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Show TODAY: Carrots, the taken-for-grantedfoo- d. Bffitos APRIL 6, 1983 Friends For Good Health The Cracial Carnot It is one of the most widely used, We live in an age of computers - complex, -- highly sophisticated machines that can be programmed to accomplish feats that tax even the wildest imagination. Yet all of them are infantile when compared to the capacity of the human brain. According to one well known researcher, you would have to build a building ten stories high and large enough to cover the whole state of Texas to house the microchips necessary to accomplish the work of one human brain. REGARDLESS of attempts at comparison, the brain is a marvelous part of the human machine. Your brain controls every single thing your body does. It runs the show. It is highly integrated with your whole body. The potential of your brain at any age and I emphasize, at any age is phenomenal. It can and does change at all ages. This most complex of all computer systems will remain plastic and continue change as long as it remains in a healthy environment and is maintained by a good cardiovascular system. NOW, WITH these facts in mind, some answers for quality living become obvious. First and foremost, a lifestyle of aerobic physical activity is a must for that good cardiovascular system Second, you will recognize the role of your best efforts in daily nutrition. This is not to mention the avoidance of alcohol, tobacco, and harmful drugs. THIRD, YOUR lifelong environment needs to be constantly enriched. The cortex of your brain is extremely responsive to your environment. The information you present to it is always significant in its effect, both for good and for bad. Finally (and this may be the most important answer), people desperately need each other, since there is a strong relationship with disease and loneliness. SINGLE, widowed, and divorced people lead all categories of death, by far. Social ties are extremely important. We dont know how they work, but they do. Human relationships do matter in ones quest for health and fitness. - - 9 yet most taken for granted vegetables at the dinner table. By or later if the soil bed is sized until kept from freezing by a cover of straw or plastic. mid-wint- er aLVERTA MAFFUCCI One of the most widely used, taken for granted foods is the carrot a vegetable grown for its elongated orange-re- d root. , IF THE ROOTS are misshapen it is usually from nematodes or too compact soil. Wonderfully versatile, the carrot is used from salad to dessert. The following recipe is excellent. THE CARROT is probably unequaled by any other vegetable as a source of Vitamin A. It also contains good qualities of Vitamin B and C. Color is important because it is directly related to the Carotene containing Vitamin A. A study of 2,000 employees of Western Electric Co. in Chicago plus other studies of animals and humans have suggested that Carotene offers some protection against lung cancer. CARROT NUT CAKE c. sifted flour tsp. baking powder 1 tsp. salt 2 c. brown sugar, packed 3 3 4 large eggs 1 c. oil THE VITAMIN A found in Carotene is essential for the growth of the epithelial tissue that lines the airway of the lungs. For a smoker, a half cup of carrots every day might possibly make the difference between life and death. tsp. cinnamon tsp. nutmeg A tsp. cloves 3 Tbsp. milk 3 c. grated carrots VA c. chopped walnuts 1 Vi 1 IT IS easily grown. The seed can be planted in whole fields, the garden or a window box. After danger of frost is past, the seeds should be sown thinly in rows and covered with one-ha- lf soil. inch of worked, Most vegetables grow best in a slightly acid soil. Carrots prefer soil with a ph of 5 to 7. GREASE 3 (9 in.) cake pans, dust with flour. Sift flour with baking powder and salt. Combine eggs, sugar, oil and spices. Beat at high speed until light and well mixed. Add half of flour mix; stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped nuts. Divide batter evenly in pans. Bake at 350 F. for 25 minutes or until it tests done. Let stand in pans 10 minutes. Turn out onto racks to cool. When cold frost with a butter frosting well-drain- OPTIMUM temperature for high yields of d roots is 60 to 70 degrees F. long, Early frosts do not injure them. Carrots may be harvested from the time they are finger deep-colore- or spread with cream cheese. 1HBI Butteh Cooldes A Treat ALBERTA and her husband came to the United States in 1954 with two children and to Bountiful about 24 years ago. By KATHRYN JENNINGS Alberta (Albertje) Van Dijk likes to make the Dutch type cookies, having come from Holland so many years ago. Her family still enjoys those delicious goodies and anyone She still loves to make the Dutch goodies so is sharing one of her recipes. It is really else would also enjoy this called Gevulde spculaas, but it is so much easier for those of us in this country to almond paste filled square, an original Dutch recipe, using spices. ALBERTA purchases her almond paste from the store, but there is also an almond paste given here which a good cook can make at home an it is delicious. Good to use in cookies or Danish pastries. call them almond paste squares and also easier to pronounce. ALL THE FAMILY enjoys the out of doors, camping, fishing and just walking. She loves good music and handwork, except quilting, she said and is presently taking the tole painting at the Golden Years Center. DUTCH ALMOND PASTE FILLED SQUARES butter or margarine cups brown sugar 1 egg 'A tsp. baking powder Make Room For Harvest 2 cubes 1 V2 In her younger years, Alber- ta was a tsp. cream of tartar ' tsp. cloves, scant V2 tsp. allspice 2 tsp. cinnamon V 'A tsp. ginger I'A cups flour 2 cups blanched almonds I'A cups powdered sugar 'A 2 ALMOND FILLING paste flakes, soaked SPREAD THE filling, which has been creamed together until smooth, over the dough in evenpan, be sure it is spread ly. Now spread the other half Alberta Van Dijk enjoys making Dutch foods, especially delicious cookies from almond paste. of dough over the filling, as even as possible and brush with the egg white which has been beaten, then top with whole almonds. Bake at 350 degrees for 45 minutes, cool and cut into squares or bars. Makes about or squares. 28 good sized bars With spring coming we should think about using some of the vegetables and fruits we canned last year to make room for this years garden bounty. SPRING CHICKEN ALMOND PASTE make the filling. in hot water 'A cup hot water 8 oz. sugar 1 tsp. lemon juice 1 egg yoke e children. CREAM THE butter, brown sugar and egg until fluffy. Sift together the flour, and all dry ingredients. Stir flour mixture into the creamed mixture and when well blended, divide in half. Spread half of the dough into a 9x12 pyrex pan and 8 oz. almond 8 oz. potato shorthand-typ- teacher and later a secretary bookkeeper. She was a member of the school athletics and marching group. Now a grandmother, she has nine grand- By LUCILLE STRINGHAM cup egg whites tsp. almond extract GRIND THE blanched almonds, thoroughly dried but not toasted. Grind through finest knife of food grinder. Then grind twice more. Now mix the powdered sugar with almonds and blend in the egg whites, unbeaten and the almond extract. Mold into a ball and place in tightly covered container in refrigerator. Let stand in refrigerator for at least four days and then use in recipes calling for almond paste. Almonds can be ground fine in blender, if I 6 chicken breasts (cut in half to make 12 servings) Dredge chicken in flour and brown in hot fat. Place in baking pan. 1 cup minced onion I cup chopped celery 1 cup chopped carrots Place in baking pan on top of chicken. 4 cups chicken broth made with 4 bouillon cubes and four cups boiling water. Thicken broth with 4 tablespoons flour mixed with a little cold water Add juice 1 tablespoon lemon Salt and Pepper to taste Pour over chicken and vegetables and sprinkle with paprika. Bake for I'A hours at 350 deg. Serve with rice. QUICK GREEN BEANS 4 tablespoons butter or mar- garine 'A cup finely chopped onion 1 quart canned green beans, drained 'A tsp. salt 'A tsp. pepper A tsp. paprika MELT BUTTER in small skillet on high heat. Add chopped onions and turn to med urn heat. Cook until onion is browned. Combine onion and remaining ingredients and place in 2 quart casserole. Cover and bake at 350 for 30 minutes. Serves six. GREEN BEAN SALAD V2 cup vinegar cup vegetable oil 1 tsp. salt 'A tsp. pepper 1 tsp. sugar 1 quart cooked green beans, A drained 1 medium onion, chopped fine 3 slices cooked bacon, crumbled BLEND FIRST five ingre-- r; dients, pour over beans and onions. Chill well, Add bacon.-before serving. Overnight in refrigerator improves flavor.. : Serves r 6-- RAISIN SCOTCH BARS LA 1 cup raisins 'A cup shortening 1 : egg 1 cup brown sugar ? V cup all purpose flour V2 tsp. salt 'A tsp. baking powder : 'A tsp. vanilla 'A cup chocolate chips CHOP RAISINS. Melt shor- tening and let cool slightly. Beat egg lightly. Stir sugar and : cooled shortening into egg. Add flour, baking powder, salt, to sugar mixture. Stir in vanilla. Add raisins and choco- late chips. Spread in greased 8 inch square pan. Bake at 350 deg. for 35 minutes. Cut into 18 small squares. When grinding raisins or other dried fruit, rinse in hot water and they will come through the grinder more easily. 3 ; : . j : ; ; ; : ; ; i j |