The Journal Times from Racine, Wisconsin • 15

CLASSIFIEDS INSIDE k.tmm.t f-M mm mmd Mu.M.. tt SUNDAY FAMILY UN MGKOAr rooorcia war TUtSOAV CCL8AT1 RACINI WIDNISDAY HKALTttHTNESS THURSDAY OUT A ABOUT FRIDAY TV TIMESHOMI A AAftOCM SATUROAV COMMUNITY dew coortry 1 THE JOURNAL TIMES SECTION MONDAY, MAY 11, 1998 --tl IIIIIPHMIIII fcjjjl lWyour desk leavenly wiatioiis on deviled eggs with healthy snack foods COMPILED BY BARBARA SCHUETZ editor V--r spiv- f-w You're working at your desk, and suddenly, the sound becomes deafening. It's the sound of your stomach growling. Your first Impulse is to head to the snack machine for chips or a cookie. But there are better alternatives.

There's a variety of healthy snack choices you can keep In your desk drawdf. from bags of low-fat pretzels to dried fruit Crackers, fresh fruit, whole-grain cereals and trail-type mixes also are healthy, good-tasting snacks that will chase away hunger pangs. When choosing snacks to stash in your desk, be sure they provide vitamins, minerals, fiber and other essential nutrients. Make sure you're not consuming more calories than your body needs. Smart snacking in the afternoon can also help avoid overeating when mealtime does arrive.

For a free brochure on smart snacking, send a self-addressed, stamped (55 cents) business-size envelope ta American Institute for Cancer Research. Dept HS. P.O. Box 97167, Washington D.C. 20090-7167.

FREE RECIPESi If you love catfish, send for a set of recipe cards from The Catfish Institute. The collection features eight recipes, including Baked Catfish Parmesan and blackened Cajun Catfish. Write to: The Catfish Institute, Box 327-PR, Belzonl. Miss. 39038, or order from the institute's Web site at httpVwww.catfishinstitute.com.

"Swift Savory. new collection of recipes from the National Honey Board, features eight easy-to-make dishes, including Tangy Roast Beef Pocket3 and Honey-Dill Coleslaw. For a free copy, send a self-addressed, stamped business-size envelope to: National Honey Board, Swift Savory, Dept SS, 390 Lashley St, Longmont, Coto. 80501. SHELF UFEj Look for these new products on your grocer's shelves: Hormel introduces Marrakesh Express, a line of grain- and pasta-based dishes that can be prepared quickly and easily.

The line features eight varieties of couscous, five varieties of risotto and five varieties of pasta and sauce. Quaker has added two flavors to its line of rice cakes caramel chocolate chip and peanut butter. Each cake weighs in at 60 calories. Suggested retail price is $1.99 (large sizs). Momingstar Farms introduces America's Original Veggie Dogs.

These new meatless hot dogs, made from vegetable protein, contain only 80 calories and less than one gram of fat per serving. A one-pound package (eight dogs) sells for $2.99. SAFETY TIPj Use a meat thermometer to ensure safety and to determine "doneness," advises the USDA Meat and Poultry Hotline. Meats must be cooked to an internal temperature high enough to destroy any harmful bacteria possibly present Cook ground meats to 160 degrees; ground poultry to 165 degrees; beef, veal and lamb steaks, roasts and chops to at least 145 degrees; fresh pork to 160 degrees; and whole poultry to 180 degrees in the thigh, 170 degrees In the breast BY KATHLEEN PURVIS Knlght-Rldder Newspapers CBfflrOCRBS 'hat is there to say 1 about deviled eggs? You boil some eggs, mash the yolks with mayonnaise and mustard, maybe a little pickle relish. grew up with.

Your mother threw it away and you want it back. You want it back." Caulk understands. When he was growing up, deviled eggs were everywhere. Or at least, at every church supper or picnic. "When my father died, here comes somebody with deviled eggs.

It's something that's always there," he said. "I'm from the rural country, and the Lord knows, they showed up everywhere in the country." Not that deviled eggs are a Southern thing. John Martin Taylor thinks deviled eggs reached new heights with the explosion of the cocktail party in the 1940s, '50s and '60s. Charlotte interior designer Anne Corley serves deviled eggs for fun. Seriously.

Instead of a traditional deviled egg plate, she uses a plate she calls "the ugliest thing in Christendom." Years ago, a woman gave her a little white "faux" plate that was made to look like it had a pile of caviar and a lemon slice on it. Corley stuck it in a drawer. Until she saw one just like it at a shop priced at $100. Out came the plate. Now Corley puts deviled eggs on a tray with the fake-caviar plate in the middle.

Then she piles real caviar on the fake caviar, adds a little spoon and lets people dress thejr own eggs. Until they get through the real caviar and try to scoop the fake stuff off the plate. That takes deviled eggs to the hilt," Corley says. The caviar sinks your budget, but everything else is low-budget. The funny thing is watching people try to get the rest of the food There are all kinds of controversies over deviled eggs and we're not even going to touch the sweet pickle relish vs.

diced sour pickle problem. Mayonnaise, for one. While most deviled eggs require it, cookbook author John Martin Taylor says his sister makes hers with butter. "Oh, it's heaven," he says. "It's heaven." Taylor also doesn't use a deviled egg plate it doesn't hold enough, he says.

And he cuts his eggs crosswise instead of lengthwise for a better yolk-to-whites ratio. Which brings us to a last issue: If you eat a deviled egg round-end first, you always end up with that piece of white without enough yolk. Deviled Eggs with Caviar 12 large eggs 1 tablespoon salt plus VA teaspoons salt, divided 3 medium shallots, minced 2 tablespoons butter cup sour cream i cup mayonnaise teaspoon cayenne pepper cup finely chopped fresh chives Finely grated zest (colored part only) of 3 lemons 3 tablespoons red caviar, well chilled Place eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by VA inches. Add 1 tablespoon salt.

Partially cover the pot and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove pot from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off water and shake the pans to crack the eggs.

Peel under cold running water. Cut peeled eggs in half lengthwise. Transfer yolks to a bowL Cover and chill yolks and whites separately for 1 hour. Saute shallots in butter in a skillet over medium-high heat until soft, about 2 minutes. Set aside.

Mash yolks with a fork. Mash in sour cream. Add mayonnaise, 1 teaspoons salt and cayenne. Whisk until blended. Whisk in shallots.

(Note: If you taste filling at this point, it may seem salty. That will balance out when the eggs are stuffed and garnished. Fill egg white halves with yolk mixture, extending the filling over part of the white. Generously sprinkle each half with chives, leaving a little yellow showing around the edges. Sprinkle each half with lemon zest.

Cover and refrigerate. When ready to serve, spoon a bit of cold caviar on each half. Serve well chilled. Makes 6 to 12 appetizer servings. Source: "Cookwise," by Shirley Corriher (Morrow, 1997).

More on REOPES, Page 2C off the plate." It's a way to make something special out Spoon it back into those convenient holes in the egg whites, then sprinkle the whole mess with paprika. What could possibly be significant about that? OK, here's one thing: Deviled egg as social code. In The Southern Belle Primer" (Doubleday, 1991), author Marilyn Schwartz defined a whole class of women by whether they made their deviled eggs with mayonnaise and served them on a special plate. Or how about this: In The New Southern Cook," (Bantam, 1995), Charleston, author John Martin Taylor compared the deviled egg plate to the oyster plate of the mid-19th century and found democracy. The oyster plate was a sign of wealth, he said.

The deviled egg plate was mass-produced; anyone could own one Deviled egg plates were real common bridal shower gifts," Taylor mused. "It didn't matter if you were rich or whatever, you still had that funny piece of china." "It was a matter of service," said Bob Drake, owner of a home-furnishings shop in Charlotte, N.C. "There was actually a design piece for deviled eggs. The thing is that deviled eggs were so significant they deserved their own piece." Deviled eggs, and deviled egg plates by extension, still have their place today. David Caulk, a flea market dealer, sells the plates as fast as he can ferret them out at yard sales and auctions.

"I buy a deviled egg tray whenever I can get one. I sell them immediately." Most of the buyers, Caulk says, are his age early 50s. "I think it kindly brings back good memories. It makes you feel good. It's stuff we of something common, she says.

Louis Osteen, an a ward-winning Charleston, S.C., chef, loves to elevate the lowly deviled egg. The bar menu at his restaurant features three: the "classic country club" deviled egg, with mayonnaise and Dijon mustard sprinkled with paprika; one with an egg and shrimp filling; and an over-the-top version, with yolks soft-scrambled with chives, stuffed into the whites and topped with salmon caviar. "Deviled eggs might go under that big ol' umbrella called comfort food," says Osteen. "People know from deviled eggs. They used to have them a lot." Sin DANISM BAKERY VJqqIi's There wonderful for strawberry shortcake or spread with your favorite jelly or jam.

Versatile and delicious, our Baking Powder Biscuits have a light and flaky texture that fits well with everything! Mon-Frl 6pm Sat. 5am-5pm Sun. 7am lpm (Sunday Hours Durand 6 for SH30 All this week: store onry) '5 'lis ij mmmtmmmwmmm.