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Show T)avis Reflex Journal Bulletin Leader ulv S, 19 $i Favorite Cook Basic Food Is Experts Secret Doneta Gatherum Cook basic foods as simply as advice the Colleen Fechser of 1181 you can, Crestwood Road, Kaysville, has to give to people who want to know what makes her such a great cook. Mrs. Fechser is an expert in nutrition and dietetics. She graduated from the U. of U. in 1980 with a degree in home economics with an emphasis on foods. She first became interested in cooking and in nutrition when she was growing up in Provo. Mrs. Fechser says her family members were obese. She vowed that she would not follow this family pattern so she began training herself to eat balanced meals and to avoid things that would put on weight. Mrs. Fechser says overweight is the biggest health problem in America. We eat too much protein. Fast foods and our contributes to our poor diet habits. Exercise is as important to weight control and good health as a diet is. Another reason Mrs. Fechser has developed great interest in cooking and diet is because of her experience traveling with her husband, a career Air Force pilot who recently retired. The Fechser family has lived in many parts of the country. They spent one full year in Iceland. People living in Iceland have to rely heavily on imported foods, especially fresh fruits and vegetables. The diet consists mainly of fish, mutton and rich whole milk. Greenhouses are being built there to KAYSVILLE is g Cook basic food as simply as you can advises Colleen Fechser. life-sty- raise tomatoes and some vegetables. Because she advocates cooking from scratch, many of the foods she cooks best started out as original recipes. Friends would like a particular dish and ask her for the recipe. She started writing down ingredients and this practice combined witli recipes gathered from her many friends living all over the world have been included in the cookbook. The preface of her cookbook contains short stories about the people whose recipes are featured in the book. Mrs. Fechser says one good thing about her book is that all the recipes have been tasted and likes so well that people have requested them. Mrs. Fechsers most complimentary people are her family members. Her husband, Allan says, Not only does she make dishes, she also is an expert in nutrition and dietetics and she is pretty. The three Fechser children and their many friends also praise their mothers cooking skills. The oldest son is married and will graduate from BYU in December with a degree in electrical engineering. The second child, a daughter, will graduate from the U. of U. Law School in the spring of 1983. The youngest member just graduated from Davis High and plans to attend Ricks College this fall. At the present time Mrs. Fechser is employed by the federally funded W1C program. This is a food supplement program for women, infants and mouth-waterin- g Mrs. Fechser suggests planning a food menu around good nutrition practices. Include at least two glasses of skim milk in everyone's daily diet. Stay away from red meats. Eat more chicken and fish. Broil or bake meats. Dont deep fry. Vitamin A vegetables like brocolli, carrots, cabbage and squash should be served at least three times per week. Vitamin C is needed daily. Potatoes, oranges, tomatoes, strawberries and pineapple juice are a good source of this nutrient. Buy juices that are naturally nutritious or that have been fortified with Vitamin C. "There is nothing wrong with drinking water, Mrs. Fechser states. People need four servings of carbohydrates each day. Breads, cereals, rice and macaroni are energy foods. You need them to get going, especially in the morning. People can live without butter and rich foods. Stay away from prepared foods. When eating out, watch your diet by refusing extra bread and by keeping the sauces and dressing off hamburgers and salads. Mrs. Fechser says it is wise to buy no name brands. Learn to read the labels on packaged foods. You can learn much about ingredients from the label. With a little study and practice you can read the codes and discover what canning company supplies the no name products The following recipes are taken from Mrs. Fechsers cookbook They are easy to prepare, nutritionally balanced and delicious. Sip Savoury Citrus For Summer Refreshment Summer meals taste better when the food is served with an atractive, hostess-prepare- d cold drink. A good general rule to follow in serving beverages is serve hot drinks hot and cold drinks cold. Never serve lukewarm hot drinks or slightly cool cold drinks. Make all beverages as lovely and colorful as possible. Select garnishes and ingredients in beverages for color as well as taste. Try using ice cubes as a colorful garnish in cold drinks. Freeze syrups or juices in ice cube trays. The melting cubes will not dilute the drink. Cubes may be garnished by placing cherries, mint leaves, cloves, orange slices, etc. into the half frozen center of the ice cube. Citrus beverages with lemonade, orangeade or pineapple juice as the basic ingredient are enjoyed by nearly everyone. Try blending these basic citrus juices with fruit juices and purees like grape juice, apricot juice or peach and pear nectar. Carbonated lemon drinks or ginger ale gives a tang to citrus punches without detracting from the color or tasts of the beverage. The following simple punch a easy party treat. is SPICE FRUIT PUNCH 2 12 cups orange juice 1 cup pineapple juice 2 cups water grated rind of one lemon 1 Tbsp. strained honey 6 whole cloves 12 tsp. grated nutmeg 12 tsp. cinnamon 3 pints ginger ale Combine orange juice, pineapple juice, water and sugar. Add grated rind of lemon, honey, cloves, nutmeg and cinnamon. Mix and let stand three hours. Strain through cheese cloth and add ginger ale. Stir briskly and serve in glasses containing ice cubes. The cubes may be made of frozen fruit juices. Who's Your Favorite Cook Who's the best cook bor down the street? readers into the homes ed by you. If you have you know? Is it your mother, wife, sister, brother, a neighA new feature, Favorite Cook, will take ReflexJoumal of some of North Davis best cooks who have been nominata favorite cook, fill in the coupon and mail to: FAVORITE COOK Leader Reflex Journal Bulletin 197 No. Main, Layton, Utah Cooks Name Address City Phone (Home) (Office) Your Name Your Phone (Home) Favorite Recipes FRIED RICE Cook one cup of long grain rice as directed on package. Spread it out on plastic wrap to dry. Refrigerate over night. Fry one pound bacon cut into 12 inch pieces until crisp. Drain on brown grocery bag. Pour off fat and break 3-- 4 eggs into pan. Stir to mix and cook until set Cut into pieces and remove from the pan. Add 2 Tbsp. bacon grease and rice. Fry until dry and hot Add 12 cup chopped green onions and stir in bacon pieces and eggs. Mix well, serve with soy sauce. CREAMED TORTILLAS Brown and drain one pound hamburger with 1 large chopped onion, 18 tsp. pepper. Add one can cream of 1...... Why you are nominating this cook (Office) mushroom soup diluted with 1 soup can of milk. Add 1 can chopped green chilie with juice. Simmer 15 minutes. In a 9x13 inch pyrex dish place six tortillas (com) on bottom. Cover with one-hal- f creamed mixture and grated cheese (one cup). Put six more tortillas over gravy. Pour on remaining gravy and top with 12 cup mild cheddar cheese grated. Bake 375 degrees for 30 FRENCH BREAD (EASY) 12 cup warm water 2 Tbsp. yeast 2 cups hot water 3 Tbsp. sugar 1 Tbsp salt 5 Tbsp. salad oil 6 cups flour Dissolve yeast in warm water. Mix remaining ingredients in with 3 cups flour. Beat well. Add rest of flour. Leave spoon in batter and let rise ten minutes. Stir down and rise 10 minutes again. Repeat stirring and rising three more times. Divide dough in half and roll out to 9x13 inch rectangle and roll up like a jelly roll. Brush top with beaten egg white. Sprinkle with sesame seeds. Cut diagonal slashes across the top and let rise until double. Repeat for remaining dough. Put on cookie sheet (both loaves). Bake at 400 degrees for 30-4- 0 minutes. HOT CHERRY SAUCE cup drained cherry juice (add water to make a cup) 12 cup sugar 2 Tbsp. com starch 1 tsp. butter 12 tsp. almond extract drop of red food coloring 1 Bring juice to boil. Mix sugar and cornstarch together and stir into the boiling juice. Stir rapidly until thick and clear. Add butter, flavoring and red coloring. SOUTHERN CHERRY DESSERT Sift together 1 14 cup sugar 1 cup flour 12 tsp. salt 1 tsp. cinnamon 1 tsp. soda 1 cup chopped nuts 1 can sour cherries, drained 1 Tbsp. melted margarine 1 beaten egg Add cherries, egg and margarine to dry ingredients and stir only until moistened. Bake 350 degrees for 30 minutes. Serve hot with hot cherry sauce. |