Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 111, No. 134, Ed. 1 Tuesday, June 6, 1989 Page: 9 of 12
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Food Fair
^Section B
Sulphur Springs N«ws-Tetogrsm,
Juris 6.1908.
Give kids good
snacks as treats
By Ailten Claire
NEA Food Editor
The eating habits of youngsters
constantly confound their parents. It's
a challenge to serve good-for you
snacks and desserts that are simple
and easy to prepare
According to medical experts, even
youngsters need to be cholesterol-
conscious For nibblies, kids can mix
oat and corn cereal, golden raisins
and dry-roasted peanuts in a recipe
that requires no cooking And egg
whites, skim milk and corn-oil mar-
garine help reduce the cholesterol
cdntent of rich Doubleday Cocoa
Brownies
DOUBLEDAY
COCOA BROWNIES
3
'A
cup corn-oil margarine
softened
egg whiles
cup firmly packed light brown
cup unsifted all-purpose flour
tablespoons unsweetened
cocoa powder
teaspoon baking powder
tablaspoons skim milk
cups crisp sweotenad rice
cereal, cocoa flavor, divided
'/« cup chopped unsaltod dry-
roaatod peanuts
Preheat oven to 350 degrees
Grease an 8-inch-by-8-inch-by-2-inch
baking pan, set aside
In a medium bowl of an electric
mixer, beat hiargarine. egg whites
and sugar until light and fluffy
On a square of wax paper, combine
flour, cocoa and baking powder
Add half the flour mixture to egg
mixture, mixing well Stir in milk un-
til combined, add remaining flour
mixture, mixing until well blended
Sir in M cup cereal and the peanuts
Spread in prepared pan; sprinkle
with remaining 'A cup cereal Bake
until a toothpick inserted in the center
comes out clean, 20 to 25 minutes
Cool on a wire rack Cut into 12 bars.
This kitchen-tested recipe makes 12
servings
Per serving 180 calories; 21 gm to-
tal carbohydrate, 5 gm dietary fiber,
10 gm total fat, 0 mg cholesterol, MO
mg sodium
ABC NIBBLES
1 cups sweetened letter-shaped
oaf and corn cereal
'A cup sailed or unaalted dry-
roasted peanuts
'A cup golden raisins
3 tablespoons corn oH
2 teaspoons sugar
I'A teaspoons ground cinnamon '
Place cereal, peanuts and raisins in
a large bowl
In a cup, combine oil, sugar and cin-
namon, mixing well with a fork; pour
over cereal mixture, stirring to coat
completely No cooking is required
This kitchen-tested recipes makes 4
servings, or 4 cups.
Per serving 80 calories; 2 gm pro-
tein; 10 gm total carbohydrate; .5 gm
dietary fiber; 4 gm total fat; 0 mg cho-
lesterol, 65 mg sodium
© HI* NKWSI'AI'KH KNTKHI*RISK ASSN
Wellington roast
easy on pocket
A beef Wellington makes a hand Preheat oven to 350 degrees
some dish to serve to family or guests
However, it can be an expensive treat
if made with the traditional filet mi-
gnon Save on your food budget with-
out losing flavor by using ground beef
as the base and dressing it up with
ham and cheese
PINWHEEL LOAF WELLINGTON
1 envelop* onion or booty onion
soup mix
2 pounds ground boot
y« cup soft broad crumbs
’A cup kotchup
3 ogga
1 teaspoon orogano
6 slicos cooksd ham
2 cups shroddod moxzsrslla
chooso (about • ouncss)
Pastry for doubls-crust pis
A nCIITAl* Aol
miiJHVi Vtll
By Polly Fisher
DEAR POLLY — Do you have a
recipe for peanut brittle? My husband
just loves it and I'd like to surprise
him with a homemade batch —
MARY
DEAR MARY — This easy recipe
will delight peanut fans of all ages.
It’s from Mildred Brand’s “Ideals
Candy Cookbook’ (Ideals Publishing
Corp., 1978).
Cook 3 cups sugar, 14 cup light
corn syrup and 1 cup water to 240 de-
grees on a candy thermometer. Add $
cups raw peanuts. Cook to 29S de-
grees, stirring constantly. Remove
from heat, add 2 tablespoons butter
and stir until melted. Add 4 teaspoon
baking soda and I teaspoon salt, stir-
ring vigorously. Pour out on a but-
tered slab and spread as thinly as pos-
sible. Break or cut into pieces when
cool.
Although the recipe specifies raw
eanats, I’ve found that i
Elementary cooking
Jerry Augsburger shows first graders how to make fry bread as part
of the Beaumont Independent School District’s Think and Create
Program. The students were studying the American Indians and
were asked to form the dough into shapes that would mean some-
thing to a Native American.
—AP photo
Festive fudge comes with glace fruit
In a large bowl, combine onion soup
mix. ground beef, bread crumbs,
ketchup. 2 eggs and oregano On
waxed paper, shape mixture into a 10-
by-12-inch rectangle; top with ham
and cheese, leaving a 1-inch border
Roll, starting at 10-inch end. jelly-roll
style, seal edges tightly.
Between two sheets of waxed pa-
per, roll pastry into 12-inch-by-14-
inch rectangle arrange over loaf
Press pastry around base of filling to
seal; trim excess pastry Prick with
fork and brush with remaining beaten
egg Place on rack in baking pan; bake
for 1 hour, or until done This kitchen
tested recipe makes about 8 servings
© l»«# NKWSPAPK.K ENTERPRISE ASSN
CHICAGO (AP) — As glace fruit
becomes more available year-round
(look for it in large supermarkets),
home cooks find they can use it in a
variety of desserts — from Snortbread
Cutouts to Black Forest Souffle.
The Glace Fruit Processors have
developed the following recipe for
Fruity Father’s Day Fudge exclusive-
ly for the Associated Press. It’s perfect
for kids, because you don’t neea to use
a candy thermometer. However, Mom
will have to help supervise the melting
of the chocolate pieces and the use of
the beater.
FRUITY
FATHER’S DAY FUDGE
One 8-ounce package cream cheese,
softened
Bounces semisweet chocolate, *2 cup (4 ounces) glace whole green or
melted red cherries, chopped
2 tablespoons butter or margarine, *« C“P '2 °unces» 8lace oran«e !>«».
softened chopped
4 cup coarsely chopped walnuts or
2*2 cups powdered sugar pecans
Glace whole green or red cherries
Line bottom and sides of a 7- by 34-
- *
*S
frv»» rt
1U1
peanut brittle
. d
*sf\T
peanuts, I’ve found that unsalted drv-
roasted peanuts work as well, but add
them with the butter after cooking the
syrup to 29S degrees. I hope your hus-
band enjoys his treat! — POLLY
DEAR POLLY — This is my favor-
ite pointer: Make a ring of masking
tape (with the sticky side out) just big
enough to insert one or two fingers.
Leave this in your package of coffee
filters Each time you need a filter,
snag it with the tape; only one comes
out at a time with no effort, sparing
arthritic fingers. — ELAINE
DEAR POLLY — Here is a good
way to remove blood from clothing
Pre-soak in cold water at least 30
minutes If stain remains, soak in
lukewarm ammonia water (3 table-
spoons ammonia per gallon of water)
Rinse If stain remains, work in deter-
gent and wash, using a bleach safe for
the fabric. — YOLANDA
Beat those high utility bills by using
the hints in Polly’s newsletter “The
Energy Savers Guide.* You’ll learn
POLLY'S POINTERS
*9
k
POLLY
FISHER
S. * -4* r~
^ r .
. ^ - '
r\
+ ~ * **
walnuts. Pack mixture into a prepared
loaf pan, smoothing top. Refrigerate
until fudge is firm, about 2 to 3 hours.
Remove from pan and place on serv-
ing plate; garnish with glace cherries.
Cut into slices. Makes 2 pounds.
bow to use major appliances effi-
ciently and save money on yonr heat-
ing and cooling bills. Send $1 for each
copy to POLLY’S POINTERS, in care
of this newspaper, P.O. Box 83813,
Cleveland, OH 44101-S883. Be sure to
Include the title.
Polly will tend you a Polly Dollar
($1) if she uses your favorite Pointer,
Peeve or Problem in her column.
Write POLLY’S POINTERS in care of
this newspaper.
© l*M NEWSPAPER ENTERPRISE ASSN
V / r
^ r
/ > Vw
' • / , V
.» « • v-
FRUITY FUDGE —- Glace fruits add a colorful — and tasty — touch to festive
fudge. There’s no need for a candy thermometer; this fudge becomes firm in the
refrigerator. A perfect for the kids to try for Father’s Day! (Photo: Glace Fruit
Processors)
24-Hour Lettuce Salad
Ann Johnson
Sulphur Springs
1 large head lettuce,
torn In bite size pieces
1 onion, chopped
Vi cup celery,
chopped
Vi cup green
pepper, chopped
1 pkg. frozen
peas, uncooked
2 cups salad
dressing
2 ibis, sugar
4 ozs. grated
Cheddar cheese
8 slices bacon,
crisply cooked
and crumbled
Layer ingredients in order
listed. Cover tightly and
refrigerate for 24 hours. Toss
before serving. Can be cut In
half to serve smaller group.
Marian Burros makes putting a meal together in 20 minutes easy
By CAROL DEEGAN
^ AP Food Writer
NEW YORK (AP) - A meal in 20
minutes? You’ve got to be kidding!
Marian Burros, food writer and
editor for “The New York Times," does
it — with style and taste — in her latest
cookbook. “20 Minute Moms" (Simon
and Schuster, $19.96).
Burros says a recent survey in-
dicates that most Americans are only
willing to spend “20 minutes or leu
preparing dinner. The market for
ready-made and takeout foods bears
. this out; these foods reached an
estimated 880 billion in 1987.
Married women, many of whom
work outside the home, still do the
grocery shopping and prepare the
meals. Takeout foods,prepared Ingre-
dients and the growing market for
froten entrees all Indicate that getting
dinner on the table fast is as btf *
challenge for today’s home cooks u is
eating well.
However, Burros, who believes in
healthful cooking, insists there’s no
reason not to cook, when delicious and
wail-balanced meals can be prepared
at home in about the same amount of
time It might lake to stand in line at the
deli for takeout food
“Not only does a home-cooked meal
taste better than takeout foods, it sLvr
giru the consumer nyore control over
the healthfulness and quality of the the real key, Burros explained in an In-
ingredienta," she says.
Her cookbook contains 100 meals that
can be on the table in 20 minutes or less
— and that includes time for preheating
the oven and scraping the carrots.
“People still need basics," she says.
“They don’t know about timing dishes,
how to get everything to die table at the
same time." So Burros tells the reader
when to boil the water, grate the
cheese, and drain the fat from the
sausage.
Too simple? Too basic? No way! Her
menus go from seafood to pasta to
chicken and meats. You can choose a
one-dish meal (Potatoes Smothered in
rtarch or the vegetable and die pro- |
tain. In a few instances, she has try a new flavor combination (Turkey
Breast with Papaya and Chile). Also in-
cluded: Broiled Fish with Red Pepper
Puree; Risotto with Radicchio; and
Polenta with Sausages and
Mushrooms.
Another plus; Burros promises that
by using her menus, the length of your
average supermarket visit mould drop
from 20 minutes to 10 minutes!
How does she do it?
There are essentially three com-
ponents to a meal: protein, starch and
vegetable. To streamline the menus,
Burros has combined the protein and
the starch, the vegetable apd the
combined all three components into a
one-pot meal.
Chopping and dicing takes time, so
Burros uses the cut-up vegetables that
are available at supermarket and deli
salad bars. (Don’t buy cut-up
tomatoes,’they taste terrible,’’ she
says.) Add 1 to 5 minutes of prepara-
tion time if you want to chop your owr
vegetables. Pre-trimmed and pre-
sliced cuts of meet and chicken are alao
suggested.
Another timeeaver, from Burros'
point of view: no desserts If you want
dessert, you can buy it.
The cookbook inchidas a list of Ingre-
dients to have on band for the pantry
and a shopping list for each menu. But
Burros doesn't follow her 20-minute
rule in all cases, but she comes close.
She identifies those meals that will take
a little more time — never more than
about 5 minutes or so.
The cookbook provides a list of mail-
order sources, including those for
organic foods. “For more and more
people, the purity of the food supply is
becoming a serious considtfafion.
Burros says. “The number of small
fanners raising organic crops is in-
creasing, and some of them sell by-
mail...In the summer, of course, most
of us have access to ^ome local organic
crops.”
You don’t need a lot of fancy equip;
ment to prepare the recipes in Burros'
cookbook, but you do need a food
processor.
One last word; to keep to a 20-minute
deadline, the cook must keep moving.
No time for telephone calls or reading
the newspaper!
The following is a sample from “20
Minute Menus There is no cream in
the sauce — just the illusion, thanks to
a mixture of ricotta and yogurt. Serve
the chicken with the Pepper-Rice
Salad
CHICKEN IN MUSTARD
“CREAM “ SAUCE
12 ounces chicken breasts, boneless
and skinless .
2 tablespoons flour
1-2 tablespoons olive oil
4* cup chicken stock
VI teaspoon dry’ mustard
1 teaspoon cornstarch
Freshly ground black pepper
to taste
2 tablespoons chopped fresh parsley
3 tablespoons dry' sherry
l-3rd cup low-fat ricotta
1-3 cup plain low-fat or non-fat yogurt
Wash and dry chicken breasts and
cut in half. Dredge in flour.
Heat oil in heavy pan and brown
chicken on both sides, 7-10 minutes.
Stir a little chicken stock into dry-
mustard and cornstarch to make a
paste. Then stir in the rest of chicken
stock; add pepper.
Chop parsley, set aside.
When chicken breasts are browned,
remove and keep warm; deglaze pan
with sherry. Aad mustard mixture,
return chicken to the pan and cook until
mixture thickens.
FTocess ricotta cheese with yogurt
until smooth.
Remove the chicken when cooked;
turn heat to very low and auickly stir
in ricotta mixture. Do not boil
Serve sauce over chicken, sprinkled
with parsley. Serves 2.
PEPPER-RICE SALAD
4 cup long-grain rice
1 cup water
4 tablespoons chopped red onion
(about 2 ounces)
7 ounces whole green bell pepper
or 6 ounces sliced, ready-cut
pepper (14 cups)
7 ounces whole red bell pepper or 8
ounces sliced, ready-cut pepper
(14 cups)
1 tablespoon sesame seeds
1 teaspoon sugar
4 tablespoons balsamic vinegar
Bring rice and water to boil. Reduce
heat, cover and cook about 17 minutes
over medium heat, until rice is tender
and water has been absorbed.
Chop onion finely.
Slice green ana red peppers into
strips with fine slicing blade in food
processor, drain. Spoon into serving
bowl with onion.
Toast sesame seeds.
Stir sugar and vinegar into serving
bowl; add sesame seeds
When rice is cooked, stir into dress-
ing mixture Serves 2.
CookTalk
By NANCY BYAL
Fowl Editor
TIPS TO MAKE COOKING EASIER
— To raw* the Ain from a tomato,
peach or nectarine, ^*artl* fniit
mediately dip the frail kAo cold
Using a parti* knife, pull off the
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Keys, Clarke. Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 111, No. 134, Ed. 1 Tuesday, June 6, 1989, newspaper, June 6, 1989; Sulphur Springs, Texas. (https://texashistory.unt.edu/ark:/67531/metapth824549/m1/9/?q=%22~1~1~1%22~1: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Hopkins County Genealogical Society.