News-Press from Fort Myers, Florida • Page 72

Fort Myers News-Press, Thursday, February 4, 1982 2F Please dark, light-meat lovers cheaply f3'M Jl.ll.l', BUTCHER MERLE iLLIS BrM)i5jlw. fathom, i jT-. mm A it SAVE 150 freezes well. One of my favorites Is salami, chopped fine and mixed with cream cheese. We have also used Just plain cream cheese, or cream cheese mixed with chopped green onions.

You might even try a bulgur wheat or wild lice stuffing. Use your Imagination mixed with whatever you have In the refrigerator to come up with something Interesting. Put a tablespoon of the stuffing on one edge of the boneless chicken leg and roll the meat, Jellyroll fashion, over the filling. Next take a piece of aluminum foil about 9 by 9 Inches square. Place the chicken roll on one edge of the when you buy two one 16-oz.

or one 24-oz. size of KRAFT Sandwich Spread MR GROCER: Kraft. Inc. (Retail Food Group) wiH reimburse you tor the face value of this coupon plus 7ft handling allowance provided vou redeemed it on vour retail sales of the named Joint and down the leg bone. Next, loosen the meat around the end of the thigh bone and, holding the end of the bone, cut and scrape the meat away, lifting the bone out.

Be careful not to cut through the skin when going around the knee Joint After the bones have been removed, spread the meat out; on the cutting board, skin side down, and flatten it slightly with a mallet or the bottom of a heavy frying pan. Now comes the stuffing. There are, undoubtedly, dozens of things that could be stuffed Into a chicken leg, but for this dish, keep It simple and make It something that is crucial product(s) and that upon request vou agree to uuFwidu) oi sunicwm proauci io cover an reoempiions uoupon Is void where taxed, prohibited, or restricted by law, and may not be assigned or transferred by vou Cash value 120C Customer must pay any applicable tax For redemption mail to KRAFT, INC. RFC, P0 BOX WOO, CLINTON, IOWA 52734. REDEEM PROMPTLY ONE COUPON PER ITEM PURCHASED I I 51000 15 DR.

JEAN MAYER I have commented many times almost to the point of preaching about buying whole fryers and cutting them up yourself rather than paying a premium for the component parts. Every time I point out that It Is money wasted to buy boneless chicken breasts when you can buy the whole fryer and bone out the breasts yourself for less, somebody says, "But my family won't eat the dark meat. I end up with a lot of legs and thighs that nobody will eat" I've found a solution one that will let you set those chicken legs and thighs aside in the freezer until you have enough; for a meal that even the "I only like white meat" members of your family will love. It's a neat little trick and It works, believe me. Next time you buy a fryer or two, bone out the legs and thighs as well as the breasts.

Stuff them and freeze them. Then cook them as described below and you'll have a quick and delicious meal that anyone who likes chicken light and dark meat will love. Boning out a chicken leg and thigh is considerably easier than boning out the breast. The bone structure Is much less complicated. There are only two, the leg bone and the thigh bone connected at the knee joint.

Do not separate the leg from the thigh remove the two bones as If they were one. Put the whole leg on your cutting board with the skin side of the thigh down. With a good sharp boning knife, make a cut along one side of the thigh bone around the knee Protein Mayer Is president ot Tufts University and has several doctorate degrees In nutrition. Goldberg Is a registered dietician and has a masters degree In preventive medicine. For many people, protein Is synonymous with meat as well as with good nutrition.

But in times of rising food prices, these are expensive, and not very accurate, assumptions. Protein is crucial to good health, and performs the unique function of building, repairing and maintaining all the body's tissues. None of the other nutrients do this, although some assist protein in its task. Protein Is necessary to make bone, blood cells and antibodies, the substances the body uses to fight Infections. A specific type of protein, called nu-cleoproteln, contains DNA, the carrier of each person's genetic code, and RNA, the messenger that translates the code.

Protein provides the same number of calories as carbohydrate, four per gram or 120 per ounce (fat contains nine calories per gram or 270 per ounce). But protein Is actually third on the list of the body's preferred calorie source, with carbohydrate first under ordinary circumstances. When food Is scarce, the body begins by using up Its fat reserves, and when these are depleted, lean protein tissues are broken Question: I have a friend who claims that unlike sucrose (regular table sugar), fructose (the sugar found In sweet fruits and honey) does not cause tooth decay. It that true? Answer: No, It Is not. Even though sucrose Is the most cariogenlc of sweeteners, substituting fructose for sucrose does not eliminate the sweetener-related risk of cavities.

Studies on laboratory animals have shown that bacteria In the mouth can grow and contribute to the development of cavities when the sugar in their diets Is fructose. I have a problem with the usual breakfast foods cereals, eggs, French toast and so on. As a result I've been skipping breakfast and overeating later In the day and gaining weight Can you suggest some breakfast food alternatives that don't require much preparation? In this country, we have a rather limited number of foods that are traditionally regarded as fit for breakfast Many people stick to the same breakfast routine. There's nothing wrong with this, as long as dietary limitations are taken Into account for example, limiting eggs on a cholesterol-lowering diet foil and roll it up. Twist the ends of the foil to form a tight sausage-shaped package and put It In the freezer.

Freezing Is an important part of the process for this particular dish. If you were to cook the little packages without freezing them, they would tend to unroll In the cooking process. By freezing them first and cooking them while they are still frozen, the outside of the roll firms up during cooking before the inside Is thawed, keeping the roll Intact and the stuffing Inside. You can accumulate these In your freezer over a period of time until you have as many as you need for a meal. To cook, simply put one frozen package per person In a baking dish and cook them in a 350-degree oven for for 45 minutes or so.

Because they are wrapped In foil, they steam In their own Juices and come out tender and Juicy. But they do not brown, so you may want to serve them with sauce. Again, use your Imagination. When they come out of the oven, unwrap them, arrange them on a warm serving platter and pour over whatever sauce you think would go well with the stuffing. health ance for protein (based on the animal and vegetable proteins In a typical mixed diet) Is set at 44 grams for a nonpregant non-nursing woman, 56 for an adult man, and 74 for a pregnant woman.

And that's much less protein than you probably take In dally. For example, a woman who drinks two cups of milk (at 9 grams of protein each), eats one egg (6 grams) and three ounces of meat fish, poultry or cheese (at 7 grams per ounce) will take in 45 grams of protein. And this does not even take Into account the considerable amount you get by eating cereals and vegetables. It's easy to see that most Americans get much more protein than they really need. The secret to getting enough, but not too much, protein Is to remember that a balanced, complete meal Is actually better than the sum of Its parts or, In scientific terms, eaten together, a small amount of high-quality protein can improve lower-quality proteins and make them fully useful to the body.

Breakfast cereal is low in the amino acid lysine, but milk Is high In lysine (in addition to providing a complete protein In Itself), so the combination of cereal and milk gives you a high-quality protein meal. Combining rice with beans or other vegetables and small amounts of fish, meat or poultry, as the Chinese do, or making a meat or fish sauce for pasta, or combining macaroni and cheese for the old American favorite are other examples of the same protein-supplementation. Vegetables can also be combined for complete protein, as in such classic dishes as Mexican bean and rice casseroles, Chinese rice and bean curd, or Indian rice and lentils. Using some of these approaches will not only expand your cooking repertory, but your food budget will drop and the quality of protein In your diet will stay as high as your body needs. I 01S6DH 9640DH JIM I I 1X1 I to touch less! STORE COUPON furnish proof of 117A1A 154 C2-11 mis item, invoices proving purchase of sufficient stock Expiration Diti 22683.

Limit one per customer. MbfiOO 2003041 I coupon upon comrtlance wrth Iha GENE HAL CONDI 154 Only New Soft Stick Chiffon gives you both fresh, delicious taste and ice cold spreadability in a stick margarine. Even straight from the refrigerator, won't tear your bread! Is 3 I rr 4 IK n3l3r1 yvf klCY Csft- CfiLf rkSffAM (8) I I IW jaVU Wl MLTT WUI 1 JUll till I jjj Mr. Grocer: We will redeem this non-transferable coupon for lice amount plut handling only you obtained it from customer buying to cover coupons redeemed must be shown upon request void where prohibited, taxed or ntrwrwise restricted CashvaluelIOcent MailcouonnslnAndiirtQnClavtnnFniwIit fin I 5 down to provide calories and energy. We need only a certain amount of protein for those unique "protein-only" functions.

Any extra Is either burned off or converted to fat Getting your calories from protein is hard on the body, because breaking down protein creates more waste products for the kidneys to dispose of than with fat or carbohydrate. Just how much protein we need depends on several things. Size Is one: Generally speaking, large people need more than small people. Age Is another factor Infants have the highest requirement Growing children and teen-agers need more than adults. Pregnant women need extra protein, as do nursing mothers.

The "quality" of the protein itself affects how much we need. Foods with proteins that most closely resemble the proteins in our own bodies are called "high quality" proteins. They are the most efficient proteins because they have enough of the right amino acids (the basic constituents of proteins) In the right But from a nutritional point of view, there are no such things as "breakfast foods." Any food that fits Into your diet and contributes to meeting the day's nutrient requirements is perfectly acceptable at breakfast If time Is at a premium, try preparing a sandwich or hard-boiled eggs the night before. Many people even find breakfast a good time to use up leftovers. It might sound peculiar at first but last night's cold chicken washed down with the morning beverage can make a nutritious and tasty breakfast Recently, I took my two sons to a restaurant.

They both ordered the same meal and the next day both of them were 111 with symptoms typical of a food-borne Infection. I had or-. dered something else and I was fine, so I'm reasonably sure that their illness was related to what they had eaten. I felt that I should have reported the incident but I wasn't sure how to go about It While I hope It doesn't happen again, I'd still like to know what I might have done. Can you tell me? That depends to some extent on where you live.

You might begin by reporting the Incident to your local health department as soon as it happens. They will send an in 1867. Clinton. Iowa 52734. to good amounts.

Of the 22 amino acids, nine must be gotten ready-made from foods. Given enough of these nine "essential" amino acids, the body can actually build all the protein It needs. High-quality protein foods are therefore rated to have the "highest biological value." As you might suspect the top value of 100 Is given to breast milk, the almost perfect food for Infants. Next at 94, Is whole-egg protein. Cow's milk, almost perfect for calves, rates 85.

Other animal foods, meats, poultry and fish rank between 86 and 76. But as you might not have suspected, there are many vegetable foods that have high-quality protein ratings: lice an 80, potatoes a 78, soybeans a 70, whole wheat and oats 60-65. You can even mix various vegetable sources to raise the total biological value the secret of the healthy, nutritionally sound vegetarian diet. The Recommended Dally Allow- spector to obtain a sample of the questionable food and have It tested. It Is, however, not always possible to confirm the source of infection.

An isolated Incident can be related to a single batch of mishandled food which may have been discarded before the inspector arrives. In other cases, the source of infection can be confirmed. Just as important however, Is the possibility of Identifying and correcting the faulty food-handling techniques which caused the problem. Sometimes an employee who may have unintentionally acted as a carrier of food-borne Infection can be identified. Obviously, when a number of people report food-related Illnesses from the same source, the task of pinpointing the problem Is easier.

So It Is Important for anyone who is reasonably certain that they have had a food-borne illness to report it If your local health department is unable to respond to your complaint contact the food and drug division of your state health department Question should be sent to Mayer-Goldberg, care of Washington Post Writers Group, 1151 15th St, N.W, Washington, D.C. 20971. BAG $14.00 CRAB CLAWS. lb. $4.50 1QaV 35,0 LI.HLLUIlim..l 111 jj as when vou buv one box Tuncfln -Hines Brownie Mix the COMSWKR' CAUTON1 Donl moarraii you' dMbr by asking to radaam coupona without malting' lha raqurad purcnaaa ot Ihw brand Tht lolowtng Qnaral Condnwrw apply to radamplion Any olhaf uaa oonalHulaa IrauO OEWHAL CONOmOM; Th.

coupon radaamabla only bv cwiaumar purchasing iha txirv) iza mAcaiMJ ttw laca value ot the coupon daduclad trom tha dealaf rataH aalina onca This coooon mav not be involved TO ror frae merchandiea. tot your retail selling pnoa. ptu7 tor invoice F.li lo oMerya trwse lerme and GENERAL CITY FISH MARKET 2411 ANDERSON AVE. FT. MYERS 334-8444 FLA'S.

FRESHEST SEAFOOD FOR 38 YEARS "HOT" BOXED DINNERS TO GO! SEAFOOD AND CHICKEN OUR SEAFOOD COMES FRESH FROM THt DEALER: "rtju at Buthonwd to act at ou agent lor radamption ol PNOIT ONSfw prppat redamptiofi may, 1n op 'Mined as fiippartvpf Pfociff i Gambia wrlhgul Q4 only IT submitted T) direclly by Ifie redeeming re uf properiy through I Gambia, vojd Mriy redeemed intermediary aoenil wih not accaoted PHOI SUNN YBHOOn DRIVE, CINCINNATI. OHIO 45237 PROCTER GAMBLE- STORE COUPON tf iivii jvw ar we wiivr dsij IIHTUI Muffin Mix TO TMB CONSUMER: CAUTION! Donl nbanau yow dealer by atmg redeem uiiwib uwuiuii wr nnv unw uw mwnuni inug wiiaumar purciiwnuineorano bub mmcatao wnn ine race vMua or me coupon oeoucrea iyuuucwa rwaawpnaDw ana vow lfaniTarrea io any person or nrm pnor mwjiveo iw ine ubaubh: rou are aumonreo toad our agent tor redemption olltili arw loltowtng terms and wtfi your agreement lo present to Procter a Gamble on request presented vou wil ba reimbursed (or the lace value ot ttMi coupon or. il coupon nanannq uoupon reimoursemenia are nol to Da deducted from Procter ft Gamble Inn il coupon calti xi Gambia rxwpona ucncnm rrom coupon) submitted 'or reimbursement end they mav and Identified oouponi aft be accepted (or rwmbureemem 102350 without making ma required purohaw thm brand Tha i mi coupon it raoaamarjte only py a store redemption Trie consumer must pay any sales Ian me aealer ratail atng prtca Thla coupon may not be aupon upon oompHarK wHh tha QENERAL CONOITrONS tree merchandise, hy your retail selhng price, plua 7i lor in evidence ot purchase ot iufticierU stuck lo cover coupona invoices Failure to observe hSf terms and GENERAL SWUUJ Hfc StNI I(J PROCTEH a) UAKSBLE, iitO 102350 I 4l ii Ulfffn Bran if HANDY HINTS SALAD FRANCES Romalne U-ounce can mandarin oranges In light syrup, drained (-ounce Jar marinated artichoke hearts Red or white wine vinegar to taste yt cup coarsely broken toasted walnuts Shortly before serving, tear enough romalne Into fork-size pieces for 4 large servings; turn into a salad bo wl; cover and chill. At serving time, add the oranges, artichokes (large pieces halved) and their marinade and the wine vinegar; toss well. Sprinkle with the walnuts.

Makes 4 large servings. WATERS UNCONTAMINATED BT RED TIDE SHELL OYSTERS SPECIAL LARGE STONE SIB. I J3 IPX SHRIMP '150 on yNOiiiuNt, tor proper redemptwn may, at It option pt Procter Gamble void all coupons sybmllted For reimbursement and Ihey may bf tlainfd proparli ol Procter i Gamble witrigu piyment TOur propBrTy reaeamed and ideniifiort coupons will ba ac.pteo (ot reimbursement only il submlted I) directly by Vte redeeming 2) througn a bolder ol our CerlHicale ol Authority Sirtimiulon by unaulhoriiad XI mm v. jr mmmmw s. 1, imerTTieuiaiy agenil wil noi oe accepteo rMUHUMLT MtUlttMtD WUPUNS SUNNTHtlUUK UrIIVt.

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