Show Logan Utah Thursday Juno MONDAY menu I by aileen Mexican meatball soup Tostada Stack-up- s Iced tea (no sugar) 21 The Harold Journal-- 19 1973 v 1 TUESDAY menu by aileen Half cantaloupe Reefy onion soup Devilish eggs WEDNESDAY i menu by aileen Melba toast rounds Fish chowder San Franrisco salad Iced coffee (no sugar) ARTICHOKE THURSDAY Broiled grapefruit Green V Gold soup Chicken yogurt salad Fruit and vegetable salad with their rnlorlul combinations ol lettuce tomatoes and much more take on new dimensions with the use of artichokes and avocado Artichokes and avocado longtime favorites ol lamilics on the West Coast and in (lie islands are becoming more popular throughout the country FRIDAY by aileen Broiled chicken breasts ‘ no skin Asparagus spears Baked potato with uncreamed cottage cheese no butter Fresh strawberries no sugar no cream MEXICAN MEATBALL Map nerved with i ualad of tooiado Stackupi make pleasant dieting ie Diet With Soups And Salads It is bikini time again Even those women who titter when they realistically think of covering a few inches with even less cloth pay lip service to a diet A tasty and less mentally painful way to lose a few pounds is with a soup and salad regime Here are eight recipes keyed to most ethnic tastes that are based upon a diet This diet allows 0 a range of calories per meal low-calor- 3S0-S0- For a nutritional balance of foods select fishbeef protein fruits vege-sn- d dairy products in the range for other meals or snacks to round out each day's diet Do not skip meals Nibble on celery or have a cup of beef bouillon rather than having a diet cola to soothe between-mehunger pangs Always consult your doctor before dieting low-calor- al MEXICAN MEATBALL SOUP can (11 ounces) condensed golden mushroom soup pound ground beef 2 tablespoons fine dry bread crumbs teaspoon salt Dash pepper Vt cup carrots cut in thin sticks enp celery cut In thin sticks 1 cups water 1 Vs it teaspoon oregano leaves crushed teaspoon ground cumin Mix 2 tablespoons soup with beef crumbs salt and pepper Shape into 24 small meatballs ( inch) Arrange on broiler pan Broil 4 inches from heat until brown turn once Meanwhile in saucepan combine carrots celery water and seasonings Cover simmer 5 minutes or until vegetables are tender Stir in remaining soup add meatballs Heat stir occasionally (Makes about 3 cups soup or 4 servings with calorics per serving) Serve with Tostada Stack-up- s 229 tablespoon white vinegar dried chives teaspoon celery salt Dash pepper 1 2 tablespoons TOSTADA STACK-LT- S 2 cups chopped fresh tomatoes cup sliced green onion 2 teaspoons finely chopped hot cherry peppers 1 teaspoon salad oil teaspoon garlic salt 4 tostadas (crisp fried tortillas) 4 cups shredded lettuce 1 cup shredded sharp Cheddar cheese Bottled low calorie salad dressing In bowl combine tomatoes onion pepper oil and garlic: chill Top tostadas with lettuce cheese and tomato mixture Serve with dressing if desired Makes about 2 cups sauce (4 servings — 207 calories per serving) BEEFY ONION SOUP I Vi cups sliced onion 2 large cloves garlic minced 1 tablespoon butter or margarine 1 can (lots ounces) condrnsrd beef broth 1 can (10 ounces) condensed tomato soup 1 soup can water fs cup Burgundy or other dry red wine (or water) 2 tablespoons chopped parsley Dash pepper 4 melba toast rounds or thin slices French bread toasted 1 tablespoon grated Parmesan cheese In saucepan cook onion with garlic in butter until tender Add broth soup water wine parsley and pepper Cook over low heat 10 minutes stir occasionally Sprinkle toast with cheese Float on soup Makes about 4's cups soup (4 servings— 1(50 calories per serving) Serve with Devilish Eggs i 'Omit wine — 115 calories per serving) DEVILISH It KGGS eggs 3 tablespoons sour cream 1 tablespoon prrpured mustard hard-cooke- d Paprika package fro- (9 ounces) zen whole green beans cooked drained and chilled Salad greens Low calorie salad 1 dressing Cut eggs in half lengthwise Remove yolks: mash Blend yolks with sour cream mustard vinegar chives celery salt and pepper Stuff lightly into egg whites: sprinkle with paprika Chill eggs and green Arrange beans on salad greens Serve with your favorite salad dressing Makes 4 servings (4 egg halves per serving — calories) 220 FISH CHOWDER can (104 ounces) condensed cream of celery soup 1 soup can water i cup sauterne or other dry white wine 1 pound fillet of white fish cut In pieces cup pimiento strips cup chopped watercress teaspoon chervil leaves 1 4 4 1 crushed 2 teaspoon garlic salt Dash pepper In saucepan combine all ingredients: bring to boil Cover cook over low heat 5 minutes or until fish is done Stir occasionally Makes about 4 cups soup (4 servings — 96 calorics per serving) Serve with San Francisco Salad Lemon Juice: Substitute 1 tablcsjMion lemon juice for wine for 84 calories per serving) SAN FRANCISCO SALAD cup bottled low calorie French dressing 4 cup orange juice 1 teaspoon poppy seed 2 medium oranges peeled and sliced cup green pepper rings cup slierd onion Sola greens 4 Sensible Combine dressing orange juice and poppy seed Toss lightly with oranges pepper and onion Chill 3 hours or more Serve on salad greens Makes about 3 cups salad 1 4 servings — 72 calories per serving) ASSN) is in now can (104 ounces) condensed chicken broth 1 package (10 ounces) frozen cut asparagus 4 cup sliced green onion 'n teaspoon ground mace Dash pepper 1 cup water d Sieved egg 1 2 1 cup sugar cup hot cooked rice 2 eggs 4 E separated teaspoon salt in a telephone interview Mrs is with the consumer education division of Cornell University's extension service here She recommends cooling food necessary either dividing It There's plenty of room for quickly-- by some into small pieces and rein Improvement households frigerating them in a shallow how many pan or placing the food For instance times do you actually wash container in a larger container your hands with soap and water filled with ice water Either after handling raw meat and method reduces temperatures poultry and before handling rapidly to avoid strain on the cooked foods? refrigerator and its power How often do you leave source frozen meat or poultry to thaw "With protein safely is a on a kitchen counter because tremendous problem" Mrs Meat said of out the it to take you forgot freezer in time to thaw it in the fish chicken and eggs stimulate the growth of harmful refrigerator? How long do you wait before bacteria especially when these refrigerating cooked food?1 Do products are raw she added That's why it's Important to use you follow the cool of food soap water and dean towels to letting practice room at temperature wash and dry your hands and slowly any utensils used In handling because hot food supposedly foods-- so these you don't hurts the refrigerator? to oilier foods bacteria transfer unsafe These unsanitary "I'eople always worry about practices were described as common ones by cooperative potato salad" she said "The Elaine potato itself is not troublesome extension in It's mixing potatoes with things like mayonnaise and exits that encourages bacteria Jo grow" Such salads should either be kept refrigerated until meal time and leftovers returned to refrigeration immediately afterwards or thrown away They should also be prepared far enough ahead of time for even if tlicy'll be carried to the picnic in an insulated container Many such carryalls will keep hut foods hot and cold foods cold for a few hours but they're not like refrigerators that actually chill in con- rotary beater i Chill Dressing will lie thick Serve as dressing lor salad May also be list'd as dip Makes 2 cups ARTICHOKES WITH WINE-LEMO- 1 cup mayonnaise tablespoon vermouth or 1 together Spoon into center of platter Serve with Avoeadin Cream Dressing Makes 4 to 6 servings dry white wine Vt teaspoon grated lemon peel ’A teaspoon ground mace AVOCADO-CREA- or nutmeg DRESSING medium size ripe avocado peeled and pitted 1 cup (8 ounces) sour cream 1 tablespoon soy sauce 1 tablespoon lemon Juice Vt teaspoon salt Vi teaspoon basil lean 6 medium artichokes 1 prepared as directed Parsley Blend together mayonnaise vermouth lemon peel and mace Spoon into hot or cold artichokes Garnish with sprig of parsley Makes 6 servings (NEWSPAPER ENTERPRISE ASSN I 'a cup raisins (optional) whites teaspoon cinnamon Toss diced apples with 2 tablespoons sugar Place in 1 Vi quart baking dish Combine f 4 cup sugar rice and egg yolks and salt Stir in hot milk and raisins Pour over apples Bake at 0 for minutes or until custard is set Beat egg ually 4 sugar and cinnamon Beat until stiff Spread over custard Bake at 425 for minutes or until meringue is browned Serve warm 8-- - Makes 6 servings (‘Preferred variety: Golden Delicious) (NEWSPAPER ENTERPRISE ASSNI mm nci'Rioonfcifl CAT FOOD CHICKEN YOGURT SALAD cup plain yogurt 2 2 teaspoons lemon juice 2 2 12 (2 4 4 sur finer safari to teaspoon dried dill leaves crushed teaspoon onion salt cups cubed cooked chicken cup slierd cucumber rut in half cup sliced celery cup slierd radishes green pepper rings Salad greens Radishes yogurt lemon juice dill and union salt: toss lightly with chicken cucumber celery and sliced radishes Chill Spoon into pepper rings arranged on salad greens Garnish with additional radishes Makes 4 about 22 cups salad servings — 128 calories per serving ) 1 (NEWSPAPER ENTERPRISE JvnAt Ptnffc LAND OF THE INDEPENDENTS Combine TsDJniliFg Kowntrf SWISS STEAK Dors tn9 II u tf7 Si — SAlADOIlrr BLACKTEAs srr Dill PICKLES CANLINERSsx— DISHWASHER ROAST COFFEE CREAMER COFFEE ltd UM 27l Imm Mi MAMRANMRTIMS POT ASSNI 5 ssu COTTAGECHEESE BACON MAYONNAISE: SALTINECRACKERS more than two hours or at 40 to 140 mure Hum four hours" Large Size Froth Wlwn you're giving a party It's tempting to leave leftovers on tlu! table or a kitchen counter until your guests depart three hours or more after dinner Don't Either refrigerate them as soon as your guests have left the table or throw them out This is especially important for moist nonacid foods such as mealluaf meat and' poultry pies salads with mayonnaise-typ- e dressings puddings custards and anything with gravy food Mrs said Let a food's time and temperature history be your Modern technology has creatguide in deciding whether or not to save leftovers said Mrs ed unotlier safety hazard that she many women overlook Kose-ltuderm- "There are safety zones in said heating Dangerous organisms grow very actively tat temSupe(Selectfoo£ peratures i between 60 and 120 140 40 Between Is and degrees still dangerous "Food temperatures should nut remain in the 60 to 120 for degree temperature Wishbone Italian Dressing Nabisco Ritz Crackers Jif Peanut Butter NErMilupili Bath Size Dial Soap 2 Lysol Disinfectant Spray S? Lysol Tub fn Tile Clean Jvmto I— 4 Pinesol Cleanser Egg Sesame Ik -- pineapples Tang Breakfast Drink n M Cherries KotexS: 'BICYCLES N MAYONNAISE 35-4- 2 cups Maiding milk FRANKS - Place all ingredients tainer ot electric blender Blend until smooth Or use toss remaining ingredients apples pared cored to and thinly-slice- d measure 3 cups PUDDING Washington State APPLE-RIC- In saucepan combine broth asparagus onion mace and ptp)er Bring to boil Cover: cook over low heat 5 minutes or until asparagus is tender In blender blend asparagus mixture until smooth: return to saucepan Add water Heat: stir occasionally Garnish with egg Makes about 3 cups soup (4 servings — 91 calories per serving) Serve with Chicken Yogurt Salad strips pint cherry tomatoes V pound Iresh mushrooms sliced W cup sliced celery 1 small onion sliced and separated into rings Arrange lettuce leaves on a large serving platter Place quartered artichokes around edge of platter In large bowl M teaspoon garlic powder Dash pepper Apples 'N' Rice Make Good Pudding 3--4 hard-cooke- finely chopped 'A Vi lout and biting off the end The artichoke heart itself makes a complete salad is good fried as in the Modi' or in combination Those who like baked apples and rice pudding now can have their two favorite desserts in one dish An Apple-ric- e pudding is just and is good to make as easy served hot or cold GREEN 'N' GOLD SOUP Keep Clear Of Ptomaine Problem specialist sunning in Salads In in strips pound Swiss cheese cut Vi Although the artichoke looks a problem to eat it really is tasty and quite easy once you gel the hang of pulling oil a that summer's here Roasting JULIENNE yourself the first day id a ARTICHOKE waterside vacation can mean SALAD WITH AVOCADO-CREAnever going out to sunbathe all that week Ask anyone who's 'A head ictbarg lettuca 4 artichokes prepared as ever had a severe bum or sundirected quartered and poisoning It puts one on the chilled bench while others seek sum'A pound cooked ham cut mer fun in the sun Hmnil NEW YORK IUPII The opening of the annual picnic and ptomaine season is a good time to review food handling practices and improve them if ENTERPRISE (NEWSPAPER add different taste and texture to Mtadi New Dimension menu menu AND AVACADO Vhmm Eead & ISLAND HYDE PARK MARKET MARKET UfM NirM Wet JAM Meow MmhIbMb el m39 AUDI'S MERC MM v P 43 U—m |