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Show TODAY: Eat and Grow Younger Series Begins Today FEBRUARY 2, 1983 Dried Fruits Pack Lots Of Energy By DONETA GATHERUM Dried fruits are really concentrates of the fresh state. Heavy natural sugars are developed to their highest point making dried fruits an economical source of accessible food energy. THE MINERAL content of the food also benefits from the drying process. Iron, calcium, phosphorus and potassium are richly present in dried fruits. Vitamins, especially A and C are retained in high quanitities. seasonings and blend smooth. Fill pastry gun or paper cone and decorate tops of fruits. Sprinkle with paprika or chopped nuts; or garnish with red radish rounds, thinly sliced celery, sliced pickle, sliced olives or cucumber. VARIATIONS: Top with cottage cheese, American cheese, mayonnaise mixed with dried beef, minced ham and pickle, cheese. APRICOT FILLED ROLLS Dough: 2 cups lukewarm milk 2 yeast cakes 3 Tablespoons sugar 4 Tablespoon shortening 1 Tablespoon salt VA cups sifted laxative properties THE of dried fruit is due to their desirable smooth bulk and roughage. Prunes have been found WELL-KNOW- N to actually contain certain substances which stimulate intestinal activities. Dried fruits are an obvious choice for camp cooking because they are not bulky and they do not spoil easily. CAMP MENUS might include raisins added generously to cooked or dried breakfast cereals. Hot biscuits can be topped like a shortcake with warm, sweetened dried fruit sauce or dried fruit can be added to cream toppings. FRUIT dumplings can be made by dropping dumpling dough on the top of boiling dried fruit. Cook with the kettle covered. Remember that high altitudes demand IS to 30 minutes longer cooking of dried fruits than at average elevations. Additional water must be put into the fruit because of the rate of evaporation. If fuel is scarce, dried fruit may be soaked overnight and cooked in the soaking water. THE SUPPLY of recipes using dried fruits are endless. The following ones have been selected because they are uncommon, easy and good. DRIED FRUIT HORS DOEUVRES 2 doz. dried figs, prunes, apricot, peach, pear or nectarine halves 2 packages cream cheese 4 Tablespoons mayonnaise or cream Vz tsp. prepared mustard lA tsp. garlic, onion, celery or table salt RINSE FRUITS in warm water, wrap in a towel and steam about 15 minutes over hot water. A steamer insert for a sauce pan may be used. Cut prunes down one side, remove pits and flatten slightly or cut in half. Clip stems from figs and cut in half. Rub skins from peaches and nectarines. Slice pears and peaches in two. Combine cheese with mayonnaise and z. flour DISSOLVE YEAST in milk. Cream sugar, shortening and salt, add milk and flour and! mix. Knead. Let rise until double in bulk. Punch down and let rise again about 30 minutes. Pat out into a square about 3A to 1 inch in thickness. Cut into medium-size- d d rounds. Place in pan, edges touching and let rise until double in size. Make small holes in top of dough and fill. well-grease- APRICOT FILLING cups dried apricots VA cups water 1 cup sugar V cup butter Vz cup sugar 3A tsp. cinnamon RINSE APRICOTS, slice, add water and boil about 5 minutes. Add sugar and bring to boiling point; cool. Cream sugar, butter and spice. Fill each roll with a portion of the sugar mixture and the prepared apricots. Let rise about 10 minutes. Bake in moderately hot oven (400) 30 to 35 minutes. Brush with butter. Makes about 2Vz dozen. 2Vz RAISIN CORN MEAL MUFFINS cup raisins Vz cups sifted flour 2 cups yellow com meal .3 tsp. baking powder 1 tsp. salt 4 Talbespoon brown sugar 1 cup sour milk 1 tsp. soda 2 eggs 'A cup melted shortening RINSE RAISINS in hot water and drain. Sift together flour, com meal, baking powder and salt. Add brown sugar and stir to blend. Add milk in which soda has been dissolved and beat. Add beaten eggs and stir. Add shortening and raisins and beat. Bake in greased muffin pans in hot oven (450) 18 to 20 minutes. 3A Macaroni and cheese is a favorite casserole prepared by Margie DeWinter. Another favorite and potato casserole, a bit unusual but especially good during our cold w inter days. is a rice pilaf Unusual For Winter, But Good By KATHRYN JENNINGS Margie DeWinter has prepared an unusually tasty and nutritious macaroni casserole. This delicious dish has cottage cheese and sour cream for special flavor, though if you are watching calories, you might use the low calorie cottage cheese and the low cal sour cream substitute. The young and older generations would all enjoy this delicious food. THIS CASSEROLE is great, right out of the oven, hot and delicious, but if there is any left over, it is almost as good served cold. Mrs. DeWinter also shares a rice pilaf, tangy with several herb seasonings, garlic and s. Then mushroo- ms are added with beef consomme, which give additional flavor. She also shares a potato casserole, using either frozen potatoes or the fresh ones. salt and pepper, then add the j VARIOUS seasonings are 'attded to make this a favorite "shredded cheese, mixing well. Stir these ingredients into potato dish and cornflakes are crushed and sprinkled over the the cooked macaroni and turn baktop, making a crunchy golden into a buttered 9x9x2 inch brown topping. These nutriing dish or an 8x 1 1 x2 inch dish. tious recipes can be favorites Sprinkle with paprika and bake of your family and all are quite in a moderate oven, 350 degrees for 45 minutes. Serves 6 easy to prepare. to 8 large portions. MACARONI AND CHEESE oz. package elbow macaroni, VA cup before -7 cooking 2 . cheese 1 cup dairy sour cream 1 egg, slightly beaten 3A tsp. salt dash of pepper 8 oz. sharp process cheese, American, shredded paprika Simmer this mixture at 260 degrees for about 30 minutes. Do not stir mixture during the cooking time. An electric skillet is very good to make this pilaf. Serves 6 to 8. POTATO CASSEROLE un- cooked 1 cube butter or margarine medium bunch of green onions 3 cloves garlic, chopped a pinch of each, thyme, basil, parsley Vz cups water 1 4 oz. can mushrooms with juice 1 Vz COOK THE macaroni according to directions and drain well. Now combine cottage cheese, sour cream, egg, salt and the rice. RICE PILAF cup rice, long grain, 1 1 cups small curd cottage almost tender. Add the water, mushrooms, beef consomme, oz. can beef consomme tsp. salt frozen Ore-Id- a potatoes, hash browned or use an equal amount of fresh potatoes, half cooked, diced 1 pint sour cream Vz cup milk 1 10 oz. can celery soup 3 cups cheese, grated Vz tsp. salt Vz cup onions, chopped Vz cup butter or margarine, 2 lb. melted 10 SAUTE THE chopped onions, tops and all in the butter, add garlic and saute until IF USING frozen potatoes, thaw before using. Now mix all ingredients except the butter and spoon into a buttered 9x13 inch casserole. Mix soft butter with 3 cups corn flakes which have been crushed and sprinkle over top of the casserole. Bake at 325 degrees for hour. This serves about 12 large portions or more. MARGIE DeWinter moved to Utah in 1976 after retiring from the post office in Inglewood, Calif. She said, I moved to Utah because a very dear friend encouraged me to I have always join her here. 1 liked this valley as I have driven back and forth to Mon- tana from California, she continued. Her three sons still live in California and she has nine grandchildren and four great grandchildren. She presently lives in St. Marks Gardens in Kaysville and loves it there. She comes to Bountiful and the Golden Years Center for china painting and ceramics, a very busy retired lady, kj Your Too Check Diet Fasti Aging pleased to start today a food commentary on present-daEat and Grow Younger," by Lelord BODY MORE THAN MACHINE We often speak of the human body as a This newspaper is hard-hittin-g y habits, Kordel. The book from which this series is adapted, has been an instant sensation wherever it has appeared. Dont miss a single one of the 24 parts. ' By LELORD KORDEL Number One of a Series MR. U. AWOKE one morning to a disturbing discovery. A panicky feeling welled up from the pot belly that has begun to bulge out below his belt. He glanced across the breakfast table at Mrs. U. Dismayed, he realized for the first time that the woman facing him was in the same unpleasant fix as he now found himself. d so was she! He was getting His usual zest for breakfast was gone! Why did people have to grow old so soon? He was only 46. Look at old Joe Jenks, who had lived on a neighboring farm when he was a boy. Joe had got up before sunrise every morning, did more work than the hired man, ate heartily, and slept like a top, took a young second wife, and hale fooled the whole community by living his 90s. into hearty, well What was wrong? Why shouldnt men and women keep on looking and feeling young and alive past that momentous 40th birthday? No reason, actually, why everyone past 40 shouldnt look and feel young and vigorous. old--an- machine. Yet, actually, your body is more an extremely complex than a machine-i- ts chemical reactions intricate where laboratory take place which no human chemist has even been able to duplicate. The thing about this mysterious body of yours is that when some mechanical part breaks down, under ideal conditions your chemical laboratory can rush quickly produced substances to the spot that needs repairing, in order that life may go on and the bodys efficiency not be seriously impaired. Youll notice I said that under ideal conditions the chemical laboratory in your body can produce quickly those mending substances needed to put injured or worn-obody parts back in good working order. What are those ideal conditions? First -- - certain test tubes (the endocrine glands) must be in proper working order. . known as protein must be provided for the bodys chemical laboratory, not only to keep the glandular test tubes themselves up to par, but also to rebuild constantly wearing out cells throughout your entire body. OLDSTERS STAY YOUNG awe-inspiri- ut Editor's Note: What is the Kordel Plan? It is a way of living healthily while eating enjoy-ablA faulty diet, Lelord Kordel believes, if often both cause and symptom of much physical and mental illness in men and women today. His studies of the effects of good on mind and body have convinced him that proper diet can prevent, even eliminate, many illnesses. Revise your way of eating, says Lelord Kordel, and you will begin to really live. y. , Second - enough of a certain food element -- During a recent tour of South America, I met some remarkable oldsters with a talent for living long and vigorously. In Uruguay and Argentina I noticed an amazing number of older persons whose pep and stamina were nothing short of miraculous, compared to that of the average American of the same age. On the other hand, in the more tropical parts of Brazil, I was singularly impressed by the lack of elderly persons to be seen on the streets. A matter of diet, was my explanation, h diets of tropical remembering the Brazil as compared to the meals I had noted being set before the Uruguayans in the citys splendid restaurants. Plates containing liberal portions of meat, roasted or broiled; bowls generously heaped with green salads; and trays of temptingly arranged fresh fruits. high-starc- ABILITIES BELIE YEARS In Argentina, on an estancia not far from Buenos Aires, I had a close-u- p view of those oldsters whose appearances and abilities belied their calendar years. My host was a wealthy Argentinian, educated in England, whose estancia was devoted to raising blooded horses for racing and for polo. His pastures extended for thousands of acres, and across them roamed large numbers - of the finest horseflesh Ive ever seen and some of the youngest old men. Youre to be commended for keeping on those older fellows, I remarked to my host. In my country they would long since been replaced or pensioned off. Not at all, came his quick reply. Im very lucky to have them. They are the backbone of my estancia. Many of them were with my grandfather. My worry is what I shall do without them. But that probably wont be for another 10 years or so. Before leaving the estancia near Buenos Aires, I took a meal with Justino and the other gauchos down at their quarters. A whole sheep (sometimes it was a side of beef) was roasted in the skin over an open fire. When the meat was done to a turn, nicely browned on the outside but tender and juicy on the inside, large chunks were hacked off by each man with the knife he wears at the back of his broad belt. long-blad- These large chunks of meat, followed by second and third helpings until nothing was left but the carcass, constituted the entire meal -no potatoes, no bread, no pie. Nothing but meat followed by a gourd of the brew made from the green herb called mate. Yet this was not an exceptional meal with them it was the diet they followed three times daily, year in, year out. FOR BETTER NUTRITION Meat, of course, is another way of saying protein. For meat provides the highest type, most complete protein. All very interesting, you may comment, but is it good nutrition, this diet of your gaucho? To which I hasten to reply with a big, loud Yes! Far better nutrition than is to be found on the expensively itemized menus of the finest epicurean restaurants in our cosmopolitan centers, with their dozens of tempting dishes from which to choose most of them too starchy, sweet and overcooked. Remember, it is the nutritional pauper who early loses his vitality and glow of youth. Any person who surfeits his body with carbohydrates and starves it of proteins is a nutritional pauper. Youll meet protein in several guises later on. But regardless of the form in which it appears on your plate, protein will be right in there pitching for you, striking out old age and pepping up slack muscles. Before you can hope to Eat and Grow Younger, you must make a mealtime companion of protein, your youth restorer food. meat-and-ma- te - Condensed from the book Eat and Grow Younger by Lelord Kordel. All rights reserved. Distributed by Specialty Features - Next: The Elixir of Youth that is found in your foods. As vital to human life as oxygen. |