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Show u The Salt Lake Tribune, Wednesday, January 22, E9 19K6 Vegetable patties will fill bill nicely for nursery food By Carol Flinders favorite short story writer of mine held forth for several pages recently in one of the trendier food magazines on the special satisfactions of what she called "nursery food I didn't altogether agree with her selections, but by and large she was right on the money. "Nursery food" is at the opposite pole from fine French cooking or even "West Coast Cuisine. It is uncomplicated, easy to eat and enormously comforting There's no place on a nursery table for alfalfa sprouts (which isn't at all the same as saying kids dont like them. They do only they aren't nursery food). Nursery food is food you'd eat after youd played your little heart out in the open air, and your nanny had bathed you and wrapped you in a white terry towel and laid out your jammies next to the radiator. It is food youd eat while Mama and Papa are at supper with the other A No special effects, no surprises predictable, almost to a fault Macaroni and cheese, or mushroom soup, creamed eggs over toast and shepherd's pie Potato latkes of course, and Chinese fried rice. Welsh rarebit is much more to the point than a grilled cheese sandwich because, I'm afraid, it connotes someones fussing over the stove a bit I think thats part of the mystique. the bread crumbs a little almond meal, perhaps, to dress it up, and a dollop of ketchup or chutney on the side Round out the meal with a salad and baked apples for dessert Sweet dreams Kid Stuff Spinach Patties h pound fresh spinach 2 eggs, Even the most sophisticated beaten h cup grated Cheddar cheese h cup whole wheat bread will appreciate an occagrown-usional fling at nursery food particularly this time of year, when just getting home in the evening can be a rainy, cold ordeal. Vegetable patties might be just the for whothing- spinach, in this case ever started the notion that kids dont like spinach must never have given them fresh spinach, handled with some smarts. This is a wonderfully flexible recipe, allowing for sauteed onions to be added, or mashed potatoes to replace p crumbs or mashed potatoes Baked Apples large, firm apples 4 cup toasted wheal germ l4 cup raisins t cup chopped walnuts or filberts Grated peel of lemon 4 teaspoon cinnamon 1 tablespoon brown sugar Pinch salt 1 l4 cup apple juice Wash spinach, dry by rolling up in a terry cloth towel, and chop leaves small Preheat oven to 350 degrees Core apples and place in a deep baking dish with a cover Mix spinach with eggs, cheese and bread crumbs and drop like pancakes on a lightly oiled hot griddle. Press a little with spatula while cooking to help the spinach settle down. Turn and cook on other side until slightly brown. Makes about six patties. Combine wheat germ, raisins, nuts, lemon peel, cinnamon, brown sugar and salt. Stuff mixture into apple centers. Pour juice over the apples. Cover dish and bake for 40 minutes or until apples are quite tender Makes four servings. Beef Shank Borscht is star If youre looking for an economical dish to and versatile serve on a cold wintry weekend, you need look no further The traditional borscht prepared for centuries by Eastern Europeans will fit the bill. Borscht is a Russian or Polish dark-resoup based on beets. However, home cooks from these countries, as well as Ukranian and Lithuanian regions, all have their own versions of this versatile soup. The borscht ingredients may also include a variety of vegetables, seasonings and meats, depending on the cook and the region. Since the borscht takes a little extra time to prepare, make a double batch for an extra weekday meal which can be easily reheated. One of the reasons borscht has been such a popular stew in Eastern European countries is because it's so economical to prepare. The beets and other vegetables added to the soup are inexpensive and readily available during the harsher winter months. Less expensive beef cuts, which require slow, moist cooking, can be added to make a hearty, flavorful soup, such as Beef Shank Borscht, which is also low in calories. One serving of this meat and vegetable dish contains just 416 calories. Beef shanks are a perfect addition to the traditional borscht because they come from the less expensive, well-know- n d Add extra warmth d Beef Shank Borscht. It gets red color, rific flavor by using delicious new beets. to the cold wintry day by serving this hearty, economical ter-ahea- I less tender hindshank or foreshank section They should be cooked in a moist cooking environment like a soup, which is an example of cooking in liquid For Beef Shank Borscht, simmer the shanks slowly in tomatoes, water and seasonings Borscht gets its traditional red color from beet strips that are added during the last 20 to 30 minutes of cooking. Today's cooks will be pleased to discover that this recipe uses canned beets in order to cut down on preparation time. Sliced cabbage is also added at this time. To give borscht its distinctive sweet sour flavor, stir in lemon juice and vinegar just before serving. As the soup is dished, top with a dollop of sour cream and dill. And dont forget to serve the borscht with the traditional thinly sliced dark rye bread Beef Shank Borscht Preparation time: 30 minutes Cooking time: 2 hours 45 minutes 1 beef bouillon cube G 1 teaspoon pepper can (16 ounces) whole beets and liquid 1 cup thinly sliced cabbage 2i4i'4-piece- 2 1 4 Place beef shanks, tomatoes,, Remove shanks, cut meat trombone into small pieces. Skim fat from broth, if desired. Remove carrot, celery and onion pieces; discard. Drain beets, reserving liquid. Cut beets into strips. Return beef to soup; add beets and reserved liquid, cabbage and carrots and continue cooking, covered. 20 to 30 minutes or until meat is done and vegetables are tender. Just before serving, stir in lemon juice and vinegar. Combine sour cream and dill weed. Top each serving with a tablespoon of sour cream mixture. Serves four. pounds beef shank crosscuts can (16 ounces) tomatoes and liquid 2 cups water 1 carrot, cut into quarters rib celery, cut into quarters 1 small onion, cut into quarters 2 1 1 1 1-H- 0 OUR FOTOA free loTnTcin Dear ice creams that are called gourmet cost a lot more than the regular ice cream does at a supermarket. Is the 16 $169 EA. $1199 BOLOGNA Mass. 12 OZ. OSCAR MAYER REGULAR. THIN. BEEF. EA. COOKED HAM EA 6OZ. OSCAR MAYER 8 OZ. OSCAR MAYER MEAT or BEEF .... EA. VARIETY PACK 12 OZ. OSCAR MAYER ROUND or SQUARE EA. BEEF VARIETY PACK :&4 . . EA. . ter kosher pickles WHOLE or HALVES TURKEY FRANKS 0Z. LOUIS EA. RICH TURKEY NUGGETS LB. CHEFS PANIRY ity. ' vC&i'l ' BREAST of TURKEY I OtllS RICH VSMOKI I). BBQ. OVF N ROAS7ED . EA. SLICED BACON If) OZ. OSCAR MAY! Rl (if II ARor I HIM $JS9 $20 ii39 32 OZ. CLAUSSEN 12 n59 $11G9 BOLOGNA 2 OZ. OSCAR MAYER H R EA. 9 FILM ! WHILE SUPPLY LASTS Q n Bring us a roll Of 110 1?6 35mm or Disc (C 41) color print film for processing and printing and we II do it for Vj our Later Today price Coupon must accompany order Limit one roliDisc per coupon Not good with any other couponoffer Bma irt 1 ml nf 15mm If 61 Fktarfimm nr Ftartmww mfnr 0 86 Coupon Good thru gourmet ice cream any better for you than the other kind? Pete, Boston, 0 T2OFF0 COLOR SLIDES i PIIOIOFIIIISIIIIIO 0Z. OSCAR MAYER COLOR PRINT One roll Free with purchase of two rolls (like exposure) 2 OFF WIENERS or BEEF FRANKS 1 teaspoon dill weed water, carrot, celery, onion, bouillon,, and pepper in Dutch oven. Bring to a boil, reduce heat and simmer, covered, 2 hours, stirring occasionally. By Dr. Neil Solomon Dr. Solomon: Some Dear Dr. Solomon: I like to have luncheon meats as a snack once in a while, or to use on sandwiches when I Ret tired of my regular cheese sandwiches. I realize that they should not be used too often, but are there some luncheon meats that might be better than others? Dick, Erie, Pa. Dear Dick: If you feel like having luncheon meats once In a while, It would be best to choose chicken, turkey, or ham slices. These have the least fat and calories., , s tablespoons lemon juice tablespoon white vinegar cup dairy sour cream G Gourmet label on ice cream means calories Dear Pete: Gourmet ice cream generally is richer than the other varieties. That means that it contains more calories and cholesterol, which most people can do without. Dear Dr. Solomon: I have a simple question compared to some of those you get. Just what actually is fiber? Ralph, Indianapolis, Ind. Dear Ralph: Fiber is the material in whole grain, vegetables, fruits and nuts that is not digested or is only partially digested. Fiber is not all the same but varies from one plant to another. Dear Dr. Solomon: I was referred to a person who is supposed to be a nutrition counselor because I have a weight problem and I havent been able to do anything about it. She seemed to know her business but I was disappointed when she included spaghetti in my diet. How can something like spaghetti be included in the diet of a person who is trying to lose several pounds? Mrs, P.O., Clearwater, Fla. Dear Mrs. O.: Spaghetti itself is not particularly high in calories. It will, of course, provide a substantial amount of calories if eaten in large quantities or if it is served with rich sauces. Foods such as spaghetti and macaroni, as well as breads and cereals, are low in fat and cholesterol and provide other nutrients. The fact that the nutrition counselor you spoke with included spaghetti in your diet is understandable and in no way reflects poorly on her professional abil- large carrot, cut into 1 Crossroads Mall 9 Brickyard Plaza 484 3993 1755 W 5400 South - Sinus congestion? 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