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Show Vegetable proteins help to stretch l Bifestyle Let meat analogs be new word and new food at your table f j'k t lit irt Section Page 1 9 Wednesday, August 22, 1573 that food budget O The problem of feeding a family these davs acquires a new dimension with each turn of the clock Where do you or meat substifind meat tutes What can you afford to buy? How do you present it to your family at the table To Carol (Mrs David) Telman. the current meat shortage has presented her w :h a cha enge. She has mus ways and means to extend as nutritionally and economically as possible the meat she has. She has found that if she pound of ground beef and mixes it with 4 cup soybean granules, she can prepare dishes with takes tongue-clickin- interest g that boast economy, nutrition and flavor. Carol cleverly figures that with a few other theapie in- gredients (yes, there are s'Jl some) such as flesh produce and pasta products, she can turn this meat combo into a zillion different entrees. I stuff my family by stuffing this meat combo, rice and other savories into seasonal vegetables such as eggplant, yellow squash, green peppers or zucchini. They love it' Carol exclaimed 'i tomabies Combine inflation creepy 34 l , cup soybean granules 2 cups cooked rice 1 cup minced onion 2 tablespoons minced ley 4 pars- teaspoon ground oiegano Salt to taste Evaporated milk or may- onnaise to moisten 2 cans (J5 ounces each) tomato sauce zucchini, summer r fy: I f Vt JL& Dr.pre vegetables Cut ZiiUluri m half lengthwise Scrape out pulp leaving a thick shell Dice pulp and add to meat mixture Stuff zucchini shells with meat m,ture. Place in a Lrge shallow baking dish X" ' f.Y,n 1 a ss - - t , " Combine tomato sauce and basil Pour over zucchini and bake in 310 degree oven 30 minutes or until tender. Makes Si servings V7 A j r - , a ' vn Xu ' A5 ny meat nee mixtuie left over may be frozen for use at a later tunc. If V I'v-r- peppers are used, grc-c- 1 salted water. Drain water for soup stock ). tine cracker crumbs (11 crackers, Dash pepper cups minced ham flavored textured vegetable protein (save the partly cooked beans m a shallow pan, one lay er deep, in a preheated 3)0 degree oven for about 30 minutes, turning once or twice Sprinkle with salt while still warm, if desired cups stewed tomatoes l2 teaspoon salt, or more to 2 Sweet taste 1 quart scalded milk, rein- forced with 3 tablespoons dry milk Add onions to soybeans and cook in water in which beans have soaked until tender, about two hours Add more boiling water if needed When bans are done, there should be almost a cup of Add tomatoes, salt and cook 10 minutes longer Put through a sieve and combine with sealJed milk just befoie serving Mix well Serve with croutons Serves four to six Roasted Soybeans To home, soybeans at dry-roa- night. Bod for one hour in Wr Dr. Wosje addressed the nation's food editors as they gatheied in Ilawaii for a symposium regarding the Protein Crisis last week. new technology However, has made it possible to convert vegetable protein materials into food products with meat-liktexture and flavo,. These have come to be known as meat analogs and may become a mam source of protein in the human diet. e Brown Soybean Soup small onuin, diced dried cup soybeans, soaked overnight in water to cov er 1 Mrs. David Tolman gets help fron. Shelly, 1, preparing meat substitutes to stretch budget. cut off stem end, remove seeds and veins and bod for two minutes Drain and stuff For eggplants, cut in half lengthwise, scrape out pulp as for zucchini mmal meat has been a preferred food of most men for hundreds of thousands of years. It remains the basic protein food of the affluent, and the feast food cf the poor," Dr. Duane C Uosje. food chemist. Minneapolis, Minn , noted ' t , -- Sour 11am 2 cup brown sugar 4 cup vinegar 2 tablespoons tard loaf prepared mus- 2 beaten eggs V2 2 cup milk cup coarsely crushed sal- - U& cup minced pork flavored textured vegetable protein Blend brown sugar, vinegar, mustard, set aside. Combine eggs, mdk, crumbs and pepper. Add ham and pork. Mix well. 2 Add half the brown sugar mixture; mix welL Shape into a loaf in a baking dish. Pour remaining brown sugar over loaf. Bake at 350 degrees for D4 hours. Senes six to eight. 'Notched Candle used to keep time The Phoemcians, who are credited with having originated the candle, are likewise credited with discovering the "notched candle method of keeping time, according to the Jewelry Industry Council. It is one of the earliest timekeeping methods. Only refined technology was missing, the Council points out Given candles of the same material, each with wicks of the uniform type, even candles might be expected to bum the same number of inches at the same rate of time. st d the only relief Possibly todays homemaker may find in the future will be i the use of textured vegetable proteins. Meat Preferred r steak . . .With increased demand for low-coprotein foods, there is certainly room for both meat proteins and vegetable proteins in the U. S. diet. says Dr. Duane C. Wosje, food chemist. The shortage of beef has forced the meal planner to trim down meaty helpings and to use her ingenuity to stretch the meat she has good-size- 1 VlA' s half-inc- cover wth plenty of water and allow to soak over- 2 teaspoon basil 6 large Pi ir off will be ten will Meat and Rice Stuffing For Vegetables pound ground beef beef wih L.eVlv granules ary dripping-(Tii- t re wry little to pom off) Combine with rice muon, parsley, oregano and Add en'u.,h owporatid sal rniA or mayonnaise to moisbrawn hate it' This clever homemaker also prides herself in making a gourmet Soybean Soup and keeps plenty, of roasted soy beans on hand for tasty snacks. pTPrs, rr2 cggpLnis gnuircl "We do not plan or expect to replace the delicious juicy To the average homemaker, the food crisis only piles another problem on top of the already puzzling question of what to cook for dinner. s'vb.jn 1 And gtn By Bornue Lake Lifestyle Food Editor Meat Shortage Answer Dr. IVosje explained that the soybean may small, yellow-tabe the most logical answer to our nations meat shortage. When we talk about vegetable protein analogs of meat, we are talking primarily about the soybean. n have been part of mans diet for thousand of years, only recently have scientists discovered an increasing variety Although soybeans of new uses. The growth of the soy industry in the Uiuted States has been a very remarkable one Since its introduction to the country in the late i20s, soybeans have rapidly risen to become our third ranking crop, which last year totaled Soybean protein concentrates are more refined than flours and grits and contain 70 percent or more protein on a over a billion bushels, according to Dr. W osje's statistics Soybeans have a long history as a protein foodstuff in the Orient. Over the centuries Oriental people developed a of soybean foods variety including tofu, shoyu dry basis The rno- -t refined forms of soybean proteins ,tre the isolates. which contain 90 percent or more protein. (sov sauie), miso and tempeh Processes used incude cooking, grinding, extracting, fer- Taste founts "No matter how nutritious a food is, if it is unpalatable, unto familiar or unrewarding eat, it will be shunned by the affluent and ignored by the needy. "We have tried to overcome this in the field of food technology and have converted today's analogs aito appetizing items which are familiar, pre cooked and easy to prepare. We know hcy must be tasty, nutritionally sound and have supenor storage stability. They must be capable of carrying compatible flav ors which are not lost during further processing and prepara menting and sprouting. In contrast to these food patterns in the Orient, the use of soybean protein food in the U S. is still m its infancy. In the past 35 years soybeans have become our major source of edible oil and the meal provides an important source of protein for animal feeds. Dr. Wosje noted that availability of a greater variety and of more refined forms of soy proteins in recent years plus rising prices of animal proteins have generated considerable interest in sov proteins as substitutes for milk and meat proteins protein ll's simple lo know how one may lose pounds of unsiphtly fat right in your own home. Just go to the drug store and ask for the l Reducing Plan. Its that wonderful kind of plan that offers 011 a way to help get rid of 5, 10, 25 or more pounds of unsightlv tat Not b starvation dieting Not by sinking to boring reducing diets Not bv extra tiring exercises You eat 3 sensible meals a dav - and slim down as sou follow this eating program Yon can satisfy your appetite and con- tents of these materials range from 40 to 50 percent, depending on the fat content. Proteins, carbohydrates and ash are the major constituents of defatted flour. But punctuality in those days was a clumsy compromise between the sundial by day and these notched candles at night, not very attractive from any point of view. Its time you take your gas furnace out of moth balls. . Your gas furnace may be the last thing but we suggest that you need today - you be among the first to think about it. By having your heating system prepared now for the first cold snap, you will save yourself a chilly wait while everybody else is calling. Tell phone your licensed heating contractor, furnace dealer or plumber today. Ask him to: ( 1 oK, Enjoy the luxury and fun of your neighborhood Fitness Center. Relax fudicu li Oil iri&hyt OJvCi djvtfe j C( Zjo ppUs'l (kocoC-'- pilot of i (ilj goa IcjfjaA lIJux while our experts guide you to new vitality, that weight loss you want, and that inch loss your clothes say you want. fiitf poX X qcKjOjmu it dodiiloF OTORLDOFll W FITNESS pilot, d&djtolL ojuL (yUL'OxCth Towne House l DOWNTOWN 255 EAST rV a yia its the early bird who gets the warmth of clean gas heating MOUNTAIN FUEL ,WJWr i r ' A Week For Men and Women a CALL jj Open 7 Days On the first chilly morninj, 2nd SOUTH 328-863- 6 mr-wii- n mi mu r mm mm e never-befur- man-mad- e area they are important because they offer a high protein. low or no fat; no cholesterol, low calone product "Now. with our expanded pioducts being more adapta-Se- mu e muni e Huge 29. Column 3 Lose Ugly Fat With Eat Well" Losing Plan He explained that soybean products used as raw materials by the food industry are classified into conveniently three major groups based on protein content. Least refined forms are flours and grits, which have varying fat contents, particle sizes, textures and degrees of heat treatment. Minimum tion for serving and they must or not develop result m objectionable aftertastes From a nutritional standpoint, they should be adaptable to the extent that the necessary nutrients can be added to meet the highest quality standards " Dr Wosje explained that from the technical point of view, there ate almost no limitations to the reproducibility or the creation of new. considered categories for future introduction. He said that often a tendency exists to tsuik that less costly products are inferior m quality. "However, the high nutritive value of the protein m soybeans has been recognized for many years and has been responsible for the enormous growth of the use of soybean meal m the animal feed industry "Of all the vegetable proteins available for introduction into fabricated foods,' that stands fioin the soybean above the others in protein nutritional quality." Until recently. Dr. Wosje emphasized that the uses of meat analogs have been chiefly in the health foods, reh gious foods and institutional food areas. In the health food remote pounds and inches . . at thighs, neck. legs, waistline all oter' When von follow the l I Reducing Plan, take one of the tablets before eating and you'll notice the difference It helps counteract hunger . . . helps appease appetite and con tains titamins You cat less, be cause vou want less so vou lost weight' Cel tour X II Reducing Plait today If reducible pounds and inches of excess fat don't disappear, just return the empiv package for an immediate refund X-- -- |