beat with an electric mixer on low to medium speed until combined Beat on high speed for 2 minutes Add eggs and melted chocolate beat 2 minutes more Pour batter into greased and floured or round baking pans Bake in a 350-de- gree oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean Cool on wire racks for 10 minutes Remove cakes from the pans Cool thoroughly on wire racks Add frosting if desired This kitchentested servings recipe makes 1 NOCOOK FUDGE FROSTING cupe sifted powdered sugar cup unsweetened cocoa powder cup margarine or butter softened cup boiling water teaspoon vanilla Mix powdered sugar and cocoa in medium bowl Add margarine boiling water and vanilla Beat with an elec tric mixer on Tow speed until com bined Beat for 1 minute on medium speed Cool for to 30 minutes or un til of spreading consistency Frosts tops and sides of two or 9inch cake layers 11 NEWSPAPER ENTERPRISE ASSN Are You Sensitive to Certain Foods Each of our bodies are different in the way they are affected by various foods Two factors that influence the final outcome of our food intake are metabolism and sensitivity to certain foods We can even be affected by the time of day and our attitude at the time we eat the food Its true that some people can eat with reckless abandon and gain very little while others seem to gain weight at the thought of food At Diet Center we work closely with you to identify those foods that may be a problem for you We can Fashions For The Young At Heart 115 MAW ST S GEORGETOWN emu from Kiwi Chun 8732851 KATIIV also help you to understand how exercise can increase your metabo lism and how reducing stress can help you to lose your excess weight and keep it off forever Call today or come in for a free consultation and let us explain why Diet Center is the last diet youll ever need meat shops I OPEN PAYS 8732151 Tern VITEX lJ198SJ479J Interested In buying an IBM COMPATIBLE COMPUTER Coll Bill Foamier of Specialising affordable PCs Software and Peripherals for home ant small business use MAID SERVICE WHOS BEST mm Business Numbtr 8772900 8530780 Mill St Georgetown Personal Consultation By Appointment THATSWHO THEAWARD WINNER mm COAST Call Margaret 832t65 WESTERN CARPET VINYL BR0ADL00M VINYL TILE AREA RUGS