| Show Food 2D Tuesday March 28 1995 Fiddle Faddle will satisfy your sweet tooth Fat-fre-e 89 POPCORN Fat-fre425-oun- SUPERMARKET to $129 per cc SAMPLER $129 to $159 and $189 to $249 per box per Bonnie: This new version of Fiddle Faddle is made without the butler used in its traditional caramel com A cupful serves up 100 calories no fat and more than 4 teaspoons of sugar You can cal 31'’ times as much plain popcorn for the same 100 calorics Although it would make a better snack it won't satisfy your sweet tooth like this will Carolyn: This new version of Fiddle Faddle 85-oun- cc 127-oun- fat-fr- By JOYCE ROSENCRANS Scripps Howard News Service Thinking of funny food on April Here arc some ways to inject a little mentality into your menu — short of putting white pepper in the potatoes or salt in the sugar bowl Make “noodles” by slicing long thin strips of zucchini or carrot with a flcxiblc-blade- d potato-peeljoy-buzz- er er gadget Cook the zucchini “noodles” in chicken broth and sprinkle with Parmesan cheese Make deviled eggs but skip the yolks and fill each hole with a concoction of your choice from green spinach dip to pink salmon salad If you can find them fry up a batch of purple potatoes Serve a yellow-tomat- o salad with a casserole Make a dessert — a pizza pic Instead of dough pat out a pic- - pastry crust Bake until done Spread lightly with whipped cream cheese then top with strawberry jam instead of tomato sauce Add green maraschino or candied cherries instead of green peppers Slice a chocolalenut candy bar crosswise to resemble pepperom while-eggpla- nt fool-thc-c- slices Grate while chocolate over all to resemble mozzarella Cut the sweet pizza in wedges to serve Make mud pie or dirt flowerpots Line little clay pots with foil fill with “dirt”: crushed Oreo crumbs blended with chocolate pudding and whipped cream Fill flowerpots and drape a Gum-m- i worm over the side of each Poke in a plastic posy on a stem Potato candy is an old food: Blend mashed potatoes with an equal part (or more) of powdered sugar Shape into small bite-siz- e potatoes and roll in cinnamon to coat Poke in potato "eyes” with a skew- fool-the-c- popcorn tastes almost as good as the original and it's easy to understand why: Although it contains no fat it has plenty of an equally delicious but not so equally ingredient: sugar d or HAAGEN-DAZ- SORBET S Raspberry Strawberry Zesty You can use the cooking liquid later in a soup or baked goods But as Hunsaker points out you’re subjecting it to high temperatures again which loses more nutrients Rather than worrying about everything being completely fresh and raw Hunsaker recommends that cooks find a practical balance and consider cooking techniques that optimize nutrient retention Microwaving is one of the best ways to cook vegetables because cooking time is short and little water is used Susan SalTel-Shripresident of the Utah Nutrition Council said Her volunteer group of dietitians is promoting microwave cooking with Utah’s senior population which may not be eating enough fruits and vegetables Microwaving “cooks them so they’re soft and easier to chew but you don’t destroy as many nutrients as boiling or steaming" she said “You can even cook them on the plate you’re going to cal them from" But getting some people to try microwaving is a challenge “Older people either love their microwave or it’s a foreign piece of equipment" she said FREE IN-HO- S152® B3k cauliflower in the microwave but I didn’t like how it turned out as well” she said “And steaming is just as easy” Dewey said she was raised on a farm where fruits and vegetables were a diet mainstay and those habits have continued throughout her life She also likes making vegetable-packe- d soups “But the only trouble about those is you eat them for four days" COMMENTS EXAMPLES Usually best at preserving nutrients in vegetables because it cooks so fast and requires no added water provided you don't overcook Little nutritional loss w hen reheating leftovers or cooking frozen foods Cabbage and broccoli lose only 10 to 205- of vitamin C when microwaved vs 27 to 62 lost w hen boiled in lots of water Microw aved spinach loses only minimal amounts of folaein (a B vitamin) vs 23 lost when boiled Requires short cooking time and little water so is good for retaining nutrients Generally vegetables love 50 less minerals during steaming than boiling Carrots lose 17 to 30 of vitamin C BLVD Baked potato loses 60 of vitamin C if left to stand for 1 hour vs only 20: lost if eaten right after cooking Conventional frying at high temperatures is g vitamins destroys quicker and should require less oil thus it's less destructive of vitamins Most fried vegetables lose 25 to 85 of folaein French-frie- d potatoes lose up to 90 vitamin C Alaire Hart of Kaysville says she prefers eating raw vegetables She swears by carrot sticks for keeping her in good health as she approaches 80 Sometimes she adds when it comes to cooking “a gotid salad is easier to fix" Raw vegetables are sometimes harder for older people with dentures to chew but “I've found that if you're not in a hurry you can sit down and take vour time HOIKS: MON marga- KK1 2 Mates fresh parsley Scrub potatoes and peel a single strip around the middle of each (This eliminates the need to pierce potatoes) Combine potatoes and butter in a microwave-saf- e casserole Cover tightly with a lid oi vented plastic wrap Zap on high 6 to 8 minutes or until tender storing alter 1 minutes Sprinkle with parsley and stir well to coat Serves 4 703 NORTH MAIN LAYTON - Examiner other states for our fresh produce" she said “There's a lot of seasonal variation and it's more economical to buy them frozen or canned The shelf life is longer" Greener broccoli With so many variables nutrition labels for canned goods use what is considered an average nutrient amount for that particular canned vegetable says Hunsaker Actual amounts may vary Limp yellow broccoli isn't always a sign that cooking has removed all the nutrients says Rachel Jones a dietitian with the Utah Health Department Rather it's a chemical reaction caused when the lid is kept on the cooking pot She says for greener broccoli cook it with the lid off in about h cup of water Jones says Utahns eat a lot of frozen and canned produce “W e produce onions apples mushrooms and cherries in large quantities but we rely heavily on one-fourt- Coupons in your Sunday 9 10 5 SAT ill 4 Standard-Examine- I DAYS SAME AS CASH i t i3oo socm 226977 If you're eating canned fruits use those packed in their own juices rather than heavy syrup to get more nutrients and less sugar per serv ing adv ises Jones She also likes using applesauce packed w ith apple juice “It tastes a little less sweet but it's still tasty" she said &V v A3Y' ' -- APRIL 1 TO APRIL 8 X fA y -j r add up to BIG nt Chef rine rO- "!X$27so poi Source University of California at Berkeley : OREM Stzsn -I of chewing carrot sticks" W hen Hart does cook she prefers steaming “I have a microwave but I use it mostly for warming up leftovers" 'AWjrYJC tatoes LiT 1 The higher the temperature and the longer the cooking time the greater the vitamin loss Craoer 90 HVRWS0X of vitamin C w hen french when cooked whole Broccoli loses 25 of vitamin C when boiled for 2 minutes vs 33 after 1 minutes Unpeeled potatoes lose little vitamin C and folaein during boiling vs up to 25 lost if peeled Green beans lose 72 cut and boiled vs 46 t ONE WEEK DELIVERY On Most Products I SO - ESTIMATE ME Call Toll Free in Utah tins items fresh-brewe- Microwaving is one of the best ways to cook vegetables because cooking time is short and little water is used said Susan Saffel-Shrie- r president of the Utah Nutrition Council Custom Draperies Pleated Shades l’’& 2” Aluminum Blinds -- V Bonnie Tandy LcNang is a nxisiered auiiiiun and coauthor of ' drams" Harmony Books) Cd(’in H vman is a tank fatd luna’ic and author ol "I'm A Spam I an" (Lonzmeadon Press) Each neck thee unique three new Unxi Sanaa prefers steaming vegetables like broccoli cauliflower yams cabbage carrots and peas With her electric steamer she steams some type of vegetable nearly every day “I tried doing broccoli and OGDEN Parsley Potatoes tablespoons chopped ices coffee-flavore- can Bonnie: Like the other coffees in the General Foods International line this one contains lots of artificial ingredients that aren't normally found in a cup of coffee Each cupful contains 60 calories and 2 grams of fat But if you don't mind the additives and like Kahlua sweeteners and cream you might feel differently Personally I'd prefer adding a splash of Kahlua and a dollop of sweetened whipped d cream to coffee e Ada Dewey an Ogden resident in her 70s likes cooking corn on the cob in the microwave but Now it's time to move on to other almost as easy potato recipes 2 great-tastin- GENERAL FOODS INTERNATIONAL COFFEES Kahlua Cafe $269 to $309 per To preserve nuinents use little water Place food in water only when it’s at full boil Cover the pot or pan to speed up cooking Save the cooking water for soups and grav ies The steam approach You know how to “bake" potatoes in the microwave (Scrub pierce several times with fork place on paper towel zap until just tender let stand wrapped in terry towel 3 to 5 minutes to absorb extra moisture tablespoons butter or g Carolyn: This is a dessert with a horribly snobby sounding name Flaagen-Daz- s Sorbets are basically sherbet without the weird colors or artificial ingredients and with some of the strongest true fruit flavors ever For instance I've never tasted a belter mango-flavore- d anything and that includes real mangos' Skip the bars (which taste like something artificial was added to keep them on the stick) and the chocolate (which isn't that rich) and put the others m mini Dixie like Italian Cups to cat er Carolyn: Those who know that d Kahlua is might think of a Kahlua-flavore- d coffee drink as redundantly silly I did too before I tasted this one It is strongly flavored creamy frothy and sweet In other words it's everything that Nestle and Maxwell House's cappuccino powders aren't and should be frozen desserts to a new Wood Blinds Pittsburgh Post Gazf'ttp 2 at From ID Verticals Shutters Crystal Pleats those potatoes pounds small new or red in low-fhigh Cook Here are new ways to zap '6 Rolls-Royc- fat-fre- caramel-coate- fat-fr- Here’s some zany ‘treats’ for April Fools’ Day cc Bonnie Tandy Leblang and Carolyn Wyman Universal Press Syndicate ce Fools’ Day? Lemon Mango and Chocolate pints and Wild Berry and C hotoljte bars $28 per pint or box ot three 243-ounbars e Bonnie: T he of ice cream companies has just introduced a Cadillac line of sorbets Haagen-Daz- s sorbets arc e and all natural They’re thickened with fruit pectin (whereas competitor Real Fruit thickens its chunky sorbets with vegetable gums) Haagen-Daz- s fruit sorbets basically contain fruit puree and fruit juice: the chocolate blends cocoa egg whites and sweeteners They are all yummy In fact these raise the standards fiddle faddle e Standard-Examin- er savings! Mixi© TjOOlGO so 93KTS5GK35G (ByWalmart) S44-Z0S- 0 lie Slock All The Tools For The Coot! -- 930 atSJ 0XS33F (55J2SX) Oven Browned Potatoes tablespoon maigaime teaspoon soy sauce 'i teaspoon dried chives or leaf herb of your choice N teaspoon papnka 4 small baking potatoes peeled cut in quarters I : In a shallow I1 micro-w- a casserole zap margarine on high (lOt) percent) about 4S seconds or until melted Stir in soy sauce herb and paprika Add potatoes turn to coat with margarine mixture vc-sa- fe o QD QsQ Zap on high 6 minutes to 8 minutes or until fork tender stirring several times during microwaving Serves 4 POOR copy! m |
