The Salina Journal from Salina, Kansas on May 20, 1998 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

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Salina, Kansas
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Wednesday, May 20, 1998
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Page 13
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THE SALlNA JOURNAL Fi III MONEY/C3 NEWS / C4 CLASSIFIED / C5 c T SUPERMARKET SAMPLER Flavored tortillas add spice to wrap craze What's new on the grocers' shelves: Flavored tortillas Melissa's Fresh Wraps: Roasted Garlic, Jalapeno, and Sun Dried Tomato; $2.49 to $2.99 per 9.5-ounce bag of 10 wraps. Bonnie: Melissa's idea to make flavored, colored flour wraps is an ingenious one. In fact the idea is so good, I'm certain we'll see other companies copying her before the wrap craze fades. If so, I hope the competition will be less timid about the flavorings than Melissa's wraps were. (I expected more of a kick from each of them, especially the jalapeno.) These are still good, almost fat-free substitutes for regular flour tortillas or even bread. One wrap contains less than 1 gram of fat in only 80 calories, compared to regular flour tortilla's 4 grams of fat and 170 calories, and the 3 grams of fat and 160 calories in two slices of bread. Use them to wrap anything from sandwich fillings to stir-fried vegetables for an unusual hand-held meal. My favorite use is as a base for colorful quesadillas. Just sprinkle shredded cheese over one flavor, cover with a different flavor, gently press, and then bake in a 450-degree oven for five minutes or until the cheese melts. Cut into wedges and top with salsa and, if desired, fresh cilantro. Carolyn: Soft tortillas (or wraps to you trendoids out there) have never been as good-tasting as even most store-bought breads. That's because wraps aren't so much a foodstuff as they are a way to hold food together so it can be eaten on the run. As such, they're more a statement on our lifestyles than something everyone's just dying to eat. The flavors of these new wraps from Melissa's aren't pronounced enough to change this essential truth. Potato chips Wow! Chips: Lay's Original Potato Chips, Lay's Mesquite BBQ Potato Chips, Ruffles Original Potato Chips, and Doritos Nacho Cheesier Tortilla Chips; $1.99 per 5-ounce bag of potato chips, and $2.99 per 7.5-ounce bag of tortilla chips. Universal Press Use these low-fat, low-calorie flavored tortillas to create an unusual hand-held See CHIPS, Page C2 meal. V COMMENT HELOISE King Features Buttermilk richer than soured milk Dear Heloise: I just read your hint about making your own cup of buttermilk to avoid waste. I wonder how many letters you'll receive on that one. They will tell you that real buttermilk is not just soured milk. It's the milk that is left after cream has been churned into butter — a considerably richer liquid than just sour milk. What appears on grocery shelves nowadays, though, may be a cultured milk made by the addition of certain organisms. Using real buttermilk would produce a richer, yummier coffeecake than just soured milk made by adding vinegar. I agree that vinegar-soured milk will work as a substitute, but I doubt that it's quite as good. — Old Timer, Cedar Rapids, Iowa Dear Old Timer: You're right, real buttermilk would be richer, but the vinegar-soured milk really does work well in a pinch. Also, if you don't have a carton of buttermilk, this shortcut will save you time and money, since you won't have any leftover buttermilk. (For those of us who don't drink buttermilk.) • This brings back memories for me because my mother used to drink buttermilk all the time. In fact, her favorite thing was to break pieces of corn bread and put them in a glass of buttermilk and eat the concoction with an iced-tea spoon. In my mother's book, written in 1962, she said, "I find buttermilk delicious with a cold luncheon or any time of the day for a pick-me- up." — Heloise Dear Heloise: I buy sacks of grapefruit when they are on sale. Remove all sections and put them in tight-lidded containers and they keep for weeks in the fridge. This way you save space in the fridge for other things. Also, it saves time when you are in a hurry. — K.E. Ruhl, Spokane, Wash. Dear Heloise: Instead of using mayonnaise, I use a fat-free ranch dressing and fat-free sour cream (50-50). It can be used on potato salad, tuna salad or whatever. The ranch dressing has extra spices to liven up the foods. — Sally from Phoenix, Ariz. .. Send a money- or time-saving flint to Heloise, PO Box 795000, San Antonio, TX 78279-5000. T QUICK COOKING IVbmorial Lp I ^^ rt l I Chocolate cake adds patriotic color to holiday menus The Associated Press The flag colors In Red, White and Blue Chocolate Cake come from red food coloring, blueberries and cream. By The Associated Press For this Memorial Day, ; bake a party cake to match the flag-flying holiday — a Red, White and Blue Chocolate Cake. A moist homemade chocolate cake could turn out to be the hit of the Memorial Day parade, and have family and friends marching back for more. This one will add patriotic color to holiday menus, whether you're packing a picnic or hosting a barbecue. The cake's reddish tint comes from red food coloring added to the cake batter. Top the easy-to-make dessert with some instant, ready-to-spread vanilla frosting and fresh summer blueberries. The cake gets its chocolate flavor from unsweetened cocoa powder. Unsweetened cocoa blends easily with other dry ingredients, which makes the cake quick to prepare. Red, White and Blue Chocolate Cake Vi cup. shortening 1 Va cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 2 tablespoons red food color 2 cups all-purpose flour % cup cocoa 1 teaspoon salt 1V4 teaspoons baking soda 1 tablespoon white vinegar 1 can (1 pound) ready-to- spread vanilla frosting Fresh blueberries Heat oven to 350 degrees. Grease and flour a 13-by-9-by- 2-inch baking pan. Beat shortening, sugar, eggs and vanilla in large bowl until creamy. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to shortening mixture, mixing well. Stir baking soda into vinegar (mixture will foam); immediately add to batter, stirring until well blended. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost. Garnish with blueberries. Makes about 15 servings. Nutritional information per serving (1/15 of recipe): 350 calories, 4 g pro-, tein, 55 g carbohydrates, 13 g fat, 25 mg cholesterol, 560 mg sodium. Meat and mushrooms mingle on skewers The quick- cooking recipe for Skewered Steak and Mushrooms with Asian Flavors, shown here, combines mushrooms, sliced steak, snow peas and red pepper. All are prepared kebab-style for grilling. The Associated Press By The Associated Press Some foods make great partners in the grill quadrille — meat and mushrooms, for example. Here, in Skewered Steak and Mushrooms with Asian Flavors, thin-sliced flank steak gets together with mushrooms, snow peas and sweet red pepper. Assembled kebab-style, brushed with a garlic-scented, ketchup-soy glaze and sprinkled with sesame seeds, the ingredientss assume an appetizing Asian flavor. Skewered Steak and Mushrooms 1 pound medium-sized fresh white mushrooms 1 pound flank steak 'A cup ketchup 2 tablespoons light soy sauce 2 teaspoons sesame oil, optional 2 garlic cloves, minced 1 cup halved snow peas (about 18) 1 cup sweet red and/or yellow pepper cut in squares Vi cup sesame seeds Preheat outdoor grill or broiler. Trim mushrooms; set aside. Chill steak in freezer for 20 minutes; cut into thin diagonal slices across the grain. In a small bowl mix ketchup, soy sauce, sesame oil and garlic; set aside. Thread steak on individual skewers (if using bamboo skewers, soak in water for 15 minutes before using), weaving around mushroom caps, snow peas and sweet peppers; brush all sides with ketchup mixture and sprinkle with sesame seeds. Place kebabs on a rack. Grill or broil until cooked and browned, turning occasionally, about 5 to 8 minutes. Serve on bed of rice, if desired. Makes 4 servings. Making X- TIME .toEAT Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences egin by browning 1 ;|! pound beef and % cup chopped onion in'; a skillet. Drain well. Return : meat to skillet. Add 1 (10 %- ' oz.) can cream of mushroom soup (reduced fat works fine), Vz cup dairy sour ; cream (light works fine), and a dash of ground pepper. Simmer for 5 minutes, until heated through. Serve hot over 1 cup wide egg noodles (cooked to yield 2 cups) or • hot biscuits. SUGGESTIONS? CALL BECKY FITZGERALD, FOOD EDITOR, AT (785) 823-6363 OR 1-800-827-6363 OR E-MAIL AT sjbfitzgerald@saljournal.com

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