Monday, September 24, 2001

Monday, September 24, 2001

Lydia Jensen, Editor: Lydiajj@get2net.dk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com

For this week's edition, you may visit: www.eclecticcooking.com/CookingRecipes.htm

Welcome to your next issue of "The Eclectic Cooking Newsletter". You are receiving this newsletter because you requested a subscription. Unsubscribe instructions are at the very bottom of this newsletter.

=> Guest article
=> How to Be Featured as our Guest Writer
=> New Recipes of the Week
=> Hot Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
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Guest Article

                                  Cooking Without Looking
                                       By Maureen Pranghofer

After becoming totally blind in 1993 following an accident, I needed to
learn many new things, among them was how to cook without a look at
what I was preparing.   At Blind Inc., a local adjustment to blindness
training center, I found that cooking without looking did not call for
a lot of fancy high tech special gadgets.   I could make the same foods
as sighted cooks, and that some of the techniques I learned to make
things a bit easier were things that just plain made a lot of sense.
So, if you want to cook with a bit more organization and a heck of a
lot less mess, try these tips and tricks:

   Always keep a sink full of hot soapy water so dishes can be
   washed as they are used and put away if they are not going
   to be used again.

   Set out all the ingredients you need as well as measuring
   utensils so you won't have to leave some sitting while you
    search for the next item you need.

   Keep a wet dish cloth handy so any dough can be quickly wiped
    off you hands before touch ingredient containers. This
   eliminates having to wipe off boxes or cans.

   Keep spices in baby food jars so a spoon can quickly be dipped
   into the container for easy measuring.

    When measuring flour or any other ingredient, put the measuring
   cup on a plate so that as you scoop or spoon ingredients into the cup
   any excess will fall on the plate and can simply be dumped back into
   the canister. This makes for much less clean-up of floury counters etc.

    To measure liquids, use a funnel to pour the ingredients into a glass
   whereby a spoon can simply be dipped into the liquid rather than
   having it poured onto a measuring spoon. Liquids can also be stored
   in jars the same as spices.

     When frying eggs, put a tuna can (with top and bottom removed from
   the pan) and use it as an egg ring. Blind people use this to find the
   location of the egg but sighted people can use it to have nicely
   rounded eggs.

Though I'm not looking at what I'm cooking, I've made dishes ranging from
chicken Kiev to Manicotti to peanut butter cookies and had a good time doing
it. Yes, there have been the occasional mishaps, because I didn't bother to
correctly label things - like the time I put taco sauce on French toast or the
time I added bananas to gravy thinking it was Jello, but who knows? A blind
friend of mine was making dinner for her family and instead of putting tomato
paste into a spaghetti recipe she put in crushed pineapple. When her kids
asked what they were having she said Hawaiian spaghetti.   You never know
when some fantastic new food combination will be created.

Copyright 2001 Maureen Pranghofer

This week's recipes:
http://www.eclecticcooking.com/whatnew.htm

This week's edition:
http://www.eclecticcooking.com/CookingRecipes.htm

How to Be Featured as our Guest Writer:

Please contact the editor or Email your article to:
Lydia Jensen at Eclectic Cooking: Lydiajj@get2net.dk

Added recipes and article for September 24

Recipe: Mexican Crockpot Dip
Recipe: Paprika Cream Schnitzel
Recipe: Savoury Lamb Chops
Recipe: The Great Hoax Lemon Pie
Recipe: Pork Chops in Spanish Sauce
GUEST ARTICLE: Cooking Without Looking

To keep our Newsletter short but informative, you may click on the links
below. This will mean a much shorter newsletter download for you.

This week's recipes:
http://www.eclecticcooking.com/whatnew.htm

This week's edition:
http://www.eclecticcooking.com/CookingRecipes.htm

Hot Tip

Here's another easy chocolate sauce: Melt 125g (4 oz) dark chocolate over hot water; remove from heat, cool. Stir in 1/2 cup cream. This second sauce will thicken as it cools, but can be gently reheated, stirring, over hot water.

Fruit/Vegetable in focus

Orange--Citrus Sinensis

Oranges originally came from China and in the middle ages it was grown in South Europe. In some countries the name of this fruit is pronounced "Apfelsine" which means apples from China. This fruit is usually round with leather like skin that protects the meat from drying out. All of the orange can be eaten including the skin. Traditionally the orange is eaten naturally or the juice can be made into a juice to drink. Oranges can also be used in salads, mousse and other desserts - marmalades etc. An orange can be very sour or have a very sweet taste. Can last about 1 - 2 weeks at room temperature and about 3 weeks if kept in the refrigerator. Is available all year round from abroad.

From www.online-cooking-recipes.com

Jokes

Miracle Birth!

When my child asked me that all important question, I bravely followed current instructions and told her the truth to the best of my ability. Then, the next day, a very superior young lady came home from school and told me scornfully, "I don't know where you got that silly idea about babies, mom. Don't you know the Stork brings them? Teacher told us today."

A. J., Taren Point, N.S.W

Take a look at these funny cooking jokes: http://www.sinc.sunysb.edu/Stu/kmarchis/ezine/jokes.htm

Next Week's Issue, October 1

Recipe: Filled Lamb Meatballs
Recipe: Green Beans with Onion and Ham
Recipe: Mixed Vegetables and Pork
Recipe: Fruit Salad with Cold Custard Cream
Article: Interview with a Strawberry : )

www.eclecticcooking.com/CookingRecipes.htm

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Lars@Eclecticcooking.com

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