The Baytown Sun (Baytown, Tex.), Vol. 74, No. 30, Ed. 1 Tuesday, December 5, 1995 Page: 13 of 24
This newspaper is part of the collection entitled: The Baytown Sun and was provided to The Portal to Texas History by the Sterling Municipal Library.
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RECIPES NEEDED
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Look for next week's food page featuring the upcoming Brigadier alumni
cookbook still in the works by former Lee Brigadiers. Recipes are still
needed from Brigadier members, past and present, for this first-time project.
To submit a recipe or for more information, call Becky Taylor at422-7720.
FEEDBACK To comment on this page, call Brenda Granderson, 422-8302, ext 8022.
*Star.
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Reduce Your Risk
\
HOUSTON - Eat Right America
campaign is a nutrition education and
information program sponsored annu-
ally by the National Center for Nutri-
: tion and Dietetics (NCND) of The
American Dietetic Association (ADA)
and its Foundation. The theme for 1995
is “Discover Nutrition Anytime, Any-
where.”
The campaign is designed to provide
; the public with basic nutrition knowl-
edge needed to make informed food
choices and develop sound eating
habits. Also in support of making
informed food choices and developing
sound eating habits, is your local Texas
Agricultural Extension Service - Harris
County Extension Agent, Dr. Jo Lynn
Jennings.
Diet is one of several risk factors for
developing chronic conditions such as
heart disease, obesity, osteoporosis or
some cancers. Because it is unknown
precisely which people will benefit
most from specific dietary changes, the
Dietary Guidelines are today’s best
general advice to help you and your
family choose a healthy diet.
To reduce your health risks, check
your weight and shape. If you are too
fat or too thin, you are more likely to
develop health problems. Either refer
to a weight chart or check with your
physician er dietitian to see if you are
i -
compare your waist measurement to
your hip measurement. A waist mea-
suring more than the hips is believed to
be a greater health risk than hips mea-
suring more than the waist.
Check your blood pressure. In the
United States, one in three adults has
high blood pressure. Normal blood
pressure readings for adults are systolic
less than 140 mmHg (millimeters of
mercury) and diastolic less than 85
mmHG (millimeters of mercury).
There is no way to predict who might
develop high blood pressure. However,
diets high in salt can increase blood
pressure, as can obesity, heredity and
excessive drinking of alcoholic bever-
ages.
Another wise move is to have your
blood cholesterol checked. A desirable
blood cholesterol level is below 200
mg/ld (milligrams per deciliter). Risk
of heart disease is increased by a high
blood cholesterol level associated with
a diet that is high in saturated fatty
acids, total fat and cholesterol. Heart
disease risk is also increased by high
blood pressure, cigarette smoking, obe-
sity, physical inactivity, diabetes, age,
being a male and a family history of
heart disease.
Think before you drink alcohol.
Some people should not drink alcohol
at all. Those people include pregnant
women, children, adolescents, people
taking certain medications or people
whose activities require attention or
skill, and individuals who cannot keep
their drinking moderate.
Another lifestyle change is to use the
USDA Food Guide Pyramid as your
dietary guide. Get the nutrients your
body needs by eating a variety of foods
from the five major food groups each
Drill team adds cooking to list of talents
The Sterling Stars have just
published their second
cookbook entitled “Star
Struck Recipes, Vol. 2.” The book
features many of the Stars favorite
recipes as well as some of their
friends’ and relatives’ favorites.
CRAWFISH ET TO FE
(ETOUFEE)
Al Richard (Holli Pitts)
Blend togeiher:
11/2 sticks oleo, melted
1 bell pepper
2 medium onions
Selections include everything 4 stalks celery
from main dishes to appetizers to Add l can diced Ro-Tel toma- Members of the Sterling HighSchool Stars dance team try out some of the recipes featured in their
sweets. Each recipe includes the toes. Cook for 30 to 45 minutes, "Star-Struck Recipes" cookbook. From left are Missy Pugh, Stefany Conway, Kelly Hollenbach
subnutter’s name. simmer. Add 1/2 juice from lemon, Courtney Osterman, Michale Lindon and Alison Garey.
The Stars will be traveling to a couple shakes of Worcestershire
Annapolis, Md. over spring break sauce, 1 can cream of mushroom
to perform at the United States soup, and 1 to 11/2 pounds shrimp
or crawfish. Cook for 20 minutes
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%►
3/4 x 91/4 x 2-inch) pans will hold garine. Brown 8 pork chops in jalapenos
mixture
skillet (do not flour). Place pork 1/2 tsp.
Cover the top of the mixture chops on top of potatoes. Mix 1
with slices of the remaining can cream of celery soup with 1
Velveeta, Cover the pan or pans can of water. Bring to boil in small
with foil and bake. Serves 20.
Naval Academy.
Sales from the cookbook will and add seasoning such as salt,
help the group raise the funds they pepper, etc, Serves 4people.
need to take this once in a lifetime
salt
saucepan. Pour over chops. Cover 1/2 tsp. baking powder
with foil. Bake at 350° for 11/2 Mix all ingredients, except ham-
hours. Remove foil and bake 15 burger and jalapenos. Brown ham-
burger meat. Pour half of corn
bread mixture into a 9x13 inch
CHICKEN IN A PACKET
trip.
(Morgan Carroll)
performance at the Naval Acade- 1/2 cup bottled barbecue sauce
my, the Stars will be spending then-
days touring such sites in Wash-
ington DC. as the Capitol, White 1 green pepper, cut into strips
House, FBI Building, Smithsonian 1 red pepper, cut into strips
Institute, Mount Vernon, and the 4 small baking potatoes,
Bureau of Engraving and Printing.
“Star Struck Recipes, Vol. 2” is
currently being sold by iall Sterling
Stars for$10per book
For further information contact sheet. Place 1 piece of foil on
Therese Ruff, Star director, at cookie sheet. Spoon 1/2 of baibe-
4204500, ext. 257, during school cue sauce onto center of the foil,
hours.
While on the trip, besides the
TACO SOUP
Julie Bergeron
(Debbie Bergeron)
2 lb. ground beef or turkey
1 chopped onion
1 can lddney beans
1 can jalapeno pinto beans
1 can plain pinto beans
1 can hominy, drained
2 cans stewed tomatoes
1 can Ro-Tel tomatoes
1 pkg. taco seasoning
1 pkg. Hidden Valley Original
more minutes.
4 skinless, boneless chicken
breast halves
pan. Layer the meat over corn
bread.
Sprinkle chopped jalapeno over
the meat. Dollop remain-
ing com bread
mix-
COWBOY CORN BREAD
(Terry French)
1 lb. hamburger meat
2 cup com meal
1 can cream com
1/2 lb. shredded Cheddar
cheese
3/4 cup buttermilk
1/2 cup oil
2 eggs
1 chopped onion
2 chopped
thinly sliced
1/4 tsp. ground black pepper
Preheat oven to 350°. Tear off 2
pieces of foil the size of the cookie
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mix
Layer the chicken, green and red
peppers, and potatoes on top. fat. Add all ingredients together in
Sprinkle with pepper. Top with pot. Simmer, covered, at least 30
remaining sauce. minutes. Good over tortilla chips
Cover with foil, seal edges with 0r rice. Makes a Dutch oven
double folds. Bake for 50 minutes, almost full!
Carefully open packet and check
chicken for doneness. If still pink,
close packet and bake about 5
more minutes.
Saute meat and onion and drain
t
/W
APRICOT TEA MIX
Andy May (Kristi May)
1 (18 oz.) jar Tang
1 cup sugar
1 (3 oz.) ply. apricot gelatin
21/2 tsp. cinnamon
1/2 cup pre-sweetened
lemonade mix
1 tsp. ground cloves
1/2 c. instant tea
Mix preceding ingredients
together thoroughly. Add 11/2 to 2
tablespoons to 1 cup boiling water.
/
. i
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If
■
CARAMEL DELIGHT /
Diana Johnson (Dee Johnson) /
1 cup margarine
2 cups flour
1/2 cup light bicwn
s*.
f $
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# %
-
4
CHICKEN CASSEROLE
(Martha Marti)
2 c. crushed whole wheat
Triscuits
2 (10 oz.) cans cream of
chicken soup
1/2 cup mayonnaise
1/2 cup diced chicken
(a whole fryer)
2 (10 oz.) cans drained cut
asparagus
sugar
1/2 cup rolled oats
1/2 cup chopped
pecans
l(12oz.)jar
caramel ice
cream topping
1/2 gal. butter
brickie or
softened
vanilla ice
PINWHEELS
(Heather Repp)
2 (8 oz.) cream cheese
1/2 c. diced red pepper
1 pkg. Hidden Valley Ranch
salad
1/2 cup celery dressing cleaned, drained, and sliced
(milk recipe) 2 (21/2 oz.) whole Jolly
1 can chopped black olives Green Giant mushrooms garine, flour, and
2 green onions, chopped Spread 1 cup of the Triscuits in brown sugar in
1 pkg. flour tortillas buttered casserole dish. Combine bowl. Mix well.
Add all ingredients to softened CTeam of chicken soup and mayon- Stir in oats
cheese. Mix well. Spread naise; spread 1/2 over Triscuits. pecans. Spread as
Combine diced chicken, aspara- nat as possible on
cream
Combine mar-
and
VHP
cream
mix over flour tortillas. Roll tor-
tilk wrap in plastic wrap. Chill 2 gus, water chestnuts, and mush- large baking sheet,
hours. Cut 1/2 inch. rooms; pour over soup layer. Bake at 350° for
Spread remaining soup mixture. 20 minutes. Let
Combine remaining Triscuits with stand. Cool.
11/4 sticks of melted margarine
and spread on top. Cover and cook mixture. Layer half
for 30 minutes at 350°F. Uncover the crumbs, half the
and cook for 5 minutes at 350°F.
ORIENTAL COLE SLAW
JaymeM. Ponder
(Lisha Ponder)
'
Crumble baked
ice cream topping,
ice cream, remain-
ing crumbs, and
remaining topping
in a 9x13 inch pan.
Freeze until firm.
Yields 16 to 20 serv-
1/2 cup slivered almonds
STERLING STAR
CHICKEN SPAGHETTI
5 lb. chicken (2 flyers)
2 cans broth from chicken
1 can cream of celery soup
1 can cream of mushroom
2 tbsp. sesame seeds
1/2 head cabbage, shredded,
and sweets. Many Americans consume
too much fat, saturated fatty acids and
cholesterol and not enough complex
- carbohydrates and fiber. Recent sur-
veys show that over periods of several
days many Americans eat no fruit, fruit
juice or
It makes good sense to control the
risk factors that you can - maintain a
1 healthy weight, don’t smoke, exercise
regularly, use alcohol moderately or not
at all, and choose a healthy diet. Some
risk factors such as age, sex and hered-
ity cannot be controlled.
For more information on diet and
nutrition contact the Texas Agricultural
Extension Service - Harris County at
855-5600.
or 1 pkg. cabbage mix
4 to 5 green onions
1/2 cup oil
ings.
2 tsp. sugar
soup
PORK CHOP CASSEROLE
Roianne Petersen (Kristi May)
4 to 5 large potatoes
2 tbsp. flour
Seasoning pkg. from noodles
3 tbsp. rice wine vinegar
1/2 tsp. salt
Break noodles in pieces and
place in cake/pie pan. Mix in in bite-size pieces. Save chicken
almonds and sesame seed. Bake at broth. Mix soups, 2 soup cails of
350° for 15 minutes, stirring every broth,, onion, and 1 pound Velvee-
5 minutes. Mix cabbage and ta. Cook until cheese melts. Cook
1 onion, chopped
21b. Velveeta cheese
1 (24 oz.)pkg. spaghetti
Boil chicken and take off bone
*
** *
%
i
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Margarine
1 can cream of celery soup
1 can water
onions. Stir together sugar, season- spaghetti in chicken broth (add 8 pork chops
ing package from noodles, rice water ifneeded); drain. Mix chick- “** Tired of the old spaghetti a?
wine vinegar, and salt Toss every- en cheese mixture, and spaghetti. U1U1 UdKU1e P"*- ? T th qtor|inn qtaru
thing together and serve immedi- Put in a large aluminum pan. A15 Sprinkle flour over potatoes. Salt _ chicken Snaahetti
ately. 3/4 x 111/4 x 3-inch pan or 2 (11 and pepper to taste. Dot with mar- famous cniCKen bpagnettl.
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Dobbs, Gary. The Baytown Sun (Baytown, Tex.), Vol. 74, No. 30, Ed. 1 Tuesday, December 5, 1995, newspaper, December 5, 1995; Baytown, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1157857/m1/13/?rotate=270: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Sterling Municipal Library.