The Salina Journal from Salina, Kansas on October 30, 1996 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

Salina, Kansas
Issue Date:
Wednesday, October 30, 1996
Page 13
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WEDNESDAY CtOiift 9Q«iS96 'HE SAUNA JOURNAL Fi III MONEY/C3 TECHNOLOGY / C4 CLASSIFIED / C6 c Pears Pair with Pork Hawaiian chef brings tropical flavors to grilled pork dish By The Associated Press Pork and fruit are a classic combination. Chef-owner Alan Wong of Honolulu has created a recipe with a tropical twist: grilled pork tenderloin with bartlett pear relish. It's perfect for fall grilling. Grilled pork tenderloin with pear relish 2 pounds pork tenderloin or pork medallions For the marinade: Va cup olive oil 4 sprigs fresh rosemary leaves, crushed 3 sprigs fresh thyme leaves, •- crushed 2 cloves garlic, minced 1 teaspoon black peppercorns, crushed For the pear relish: -1 cup diced fresh Bartlett pear 1 cup diced fresh mango 1 cup diced fresh pineapple '1 cup diced fresh tomatoes 1 teaspoon minced garlic % cup thinly sliced green onion 2 tablespoons fresh cilantro, chopped Ms cup chopped macadamia nuts Va teaspoon finely chopped jalapeno chili pepper Salt and pepper to taste For the balsamic-rum syrup: , J /4 cup granulated sugar Vi cup water % cup balsamic vinegar ' 2 tablespoons rum Place tenderloin in a shallow glass pan; marinate with mixture of olive oil, rosemary, thyme, garlic and peppercorns. Cover and refrigerate several hours or overnight. Combine relish ingredients in mixing bowl; mix well. Adjust seasonings to taste. Chill. For syrup: Combine sugar and water in saucepan. Heat, stirring until sugar is dissolved. Bring to boil, reducing to V* cup. Add balsamic vinegar; reduce to % cup. Remove from heat and stir in rum. Keep warm. Drain tenderloin; slice and season. Grill until medium-well. Arrange on serving plates. Drizzle with syrup. Spoon generous servings of relish alongside. The Associated Press Pear relish complements grilled pork tenderloin, which Is twice seasoned with herbed olive oil and balsamic-rum syrup. T SUPERMARKET SAMPLER COOKIE CONTEST First lady holds onto cookie crown SJFghtly more Journal readers prefer Clinton's chocolate chips to Elizabeth Dole's pecan rolls By BECKY FITZGERALD The Salina Journal For the second cookie campaign in a row, the chips fell Hillary's way. In a National Bipartisan Cookie Cook-off sponsored by Family Circle magazine, first lady Hillary Clinton's chocolate chip cookies were preferred over a recipe for pecan roll cookies submitted'by Elizabeth Dole, wife of GOP presidential hopeful Bob Dole. Clinton received 55 percent of the vote. This year's performance was a repeat of 1992's cookie challenge when 55 percent of Family* Circle readers voted Clinton's recipe better than a chocolate chip recipe used by then-first lady Barbara Bush. An article about Clinton's cookie crown is to appear in the Jan. 7 issue of the magazine. , The Journal printed both Clinton's and Dole's recipes and asked readers to bake them V HOUSEHOLD HINTS "The idea led to a lot of interesting conversations among the diners. We had 30 votes for Dole's cookie and 20 votes for Clinton's." Liana Kriesch Abilene Elks Lodge manager and write us with their preferences. The contest was close, but the cookies Crumbled in Clinton's favor. Bakers and tasters in several Kansas towns, including Cawker City, Concordia and Lucas, cast 91 votes for the chocolate chips compared to 86 for the pecan rolls. In general, younger taste buds preferred the chocolate flavor of the Clinton cookie, while the nutty, melt-in-your-mouth pecan rolls were favored by older crowds. One Salina family reported that Dole's cook- Shower caps cover big bowls of food Dear Heloise: I have several big ceramic and crockery bowls that I use for serving at family get- tpgethers. These big bowls have no lids and it's hard to keep plastic v(rrap or foil sealed on them before and after serving. >T*nse inexpensive ; clear shower caps over my bowls. Not only can you see what's ncLUISt in them Without King features peeking under the * foil, but when it's time to clean up I just hand-wash the caps in soapy water and hang them up to dry until I need them again. I have only had to purchase a few of these, because I pick up the courtesy shower caps offered by hotels and motels while traveling. — Jackie Rodriguez, Pasadena, Texas Dear Heloise: Here's how we save time while grocery shopping. My husband typed out a list of everything we could possibly buy at the store and I laminated it and attached it to the refrigerator with a magnet. When we run low or out of an item, we use a dry-erase pen and put a check next to that item. If we need something not on the list, we write it at the bottom. The laminated board saves us from writing out a list every time or not having a list at all. When we come back from the store, we wipe the board off with a damp cloth, reattach it to the refrigerator and start over. — H. & L. Mills, Billings, Mont. Dear Readers: Here are some other uses for plastic party tablecloths: • Place under the highchair to catch spills. • Use for an indoor or outdoor picnic. •' Protect the surface when painting small projects. • Cover the floor with one when trimming hair (people or pet). Dear Heloise: I noticed my vacuum cleaner wasn't cleaning as well as it used to. I changed the bag, but it didn't seem to help. Then I turned the vacuum over and had a look at the rotary brush. Over the years the brush had be- Fish fillets' crispy crust scores high on test for taste What's new on the grocers' shelves: Fish fillets Gorton's Parmesan Crunchy Breaded Fish Fillets. $3.29 to $3.99 peril- ounce box of six fillets. Bonnie: The fishermen at Gorton's have added Parmesan cheese to the batter used Universal Press to make the bread- Gorton's cheesy breaded fish fillets not only are ing stick to these big on taste, but also heavy with fat grams — 14 grams per serving. ies weren't sweet enough, and cast their vote for Clinton's chocolate chips. Yet, at the Abilene Elks Lodge, a few who tried Clinton's recipe bit off more than they wanted to chew. "Some thought Hillary's were too chocolate- ty," explained Liana Kriesch of Chapman, lodge manager and frequent dessert maker for the weekly Friday night buffet. "We decided to use the presidential cookie competition as an interesting change of pace from our usual Friday evening dessert," Kriesch wrote in a letter containing the members' choices. "The idea led to a lot of interesting conversations among the diners. We had 30 votes for Dole's cookie and 20 votes for Clinton's." At Kensington High School, chocolate chips beat pecans. Melba flagman's family and consumer science class tried both recipes and charged teachers and students 25 cents each to sample both cookies to recoup the cost of the ingredients. "The kids really enjoyed- it," Hagman said. "We didn't tell the tasters which cookie was which because we didn't want politics to influ- See COOKIE, Page C2 CAROLYN WYMAN • BONNIE TANDY LEBLANG Universal Press new crunchy pol lock fillets. Unfortunately these fillets are full of additives and fat. Regular additive-free grilled fish provides only 2 grams fat per serving, compared to 6 grams for Gorton's Frozen Grilled Fillets, 14 grams for Gorton's regular Crunchy Golden Fried Fillets and 15 for these new fried cheesy ones. $ Carolyn: I'm as enthusiastic about these new Parmesan fillets as Bonnie is restrained. They're great. But Parmesan cheese has very little to do with it. The cheese seems to be hiding under the crust in little ores that I only occasionally encountered. But Gorton's great crispy crust more than made up for any cheese deficiency. It's hard to believe I can bake better fried fillets in my home oven than can most of the shoreline seafood restaurants I've visited, but it's true. Brownies Sweet Rewards. Reduced Fat Supreme Brownie Mix, Double Fudge Brownie Fat Free Bars. Bonnie: The folks at Betty Crocker removed some of the buying confusion from the cake aisle by renaming all their reduced-fat, low-fat and fat-free products Sweet Rewards. They've also added three new brownies to the line, including two fat-free ready-to-eat snack bars and one reduced-fat mix. All are as sweet as their name implies, since much of the fat has been replaced by sugars. Select the ready-to-eat ones over the mix-and-bake only if you're pressed for time, want no fat and don't mind paying 3% times as much per brownie. Otherwise whip up a batch of the new Supreme ones. Carolyn: Packaging all Betty Crocker "healthy" baked goods under one name might seem like a helpful simplification, unless you want to buy brownies and discover there are four kinds now being sold as Sweet Rewards. They include the company's already existing low-fat fudge brownie mix and three new ones. It should surprise no one that the brownies produced by the reduced-fat Supreme brownie mix are better than either of the pre- made fat-free ones. But who would have thought SnackWell's lower-fat brownie mix would taste better? It does and is also easier to make. Leblang is a registered dietitian. Wyman is a junk food fanatic. DAVIS TURNER/The Salina Journal come wrapped by dozens of bits of string and threads, which had eventually compressed the brushes on the cylinder. I got a pair of scissors and removed the strings. The brushes straightened out and my vacuum works like a charm once again! — Lindi Hobbs, Colorado Springs, Colo. Dear Heloise: To end the hassle of having to pull each item off the shelf of my side-by-side freezer, and to keep things from leaping out when I open the door, I bought plastic rectangular baskets to fit each shelf. Meats are in one basket, veggies in another, etc. Now, I pull out the whole basket for a quick search for the item I need. — Peggy Losher, San Antonio, Texas \'L Making v. Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Potato- corn soup I n a large saucepan, cook 1 stalk chopped celery in 2 tablespoons margarine until soft. Add V* cup dried onion flakes, 2 cups skim milk, 2 teaspoons dried parsley flakes, 2 teaspoon chicken bouillon granules, 1 (16- oz.) can cream-style corn, 1 cup cubed boiled potatoes (or 1 (16-oz.) can potatoes, drained and cubed), % cup mashed potato flakes (uncooked). Optional: 1 cup grated Cheddar cheese. Heat gently, stirring frequently. Do not boil. Makes 4 servings. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363

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