The Salina Journal from Salina, Kansas on May 20, 1998 · Page 14
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The Salina Journal from Salina, Kansas · Page 14

Salina, Kansas
Issue Date:
Wednesday, May 20, 1998
Page 14
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C2 WEDNESDAY, MAY 20, 1998 FOOD THE SALINA JOURNAL T POTATO SALAD New potatoes keep jackets in salads Little spuds pair with peas and mustard in one summer side dish By JOYCE ROSENCRANS Scripps Howard News Service New red potatoes are in season, and these little spuds are absolutely the best for potato salads. A novel way to purchase new potatoes is packaged in clear plastic boxes; Green Giant is one brand. They may be more expensive than petite potatoes piled high and bought in bulk, but the boxes protect the tender potato peel. You want to leave the peel intact for both of these springtime potato salads. The first dish pairs edible-pod peas (snow peas or sugar snaps) with the waxy texture of new potatoes. Fresh dill in a reduced-fat creamy dressing is irresistible; prepared mustard makes the salad tangy, not bland. The unusual recipe for grilled potatoes tossed in an olive-oil dressing is made crunchy with lots of whole mustard seeds. It's a radical change from mayonnaise potato salads. Potato and Pea Salad 1 % pounds new potatoes, scrubbed, quartered 1 cup water % teaspoon salt, divided V4 pound sugar snap peas or snow peas, trimmed % cup reduced-fat mayonnaise l k cup plain yogurt 3 tablespoons prepared mustard Vt cup sliced green onions : A cup finely chopped fresh dill weed (or 2 teaspoons dried) 1 garlic clove, minced "Yield: 6 side-dish servings .Place potatoes, water and V4 teaspoon of the salt in a 3-quart microwave-safe dish. Cover and microwave on high 15 minutes or until potatoes are tender, stirring once. (Or cook in a saucepan WEDNESDAY NIGHT SPECIAL EVERY WEDNESDAY 6-9 PM 3 Piece Fried Chicken Dinner $375 Includes tossed salad, soup or tomato juice, baked potato, french bread, coffee or tea. MARS RESTAURANT 827-3351 Open 7 Days A Week 712 S. Broadway Scripps Howard News Service Grilling halves of unpeeled new potatoes is the first step to making a smashing potato salad with olive oil and mustard seeds. about same amount of time.) Add peas, sliced diagonally, and cook briefly, about 1 minute. Rinse vegetables with cold water and drain. Cool. Combine the mayo, yogurt, mustard, onion, dill, garlic and remaining Vi teaspoon salt in a large bowl; mix well. Add drained, cooled potatoes and peas. Toss to coat evenly. Cover and chill 1 hour before serving. Grilled New Potato Salad 16 new potatoes, about 1 Vi inches in diameter . % cup olive oil Salt and freshly cracked pepper to taste % cup additional extra-virgin olive oil Vt cup mustard seeds V4 cup chopped fresh parsley 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 6 to 16 dashes Tabasco or similar hot sauce . 1 tablespoon Dijon mustard Yield: 4 servings In a large pot, bring salted water to a rapid boil. Add the whole potatoes in their jackets and cook for about 10 minutes, or until they can be pierced with a fork but still offer some resistance. They should be firm but not crunchy. Drain potatoes and rinse under cold water. Cut the potatoes in half and thread them on skewers, with the cut sides facing the same way. Coat them with oil and season with salt and pepper. Grill over a direct fire for 3 to 5 minutes, or until golden brown. Place the grilled potatoes in a medium bowl. Add % cup additional olive oil, the mustard seeds, parsley, garlic, lemon juice, hot sauce and Dijon mustard. Toss well. Serve warm or cold. Cloud County Community CoUege Extended Campus Classes Minneapolis Classes start June 1 and end July 23,1998, unless otherwise noted. Register with Sandra Becker at Minneapolis High School right before the first class session. Cost: $39.50 per credit plus textbooks. Course Cr Instructor Business Accounting 3 Rolph English Composition I 3 Searles General Biology 4 Hess Computer Applications 3 Becker (May26Junel6) Intro, to Literature 3 Searles Speech I 3 Metz Davs & Time MoaAVed.; 6:30-9:45 p.m. Mon./Wed.; 6:30-9:45 p.m. Mon./Wed.; 6:00-10:30 p.m. M/T/W/Th.; 6:00-10:15p.m. Tu/Th; 6:30-9:45 p.m. Tu/Th; 6:30-9:45 p.m. Gypsum Class starts June 8,1998 and ends on July 30,1998. Register with Southeast of Saline High School the first night of class. Cost: $39.50 per credit plus textbooks. Course C_r Instructor Davs & Time Painting I, H 3 Gregory MonTWed.; 6:30-10:45 p.m. Cloud County Community College For more information, call the Community Education Office at 1-800-729-5101 First In Service To North Central Kansas Chips / Bad news for some digestive tracts FROM PAGE C1 CAROLYN WYMAN • BONNIE TANDY LEBLANG Universal Press Bonnie: After all the hullabaloo about olestra, the fake fat that that's been shown to cause gastric distress, I'm amazed that Frito-Lay decided to plunge forward with these Wow! chips. That's plunge as in the way olestra passes through the body unabsorbed and thus provides no calories. But that good news for those watching their fat and calories is also bad news for some digestive systems. Each package must contain the warning: "Olestra may cause abdominal cramping and loose stools" (which is brilliant dual marketing on Procter & Gamble's part, when you consider that that company makes olestra and Depends). What's even more of a concern is the package statement that "Olestra inhibits the absorption of some vitamins and other nutrients." While olestra, also known t?y the trade name Olean, passes through your body, it takes the good antioxidant fat-soluble vita- fnins along with it. : Frito-Lay has attempted to compensate for this problem by adding back some of the vitamins, but the many healthful carotenoids are still among the missing. Eat these chips and you'll also miss out on the benefits of any fat-soluble vitamins in the healthy foods you might eat along with these. Carolyn: Any self-described junk foodie whose job sometimes fequires her to eat tofu and fat- free cheese must display a certain amount of dedication, commitment and sacrifice. But the current national rollout of these new OJean-containing Wow! Chips is the first occasion of food-testing that doubled as a test of courage. One Center for Science in the Public Interest survey says about CARPETS PROFESSIONALLY STEAM CLEANED • Carpets, Furniture & Drapery Cleaned on location Fire &: Water Restoration 24 Hour Emergency Service "The standard of American homes for generations" (785) 826-9229 • 1-888-513-2538 ti ^ l-t jg Since 19*8 Scotchgard VISA/MC/AmEx Discover 2 percent of the population will experience diarrhea or some other similar problem anytime they eat Wow! Chips. In exchange for taking this risk, Wow! Chips promise fat-free snacking with "all the taste" of regular chips. In terms of taste, the Wow! chips lean more toward full-fat. The barbecue disguise on the BBQ Lay's Wow! makes them taste even better. The Doritos Wow! Tortilla chips are delicious, though not quite as crisp as the regular kind. The Ruffles Wow! could use more salt. As for my gastrointestinal report, I didn't experience any problems. But I also didn't eat more than 10 chips at a time. We're pouring on the savi . so you £ - N can pour on I the i avor. HICKORY I lAUECUESAIXI rum* ou«ZfT? Mitt —" 66S33 6WNWBOTDSD • ROSSVILLE, KS (785) 584-6050 Sod Cut Fresh Upon Order Available For Pick Up or Delivery Commercial and Residential SAVE N famous BARBECUE SAUCE OFF THE PURCHASE OF 2 BOTTLES OF CURLEY'S FAMOUS BARBECUE SAUCE HICKORY • SMOKY • MESQUITE • HOT & SPICY • HONEY DIJON i RETAILER: Redeem on any size, limit 1 coupon per purchase, for reimbursement of face value plus 8c, mail to: Curle/s, P.O. Box 1099, Hutchinson, KS 67504-1099. Void if taxed, restricted, or presented by other than retailer of our product. Cash value iy200<. Consumer pays any sales tax. EXPIRATION DATE: JULY 31, 1998 0033''"7 Imagine A Religion Where Individual Differences Ate What Bring Pfeopfe Together /e celebrate the idea that each of us is cut from different cloth, and we think we have just the place for you. Sunday, May 24, 9:30 sum. Chip and Donna Bissell, group facilitators at the the Writers Pad, Inc., a place for creative writing seminars in Abilene, bring alive the characters of Emily Dickinson and Henry David Thoreau , who helped shape early Unitarian thought. 901 Beatrice, Salina, Kansas 785-825-6275 THE UNITARIAN UNTVERSAUSTS BUCKLE UP. IfD BE A CRIME NOT TO.

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