The Salina Journal from Salina, Kansas • Page 21

Journal CAR-RTSORT CAR-RT SORT THIRD CLASS MAIL U.S. POSTAGE PAID SALINA, KANSAS Permit No. 147 Tuesday, December 31,1985 A Weekly Publication of The Salina Journal Volume 3 Number 11 v.v ifi in I i I 1 it i mocktails Line of the most recent and newsworthy trends in, partying is the increasing number of guests who ask for refreshments without spirits. Whether it's because people are "designated drivers" for the evening, health-and-fitness aficionados, or simply do not drink alcohol for health or personal reasons more and more liquorless drinks are being served at private parties and lounges. Bartenders call the new libations "mocktails" and are busy creating new combinations as pleasing to the palate as they are refreshing.

Some are pre-dinner drinks, some are drinks to be enjoyed throughout theevening andsome round off a meal as a portable: dessert with panache I The best of these newcomers are easy to duplicate at home. Fruit juices appear to be the most popular base, with orange and grapefruit juices taking the lead. Citrus juices retain their piquant flavor and blend wen with other ingredients. Here is a selection ranging from an Orange Sour to a Grapefruit Daiquiri to suit any taste. All can be turned into "cocktails" with the addition of rum or vodka.

As a bonus, most are as easy to prepare as an ordinary highball. Sangrita 2 cups orange juice, chilled 2 cups tomato juice, chilled cup tone juice 3 tablespoons canned green chilies, chopped, 2tablespoons chopped onion 2 teaspoons Worcestershire sauce Orange slices and fresh chili peppers forgarnislr In container of electric blender combine orange Juice, tomato juice, lime juice, chopped chilies, onion and Woreestenshke, Cover, Blend until smooth. Serve in chilled glasses, orangeslices andfresh chili peppers.if desired, Yields: Scups; 3 Tallahassee Tonic cup orange juice 'A cup tonic water Ice Pour ingredients into a tall, ice-filled glass. Garnish with a wedge of fresh orange or lime, if desired. Yields 1 serving.

Merry Berry Holiday Punch 6 cups orange juice 2 cups cranberry juice cocktail 2 packages (10 ounces each) frozen quick-thaw strawberries in syrup Scupsgingerale Ice Orange slices, fresh strawberries and mint for garnish In a large faowl combine orange juice, cranberry juice and strawberries. Add gingerale and ice just before serving. If desired, float orange slices, strawberries and mint on top. Yields approximately cups; 18 servings. Surgery for obese limited Favorite recipes By DR.

JEAN MAYER and JEANNE GOLDBERG, R.D. Washington Post Writers Group Q. Can you tell me when an individual is considered a candidate for surgical treatment of obesity? A. A task force of the American Society for Clinical Nutrition chaired by Dr. T.B.

Van Itallie recently issued a set of guidelines for the evaluation, selection, care Food for thought and follow-up of candidates for surgical treatment of obesity. Those guidelines recommend the measure be limited to individuals whose body weight exceeds their average desirable weight by 100 pounds or by 100 percent, or who have one or more serious medical conditions severe obesity that has not responded to other treatment. The persons should have a history of repeated failure to lose weight by nonsurgical approaches. They should have been within the weight criteria for three to five years. And they must be able to tolerate the trauma of surgery and anesthesia, with special attention directed toward disqualifying individuals with serious medical conditions until they had been treated successfully.

The guidelines also said individuals should not be accepted for surgery without a thorough examination addressing problems that might increase surgical risk or jeopardize successful outcome. Alcohol, drug addiction and other mental-health problems that would influence patient cooperation during follow-up should be considered as possible reasons not to perform surgery. The task force specified guidelines for hospitals doing the surgery, including recommendations doctors inform patients about all aspects of the procedure. Finally, they recommended a National Registry to collect and evaluate results of different types of obesity surgery. Q.

I have been advised by my pediatrician to give my young son an iron supplement. But recently I read too much iron can interfere with zinc absorption. I began to wonder: Are supplements really safe for young children? A. According to the latest findings of a group of researchers led by Dr. Peter Dallman from the University of California at San Francisco, iron supplements do not compromise zinc status, at least when given apart from meals, as they were in that study.

The investigators evaluated the iron status as well as the serum zinc and copper levels of a group of 291 one- year-olds, who were then divided into two groups. Half were given an iron supplement to be taken a half-hour before breakfast and the rest a placebo, or sugar pill. At the end of three months, blood tests were repeated. While some measures of iron status improved as expected, serum zinc and copper levels did not change. The researchers offer several explanations for their findings, which seem to differ from previous reports of adverse effects of iron supplements on zinc absorption.

First, in one earlier study in which iron was found to affect zinc absorption negatively, subjects were given doses of both minerals at the same time. Indeed, in most studies of the suppression of absorption of one mineral or another, both are given at the same time. Immediate changes in serum-zinc levels may not be reflective of a consistent effect on zinc retention. In adults, it has been shown that while zinc absorption is depressed under fasting conditions, this does not occur if the two minerals are given with a meal, or when zinc is given in a form where it is tied to a so-called "dietary ligand," or binding agent. (This phenomenon has not yet been studied in infants.) Thus the question of whether iron supplements taken along with meals or giving iron without other minerals could jeopardize zinc nutrition, especially in infants who are not well nourished, remains to be investigated.

This study does provide reassurance a common mode of iron supplementation in infants does not compromise either their zinc or copper nutrition. Main dish Deep-Dish Ham and Broccoli Pie 1 (10-oz.) package frozen broccoli, cut Mi cup onion, chopped 3 tablespoons butter 3 tablespoons flour cups milk 1 cup Cheddar cheese, shredded 2 teaspoons prepared mustard cups cooked ham, chopped 1 cup flour Vz teaspoon salt V4 cup butter V4 cup shortening 1 Cook frozen broccoli according to package directions. Drain well, set aside. In saucepan, cook onion in 3 tablespoons butter until tender, but not brown. Blend in flour.

Add milk all at once; cook and stir until thickened. Add cheese and mustard, stirring to melt cheese. Stir in ham. In 2-quart casserole, layer half of the broccoli, all of the ham, and remaining broccoli. In mixing bowl, stir together the flour, salt, butter and shortening until crumbly.

Add egg and mix. Form dough into a ball. On a lightly floured surface, roll dough to a 9-inch circle; place atop filling. Turn edges under and flute; cut slits for escape of steam. Brush with milk.

Bake in 425-degree oven about 20 minutes or until pastry is golden. Donna Sprouse Abilene Snack Oyster Cracker Snacks tablespoons dill weed cups oil 1 teaspoon lemon pepper Pinch of onion salt Pinch of garlic powder 1 package (dry) salad dressing, (Hidden Valley original) 2 packages oyster crackers, (lOtoll-oz.) Mix all together except crackers. Pour over crackers and stir carefully. Put in large flat pan and bake at 200 degrees for 1 hour, stirring every 15 minutes. Store in a covered container.

MaryK. Sandels Herington Untitled Snack 1 pound white almond bark cup peanut butter 1 cup peanuts, skinned 2 cups rice cereal 1 cup miniature marshmallows Melt white almond bark over low heat or microwave 2 minutes. Mix in remaining ingredients. Drop by tablespoon on wax paper and let cool. DarleneWelker Smith Center Breads Dinner Rolls 2 tablespoons yeast 1 tablespoon sugar 1 cup hot water cup sugar cup oil 4 eggs, beaten 2 cups warm milk Flour Dissolve yeast, 1 tablespoon sugar and water until foamy.

While milk is warming, add sugar; stir until dissolved. Add oil and eggs. Mix everything into yeast mixture. Add enough flour to make a firm dough but dough will be a little sticky. Knead at least 5 minutes.

Let rise, then make into rolls. Put in pans and let rise again. Bake 15 to 20 minutes at 350 degrees. Mrs. Mabel Haga Ellsworth Strawberry Bread 2 cups sugar cups oil 3 eggs 2 small packages frozen strawberries, thawed thawed 3 cups flour 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon soda 1 teaspoon vanilla 1 cup nuts Combine sugar, oil, eggs and strawberries.

Sift flour, cinnamon, salt and soda with strawberry mixture. Add vanilla and nuts. Pour into two greased and floured loaf pans. Bake 1 hour at 350 degrees. Cool before removing from pans.

Vicki Jean Sharp Rt.l If you would like to see this column continue, please send your recipes to Favorite Recipes, in care of The Salina Journal, Box 740, Salina, 67401. '(.