| OCR Text |
Show Page42-T- HE HERALD, Provo, Utah. Sunday. August 22. 1982 Ice Cream Foods Addicts Ir J -J r- By Gaynor Maddox My education in icecream enjoyment began at age 7 with a gift of 25 : i 4 V , i r jc & f X I cents from an otherwise disagreeable aunt. I was instructed to buy an icecream cone for a nickel every Friday afternoon for five weeks. By the end of that time I had become an icecream addict. cones were soon succeeded in my affections by banana splits, Mexican sundaes and tutti-frut- ti slices of brick ice cream. Today there are thousands of flavors of commercially made ice cream. And ice cream now comes in many packsuch as aged forms - Ice-crea- bars, ice-crea- m sandwiches, sundaes, par-faiand pies designed primarily to tempt young ts buyers. A welcome discovery for lovers of all ages is "The Homemade Ice Cream Cookbook" by Joyce and Christopher W. Dueker (The m Bobbs-Mer-ri- Leeflang teaches foods by "magic." Food Mggic Teaches Youth If you have ever struggled with a child trying to tell him to eat something because it is good for him, you know the meaning of the word "frustration." Susan Leeflang, a Utah State University Extension staff assistant, has attempted to make nutrition education fun and exciting for children by incorporating magic tricks into her presentation. Also a registered dietician, Leeflang says she got the idea for using magic tricks from some dietetic journals and began trying them on the job. Since January she has given her Nutrition Magician presentation to about 2,000 children in Utah. She turns chicken bones into rubber, makes eggs float and pumps orange juice out of a child's elbow to keep their attention. "The type of presentation works best for children in kindergarten through third grade. After that they become skeptical and start picking up on the tricks," Leeflang says. Leeflang's Nutrition Magician demonstration is part of the Expanded Food and Nutrition Program nutrition education (EFNEP), a federally-funde- d program. The program, administered locally through the USU Extension Service, is designed to teach nutrition and food management skills to families. You can't teach anything complex, she says, but you can teach children to recognize the four basic food groups and a few vitamins and minerals. Leeflang says she decided early to gear more of her nutrition education effort to children rather than adults. Although the teaching is more difficult, she believes there is a much greater opportunity to instill good eating habits in children as opposed to adults who are set in their ways. She says she gets a lot of practice with new tricks by trying them on her own children ages 8, 6, 4 and 1. "By trying the trick at home first, I can get a good idea what age group will respond best." Leeflang s presentation is filled with her own visual aids to help keep the children's attention. "Art is just something I have always done as a hobby and it has helped out a lot in different teaching situations. Some of my future goals are to write a nutrition cookbook for children and illustrate children's books," Leeflang says. low-inco- Ask the Cook: Calico Bread Readers of this 6aSh VALUABLE Juki quantity on hand. Delivery within mm .. '.L 13 aays. vraer wim cash deposit only Limited high fat content. In general, the finer the ice cream, the higher its percentage of butter fat. A typical cup of ice cream has 400 calories as compared to 200 calories for a cup of whole milk. One of the nicest things about homemade ice cream is that you can skimp on fat and still make a delicious dessert. Because you use superior flavorings and avoid fillers, you don't have to rely on richness for good taste. Try making ice cream with milk (even skim milk) instead of cream. Your fans will still declare it richer and bet- ter than high-fa- t mercial flavors. WITH COUPON ONLY ea. St Designer lengths OR TABLES GROUPS elsewhere to $3.98 yd. WOOL BLENDS BOARDS lit 1 INTERFACING Heavy weight 45 wide (fifB 45" wide Qfi, TO 1.49 1 ,0( INTERFACING N 45" wide COORDINATE SOLID OUTING FLAKXEL 1.98 45" wide PRINTS 89c CLOTH 45"toM"wide 3.98 SOLID COTTON KNITS 779 SHERPA FLEECE 7.90 54" wide DIAPER FLANNEL 10yd. ir bundet WINTUCK elsewhere $3.49 yd. $2.9 45" wide Jenny Beyer yi bun T 69 lJ. 14, 31 and 12" ra " Z Z.98 yt quantitiy lasts. 90" to 101" wide KNIT STRIPES 95 yi Chest Stripe 60" wide KNIT COLLARS Full bolts Priced elsewhere to $5.49 men or women 1.X7 stylet l'i 60" wide Gingham VINYL 45" wide PATTERN round and FILE BOX 2 BONDED BATTS $320 90" 10f elsewhere to 89 ea. LaMode CARDED American Cancer Society SCUD ea. limit 6 per customer ea. BUTTONS 1.49 card BROADCLOTH ALL ADVERTISED COMPANY POLICIES 2.29 yi bundl 1Q( I7 60" wid. yd. Coats and Clark Vtt yd. iI no TO CONES OF yd. THREAD 00 7ao Priced elsewhere to $3.98 yd- - yd. , Qa 4.00 School SCISSORS iaa q.UU Priced c . J fI .49 0 n n La VI vvyca. 3000 yd. cones elsewhere to $5.98 pr yd. SPECIALS ARE SUBJECT TO AND bolts f yd. 1.98 ei Spring eMs 45" wida Full Priced elsewhere to $4.49 yd. 2.49 3.98 imit 100 cards per customer Burlington or Milliken GABARDINE yd. ' IT 50" to 60" wide byndle 3.49 PILLOW FORMS 12. 14, and A. WOVEN yd. yi soiart yd. l.VO 45" wide Washable 4.98 yd. 779 VINYL PRINTS Juvenile yd. 3.98 TABLE COVER 54"w.de l9o 31 t STRIPE COTTON KNITS 1 elsewhere to $3.98 yd. 7Zl 49c yl SHEER NYLON TRICOT yd. dt.VU yi RIBBON WASHABLE 1.49 . no 5 .90 Jet yd. bolts Priced gc iMn bin AA0 GATHERED EYELET TRIM Full oo , .00 110n .TV yd. 1.J9 Cuddiy Smooth VELuX 10 yd. .... 0 colors limited colors. 54" wide COTTON COORDINATES 1.49 wide YARN Coatt md Park While PRINT Priced VELOUR . 5.98 yl 60" wide Wamsutta rut' ROSE ea. STRIPE SWEATSHIRT FLEECE 45" wide yd. 54" to 60" wide tt ZQ yt 60" wide Priced 7 yd. yd. bolts elsewhere to $11.98 yd. Select group yd. 98 yd. NAVY BLUE DENIM (NEWSPAPER ENTERPRISE ASSN.) Full Priced Navy BULK JEAN ZIPPERS 1,5,7. and 9" tong Full bolts WEAVERS , 1.19 2.19 yt 45"wide yd. , fl0 ji Q7 8 (KITING FLANNEL PRINTS Gunne Sax .TO 1.98 yi INTERFACING N light Weight 4S wiae Iron-o- I 5.98 yi Select poup only N and Fancy WOOL AliD Sale ElMwher Priced ht checkups. Solid ONLY. NOT ALL ITEMS IN ALL STORES. CUTTING Wqfe '(CLIP&SAVEJ'ft PrlrmA The Duekers' book offers a wealth of icecream recipes ranging from real chocolate to fresh, fragrant peach. Once you taste the goodness of homemade ice cream, the store-bougvariety will never seem the same. I've always believed in uikintf cure of myself. But exercise and diet are just part of keeping fit. (Jet regular cancer 12 off! with $5.00 fabric pruchase '''' SHIRTINGS com- flour cups cups whole wheat flour to 1 tablespoon cocoa 1 to cups rye flour 2 3 rups quick or oats, uncooked Dissolve yeast in warm water. In large bowl, combine milk, butter, sugar and salt. (Butter may not melt completely.) Stir in dissolved yeast and flour. Mix at medium eggs. Add 3 cups speed on electric mixer for 1 minute. Grease 3 medium bowls. Portion batter evenly into prepared bowls. Add enough whole wheat flour to one portion of batter to make a stiff batter. Cover; set aside. To remaining portion of batter, add oats and enough flour to make a stiff batter. remaining Cover. Let all 3 batters rise in a warm place 14 hours or until double in size. loaf pans. Generously grease two Punch down each batter; spoon alternately into prepared pans. Cover; let rise in warm place about 45 minutes or until double in size. Meanwhile, heat oven to 375 degrees. Bake about 30 minutes. Remove loaves from pan; cool on wire rack. Makes Loaves. two For your copy of the Let's Ask the Cook booklet, "Sourdough and Other Breads." send 50 cents and a long, self addressed stamped envelope with your request to Carol McGarvey. Box 4994, Des Moines, Iowa 50306. (ct 1982 The Register and Tribune Syndicate Inc. 1 (0)00 Plaid and Stripe the eggs 4 Coupon good August 23 and 24 only Limit two patterns per customer ITEMS ARE ON SPECIAL 2 Vi to PATTERNS tlttfr VmCLIP&SAVE)' good, rich taste of ice cream comes from its l McCull, Butterick, Vogue, Simplicity I vitamin A and the B vitamins of riboflavin and thiamine. It is also relatively high in protein. $ (virUABLE COUPON) 03 calcium, By CAROL McGARVEY Where is the summer going? How many people have you heard say that lately? Why, it's almost back to bread-bakin- g time again. Sure, some do it all summer but to others, autumn is the special time for good aromas. Here's a new recipe for Calico Bread, which features three grains: Quick or oats, rye and whole wheat. Cocoa is added to the rye batter for the darkest color. Serve it for any meal or for snacks at any time. CALICO BREAD t 1 (l uyi C Full bolts packages active dry yeast t cup warm water (110 to 115 degrees) Vi cups warm milk (110 to 115 ilcgreea) 1 '3 cup butter or margarine 13 rup sugar 2 teaspoons salt 6 COUPON), SEEKER hand-cran- Unfortunately, (too? Gfcnaft 167-pa- ge paperback will learn about the creative pleasure inherent in mixing and freezing their own ice cream. The authors tell all about the simple equipment and techniques used in preparing homemade ice cream. They offer advice on everything from buying an inexpenk sive freezer to selecting the ingredients. What about nutrition? The authors note that ice cream has the nutritional strengths and weaknesses of all dairy foods. Like milk, ice cream is an excellent source of phosphorus, fMte anna? ll Co., Indianapolis-NeYork, $7.95). RESTRICTIONS. NO DEALERS L2 vm vm ea. limited 4 per customer |
