Show T9" - plO-T- Herald Journal Logan Utah Wednesday June 7 1989 ho diet can also include pesto mushroom sauce Low-f- at By Joyce Rosencrams Naturally good Scrlpps Howard News Service A low-fi- d diet does not mean a spartan eating regime devoid of all delicious sauces It just puts butter-base-d sauces such as hollandaise and list bcamaisc on the concocThem are plenty of vegetable-flavore- d tions just as interesting such as this spinach pesto ss die one This one may not be as with freshly plucked basil leaves a barrel of n dive oil pricey pine nuts and expensive Panniagano Reggiano — but the spinach version is less than IS calories per tablespoon in die spring-gree- n It's also a category Spoon it over grilled salmon steaks or a tuna and die fish is lew riwmir of sauce with a bit of the Enrich more no green plain tengy yogurt and a small spoonful of mayonnaise and it enlivens sauteed skinless boneless chicken breasts Sauteed mushrooms in a glossy sauce of beef aid red wine are delicious spooned over sliced grilled beef or lamb Or for ameadess rhinly meal top a baked potato with the mushrooms Or make an eggplant sandwich by grilling two dices of unpeeled eggplant with Swiss or Jack cheese in between Top with a tomato slice and ladle on die mushrooms rare-occasi- Spinach Pesto soul-satisfyin- g package chopped frozen spinach cup chicken broth 1 tablespoon flour or cornstarch 34 teaspoon garlic salt 34 teaspoon seasoning Yi teaspoon crashed dried oregano 14 cup finely chopped tomatoes 2 tablespoons thinly sliced green onion 14 cup toasted pine nuts (or sunflower kernels or chopped almonds) Grated Parmesan choc Yield: 136 cups 1 extra-virgi- e) lemon-pepp- plate-decorat- water-pack- (10-ounc- 34 ed er h Prep time 10 minutes Remove spinach block from package and place in a microwave dish Cover with vented plasncwnp and thaw several minutes on high Break up center wifoaftxk Drain rpfa pressing out excess moisture Place spinach in a food processor with chicken broth flour or cornstarch garlic salt lemon pepper and oregano Puree Pour back into die microwave bowl or a small saucepan- Cook on high about 2 minutes if microwaving or until thickened (stirring Stir in tomatoes green often) on die range-to- p onion and pine nuts and neat through Ton with pasta and sprinkle with grated Parmesan diene Also an excellent sauce for sauteed chicken breasts or grilled fish you can blend die spinach mixture with a bit of yogurt andor mayonnaise - Muriiroom Herb Sauce 1 tablespoon butter or margarine 1 tablespoon olive oil 1 medium onion finely chopped 3 cups mushrooms quartered (about 3 garlic doves minced 1 teaspoon dried tarragon Vi cup dry red wine 1)4 cups beef broth (a 1334 --oz can) 34 cup water Summer fruits provide dessert ideas reheated Makes 4 cups Serve peach mdba a raspberry sauce poured over ice cream and a peach half To make enough for six puree: 10 ounces raspberries 12 cup sugar 34 cup currant jelly 1 tablespoon cornstarch 1 teaspoon lemon juice and 1 tablespoon brandy optkmaL Cook uncovered 3 minutes Strain while hot to remove seeds Coed Cut three large peaches in half place a peach half cut side up in each dish Top with scoop of ice cream and sauce Garnish with non! leaves Serve a fruit date with honey cream dressing Combine 2 eggs V cup honey 14 cup lemon juice or orange juice 1 cup heavy cream whipped Beat egga until light add honey and lemon juice Cook until thick Cod fold in cream and chilL Makes 2Vi cups dressing Serve this honey fruit fondue from foe National Honey Board and Pacific Kitchens: 1 pint sour cream 34 cup honey lean (834 ounces) crushed pineapple drained 14 teaspoon crushed dried mint Mix ingredients Save with fresh fruit Makes 236 cups Here are recipes to enjoy more of summer’s bounty By Marty MeRus ScripcsHoward who penned the ditty for commerciala: Summer it wouldn’t be summer without them” had die right oven if the tune is enough to drive a person crazy July supermarket bins are overflowing with the'color and variety cl urnmer fruits — cherries and apricots nestle alongside peaches and urines berries spill oat next to melons and plums affair Bruit his is foe only tone of year when dessert is a s be served with just a splash of liqueur for elegance or baked to I ‘ection in fruit pie or cobbler cake or tart ilere are some quick tips for using fruits in desserts: Sugared grapes or cherries are great for garnishing fruit platters a ' other dishes To make sugared grapes roll the grapes in egg white dip in granulated sugar Refrigerate until firm To make sugared cterries dip into egg white and roll in powdered sugar Refrigerate u: til firm To glaze a cheesecake or tart topped with fruit such as Overnight Ruit Compote Serves 8 stawbemes melt red currant jelly in a saucepan and brush over fruit 1 can lemonade concentrate thawed R frigerate until set 3 tablespoons orange marmalade Chocolate-dippe- d fruits are a popular treat this time of year Wash 2 tablespoons Goinfrean Grand Marnier or Triple Sec and Mot dry fruit with a paper towel (there should be no moisture small ripe cantaloupes 4 Melt chocolate and small amount of margarine or a retraining) 1 snail sh tening (1 tablespoon margarine to! pound chocolate or chocolate honeydew melon 1 cup blueberries in a double allow not do water boiler into chocolate to splash cl7)ruits do not 1 pint hulled halved strawberries refrigerate 2 navel cringes peeled and sectioned each section halved Vi !t chocolate and a small amount of margarine or shortening (1 lfe cups diced pineapple (fresh or canned in its own juice) poon margarine to 1 pound chocolate or chocolate chips) in a boiler do not allow water to splash into chocolate Dip fruits optional 8 whole strawberries (for garnish) mx refrigerate Combine foe lemonade marmalade and liqueur in a mall bowL fair cherries with with strawberries liqueurs Cut foe cantaloupes in half liqueurs Serve over ice cream Slice nectarines over rice pudding cut away foe pulp from foe shell leaving a wall about Make a fruit pizza for dessert Spread refrigerator cookie dough to 36 --Carefully inch thick in the shells Stack and wrap toe shells in plastic chilL 'i j i izza pan Bake until golden brown Spread cooled dough with a roll cantaloupe meat and honeydew into Using a melon-baileof cream cheese orange juice orange peel and powdered balls Place in them a large bowL v jtr to taste Cover with fruits such as kiwi strawberries and l iibeniea'Use red cunarit jelly for Add the blueberries halved strawberries oranges and pineapple glaze Cut bananas in half place on sock or skewer or drinking straw Four the lemonade sauce over the fruit and mix gently Cover and Mi chocolate with 1 to 2 tablespoons peanut butter (IwSmH of refrigerate overnight vs tening) and dip bananas Place on cookie sheet in freezer and At serving time scoop dw fruit into die melon shells using a until firm slotted spoon Puree fresh fruit with sugar to taste and serve over ice cream Garnish each serving with a whole strawberry Dip fruit into a chocolate fondue (portable enough to take 1 “Fanners Market Cookbook by Susan F Cariman Chicago and melt Combine can sweetened condensed (From slowly: camping) Review Press Inc Chicago HL) milk a iar of marshmallow cream a of beg chocolate chips n cup of milk (use dry reconstituted milk if camping) 1 teaspoon vanilla or liqueur of your choice (use 1 tablespoon) Dip fruit into fondue Fondue cun be refrigerated and EdNorhnolK Marty Melius la food edlor of die Rooty Mountain New in Denver h writer iT'cr fruits ! no-fus- y a-- 2 teaspoons vinegar 234 tablespoons cornstarch 2 tablespoons chopped fresh parsley Yield: About 1 quart Prep time: 20 minutes In a large saucepan over moderately high heat melt die butter and olive oiL Swirl to blend Add die onion and cook til tender Raise heat abit and stir in the mushroom quarters Stir and saute over high heat several minutes When slightly browned and tender add die garlic and saute for 1 minute stirring often Stir in tire tarragon and red wine Reduce die liquid by half about 2 minutes Stir in die beef broth and 34 cup of water Bring to a boil and simmer for 2 minutes hi a nll cup combine 1 tablespoon tap water vinegar and cornstarch until smooth Whisk into foe sauce return to boil and cook until slightly thickened about 1 minute Stir in die parsley Mushroom herb sauce goes well with thinly diced grilled beef or lamb red-wi- red-wi- 12 ounces) ne ne Ector's note: Joyce Roasncrans Is food rOR OlwWiwf VWuuwiiiMIIQfa of The wiflCmiViSD Caire ByAI NEA Food Editor Don’t let its fuzzy exterior fool you — foe kiwifruit mikes a pleasant and easy dessert Chill a whole kiwifruit slice it in half arid scoop out foe pulp with a spoon Or peel it and slice it into a fruit or lettuce salad 1 can crushed pineapple in juke 14 cup water Vi 34 low-calor- ie Youngsters will enjoy a special popsicie made with a combination of this fruit pineapple juice and a Hash of ginger In addition to providing vitamin C and potassi-urn it has no cholesterol and negligible fat content cup sugar teaspoon grated ginger Feel and cut kiwifruit into quarters Process in food processor until just smooth do not crush seeds Add remaining in- process until gredients thoroughly combined Four mixture into 10 popsicie molds or paper cups place cups in freezer til partially frozen piece popsicie sticks in center of cups and freeze firm This kitch recipe makes 10 servings en-test- ed Fotyncrin BwUhtitFopskles 6 kiwifruit Q1969Nawipapef Enlarpri— Aaan f - cherry-flavor- ed r ! ir-i'- ze 12-oun-ce It’s developed for our iritmiy and is just heavenly straight from the oven so be sure to mix up it to foe enough to actually Recipes table Oootimied from page 9 Egg-YoSponge One of foe most elegant Crea in die world berries served (Mile-Hig- h wi-cultured cream is another byDyarandCasrol) 8 egg yolks ' way to bring n 34 classic teaspoon salt to table: stiLining your Fresh Strawberries with Cultured Cream (Utah Dairy Commission) 2 tablespoons firmly packed li"ht brown sugar de-sse- lk ts h sweet-yet-tan- up real sour cream cup whipping cream 2 pints fresh sliced strawber-iv- n (or r ther fresh benies) 5 pinkie sugar and salt over out cream Let stand a few "ii es Gently fold whipping r i into sour cream mixture gerate covered one to two to allow flavors to Mend over fresh benies f ' what about this g variation a favorite in !l Helpingstine’s family for teaspoon cream of tartar teaspoon vanilla teaspoon lemon extract cup minus 2 tablespoons water 34 cup sugar 1 cup plus one tablespoon sifted cake flour Beat egg yolks salt cream of tartar vanilla and lemon extract with a rotary beater until well 34 Yi 36 Yi Mended Gradually add water and mix wdL Add sugar slowly and continue beating until thiu d and Sift a fourth of flour over mixture and fold in with about IS strokes Repeat for remainder of flour After last addition of flour use 10 additional folding strokes Bake in tube pan in a moderate oven (340°) for 40 to 50 minutes lemon-colore- ch M4i PORK ROAST TriMSUr Bigg-Ur- n 1n FRANKS 6h oz Gortons Minced or Chopped 1 CLAMS NT v wwCuMwiCum TaamiiumdA-jiB- ! 69 HAWAIIAN PUNCH or COUNTRYTIME 2b Champion RAISINS ’ SANDWICH BREAD lSoa can DOG FOOD - Vet's i ji Pkg Miroclo-Gr-o plant or lawn food Mirocid oe for piecrust 2 quart rra denies 1 and hulled ‘half-and-ha- I bite-siz- If a buttery-so- ft ock 1597 Sain Men GaL Ortho IMox vegetation killer ed dis-Fi- le 1’ SPAGHETTI Sale Mce GaL Fence n grass edaer No mess' Sale Mce Ortho Kleenup weedgrasskfllef 2 for 99 CUP-O-NOODL- 3GaL52S 2MIUC niiiwmw j lf lied sugar to taste eraw herries into a bowl lien with sugar just the like it Roll out ' e on cockie sheetpiecrust pierce h fork and bake until ve just lightly browned i ecrust slightly and slice or into pieces -- in bottom of serving berries on top and pour and Lalf over alL Serve immediately t " 897 Sain Prico Ortho homo post confroL 1 gal HlLJ POTATOES 797 Sale Men Ortho Wnd-B-Go- n weed killer 1147 988 Sale MeeQt Diazl non insect spray Savings! sponge cake is Sale Men on soillurf insect controL 233" 647 Sain Men Ea bisect logger oz-net-- size S- - Sale Men Ea Rose In flower systemic 5 to WATERMELON 10' lb 5OO0 foe perfect shortcake base far you here’s a recipe that will give you foe best you’ve ever tasted AT YOUR LOCAL K MART STORE ! 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