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Show celebrity cookbook tzars Qitzaip Piesented in ILetvs your interest each week by KUTV and Cream o'Weber Dairy By Carolyn Dunn, KUTV Consumer Marketing Specialist More nutrition pancakes temperature will give a heavy souffle, and one that is overdone on the outside before the inside is set. 4. Omelets can sometime end up with a layer of yolk at the bottom. Tms simply means too little mixing. Too much mixing makes a heavy, compact omelet. It takes practice to know just how much to mix, and the omelet must be cooked immediately after mixing or. it may separate. 5. When you make an angelfood cr sponge cake from scratch, the proportion of egg to other ingredients is of special importance. If you are using small eggs, you may need to use more eggs than if you are using medium or large ones. too-hig- information needed by medics Accoidmg to Dr. George Christakis of New York's Mount Sinai School of Medicineata recent science symposium, nutrition education for all medical doctors is needed now and should be a must for future medical doctors, if they are to diagnose primary nutritional deficiency diseases. He pointed out that a National Nutrition Survey has revealed that growth and developmental failure, nutritional anemias, clinical and states are common in lower populations. He further stated that attending physicians need comprehensive clinical nutrition knowledge in treating patients in intensive care units, coronary care units and in other areas. Eggs are plentiful and can enhance the preparation of many recipes if they are used in the right way. Keep these hints in mind to get the most value for your egg money: 1. If the mixture has a large proportion of egg, keep the cooking temperatures low to moderate. Do not overcook. 2. Eggs are used as a thickening agent in pies, custards, puddings, sauces, etc. In cooking a starchy filling, first combine the starch with the liquid and cook thoroughly before you add the egg. Two egg yolks or two egg whites have the same thickening power as one whole egg. 3. Eggs are used as leavening in light, airy souffles. Combine beaten egg whites and other ingredients with a folding not a stirring motion. And watch the cooking temperatures. A VSDA Canned peaches Milk and nonfat dry milk HAVE a lidiiulous memory of falling down the rellar steps with a lame rot of thicken nrd dumplings and winding un in the coal bui with it nl oer me. It really was r e 1 v f u nnv, sinver Peggy Lee said, bursting forth with a crescendo of And the men laughter. lauehed. because they enjoyed the whole thing. I was their lady elown. "P e g g v, w h o's better known for her inimitable song syling than her wonderful drv, equally gentle humor, was recalling her childhood spent growing up and helping to cook for the thrashers on a Jamestown, North Dakota farm. The idea of Peggy the gawky kid, covered with chicken and coal dust, seemed in it self a ludicrous cartoon. On this early cold spring day, she was regally attired in a comfy wool chaliis caftan of stain-glas- s colors, toying with her (a pacifier she plastic carries since she gave up smoking), seated in the gold brocade chair of her Waldorf-Astori- a suite. Seldom shy in her performance, she, nonetheless, still has those rare moments when shes reticent in social situations and she's never engaged in any personal ballyhoo. A highly sen sitive, philosophical person, she communicates more easily in song, on canvass and in verse. p Some facts about yogurt 1. What is yogurt? A dairy food made from pasteurized 2 percent milk fortified with extra nnlk solids. Also added is a scientifically pre- pared natural yogurt culture which protexduces the flavor and pudding-hkture. An approved preservative, potassium sorbate, is added for long shelf life. e 2. How does yogurt come to market? In several fruit flavors. You w ill find it in sundae style w ith the fruit in the bottom of the carton and Swiss style with the fruit blended in. Stabilizers such as starch or gelatin may be 1 added to stabilize certain fruit 3. How many calories? Approximately: 19 calories per ounce for the natural yogurt, 32 calories per ounce with fruit added. PIacc the carton 'bottoms-uponplate. Puncture the bottom with a can i pcjter and the carton will slide easily off leaving the fruit to drizzle down the sides of the yogurt. a WE USE to cook for thrashers and can the f r u i t. The songstress smiled broadly, her hazel eyes beginning to dance, as she recalled a childhood prayer she once ranled off during a trying performance some years ago: Father, if you let me sing this song, Ill stew your pears. I'll can your pears. I'd almost forgotten about that. Peggy has been cooking almost as long as shes been singing. My manager tells me I make a great spaghetti sauce. He wants me to go into the e business, but I never measure anything. I love to cook, but it's a little Fruit cocktail Potato and potato products Eggs note that one chain of markets has made public the meaning of fresh dating codes. This information is available at each market in a book which consumers can read The book informs them what the codes mean on the foods they buy. We first-han- Maharaja lamb chops over coals (Makes 8 servings) fiash-freez- 1 cup prepared chutney, finely chopped 14 cup (12 stick) butter 2 teaspoons lemon juice 34 teaspoon 14 teaspoon curry powder ginger 8 lamb shoulder chops now. I did someof, I a whole pot of ts Lake Salt The In a small saucepan combine chutney, butter, lemon juice, curry powder, and ginger. Cook over low heat, stirring occasionally, about 10 minutes. Adjust grill 4 to 5 inches from prepared coals. Grill chops about 10 minutes. Turn, brush thing cooked shells and didnt eat any. of your food budget by buying plentiful foods listed every Sunday in this column. Make the most hV.'oh KUTV (Ch. 2) Im very proud I did put a little of the sauce on some cottage cheese. with sauce, grill an additional 10 minutes or until desired degree of doneness. Serve chops with remaining sauce. (Chops may be broiled in broiler and basted with sauce, if desired.) piesents "The Carolyn Dunn Show" Mondays through Friday at 10 55 a Songstress Peggy Lee is sometimes found in kitchen making pancakes, bojsenberry sjrnp. cigarette mixtures. Home berries "I Plentiful Foods List for May: Broiler-fryer- s avid la ly Jolma Winn socio-economi- c Easy tips make good eggs speciality: ' Peggy likes small dinner parties at home in her contemporary house in Beverly Hills. George Cristy (a contributing editor at Town A Country) is a friend of mine and whenever I want to know what wine tc .tve, I just call him. He found Y ' ' - See ge 34 Imlffrinilk pniirnkr Peggys Buttermilk Pancakes 2 cups packaged cake mix pan- 2 2 2 2 tsp. baking soda tbsps. sugar large eggs cups buttermilk tbsps. melted butter Sift together pancake mix, baking soda and sugar. Beat eggs, mix with buttermilk; add to pancake mixture, stirring only barely smooth. Stir in melted butter. Rub griddle (or heavy skillet) with melted butter (or vegetable oil). Heat until a diop of water sizzlps when dropped on skillet. Pour pancake batter by spoonfuls on hot griddle. Fry until browned on boih sides. Serve at once with bosenberry topping, whipped or melted butter, hot maple or brown-sugacold applesauce sprinkled with cinnamon, or molasses. Serve alone or with fried ham, crisp bacon or sausage. r, Boy sen berry Topping 2 cups fresh boysen- - berries scant enp sugar fresh few drops lemon juice Wash, dry, pick over berries. Crush slightly, add sugar and fresh lemon juice. Chill well before serving over hot pancakes. AFTERTHOUGHTS: For convenience, an excellent frozen buttermilk pancake batter is now available in many supermarkets across the country. syrup is available in some food specialty oi health food shops. Fresh blueberries, black raspberries or fresh strawberries make tasteful variations. |