Submitted by: agcomm, Thu Dec 4 10:39:01 1997 Prairie Fare: Concocting Memories Graphic accompanies this column in hard copy and is available on the World Wide Web at http://www.ext.nodak.edu/extnews/newsrelease/graphics/ Think back to your childhood. What were some of your favorite foods? I bet some were inventions. Like the potato chip sandwiches you used to make with squirt cheese or that spreadable stuff from the jar. I liked my potato chip sandwiches with a crunchy slice of dill pickle. Come on. Admit it. You made potato chip sandwiches. We all did. I can still remember my first cooking experience requiring heat. I was 9 or 10 and it involved some pretty inventive hamburgers. My mom let me have the run of her spice cabinet, and run wild I did. I used chili powder, onion salt, garlic salt, celery salt, black pepper, ground sage, dry mustard, Worcestershire sauce and a little ketchup. As the burgers were frying, the smell hinted that I might be on to something, but the end result still was surprising. The burgers cooked up a little orangish-red, kind of like barbecue. The meat stained the buns the same color. I thought the presentation would spook Dad, but he dug right in, even had seconds. I think the aroma permeating the kitchen sold him on the concept. In fact, both Mom and Dad were hooked. They had me make the burgers for company. Soon I was experimenting all the time. Not yet aware of what made tacos taste like tacos, I tried to coax the taco taste out of a can of ground sage. Now I know that tacos become tacos with the addition of cumin. What I produced with the sage was some darkly colored meat that resembled sausage. The meat gave me heartburn and a momentary case of self-doubt. But for the most part my cooking experiments have turned out well. I've thrown together some seemingly odd combinations, only to receive raves. Just recently I made a pretty decent spread for bread by pureeing a jar of spicy green olives with a package of sun-dried tomatoes, and a bit of olive oil and lemon juice. Salt and peppered to taste, of course. Call it tapenade and you'll impress your guests. My standard tuna salad includes a package of dehydrated vegetable soup mix, which makes for a nice firm texture--and with a few other ingredients like hot pepper sauce and white wine vinegar, a surprising piquancy. After all, everything should taste good or why bother. A little bit of this or some more of that. Good cooking involves experimentation, which makes cooking fun too. For me, it all started with those potato chip sandwiches. Here's a recipe you can use for holiday entertaining that resulted from my experimentation. If you decide to make it, I wouldn't follow the recipe to the letter. Add something new or eliminate something I've included. Have fun. Remember, we're supposed to eat, drink AND be merry this time of year. Pizza Cheese This cheese spread is my modified version of "Beer Cheese," which I came across years ago in a magazine insert. The original recipe was created by food writer Marion Burros. Yield: 36 pizza wedges Ingredients: 1 pound mozzarella cheese, shredded 3/4 cup tomato sauce, preferably homemade 1 tablespoon olive oil 2 teaspoons fennel seed, crushed 1/2 teaspoon dried oregano leaves, crumbled 1/4 teaspoon each of dried rosemary, thyme and sweet basil salt, black pepper and red pepper flakes to taste 1/2 cup each finely chopped black olives and green pepper 1/4 cup minced onion 1 clove garlic, minced 6 pieces of pita bread Procedure: In bowl large enough to hold all ingredients, mix together everything except cheese and pita bread; when well blended, add cheese and mix again. Chill several hours or overnight to marry flavors. When ready to use, let cheese mixture sit at room temperature for a few minutes to make spreading easier. If using pita bread that's not totally flat, place bread convex side up on baking sheet and gently press down, being careful not to tear pitas. Spread cheese mixture on top of bread, 1/4-inch thick to within about 1 inches from edge. Bake in 350 F oven for 10 to 15 minutes, then broil until cheese bubbles and is nicely browned. Let pitas cool slightly, cut each into six wedges and serve immediately. What's Your Take on This, Julie? As a former child "cupboard magician" myself, I'd say you've struck gold with this bit of kitchen wizardry. My efforts weren't always so tasty. This recipe is quick, easy and also a rendition of an American favorite. Personalizing it with other low-fat ingredients, such as pineapple or mushrooms, could make it a family favorite--and also an ongoing family project. If you use part-skim mozzarella cheese, each pizza wedge (one-sixth of a pita) contains only 60 calories, less than 3 grams of fat and a healthy 90 milligrams (mg) of calcium. We all need calcium for strong bones and teeth and to aid nerve and muscle contractions. In fact, a 130-pound body contains about three pounds of calcium, with 99 percent of that calcium stored in the bones. Many people are falling short of calcium intake. The National Academy of Sciences Institute of Medicine now recommends that children ages 4 to 8 take in 800 mg of calcium a day. Children ages 9 through 18 require 1,300 mg per day. Adults ages 19 to 50 need 1,000 mg of calcium a day and older adults, 1,200 mg. Some excellent sources of calcium include milk (300 mg per cup), non-fat yogurt (400 mg per cup) and fortified juices and cereals. Some vegetables, legumes and nuts also provide calcium. To vary your pizza even more, I'd suggest trying whole-wheat pita bread to increase fiber, since the average American eats only about half of the daily recommended fiber allotment of 20 to 35 grams. Fiber can decrease calcium absorption somewhat, but both food components are needed in a healthful diet. Pair several pizza wedges with orange or apple slices, a side salad, and a glass of low- fat milk and these "appetizers" could become a meal. You probably won't have any left for company. ### NDSU Agriculture Communication Sources: Dean Hulse (701) 231-6136 Julie Garden-Robinson (701) 231-7187