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FOOD Wednesday, August 7,1985 Section B Finnish foo Upper Peninsula offers historic culinary treat By June Cavarretta Herald correspondent Michigan's Upper Peninsula, now known for its spectacular beauty,' was once the site of a "gold" rush that was every bit as important to American history as the California gold rush of the 1900's Except the Upper Peninsula's "gold" was copper. This fingertip of land that juts into Lake Superior once boasted large populations of settlers and prospectors who came to seek their fortune in the copper mines. Among those people were thousands of im­ migrants, a good many of them from Finland, who brought with them highly-developed labor skills, skills honed from the world's older industrial and mining centers. The copper boom suffered its highs and lows throughout its 120- year period due to the wars, labor disputes, and trends in the econo­ my, and the population dwindled. Today the peninsula is dotted with tiny towns, once booming mining towns, now nearly deserted. Resi­ dents remaining there take pride in their heritage and preserve its traditions. My mother spent a great deal of her childhood in these Northern woods, raised by grandparents who maintained a small dairy farm and lived close to the land. A recent visit yielded a cache of old Finnish recipes, recipes she re­ calls from her girlhood, prepared by her own grandmother and other good cooks she knew. Finnish cooking is often lost in the culinary lore of the other Scandina­ vian countries, but there are dis­ tinctions that set it apart. One such distinction is its reliance on fresh-water fish, more so than the other Scandinavian countries. And that distinction translated natu­ rally to the fresh-water fish of Lake Superior. My mother recalls her grandfa­ ther bringing a tubful of herring home from Lake Superior. He would eiMa^%rap*!rin newspaper, and then lay it on the coals in the wood stove to cook. Salmon, plentiful and cheap, was a kitchen staple. This first recipe is a favorite of many old-time Finns. lj>kalnntaa 1 can (1 lb.) salmon or 1 lb. fresh salmon Mexican salad in microwave More single households now own microwave ovens than ever before*. However , many microwave recipes are developed Just for larger quantities. The Banquet Foods Test Kitchens have kept the single microwave owner in mind by developing Mex­ ican Beef Salad, just for one. Mexican Beef Salad 1 package (4-oz.) Banquet Cookin' Bag Gravy with Sliced Beef, thawed V* cup taco sauce VA teaspoon cumin 1 cup shredded lettuce 1 small tomato, chopped (about % cup) V4 cup (l-oz.) shredded Cheddar cheese 1 tablespoon sliced green onion V« cup corn chips > In small microwave-safe bowl, combine gravy with sliced beef, taco sauce and cumin. Heat covered on high, two to three minutes or until mixture is hot and bubbly, stirring once. On plate, layer lettuce, tomato, cheese, green onion, sliced beef mixture and corn chips. Makes one serv­ ing. 6 large potatoes, peeled and sliced 1 onion, thinly sliced It. salt 2 T. butter 2 c. milk legg 1/4 cup fine dry bread crumbs Salt Remove skin and bone from salm­ on and cut in chunks. In a well- buttered 2 quart casserole, arrange layers of potatoes, fish, onion, and salt. Mix together milk and egg and pour over the casserole. Sprinkle with bread crumbs and bake at 375 for 1 hour. Lutefisk (cod) also appeared on many menus in Finnish homes. Pur­ chased dried and cut in big chunks, it, too, was a kitchen staple. Some Finns recall that no cooking was done on Christmas Eve or Day, with the exception of this next dish. Lipeakala 2 lbs. lutefisk (cod) 2 quarts water 2T. salt Butter, melted Allspice White sauce Cut the fish into large pieces and tie in cheesecloth. Bring water to a boil in large pot (do not use alumi­ num). Add salt. Lower the fish into the water and simmer about 10 min­ utes. Remove fish to serving dish. Serve with the butter and a basic white sauce; sprinkle with allspice. Frugal cooks who lived close to the land made use of everything. This fish stew tastes good with perch, pike, or trout filets. Kalla majokkaa 1 lb. cleaned fish filets 21. salt 1 medium onion, chopped 4 cups water 3-4 medium potatoes, peeled and diced l-sf^butter Place potatoes and onion in sauce­ pan with 4 cups water and salt. Simmer until almost tender. Add fish and cook until fish flakes FINNISH- Page 4B • ̂ V i T ? ' • _ , 1 * ' • V - - . 1 ' • * % New twist for ^ picnic slaw^ During the summer, we all look forward to the fun -- barbecues, picnics , par t ies -- and the potlucks, too. For those potlucks, do you sometimes wonaer what you could take that's just a little different? Wonder what you could bring that will hold up in the hot sun and still be tempting? If you're often just caught not know­ ing what to bring, Fruited Picnic Slaw is the answer. Fruited Picnic Slaw takes you beyond the ordinary salad slaw. It's a tangy combination of sun­ shine chunk pineapple, packed in its own juice, sweet juicy orange sections, shredded cabbage and watercress. The sweet fruits and piquant watercress complement the slightly pungent cabbage. Since there is no sugar added to the golden pineapple chunks when they are canned, their flavor is natural and not overbearing. A celery seed dressing completes the salad with a flavor twist both sweet and tangy. Since the dress­ ing is not made with mayonnaise, it's a perfect take-along salad. No need to wait for an occasion, why not try it the next time you make a salad. Fruited Picnic Slaw 1 can (20-oz.) Dole Chunk Pineap­ ple in juice or syrup 7 cups shredded cabbage 2 large oranges, peeled, sectioned Vi cup watercress leaves or chop­ ped parsley 2 tablespoons orange juice 2 tablespoons vegetable oil 1 teaspoon celery seed 1 teaspoon honey 1 teaspoon Dijon mustard y« teaspoon grated orange peel V4 teaspoon onion salt Drain pineapple, reserving 2 tablespoons juice.* Combine pineapple chunks with cabbage, orange sections and watercress. Combine reserved pineapple juice with remaining ingredients in a screw-top jar. Shake well. Toss with cabbage mixture to serve. Makes 6 servings. 'Reserve re­ mainder for beverage. Courtesy Dole Fresh fruit souffles easy, impressive Chilled fruit souffles are a pleasant change in the dessert depart ment for summer dining. Kraft marshmallow creme can be added for a tasty twist. Cool and fruity, sweet and lusciously light, fresh fruit souf­ fles are summer's most elegant desserts. Impressive in ap­ pearance, they are surprisingly easy to prepare and can be made well in advance of serving. Rising dramatically above their dishes, chilled fruit souffles look as though they have been puffed up in the oven, but they are far less complicated to prepare than their baked counterparts. Unlike the delecate form structure of the baked desserts, chilled souffles are actually mousse-like gelatin- based mixtures that are piled high in collared dishes. After chilling, when the collars are removed, the souffle stands tall without a chance of falling. To celebrate summer's bounty of fresh fruit, the Kraft Kitchedns have created two new souffle spectaculars. Both begin with luscious, ripe fruit and both use the "secret ingredient" - Kraft marshmallow creme - to streamline preparation, lightly sweeten and insure smooth, light- as-a-doud texture. I! the correct size souffle dish is not available, spoon the souffle mixture into wine glasses or footed dessert dishes for an equally delightful presentation. Raspberry Souffle au Chocolat is ideal for those who don't con­ sider a special meal complete without "something chocolate." Cheese course adds classy touch to dinner A cheese course after the entree is the hallmark of an elegant din­ ner. Served with or. without a sim­ ple salad, it car consist of a varie­ ty of cheeses or a single special of­ fering. Either way, its purpose is to provide a savory preface to dessert. At a gala dinner hosted by Kraft, Inc. during the 1965 Food Marketing Institute Convention, a dramatically presented cheese course earned .applause from guests. FMI Board Members and newspaper food editors were treated to a memorable sight as the lights of the Ritz-Carlton's ballroom dimmed and a flaming display lit the center of the room. Moments later, the maitre d' reached for lemon wedges to squeeze over the flaming brandy on the Feta Flambe'. When the lights came on and conversation resumed, guests were served wedges of the crumb-coated, fried and flamed cheese, a recipe created by the Kraft Kitchens especially for the occasion. A sim­ ple seasonal salad and French bread provided the accompani­ ment for the cheese, which can easily be prepared at home. Feta, a tangy flavored, milk- white cheese, is a centuries old tradition in Greece and is con­ sidered that country's most im­ portant cheese. Until a few years ago, fe ta was general ly unavailable in the U.S., except in Greek neighborhoods. Churny Company Inc., a Kraft subsidiary located in Wisconsin, changed that by distributing nationwide a top-quality, natural feta cheese. Made from farm-fresh Wisconsin milk, the cheese is now available in supermarkets and delis from coast to coast. Feta Flambe 2 8-oz. pkgs. Churny natural feta cheese 2 eggs, beaten % cup dry bread crumbs y4 cup Parkay margarine 3 tablespoons brandy, heated Lemon wedge Cut cheese lengthwise into half- inch slices. Cut each slice in half diagonally. Dip each cheese slice in eggs; coat with crumbs. Repeat dipping and coating. Melt margarine in skillet over medium heat; fry cheese until lightly browned, turning once. Remove cheese from skillet; place in ovenproof serving dish. Ignite brandy; pour over cheese. Squeeze lemon- over flaming cheese. Serve immediately. Eight appetizers. With the rich flavor of summer's ripest raspberries, surprise flecks of chocolate, and marshmallow creme to blend and highlight flavors, it's sure to become a new seasonal favorite. Light and refreshing Mango Souffle begins with the "king of tropical fruit," prized for its peachy-pineapple flavor. A mango is ripe and ready to use when the fruit fields to gentle pressure. Peel with a sharp knife, then seed and puree the juicy golden flesh in a food processor or blender. A touch of lime added to the smooth souffle mixture brings out the full, exotic flavor of the luscious fruit. If you have a favorite elegant yet easy-to-prepare dessert prepared with the marshmallow creme, you could win cash for your creativity in the 1965 KRAFT Marshmallow Creme "Easy Secret Ingredient" Recipe Con­ test. Simply enter your original recipe in any of the three Contest categories. "Candies, Cookies and Snacks" includes recipes for all these special favorites, except for fudge. Recipes entered in the "Desserts: Baked, Refrigerated or Frozen" category can range from family favorites to company- special f inales . "Sweet Etceteras" can include recipes for beverages, soups, sauces, dips, frostings, etc. Entries must be postmarked by midnight , September 30, 1965. Complete rules for the recipe contest follow, or you may obtain additional copies by sending your name and address to: RULES KRAFT Marshmallow Creme "Easy Secret Ingredient" Recipe Contest, P.O. Box 11192, Chicago, Illinois 60611. For fur ther information: MARIAN TRIPP COMMUNICA­ TIONS, INC. To East Walton Place/Suite 5B, Chicago, Illinois 60611. Contact: Claudia Hueser (312-751-1440) RASPBERRY SOUFFLE AU CHOCOLAT 1/2 pt. raspberries 2 tablespoons sugar 1 envelope unflavored gelatin 1/4 cup cold water 2 egg whites 1 7-oz. jar Kraft marshmallow creme 2 cups thawed whipped topping with real cream 2 oz. German sweet chocolate, finely chopped Mash raspberries, reserving a few whole berries for garnish. Add sugar to mashed raspberries let stand 10 minutes. Soften gelatin in water; stir over low heat until dissolved. Stir in raspberry mix­ ture; chill until thickened but not set. Beat egg whites until soft peaks form; gradually add mar­ shmallow creme, beating until stiffpeaks form. Fold in raspberry mixture, whipped topping and chocolate. Wrap 2-inch collar of foil around top of 2-1/2 or 3-cup souffle dish; secure with tape. Pour mixture in­ to dish; chill until firm. Remove collar before serving. Top with reserved raspberries and mint leaves. 4 to 6 servings. SOUFFLES - Page 4B •'v. $5. V ? £ • Bridal Page7B,8B Classified Pages 12B-17B Comics Page 11B Dear Abby . Page 2B Foods Pages IB, 3B, 4B Opinion. Page6B Regional Pages 5B, 9B THWEST nEWSPAPERS