The Salina Journal from Salina, Kansas on October 1, 1997 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

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Salina, Kansas
Issue Date:
Wednesday, October 1, 1997
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Page 13
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WEDNESDAY ocTceefti,i997 THE SALINA JOURNAL Fi III NEWS / C3 MONEY/ C4 CLASSIFIED / C5 T SUPERMARKET SAMPLER CHUCKWAGON CHILI COOK-OFF CAROLYN WYMAN t BONNIE TANDY LEBLANG Universal Press Universal Press Cooks pressed for time probably won't mind that these precooked, seasoned chicken breast strips contain artificial colors and preservatives. Chicken ready to add to recipes Pre-cooked chicken Tyson Fully Cooked Chicken Breast Strips: Original Roasted, Lemon Pepper, Oriental and Fa- 'jlta, $4.99 per 10-ounce refrigerated package. Bonnie: These new fully cooked strips of chicken breast meat are easy to use: Just add them to a salad, stir-fry, or other recipes calling for cooked chicken. But that comes with a price, both financially and nutritionally. These strips cost about $8 a pound, vs. about $1 a pound for fresh chicken breast when purchased on sale. And fresh chicken is pure, not soaked in artificial colors, tender izers, preservatives and other things to make it salty. One 3- ounce serving of Tyson's Fully Cooked Lemon Pepper Breast ^Strips, for instance, contains 780 ^milligrams sodium, or as much as a cup of soup. Carolyn: Compared to $4 to $5 a pound uncooked boneless, skin_less chicken breast or breast "strips most people buy these days, $8 a pound cooked and flavored ones are practically a bargain. All but the lemon pepper flavoring could have been stronger. I also must quibble about the placement of the recipes inside the cardboard, making a return trip to the store for more ingredients a virtual necessity. Canned fruit Del Monte Flavored Canned Fruits: Raspberry Sliced Peaches, Harvest Spice Sliced Peaches, Ginger Flavored Pear Halves, and Very Cherry Mixed Fruit, 99 cents per 15-ounce can. •-'Bonnie: There's nothing wrong with regular canned fruit in light syrup, nutritionally or otherwise. So why did Del Monte decide to ruin the taste of a natural product by flavoring it (albeit naturally)? I can't say; I can only recommend you not buy these. Carolyn: I doubt anyone is going to get too attached to these new flavored fruits — all but the Harvest Spice Peaches are too mildly flavored to create any strong feelings one way or another. This new fruit cocktail contains three times the maraschino cherries as regular fruit cocktail — a reaction to a survey in which half of all respondents complained that regular fruit cocktail doesn't contain enough cherries. Leblang is a registered dietitian; Wyman is a junk food fanatic. . Each week they critique new food ;. items. V KITCHEN TIPS Becky McDaneld (left) and Lora Buster were two of about 600 who sampled chili prepared by 10 teams. KIN 1 the competition Wyldwood Smokn Chili stirs top pots at 9th annual event By CHAD HAYWORTH The Saltna Journal Photos by KELLY PRESNELL / The Salina Journal Joe Smith adds a "secret" ingredient — Blair's After Death Sauce — to his chili pot Saturday at the Chuckwagon Chili Cook-Off, an event of Santa Fe Day in Downtown Salina. Smith and his wife, Becky, 532 S. Phillips, prepared a three-alarm variety. Cook-off winners People's Choice ($200) — Boy Scout Troop 2. Team members: Bob Holston, head chef; Terry and Matt Daws; C.A. Bitter; and Dallas Johnston, all of Salina, Anything GOM mild and three-alarm; • .jst place ($150 for each category) *- Wyldwood Smokn Chili. Team members: Randy Lyman, head chef; Mary, Dusty and Alyssa Lyman; John and Theresa Mermls; and Tony Norton, all of Salina. • 2nd pjace ($75 for each category) — Karen Keehner and John Camarena of Salina. • 3rd place ($60 for each category) — The Renegades. Team members: Harry Fuller, head chef; Vonda Fuller; Harry J. Fuller of Wichita; and Irlta Greene, Wichita, Mott Creative Booth ($50) — Willie's Chill, Team members: Sail- nan Bill Mondt, head chef; Doug and Marilyn Hoesli of Salina. T he more things changed at the ninth annual Chuckwagon Chili Cook-off, the more they stayed the same. A record 10 teams — more than twice as many as last year — began setting up their booths and preparing their concoctions early Saturday as part of the annual Santa Fe Day in downtown Salina. Bob Holston, head chef for perennial people's choice category winner Boy Scout Troop 2, said the added competition didn't worry him. "We're just here to have fun," he said, stirring his chili with a canoe oar. "If we win, we win." Holston said the troop has learned a few things since their first foray into the Salina Journal-sponsored contest in 1991. "The first year we only made a couple of gallons," he said. "We learned real quickly that it was not enough. We had Boy Scouts marching in the parade who didn't get to eat because we ran out." To keep up with the competitors, Troop 2 changed its recipe slightly over the years, Holston said. The changes apparently met with the approval of the majority of the approximately 600 chili tasters who lined up at noon to sample the contestants' efforts. ..For the „.. fourth year in a row, Troop 2 took home the people's choice award, easily outpacing the rest of the field. The public voted for their favorite chili by placing the lima beans they found in their taste-testing kits in jars at each team's booth. Holston said the $200 prize will go to buy camping equipment for the scouts. 'Light people's fires' Next door at the Dawgon It's Hot Chili booth, first-year entrant Mike Reinbold, New Cambria, sat amongst hay bales and pumpkins while his three-alarm chili simmered. "My roommate, Judi Schneider, started talking about doing this three months ago," he said. "We've been experimenting with the recipe since then, and it ought to light people's fires." Lighting his own fire, or rather, keeping it lit, proved to be a struggle for Reinbold. Breezy conditions Saturday caused repeated flame outs for several of the contestants. See SMOKIN', Page C2 Sallnan Udell Bodwell, one of three members of the Kansas Society of Land Surveyors team, adds chopped yellow peppers to their three-alarm entry. While teammate John Camarena watches, Karen Keehner attempts to cool a spoonful of their vegetarian chill so she can get a taste. The Salina duo, who also created a chili with buffalo meat, earned second place In both the mild and hot categories. Bleach solution sterilizes countertops Dear Heloise: When I wash my pots and pans, I put some bleach in the wash water. I use this water to wash the counters to make .sure they are germ-free. I also ; rinse all my kitchen sponges, ;pff in the water to keep them sterilized. It just takes a little bit of bleach. — Janet Hogan, Huntsville, Ala. Dear Janet: You can't be too careful these days. We checked with a leading manufacturer of household bleach and they suggested the following bleach-water solutions. For dishes, add 1 tablespoon > of bleach for each gallon of wa- HELOISE King Featurej * ter. Be sure to rinse dishes well.. To deodorize cabinets, the mixture should be three-quarters of a cup bleach to 1 gallon of water. After wiping down the area, be sure to rinse well and dry. — Heloise Dear Heloise: This is for brownie-loving people who just can't wait: To cut warm brownies, use a rubber spatula. Works great! — Jackie Leder, Houston Dear Heloise: When grandkids visit and want to help in the kitchen, I pull out a drawer (according to height of child) and set the bowl that needs to be stirred in the drawer. The sides of the drawer help to secure the bowl and the drawer is just the right height for easy stirring. — Maria Reilly Dear Heloise: I was making oatmeal cookies and, instead of spooning them on a baking sheet, I sprayed a 13-by-9-inch baking pan and spread the dough out evenly in the pan. I baked it until it was golden brown and firm, about 20 minutes at 325 degrees. While it was still hot from the oven, I sliced the dough into bite-size pieces. What a timesaver! — Marilyn H., Baltimore Dear Heloise: As an SWT alum and grad student, I am sharing two hints I've been using. I hope they are helpful. 1: When serving fish, I always provide a paper muffin liner to put the bones in. It is easy to clean up and the bones don't get stuck to the plate or tablecloth. 2: When cleaning and chopping hot chilies, I don't wear gloves, as I find they are awkward and I always cut the too-long fingertips off! So, when finished, I rub at least a tablespoon of isopropyl rubbing alcohol all over my hand in a good washing motion. Then I wash my hands with liquid soap. The alcohol seems to bond with the juices and washes right off with the soap and water. — Nora Qudus, San Antonio Dear Nora: Well, as a Southwest Texas State University alum, I'll take your word for it about the chilies, I wear thin rubber gloves that work well. Thanks for writing. — Heloise Send a money- or time-saving hint to Heloise, PO Box 795000, San Antonio TX 78279-5000 or fax it to 210-HELOJSE. Making \, Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Portable breaMast T o start this breakfast to eat on the run, melt 3 tablespoons margarine and 3 cups miniature marshmallows over low heat in a large saucepan, stirring constantly. When melted, stir in 'A cup peanut butter until melted. Remove from heat and stir in Vz cup nonfat dry milk and l k teaspoon ground cinnamon. Fold in 1 cup raising and 4 cups round oat cereal until evenly coated. Pour onto a cookie sheet and cool. Divide into small bags. Makes 8 servings. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (705) 823-6363. OR 1-800-827-6363 OR E-MAIL AT siswarner@saliournal.com S 4

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