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FOOD Wednesday, August 14,1985 Section B Lemonade takes sizzle out of summer By Joe Agnew Herald staff writer Baseball, hotdogs, surfing and amusement parks are the most obvious examples of summer­ time America, but it seems lem­ onade -- that tart and tangy thirst-quenching staple -- is for­ ever being overlooked. But who can think of a better drink to sip while sitting on the front porch swing; while watch­ ing the neighborhood kids roll by on their Big Wheels; gazing at the sprinklers soaking the thirsty August grass; admiring Old Glo­ ry hanging gracefully from the frontyard flagpole; or watching the hot, dry sun beat down through the open spaces of the lushly-leafed trees. Everyone knows that five cent lemonade stands are a juvenile's first introduction to the business world. And unlike syrupy soft drinks, a cold glass of real lem­ onade can really quench your thirst. Most importantly, "real" lem­ onade bears little resemblance to the store-bought, sometimes over-sweetened variety. No lem­ onade compares to the kind grandma (supposedly) used to make. The "real" lemonade is the kind you make from scratch, using whole, fresh lemons, and adding just enough sweetener to give it a unique "bite." Are youthirsty yet? If you're not in the mood to make it yourself, The Crystal Lake Deli, at 105 N. Main St., sells their own homemade lem­ onade, made fresh right on the premises. Unlike many popular kinds, its strained of its pi^lp. It, however, tastes the way real lemonade should taste -- more tart than sweet. Eleanor Bonham, who owns the deli with her husband Bob, offered an easy to prepare lem­ onade recipe -- called lemon shake -- which she said her daughter Patsy sells with great success at events such as the Geneva's Swedish Days, and during Railroad Days in West Chicago. The recipe is meant to make one serving at a time, and Bonham reports that her daugh­ ter will prepare and sell any­ where from 500 to 600 glasses on a hot day. Bonham said to take a quart- sized jar with a lid. Dr9p in five large ice cubes, IV* cups of wa­ ter, and three tablespoons of sug­ ar (or to taste); Then take one- half lemon and squeeze all the juice, seeds and pulp into,the jar. Drop the peel in too. Put the lid on and shake vigorously, then pour the entire contents into'a large (20 dz.) tumbler. "To me, this is the best recipe for lemonade, Bonham said. "I made it while I was making soup the o ther day . I t was refreshing." Here are soome other recipes for lemonade. The first is from "The Complea t Lemon Cookbook": Lemonade 6 cups water Mi cup lemon juice 1V< cups sugar pinch of salt Mix all ingredients together in a big pitcher. Chill for two hours. Pour over ice cubes in tall glass­ es. Serves six. Another is from Jane Grig- son's Fruit Book. Grigson notes that although this is meant as a summer drink, tyis recipe was used as the "late winter" drink of her childhood. Besides clean­ ing one's blood, she said it was also supposed to revive the drinker with its freshness after a winter of "stodgy" food: 3 large lemons the peel very thinly from the lemons. Put them in a heavy sauce pan and cover them with an inch of water*. Cover the lid and put onto a very low heat; the peel gradually flavors the water quite strongly. Don't let the wa­ ter come quite to a boil, or it will taste bitter. Leave to cool, then strain the liquid into a jug. Add the juice squeezed from the lem­ ons and sugar to taste. It needs to be quite sweet and strong, as it will be diluted. Cover and chill in the refriger­ ator, or add ice cubes if in a hurry. To serve, dilute with soda waer, and float lemon or cucum­ ber slices on top, with sprigs of mint or blue-flowered borage. Here are some old-time varia­ tions on lemonade from the Non- Drinkers Drink Book, by Gail Schioler: Hot Day Lemonade . l l cup sugar cup water cup lemon juice 4 cups water Combine sugar and one cup water, boil for two minutes. Cool, add lemon juice and water. Serve over ice with mint sprigs, Makes six servings. Lemonade Syrup 2 lb. brown sugar 3 cups water 6 lemons, juiced >/4 cup tartaric acid (available in drugstores) Boil sugar and water to a thin syrup, then add lemon juice. Let boil a little, and while boiling add acid and remove from the stove. Bottle when cold. Will keep well. For drinking purposes in hot weather use, use one tablespoon to one large glass of water. Sweeten to taste. LEMONADE-Page3q sugar soda v water lemon or cucumber mint, borage, etc. With a potato peeler, remove m -If ~vW ( m Travel to Italy with food Travel to Italy without leaving your kitchen! Sounds impossible, but it's easier than you think with Pasta Antipasto. a unique, light meal with a special italian zest. Serve this beautifully composed meal with fresh, crusty bread and your favorite red wine, and you've got a dish to please even an authentic Italian palate! Pasta Antipasto lk pound rotel .e macaroni* 1 cup (8 oz.) Wish-Bone" Italian Dressing 1 cup sliced mushrooms 1 cup pitted ripe olives Vfe cup roasted red pepper, cut into strips Lettuce leaves 3 medium tomatoes, sliced 3 hard-cooked eggs, sliced 1 cup cooked artichoke hearts, halved V4 pound thinly sliced salami or pepperoni V4 pound provolone or mozzareiia cheese, cut into strips Cook macaroni according to package directions; drain and rinse with cold water until com­ pletely cool. In large bowl, combine 2/3 cup bot t l ed I ta l ian dres s ing , mushrooms, olives and red pep­ per. Add macaroni and toss well. On large lettuce-lined platter, arrange macaron i mix ture , tomatoes , eggs , ar t i chokes , salami and cheese; chill. Just before serving, drizzle with re­ maining dressing. Makes about 8 servings. • Substitution: V2 pound ziti or medium shell macaroni. for microwave ovens ^ limes make easy pies Sandwiches have become an American institution. Imagination is the only barrier in determining the ingredients of your favorite concoction. You'll hear "oohs" and "aahs" of pleasure when you serve these three tasty sandwich t rea t s f rom a Whir lpoo l Microwave Oven Cookbook. Sliced beef, onions, cheese, and tomatoes stacked high on French bread creates a scrumptous French Onion-Sauced Beef sandwich. Even all-time favorites hot dogs and tuna are made special when prepared as Stuffed Franks and Hoi Tuna Salad sandwich. Un­ mistakably delicious, quick and easy ... these recipes are mmm good. FRENCH ONION- SAUCED BEEF Total cooking time: 9 minutes 2 large onions, thinly ; sliced (3 cups) 2 tablespoons butter or v margarine 2 tablespoons cornstarch i tablespoons cold water 1IOV2-ounce can condensed beef broth y« teaspoon Worcestershire sauce Sliced cooked beef French bread slices Dairy sour cream In 1-quart casserole combine onions and butter. Cover; place in microwave oven. Cook onions at HIGH for 6 minutes till tender, stirring once. Combine cornstarch and water; add to onions with beef broth and Worcestershire. Cook at HIGH for 3 minutes till bubbly, stirring after each minute. Serve with slic­ ed beef on French bread slices. Top with sour cream. Makes 2 cups sauce. STUFFED FRANKS Total cooking time: 10 minutes V4 cup finely chopped onion 1 tablespoon butter or margarine 2 cups herb seasoned stuffing mix V4 cup catsup 1 tablespoon sweet pickle relish , 1 lb. large frankfurters (8) 3 slices American cheese, cut in strips Combine onion and butter in IV2- quart bowl. Place in microwave oven. Cook onion at HIGH for 2 minutes. Stir in stuffing mix, cat­ sup, relish, and % cup water; set aside. Split franfurters lengthwise almost to opposite side. Place in 12x7%x2-inch baking dish. Cover loosely; place in microwave oven. Cook split franks at HIGH for 3 minutes. Mound stuffing atop franks. Return to microwave oven. Cook franks at HIGH for 3 minutes, till hot. Top with cheese strips. Cook at MEDIUM for 2 minutes till cheese melts. Serves 8. HOT TUNA SALAD SANDWICHES Total cooking time: 3 minutes, 30 seconds 16%-ounce can tuna, drained lh cup shredded American ; cheese (2 ounces) r V2 cup mayonnaise or safad dressing V4 cup chopped celery 2 tablespoons sweet pickle relish 1 tablespoon finely chopped onion 1 teaspoon lemon juice V4 teaspoon salt 3 hard-cooked eggs, chopped 8 onion rolls, split and toasted Flake tuna into a l-quart bowl. Stir in shredded American cheese, mayonnaise or salad dressing, chopped celery, sweet pickle relish, chopped onion, lemon juice, and salt; fold in the chopped hard-cooked eggs. Place the tuna salad mixture in the microwave oven. Cook tuna mixture at HIGH for 3:30 minutes till heated through, stirring twice. Serve hot tuna fill­ ing on toasted onion rolls. Makes 8 servings. In the late 1800s, when key limes (a perishable variety of limes grown in the Florida Keys) were abundant and refrigeration was scarce, sweetened condensed milk was a "natural" ingredient for Key Lime Pie. Because sweetened condensed milk is a pre-cooked blend of milk and sugar, it thickens magically with the addition of lime juice. The result--a filling that's firm enough to cut--with no cooking! Key Lime Pie is still a Florida specialty that has become a favorite in other parts of the country, too. Key Lime Pie (Makes one 8- or 9-inch pie) 1 (8- or 9-inch) baked pastry shell 3 eggs,* separated 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (not evaporated milk) % cup ReaLime® Lime Juice from Concentrate Few drops green food coloring, optional % teaspoon cream of tartar Va cup sugar Preheat oven to 350s F. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, ReaLime and food coloring if desired. Pour into prepared pastry shell. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool. Chill thoroughly. Refrigerate leftovers. Tip: For a lighter filling, fold 1 stiffly beaten egg white into filling mixture; proceed as above. •Use only Grade A clean, uqcracked eggs. What's cooking June Cavarretta ? . • O.ivx-.:- , 1 - I N w a aw to gig time nor the c , , j , <' < J; / r; ) J-'V -/,f, •and tellies are m r ti iffnf WmvwIi WW WETWGfWJ VWv vi gpry*, bcr tectatoaestothe point of scicSBBStt at toe "art « mm EiMSe imwSS last batch of l to I is the discussion of pectin, that often elusive but HIWIMK ppwwrves* «vf *VV®V> iw m practically any flavor o! jctyf. She also lists 01 pecun in iruiis. types of fruits (and some vegetables), Preserves" is a book you can use year cooks take advantage of summer's] your friends and family members with truly unkgue and flavor combinations, and since each mipe mafcss small Mushrooms when added With the return of longer days and warm weather comes an in­ crease in outdoor cooking. Or­ dinary foods such as hamburgers, ho t dogs and many f re sh vegetables experience a renewed flavor thanks to an outdoor grill. One vegetable that tastes great when cooked on the barbecue is fresh mushrooms. Mushrooms skewered on a kabob of "baked" in foil packets can add flavor and texture to even the simplest of barbecues. Best of all, they're available year 'round so you can enhance your meals no matter what the season. A favorite way to barbecue fresh mushrooms is to toss them in chili-seasoned butter or oil, wrap them in a foil pouch and cook on the grill until tender -- usually taste great to barbeques just a few minutes. This simple combination is declious over steak, chicken, and fish or alone as a side dish. When purchas ing f re sh mushrooms , look for smooth , f i rm closed caps. Mushrooms are sold in convenient packages or loose in bulk trays. Store them in the refrigerator. If you've purchased them loose or the package is open­ ed, transfer them to a paper bag in the refrigerator to keep them fresher longer. To clean, simply wipe them with a damp cloth, soft vegetable brush, or rinse quickly. Since mushrooms are naturally porous, be careful not to soak them in water or they could lose their tex­ ture and taste. INDEX/SECTION B one ob no-sugar japs round i oiflihii [a fruHa jini) adelalae" Is avaSsfcte it VM* Nt- • i : . V- V Bridal .... Classified Comics ... DearAbby Foods..... • " . y • \ . 8B 13B-19B 2B IB, 3B, 4B, SB DRTHWEST