The Salina Journal from Salina, Kansas on January 8, 1986 · Page 19
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The Salina Journal from Salina, Kansas · Page 19

Salina, Kansas
Issue Date:
Wednesday, January 8, 1986
Page 19
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The Salina Journal Wednesday, January 8,1986 Page 14 \/ Meals (Continued From Page 13) Turkey Tarragon 2 tablespoons chopped scallions l s teaspoon tarragon leaves 1 «cup sour cream 3 4 pound oven-roasted turkey breast 1 tablespoon butter or margarine 1 tablespoon all-purpose flour 3 4 cup whole milk Remove and discard skin from turkey, cut meat into 4 slices and set aside. Melt butter in large skillet. Stir in flour. Carefully add milk; then stir in scallions and tarragon. Cook and stir over medium heat until mixture thickens and comes to a boil. Add turkey slices. Cover, reduce heat, and simmer 10 minutes. Place turkey slices on serving platter. Stir sour cream into sauce in skillet. Cook and stir until just hot. i Do not boil. I Serve with turkey. Makes 4 sen-ings: 1 slice turkey and 1 4 cup sauce each. One serving equals approximately 190 calories. Apple Crisp 4 cups sliced peeled apples (4 medium i 4 cup all-purpose flour, unsifted ^2 cup brown sugar, firmly packed ''-i teaspoon cinnamon L 4 cup butter or margarine 1 cup bran flakes Arrange apples slices in 8-inch square baking dish. Combine flour, sugar, and cinnamon in bowl; cut in butter until mixture resembles coarse meal. Add cereal and toss together lightly. Sprinkle over apples. Bake at 375 degrees for 20 to 25 minutes. Makes 8 servings, about *3 cup each. One serving equals approximately 180 calories. 1 stick cinnamon 6 cups boiling water 3 cups cranberry juice cocktail Mulled Cranberry Punch 1 envelope sugar-free soft drink mix, tropical punch flavor b whole cloves Combine soft drink mix and spices in heatproof plastic or glass punch bowl or pitcher. Add boiling water and stir until soft drink mix is dissolved. Add cranberry juice cocktail; let stand about 10 minutes. Remove spices and serve punch warm. Makes 18 servings, ^2 cup each. One serving equals approximately 25 calories. Diet soup needs seasoning ByGREGMELIKOV This is not a diet for wimps. My wife went on it twice during a career of dieting that spans almost three decades. She lost 25 pounds the first time: 15 pounds the next go- round. It's simply ~ a fruit and Pilot light vegetable diet that allows beef twice a week, but no salt. It requires much water and vitamins, but only decaffeinated coffee or tea. Day One: All fruits except bananas, especially melons; unsweetened fruit juices. Day Two: All vegetables, fresh, raw or cooked; vegetable juices. Leah- greens best, but no dried beans, peas or corn. Large baked potato with butter. Day Three: Fruits and vegetables, but no potatoes; fruit or vegetable juices. Day Four: Bananas and skim milk; Miracle Soup (we'll get to that later). Day Five: Ten to 12 ounces beef; as much tomatoes as you can stomach. Drink eight glasses of water. Day Six: Eat your fill of beef and vegetables, but no potatoes; vegetable juices. Day Seven: Brown rice, unsweetened fruit juices and vegetables. When I tasted the first batch of Miracle Soup, which can be eaten any time, I told Anita how it got its name: "It's a miracle if you can eat one bowl." The secret: seasoning. Experiment. Try a little chili powder or basil or black pepper. Here's our version: Doctored Miracle Soup 4 cups water 1 envelope onion soup mix 2 tomatoes 4 onions 1 stalk celery 2 green peppers 3 4 teaspoon dry mustard ^4 teaspoon garlic powder L 4 teaspoon paprika x i teaspoon cumin 1 can (14^ oz.) whole tomatoes Several sprigs cilantro or dill 1 head cabbage In large pot, heat water to almost boiling, add soup mix. In blender or food processor, puree tomatoes, 2 onions, several celery ribs, Vfe green pepper and add to pot with mustard, garlic powder, paprika, cumin, canned tomatoes, cilantro or dill. Cut cabbage and rest of onions, celery and green pepper in small pieces and add. Reduce heat to simmer, cover and cook 1 hour, adding more water if desired to make more soupy. Serves a crowd or lasts a week. Cheese choices numerous Sweet foods satisfy only a sweet tooth By The Associated Press The trouble with sugar is not so much it's bad for people with normal metabolism (except for promoting tooth decay) but it's not good for them, either. Sweet foods satisfy your sweet tooth but not your body's need for vitamins, minerals and protein, says Better Homes and Gardens. That's why it's wise to curb your sweet tooth and restrict intake of foods that are concentrated sources of sugar: candy, frosting, pastries, sweet desserts, soft drinks, sugarcoated cereals, jam, jelly and syrup. End meals with fruit often and eat other desserts only occasionally. Substitute toast for a doughnut at breakfast and skip the sticky roll at coffee break. Choose unsweetened fruit juice rather than fruit drinks or soft drinks. As you shop, look for fruits frozen without sugar and canned in juice or water. Check labels to see where sugar is listed in the ingredients of processed foods you buy. Remember any ingredient ending with "-ose" is a sugar; some products contain several sugars. Reduce the amount of sugar you .use in recipes; your family will soon prefer the less sweet taste. Consider using some artifically sweetened products in place of the high-sugar items. Reducing your intake of fat slashes your calorie consumption because fat contains more than twice as many calories per gram as protein or carbohydrate. But there's an even better reason for trimming some of the fat from your diet. Blood cholesterol levels are affected by total fat and saturated fat in the diet, along with the amount of dietary cholesterol. Many researchers say a high choles- .terol level plays a key role in the development of heart disease. A low- fat diet is also recommended to reduce risk of cancer. Saturated fats are almost always solid at room temperature. Animal fats, such as lard and butter, and coconut oil are saturated fats. Unsaturated fats are soft and polyunsaturated fats are liquid at room temperature. Vegetable oils such as corn, safflower, and soybean are this type. Cholesterol, though fatlike, is not a fat. It's a substance manufactured by your liver that is necessary in body chemistry. In addition to the cholesterol your body makes, saturated fats and cholesterol present in many foods seem to add to the supply. Health authorities suggest fats should form no more than one-third of your total daily calories and no more than one-third of the fat calories should be in the form of saturated fat. To apply these guidelines to your meals, use more poultry, fish and vegetable protein sources in place of . red meats. Remove poultry skin and .'. trim excess fat from meats before cooking. Limit your use of organ meats, egg yolks and high-fat dairy products. Avoid fats whenever possible. Eat breads without butter or margarine, for instance. Your choice of cooking methods is important, too. Avoid frying, especially deep-frying, and do more broiling, grilling, stir-frying and steaming. Drain excess fat from the pan after browning meat or brown meat without fat in a pan sprayed with nonstick vegetable spray coating. Fiber is not a nutrient because the body cannot digest it, yet it is essential for good health. Fiber has good water-binding capacity. It's carried through the digestive system and discarded, carrying other substances with it. Insufficient fiber does not cause a deficiency disease in the way that a lack of vitamin C will cause scurvy, but constipation and other intestinal disorders seem to be relieved or improved by increased amounts of fiber. Risk of colon cancer is lessened by a high-fiber diet. Some scientists say fiber may lower blood cholesterol levels by increasing excretion of cholesterol. But whether increased fiber intake protects against atherosclerosis and heart disease has not been proven. Foods high in fiber include bananas, apples, pears, berries and citrus fruits; broccoli, potatoes and peas; dried beans and peas; whole- grain breads, cereals and pasta. By The Associated Press When you're shopping for cheese, your choices will be easier if you understand the language cheese makers use to differentiate between various kinds of cheese. •Natural cheeses. Not only are these the real thing, but they're also the base for most other cheese products. The basic technique of cheese making hasn't changed for centuries. When milk is heated, it coagulates. Then a "starter" of microorganisms is added; the type of starter determines the texture, flavor and appearance of the finished cheese. The liquid, called the whey, is then drained from the solid curds. The curds are usually matted or pressed together. Many natural cheeses are aged or ripened, to develop their distinctive flavors and textures. The longer a cheese is ripened, the drier the texture and the sharper the flavor will be. •Process cheese products. These are blends of natural cheeses that have been ground, blended and pasteurized (heated to at least 150 degrees F.) with an emulsifier. This kills the natural bacteria that cause cheese to ripen. Excellent melting, slicing and keeping characteristics result from this technique. By U.S. Food and Drug Administration definition, pasteurized process cheese contains only natural cheese and emulsifiers. American is the best known variety. Pasteurized process cheese food has some milk solids, in the form of concentrates and powders, which are added during pasteurization. Flav- Announcing Hane's® Anniversary Sale Save 20% Save 20% on Hane's® Hosiery: including Hane's® Fashion Colors, Textures and Silk Reflections. January 9-18 Style No. Description Reg- 70Q L'ltra Sheer, Control Top Reinforced Toe t -r\ • vs I'anty Hose t.oU n (\ I lira Sheer. Control Top Sandalfoot < -/i U I'antv Hose *•*" 885 Ultra Sheer to Waist I'anty Hose 4.00 950 Ultra Sheer I'anty I lose Reinforced Toe 4.00 QAC Alive Support Socks Reinforced Heel & t g- QAO Alive Support I'anty Hose Reinforced Heel s Q- OUV it Toe ' O.V3 811 Alive Support I'anty I lose Sandal Fool 6.95 813 Alive I.ifihl Support Sandal Foot 5.50 717 Silk Reflections. Control Top Sandal Font 4.50 400 Ultra Sheer Knee High Sandal Foot 1.95 Sale 3.60 3.60 3.20 3.20 3.96 5.56 5.56 4.40 3.60 1.56 In Barely There, South Pacific, Town Taupe and Barely Black. Open Today 9:30-5:30 KLinE'S. 1ST, ONE STOP •LIFE 'HEALTH •CAR -HOME • FARM 'BUSINESS ATIMUTU. rn A UATTU a ruua>»t nun. JEAN BOSS AGEN 2737 Bclmont Blvd. oring ingredients such as meats, fruits, vegetables or other natural flavors and spices are sometimes added. Pasteurized process cheese spread is similar to process cheese food, except it's higher in moisture content and lower in fat than cheese food; therefore it's softer at room temperature. Low-calorie pasteurized process cheese products have had some of the milk fat removed to reduce the calorie content. Imitation process cheese products do not contain any natural cheese. Most often they are based on skim milk or milk protein with vegetable oil or other fat to replace the milk fat. •Cold-pack cheeses. These are combinations of natural cheeses that are ground and blended without heating or adding stabilizers or emulsifiers. Fruit, vegetables, spices or wine may be added to the product. Since they're usually based on well- aged Cheddar (more than 60 days old) the flavor is most often sharp. Cold-pack cheese foods are made the same way, except milk or whey solids have been added resulting in a milder flavor and softer spreading texture. To judge the freshness of cheeses, it helps to categorize them by hardness. Soft cheeses include triple cremes (French cheeses containing at least 74 percent butterfat), Brie, Camembert and Ldmburger. A ripe Brie or Camembert should have a plump, white, powdery rind and soft center that nearly runs when cut. ...and Nutri/System will help you keep it off forever.. 125 Ibs. Vickie lost with Nutri/System. It's safe, fast and effective! The weight loss program designed for you. You made your New Year's resolution...let Nutri/System help you keep it! Gift Certificates Available Call Today! r 50% Off Present this coupon at any participating NutrUSystem Weight Loss Medical Canter and you U receive 50% oH the cosl ol your program. • Oder valid lor new clients only. One discount per person ' Valid only at participating centers. 1913 South Ohio Oak Park Village Salina, Ks. 823-9223 Mon.-Thurs. 9-7, Fit 9-1 Krr3 nutri/system weight loss medical centers | I - i —— —— i — I® Offer expires 1 -10-86 •Special does not include the cost ol exclusive Nulri/Syslem loods or cost ol physical examination As people vary, so does an • individual's weight loss. Over 675 Center* In North America. i

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