The Salina Journal from Salina, Kansas on October 2, 1996 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

Salina, Kansas
Issue Date:
Wednesday, October 2, 1996
Page 13
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WEDNESDAY OCTtteitt g, 1996 THE SALINA JOURNAL Fi III SUPERMARKET SAMPLER / C2 NEWS / C4 CLASSIFIED / C5 c T KITCHEN HINTS HELOISE King Features For boiling, eggs easier Dear Heloise: I would like to kfiow how to boil an egg so it will sbjell easily. — Mrs. Elwood Bergeron, Kenner, La. •bear Mrs. Bergeron: I think I can help! First, it's best to use older eggs. The American Egg Board says if you hard-cook eggs that are at least one week old, they will be easier to peel. :The reason is that as an egg gets older, the air cell around the membrane increases, making the shell easier to peel. JTo boil, carefully put the eggs in a saucepan in a single layer and cover them with about an inch of water. Put the lid on and quickly bring to a boil. Remove the pan from the burner and let the covered eggs sit in the hot water for about 15 minutes. Then, pour off the hot water and run cold water over the eggs to cool. This step is important because the extreme variation in temperatures is supposed to help loosen the membrane and make the eggs easier to peel. _Next, peel by cracking the shell all over and roll it between your hands to help loosen the shell. Hold the egg under water and start at the large end to begin peeling it. The shell should peel right off. Good luck! — Heloise Dear Heloise: I read in your column about heating tortillas in a frying pan. Here's how I do it and it's most successful. Pour about Vt cup water in a nuag, then place two or three tortillas on top of the mug and place ia microwave oven for about 20 or 2^ seconds. They steam beautifully; and there's no grease! — Doris McClary, Placentia, Calif. «t>ear Heloise: When I buy a pjht of fresh strawberries, I save ttte plastic container to use at my sink for sponges. The holes allow the sponges to air out and they won't mildew. It's great for steel wool as well because it keeps the rust from the steel wool from getting on the sink ov counter. — Cathy Stewart, Dallas 'Dear Heloise: Ordinarily, when emptying frozen fruit-juice concentrate from the can, opening the top of the can and turning it upside down will create a vacuum in the top of the inverted can as tlje substance empties. This vacuum can prevent quick emptying of the can. Simply punching a small hole in the closed end of the can, enough tp : allow air to enter, will break the vacuum, facilitating the more rapid emptying of the can. — Lee Butz, Zionsville, Ind. Dear Lee: An engineer couldn't have said it better. Thanks. — Heloise .**' •<*i pDear Heloise: I use an old golf ba,g to store my brooms and dust mop, handle first. It fits into a cor- nfir or in a small laundry closet. J)ust cloths fit nicely in the side pgcket. — Mary Seyb, Hutchison, TIMEOUT FOR TURKE Photos by The Associated Press ABOVE: Grilled Cheese Gobblers are made with sliced turkey and cheese, piled high on slices of sourdough or multlgraln bread. Whole cranberry sauce Is used to flavor the sandwich. RIGHT: Red Beans and Rice lends Itself well to a football-watching party, especially because It Is quick to make and easy to serve to a crowd. Reduced-fat turkey sausage, vegetables, beans and a variety of spices make for zesty, hearty meal. Lean turkey slices or turkey sausage star in game-day food By The Associated Press Food and football are a winning combination. Unfortunately, traditional tailgate dishes can sport hefty fat and calories. The following recipes for Grilled Cheese Gobblers and Red Beans and Rice feature low-fat or reduced-fat turkey products. Quick and easy to prepare, both are sure to score big with fans. At the stadium, serve before or after the game. If watching the contest on TV, intercept one or both of these turkey treats at halftime or during a timeout. Grilled Cheese Gobblers 8 slices sourdough or multigrain bread Va cup whole cranberry sauce 6 ounces sliced, cooked turkey 4 ounces thinly sliced mild or sharp Cheddar cheese Margarine Spread 4 slices of bread with cranberry sauce; top with turkey, cheese and remaining bread slices. Lightly spread outsides of sandwiches with butter; cook in large skillet over medium-high heat until browned on both sides. Makes 4 servings. Nutrition facts per serving: 367 calories, 21 g protein, 10 g fat (less if served with reduced-fat cheese), 46 g carbohydrates, 248 mg calcium. Red Beans and Rice 8 ounces reduced-fat smoked turkey sausage, sliced 1 % cups chopped onions 1 Va cups chopped green peppers 1 Va cups sliced celery % cup sliced green onions and tops Va to 1 jalapeno chili 2 teaspoons minced garlic 2 bay leaves IVa teaspoons dried thyme leaves 1 teaspoon dried oregano leaves 1 teaspoon dried marjoram leaves Two (15-oz.) cans any red-colored beans, such as kidney, drained and rinsed 14'/a-ounce can fat-free reduced-sodium chicken broth 3 to 4 dashes red pepper sauce Salt Cayenne and black pepper 4 cups cooked rice, warm Cook sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeno chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer. Add beans to saucepan; mash about 1 A of the beans with potato masher or meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice in shallow bowls. Makes 6 main-dish servings. Nutrition facts per serving: 375 calories, 69 g carbohydrates, 24 g protein, 11 g dietary fiber, 1 g fat (percentage of calories from fat: 9), 730 mg sodium, 24 mg cholesterol. ^AMERICAN HEART ASSOCIATION tore Americans are werweight... : <$ 5% ' »«1 ' J*. .*,. 59% Aim for weekly dietary balance 1986 '94 '95 '96 standby more than a few pounds '.24 percent of American adults are over .Xf]cu recommended weight range by 20 t or more. i: A Jan. 18 - 22 Louis Harris and survey of Americans age 25 and over. AP/Wrn.J.Ca8telio It's OK to eat 'bad' foods one day if you watch fat intake rest of the week By MELISSA WILLIAMS The Associated Press DALLAS — So you didn't eat your vegetables yesterday and you really overdid it with the double- chocolate cake. Don't torture yourself with guilt. Just try to do better in the next few days. That recommendation comes from the American Heart Association, which has issued reduced-guilt guidelines aimed at getting people to eat right over several days or a week, instead of obsessing over every day or every meal. The guidelines don't change the recommended maximum levels of fat and cholesterol in people's overall diet. But for the first time, the guidelines cut people a little slack, allow- ing them to be gluttonous one day if they eat less the rest of the week. "This fits the theme of consuming a variety of foods and reducing guilt from eating something 'bad' now and then," said Dr. Ronald Krauss, chairman of a committee that developed the revamped guidelines. "It's fairly clear now that the changes we associate with heart disease risk do represent more of a long-term trend rather than changes that occur with any given meal." First change since 1988 These are the first changes since 1988 in the heart association guidelines, which were first published in 1961. In the past, the association recommended daily levels for such things as fat and cholesterol, without suggesting that the levels could be a daily average over a week's time. The change was made to alleviate frustration among people who felt that meeting the guidelines every day was unrealistic. Bernadette Latson, a dietitian at the University of Texas Southwestern Medical Center at Dallas, said the idea of meeting nutritional goals over a week's time is already advanced by many dietitians. "Getting an overall balance is what's really important," she said. Robert Ricci, 28, a sales engineer in Dallas, said he figured that out for himself. Ricci usually eats a low- fat, high-fiber diet heavy on foods like raisin bran and baked potatoes. "If I go to the El Fenix restaurant and get the Wednesday special, which is very good but very bad cheese enchiladas, it's all right once in a while," said Ricci, who was eating a fat-free brownie after a chicken sandwich for lunch Monday. The guidelines, developed by the heart association's nutrition committee, were published in a recent issue of the association's journal. See DIET, Page C2 Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Mandarin carrots Ak dd an interesting L\ flavor to com- JL JLmon carrots by adding mandarin oranges. Cook 3 cups fresh or frozen sliced carrots in saucepan or micr- wave. Drain liquid. Add 1 tablespoon margarine andl (11-oz.) can mandarin orange sections, drained, Vt teaspoon salt, Vb to ¥4 teaspoon ground ginger. (Use spices within a year for best flavor.) Stir until all pieces are coated. Reheat in pan or microwave until heated through. Serve hot. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363 V J

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