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Show B Landers C4 B Weddings C5 ‘The Daily Herald ' Tuesday, May 7, 1996 Restaurant in Orem full of pleasant surprises Golden Corral 225 W. 1300 South Orem Manager: Jeff Memmott Picturing myself as a fenced cow isn’t my ite image, particularly when comes to dining out. This is the mental block I hadto overcome to review the place everyone is talk ing about, the new Golden Corral in Orem. Outside Las Vegas, I've never er restaurant. “And it’s h.” says manager Jetf Memmoit, who boasts serving 2.500 people on a good day. T was amazed, not just at the hundreds of cars in the parking lot and the hun- raffic controllers Word of Mouth Robyn Openshaw-Pay ops, | mean hostesses — wear 0 back when a tableis eit f f the Golden laxy. No, I'mnot kidding. | visited, staff from the ey store opening soon, the f nine Golden Corrals slat u Wasatch Front, were in 2. and doing a surprisingly dept job of crowd control Thechain's success seems to be built on providing affordability and ing quality ement Claimsto insist on the t chickenin the industry, and xd is madeby hand, ngfrom atemfic ies, hot from the J every 15 min a brass bell, From Council and the American Bakers Association If you're feeling starved for time when it comes to feeding your family, you're not alone. In a 1995 Gallup survey, 66 percent of moms who reported feeling guilty about what their kids eat said they don’t have enoughtime to prepare nutritious meals. “Dashboard dining” and “speed-scratch” are becoming as commonplace in today’s households as the familiar red-and-white Betty Crocker cookbook wasto previous generations. But don’t dismay. Even time-crunched parents can whip up fast meals and snacks that are fun and nutritious. Build a foundation of healthful bread and grains. The USDA Food Guide Pyramid illustrates that these are the low-fat foods people should be eating the most of each day. And they require little or no preparation, leaving more time for other activities. As an added benefit, grain foods — like bread — offer the perfect backdrop for an array offruits, vegetables and low-fat toppings. Besides being a “quick fix,” bread’s a low-fat powerhouse of good nutrition, providing plenty of vitamins, minerals and energyproducing complex carbohydrates. Get the kids involved. Doing so not only encourages kids to try newand nutritious variations of foods — like fruits, vegetables, breads and other grains — butalso offers more quality time together. Andfamilies whoeattogethersay they eat better. A recent Food Marketing Institute/Better Homes & Gardens survey found 93 percent of parents agree that enjoying meals together on a regular basis contributestoahealthierdiet. Start snacking. After ail, active kids (and Het adults) may not always have time for three large meals each day. Rather than heading for the nearest vending tachine, simply bag It As the “before work, during the day and after school” snacking solution, bread tastes great alone or teamed with quick, low-fat toppings. Bread, bagels, breadsticks, pita chips and rolls are convenient, healthy snacking choicesfor fueling on the fly. battle with the buffet crowd entrees like a very cken breast for erbly-seasonedsteak for $7.99. You buffet to a meal ‘omscratch!) iver and onions, beans, voured :juantities of Mato sticks andtried okra iny weren't visible, but they were probably there, some: where really & with a placard labeled, !), Ladvise skipping hoicesfor the tooth, plus soft serveice asked if, by chance, frozen yogurt was available, and sure zh, there was another machine aroundthe corner. I never madeit to the cookies, but somefamilies T know have chil- dren who beg to go to Golden Cor- ral just for ice at what | now affectionately call the Cookie Planet When we amived,our server put a veritable STACKof plates on our table. Dueto the crowds, during the courseof the evening the restaurant was out of high chairs, soup bowls, rotissenechicken, andthe special, Cajun Ribeye. Someof these items became av le later, when we asked agi If youcanlive with these annoy- ances anda whole heck ofa lot of company, you'll likely find pleasant surprisesin the quality of much of the food at this newintergalacticsizedrestaurant, Rating: * * * 1/2 (five-star scale) Robyn Openshaw-Payis a free lance writer whoenjoysfine dining She resides in Lindon, Nearly three-fourths (74 percent) of kids agree eating a lot of bread, cereal and other grains is good for them, a 1995 Gallup* survey reports That’s good news because nutritionists recommend active kids eat at least nine bread and grains servings daily for the vital their growing bodies More good news: A separate Gallup} survey found that these are the foods kids already like, with moms listing bread, cereal and pasta as their kids’ three favorites. Source: *IFIC/ADA/Presiaa pase oS ‘itness Sports, owe es Snacktine to Supportine, Broad's's a Horol Hore Etiquette bufts maybalk atthe idea, but allowing kids to play with their food may be a parent's bestally in getting children to eat more of the foods they need the most: bread and grains. the 6 to 11 daily bread and grains servings recommended by the Food Guide Pyramid, nutritionists suggest active children eat at least nine servings. use most kids already like bread, making sure they're getting enough is easy. Teamed with fresh fruits, vegetabies and low-fat spreads, versatile bread can be a quick life- saver when you're meals and snacks. Take the boredom out of lunchtime, snacktime or anytime with these low-fai, healthy kid-pleasers: Face off with buns. Cut a hole in the center of a hamburger bun with a 3-inch biscuit cutter. Spread with low-fat cream cheese or low-fat peanut butter. Let kids create scrumptious and nutritious smiley faces with fresh fruits and vegetables,raisins, strips of peppers, strawberries, cucumbers,sliced carrots or whatever'sin the fridge. —— Use one slice of whitebreadand one slice of a darker bread to make a sandwich. Fil -fat toppings and cut into fourths. Tum two ofthe slices upside down to create an eye-catching, checkerboard effect kids will love. Create a bread barnyard, Using random sizes and shapes of cookie cutters, cut out of sliced bread to create edible turties, rabbits or teddy bears. Arrange the various sizes bread on & cookie sheet, sprinkling herbs, spices or low-fat cheese on top for color. After baking,let kids use olives or raisins for “eyes,” sprouts for hair, carrots or celery slices for a long “nose” and licorice for “whiskers.” Ad@ some spice to a stive for “fruity fingers.” For a tasty treatthat'll tickle their turnmies, toast two slices of bread, then spread the bottom slice with low-fat cream cheese or applesauce. Slices of strawberries, apples or kiwi and dust with powdered sugar and cinnamon. Place slice of toast on top and cut sandwich into long strips fruity fingers. z KIDS GLVE GRAL A GREEN LIGHT |