Independent from Long Beach, California on January 23, 1975 · Page 79
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Independent from Long Beach, California · Page 79

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Long Beach, California
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Thursday, January 23, 1975
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Page 79
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, Press-Telegram long Btoch T E SLIM GOURMET , . Ttwn4w.jM.Biim fpf cabbages and things if or struggling dieters ·Anything harmful in excess SfcBARBARA GIBBONS Cabbage is a delicious ntitrftious vegetable that moStr people prefer raw, a£toleslaw. Thai's a tip- oft toat most cooks -- and cookbooks -- overcook it. Soggy, smelly cabbage has ,few friends. Just as well, because overcooked cabbage has lost much of itsTiutritional value. I. was never turned on by-cabbage either, until I learned how to keep its fresh "taste and firm texture. Cooked just enough to heat it through, tender but still crisp, with crunch and color still intact, cabbage-is not only delicious, itl'wph't fill your house with-ilnpleasant odor. The secret is to cut cabbage into wedges still attached to the base, and to cook it as quickly as possible. I like to combine cabbage with tomato- based dishes for hearty flavor and appealing color contrast. Even if you think you don't-like cabbage, you'll likettese recipes: '''Tomato- pineapple cabbage % cup crushed pineapple (packed in juice) 2 cans (8 ounces each) tomato sauce V4 cup water 1 pound bead of cabbage Combine pineapple, tomato sauce and water in skillet. Cut the cabbage in quarters, then into eighths. Lay the wedges in the skillet, cover and simmer about eight minutes, only until cabbage is tender-crisp and still green. Don't overcook or cabbage will lose its shape and become mushy. Add salt and pepper to taste. Serves four, 70 calories each. Cabbage and hamburger skillet supper 1-pound head of cabbage, cut in 8 wedges fi-ounce can of tomato paste 10%-ounce can condensed onion soup 1 pound lean beef round, trimmed of fat and ground You'll need a big nonstick skillet equipped with a cover. Spray with vegetable coating from aerosol can. Spread the meat in a shallow layer and cook over medium heat until the underside is brown. Break the meat FOOD AND YOUR HEALTH Vitamin supplement no milk substitute By FREDRICK J. STARE, M.D. Chairman, Department of Nutrition Harvard University Q -- Will a daily vitamin supplement take the place of milk? A -- Very definitely no. There are some 50 known nutrients, and a d a i l y vitamin supplement probably contains no m o r e t h a n a half-dozen v i t a - 'mins. From foods we get energy (calories), as well as protein, essential fatty acids and vitamins and minerals. If our foods are varied and selected from each of the basic four food groups, they will provide all of the nutrients and a \itamin supplement is not necessary. Milk is a nutritionally superior food and one in the basic four food group, Meatballs with a difference Corned beef and cabbage is not new. but corned beef balls baked with sauerkraut and wedges of apple may be. Corned beef balls and saOerkraut are a folksy supper dish to fix on a night you're in a hurry. The casserole takes only 30 minutes in the oven. Corned beef and sauerkraut l : .can (1 pound, 11 -."ounces) sauerkraut '£;cup brown sugar V? "teaspoon caraway seed (optional) 1 can (12 ounces) .Corned beef i'egg 1 islice bread I-tart apple, cut in : "wedges Combine sauerkraut and brown sugar; spoon into shallow baking dish and sprinkle w i t h caraway. Elake corned beef with a fork; add egg. Tear bread into small pieces ancTniix with corned-beef mixture. Shape in 6 to 8 balls. Arrange on top of s a u e r k r a u t ; a r r a n g e apple- wedges between ijfeat''balls. Bake in moderate oven 30 minutes or till hot through. Makes 4id6 servings, (he dairy group. Milk is not only a good source of several vitamins but also of protein and of calories, and it is our best single source of the minerals calcium and phosphorus. Q -- G e l a t i n is an incomplete protein. What else would I need to eat to have a complete or balanced protein? A -- Gelatin is in fact one of the poorest proteins nutritionally speaking because it is deficient in several of the essential amino acids. Eating gelatin w i t h m i l k , cheese, m e a t , poultry or f i s h would make it a balanced protein by supplying the essential a m i n o a c i d s gelatin is low in. Q -- How much fat is t h e r e in 3 ounces of "lean" meat? A -- Lean meat varies in its fat content, but an average figure might be 10 per cent. Since 3 ounces, a small serving by American custom, is approximately 100 grams, that means JO grams of fat or about one-third of an ounce. --Hawaiian -chicken '4 cup soy sauce 1 tablespoon minced fresh ginger root 3 chicken breasts (about 1 pound each), split '3 cup cornstarch '4 cup butter 1 can (1 pound, 4 ounces) pineapple chunks in unsweetened pineapple juice In a shallow container in the soy sauce and ginger m a r i n a t e chicken; cover and refrigerate for 3 hours, turning chicken a few times. Drain chicken, s a v i n g marinade, and coat chicken w i t h cornstarch. Preheat oven to 425 degrees and in a shallow 3- quart baking d i s h melt the butter; arrange chicken, skin side down, in one layer in dish. Bake until skin side is b r o w n -- 30 m i n u t e s . Turn. Mix marinade with pineapple and i t s juice and pour over chicken. Continue baking for 15 minutes. Makes -1 to 6 servings. into chunks and continue cooking until browned. Blend tomato paste and onion soup; pour over the meat. Heat to boiling. Add the cabbage wedges, cover and continue cooking only until wedges are tender-crisp and the liquid has evaporated to a thick sauce. Add salt and pepper to taste. Serves four, 235 calories each. MADISON, Wis. OJPlz -- A University of Wisconsin biochemist says staples such as salt and sugar, especially sucrose, arc more hazardous to human health than food additives or even natural food poisons caused by bacteria. "All material things in the universe are made exclusively of chemicals, including foods, and all chemicals are toxi in the wrong amount," said biochemist F. M. Strong. "What 's important is whether the chemical is hazardous in the amount actually consumed," he Strong said he thought additives were being unduly criticized, despite the fact they must meet strict standards. HE SAID food staples like sugar and salt should also meet strictly controlled standards.' "The hazard f r o m su-. crose outweighs that from any o t h e r substance," Strong s a i d . "Sucrose cane or beet sugar, w a ' the major cause of dental problems among more than 95 per cent of the U.S. population." Three to five times the Jerky amount of common table salt habitually consumed by many persons produces severe hypertension, Strong said. . - · · . Strong said other die- tary factors such as saturated fats, cholesterol, and 50 to 45 per cent of food calories in the form of fat are associated with heart disease. Campers today enjoy beef jerky almost as much as the cowboys did in the 1800's when jerky was necessary to survive. Jerky has always been a staple in backpacks because it is a hearty but lightweight food. Jerky was originally sun-dried. But a 150-to 200-degree oven will dry the thinly sliced, cooked meat out in about 5 hours. GUARANTEED FOSTER FARMS onthc telephone. For the market nearest you that carries Foster Farms guaranteed fresh chickens, call this number. (213)598-8791 How to earn interest onvour grocery v California Money. Now. At Hughes and Vons An incredible new idea. A completely different way to save. Your money's with California Federal. But you can deposit or withdraw instantly right where you shop. At Hughes in Burbank. Vons in Northridge, Woodland Hills, Hollywood and Lakewood. So now, for the first time, you can earn interest on your grocery money! Simply deposit your full month's, food budget on payday. Then withdraw only the cash you need each time you shop. Presto: You'll earn interest every day, day in to day out, on every penny in your account, till you withdraw it in the store. (How's that for a hamburger helper?) California Money is HO? a credit card. It's a savings card--safety-coded so only you can use it. And it's free. Instead of costing it pays. Find out all the ways it can help you. Ask today at any supermarket or California Federal office listed below. BURBANK: California Federal: 323 N. Glenoaks WOODLAND HILLS: Vons Market: 21821 Ventura Blvd. Hughes Market: 1100 N. San Fernando Blvd. HOLLY WOOD: California Federal: 4705 Sunset Blvd? GRANADA HILLS: California Federal: 16800 Devonshire* Vons Market: 5270 Sunset Blvd. RESEDA: California Federal: 18260 Sherman Way- LAKEW OOD: California Federal: 5505 E. Carson* NORTHRIDGE: Vons Market: 9119 Reseda Blvd. Vons Market: 4200 N. Woodruff Ave. California Money Service: Hughes: 9 a.m.-8 p.m. (7 Days)/Vons: 9 a.m.-8:30 p.m. (7 Days)/California Federal: Mon.-Thurs. 9-4, Fridays 10-6 'Open Saturdays 9-1.

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