Journal CAR-RT SORT CAR-RT SORT THIRD CLASS/MAIL U.S. POSTAGE PAID SALINA, KANSAS Permit No. 147 Wednesday, January 8,1986 A Weekly Publication of The Salina Journal Volume 3 Number 12 26 Pages - ,a l H*n>y , ~ No-meat pizza features broccoli Jrizza and children are a natural combination,' but children and vegetables may be more difficult to get together. Pizza may be just the way to get children of any age more disposed to eat vegetables. And the cheese and vegetable pizza shown here is is an easy version. The idea is simple. Simply start with a favorite brand of frozen cheese pizza and top it with thawed, frozen broccoli or other frozen vegetables and grated Cheddar and Parmeasan cheeses and bake. The familiar rich spicy flavor of pizza and the color and texture of chopped broccoli can't miss as a one-dish meal. Creamy pasta with broccoli is another fast and tasty way to make eating more vegetables convenient. This one-skillet pasta dish shortcuts preparation by using frozen broccoli and canned mushroom soup and cooking the pasta right in the sauce. Keep a variety of frozen vegetables handy in your freezer. Use their rich colors—vivid greens, yellows and oranges—to brighten stir-f rys, stews and pastas. These morsels add crunch and nutrition. Because frozen vegetables are already cut-to- size and blanched, they cook up quickly. You can steam or microwave about 2% cups of frozen vegetables to crisp-tender in just four to six minutes. Store sealed packages of frozen vegetables for up to six months in a zero degree freezer, Cheese and Vegetable Pizza 1 (12- to 14-inch) frozen cheese pizza V« cup grated Parmesan cheese 1 package (10-oz.) frozen chopped broccoli*, thawed and drained % cup shredded Cheddar cheese Sprinkle pizza with Parmesan cheese. Drain broccoli thoroughly; arrange over cheese. Sprinkle with Cheddar cheese. Bake at 425 degrees 15 to 20 minutes or until pizza is thoroughly heated and Cheddar cheese melts. Serves 6 to 8. Thawed, drained and sliced frozen cauliflower, Brussels sprouts, asparagus or French-cut green beans can be substituted. Creamy Pasta with Broccoli lean (10-% oz.) condensed cream of onion or cream of chicken soup 1% cups water % cup half-and-half 4 ounces uncooked tagliarini or fine noodles % teaspoon basil, crushed % teaspoon oregcino, crushed 1 package (10 oz.) frozen chopped broccoli, thawed Parmesan cheese V« teaspoon pepper Salt In a 10-inch skillet, combine soup, water and half-and- half; stir until smooth. Add tagliarini and herbs. Bring to a low boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in thawed broccoli, % cup Parmesan cheese and pepper. Cover and continue cooking over low heat about 10 minutes or until broccoli is tender-crisp. Season to taste with salt. Serve with additional Parmesan cheese, if desired. Makes 4 (1% cup each) servings. See Vegetables, Page 5) Fish studies reel in mixed reviews Favorite recipes Food for thought By DR. JEAN MAYER and JEANNE GOLDBERG, R.D. Washington Post Writers Group It's time to update the fish story. Not long ago, we reported on a trio of articles published in the New England Journal of Medicine suggesting that consuming fish oils and/or fish might be associated with a decreased risk of coronary heart disease (CHD). In a recent edition of that journal, a number of researchers responded to these studies, some positively and others negatively. Dr. Richard Shekelle and co-workers at the University of Texas School of Public Health reexamined data collected over a period of 20 years on almost 2,000 middle-aged Chicago men. They looked for an association between fish consumption and the risk of CHD. In fact, greater fish consumption did correspond to a decreased number of CHD-related deaths, but was unrelated to deaths from any other causes, including cancer. Of those who had reported eating no fish, 20.5 percent died of CHD-related causes during the follow-up period, compared to 13 percent of those whose daily fish consumption averaged greater than 35 grams (1.5 ounces). In contrast, a Norwegian research group, reevaluating data on 11,000 men followed between 1968 and 1981', revealed negative findings. They could discover no greater likelihood of death from CHD in those' who ate fish less than five times a month than in those whose diet included fish 10,15, or more than 20 times a month. Similar results were obtained by investigators from the Honolulu Heart Program in Hawaii using dietary information and 12-year follow-up data from over 7,000 Japanese men. It was Dr. Dean Kromhout of the State University of Leiden, the Netherlands, whose finding of an inverse relationship between fish consumption and CHD in Dutch men had elicited the three original reports. Asked by the Journal to respond to the new results, he pointed out first that there are methodological differences among these studies, particularly the way dietary information was collected, which could confuse comparisons. Also the fact the four population groups consumed different amounts of fish could be important. In both the Hawaiian and the Norwegian studies, fish consumption overall was relatively high, yet in the Chicago study almost 50 percent of the participants ate fish, on average, less than five times a month. As Dr. Kromhout notes, in his study there was no benefit gained relative to CHD risk from increasing fish consumption beyond an average of 30 grams, or a little over an ounce a day. That is about one-fourth of a typical serving. Thus Dr. Kromhout still believes a low intake — one or two fish dishes a week — appears to offer some protection against heart disease. What it is about fish that could reduce CHD risk also remains debatable. Many researchers point to the so-called "omega-3" polyunsaturated fatty acids usually present in high concentrations in many types of fish. Following incorporation into cell membranes, these fatty acids may alter some of the physical properties of red blood cells, allowing the blood to flow more smoothly or clot less frequently. Others have suggested beneficial effects of the omega-3 fatty acids on blood lipids and blood pressure. In a recent East German study, a diet that included two cans of mackerel a day (a fish high in omega-3 fatty acids) brought marked decreases in serum triglycerides, total cholesterol, and LDL cholesterol (the type associated with increased risk of CHD). It also resulted in a significant rise in HDL cholesterol, the type associated with decreased risk. When herring, a fish low in omega-3 acids, was used instead, the effects on blood lipids were minimal. The same investigators found similar beneficial effects of a mackerel diet in patients with certain types of hyperlipidemias, disorders characterized by extremely high serum lipid levels. These results strengthen the findings reported in another of the three articles in the New England Journal, in which a drop in serum triglycerides in individuals with this disorder was observed following fish-oil supplements. The story linking fish to possible protection against coronary heart disease is still unfinished. But whatever the outcome, there are good reasons to eat fish: Much of it is low in fat and therefore low in calories, and the fat it does contain is rich in polyunsaturates. And if properly prepared, it tastes delicious. Main dish Breakfast Casserole 16 slices bread 8 slices ham 8 slices cheddar cheese 6 eggs Vfe teaspoon salt Vz teaspoon dry mustard 3 cups milk 1% cups potato chips, crushed % cup butter, melted 1 cup mushrooms % cup onions, diced % cup green pepper Remove crusts from 16 slices of bread. Put 8 slices on bottom of greased 12x16 inch pan. Then put 8 slices of ham on bread, the 8 slices of cheddar cheese on ham, then the remaining 8 slices of bread. Beat eggs, salt, dry mustard and milk together and pour over top. Refrigerate overnight. In morning, sprinkle with chips and pour butter over all. Add mushrooms, onion and green pepper over top. Bake at 350 degrees for 1 hour, servesfl. Lola Everett Abilene Jelly Green Pepper Jelly % cup fresh green pepper, ground ¥4 cup Jalapeno peppers, ground 6 cups sugar 1% cups white vinegar 1 (6-oz.) bottle liquid pectin 8 to 9 drops green food coloring In large saucepan, combine green peppers, Jalapeno peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring continuously to keep from boiling over. Remove from heat. Stir in pectin, mix well. Let stand 5 minutes. Skim off white film on top. Mix in food coloring. Strain (for clear jelly). Pour into hot sterilized jars. Top with two-part lids. Cool. Cathy Noeller New Cambria 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 Kan., 67401.
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