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Show Orem-Geneva Times Wednesday, August 13, 1986 1 Tliis mix-in-tha cmps lorn a lcryerof chocolata on tho bottom so it has too t-sta 01 frosting without the iuss. 1 12 cups cll-purpcsd fiour 34 cap brown sugar 12 tecrpocn cllspico 12 tecrpoon salt 1 tscrpocn belong soda 1 cap chocclcta chips 1 cup Trc3 Top Kctural Appltrsuca 1 tsc-pocn vanilla 1 tcblcrpoon lsmon Juice 13 cup vsgetcble oil lc-g 23 cup Tree Top Appld Juice : j T: Freeze Fresh Tomatoes To Relish Season's Taste The annual tomato harvest can sometimes seem like too much of a good thing. "Plump, flavorful tomatoes can grow profusely in nearly any climate," said Gail Heeb, Home Economist for Ziploc brand heavy duty freezer bags. "In fact, more than 90 percent of home gardeners raise tomatoes," she said. "And even ' without home gardens, tomato lovers have easy access to an abundance of fresh tomatoes during the harvest season," Heeb said. Most people find that they grow far more than they can consume. There's a 'simple solution for preserving a stock " of fresh tomatoes to enjoy year-round: freeze them! With a minimum of time and equipment, equip-ment, tomatoes can be frozen whole; or quartered and blanched; sauteed or ' stewed; then stored in heavy-duty freezer bags for up to 9 months, according to Heeb. Home economists for Ziploc freezer bags have provided the following tips for freezing and storing tomatoes. Fully ripe tomatoes may be kept in the refrigerator for several weeks. Do not place immature tomatoes in the refrigerator; store at room temperature to allow for maturing, preferably away from sunlight. (Storing in a paper bag also works well.) Select firm, ripe tomatoes with brilliant color for freezing. Check to be sure that there are no bruises or splotches. Freezing tomatoes usually makes them too soft to serve raw. Tomatoes freeze especially well in a sauce or relish mixture. To make sauce or relish, remove Stem ends, quarter, peel and cook until tender, according to cookbook directions. To freeze tomato sauce or relish, cool, seal in heavy duty Ziploc freezer bags. Remove excess air while sealing to help preserve fresh flavor and nutrients. Be sure to label bags with date, contents con-tents and number of servings. Place sealed bags of tomato mixture in a freezer at zero degrees F. or lower. Add a maximum of 2 to 3 pounds of food per cubic foot of freezer space per 24 hours. This allows the safest, most efficient use of the freezer. To expedite freezing, position bags Ifo;in . What's the most popular food in America? Ice cream, according to food experts. It's reported that nine out often children prefer ice cream - over all other foods and 56 percent of adults choose ice cream as their favorite dessert. Most ice cream is eaten between 9 and 11 pm and more is downed on Sunday than on any other day of the week. Did you know that the same glass of water you drink today could have also been drunk by Marie Antoinette or Cleopatra or Julius Caeser? In fact, no new water has been created since the beginning of time; 72 percent of the earth's surface has always been covered by water and it's continually continu-ally recycling itself through evaporation, evapo-ration, condensation and precipitation. precipita-tion. The health value of drinking certain waters was discovered in In an ungisassd 8 or combine the flour, brown sugar, seasonings and soda. Mix well with a fork. Sprinkle with chocolate chips. In a separate container, combine com-bine the Tree Top Kcturcl Applesauce, vanilla, lemon juice, oil, egg and Tree Top Apple Juice. Mix thoroughly with a wire whip or fork. Add the liquid mixture to the pan and mix until there are no places with dry flour. Bake at 350 degrees for about 40 minutes. r - ' . . ' DDrcrnvv iri?SH Tfiiif ATn TASTF nth Swppt nnH Sour Tomato Relish. The tangy tomato and green pepper mixture is cooked briefly in the microwave oven or on the range, then frozen in Ziploc freezer bags. along freezer walls, and let air circulate among them. Once solid, the transparent bags stack easily for convenient, space saving storage. Thaw frozen tomatoes gradually for 8 to 12 hours in the refrigerator to lessen the opportunity for texture change. The following recipe for Sweet and Sour Tomato Relish provides a great method for preserving the tomato harvest. The relish is simple to prepare and is a snappy addition to meat, poultry or fish entrees. Sweet And Sour Tomato Relish 2 cups chopped tomato (about 2 large tomatoes) 1 cup chopped celery 1 cup chopped green pepper 12 cup chopped onion 14 cup cider vinegar 2 tablespoons currant jelly 1 v7 ancient times foreshadowing the trend towards the popularity of bottled bot-tled waters today. The first chocolate chip cookie came out of the oven in 1930. Ruth Wakefield, owner of the Toll House Inn in Massachusetts; one day cut up a chocolate bar and added it to her "Butter Drop Do." 9 inch sauare pan, ' -I 14 teaspoon ground cloves 14 teaspoon salt 1 Ziploc freezer bag (Quart size) Combine tomato, celery, green pepper, onion, vinegar, currant jelly, cloves and salt in a 2-quart glass measuring pitcher. Cook uncovered in microwave oven 30 minutes at HIGH, or until desired thickness; stir every 5 minutes. Cool. Pour into Ziploc8 brand heavy duty freezer bag, press to remove air and seal. Store in freezer. When ready to use, remove bag from freezer and refrigerate overnight to defrost. Serve cold. Makes about 1 23 cups. NOTE: To cook conventionally, combine ingredients in a 2-quart saucepan. Bring to boiling over high heat. Reduce heat to simmer and cook uncovered about 1 hour, or until desired thickness; stir occasionally. Proceed as directed in recipe. mo J Be sure to read the instructions in your tax package. They can answer most of your tax questions. A public service mettage from the IRS i . ft V le3 The Blue Ribbon Goes To Chicken Cordon Bleu In France "cordon bleu" was once the emblem of the highest order of knighthood, merited only by the finest in the kingdom. Later, the symbol was adopted as the Blue Ribbon of Gastronomy for dishes of the greatest distinction. The first taste will tell you that Chicken Cordon Bleu is an entree deserving of its name and its fame. In the recipe's classic form, preparation was long and involved: chicken breasts were halved, split and boned; pockets were slit in each to fill with the finest of ham and cheese; all was then breaded and baked. It's no wonder that Chicken Cordon Bleu became a Special Occasions Only entree! Now, the coveted blue ribbon is within reach of even the novice cook. Chicken Cordon Bleu Casserole, laced with wine and white sauce, studded with crisp broccoli, broc-coli, is distinctive in color, taste, and texture. tex-ture. It goes together quickly, thanks to boneless chicken breasts (available in most supermarkets), white sauce mix, and frozen, chopped broccoli. And it cooks in minutes, too, thanks to the technology that produced microwave ovens and Saran Wrap brand plastic film. Because the main ingredients the chicken, ham, cheese and broccoli are cut to pieces sized for even cooking, preparation time is minimal. Covering with Saran Wrap helps to retain the individual textures and tastes of ingredients. Chicken Cordon Bleu Casserole is now simple to make for any Knight, any night. Chicken Cordon Bleu Casserole 14 cup milk 14 cup dry white wine 1 package (.87 ounces) white sauce mix 1 pound boneless chicken breasts, cut in bite-size pieces 1 package (10 ounces) frozen chopped broccoli, thawed, drained 2 cups (6 ounces) finely shredded Swiss cheese 1 cup diced ham 12 cup cornflake crumbs toft IhM Many people take diuretics or "water pills" for high blood pressure. pres-sure. These medications are very effective and time-tested for safety. Many doctors use them as the first choice of treatment. Diuretics along with a salt-restricted diet, usually help your doctor maintain your blood pressure within a normal nor-mal range. A problem sometimes associated with diuretics is low potassium. The main loss of potassium from the body is through urination. As a result, many diuretic users at one time or another are low in potassium. potas-sium. Drinking a glass of orange juice or eating a banana daily may not be enough to prevent this. If you experience symptoms of low potassium: excessive tiredness, muscle weakness or cramps and irregular ir-regular heart beats the heart is a muscle you should see your doctor. Medical If Lipoplasty a surgical technique tech-nique for fat reduction is becoming a widely accepted way to treat stubborn stub-born pockets of fat that won't respond re-spond to diet and exercise. Last year, some 75,000 procedures were performed, up 50 percent from just a year earlier. A recent national survey of physi cians who perform these procedures proce-dures found that: Women seek lipoplasty more often than men to increase their sexual attractiveness. Career advancement was named by men as a reason to improve im-prove appearance. Men express more concern "( about correcting signs of aging than women. The most popular procedure performed on females is the removal re-moval of their "saddle-bags." For men, it's the removal of their "lovehandles." Lipoplasty involves the injection of a saline solution in such areas as the thighs, buttocks, hips, abdomen abdo-men and chin. Then, a suction device de-vice is inserted through a small incision in-cision and fat cells are vacuumed away permanently. Magnifique? Of course! But this Chicken Cordon Bleu microwave recipe earns its blue ribbon for ease of preparation as well as classic taste. Saran Wrap, vented via a fold at one edge, helps to seal in the moisture and flavor while distributing heat evenly. 2 red pepper rings and parsley for garnish ' Combine milk, wine and sauce mix with whisk in a 1 12-quart microwaveable casserole. Add chicken pieces and stir to combine. Cover with Saran Wrap brand plastic film and vent. Cook in microwave oven 8 to 8 12 minutes at HIGH, or until chicken is tender and sauce is thickened; stir twice during cooking time. Carefully stir in drained broccoli, Swiss cheese, and , ham. Sprinkle cornflake crumbs evenly over the top. Cover with Saran Wrap and vent. Cook in microwave oven 4 to 4 12 minutes at HIGH, or until thoroughly heated. Let stand covered 2 DRESS UP CHICKEN Glaze adds flavor ' Summertime is fun time and the last thing you probably want to do is spend lots of time cooking. For an easy picnic or patio supper dress up Swanson Plump & Juicy Extra Crispy Chicken with an easy to make Honey Glaze. Just heat the chicken according to directions and brush on the glaze five minutes before the chicken is done. You can serve it hot or let it cool and take it along to the picnic. HONEY CHICKEN GLAZE 1 package (16 ounces) Swanson 3 tablespoons Dijon-style Plump & Juicy Extra mustard Crispy Chicken 1 tablespoon soy sauce 12 cup honey 1. Heat chicken according to package directions for conventional oven. 2. In small bowl, mix well honey, mustard and soy sauce. 3. Remove chicken from oven; brush with honey mixture. Heat 5 minutes more. Makes 4 servings. PICNIC STYLE: Cool chicken 30 minutes. Cover loosely with waxed paper and refrigerate. Dijon Cuts The Mustard r The French consume over 5,000 tons of mustard a year. That's a lot of mustard, so you can well imagine French cooks consider mustard their preferred condiment. They know that mustard can transform everyday foods from simple to sublime. According to Larousse Gastronomique, "The famous Dijon mustard has, quite rightly, for centuries been considered the best." Only Dijon mustard enhances without overwhelming, offers assertive flavor without bite. The difference is in the ingredients. Added to the black and deep yellow mustard seeds, water and salt is verjus, a slightly acidic juice pressed from unripened grapes and fermented. Here's an easy main dish for a change-of-pace family meal or spur-of-' the-moment dinner party. Serve these lamb chops with a Cotes du Rhone Villages red wine; it's full-bodied and sturdy enough for the nippy meat. COTELETTES D'AGNEAU GAULOISE (Makes 6 servings) 6 shoulder Iamb chops 1 garlic clove, minced Salt and pepper Trim excess fat from chops. Rub chops with garlic and sprinkle with salt and pepper. Mix mustard with lemon juice and spread over both sides of chops. Coat both sides with bread crumbs. Cook under preheated broiler, 8 inches from heat, for 7 to 8 minutes on each side. Microwaved Casserole - ) j ' minutes. Garnish with red pepper rings. Season to taste. Makes 4 to 6 servings. NOTE. To cook conventionally, combine milk, wine and sauce mix with whisk in a medium frypan. Add chicken pieces and stir to combine. Cover and simmer about 14 minutes over medium heat, or until chicken is tender and sauce is thickened; stir occasionally. Remove from heat and stir in drained broccoli, Swiss cheese, and ham. Pour chicken mixture into a 1 12-quart oven-proof casserole. Sprinkle cornflake crumbs evenly over the top. Bake uncovered 50 to 60 minutes at 350F., or until thoroughly heated. Garnish Gar-nish with red pepper rings and parsley. WITH A HONEY GLAZE 3 to picnic chicken. 14 cup Dijon mustard Juice of 12 lemon 1 cup dry bread crumbs |