The Salina Journal from Salina, Kansas on October 9, 1996 · Page 11
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The Salina Journal from Salina, Kansas · Page 11

Salina, Kansas
Issue Date:
Wednesday, October 9, 1996
Page 11
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C2 WEDNESDAY. OCTOBER 9. 1996 V VEGETABLE SPREAD FOOD THE SALINA JOURNAL Cucumbers, radishes mix in bagel spread By Universal Press Cream cheese with vegetables makes a good spread for bagels. T SUPERMARKET SAMPLER Universal Press This cream cheese is wonderful on bagels. Cream cheese spread 8 ounces cream cheese, softened at room temperature 2 medium radishes, finely chopped '/a cup cucumber, peeled, seeded, chopped, drained 5 fresh chives, chopped fine, or % teaspoon dried In medium bowl, combine, ingredients, mixing until smooth. Serve with bagels or assorted crackers. Makes about 1 cup or 8 servings. Per serving: 96 calories; 9 g fat; 30 mg cholesterol; 81 mg sodium: 87 percent calories from fat. Healthy Choice offers new cream soups CAROLYN WYMAN • BONNIE TANDY LEBLANG Universal Press What's new on the grocers' shelves: Soup Healthy Choice Creamy Soups. Cream of Chicken With Vegetables, and Cream of Mushroom. $1.49 to $1.69 per 15-ounce can. Bonnie: The supermarket soup aisle has come a long way since virtually all canned cream of chicken and mushroom soups were chock full of fat and sodium. Now those looking to reduce their fat intake can choose Campbell's reduced- fat, but still flavorful cream of mushroom or chicken soups. And those on extremely low-fat and low-sodium diets can buy Campbell's Healthy Request cream soups or these new cream soups from Healthy Choice. Just make sure to doctor them with some fresh herbs or a splash of lemon juice. Otherwise they'll be too bland. Carolyn: Forget that, Bonnie. If I wanted to fool around with spices, I'd make my own soup, not buy canned. And if the chefs at Healthy Choice were any kind of professionals, they'd know that they needed to add spices to replace the salt and pepper they've taken out. Beyond the blandness, these new creamy soups are quite good. Both contain big pieces of vegetables and are quite thick and creamy. However, the fact that these are non- condensed could be a problem for those who want to substitute Healthy Choice Cream of Mushroom for regular cream of mushroom in any of Campbell's popular back-of-the-box recipes (and that's about 80 percent of purchasers, if Campbell's experience with its mushroom soup is typical). For example, the sour cream and mushroom chicken casserole dish I made with Healthy Choice's mushroom soup and without the called-for wine still came out a little too wet. Bonnie Tandy Leblang is a registered dietitian. Carolyn Wyman is a junk food fanatic. Each week, they critique new items. Recipes / Shake up sauce like Elvis FROM PAGE C1 His only problem? "After testing all these recipes, my kitchen looked like Woodstock — after everybody left!" He earned his name, Rex Havick. Whatever, it's still "Rock and (Cinnamon) Rolls" to me! (Based on a 1980 chartbuster by piano man Billy Joel). "Rock 'n Roll Recipes" costs $16.95; it can be ordered by calling 1-800-700-3605. Some of the recipes follow: "All Shook Up Sauce" Vt cup Dijon mustard 1 teaspoon dry mustard 1 teaspoon whole mustard seeds 1 teaspoon black peppercorns, crushed 3 tablespoons brandy 3 tablespoons fresh tarragon, chopped 2 tablespoons olive oil 1 V4 tablespoons vinegar, white wine 2 teaspoons honey "Hound Dogs" 8 jumbo beef franks 8 large hot dog buns - For sauce, create the right atmosphere by playing old Elvis records in the background. Then, place all ingredients in plastic bowl with lid, making sure lid's secure. Next, do your best Elvis impersonation and shake till it's "all shook up." For hot dogs, prepare barbecue grill and heat to medium-high. Brush sauce on the beef franks, place them on grill and brush occasionally with more sauce. Grill dogs until slightly charred, about 7 minutes. Brush sauce on buns and place them on grill, near the end. Remove once they start to toast, about 1-2 minutes. Place hot dogs in buns and add more sauce. "Itsy Bltsy Teenie Weenie Yellow Polka Dot" zucchini 2 cups diced zucchini (about 3 medium) Salt 2 ears corn on the cob or 1 (10-oz.) package frozen corn kernels 3 tablespoons butter % pound smoked sausage, Polska Kielbasa 1 medium onion, chopped % cup marinated red bell pepper, diced 2 green onions, chopped 1 jalapeno chili, seeded, chopped 1 large tomato, chopped 2 tablespoons fresh cilantro, chopped Black pepper Dice zucchini and place in colander; sprinkle with salt. Allow to drain for 30 minutes, dabbing dry with paper towel. Blanch fresh corn in par-boiling water (not quite boiling) for 3 minutes, then remove kernels from cob. Set kernels aside. Melt butter in large skillet over medium heat. Dice Kielbasa sausage and onion and saute 5 minutes. Add corn kernels, red' bell pepper, zucchini, green onion and jalapeno chili and saute until tender, about 10 minutes. Add chopped tomato, and stir until heated through. Add cilantro, salt and pepper to taste. Serves 6. "Brown Sugars" Rolling Stones Cookies 1 Vi cups packed brown sugar Vi cup unsalted butter (1 stick) 1 large egg 1% cups flour 1 teaspoon ground nutmeg 1 teaspoon baking soda V4 teaspoon salt Sugar Using electric mixer, beat brown sugar and butter in bowl until fluffy. Mix in egg. Add flour, nutmeg, baking soda and salt; beat until well blended. Chill 1 hour. Preheat oven to 350 degrees. Butter 3 large baking sheets. Roll dough into 1-inch "rolling stones." Roll stones in sugar, coating completely. Space 2 inches apart on baking sheets. Bake until golden, about 13 minutes. Cool on baking sheets. Makes 2 dozen. "Abracadabra" Sauce 4 large plum tomatoes V4 cup chopped fresh basil 2 tablespoons fresh marjoram, chopped 1 shallot, minced 2 tablespoons balsamic vinegar 1 tablespoon olive oil Salt and pepper Bring medium saucepan of water to boil. Add tomatoes and blanch 1 minute/Drain, transfer to medium bowl. Cover with cold water and cool. Peel tomatoes; cut in half, squeezing out juices. Chop tomatoes and transfer to bowl. Add herbs, shallot, vinegar and olive oil. Stir and season with salt and pepper. Makes 2 cups. "Have You Ever Really Loved Linguine?" 1 pound fresh linguine 1 pound Italian sausage (5 or 6 links) 1 red bell pepper 2 tablespoons olive oil 2 large shallots, chopped 'A teaspoon nutmeg, freshly ground '/4 teaspoon cayenne pepper 1 cup toasted walnuts, chopped Vi cup frozen peas % cup whipping cream '/a cup canned chicken broth. 1 A cup grated Parmesan cheese Boil 2 quarts water in large pot. Cook fresh linguine until tender, al dente, approximately 3 to 5 minutes. Drain and set aside. Prepare barbecue grill and heat to medium-high. Grill sausages and red bell pepper, turning both after 5 minutes. Cook until sausages are done and pepper is charred, about 8 minutes. Set sausages aside. Place pepper in brown paper bag and allow to seep. After 10 minutes, remove pepper from bag, remove seeds and dice. Heat olive oil in skillet over high heat. Add diced red bell pepper, chopped shallots, nutmeg and cayenne; saute about 4 minutes. Mix in Vi cup toasted walnuts and peas, stir and continue to saute 1 more minute. Cut grilled sausages into 1-inch thick slices and add to skillet. Then add cream and broth; boil until thickened to sauce consistency, about 6 minutes. Transfer linguine to pasta bowl. Add sauce and mix well. Top with remaining chopped walnuts and sprinkle grated Parmesan cheese over all. Serve immediately. Serves 4. WEDNESDAY NIGHT SPECIAL EVERY WEDNESDAY 6-9 PM 3 Piece Fried Chicken Dinner $325 Includes tossed salad, soup or tomato juice, baked potato, french bread, coffee or tea. MARS RESTAURANT 827-3351 Open 7 Days A Week 712 S. Broadway HOLY BAT HOUSE, ROBIN! Jump in your Batmobile and join us on Saturday, October 12th, 1:00 p.m. until 4:00 p.m. for a special program about BATS that includes a live exhibit and SAVE 15% on any Bat related item. Wild Bird Crossing Your ultimate backyard nature store™ 2306 Planet Avenue • Salina Mon.-Sat. 10-6, Sun. 1-5 (913) 452-WILD Vermont Castings Fall Stove S;* $50 to $300 Off. • 10 - Wood or Gas Burning Models. • Various Sizes & Porcelain Color Choices. • Easy To Install, Easy To Operate. • Cast-Iron Durability & Detailing. • Direct-Vent, B-Vent & Vent-Free • Efficient, Comfortable & Affordable Heat. Installations. OPEN: M-F 9-5 FOUR SEASONS GREENHOUSES Design & He-modeling Centers SAT. 10-4 1900 S.Broadway (913)823-9500 Salina, KS News and Value Salina Journal BOOK HIM I RALPH WilGEl Bonds - Insurance Phone 827-2906 115 East Iron Prosthesis Clinic Open House Wednesday, October 9 10 am - 2 pm Thursday, October 10 10 am - 2 pm An Airway specialist will be present. a SPECIAL OFFER from AIRWAY® the most innovative supplier of post-mastectomy products. TRILITE®, a new concept in a lighter and more comfortable prosthesis, has a unique posterior surface design that makes it especially suited for wear while swimming. Swimwear will also be available. 913-827-4455 or 1-800-432-0224 B&K Prescription Shop 601 E. IRON The Ethics Committee of Salina Regional Health Center, in cooperation with the Kansas Humanities Council, is sponsoring a series of book discussions on the topics of health care and bioethics. The Following books will be discussed: The Death of Ivan Ilyich, by Leo Tolstoy. Ivan Ilych's unexpected encounter with his own mortality is both a terrifying glimpse into the abyss and a testament to the possibility of spiritual salvation. Discussion will be October 24 at 7 p.m. in the Conference Center East on the Santa Fe Campus. William Brown, chair of the English department at Kansas Wesleyan University will lead the discussion. Vital Lines: Contemporary Fiction about Medicine, edited by Jon Mukand. Medicine, in one way or another, touches everyone's life. These short stories bring us various perspectives on medicine. The discussion will be divided into two sessions, Nov. 21,7 p.m., in the Heartland Room on Santa Fe Campus, and Dec. 12,7 p.m., on the Perm Campus in Conference Room 1. Alan Lubert, Rockhurst : College, will lead the group. : There is no charge to participate, and the books may be checked out from the Education Department, Santa Fe Campus. Call 452-7600 to reserve your books. SALINA P Salina Regional Health Center

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