2~C THE GALVESTON DAILY NEWS WEDNESDAY MORNING, OCTOBER 13,1993 Easy Pineapple Pork 3 tablespoons cornstarch 2 tablespoons soy sauce 2 pounds lean pork, cut into 1-inch cubes 1 tablespoon oil 1 can (15-1/4 oz.) pineapple chunks 1/3 cup cider vinegar 1/4 cup firmly packed brown sugar 1 teaspoon garlic salt 1/4 cup water 1/2 head cabbage, shredded Combine 2 tablespoons cornstarch with soy sauce. Toss with meat until all pieces are coated. Brown in hot oil; drain. Drain pineapple reserving juice. Add reserved juice, vinegar, sugar and garlic salt to meat. Bring to boil; reduce heat. Cover and simmer 45 minutes. Dissolve remaining 1 tablespoon cornstarch in water, add to meat. Cook, stirring constantly, until thickened and translucent. Add pineapple; heat through. Serve on bed of cabbage. Makes 6 servings. Recipe from Del Monte Kitchens Orange Mustard Pork 1 pound lean boneless pork 1/2 cup unsweetened orange juice 2 tablespoons Dijon mustard 1 tablespoon brown sugar 1-1/2 teaspoons cornstarch : 2 cups (about 8 ounces) sliced fresh mushrooms 1/2 cup sliced green onions 2 teaspoons vegetable oil 3 cups cooked brown rice 111-ounce can mandarin orange segments in juice, drained 2 tablespoons slivered almonds, toasted Thinly slice pork diagonally across the grain. Combine juice, mustard . sugar, and cornstarch; set aside. Cook mushrooms and onions in oil in ; large skillet over medium-high heat Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice, and reserved juice mixture Cook, stirring frequently, until thoroughly heated. Add oranges- toss lightly until heated. Transfer to serving dish and sprinkle with almonds Makes 4 servings. : Recipe from the USA Rice Council ; Stuffed Pork-Loin '• 1/3 cup chopped scallions 1 garlic clove, minced '. 2 tablespoons oil : 1 package (10 oz.) frozen chopped : spinach, thawed : 2 eggs, slightly beaten : 1 package (6 oz.) stuffing mix with : savory herbs 2-pound boneless pork loin, untied and ; flattened ; 1 cup apple butter : Saute scallions and garlic in oil until tender but not browned, about -2 minutes. Stir in spinach and cook until heated through. • Remove from heat and cool slightly. Stir in eggs, vegetable/seasoning .packet and stuffing crumbs. Spread mixture evenly over inside of pork loin. Roll up and tie with twine. Place in roasting pan and roast at 400 degrees for 10 minutes Remove from oven and coat meat with 1/4 cup of the apple butter, add 1/2 cup .water to bottom of pan. Cover and roast at 350 degrees for 45 minutes. .Add more water if pan becomes dry during roasting. Remove from ;oven and spread remaining apple butter on meat and continue roasting ; uncovered 25 minutes longer or to an internal temperature of 160 [degrees. Let stand 15 minutes before slicing. ; Makes 8 servings. : Recipes from National Pork Producers Council Diabetics love low-sugar pies Associated Press Cherry pie might be the ail- American dessert, but many adults in the United States have never tasted one. Lisa Thompson of Lorena, Texas, was one of those people, until H-EB Food Stores introduced its line of no-sugar-added pies last November. "I had not tasted a cherry pie before," said Thompson, who was diagnosed with diabetes as a child. Because the H-E-B pies has no added sugar, she was finally able to sample cherry pie, as well as the apple variety. "It was wonderful, and better than the pre-packaged recipes," she said. Kristy Ozmun, manager of public affairs for H-E-B in the Central Texas Division, said the response has been tremendous since H-E-B bakeries began selling no-sugar- added pies. "In many areas, the no-sugar- added pies are selling better than the regular pies," she said. The pies have been called "sugar- free," but Ozmun explained that the pies contain real fruit fillings and that some of the sweetness comes from the fructose in those fillings. The bakers, however, do not add sugar. Instead, the pies are sweetened with aspartame, which Ozmun said is the same artificial sweetener used in Equal. She also said the crusts are made with polyunsaturated shortening, which helps keep the fat and cholesterol content to a minimum. The pies are part of a growing trend — more stores, restaurants and food processors are responding to consumer demand for no- sugar, no-fat desserts. While diabetics can enjoy such desserts, they should carefully monitor their daily intake. Beverly Whitehead, clinical dietitian at Providence Health Center in Waco, said that often times diabetics pay too much attention to the claim being made by the product instead of the actual nutritional information. Easy Pineapple Pork Rio Grande Pork Roast 1 ready-to-fill graham-cracker crust or prebaked 9-inch pie shell 3-4 pound boneless pgrk roast Garlic pepper 1/2 cup barbecue sauce 1/2 cup apple or grape jelly 1 teaspoon chile powder Rub surfaces of roast with garlic pepper. Place roast in a shallow pan and place in a preheated 350 degree F. oven; roast for 30 minutes. To make basting sauce, combine remaining ingredients in a small bowl stir to mix well. Pour basting sauce over roast and continue to roast basting occasionally, until meat thermometer inserted registers 155 degrees P., about 20-30 more minutes. Remove roast from pan and let rest 10 minutes before slicing to serve. Remove pan drippings to a small saucepan, add enough water to make one cup and bring to a boil; boil for 3-4 minutes. Serve sauce on side with roast. Serve with flour tortillas Serves 4-6. Peachy Pie 1 envelope unflavored gelatin 1/4 cup water 1 can (12-oz.) diet ginger ale 2 cups sliced fresh ripe peaches or unsweetened frozen peaches Sprinkle gelatin over water in small mixing bowl. Place in pan of hot water, heat until dissolved. Add diet ginger ale, stir. Add peaches and any juice from peaches. Chill until thickened. Spoon into prepared crust and chill until firm Makes 6 servings. Variation: 2 packets of sugar substitute may be added to peaches. 1 package of orange or raspberry flavored low-calorie gelatin dessert and 1 3/4 cups water may be used with peaches. Old-Fashioned Lemon Cake Chinese-Style Ribs 1/4 cup each water, dry sherry, honey and soy sauce 4 round pork ribs 1/2 cup hoisin sauce 2 cloves garlic, minced Cut ribs into desired servingsized portions; set aside. In a large self- sealing bag combine remaining ingredients and mix well Add ribs seal bag and refrigerate overnight (6-24 hours), turning bag occasionally to distribute marinade. Drain ribs, reserving marinade. Place ribs in a shallow roasting pan, cover with foil and bake in a 350 degree F oven for 1 1/2 hours. Uncover and brush ribs with the reserved marinade Bake, uncovered, for 30 minutes more. Serves 6 Non-stick vegetable spray 6 tablespoons margarine Pinch of salt 2 tablespoons sugar 8 packets sugar substitute (not aspartame) 2 eggs 11/2 cups flour 1 teaspoon baking powder Rind of 1 lemon, coarsely chopped 1/2 cup skim milk Preheat oven to 325 degrees. Spray 9-by-5-inch loaf pan with non- stack vegetable spray. Cream margarine, salt, sugar and sugar substitute. Add eggs; beat well. Add flour, baking powder, lemon rind and milk; beat well. Pour into prepared pan. Bake for 1 hour or until toothpick inserted in middle comes out clean. Cool on rack. Note: This lemon cake is dense and moist like a pound cake. From the "American Diabetes Association /American Dietetic Association's Family Cookbook, Volume III." Veggies cook up quick in microwave Associated press Mediterranean seasonings and handy kitchen appliances turn broccoli into a tantalizing appetizer spread. First cook the broccoli in your microwave oven, then skillet- saute the onion and garlic in olive oil. Skillet cooking imparts a toasty flavor and golden color that microwave cooking just can't mimic. This spread tastes delicious, served at room temperature or chilled, on crackers and French bread. Micro uiaue Meals • Associated Press ; This light and lemony sauce, made in your microwave oven, is Jan updated hollandaise called "mock" because it substitutes may' onnaise for the more traditional egg yolks. Even though it's more sturdy than the egg yolk version, this sauce still needs to be cooked with care. Watch through the oven door and remove the sauce when you see a bubble forming. Stir to . distribute the heat. If the sauce isn't warm enough, cook it for a few more seconds. Spicy Broccoli Spread 2 tablespoons olive oil 2 tablespoons grated Parmesan cheese Assorted crackers or thinly sliced French bread, toasted 2 cups broccoli flowerets 2 tablespoons water 1/3 cup chopped onion 1 small clove garlic, minced 1/4 teaspoon crushed dried red pepper flakes In a 1-quart microwave-safe casserole cook broccoli and water, covered on 100 percent (high) power for 5 to 7 minutes or until tender. Drain ' Meanwhile, in a small skillet cook onion, garlic and red pepper flakes in hot olive oil until golden, about 10 minutes. In a blender container or food processor bowl container combine onion mixture, broccoli and Parmesan cheese. Cover and blend until smooth Transfer to a small bowl or ramekin; smooth top with spatula berve at room temperature or cover and chill for up to 24 hours Let stand at room temperature for 30 minutes after chilling. Serve with crackers or toasted bread. Makes about 3/4 cup. Asparagus Spears with Citrus Mock Hollandaise 1/2 teaspoon finely shredded lemon peel 1 teaspoon lemon juice 1 to 2 teaspoons milk (optional) 2 pounds fresh asparagus spears 2 tablespoons water : 1/4 cup reduced-calorie dairy sour . cream 1/4 cup reduced-calorie mayonnaise ; or salad dressing 1 Break off woody asparagus where spears snap easily; scrape off : scales. Wash asparagus. Place trimmed asparagus in a 2-quart : microwave-safe casserole with the water. Cook, covered, on 100 percent • power (high) for 12 to 15 minutes or until tender, drain. ; For sauce, in a 1-cup microwave-safe measure combine sour cream - mayonnaise or salad dressing, lemon peel and lemon juice. Stir in milk until of desired consistency. Cook, covered, on high about 1 minute or until hot but not bubbly, stirring during cooking if bubbles form Spoon . over asparagus. Makes 6 to 8 servings. Eureka Blue Ribbon Upright Custom Jewelry j£.v******.'ff^J'ff*r.~f*.-qffffjVfr2 ,,/rp^^gfcpd -nrt^lntenaiiej^V \$^hlRe|ir Role^ Qi*^ Jpcialty Samuel Diaz DeLeon Jewelry * 6506 Stewart Rd M-Fri 8:30-5:30pm Galveston • 744-5127 Sat. 9am-1fxn Buy, Sell, Rept or Swap It With a News Classified Ad Phone 744-SELL ADVANCED TECHNOLOGY FOR REMAINING AGELESS AGERA SJONCADE REGAIN and RETAIN VOUTHFUL. BEAUTIFUL SKIN CLINICALLY TESTED & PROVEN EFFECTIVE ON HUMAN SUBJECTS TARGETS THE SIGNS OF FACIAL AGING WITH ONE OF THE MOST EFFECTIVE SEAUTY TREATMENT AVAILABLE TODAY. ORDER FREE INFORMATION PACKET A SPECIAL INTRODUCTORY OFF5R 1-800-299-0947 Model 1432 Powerful Motor »Beater Bar Brush Rolf [This Week Only BROADWAY VACUUM 4613 BROADWAY GALVESTON, TX. 77551 409-762-1745 i ?r COMING SUNDAY. NOV. 14. 1993 IN THE . DAILY NEWS WIN $100 For Your Dessert Recipe in the HOLIDAY COOKBOOK A handy guide featuring holiday recipes from appetizers to main dishes and desserts. Recipes include GT Microwave ST Make ahead dishes & Low-fat, low sugar Q' Christmas Cookies GT" Guide to turkey selection, cooking Attach this entry blank to a neatly typed or printed copy of your favorite holiday dessert recipe, following the procedure outlined in Rule 4. Only one recipe per entry blank, please. Mail it to: 3% CfohiBHfnn Sal IB HOLIDAY COOKBOOK CONTEST EDITOR P.O. BOX 628 • Galveston, Texas 77553 CONTEST RULES t snro IK ff THE GALVESTON DAILY NEWS HOLIDAY COOKBOOK CONTEST Name Address City State Zip Homa Phone Work Phone Name of Recipe 1. The Daily News Holiday Cookbook Contest Is open to all readers. Only dessert recipes will be accepted. 2. Official enlry blank must accompany each recipa entered The enlry blank appears periodically in The DaJy News. 3. Each entrant may submit only ONE recipa per category. 4. AH recipes should be typed or printed tegibfy. List all Ingredients and iheif quantities tirst: then describe the cooking method snd number o! servings. H entries do not compV with his format, they wi!l ba ruted ineDgibls. 5. Judges w2l select 3 winners (1st, 2nd 1 3rd) on the basis o! the recipes. 6. Cash will be awarded to each ot the winners. Grand Prlza-Jt00 2nd-$SO 3rd-$25 7. Entries must be received by 5 p.m. Friday, October 29. 8. Employees c4 The Daily News and their Immediate families are not eligible to enter. 9. Contestants musl agree to aSow use of their names and recipes lor no addJfonal consideration. 10-AJ1 prizes wJl be awarded. 11 .No purchase is necessary. 12.TlTe decision of the judges Is final. IS.Wriners and selected recipes will be published in the Holiday Cookbook Sunday November 14, 1993.
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