The Salina Journal from Salina, Kansas on May 7, 1997 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

Salina, Kansas
Issue Date:
Wednesday, May 7, 1997
Page 13
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WEDNESDAY MAY 7, 1997 THE SALINA JOURNAL III QUICK COOKING / C2 MONEY/ C5 CLASSIFIED / C6 c Wflsbury's Bake-Off revamped for 1997-98 f • Want to make a fast million tucks? That's what the maker of tfie best recipe could win in the frew^Pillsbury Quick and Easy Bake-Off Contest. :. ;in response to current baking and "cooking trends, Pillsbury and co-sponsor Whirlpool Home Ap- pliahces are searching for original recipes that meet consumer interests in quick and easy cooking. Contest categories are: 30- minute main dishes, simple side dishes, fast and easy treats and quick snacks and appetizers. Each of the 100 finalists wins an expense-paid trip to the 38th Bake-Off competition Feb. 21-24, 1998, in Orlando, Fla., $100 cash and a KitchenAid Hand Mixer. In addition to the $1 million grand prize, Pillsbury also will award $10,000 cash prizes and a Whirlpool AccuBake Range to the three other category winners. Twelve more contestants will earn a $2,000 cash prize plus a Whirlpool microwave. For an entry blank, call 1-800477-1111 through Sept. 30; write Pillsbury Quick and Easy Bake- Off Entry Blanks, PO Box 9300, St. Cloud, MN 56398-9300; or visit our Web site at Entries must be postmarked by Oct. 20 and received by Oct. 24. Best cookbook earns $2,500 for charity Cookbooks compiled by local non-profit organizations in 1996 or 1997 are eligible to enter the BJghth Annual Tabasco Community Cookbook Awards competition, which recognizes outstanding books published for fund-raising purposes. Deadline for entries is Sept. 30. Entries are judged on layout and design, title, theme, storyline, reflection of regional culinary tradition, recipe content and the organization's fundraising efforts. Winners receive contributions ($2,500, 1st place; $1,000, 2nd place; $750, 3rd place and $500, regional winners) for designated charities, plaques for their organizations and stickers for their For an entry form, send a self- addressed, stamped envelope to: Tabasco Community Cookbook Awards, in care of Hunter & Associates, 41 Madison Ave., New Vork, NY 10010-2202. T SUPERMARKET SAMPLER While others sleep, veteran Stockton baker cuts doughnuts one at a time and fries 'em for morning By LAURIE MCEWEN The Hays Daily News I TOCKTON — It's said the early bird catches the i worm. If you want to catch up with Jim Lytle, don't go to bed at all. That's because in the late night hours while birds and most people for that matter are still sleeping, Jim's busy creating an assortment of baked goods from scratch. And by 7 a.m. when the birds are chirping, Jim's headed to the local mechanic's shop for coffee before going home to bed. Jim, 60, is a baker by trade, just like his father before him. While his wife, Alice, is home sleeping, he spends his nights baking bread, cookies and doughnuts for their local business, Rooks County Bakery, located on Main Street. In the mornings, Alice arrives to work the counter, and Jim goes home to sleep. The two meet up at home in the evenings, before Jim begins another night of baking. Almost all of Jim's life has been a night shift. His father, M.A. "Bud" Lytle, bought the bakery in December 1954. His father was a baker by trade, who supplied baked goods to various stores in the area at a time before big-name preservative-laden bread products stocked the shelves. Jim started working at the bakery in 1959. Loaves of bread at that time were two for a quarter. Doughnuts were a nickel. He was a teen-ager. Bonus was marriage His father hired a teen from Damar to help with the customers. The girl later would be his wife. "She went to work in here and she's never got out of here," he said with a smile. "That was the bonus they gave me for working here. They gave me their son," Alice said. While times have changed, Jim still makes his baked goods CHARLIE RIEDEL / The Hays Daily News Jim and Alice Lytle own and operate the Rooks County Bakery on Stockton's Main Street. It's been a family business since 1954, and Jim remembers when a doughnut cost only a nickel. the way his father did. Each night Monday through Friday, Jim mixes up fresh dough and allows it to rise for 30 minutes. "You poke all the air out of it and let it raise back up," he said. He then cuts out the doughnuts "one at a time," and begins frying. He makes what is referred to as a "gallon" of doughnuts. A gallon consists of eight dozen maple sticks, eight dozen glazed doughnuts and six dozen round fry rolls. He also makes some sugar- and chocolate-covered cake doughnuts. The cost is 45 cents for rolls and chocolate doughnuts and 35 cents for all others. Jim raised the price a nickel in March. Prior to that, the prices hadn't changed in 15 years, he said. He also sets a sponge (a mixture of yeast, water and flour) for fresh bread and lets it rise for several hours. He then mixes the dough, and after it rises even more, he cuts the dough into pieces for the bread, buns and rolls. School buys fresh bread He sells the fresh bread to the local elementary school. He also supplies fresh doughnuts to some of the local convenience stores. Homemade short loaf, bucket bread or Pullman (square loaf) bread are sold at the bakery in addition to the doughnuts. Cookies are baked on Monday night. Assortments include peanut butter, oatmeal and cherry chip cookies. On holidays, they make special decorated cookies, frosted by Alice. See BAKER, Page C2 Green bean casserole now in a pouch Universal Press Green Giant offers frozen vegetable side dishes — Vegetables Alfredo and Green Bean Casserole. Both have hefty amounts of fat and sodium. V HOUSEHOLD HINTS BONNIE TANDY LEBLANG Universal Press * , What's new on the grocers' shelves: Frozen vegetables Green Giant Frozen Vegetable Side Dishes. Vegetables Alfredo, and Green Bean Casserole. $1.39 per 9-ounce pouch. Bonnie: I prefer my vegetables prepared simply, not covered with creamy sauces. But if you don't, you may be interested in these new Green Giant vegetables. The Green Bean Casserole is a more convenient version of the classic '50s casserole combining green beans, cream of mushroom soup concentrate and canned french-fried onions. Both versions contain a hefty amount of fat for a vegetable and are loaded with sodium, although the new frozen one is actually a tad better nutritionally (containing about 2 grams less fat and 40 milligrams less sodium than the classic recipe's 11 g and 550 mg). A better choice still is the new Vegetables Alfredo with its more moderate 3 grams of fat. Carolyn: Green bean casserole was always delicious. Now that Green Giant has followed Swan- son Lunch and More and Betty Crocker Supreme Dessert Bars' lead in making prepackaged versions of America's all-time favorite recipes, it's also convenient. I was less-enamored with the thin-sauced Vegetables Alfredo. Pasta sauce Five Brothers Pasta Sauces. Tomato Alfredo, Creamy Pesto. Bonnie: The newest pasta sauces from Five Brothers are basically combinations of old classics. Tomato Alfredo combines tomato and Alfredo sauces to cre- ate something that is somewhere between the two in terms of fat, and somewhat less than either in terms of taste. The other new sauce blends pesto and Alfredo sauces with considerably more success. It has a nice flavor and less fat than either. Of the two, it's the one I'd recommend. Carolyn: The taste of Creamy Pesto is strongly and pleasingly of basil. The brothers' new Tomato Alfredo reminds me of a cross between milk-based and tomato- based clam chowder. Both of those please nobody. Cottage cheese blend subs for sour cream HELOISE King Features Dear Heloise: Do you have a recipe for sour cream? I recently got left short between a recipe and a dip I was making and ran out! An emergency substitute would really be appreciated. — G. Parker, Iowa Dear G.: Here's an emergency substitute that will work in most recipes, although it will not have exactly the same texture or taste as sour cream. But, it'll do in a pinch! Put 6 ounces of cottage cheese and 1 teaspoon of lemon juice in a blender and blend until the mixture is smooth. Now it's ready to add to the recipe. Also, plain old unflavored yogurt can be used in place of sour cream. It takes a little bit of trial and error to find which substitutes work best. — Heloise Dear Heloise: It is generally accepted that a great deal of the nutrition in fruits and vegetables is in the skin. We peel cu- cumbers mainly because the skin tends to be tough. If, after thoroughly washing an unpeeled cucumber, you take a fork and run it lengthwise along the vegetable and then slice thinly, you will have none of the toughness and all of the extra nutrition. In addition there is the decorative effect. I have done this for years and everyone loves it. — Burke Belknap, Oceanside, Calif. Dear Heloise: When measuring shortening, I take a 1-cup measuring cup, put water up to the 'A-cup mark, add shortening till the water reaches the 1-cup mark and I have '/» cup of shortening. I also use this method for peanut butter. This method can be used for any size measurement, such as 'A or '/j cup. For anything over % cup you must use a larger measuring cup. — Estelle Peterman, Seneca Falls, N.Y. Dear Heloise: When you take a meal or pie to a person who has just had a death in the family, an illness, a new baby or surgery, please put it in a throwaway container. Not only should these people not be doing the dishes, they also do not need the extra stress of finding the time and energy to get the right dishes back to the right person. Also, before you deliver, call ahead and say that you want to take someone else's dishes back, and ask if they need milk, or dry cleaning picked up or dropped off. There are a number of little things you can do that are big things to them! — Dawn Rohn, Defiance, Ohio Dear Dawn: Your advice is certainly worthwhile. Many people say "Call if I can help," but we never do. However, when someone says "Can I pick up some eggs and bread, take the pet to the vet or just housesit for a few hours," it's easier to respond "Yes, thank you." — Heloise (.toT Tips provided by SHERR1E MAHONEY Extension Agent • Family and Consumer Sciences sar | hop 1 apple and slice 2 bananas into l /z cup lemon juice in a medium bowl. In a separate bowl, grate 3 carrots. Stir Vi cup granulated sugar, % cup raisins and % clip mayonnaise or salad dressing into the grated carrots. Fat-free mayonnaise or salad dressing will work fine. Drain lemon juice from apples and bananas. Stir them into the carrot mixture. Chill until serving. Makes 6 servings. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363 OR E-MAIL AT

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