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Show 4 Jfcm&!& 3 Landers C3 Weddings C4 ' CZ The Daily Herald i Tuesday, January 23, 1996 Homemade soup is restaurant hit ' JC Mickelson 's Restaurant ' 2100 S. Main Nephi Owner: Jens Mickelson Mrs Adbar and I hit the road on Saturday night and headed down to Neghi to try JC Mickelson's Restaurant. We had seen an advertisement on a billboard in this part of the county and figured it was high time we give it a try. I For those of you who are familiar with the Mickelson fami-lJens' father used to own and operate Mickelson's restaurant, once located at 720 S. Main in Nephi. We" arrived at the restaurant at 7 p.m. and were seated right away. The restaurant set up reminded ' ' yi me of Dennys or Village Inn lots of booths, desserts in the display case at the front. Our waitress, Tonya, was really SaS Adbar to take fat out of your game From the National Pork Producers Council From the National Pork Producers Council Since the Super Bowl is as big a snack day as it is a game day, here are some easy ways to cut fat from the football feast: Kick Off Flavors: Traditional dips and dunks becom lean by using no-fsour cream and mayonnaise as the base. Salsa is everyone's high-flavfavorite with no added fat. Stock up on your favorite or offer a variety of salsas from mild to fiery for a "tasting." Serve hot baked tortilla with low-fand vegetable dippers. chips ft "4 . bubbly and happy to tell us about some of the menu selections. I was especially excited to hear that of the soups are homemade, "right down to the pasta," as Tonya told us. The menu was full of selections and also included a section for seniors and "lites" (salads, reduced fat selections). The restaurant's special on the menu was country fried steak, normally $5.79, but advertised as $5.29 that night. Mrs. Adbar decided she was in the mood for steak and shrimp ($10.99) and I chose to try the chicken sandwich ($5.79). We were tempted to order the sticks ($2.69) for an appetizer,, but decided to save room for dessert instead. All entrees come with soup or salad, tropical fruit, potato or other Vegetable and a homemade roll. I ordered an extra side of tropical fruit. It wasn't really all that tropical just your average cantalope, grapes and canned pineapple mix but it was pretty good, all moz-zarel- la nonetheless. Once my entree came, I knew I I should have tried had goofed the chicken Mediterranean sandwich ($5.89), advertised in the menu as coming smothered with herbsVspices, onions, peppers, tomatoes, mushrooms, olives and melted Swiss cheese on grilled sourdough bread. It surely would have beat what I had: a rather bland piece of chicken stuck between a grilled sesame seed bun with lettuce, tomato and pickle on the side. I am not much of a Swiss cheesd fan, so I had requested anything but that kind on my sandwich. I got none, however, because the restaurant was out of any other kind but Swiss. But where the sandwich lacked, the chicken noodle soup I tried definitely made up for it. The thick pasta noodles mixed with vegetables and chunks of chicken would make the restaurant owner a fortune if this soup could be found on grocery store shelves. Mrs. Adbar described her steakshrimp combo as fair. Her meat was cooked the way she liked and it was pretty tender. She had no complaint. We also both enjoyed the homemade rolls that came with our meals. Our meal came to us in a time-J- y fashion. The only interuption to the pleasure of our dining experi-tnce-wthe loud, country music we were trying to while jlaylh aU C don't particuarly care for it, butfrul it been at a volume that would have allowed me to hear rnyself talking to Mrs. Adbar, I wouldn't have minded so much. : When it came time for dessert, :we ,Vere eager. There were several iselcttons listed on the menu, incjudjng several homemade items. Mrs. Adbar ordered a slice of 6reQ key lime pie ($2.59) and I ordered a mini sundae ($1.19) a sooop of vanilla ice cream smuyicrcu wiui toppings ui yuui chcied I chose caramel and hot fudge, whipped cream and nuts, o . Mrs. Adbar's pie was rich, a icreamy blend of cookies and crcahrit was flavorful, but not ;too,sweet. My sundae was average-, just the right size. tTSIDE: Friendly service, hoincmade items. DOWNSIDE: Loud country "music, chicken club sandwich. as IP CP at e, Huddle at Home j Leaner and Meaner Start soups or stews base like tomawith a no-fto juice or defatted chicken, beef, ham or pork stock. For a sandwich buffet, offer low-fa- t, high-flavchoices like sliced honey ham or pork roast seasoned with a Cajun rub. Take it easy on the cheese if your dish calls at make-your-o- I . .aim. for cheese, decrease the amount by half you won't miss the extra. Big Tackling Tastes Offer spicy, no-fcondiments if serving a fM4 at sandwich buffet: Mustards, cream hot sauces, no-fcheese blended with minced onion and pepper sauce or, hot sauce on practically anything gives your taste buds so much to think about, they won't miss the fat. il 1 The First Quarterback Plan on feeding folks Snack at i It I I - n canned vegetables beans and peas low-f- corn, with a or nonfat at vinai- grette. Punch up the flavor with minced jalapeno pepper and add color with diced red bell pepper. "Super" Sweet Ideas Include or t low-fa- no-f- at dried snacking items fruit, such as apricots and figs, and pretzels make a counterpoint. Substitute pureed fruit (applesauce or prune) for fat when making those half-tim- e brownies. Get off your duff! scrimOrganize a half-tim- e weathin the yard mage er permitting! sweet-and-sal- ty II i m . iiih m ii in hi in This year, Super Bowl partiers look to for big plays, including tradi- tional football fare. Clockwise from top From the National Pork Producers Council DES MOINES, Iowa If ever there's a time to throw a party, it's Super Bowl Sunday a day we pay homage to football and food. Chips, dips and tacos and chili are the major players of the day, but foods that go with football don't have to be loaded with fat. With this year's Super Bowl in Phoenix, treat guests to party foods that are made leaner by combining lower fat ingredients and the big flavors of the Southwest. Say "adbs" to fat and "hola" to a fiesta of flavors. "The spicy taste of the Southwest gives you a big taste for the game," says Robin Kline, a registered dietitian and director of the Pork Information Bureau for the National Pork Producers Council. "Spicy Southwestern flavors st and are popular with well another go popular food pork." For the second year, pork will be on the roster of Super Bowl advertisers and on lean menus at coast-to-coa- right: Winning White Chili; Touchdown Black-Eye- d Pea Dip; First String Man- Salsa; Time go Salsa; Fire-Roast- Super Bowl parties. A Fiesta-Styl- e Smorgasbord A Super Bowl feast can satisfy a crowd or a small gathering of buddies, and meals should offer a variety of foods and be simple to eat. So bring the gang and let them call to a huddle the shots by setting up a buffet. "The only real show-stoppshould be the food set up buffet-style for both host and guests to enjoy," Kline says. "It's easy. Guests can grab from all the good eats at their leisure and head back to the TV to savor the big tastes without missing any of the action. siua--' m Out Pork Burros and Quarterback sadillas made from lean pork roast; Cornbread. and Jalapeno-Chedda- r Que-Phoen- ix Super Bowl parly siimmecS-dow- n a boneless pork loin roast using it as the quarterback all your "main dishes." Cut roast into cubes to use in a favorite soup, stew or chili recipe. ing and for the Kline suggests Winning White Chili, which combines the spicy taste of garlic and ground cumin with healthful white foods, including cubes of pork, roast to make easy Southwestern-style finger food like Quarterback Quesadillas, which com- bines garlic, cumin, oregano, jalapenos and fresh cilantro with grated cheese and chopped roasted pork in a crispy flour tortilla. Or, for easy, lean Southwestern-- "sandwiches," like Time Out Pork Burros, combine navy beans, chick peas, white shredded bits of roasted pork, kernel corn and wild rice. chopped onion, garlic and "A big pot of chili can be jalapenos. Guests can assemble made ahead of the game. Let it their own burros, wrapping up simmer until your guests are the savory mixture in wanned ready to ladle out their own flour tortillas. Bench Warmers bowls and carry it back io the It's easy for hosts to serve couch," she explains. Drive An Easy Win chips and munchables that are low in fat by making a few key been have cut A little pregame planning will After cubes recomKline a the loin, have of from plays: help you strong lineup pork low-fFill Big Bowk: Every party remainder of the foods buffor mends roasting tasty your and make it easier on the the pork, then chopping and needs munchies, so set out big fet low-fbaked verhost. shredding it for other recipes to bowls full of Seme foods to include in your round out the Southwestern sions of your favorite chips. Baked flour tortilla chips can be s like soiree. playbook: hearty stew or chili; "Roasting is easy," Kline bought or made quickly at home. Just lay out wedges of flour foods like crispy quesadillas and says. "It's an effortless way to on a baking sheet and tortillas be since and and using tacos; you'll chips, salsas couk, and dips for super munching. the roast in different ways, you bake in the oven until crispy and brown, seasoning to taste with can cook it the day before," Square Off Kline recommends purchas Kline recommends using the salt, seasoned pepper or chili er style Do-Ahe- ad at at Crowd-pleaser- all-st- ar soft-she- ll '! i i Photo Courtesy National Pork Producers Council Making a fi almost immediately after they arrive. Make snacks available during all four quarters, and save the main dish for halftime. d Serve portions. StimuAvoid the Rush late traffic flow, keeping timeouts to a minimum by dividing the food into serving stations, in different rooms or at different tables. Put the appetizers in one place, the soups and sandwich-;-e- s " in another. One" ' Keep it Simple like stew dish knockout a great or chili with basic "sides" (like bread and relishes) gives the chef plenty of time to cheer. Ice it Down Fill a large plastic tub (or your bathtub) with ice and cold drinks, saving refrigerator space and allowing easy access for guests. Put Hire a Home Team the kids to work on the sidelines to help restock cold drinks and replenish snacks. Winning the Jerseys If your budget ;tllows, make cusor hats to comtom memorate the occasion. bite-size- Improve traditional salad for a Super Bowl salad.' Mix some three-bea- Assign seating sections for opposing teams. As fans arrive, teams can assemble and form their own cheering sections. Let guests who are there for the food and fun pick a team to root for out of a hat. Award gag prizes for the goofiest or loudest cheering section. Protect No Party Fouls your players' laps by using big cloth napkins. Try squares that can be tucked into shirt collars for a "bib" effect. This will offer more security when eating soups or sloppy sandwiches, allowing total concentration on the game. The Perfect Equipment Wrap the silverware in napkins so guests can grab it all in one play. Create a menu that requires only a fork or a spoon. 18-in- or rt8 nvs iff ..?..t-.a- . at uuji.MWMBiaaeaimn i Super Bowl Sunday can send the host or hostess into a fumble. Here are 10 tips for throwing a party with simple suggestions on strategies, timTHE of course ing and game: The Lucky Leader Have one of your guests serve as "team captain" for arriving guests to free you for kitchen pre-gaduties. or Accounting for Taste : Tips to make the party fun Top 10 plays ,,, powder. Spread Out: For a real twist on chips, tear up a loaf of crusty bread or even bagels and spread the pieces out on a platter they'll be perfect for your favorite flavorful spread and salsas. Vote for Veggies: Veer off the beaten path with a tray full of seasonal veggies. Cut up, veggies make great vehicles for condiments. You may opt for purchasing already prepared veggies from the produce department at your favorite grocery store. Give Dip Some Zip Trade sour cream-base- d dips for the stars of salsas. the appetizer field Most salsas have no fat, but plenty of flavor to bowl the crowd over. Or, have guests as the bring their own jars admission. of price Today, there's a wide range of salsa available. Chances are you'll end up with an interesting from sweet salsa vetdes array to fiery hot red blends to plea.se all palates. ; (See PARTY, Page C2) |
