Show V7 ’ y '' ' ' " B2 —The Herald Journal Logan Utah Tuesday July 23 2002 ’"I ' "fr t " ’ i r v'y I ''s' T1 I A By & V--t- :y 1 1: f ' Jl urJ8£r sssf Smoothies offer an easy way to have several servings of frutt hi one meal Finding ways to work fruit into a daily diet can be a challenge This recipe from the Oregon Raspberry and Blackberry Commission offers a new way to get up to four servings of fruit in one sitting by blending raspberries and blackberries into a smooth meal Blackberry-Honeyde- Makes two w Smoothies 2 cups frozen blackberries 2 cups honey dew melon (fresh or frozen) 1 cup lemonade 13 cup sugar (or more to taste) Puree all ingredients in a blender Blend Pour and toms In a food processor com- bine the chopped asparagus garlic basil pine nuts and 1 tcaspoon of die salt With die serve' Makes 2 servings Nutrition information per serving: 333 cal 843 g fat ' Recipe from the Oregon Raspberry and Blackberry Commission 24-oun- ce By Tommy C Simmons For AP Weekly Features BATON ROUGE La (AP)— “Is it safe to cook a chicken on a beer can?” I asked the cooking expert with the USDA Meat & Poultry Hotline “To dowhal?” the expert said I explained that I was g is recipe for beer-ca- n chicken and wanted to make sure it was safe to cook on a beer ciui I told the USDA representative how the chicken would be cooked and mentioned that cooking chicken oft beer cans was a grilling fad across the country I wasn’t worried about the beer can exploding in die heat because you open the top of die beer can so the steam can escape as the beer heats What I wanted to make sure of was that the inks used on label were food the safe since they would be coming in contact with die chick- en The USDA food safety whiz Bessie Berry had never chicken and heard of beer-ca- n ' uid she would review they packaging information on beer cans and get back in touch with me She did The exteriors of beer cans ? are not approved for food con- tact because they have not - ' test-in- ' beer-can- ’s beeo'testedfordususeWs beer-can- 1 shallot thinly sliced ' ' 'V w I v V'1' ' 'v 'y'AndersonsSi Seed S Gerden AP Photo Steak With Asparagus Ihponsds is the first of throe from the same Ingrecfients with a menu plan from the JunwJuly Issue of Real Simple magazine - dates made In a small bowL combine " the mayonnaise tarragon lemon juice and Salt rod mix : i- welL : - 4 small cucumber : lbundi fresh basil ' 1 bunch fresh thyme 1 bunch fresh tarragon 1 small head Boston lettuce package mixed ' sidad greens J - Meat 3 pounds sirknn steak" (about roe inch thick) - : - s- Layer die bread with lettuce and steak and drizzle with die Turagon Mayonnaise Serve d sandwiches with Tbmato Salad on the Sugared side Makes 4 servings Suggested side dish: Sugared tomato salad:' In a medium bowl combine 1 pound (3 cups) of halved cherry tomatoes 1 small cucumber cut in 14-inslices and 2 tablexxHis sugar Tbss and serve open-fece- ::t ch Dairy ounce Parmesan ' Pantry 1 loaf white bread unsliced 2 ounces ( 14 cup) pine'- 1 ShoppingDst Produce: 1 head garlic 1 pound baby potatoes 1 shallot 2 lemons 1 pound (3 cups) cherry tomatoes 1 pound green asparagus ' o“s -- 14 can chicken broth 1 pound spinach spaghetti 12-oun- Recipes from Real Simple magazine June-Jul- y Issue ce Oliveoil Sugar'''-- - Black properoorns Kosher sah I - fep JLoeJLkj 1 JomttKk e i6 tt '4 W Ukt Wkj WfeVegot: f ' Bowling neA8Z6lfil8g " 2297 N Main j IE HOTLINE 75: FHauwneiFMii SUMOFA1LRARS norMoeao Rollerskating '' 0ponllonSaL "esmt La fw ' HEYA8NCKD rwyeco SMCUSWARD nw mb £io st 'i4 SRDBMMN CtW4t9071fi9l40 Man IHEROQME snwrmi B IMFlllBaDtlO Sumnnr Kidi AlaHnw Only $1 faMl aafmlqr 7SS SPIRIT STALUOR OF THE CIMMARONm mmm ( v Gritted Sirloin imimm af ‘ ’ Petty 1j4a-!fca- - 0 SPIDERMANpwm s Drifif 4iI0 ttCH TiOO MatmeesAII Seats $200 s ‘ Additionally we terted numerous different birds and beer and soda Cans inalabor-poultrindthen was zero leach-of chemicais ink be metal (-- 2190 Nprth Main 'North Logan Ut 84341 y u : 435-750-67- 00 22 South State i- ”i i: iiskoftoxrcrtycanprepare iTSDA evaluktes hie 4 " '&! §0 MM Center Ipffair ' m ft Perennials - t r -- inquiry"?- The cans were hot deigned to be in cdntact with jneat ot and were not testedjo v rf tte see inks used pntitmg ? ir Aoibuals nl taMespoon mr MB ‘Selected Fruit Trees beer can She suggested I call Kimberly Rawlings at the FDA and see if they had any knowledge about whether or not beer-ca- n label inks are safe when heated Rawlings said FDA had ' ’ done no testing of in cooked the cavity of a chicken and referred me back to the USDA Since I couldn’t get a go-- ' ahead from the gbvemment as to whether or not beer-ca- n chicken is a safe food to eat I ealled'Steven Raichlen grilling guru and author of a new cookbook titkd “Beer- Can Chicken” to find out if his publisher had tested the inks ofjhe beer cans for toxic-it- y ' when heated ‘ Raichlen said he was confiT ' dent there was nd problem because the food safetywise beer can doesn’t get that hot “We did a lot of research on this” Raichlen said “Inks ' (edible) are applied to s can at is temperature in excess of 500 : degrees The cpn never gets hotter than 212 degrees in die o' process of making beeran V dreUSDAarww§pwiij ' medium Remove the steak and let it sit covered with foil for 5 minutes Reserve 13 (1 pound) for use on Day 3 i sil Berry could not say that there was no risk of migration : of harmful chemicals from the beer-ca- n label into the poultry if the chicken was cooked on a ' dive 1 Day 3 Steak Sandwiches With Tfcr ragon Mayonnaise 13 cup mayonnaise 2 tablespoons fresh tar-ragon chopped 1 tablespoon fresh lemon juice 14 teaspoon kosher salt Four thick dices of ' white bread toasted 1 small head Boston lettuce leaves washed and dried 1 pound cooked sirloin steak reserved from Day 1 thinly sliced Day 2 In a small bowl combine the thyme pepper and the remaining olive oil and salt Rub the mixture over the : steak Grill or broil the steak 4 to 3 minutes per side for ' Cook explores safety of beer-ca-n cooking H - nade reserved frotn Day 1 1 cup chicken brodi ' 12 pound asparagus tipi reserved from Dayd cut into tV pieces 1 pound spinadiqiaietd 1 ounce Parmesan freshly grated (about l4cup) 1 teaspoon sah 18 teaspoon freshly ground pepper 14 cup fresh basil leaves torn into pieces In a large skillet heat the olive oil over medium heat Add the shallot and cook until softened 4 to 5 minutes Add die tapenade and cook until fragrem 1 to 2 minutes Add the chicken brodi and asparagus and bring to a boil Reduce heat and simmer until the liquid is thickened about 5 minutes Meanwhile cook the ti according to the directions until al dente Drain the spaghetti and add it to the skillet Add die Parmesan salt proper and basil and toss vrell to com- bine Serve immediately Makes about 4 servings Tips: Reserve a cup of the cooking water before draining the pasta If the sauce becomes too thick add a little of die vaterto thin it out without diluting die flavor: Mix the pasta and die sauce together before serving so all the strands are evenly coated and die flavors many motor running pour in i tablespoon of die olive oil and process until finely chopped Reserve half of this tapenade (about 12 cup) for use on 269 g pro' 833 g carbo T I ‘ pepper 3 pounds sirloin steak (about 1 inch thick) Place the asparagus in a pot of lightly salted boiling water and cow for 3 to 4 minutes until tender-cris- p Drain and ' run under cold water to stop the cooking Cut the spears in' half and reserve die tops of the stalks for use on Day 2 Roughly chop the stalk bot- - Tropical Berry Smoothies 1 cup frozen red raspberries 2 cups frozen blackberries ' 1 kiwi peeled and sliced 12 cup apple juice 1 cup barium slices 12 cup low fat yogurt Add all ingredients and blend until smooth Pour and serve I : 14 teaspoon freshly ground 697 g pro- 644 g carbo ' r ch leaves servings Nutrition information per serving: 283 cal 223 g fiat - 12 cup Asparagus lhpe-- nuts 2 teaspoons kosher salt 3 tablespoons olive oil 2 tablespoons fresh thyme Berry smoothies s - f-‘ Day Is Grilled Sirloin Steak With Asparagus Tkpenade 1 pound green asparagus peeled and trimmed 2 cloves garlic peeled and smashed 12 cup fresh basil leaves 2 ounces ( 14 cup) pine AP Photo ‘ v ' Day 2 ’ Spinach Pasta With AqianK y- gas Pesto f vl - aSfef The Associated Press l ‘ e By Divide die remaining steak into 4 portions and servetopped with dcdlops of Asparagus Ikpenade Makes about 4 servings Between the heat and rush of summer activities prepar-in- g meals can sometimes take a back burner But with a little 'planning and a few simple ' ingredients such as steak and asparagus a diverse itienu can be worked out' The following recces from the June-Jul-y issue of Real Simple magazine will make w diree main dishes for three successive dqrs reusing c ? ingredients from one basic shopping list (list follpws) v From steak to pasta to sand- wiches diese recipes offer an easy way to vary the bill of : fere A'' Each dish will take about 30 minutes to prepare y'-- t The Associated Preaa bcaaa chicken by using a V Suited PrestonID§3263 17 East Center 793 North Main tinsideStokes Thriftway) ? 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