The Salina Journal from Salina, Kansas on October 1, 1997 · Page 14
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The Salina Journal from Salina, Kansas · Page 14

Salina, Kansas
Issue Date:
Wednesday, October 1, 1997
Page 14
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C2 WEDNESDAY, OCTOBER 1, 1997 FOOD THE SALINA JOURNAL Smokin' / Barnyard theme earns prize LOW-FAT COOKING 'Secrets' add flavor to low-fat recipes FROM PAGE C1 "That's why they call it a learning curve," he said. "For next year, we'll design a better burner . t .. Even the Farkle Family team — last year's winner and only entrant in the hot category — made changes to their booth and their .personnel. Five-week-old twins Joshua and Jennifer Sharp are the newest members of the Farkle Family, which includes their parents, Lee and Denise Sharp, and grandparents, Sally and Bob Coo•ley. All live at 2090 Leland Way. Bill Mondt, a second-year contestant at the Willie's Chili booth, 'said while he enjoyed sharing the people's choice category title a -fear ago, he returned this year for the fun. , "This is something that we can all do together," he said, though at the moment the rest of his team had abandoned him to watch the parade a few block over. Willie's Chili didn't place in any of the categories for its food, but did take home the most creative booth honors for their barnyard-theme. .' After all the tasting kits had been given away and judges had sampled all the chili, it was time to declare a winner. Sticking with the sameness theme, the panel chose the same team for the same ranking in both the hot and mild categories. In first place were second-year competitors Wyldwood Smokn Chili, led by head chef Randy Lyman. Second place in both categories went to Karen Kechner and John Camarena of Salina, while past winner The Renegades were third. Lyman said he was surprised to win, let alone to take both categories. "I think that our hot chili wasn't so hot that you couldn't swallow it," he said. "Our chili has a good bite, but it won't set you on fire." Recipes for Wyldwood Smokn Chili and Boy Scout Troup 2 chili, the People's Choice, follow: Wyldwood Smokn Chill 3 pounds of chopped pork steak 1 (7'/20Z.) can of tomato sauce 4 (15 oz.) cans of red, pinto or kidney beans 1 cup beef broth V4 cup chopped onion 5 tablespoons chili powder 1 tablespoon cumin Vi teaspoon salt Va teaspoon white pepper % teaspoon cayenne pepper Vi teaspoon oregano Brown pork. Add beans, tomatoes, spices. Bring to a boil and reduce heat and simmer for an hour. Float three jalepenos, slit in four places, crush peppers in final 30 minutes of cooking. Soup out jalapenos before serving. For the hot version, substitute 1 teaspoon of cayenne and add 2 tablespoons crushed red pepper. Leave jalapenos in final product. Boy Scout Troop 2 Chill 4 cans Mexican chili beans 2 cans red beans 1 can peeled tomatoes 1 Mannings concentrate chili brick V4 onion, chopped 3 pounds ground beef Brown ground beef and chopped onion together and season mixture with about a teaspoon or tablespoon of chili powder. Put beans into a large pan. Squash tomatoes in pan with beans. Bring beans and tomatoes mixture to boil and add chili brick and meat. Boil for 1 hour. Lower heat and simmer for 1-2 hours. Season to taste. Bread crumbs add body but not fat to parsley-walnut pesto By KIM PIERCE Universal Press When you sink your fork into Bowties With Parsley-Walnut Pesto or Oven Fries, you're not thinking low-fat. You're thinking scrumptious. But low-fat they are, along with 198 other 1 dishes in the Eating Well magazine's "Secrets of Low-Fat Cooking" (Eating Well Books, $16.95). The real treasure of "Secrets," however, is its 100 tips for cutting fat without sacrificing flavor. After a brief explanation, each tip is followed by recipes using the technique. Most transfer easily to other preparations. Some are obvious: Take the skin off poultry, roast or grill vegetables. But others are as innovative as adding bulgur to lower the fat in meatballs or adding cornstarch to Russian Tea Cakes so that less butter is required to maintain their crumbly, melting texture. These recipes illustrate two of the 100 fat-cutting techniques. In the first, bread crumbs are used to add body but not fat to pesto. In the second, fries are crisped in the oven. Bowties with pesto 2 tablespoons walnuts 2 slices white bread, crusts trimmed 1 cup packed fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain yogurt 2 tablespoons walnut oil or extra-virgin olive oil Salt and freshly ground pepper to taste 12 ounces bowtie pasta 2 tablespoons grated Parmesan cheese In a small skillet, toasf the walnuts over medium heat until fragrant and beginning to brown, 3 to 4'minutes. Transfer to a'plate and set aside. Tear bread into large pieces and pulse in food processor to fine crumbs. Add parsley, garlic and toasted walnuts and pulse until finely chopped. Add yogurt and oil; process until smooth, Season with salt and pepper. In a large saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain in a colander and place in a warm large shallow bowl. Toss with pesto until well coated. Sprinkje with Parmesan. Makes 4 servings. Nutrition information per serving: calories: 430 (24 percent fat); fat: 12 g (2 g saturated); fiber: 3 g; cholesterol: 2 mg; sodium: 378 mg; carbohydrates: 67 g; calcium: 71 mg. Oven fries Nonstick cooking spray 1 Va pounds scrubbed potatoes (preferably Yukon Gold) or sweet potatoes 2 teaspoons olive oil '/a teaspoon salt '/4 teaspoon paprika Freshly ground black pepper to taste Place oven rack in upper third of oven; preheat oven to 450 degrees. Coat a baking sheet lightly with nonstick spray. Cut each potato or sweet potato lengthwise into 8 wedges. In a large bowl, combine oil, salt, paprika and pepper. Add potato and toss to coat. Spread on prepared sheet and roast for 20 minutes. Loosen and turn. Roast for 10 to 15 minutes longer, or until golden brown. Makes 4 servings. Nutrition information per serving: calories: 134 (16 percent fat); fat: 2 g (none saturated); fiber: 3 g; no cholesterol; sodium: 270 mg; carbohydrates: 25 g; calcium: 15 mg. KID PROOF CARPET By MOHAWK 6 mos. no interest <\v.,.\.r.) ^•^ ^^ MOH/VWK^BRAND Ml f 1 3IS52&S?~ CARPET CENTRAL 833 East Prescott, Salina • (913) 827-8755 the Salina Journal **-» !»•_ I**-*. Your health is what we do. For your health in October m THE COMMUNITY Breast Cancer Awareness Forum October is Breast Cancer Awareness Month. The YWCA, Altrusa International, Salina Regional Health Center and TCI are hosting a panel discussion, "Knowledge: It's'Part of the Cure," at 7 p.m. on Wednesday, Oct. 22, at the YWCA. Participants on the panel include a breast cancer survivor, physicians and a nurse. Free Colon Cancer Screening Fecal Occult Blood Tests are available through October from most physicians. If you do not have a doctor, and you are over 50 or at risk of colon cancer because you have a personal or family history of colon cancer or other colon diseases, pick up a screening kit at the Salina/Saline County Health Department and most local pharmacies. Also distributing the kits are the Salvation Army, Commission on Aging, Rescue Mission, Ashby House, Central Kansas Mental Health Center and Central Kansas Foundation. Free Depression Screening Central Kansas Mental Health Center, Hotline and Salina Regional are sponsoring a Depression Screening on Oct. 9, from 4 to 8 p.m. near the food court at Central Mall. A booth will be staffed by volunteers, including mental health professionals, who will answer questions and guide participants through the screening. FORSENIORS * .-'.'• October Seniors' Health Trip Destination: Wella Wella Mark Correll, director of radiation oncology, will discuss the community-wide colon cancer screening. The program is at 8:30 a.m. on Tuesday, Oct. 28, in Conference Rooms 1 & 2 on the Penn Campus. Call 452-7272 to sign up. DIABETES , Helpful for the established and newly diagnosed diabetics. Ongoing classes through the year, convering various topics. Free! To register, call 452-7600. saSHIliDBIRTHjRREFAjRATION CLASSES -Lamaze and Infant Care Classes-next session starts Oct. 29 -Breastfeeding-next class is Nov. 10 -Brothers and Sisters Class-Oct. 2 or Oct. 20 -Cesarean Childbirth Class-next class is Oct. 6 For more information call 452-7600. Stroke Support Group for stroke survivors and caregivers, 1:30 pjn., fourth Wednesdays, PenflCampiM52-6364. Buffers & Puffers Pjllfflonary support group, first Friday, 2 pan,, Penn Campus CoflfmiKC Room 3,452-66*9. Cardiac Support Group Second and fourth Thursdays, &30 pan., Santa Fe Heartland Room, £*«Wl4 Tuesdays, 7 to 8:30 p.m., Ceuler West, 452-7037. Salina Regional Health Center i i Mf«y* T7" *t Need cash for that new car? New furniture for the house? That long-awaited vacation? Borrow now and kick that first payment all the way to '98. That's right, when you come to any convenient Sunflower Bank location during the month of October and obtain an approved personal loan, you can have use of the cash for up to 90 days before you make your first payment. And while you're at Sunflower Bank, sign up for some great prizes to be given away on October 31. '•KG Chief Tickets • Team Jerseys • Salina Pride Tickets • KSU Football Tickets • Tickets to Little Texas/Blackhawk Concert 4 SEND SUNFLOWER Check u$ out on the Internet at * Offer Valid For Personal Loans Made Through October 31,1997 Wo penalty tor Otis delay! Salina (785) 827-5564 • McPherson (316) 241-1220 * Russell (785) 483-6322 • Wichita (316) 685-5441 • Colby (785) 462-3313 Osborne (785) 346-2044 • Manhattan (785) 537-0550 Supermarket Branch (785) 539-4111 • Great Bend (316) 792-2181 Dodge City (316) 225-0585 • Hays (785) 625-8888 Supermarket Branch (785) 625-8888 • Victoria (785) 735-2201 Junction City (785) 238-3177 • Ellinwopd (316) 564-2010

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