| OCR Text |
Show pages 2E The Salt Lake Tribane WednexUy, November Good old carrots make headlines 9, 1963 2 nies have driven the old ones into extinction. Thousands can disappear in one season. Food for thought, this and hopefully, action too. For carrots (to get back to that headline), we can be grateful to the inhabitants of Central Asia or Asia Minor. Carrots were apparently purple, though, until they got to Holland some time in the Middle Ages One wonders why and how the change. At any rate, in appreciation of Lucy, her crowning glory, and the gallant friend whos helping her keep it that way, here is an appropriately middle Eastern handling of our old standby: Breaded Carrots By Carol Flinders When carrots make the headlines, a natural foods enthusiast takes notice. In this case, the carrots were only figurative, introduced to describe the color of Lucille Balls hair. The gist of the front-pag- e story was that there poor Lucy had been, down to her last of pure, honest injun henna, and no place to go for more. Only one kind can turn a girls hair a truly carrot-orang- e and that grows in Egypt Tariff laws and whatnot had kept it out of reach d even of this entertainer until a longtime fan from Amman, Jordan, got wind of her plight and sent her 12 pounds of the precious dye, cutting through all the bureaucratic regulations to do so. What intrigued me about the episode is that its just a more public version of something that happens all the time. The vast majority of American food crops originated in different parts of the Third World. Vavilov Centers, theyre called, after the man who identified them places where climatic conditions, topography and methods of cultivation had conspired to make them regions of enormous genetic diversity. In sharp contrast, we of the United States are gene poor by natural endowment, but choice, too. For we have ignored the basic botanic law that strength lies in diversity and chosen instead to concentrate on whatever variety of a particular food crop seems to promise the highest yield. Whenever a particular variety proves vulnerable to some pest or pathogen as in time they all do we scurry back to its point of origin and get hold of another sturdy traditional strain to strengthen our half-oun- well-heele- aids. This new cookbook is the ultimate in party-givinfeast. a It will help you give a most casual supper or fancy g Cookbook guides you to a successful party Whats an 80s dinner party? Rarely is it a grand affair with elegantly dressed guests being served by a battery of servants More likely its a come-as-you-a- buffet. As for the meal, it's apt to be innovative with dishes borrowed from different cuisines. What this says is that entertaining today reflects our busy, casual lifestyle as well as our heightened interest in exploring the world of food Now, pasta and chili can be as festive as filet mignon hosts and Still, many would-b- e hostesses, despite the desire, go into shock at the very thought of throwing even a small supper for close friends and family. Yet theres no need to panic The keys to successful entertaining are organization and planning Those days when youve hesitated to say Come over for dinner . may be gone forever when you . add The Bon Appetit Dinner Par- . . . . Reiationship of food and health Today there is more awareness than ever of the relationship of food to health and People are interested in the foods they eat in order to achieve good nutrition. Nutrition, the process of eating and using food, makes a big difference to good health. Good nutrition, having a balanced diet based on eating a wide variety of foods in moderation, can help us look better, feel better and live longer. And it all befood that is gins with good food appealing and enjoyable Food provides us with the nutrients we require to stay healthy. Selecting food wisely makes the difference between having a healthful diet diet. and a There is no ideal diet for everyone People differ and their food needs vary depending on age, sex, body size, physical activity and other factors The information that follows can help you select foods to meet your own needs Food is made up of many basic substances called nutrients. Nutrients are needed constantly by the body in order for it to function properly. They supply energy for activity and warmth, provide for growth and repair of body tissues and help regulate the many complex processes of the body. These nutrients about 50 or so in all include proteins, carbohydrates, fats, vitamins, minerals and water Many foods also contain fiber Fiber is not a nutrient but is necessary to aid in proper elimination of the bodys waste materials Food fiber, also known as bulk or roughage, is contained in the grains, vegetables, fruits, nuts and seeds we eat. By eating a balanced diet that includes these foods, you should obtain an adequate amount of fiber. In addition, calories are important in the makeup of food They are a unit of measure a measure of energy we derive from the food we eat. Calories come from carbohybut are drates, fats and proteins not supplied by vitamins and minerals It is important that the calories we take in from food each day balance the calories we use in our various activities in order to maintain a desirable weight. well-bein- Pink, beautiful & delicious ty Cookbook (Knapp Press, $25) to your cookbook library. Compiled by the editors of Bon Appetit, this is a beautifully displayed collection of dependable recipes and alluring photographs Menus and recipes in this dandy new cookbook enable the cook to prepare everything from an authentic Chinese banquet to a romantic Caribbean dinner. Indian, Japanese, Panamanian, Greek specialties are all included in the book with more, more, more. There are menus and recipes for lighter meals, too, featuring seafoods and salads as well as regional American dinners The cookbook is organized into 33 menus all gleaned from the best of Bon Appetit magazines dinner party feature. The suggested meals run the gamut from a Shellfish Festival to La Cucina Nuova from Italy to a Make-Ahea- d French Feast Particularly appealing to the novice (or nervous) host or hostess, each menu includes a complete shopping list, special tips, timetable for preparation, wine suggestions and explicit, recipes accompanied by helpful photographs. For the more experienced the books value lies in its recipe ideas for such dishes as stuffed leg of lamb wrapped in pastry, a basil bread and sorbet au Cabernet with sliced kiwi. Complete dish index, with a this book will pique the appetites of r, all. No mere compendium of recipes, The Bon Appetit Dinner Party Cookbook is distinguished by the to tal support it provides, from helping to decide the kind of party to give through successful completion. Each menu includes a shopping list, strategy, preparation tips, special equipment needs and a detailed p countdown. There are also photographs to illustrate preparation of some intricate dishes. Appropriate wine recommendations for each meal are also included. The countdown is the crucial organizational tool It tells the cook what foods can be prepared ahead p and takes suggestions until guests arrive. Along the way, the cookbook offers tips on special cooking techniques. Each menu is accompanied by beautiful color photographs that serve as a guide to attractive food presentation. The book is divided into six cateCasual Supgories of entertaining pers, Elegant Dinners, Light Meals, Regional American Menus, International Menus and Seasonal Celebrastep-by-ste- The Bon Appetit Dinner Party Cookbook is designed to be used often. It is large, easy to read and has sturdy hard covers that wipe clean with a sponge It is available in local bookstores or may be ordered by writing to The Knapp Press, 5900 Wilshire Boulevard. Los Angeles, Calif 90036 r Newspapers Maybe its because in a world where thin is beautiful, they look the way I do in my quilted down coat, only they do it without apology. e Maybe, its because their color makes them seem warm and cozy when all around them cornstalks stand shivering in the frost. Whatever the reason, Im a even after pushover for pumpkins Halloween. Not a fall goes by that I dont tote home one of the chubby darlings and then immediately wonder, Now what? bright-as-flam- All too often, I will be tempted by the bargain price of a really big clove garlic teaspgon cumin powder cup yogurt (plain) 14 14 own. The U.S. spinach industry has been rescued repeatedly by new in- troductions from places like India, Iran and Turkey. Disease resistance in peas comes to us from Peru, and again, Iran and Turkey. Its a pattern often repeated. This is not the kind of indebtedness that gets rewarded Having a rich supply of genetic materials doesnt give these developing nations any particular "clout as having a stash of plutonium would. So far the inhabitants of the Vavi pumpkin. The most obvious use for a whopper is a dozen or so pies. Its a use you should reject instantly. The flesh from these biggies is invariably watery and stringy, and youd do far better to make your pie from pumpkin in a can or, better yet, from a smaller, sweeter pumpkin grown for cooking Big pumpkins may lack flavor, but they have great style. Hollowed out and lined with a vase, one would make a spectacular party center-piec- e holding cattails, branches of colorful leaves and other fall flora. Another favorite use for one big enough to use as a hassock is to hollow it out, toasting the seeds for snacking, then bake it in a 325-de- Antidotes to garlic odor By Sharon Sanders Chicago For those who shun garlic as the social kiss of death, we have compiled this list of antidotes: Sun-Tim- New York food consultant Barbara Kafka says a shot of Armagnac (brandy produced in southwest France) will remove the garlic memory from your mouth. It also could remove all the money from your wallet. Armagnac is rare and can be costly. Sams Liquors stocks a variety of Armagnacs, ranging in price from $10.95 to $300 a fifth. Marian Burros, a New York Times food reporter and cookbook author, says chewing whole coffee beans will do the trick. I read it years ago in a coffee newsletter and it works, Burros says. If you don't mind losing sleep, coffee beans could be the answer. dessert Double-dut- y Cerved warm, this thick saucy topping with a light lemony tang tastes wonderful over gingerbread, pound cake, unfrosted spice or yellow cakes or plain cake doughnuts. Make by cooking and cooling a pudpackage lemon-flavo- r ding and pie filling as label directs. Add a dash salt; stir in a drained can of sliced apples and Vi toasted walcup medium-choppe- d nuts. Spoon generously over each dessert portion For a quick change, make a jiffy plump pie by mounding all of the cooled mixture into a store-bouggraham cracker pie rust. Chill well. Serve pie wedges dolloped with whipped cream. ht CLIP COUPON AND MAIL FOR COLOR BROCHURE ? Address DISHES 1 lov Centers (and other of the world where plant diversity deliberately fostered has made for a strong genetic base) have been as obliging to us as Lucille Balls generous admirer. But the whole business is pre- parts carious anyway. For these days, when a team of plant geneticists returns to their usual hunting ground the Australasian Islands, say, or Greece, or Argentina they find not infrequently g that new varieties provided by seed compa multi-nation- al Cut carrots in fat "sticks and steam until crisp-tendDip them in the beaten egg; roll in bread crumbs Heat olive oil in a large skillet over medium heat. Mash garlic clove and add to oil with cumin. Saute garlic and remove. Add carrots and saute until bread crumbs are crisp. Serve carrots in warmed dish. Stir yogurt until smooth and pour over carrots as you serve them. Serves 4. er The Fresh Garlic Growers gree oven (with the lid beside, not on, it) for about an hour. You arent baking the pumpkin to eat, you simply want to get it really warm. At the end of the baking time, fill it to the brim with hot beef stew gussied up with vegetables like yellow squash, carrots, green beans and corn. The hot pumpkin will act as an insulating tureen, keeping the stew hot for an hour or more. Its an ideal device for a buffet party or open house for just this reason. When youre choosing a pumpkin for this purpose, don't forget the size of your oven The pumpkin has to fit into it, remember. And dont worry if you have more stew than will fit into the pumpkin at one time. The surplus stew can wait in the wings. Just spoon it into the pumpkin as needed. Soup, Cider Container big pumpkin also makes a splendid container for hot soup or cider Again, clean out the seeds and strings, and bake it in the oven so that it will retain the heat. In an hour or so, fill it with the hot mixture. No, you dont have to use pumpkin soup. I much prefer minestrone, with its harvest of vegetables and its hearty, autumn chillA As- sociation suggests that eating raw parsley will quell the garlic after-matBut who wants kissing-swee- t breath if green teeth are the price? h. Elsie Filice, a garlic grower from Gilroy, Calif., the garlic capital of the world, offers the simplest solution. Feed it to your family and friends, she says. Garlic loves company." Souper chill chasers Now that fall is here and theres a chill in the air, its time to put home- made soup back into family menu plans. For what could be more satisfying and delicious on a brisk fall day than a steaming bowl of soup, chocked full of tender chunks of meat and a variety of tasty vegetables. Homemade soup is easy on the budget, points out the National Live Stock and Meat Board, for it usually starts with economical bony cuts such as beef shank cross cuts, beef or lamb neck bones, ham hocks, or beef, ham or lamb soup bones. For meatier fare, you can cut your own soup meat from beef or lamb for stew, beef round or fresh or smoked pork arm picnic. With meat at the heart of your soup, you can be confident that you are offering the family outstanding nutrition as well as marvelous flavor. All red meats, no matter how inexpensive, are excellent sources y of protein, the thiamin, niacin, riboflavin. B-- 6 and 2 and the minerals iron and high-qualit- chasing goodness Dont get fancy with the cider, either. I find that honest apple cider, seasoned to taste with allspice and nutmeg, is pleasing, but if you want to get fancy, you could add a cinnamon-stic- k stirrer with each mug If you want, you could add a few raisins to the cider as it heats. Even a small pumpkin container can make an ordinary meal seem festive. Heat the scooped-ou- t pumpkin in the oven until the flesh begins to soften (about an hour). While it heats, cook up one of n those packages of and wild rice Spoon the cooked rice into the pumpkin, replace the lid, and let the whole thing bake another 15 long-grai- minutes or so. When you serve the rice, spoon out some of the pumpkin with it. (Incidentally, I find such mixes a little too highly spiced for epare them using my taste and less than the full amount of seasoning mix that comes in the package ) I love this combination with roast for Thanksgivchicken or turkey ing dinner, it would be a knockout but it would be delicious with beef or pork, too. Uncut Pumpkin An uncut pumpkin will last for a month or two if kept in a dry, cool place That is, unless well, that reminds me of a story worth sharing We were new to our century-ol- d farmhouse It was the month before Thanksgiving, and I had bought my usual autumn pumpkin, this time to be used as the centerpiece for a Thanksgiving food photograph. The photographs showing that it did, indeed, exist are still in my possession. But a day after the photographer's wondered visit, my aloud, What did you do with the pumpkin? I had done nothing with it and said so: What did you do with the pumpkin? He hadnt touched it. He swore to that. then-husba- We had left together for work that morning with the pumpkin on the dining-rootable. We had locked all the doors We had returned together m that evening, unlocking the doors. Only our cat and two dogs had remained in the locked house, and the pumpkin was too largt to serve as a plaything for even the big dog We searched the rooms from attic to cellar that night and the days that followed. We even checked the grounds The pumpkin had disappeared without a trace. More than a dozen years later, I am no closer to knowing where or why it went. And that may be another reason that I like pumpkins. What other vegetable could you call spirit-ed- ? l-- l HOUR FOTO - . Post Office Box 550 State Zip FARMS, INC. Las Cruces, N.M 88004 1 1 CHRISTMAS CARDS 40 OFF Kodak's Suggested Retail Price if ordered by Thanksgiving Available from 110, 126, 35mm color Not available from Disc, slides, or prints. Cropping not negatives available Printed in our own photo lab Price includes envelopes SAVE - 5600 South 900 Coupon Good Thru 1 - East 8 zinc. the great taste of Sweet's Orange Marmalade sticks covered in either dark or light chocolate, or milk chocolate covered Raspberry Sticks. Enjoy them with a group, a friend or just by yourself. Its another sweet deal fpm Sweet's. I OFF PHOTO Country 12383 His 262 9358 - 479 3389 IH BB HH SHI SI SB SB Now you can save 25c on tlAHMANN DS cup olive oil 14 PROBLEMS! City SAr. medium-size- d 1 LET OUR FARM SOLVE YOUR GIFT Name Shrimp from the Gulf of Mexico for By Elaine Tait Knight-Ridde- step-by-ste- tions. carrots beaten egg, W cup whole wheat bread crumbs 6 If youre a pushover for pumpkins w menu-planne- with Yogurt Sauce SAVE 25$ on a 10 o. box of Sweet's Chocolate covered Orange or Raspberry Sticks for each coupon you accept from consumers at time of purchase of the specific RETAILER product, the Sweet Candy Co will pay the face value of this coupon plus 7c handling allowance, provided you and your customer have complied with the terms of this offer Offer limited to one coupon per product Invoices showing your purchase of sufficient stock to cover all coupons redeemed must be shown on request Coupon void it reproduced Good only in Utah and Idaho Coupon not assignable or transferable, void where prohibited taxed or restricted by law Your customers must pay sales tax Cash vfue 1 20th of 1 cent Redeem only by mateng to Sweet Candy Co P O Box 2008 Salt Lake Cii Utah Ml 10 ' Expiration Date March 30, 1864 A1 |
