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Show Youth Begins at Breakfast ECTION Breakfast is exactly what its name implies, the breaking of the nights fast As such, it should be given the time and attention it deserves. Pinto Bean Meal Picture-Perfe- ct By DONETA GATHERUM - LAYTON When most families have pinto beans for supper the highly nutritious dry vegetable is usually the main ingredient in chili or ham and bean soup. A PINTO bean supper in the Dix Roberts home might include every course including drink and dessert. Over the past 14 years Mrs. Roberts has become a expert on the use of pinto beans. For six years Dix Roberts and his brother grew pinto beans on their West Layton farm. They got the idea from friends they made through Farm Bureau activities. The friends and fellow farmers came from Monticello, a great bean growing county. THE ROBERTS family purchased a grain combine and coverted the machine so it would harvest pinto beans. The crop is planted in the spring like a grain. Many pinto beans are grown on dry farms. When the entire plant is dry, harvesting is done in the same way grain is processed. Mrs. Ruth Roberts says she never cooked a dry bean until Dix started growing them. Interest in this new crop prompted Ruth to learn all she could about pinto beans. She discovered the bean is one of the best sources of protein. BECAUSE OF Mrs. Roberts involvement in the Farm Bureau programs and the Davis County Homemakers organization plus her interest in LDS Church programs and in community affairs, soon many people discovered Mrs. Roberts was an authority on many aspects of cooking including using pinto beans. The excellent way she presents information in demonstration form made her a popular guest at many homemaking meetings and seminars. According to Mrs. Roberts, there are two ways to cook pinto beans. You can soak 2 cups of beans in 6 cups of water overnight or you can par boil the beans by putting them in rapidly boiling water and cooking them for 2 minutes. If you use the par boil method, let the beans sit for at least one hour before you Finish cooking them. TO ELIMINATE the stomach gas many people experience after eating beans, Mrs. Roberts suggests sprinkling the beans with a little meat tenderizer before cooking them. Salt toughens beans so it shouldnt be added during the cooking process. WHENEVER MRS. Roberts cooks beans she does a large pan full. The beans that are not eaten immediately are stored in the refirgerator for use later on. The water used in cooking the beans is saved and used as the base for a fruit punch. Beans used in fudge and cakes are mashed with a fork. RUTH ROBERTS family appreciate having cooked beans in the fridge. They take out a small dish of beans, heat them in the microwave and eat the beans with butter, salt and pepper. The following recipes are representative of the many Mrs. Roberts has collected and used. The results are good. It is fun to try preparing an entire meal using pinto beans in every dish. self-taug- ht POHBUE It is liked by all, fun to eat and adds a new twist to eating. What to serve for dessert that is liked by all and is not traditional or filling is a question every cook asks when planning a special meal. One solution to this problem uses fresh fruit, an acceptable light food that is not overly filling or too sweet. For those who want something extra, prepare a pot of warm, sweet fondu sauce into which you and your guests can dip the small whole fruits and berries or the pieces of larger fruits. Add cubes of pound cake to complete the dessert arrangement. GROUP THE fruit attractively around the fondu bowl. Pineapple, papaya or bananas can be served from their own skins. For easy dipping, keep the heatproof dish nearly filled with sauce. -- THE FOLLOWING four fondue recipes use sugar and cream as base ingredients. Each sauce has a mildly defined flavor. All can be made ahead and reheated at serving time. Allow 'A to 1 cup fruit for a serving plus 3 or 3 cubes of pound cake. j ' ' POWDERED SUGAR FONDUE In a small saucepan mix 1 cup unsifted powdered sugar and 1 cup whipping cream. Stirring, bring to a full boil; cook 30 seconds. Pour into fondu pan; stir in I or 2 Tbsp. cherry brandy (optional). ORANGE-HONE- Y FONDUE a small saucepan, combine V cup butter, Vi cup whipping cream and 2 Tbsp. each of sugar, honey and orange marmalade. Stirring, bring to a full boil and cook u 30 seconds. Pour into fondu pan and add 2 Tbsp. extract. d or or other liquer orange In C?in-trea- orange-flavore- BUTTERSCOTCH FONDUE In a small saucepan blend I cup whipping cream and Vi cup firmly packed brown sugar. Stirring, bring to a full boil and cook about 30 seconds. Pour into fondu pan and add 2 or 3 Tbsp. rum or butterscotch flavoring. BURNT SUGUR FONDUE a small saucepan over high heat cook V cup sugar without stirring until it melts and caramelizes; tilt pan'to mix. At once pour in Vi cup whipping cream and cook In Ruth Roberts says she never cooked a pinto bean until her husband started growing them. Now. in the nas expert on the bean. A pinto bean supper in the Rolterts' home includes years, she has become a and dessert. drink the the every course, including sell-taug- MIMSTRONE SOUP 2 cups pinto beans 6 cups water for soaking or par boiling Dissolve 12 bouillon cubes or dry bouillon (beef or chicken) in 12 cups hot water. Add beans and 1 small bay leaf, I clove garlic, minced. Bring to a boil. Reduce heat and simmer covered until beans are tender (2-- 3 hours) Melt: ': cup butter, add I chopped onion I cup thinly sliced carrots 1 cup thinly sliced celery Toss until well coated with butter Add: 1 cup sliced zucchini (optional) 1 cup green peas (fresh or frozen) s ADD ALL to the bean mixture and simmer until vegetables are tender, about I hour. Add 2 cups finely shredded cabbage and I cup tomatoes (canned), 1 cup broken spaghetti. Cook about 12 minutes or until spaghetti is tender. Do not over cook. PINTO PUNCH BACON-EGSALAD 2 cup cold, cooked pinto beans. G I d cup coarsely chopped onion tsp. grated Vi cup coarsely chopped celery Thin dressing to moisten Salt and pepper over low heat, stirring frequently, until carmcl sugar dissolves. Add another '2 cup whipping cream and V cup sugar. Stirring, bring to a full boil and cook about 30 seconds. hard-cooke- 3'i cups strained bean juice eggs (3 eggs) 1 . MIX ALL ingredients together lightly. Chill. Serve on salad greens. 2 cups orange juice 2 cups pineapple juice 3 cups hot water oz. pkgs.) or Sprite DISSOLVE jello in hot water. Add juices. Chill. Just before serving, add carbonated drink. 2 packages lime jello (3 I quart 7-- PINTO BEAN FUDGE 23 cups canned milk" 1 23 cups sugar ': cups diced marshmallows chocolate chips Vi cup chopped nuts I cup cooked, strained beans 1 tsp. vanilla COMBINE sugar and milk in heavy kettle. Boil 8 minutes stirring constantly. Add remaining ingredients and stir until marshmallows dissolve (miniature marshmallow work fair). Pour in buttered pan. Cool and cut in squares. This is a snack that is rich in protein. I I ': cup PINTO BEAN APPLE CAKE cup butter or margarine 1 cup brown sugar 2 eggs 1 cup warm water 2 cups flour I tsp. each soda, salt, allspice, cinnamon I cup mashed pinto beans I cup sweetened applesauce 1 cup raisins I cup nuts I tsp. vanilla Vi CREAM BUTTER, sugar and eggs. Add water and .dry ingredients. Stir in beans, applesauce, raisins and nuts and vanilla. Bake in 2 greased loaf pans at 350 for 40 to 50 minutes. Very good for freezing. YouA Begins With A Good Breakfast By LELORD KORDEL Number Nine of a Series A 64 year old student of mine stopped me on the street and, with a twinkle in her eye, said, Guess what? Im whistle bait again. I was walking along the beach in shorts, w hen a couple of college students drove up and started whistling you know, real wolf whistles. This was todays healthy woman talking. But how well I recalled our first meeting ten years earlier. Her husband's recent death came as a great shock. She stopped caring what happened to her. To cook only for herself, seemed too much trouble. She resorted toeat-in- g snacks Her nutritional intake became very lopsided. As a result she lost weight. Her arms and legs became scrawny, ema-- , ciated. Her torso was distressingly lumpy from poor muscle tone. There was nothing organically w rong, yet she was listless, dull-eyebored. She had lost interest in life. But now, ten years later, her figure, filled out was straight and slender. 1 could well understand the college boys whistles. It was such a simple thing, and so often is the case. Her recovery" came about when she learned the importance of a good breakfast. It was hard trying to convince her. IMPORTANT MEAL I consider breakfast to be the most important meal of the day, I had told her. It is exactly what its name mcans-t- he breaking of the night's fast. As such, it should be given the time and attention it deserves. Why is breakfast so important? Because the beginning of the day is the time when the body needs the most cncrgizingfucl. That is, if it is to function at maximum efficiency. You cannot expect a hasty, breakfast, a sugary snack and a quick, protein-poo- r lunch to keep your body fueled and energized throughout the very hours of the day when you put the greatest strain on your nerves, brain cells and muscles. The habit of saving up all day for a heavy meal at night is what puts the "spare tire around the waistline. Because you go to bed shortly after the evening meal, your body does not mid-morni- require the energy it does throughout your long waking hours. For this reason, the food consumed at this late meal is stored rather than burned. Stored as fat deposits around the liver, the heart and the arteries. This is why I teach you your breakfasts should be high protein meals. Not stop-ga- p snacks. Your evening meal can be a light one, so unburned energy foods are not allowed to store up overnight as unwanted fat around the waistline. Or in the most dangerous of all places-t- he arteries. While honey Is a natural sweetner that Is an excellent substitute for sugar, pediatricians ore concerned about honey given to babies under one year of age. The latest thought on honey given to such young bebies is that youngsters can contract botulism. If confusion should arise os what to da contact your baby doctor and follow his recommendation. An article In last week's edition of this paper raised some con- cera We regret any inconvience this article may have caused. CREATER ENERGY This type of breakfast will give you energy without a feeling of stuffiness. of foods more readily This is because smaller amounts high-prote- Breakfast is the nutritional foundation of your activities for the next 12 hours. Your day can be no better than its foundation. USE CARE IN GIVING HONEY OLD BABIES TO ONE-YEA- R 14 ht in appease the appetite than the bulky (and carbohydrates. old student had taken My this advice. Within a month she perked up and started eating three regular meals a day. high-calori- e) 64-ye- ar Her muscle tone improved. She stood straighten There was no hint of 'abdominal droop' that formerly made her figure lumpy and unattrac- tive. Even hair and fingernails improved. Arms and legs filled out. She began bursting with new energy. Is it any wonder the college boys whistled as she walked along the beach in shorts? Not bad for 64! Distributed by Specially Features Syndicate . All Rights Resened Condensed from the book " Eat Right and Live Longer by Lelord Kordel. Next: Keeping weight tinder control. How to get rid of extra pounds or stay ax shm as you art! BREAKFAST SUGGESTIONS Take your time while eating breakfast, even if it means getting up half an hour earlier. You cannot get the maximum good out of breakfast If one eye is on the dock. v Eat oil the fruit you want at breakfast, preferably whole fruit. It is an excellent way of preparing the stomach for the other food to follow. v Have one or two high protein foods. Scrambled eggs fortified with skim milk powder for extra protein can keep you going all morning, s' Two boiled or poached eggs with a helping of cottage cheese, or a cube of Cheddar, is another idea |