Historical Newspapers of South Carolina

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Indian dishes offer new taste BY HOLLY * When water begins to boil, turn DUTTON the setting down to medium, and the (jamecock add lentils and the squash. Then i - add the red chili powder, This is not to be minced garlic, turmeric and eaten plain, but < the curry leaves. (You can used as a flaky, add more or less of these pasty topping over ingredients depend rice. Cucumbers, ing on how spicy tomatoes and - you prefer the food.) onions can be > * • Place the entire eaten along with DAM-. _ feeds one green pepper in the this meal. This 30 minutes^ pot for flavor. Stir soup-like gravy ^cup u!11 until there is very tastes like spicy, i IfteSpoon &arfc little water left over-cooked rice I teaspoon oi m on top of the in a salty liquid ft ^ pinch oi Wtrne( p0t an(j tj,e and is the perfect ■ 1 curry Daal is mushy, texture over B l green pepv^/' The lentils usu white rice. -^L»— •~*m**m^ ally must be in Wash red lentils the pot for and soak them in about 30 min water for about 15 minutes. Boil While the water is heating up, utes for the mixture to reach the one cup of water on high. cut the squash into small pieces, desired consistency. SIDE DISH: FRIED OKRA 10 minutes — feeds a crowd 1 onion 1 or 2 chili (green) peppers Vegetable oil (olive is best) - Turmeric powder (available at Indian Pavilion) As much okra as you want Cut the onion and chili peppers into small pieces and fry in 4 tea spoons of oil, more if you have a lot of okra. After the onions are a little brown, add a half-teaspoon of turmer ic and chop the okra into pieces. Put in the chopped okra and let it cook until it is soft (but not mushy). Salt to taste. MILD SPICY CHICKEN 20 minutes—feeds two Chicken breast, fillet or any thing that may be cut 1 onion Vegetable oil (olive is best) Chili (green) pepper powder Turmeric powder (available at India Pavilion) Garlic, ginger paste Cut the tender chicken into little pieces. Put the chicken on a tray in the oven on 350 degrees. Cook until the chicken is white on the inside (20 minutes). In the meantime, cut the onion into pieces lengthwise. Fry the onions in 2-3 teaspoons of vegetable oil. Add a half-tea spoon of turmeric powder and a half-teaspoon of chili (green) pep per. Put a little garlic and ginger paste in to taste. Allow the mix to cook until the onions are getting soft and then re move it from the stove. Mix the chicken in the combi nation of onions and spices. Salt to taste. Comments on this story?E-mail gamecockmixeditor@hotmail.com Southern CONTINUED ROM PAGE 5 broccoli or celery. It’s French because of the cream—an essential part of many French recipes. Thinly slice the potatoes length wise and place them in a pot. Pour the chicken broth and about 4 ta blespoons of oil into the pot. Add the butter. Add any of the listed meats and vegetables until you fill half to two-thirds of the volume of the soup. Cook at high for seven to 10 minutes.'Cook on medium until the potatoes are soft. Mash some of them with a fork (you may want to take them out of the soup), so that they become part of the soup. Transfer some of the hot liquid into a bowl and add the cream into it; then pour it back into your pot — this will prevent the cream from curdling. Add enough cream to turn the soup mildly white. SOUP; “UGLY" LENTIL SOUP 40 minutes — keeps well (it ac tually improves); will feed you for days 2 cans of chicken broth Vegetable oil (olive is best) A half-inch of butter Oregano, barley, green lentils Depending on your taste, you may add all, some, or none of the following: Sausage or another spicy meat like salami, onions, celery, or potatoes My mother makes this. It’s truly an ugly soup, but it won’t taste like anything you can find in a can. Pour the broth into a pot and add one heaping handful of lentils, one heaping handful of barley, and the butter. Add the optional meats and vegetables until about one half of the volume of the soup is filled. Cook on high for 10 minutes; then let simmer on medium for about a half-hour. The lentils should be soft to the bite. Comments on this story?E-mail gamecockmixeditor@hotmail.com Spanish CONTINUED FROM PAGE 5 SOUP: GAZPACHO 20 minutes — feeds 6 to 8 peo ple A Spanish vegetable soup, to be served cold. 2 pounds of tomatoes, red and peeled 1 small cucumber 1 small green pepper Soft part of a French loaf of bread 2 cloves of garlic 1 cup of olive oil 2 soup spoons of vinegar (op tional; used when serving) Apple, green pepper, cucum ber, croutons Open the bread to the air for a few hours and let it harden. Cut the tomatoes and place them into a blender or mixer. Turn it on low and slowly add the green pepper and cucum ber. Wet the hardened bread and add it. Add the garlic and some salt. Add vinegar and oil as if dressing a salad. Pour the gazpacho in a big bowl and put it into the fridge. When you are going to serve it, add some ice cubes and stir. Serve it in small bowls and add (if you want) the vegetables and croutons. The vegetables should be peeled and cut. DESSERT: RICE WITH MILK 20 minutes—feeds 3 A dessert cooked at boiling temperatures to be eventually served cold. D S>pUU115 UI 1 1 lemon peel 3 cups of milk Sugar Powdered cinnamon Boil the rice for about 10 min utes. In another pan, boil the milk with the lemon peel. If you want, you can add a cinnamon stick to the boiling milk. When the rice is soft, but not quite done, drain it and place the rice into the milk. Let this boil about 10 more minutes. Remove it from the stove, re move the lemon peel, and add 8 spoons of sugar. Add to the surface a little bit of cinnamon powder and place in the fridge. Serve it cold in small bowls. Comments on this story?E-mail gamecockmixeditor@hotmail.com Taking flight PHOTO SPECIAL TO THE GAWECOC! Maxim Panteleenko soars at the Ringling Bros, and Barnum and Bailey Circus, now at the Carolina Center. -- H Super Bowl CONTINUED FROM PAGE 5 First, put all your ingredi ents into a medium-sized pot. Set your stove to a low heat to let the sauce cook thoroughly and not bum. Taste the sauce from time to time to see how it is progressing. If it is too tangy for your tastes, add more brown sugar. If you like your sauce spicy, however, you can add hot sauce to bring up the temperature. Then cook your meat. As you’re grilling the ribs or chicken, take a basting brush and paint on the sauce as it is cooking. Flip the meat occa sionally and repeat previous steps. PEPPERONI PIZZA DIP 40 minutes— serves 4 1 jar spaghetti sauce 2 cups shredded mozzarella cheese 1/4 pound sliced pepperoni, chopped 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1 can sliced black olives, drained (optional) Great for halftime dipping or the celebratory touchdown dunk, this sauce will make you a hit at any Super Bowl Party. Get a saucepan and pour all of your ingredients together, go ahead its okay. Cook on medium or 25 to 30 minutes, stir slowly to let it cook thoroughly and to keep it from sticking. All you need to do is let the cheese melt and the pepperoni get well and cooked. This is served best with breadsticks, but you can ex periment with different bread ' to get exactly what you want. LEMON SQUARES 30 minutes — serves 4 For the bottom: 1/2 cup butter or your fa vorite substitute 1 cup all-purpose flour 1/4 cup confectioners’ sug ar For the topping: 2 eggs 1 cup sugar 2tbsp. lemon juice 2 tbsp. flour Confectioners’ sugar This is an easy dessert that will be sure to please a crowd. Sweet and tangy at the same time, this gives people a break from brownies and something they can eat if they do not wan a chocolate overload. First, start by preheating your oven to 350 degrees. Mix the butter and the confection ers’ sugar together until they make a thick batter. To mak< the crust, spread the batter evenly into the bottom of a nine-inch square pan. Then, bake it 20 minutes or until light brown. To make the topping, com bine the remaining ingredi ents. Stir briskly to make a smooth mix. When the bottom is done, and still hot, pour the topping over it and continue baking for about 25 minutes. Finally, as it is cooling, sprinkle the confectioners' sugar on top and let it coo; . completely before cutting. Comments on this story?E-mail gamecockmixeditor(ahotmail.c>m 4 CAROLINA • SHUTTLE introduces rrr wiwb ROUTE M TTT - DIRECT FROM THE J ■ I (RUNS FROM 7:30 AM -11:00 AM) . Put a little Sunshine in your Inbox. 11 HIGH: 84 |H LOW: 62 MORE »>>> Receive Local Weather Updates via Email. Not to mention Headline News, College Sports, Campus Calendar, Daily Horoscope, and more... !*■ Register Today at It's the best way to stay informed— and it's free.