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2-B THE BAYTOWN SUN Wednesday, April 23, 1986 Salad fast food that's really healthy Fresh garden produce makes serving delicious meal easy PASSOVER BREAD Menu part of tradition Passover time for rejoicing By AILEEN CLAIRE NEA Food Editor Passover is a time of rejoicing as Jews throughout the world commemorate the deliverance of ancient Hebrews from slavery in Egypt. This year, families and friends gather at sundown the evening of April 23 to begin the celebration that will last for eight years. In many homes the paschal lamb is part of the initial meal. However, the foods shared during this festive and holy time vary from country to country. Sweets are extremely popular, and wine is a part of the happy, ceremonial gatherings. CHICKEN OREGANATO 3 pounds chicken parts '4 cup olive oil l /4 cup lemon juice 2 tablespoons oregano leaves, crushed % teaspoon salt \>2 teaspoon garlic powder Va teaspoon ground black pepper Prick chicken with tines of a fork. In a small bowl, combine oil. lemon juice, oregano, salt, garlic powder and black pepper; pour over chicken. Cover and set aside for 1 hour. Place chicken on a greased rack in a broiler pan. Place under a preheated hot broiler 6 inches from heat source until cooked through, about 30 to 40 minutes, turning and basting occasionally with marinade. This kitchen-tested recipe makes 4 portions. RED WINE PEACHES 6 fresh peaches or nectarines 1 cup water 1 cup red wine ] /4 to l /z cup sugar (as desired) Juice of M> lemon 2 sticks cinnamon 2 whole cloves Sprigs of mint (optional) Dip peaches in boiling water for about 1 minute. Remove with slotted spoon and slip off skins. In large saucepan, combine remaining ingredients, except mint. Bring to boil: add peaches, and simmer until tender (about 7 to 10 minutes), turning or basting occasionally. Let mixture cool; refrigerate, covered, several hours or overnight. Serve in a dessert dish, garnished with sprigs of mint. This kitchen-tested recipe makes 6 servings. Note; Substitute for red wine: 1 can (6 ounces) frozen concentrated apple juice. Increase sugar, if desired. If you want fast food with fresh taste and healthful meal appeal, toss a salad! You can't improve on the convenient, satisfying refreshment of a salad during active summer months. Serve up cool and crisp, colorful and calorie-conscious cuisine that's rich innutrition. Take advantage of the garden- at-your-fingertips in the produce department to make creative and delicious salads. Choose from the bounty of wonderful fresh fruits and vegetables available year round, and get extra salad enjoyment from many produce items in peak supply during the summer. Bursting with brilliant colors, tantalizing tastes and exciting textures, salads are also brimming with nutrition. Fresh vegetables and fruits are low in calories and sodium, contain no cholesterol and are virtually fat- free. They make a valuable contribution of fiber to the diet, along with essential vitamins and minerals, such as vitamins C. A and BG, potassium, iron and calcium. So enjoy eating these "fitness foods" and encourage your own physical fitness, too. A main-dish salad is a popular entree, especially during warm weather. Combine cool and crunchy fresh vegetables like red cabbage, snow peas, bean sprouts, red onions and celery with meat or poultry and hard- cooked eggs, then toss with a snappy dressing of yogurt, mayonnaise. Dijon-style mustard and garlic. viting blend of flavors will perk up your palate, and it's a practical way to use leftover meats. Another healthful main-course salad, Seviche, catches fresh scallops in colorful combination with festive fresh melon balls and smooth slices of avocado. Serve this fresh and fruity fare to guests for summer lunch, and do the preparation the night before. Marinate the salad in a tangy mix of fresh lime juice and oil. During the marinating, scallops are actually "cooked" in the lime juice for tender eating with a sparkling citrus flavor. The subtle, sweet taste, quenching juiciness and glistening colors of cantaloupe and honeydew balls crown this a summer salad supreme. Salads take on an international taste with ease when you experience new ways of combining familiar ingredients. Fresh broccoli, Chinese cabbage, red peppers and bean sprouts become an Indonesian salad when sauced in a provocative dressing of peanut butter, soy sauce and fresh scallions. Look at fresh salads as an ideal way to customize your meals by combining favorite fresh vegetables and fruits with meats, seafood, eggs, cheeses or other items. Plain or fancy, fresh fruit or vegetable salads are always nutritious and easy to prepare CRISP AND CRUNCHY CHICKEN SALAD 1M> cups diced, cooked chicken, chilled SUMMER CHICKEN SALAD Recipe file Karen's Grandma made the best pies BY KAREN PERRY Thinking back, one of my fondest memories is of my grandmother's kitchen on the farm. In the late '40s in deep rural Ohio, electricity was a luxury and cooking was done on a wood stove. Oh. what goodies came off that black monster! The farm was large enough that every summer, she cooked for threshers who helped my grandfather harvet grain. Cooking for threshers meant preparing not only a large lunch but also often dinner as well. Meals were of the substantial variety. No salads, no cocktails. Meat and potatoes were the bill of fare and pies — rafts of pies — were the dessert. Grandma was not a recipe cook: she took a pinch of this and a smidgeon of that to make her delicious food. There was good thick cream from the dairy and fresh chicken from the hen yard. Eggs were gathered fresh every morning and vegetables came from the garden. The meal was served on the big kitchen table, oak supported by a central pedestal base and covered on top with oilcloth. Outside, the men could wash up at the pump. Cold beer was always on hand to quench their thirst. Grandma's pies always were the star of the meal, the ultimate in dessert fare. They were 1 something she passed on to my mother and by observation, me. The pastry recipe was the standard one now found on the back of a popular vegetable shortening. My family favors short (crumbly) crust. The fillings are the real substance of the pie. CARAMEL CUSTARD PIE 4 tablespoons sugar 1 cup milk 2 eggs >/ 2 cup sugar % tablespoon cornstarch '/4 teaspoon salt Vz teaspoon vanilla pastry Line a medium-sized pie plate with pastry having a fluted edge. Place the four tablespoons of sugar in a saucepan and stir over heal until the sugar has been melted and turned a deep brown, bill not burned. Add to milk which has been scalded, and stir until thoroughly blended. Remove from the fire and pour gradually over the well-beaten eggs which have been mixed with the cornsliirch and the nnc- half cup sugar. Add sail and vanilla and pur into pastry-lined pie pan. Bake at 450 degrees for 10 minutes to set rim. then reduce heat to 325 degrees for 30 minutes. LEMON PIE 2 eggs 1 lemon 2 cups sugar 2 tablespoons flour 1 tablespoon butter '/4 teaspoon salt 1 cup milk pastry Line pie plate with pastry, flute edge. Beat egg yolks until thick. Add juice and grated rind of lemon and sugar mixed with flour and salt. Blend together well and add milk and melted butter. Fold in egg whites which have been beaten to stiff peaks. Pour into pastry-lined pie plate. Bake at 450 degrees for 10 minutes then reduce heat to 325 degrees for 30 minutes. RAISIN PIE grated rind and juice of 2 lemons grated rind and juice of 1 orange 1 cup of light brown sugar 2 cups seeded raisins 1 z /4 cups water 1 cup walnut meats, coarsely chopped 3 tablespoons cornstarch pastry Cook together all the ingredients except cornstarch. Thicken mixture with cornstarch mixed with small amount of cold water after it comes to boil. Bake between two crusts at 350 degrees for 40 minutes. 2 cups shredded red cabbage 2 cups fresh bean sprouts V4 pound fresh snow peas, trimmed % cup sliced celery V£ cup sliced almonds, toated l /4 cup chopped red onion 1 cup plain yogurt 3 tablespoons mayonnaise 2 teaspoons Dijon-style mustard 1 garlic clove, minced '/z teaspoon salt Freshly ground black pepper Lettuce leaves 3 hard-cooked eggs, peeled and sliced In a large bowl, combine chicken, cabbage, sprouts, snow peas, celery, almonds and onion; set aside. In a small bowl, combine yogurt, mayonnaise, mustard, garlic and seasonings. Pour dressing over salad mixture. Line a salad bowl or individual salad plates with lettuce. Garnish salad with egg slices. MAKES: 4 servings. INDONESIAN SALAD WITH PEANUT DRESSING 4 cups broccoli florets 4 cups shredded Chinese cabbage 1 medium red peppper, thinly sliced 1 cup fresh bean sprouts Peanut dressing* Place broccoli in a large saucepan in 1-inch boiling water; cook 4 minutes or until crisp-tender. Drain and chill. At serving lime, combine chilled broccoli, Chinese cabbage, red pepper and bean sprouts in., a salad bowl. Pour Peanut Dressing over salad; mix well. Serve immediately. MAKES: 6 servings. *Peanut Dressing '£ cup creamy peanut butter Vh cup hot water Vi cup soy sauce 2 tablespoons white vinegar 1 tablespoon honey Vfe cup chopped scallions l /4 teaspoon freshly ground pepper '. In a small bowl, combine: peanut butter, water, soy sauc§ f vinegar and honey; stir until smooth. Add scallions and black pepper; mix well. MAKES: 14 cups. SEVICHE SALAD l /z pound fresh bay or sea scallops* V2 cup freshly squeezed lime juice '/4 teaspoon grated lime rind 3 tablespoons olive or vegetable oil V» teaspoon dried leaf oregano 1 cup fresh honeydew melon balls 1 cup fresh cantaloupe balls '/a avocado, sliced Lettuce leaves In a medium bowl, combine scallops, lime juice and lime rind. Cover. Refrigerate 24 hours. Before serving, stir in oil and oregano. Add honeydew, cantaloupe, avocado, salt and pepper; mix well. Spoon onto individual plates lined with lettuce leaves. MAKES: 2 servings.*Note: If using sea scallops, cut in Quarters. Dessert lover's dream FRESH STRAWBERRIES WITH CANNOLI CREAM % cup heavy cream Vi cup sugar 1 cup whole milk ricotta cheese V/2 teaspoons vanilla ¥3 cup mini chocolate chips, divided 2 pints fresh strawberries In a medium bowl, whip the cream until stiff. Gradually add the sugar. Stir in the ricotta cheese and vanilla; mix well. Fold in 3 tablespoons chocolate chips. Place strawberries in dessert dishes; spoon cannoli cream over strawberries. Garnish with remaining chocolate chips. MAKES: 6 servings. FRESH STRAWBERRIES IN MADEIRA SAUCE 1 cup sugar 1 cup Madeira wine % cup water 3 oranges, divided 1 cinnamon stick 3 whole cloves l l / 2 pints strawberries, hulled and halved In a medium saucepan, combine sugar, Madeira and water. Place over low heat, stirring until sugar dissolves. Add the peel from 2 oranges, cinnamon stick and cloves, and bring to a boil. Reduce to a medium-low heat and cook about 20 to 25 minutes until the mixture is reduced to 1 cup. Remove from heat and strain. Chill sauce about 1 hour. Pour sauce over strawberries; cover and chill several hours. At serving time, thinly slice the remaining orange. Spoon strawberries into dessert dishes and garnish with orange slices, or serve over vanilla ice cream, angel food or pound cake. MAKES: 6 servings. STRAWBERRY-GLAZED BANANA PIE Cinnamon-nut Crust* % cup whole milk ricotta cheese l /z cup plain yogurt 2 eggs 2 tablespoons fresh lemon juice 1 teaspoon vanilla 1 cup mashed ripe banana (about 2 medium bananas) 3 tablespoons honey Vi cup all-purpose flour Fresh Strawberry Topping 2 pints fresh strawberries, hulled J /4 cup sugar 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 1 tablespoon water Prepare Cinnamon-nut Crust. While crust is cooling, combine ricotta cheese, yogurt, eggs, lemon juice and vanilla in container of electric blender or food processor. Cover and blend until smooth. Add the mashed banana, honey and flour. Blend until smooth. Pour into prepared crust. Bake at 350°F. 35 to 40 minutes or until set. Remove from oven and cool. Meanwhile, prepare Fresh Strawberry Topp, ing. Puree 1 pint strawberries.ia a blender or food processor. Strain through fine-meshed sieve; measure '•'•-., cup puree. In a small saucepan, combine puree, sugar, lemon juice, cornstarch and water. Cook over medium heat until mixture is thickened and translucent. Remove from heat and cool. Slice remaining pint of strawberries and cover top of pie with them. Spoon glaze over strawberries. Cover and refrigerate several hours before serving. •Cinnamon-nut Crust l'/ 2 cups graham cracker' crumbs l /4 cup ground pecans Vh cup butter or margarine, melted 2 tablespoons sugar '/2 teaspoon ground cinnamon Butter 9-inch pie plate. In a bowl, combine all ingredients.. Press into a pie plate. Bake at 350°F. 10 minutes; cool completely before filling. MAKES: 8 servings. WRIGHT PACKING CO. Salt often hidden food ingredient COLLF:GE STATION — YOU can carefully avoid the .salt shaker and still be getting significant amounts of sodium from the condiments and sauces you use to flavor food, says a Texas A&M University Agricultural Extension Service nutritionist. A sodium intake of 1,100 to 3,300 milligrams daily is considered safe and adequate for a healthy adult, says Mary K. Sweeten. One teaspoon of salt contains 1,938 milligrams of sodium or almost two-thirds of this daily amount. While the specific amount will vary somewhat according the brand, recent figures from the U.S. Department of Agriculture illustrate the sodium content of many popular seasonings, condiments and relishes. Among the sauces, soy sauce contains the most sodium with about 1,029 milligrams per tablespoon. One tablespoon of Teriyaki sauce contains 690 milligrams, chili sauce, 227, Worcestershire sauce 20fi, and barbecue sauce 130 milligrams. Some favorite condiments add smaller amounts of sodium to the diet, notes Sweeten. A tablespoon of ketchup has 156 milligrams. "Brined relishes like pickles and olives arc another significant source of sodium," the specialist says. For example, one 2-ounce dill pickle adds 928 milligrams of sodium to the diet and four green olives increase the sodium count by 323 milligrams. Condiments used in cooking will also add sodium. For example, one teaspoon of garlic salt contains 1,850 milligrams of sodium; onion salt 1,620 milligrams, meat tcnderizer 1,750 milligrams and MSG, or monosodium glutamate, '402 milligrams. 610 Schilling WE HAVE IN STOCK NOW CATFISH FILLETS-OYSTERS- FROG LEGS-CRAWFISH TAILS- BONELESS CHICKEN BREAST I WAV? KEF HUMMED IT-BONES » 3 HORMEL BOLOtiNA 1 W I CENTER CUT PORK CHOPS u.2 1 * 8:00 a.m. to 6:00 p.m. Mon thru Sot We gladly accept and welcome CALL IN ORDERS FOOD STAMPS 427-1315 FAMILY PACK GREAT SPECIALS 22 Ib 30* 5 30 Lb 44" 50 Lb 73" SEVEN STEAK l" u . CHUCK ROAST 1" IB LEAN BEEF RIBS 1" LB . ARM ROAST l»» Li ENGLISH ROAST 1" LB RUMP ROAST l"u ROUND STEAK i" u . BEST MEATS FOR LESS Port Spare Rib* n. 1 •« Country Style L ». 1'» | Market Sli. Bacon u. 1«| Smoked Sausage IB. 2°* HAMBURGER PATTIES 5 or 10 LB 69 HORMfLWIENfRS. BEEF FOR FREEZER Cut and wrapped (M you like H) ** 1" « LI.