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Show Page C2 THE DUIA HI RAI Pn.vu. L). Dove candy smoother than kisses k!ulr 31. IW5 Holidays don't have to b Those who want more information or ho would like to reserve their seats can call 226-5- 55 extension 325. Those who want a free handout can send a stamped envelope to Health Educaaon. 145 i 29 cents per trial bag of four pieces. Also available in bags'. Bonnie: Research indicates that stearic acid, the saturated tat in chocolate, doesn't raise the "bad" cholesterol levels in your blood. That's the good ne ' The bad news is that te is high in fat and caiories. i; not a good idea to eat a whole lot c it. Carolyn Wyman Tucsdav. By SUSANNE WENDT Food Eater Ca :y Hea Bonnie Tandy Ltbuir.-- i ii registered Juutum. Camhn Wyman i a junk fi,d Zuti nt'tk. tlit i.ri;ujin thru 'it'U food it7H. ; Dove Chocolate Promises Canity. Milk and Dark Chocolate. of Itah. & w As the old y mc goes, a r.ionient on the on lifetime a t:;e hips. lips, Well, the holiday season is longer than a West 13(H) South. Orem. I T 84604. Here are some of the recipes included in the 60 low tat holiday recipes FHP will be offerine. moment. It's .it least two months of turkey, stuffing, cakes, pies. Christmas cookies and holidav ham Whew hi- -t imagine what those h.ps are gome t Wk like. The people d FHP Health Care say the holidays don't have to he a time of weight-gai- n despair and guilt. "When people think ot the holidays, they quickly think of overeating and the need to start dieting." said Dana Bihet'sion of the FHP Parkway Medical Center. "At Parkway Medical Center, we emphasize that diets don't work. We take a posuie approach tivusmg on what you want and being realistic." The center will hold a seminar called "And Still he Merry: (nude to Surviving the Holidays" Nov. " rrom to s p.m. m the upstairs conference room ot' the P.ukwav 1300 South. Medical Center. 145 Cost is S5. and can he applied to upcoming programs as well. Sixty low tat recipes will also be available tor's 15. -- ROASTED PORK LOIN 1 12 pound roasted pork loin, trimmed of fat Makes 6 servings. Nutrition information per serving: 405 calories. 12.2 grams fat. 39.3 grams sodium. 112 milligrams cholesterol. Serve with the follow ing recipe for Rosemary Potatoes and Carrots. ROSEMARY POTATOES AND CARROTS 1 12 pounds small red potatoes, peeled 3 large carrots, peeled, cut in thirds 1 granules teaspoon 1 teaspoon fresh rosemary, finely chopped cloves garlic, minced tablespoon fresh rosemary, chopped pepper to taste 2 sprigs fresh rosemary Rub pork loin with garlic, rosemary and pepper. Place m a roasting pan coated with cooking spray; top with rosemary sprigs. Insert a meat thermometer into the thickest 1 area of the roast. Bake at 350 degrees for hour 4d minutes per pound i. or until thermometer reads 160 degrees. Remove from oven: let stand 15 minutes. Slice pork loin and serve on a platter garnished with roasted potatoes, carrots and rosemary sprigs. Drizzle remaining juices over the pork, potatoes and carrots. 1 boiling water. Add potatoes and carrots to roasting pan with pork loin during the last 40 minutes of cooking. Combine butter-flavore- d granules w ith 2 tablespoons warm water and rosemary: baste potatoes and carrots occasionally with this mixture while they are baking. LENTIL AND PUMPKIN STEW 2 tablespoons apple juice concentrate, thawed 1 margarine tablespoon - Associated Press Comfort foods are an ideal By The Supermarket Sampler That's why companies like I applaud candy Doe for making tiny bite-sie- d pieces so you can enjoy an occasional candy without overindulging. Carolyn: Would you rather have a promise or a kiss? Iri terms of human interaction, a kiss. In terms of cand. a Promise. That's because new Dow Chocolate Promises are smoother and richer and delicately thinner than Hershey's Kisses and come in dark and milk chocolate flavors instead of just milk. Mushy sayings printed on the inside wrapper also make these confectionery kin to romance novels. a Breads. Rubschlager and Rye Pumpernickel. $1.49 to $1.99 per loaf. Bonnie: W hen bit into a slice a bread my of this new head Hooded with memories of mv late mother and the thin, Rye-Ol- I Rye-Ol- square bread she ale w ith cottage morn- and cheddar cheese every ing. That would be reason enough to love these breads. But each slice also prov ides a hefty 3 grams fiber in 100 calories. A sandw ich made with these would provide more than 25 percent of the fiber you'd need in a day. And they're also both made without wheat, a big plus for those with a wheat allergy or gluten intolerance. Carolyn: What can you say d about tiny loaves of bread heavy enough to serve as jogging hand weights'.' Breads that are so bursting w ith fiber that the tiniest topping threatens to topple them into grainy pieces.' Breads with a sourdough flavor that ages and deepens over time like wine'.' I would say that it's an acquired taste and almost as much of a curiosity as a foodstuff. A Rubthin-slice- schlager Baking spokeswoman says this style of bread is traditional for making open-face- d sandwiches in Northern Kurope. And I used to think it was the long cold winters that made those people so hardy Lee hum Kee Vegetarian Stir-Fr- y Sauce. $2 to $2.50 per bottle. Also available in 9.2-oun- size Bonnie: This Lee Kum Kee product is a vegetarian alternative to Chinese oyster sauce, a dark brown liquid mixture of oysters, soy and preservative that's s traditionally used to flavor and as a condiment. L.ee Kum Kee's vegetarian stir-frsauce uses mushrooms to flaachieve the ov vor and contains no preservatives. This should make it a hit with vegetarians and people who don't eat shellfish for religious reasons. At 740 milligrams sodium per tablespoon, this new sauce is almost as salty as oyster sauce, so both should be used in moderation. Carolyn: l:or once. Bonnie's point about saltiness is Although many Asians use like ketchup, to my Western taste, both oyster sauce and this new shiitake mushroom-flavorevegetarian one are too salt to be poured on cooked meat or vegetables. But used sparingly (say 2 tablespoons per pound of food), both add a nice. rich, although not overpowering flavor to just meat and vegetables. Incidentally, since Lee Kum Kee is reportedly the company that invented Chinese oyster sauce in 888 (its owner was inspired by his original restaurant's Chinese new stir-frie- y well-take- d stir-frie- d coastal location and abundant local oyster supply), it seems altogether fitting that it should also come out with the vegetarian choice on a crisp, cool autumn day. Easy to assemble, these tender pork chops are loaded with slow cook flavor. Sauteed red onions, dried apricots and prunes simmer hi this dinner, offering a sweet counterpoint to the meat. Serve with mashed potatoes and 'jreeii beans. low-calor- ie 34-inc- h 1 1 1 i4r- h Iff l - AP Photo DiCilio. Northbrook, one-skill- Joanne Johnson. (Jlenview. III. marshmallow ami dipped in chocolate or some other flavor, such as banana or vanilla. Though imitations abound, the real thing from in Chattanooga. Tcnn.Vall iSOOi Q. Where can I get canned Nancy C;.rey. soup? Chicago. A. She crab soup, a celebrated specialty from Charleston. S.C.. is 251-340- A. Those gooey sandwiches, which, along with an RC cola, form the basis for many a Southern lunch, are multilayered wonders: rounds of graham three cookies, stuck together with can he ordered Bakerv tanooga A. Rainbow morsels, a semi-swemorsel covered with multicolored candy coating, were discontinued in March IW3. so a recipe adjustment is in order. Nestle now has a Nestle Crunch morsel that, although it won't offer a riot of color, w ill have a little extra crunch. Or. use a mixture of butterscotch, white chocolate and semiswect morsels for a tricolor effect. Q. I would love to order Moon Pies, a regional Southern treat. Do j ou have an address? the Chat Newspapers Drinkers in Belgium, where often reaches the status of science and religion, may not be getting the best out of their beer because it is being served in r beer-drinkin- g the glasses. And the same holds true in Germany. France and the Netherlands, experts tell New Scientist magazine. They found brewers often served specialty beers in thistle- wrong-shape- d f she-cra- b a rich and indulgent use for blue crabs s from nearby waters. have the edge over lor soup, thanks to bellies filled with orange roc that enriches the soup. They're far more scarce than the males, highly prized and She-crab- expensive. The soup can be ordered from a Southern specialty boutique in one of Piggly Harold's Cabin, Wigglv's The cost Charleston locations. per can. phis and handliiiii. Call (S03) shipping is M.SM 722-276- Q. Can you tell me where to purchase Burma brand Russian Helen black caraway seeds? Rusin. Chicago A. Burma no longer markets Russian black caraway seeds. Lack of demand and perishability led to the decision to pull it from the line. Although the color differs from the more common brow n caraw ay seeds, most sources suggest that there's little discernible difference in taste. 0. What are Nicoise olives and where can they be pur- chased? Nicoise A. inee-SWA- olives are tiny, dark brown, tree-ripene- shaped glasses to make them loam more. This, they say. traps the flavor under the foam. They recommend that these beers be served in glasses that reduce the size of the I'oamv head. large-necke- d SIT I'll) COOK TRICKS?: David l.elterman's mom. Dorothy, is cooking up a recipe collection 1 1 1 d olives that are brine-cure- d then packed in olive oil. Imported from France, they often are specified in recipes that are French in origin. stores and some Specialty stock them. supermarkets As a substitute. Creek kalamata olives are perhaps the closest variety as they also are Common black or mission olives, on the other hand, are picked green then cured in a lye solution. This, along with oxygenation, results in the black color. Q. I would like to know where g to get the juice tree-ripene- d. self-stirrin- America Online subpitchers. scriber MOrcenel A. The clear acrylic pitcher, with a paddle inside, is available through Chef's Catalog. The price is SI 5.99 plus shipping and handlim:. To order, call (S00) 33S-323- Q. Can you find out where to get the Margaret "Mary McBride Encyclopedia of Cooking?" I only have half of the sections and am sorry more than 100 times over that didn't make an effort to complete the set. Angeline Milani, Rock-for1 d, III. A. Although the series is out of print, you may be able to track it down at a used book sale, garage sale or used bookstore. for Pocket Books. "Home Cookin' With Dave's Mom: Recipes From (he Heartland." due out next spring. includes such taste treats as "Dave's Uncle Fail's Creamed Chipped Beef on TaterTots." Don't be fooled, however, by the title of her son's first hardcover effort: "David Letterman's Book of Top Ten Lists and Zesty Lo-C- Chicken Recipes." That book, just out, is actually recipe free. "It's brazenly fraudu- lent." Letterman O'Donnell says. writer ORANGE KISS-MCAKE Cake: orange cup raisins 13 cup walnuts 2 cups flour cup sugar teaspoon baking soda teaspoon salt 1 cup milk 13 cup margarine or shortening, softened E 'Late show' star's mom prints cookbook Knight-Ridde- Gross. Miami A. I don't remember a lot of winners the Pillsbury Bake-Of- f not even the recipe that won in 1988. when I was a judge but as soon as read your letter I recognized Orange Kiss-M- e Cake as one of the "classics." recipes so popular they qualify as Americana. Other Bake-Of- f winners in this category would include Peanut Butter Blossoms peanut butter cookies with Hershey's Kisses in the center and Tunnel of Fudge cake. Lily Wuebel won "the 1950 Bake-Ofwith Orange Kiss-M- e Cake, which she described as "a man's cake, not too sweet, just a simple cake." Her husband, a baker, said this after she won: "Here I bake and bake cakes all my life and never win anything, and she bakes just one and wins S25.000." This is an updated v ersion of the recipe from Pillsbury (we all know food processors weren't in our kitchens in the '50s). It's a wonderful alternative to fruit cake lor the holidays, but like it as a brunch or coffee-brea- k cake any time. 1 main dish, made with Prune and Pork Skillet Supper is a pork chops, simmered with prunes and apricots. Source list helps people in the search for their favorite foods III. Newspapers 1 1 Where, oh w here can my favorite food he" Many call and letters ask a similar question. Here's a loundup of where to get specific items. Q. My family loves Rainbow S'Morsels but I no longer can find the Nestle rainbow morsels needed to make them. Nancy ! I Q. My wonderful Italian grandmother used to make Cake. Any Orange Kiss-M- e chance of getting the recipe M. before the holidays? PORK SKILLET Sl'PPER 4 loin pork chops, about thick 2 tablespoons Hour 12 tablespoons butter cup sliced red onions 14 cups chicken bouillon or broth cup dry red wine 34 cup (about 4 ounces) pitted prunes 12 cup dried apricot halves salt and pepper, to taste Chicago Tribune i By LINDA CICERO one-skill- By PAT DAILEY v Cake is still a winner after 45 years Knight-Ridde- r Steve 1 1 2 eggs Topping: 13 cup sugar teaspoon cinnamon 14 cup finely chopped nuts 1 wal- Heal oven to 350 degrees. Grease and flour a pan. Squeeze orange, reserv ing One-thir- d cup juice for topping; remove seeds. In a food processor or blender, grind together orange peel and pulp, raisins and walnuts; set aside. In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 3 minutes at medium mixspeed. Stir in orange-raisi- n ture. Pour batter into greased and floured pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 13 cup orange juice over warm cake in pan. In small bowl, combine sugar and cinnamon: mix well. Stir in walnuts; sprinkle mixture over cake. Cool completely. Makes 16 serv ings. Nutritional information per serving: 236 calories: 4 grams protein: 40 grams carbohy drate; 8 grams fat; 28 percent of calories as fat; 1.4 grams fiber: 29 milligrams cholesterol; 246 milligrams sodium. Nina Yaegcr remembered baking of Miami a chocolate cake in the World War II days of food rationing made w ith honey rather than sugar and iced with seven-minut- e frosting j In a laree saucepan, heat the concentrate i ! j and marsanne. Add onion, ginger and heat medium ov j er until saute oreen pepper: broth: stir chicken and j lentils Add soft. well. Bring mixture to a boil: reduce heat; ; i cov er and 'simmer 20 minutes. ahdi Add pumpkin, parsley, pepper, curry 20 to 40 minute's allspice. Cov er and cook more until pumpkin is tender. Place half the' stew in a blender or food processor for 10 j seconds. Pour back into saucepan. To serve. j garnish each bow w ith chopped tomato. servings. Makes 6 one-cu- p Nutritional information per serving: 177 i calories. 2.3 grams fat. 13.3 grams sodium. j less than milligram cholesterol. Kiss-M- e -- Coat pork chops with Hour. Melt butter in a large, nonstick skillet over medium-higheat. Add pork chops to skillet: cook about 10 minutes, turning once, until browned. Remove chops from skillet: set aside. Add onions to the skillet: cook and toss until lightly browned, about 5 minutes. Remove chops to skillet: add bouillon and wine. Bring to simmering, cover and simmer 30 minutes. Add prunes and apricots; cover and continue to simmer about 10 minutes until chops are just tender. Remove chops to platter: keep hot. Continue to cook sauce to reduce slightly. Season with salt and pepper. Spoon fruit sauce over chops. m Wash potatoes: slice in half: parboil for inch of 10 minutes in a covered pan with cm These chops have slow cook flavor Bonnie Leblang j 1 butter-flavore- d 2 to 3 medium onion, chopped minced teaspoons fresh ginger, 1 small green pepper, chopped 1 cup lentils, uncooked ' 4 cups chicken broth, unsalled in cubev-i 3 cups pumpkin, cut lor 1 14 pounds winter squash, peeled I taoiespooii paisic? 'J 13 teaspoon pepper tablespoon curry i8 tpasnoon allspice tomato, chopped (optional) 1 2 using corn syrup instead of sugar. She said the cake was "wonderful, moist and heavenly." and asked help in finding the recipe. Alice Landry of Key Largo, Fla.. sent a chocolate cake recipe using honey instead of sucar. "For best results when baking without sugar, beat like! crazy after each stage of mixing ingredients." she adv ises. "Catherine Fago of Miami sent a yellow cake recipe that can be made with chocolate or cocoa to be like the recipe Yaeger remembered. Her recipe came from the wartime supplement in the 1945 edition of "The Modern Family Cook-book" by Meta Givens. The recipes were "prepared especially to help women meet wartime restrictions without depriving their families of the variety which is important ... to a diet." well-balanc- These are both very moisi cakes, perhaps a bit sturdier than cakes made w ith sugar, but still delicious. The cooked icing is fabulous. An added bonu was that making the cake pro- v ided a lively history lesson for C mv children. " HONEY CHOCOLATE CAKE 2 cups Hour 12 teaspoon baking soda 12 teaspoon salt 12 cup shortening 12 cups honey ! y 1 2 eggs 3 squares unsweetened,,,, chocolate, melted uil 23 cup water teaspoon vanilla Sift flour with baking soda,, 1 , and salt. Cream shortening and very,, a table-,,- , gradually add honey a at time at first, spoon slowly increasing amount added. Beat,, very hard after each addition to keep the mix thick. Add 14 cup of the flour mixture and beat -well. Add the eggs one at a time,,, beating well after each addition. Add the melted chocolate. Add,,; the remaining flour in thirds.':: alternating with water. Beat"-- ; well after each addition. Add'" "i vanilla. Divide hatter between and floured layer cake ,..,...i itiik u.,1.. ltd ,(..-.,.-1.1 . Lt WVLII IJUIM 111 .'.'U'UL I'wi-ifor 30 minutes. Let cool, then' frost as desired. Makes 8 to 12; servings. Nutritional information per1 serving: 495 calories, 6 grams' protein. 79 grams carbohydrate;1 20 grams fat, 35 percent of calories as fat. gram fiber. 53 mil- -' hgrams cholesterol. 204 milligrams sodium. . ' I YELLOW CAKE 2 cups cake flour 2 teaspoons baking Ml teaspoon salt powder J 12 cup shortening (half butter if desired) 13 cup sugar 23 cup light corn syrup 2 eggs, separated and whites stiffly beaten 14 cup milk teaspoon vanilla 1 Silt flour and stir in baking powder and salt. Cream shortening thoroughly, blend in sugar, add com syrup and beat until flully. Add egg yolks and again beat until light. Add flour mixture alternately with milk, in several portions, beating well after each addition. Stir in vanilla and fold in stiffly beaten egg whites. Pour immediately into 2 layer pans or one baking pan lined with waxed paper on the bottom and buttered on the sides. Bake in a oven for 20 to 25 minutes or until golden brown and springy when (ouciieo. I urn out onto cake racks to cool before frosting ."serves 10 io j. 350-degre- e |