Longview News-Journal from Longview, Texas • Page 22

4-C WEDNESDAY, April 13, 1988, Longview Daily Newt Extension workshop to offer seafood preparation tips the crab boil and salt to a boil. Add corn and boil for 5 minutes. Today's recipe for Farmer's Seafood Boil is included in the participants each, and pre-regis-tration is required. Texas seafood! What a great taste to serve today or any day. Delicious, highly nutritious and Add potatoes and boil for 10 workshop packet.

It is a concoc Cost of the workshop is $3, and minutes. Add onions and sausagi 1 1 and boil for 5 minutes. Add or triple the recipe for a large Longview Police Department is conducting a training meeting on home protection 9:30 a.m. Friday in the Extension Auditori--um, 405 E. Marshall Ave.

All Extension Homemakers are encouraged to attend, but because of the nature of this it is open to anyone needing to improve home security. The training is free of charge. shrimp. After 5 minutes, drain and serve with crusty bread and a cold beverage. Makes 6 servings.

One final note on a different subject Sgt. Gary Nix of the hungry crowd. FARMER'S SEAFOOD BOIL 2 pounds shell-on headless shrimp 2 packages (3 ounces each) crab and shrimp boil Sandra Risinger food luncheon plus a packet of seafood pamphlets and recipe cards from our Extension Marine Advisory Service. Workshop topics include consumer information on how to "eye and buy" fresh seafood plus nutrition information and a hands-on workshop. Yes, you will help prepare your own seafood luncheon.

Entrees will include a microwave shrimp q'uiche, blackened fish, stir-fry shrimp, fish kabob, baked fish, a fish salad and perhaps others. versatile enough for any cooking style and most food budgets. Fortunately for us, fresh sea-lood is widely available throughout our area from specialty markets, roadside venders and supermarket fish coves. To help you learn to prepare these marine delicacies, plan to attend our Seafood Workshop. Scheduled April 21 and 22, the Seafood Workshop will be presented in the Extension Auditorium in the Gregg County Service Center, 405 E.

Marshall Ave. cup salt 3 ears corn, cut in thirds 3 russet potatoes, unpared and Its the shape of The two-hour workshop will begin at 10 a.m. each day. The content will be the same at each one, so select the most convenient date and call today to make reservations. The telephone number is 758-6181, Ext.

629. Both workshops will be limited to 30 cut into chunks 4 onions, quartered 1 link pork or Italian sausage, cut into lVi inch pieces Bring a gallon of water with things to come. Cookbook is ultimate volunteer effort If you hurry, you can still make plans to attend "A Taste of Bon Vivant II" Thursday at Distributors, 1302 E. Whaley in Long- view. This "tasting bee" of sorts will be held 11:30 a.m.-l p.m..

Tickets are $6 and may be purchased at the door. Having dealt somewhat closely with Bap-tists and Catholics through the years, I thought these groups had a corner on the volunteerism market. Cut into squares and serve hot. Makes 8-10 servings. This broccoli casserole is one that has been around for awhile.

It is still one of my favorite caseroles. I particularly like this version of it. BROCCOLI CASSEROLE Vi stick butter or margarine 1 medium chopped onion 1 10-ounce package chopped broccoli, thawed 1 can cream of mushroom soup 1 small jar Cheez-Whiz 1 cup cooked rice Melt margarine in large skillet. Add chopped onion and saute until onion is clear. Add broccoli, stir thoroughly.

Add soup and Cheez-Whiz; stir and simmer slightly. Add rice. If too thick, add small amount of water. From this point: 1) freeze; 2) refrigerate overnight; 3) place in 2-quart casserole and cook, uncovered at 350 degrees for 25-30 minutes. Makes 6-8 servings.

city is a finer place because of the thousands of hours monthly that are given by volunteers. The women of Trinity Episcopal Church gave many hours putting together the won-cierful new cookbook "Bon Vivant II." In my opinion, cookbook writing or compiling is the ultimate sacrifice for a volunteer group. The recipes today are from this superb book. BRUNCH CASSEROLE 4 English muffins 1 pound bulk sausage 8 eggs, beaten Vi cup sour cream 1 4-ounce can chopped green chili peppers 2 cups grated t'heddar cheese Split and butter muffins. Place buttered side down in a 9x3 dish.

Brown and drain sausage. Sprinkle sausage over muffins. Add sour cream to eggs to eggs and pour over sausage and muffins. Sprinkle with cheese and green chilies. Cover and refrigerate overnight.

Bake, uncovered at 325 degrees for 1 hour. Barbara Richardson However I believe it's a rare group of any kind religious, fraternal, civic or social that doesn depend greatly on volunteers. If you find time on your hands (please call and loan me some) and really need something to do, why not give Mae Dufour a call at The Volunteer Center, 758-2374? Since Week of the Volunteer is coming up, I think we should be cognizant 6T the fact that our Unorthodox diet plan targeted at teens k7hape your shape with the Longview News-Journal's Health and Fitness Guide. This feature section will include the latest trends in exercise, recreation, nutrition and more. Coming Thursday, Aprl 211 If you sell fitness related goods or services, place your advertising where it wll get a real workout the Longview News-Journal! Of the adults in the Longview market who attend exercise classes 87 are regular newspaper readers.

We'll help you shape-up spring and summer sales! Call 757-331 1 today! the School of Medicine, University of California, San Francisco, and has helped 30,000 teens. At the orientation sessions, which are free, one or both parents must accompany the child. If the family enrolls, parents attend meetings where they learn strategies for creating a healthier family lifestyle and helping the child lose weight. The teen-agers learn about healthful low-fat, low-sugar foods and are encouraged to do daily aerobic exercises. records ot the food they eat.

But Ms. Shamblin is more interested in when, where, why and with whom they eat than the actual loods. During the last half of the six-week program she begins some fine-tuning by presenting information on fatty foods to avoid and low-calorie, high-fiber foods to choose more often. The method, she said, produces a gradual loss of weight. "The body seems to want to lose at one to one-and-a-half pounds per week.

Some older women may lose only half a pound per week," Ms. Shamblin said. "I tell them not to get on the scales. Scales are keeping weight on people because they are negative reinforcement." The statistics are staggering for obese adolescents. Between 20 and 25 percent of today's teens are obese, an increase of 40 percent in the last 15 years.

If a teen is obese throughout adolescence, he or she has only a one in 28 chance of attaining normal weight in adulthood. Shapedown was developed at to consider three feelings: hunger, the physiological need to eat and satiety. "Some of my students haven't felt hunger for years," she said. Ms. Shamblin shows them how to determine their hunger intensity and satiety on a scale of 1 to 10.

When they reach a seven in hunger, that's a signal to eat. When they reach a four in satiety a comfortable but not full feeling it's time to stop. "I tell them to keep a box of plastic wrap at the table. When they are comfortable, they stop eating and wrap up their leftovers," said. "I also tell them to ask for 'people bags' in restaurants." The method, she said, gives the body calories when it needs them.

"In America, most people skip breakfast, gulp down caffeine, eat a celery kind of lunch and by 3 p.m. they have a bad personality," she said. "Then they start eating at 3 and don't stop until midnight." As in other diet programs, participants are asked to keep By CHRISTINE ARPE GANG Scripps Howard News Service The quest for a slim body never ends for a large segment of the population. One-third of all Americans are overweight and the vast majority have been on the diet roller coaster lose a little, gain a little more. Two registered dietitians, Gwen Shamblin and Kathryn Wall, have begun an innovative diet programs.

Ms. Shamblin's Weigh Down Workshop is an unorthodox ap-proach that emphasizes the "how" of eating instead of the "what." Ms. Wall, on the other hand, has started Shapedown, a fran-chised diet program for adolescents and their parents. "I start out my program by saying that half the people in the room would be thinner if they had never been on a diet," said Ms. Shamblin, who is' also a nutrition instructor at Memphis State University.

"Dieting is not solving the problem of overweight, it's aggravating it." Ms. Shamblin asks participants gp pepsi Sti 4C- si ryi Bi iw5 Pepsl pepsi 1 JfilfilpHNpP Make easy upside down pizza By MARY HART Minneapolis Star Tribune "Sunset Quick Cuisine," by the editors of Sunset Magazine (Lane Publishing $6.95, 96 pages, color photographs). "All recipes in 45 minutes or less" decorates the corner of this cookbook's cover. To fulfill this declaration, each main-dish recipe and most of the recipes are lor entrees has a symbol or symbols that give the preparation time or the cooking time or both. The subtitle, "Gourmet Recipes for Busy also provides a clue about the contents.

Imagi-native recipes, unusual combinations (lots of moved 1 medium-sized onion, chopped 1 (15-12 ounce) jar spaghetti sauce 12 pound mushrooms, sliced 1 (2-14 ounce) can sliced ripe olives, drained 1 (6-ounce) package sliced mozzarella cheese 2 eggs 1 cup all-purpose flour 1 cup milk 1 tablespoon salad oil 14 teaspoon salt 14 cup grated Parmesan cheese Crumble sausages into a wide frying pan over medium-high heat. Add onion and cook, stirring often, until onion is soft and sausages are well trt r.dv foods), new treatments of old favorites browned (8 to 10 minutes). Spoon off and discard as the Upside Down Pizza described below, Also Caffeine Free Pepsi, Diet Pepsi, fat, if necessary. Stir in spaghetti sauce, mushrooms and olives. Cook until bubbly; then spread in an ungreased 9-by-13-inch baking dish or pan.

Arrange mozzarella over top. In a blender or food processor, combine eggs, flour, milk, oil and salt; whirl until smooth. Pour evenly over mozzarella and sprinkle with Parmesan cheese. Bake, uncovered, in a 425-degree oven until crust is puffy and golden brown (about 20 minutes). Cut into squares to serve.

Makes 6 and light and lresii disnes mi tne pages. The cookbook's main thrust is main dishes. There are features on easy appetizers, convenient sauces and quick accompaniments (salads or egetable side dishes), but only two pages of desserts. Some of the interesting-sounding main dishes include broiled lamb chops with papaya chutney, sau teed pork with red peppers, curry beef wrapped in lettuce, zucchini-crusted ground beef bake, and hot chicken and fruit platter topped with a sweet lime sauce. UPSIDE DOWN PIZZA i nourid mild or hot Italian sausages, casings re Caffeine Free Diet Pepsi, Mountain Dew and All Slice Flavors Offer Available Wed.

April 13 thru Tues. April 19 at BROOKSHIRES in Longview, Marshall, Kilgore and Gladewater Special Of Yhe Week Breaded All-White Fillets 5 lbs. s1295 Save s200 (offer valid thru 41988) I STAMPS 1743 NW Loop 231 759-851S M-F9-6 Sat 10-6.