Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, May 12, 1993 TAG: 9305120133
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
Refrigerate eggs promptly after purchase. Store them in their cartons because eggs absorb refrigerator odors easily. Put the carton in the coolest part of the refrigerator, usually near the back. The door, which often has a special area for eggs, is not the coolest part and is not the best place to store eggs.
You can refrigerate fresh eggs for up to five weeks after the packing date, although they are freshest if used within a week. To find the packing date, look for a number from 1 to 365 stamped on the carton. Number 1 represents Jan. 1 and number 365 represents Dec. 31.
Once out of their protective shell, the yolks and whites become more perishable. To store raw egg whites, refrigerate them in a tightly covered container for up to four days. Refrigerate raw egg yolks, covered with water, in a tightly covered container for up to two days.
Refrigerate hard-cooked eggs in their shells in their cartons for up to seven days. The cooked eggs are more susceptible to spoilage than raw eggs because they have passed through the warm "danger zone" that bacteria thrive in.
You can also freeze raw whole eggs, whites and yolks, but not in their shells.
Break whole eggs into a bowl and beat just until blended. Then freeze them in a tightly covered freezer container. If freezing several eggs in one container, indicate the number of eggs on the label.
To freeze raw egg yolks, add [ teaspoon salt or 1 1/2 teaspoons sugar or corn syrup to every four yolks. The salt or sugar will help prevent the yolks from gelling. Freeze them in a tightly covered freezer container.
When freezing raw egg whites, place each one in a different compartment of a clean ice-cube tray. Cover tightly with plastic wrap and freeze until solid. Transfer the egg white cubes to a tightly covered freezer container and freeze.
Thaw frozen eggs in the refrigerator overnight. Use yolks or whole eggs immediately after thawing. Egg whites can sit at room temperature for up 30 minutes after thawing. Allowing them to stand will give them better volume upon beating. Be sure to thoroughly cook any eggs that have been frozen. - Associated Press
\ HELP!!! DEAR SOS: I've lost a recipe for Thai barbecued chicken, which called for marinating chicken then baking it. - JEAN
DEAR JEAN: Here's a good one. Thai barbecued chicken 2 tsps. curry powder
1 tsp. turmeric
1 tsp. salt
1/4 tsp. black pepper
1/2 cup coconut milk
3 Tbsps. minced cilantro, including stems
3 Tbsps. minced garlic
3 Tbsps. minced onion
1 Tbsp. sugar
1 3- to 4-lb. chicken, quartered
Apricot sauce
Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion and sugar. Rub chicken with marinade. Refrigerate at least 4 hours or overnight. Roast chicken at 350 degrees for 45 minutes. Remove from oven. Turn oven to broil, and broil chicken 3 to 5 minutes on each side or until dark golden brown. Serve with sauce. Makes 4 servings.
Apricot sauce: In small saucepan, combine 1/2 cup apricot preserves or jam, 1\4 cup apricot nectar and 1 tsp. Thai or Chinese-style chili sauce. Heat, stirring, until mixture is blended and comes to boil. Makes 3/4 cup. - Los Angeles Times
\ MARKET SHOPPING The spring harvest is beginning, and farmers are bringing loads of good foods to markets.
Tender leaf lettuce, mild green onions, nippy red radishes, pungent greens and spinach and tangy rhubarb are some of the most plentiful items. Green beans, yellow squash, cucumbers, peppers, corn, tomatoes, Vidalia onions, asparagus and strawberries are coming from warmer growing areas. Potatoes, sweet potatoes, apples, dried apples, apple butter, pickles, relishes, jams, jellies, horseradish, country-cured meats, breads, seasoned vinegars, herb blends and eggs are still more things for spring menus.
Home gardeners will find a good supply of plants for peppers, cucumbers, melons, squash, cabbage, onions and tomatoes.
Hanging baskets of flowering and foliage plants and a wide selection of annuals and perennials are available, too. Cut flower bouquets, vine wreaths and decoratives and carved "old man" logs are other items to admire.
\ MICROWAVE IT Who would expect a delicious stir-fry from the microwave oven? By cooking vegetables until crisp-tender in the microwave, you'll use a lot less oil than you would in regular stir-frying.
This Indonesian-style shrimp dish continues to surprise with decidedly different bow-tie pasta, colorful sweet peppers and a snappy peanut sauce. To save time, buy peeled, deveined and cooked shrimp and omit the shrimp cooking step.
Pepper shrimp in peanut sauce 1 lb. fresh or frozen shrimp in shells
8 ounces farfalle (bow tie pasta) and/or linguine
1/2 cup water
1/4 cup orange marmalade
2 Tbsps. peanut butter
2 Tbsps. soy sauce
2 tsps. cornstarch
1/4 tsp. crushed red pepper
1 Tbsp. cooking oil
6 green onions, bias-sliced into 1-in. pieces
2 medium red, yellow and/or green sweet peppers, cut into strips
Chopped peanuts (optional)
To thaw frozen shrimp, place in 2-qt. casserole, cover and cook on medium-low (30 percent power) for 6 to 8 minutes or until thawed, stirring gently once or twice to break up. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry; set aside. Cook pasta according to package directions; drain.
Meanwhile, in 2-cup measure stir together water, marmalade, peanut butter, soy sauce, cornstarch and crushed red pepper; set aside. In same casserole combine oil, green onions and pepper strips. Cover and cook on high (100 percent power) 3 to 5 minutes or until crisp-tender, stirring once. Remove from heat; set aside.
Add shrimp to casserole. Cover and cook on high for 3 to 5 minutes or until shrimp turn pink, stirring once; drain. Add pasta or rice and vegetable mixture; toss gently to mix. Set aside.
Stir sauce. Return to microwave oven and cook, uncovered, on high for 3 to 4 minutes or until thickened and bubbly, stirring after 1 minute, then after every 30 seconds. Spoon over individual stir-fry servings and garnish, if desired, with chopped peanuts. Makes 4 servings. - Associated Press
\ AND THAT'S ALL, FOLKS I must have had a hand in thousands of recipes during the last 23-some years. I never thought to keep count of them.
There've been some classic recipes, some good ones, some really awful ones and some with - gasp! - typographical flubs. Many of the recipes generated telephone calls, and I got to know so many people from those chats. I met more good cooks at cooking contests and cooking schools, in the supermarkets and through the mail.
Some really special farmers have taught me how wonderful it is to dig in the dirt and watch things grow, to savor a just-picked peach - fuzz and all.
As I wrap up a long association with this newspaper to go on to other things, I'll be taking loads of memories and friendships with me.
It has been fun, hasn't it?
by CNB