The Baytown Sun from Baytown, Texas on April 30, 1986 · Page 11
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The Baytown Sun from Baytown, Texas · Page 11

Baytown, Texas
Issue Date:
Wednesday, April 30, 1986
Page 11
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Page 11 article text (OCR)

THE •UYTOWN SUN Karen Perry's recipe file Cookbook full of treats DOFcMOUTH When the Catholic Daughters, and the parish women at St. Josephs Catholic Church decided to collect recipes for a cookbook, they really found some different ideas. Some of the recipes came from new people in the parish and some are the result of the early tasting bees that the church was noted for. The committee settled on about 400 parish recipes. Master-minding the cookbook were Mary Beth Hrabina and Judy Tyler aided by Mary Magdelene Hernandez and Lydia Boudloche. Proceeds for the book will go to various charities supported by the church including scholarships, the Seamen's Center, Palmer Drug Abuse Program, Baytown Area Women's Center and nursing home volunteers. The book also contains helpful hints for the kitchen and is highlighted by recipes for things more important than food. RECIPE FOR LIVING 1 cup good thoughts 1 cup consideration • 2 cups sacrifice for others 3 cups forgiveness 1 cup kind deeds 2 cups well beaten faults Mix thoroughly. Add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups prayer and faith to lighten ingredients and raise the texture to great heights of living. After pouring all this into your daily life, bake well with the warmth of human kindness. Serve with a smiie. MICROWAVE PEANUT I BRITTLE 1 cup raw peanuts 1 cup granulated sugar Egg lovers get good diet news . COLLEGE STATION - The latest revision of the U.S. Dietary Guidelines has some good news for egg lovers — and just in time for Easter. "Many consumers mistakenly think that they must avoid or strictly limit cholesterol- containing foods such as eggs in order to prevent heart disease," says nutritionist Dr. Dymple Cooksey. The revised "Dietary Guidelines for Americans," makes it clear that saturated fat. total fat cind exess calories also play a role, explains the Texas A & M University Agricultural Extension Service specialist. The Guidelines do recommend that people moderate the use of egg yolks and organ meats, which are high in cholestrol. but low in fat, she adds. But before eliminating eggs from the diet, it's important to have a physician determine your level of blood cholesterol, advises Cooksey. "People with elevated levels may benefit from reductions in dietary cholesterol and fat while those with normal or low levels may not need to be as concerned." In general, eggs fit into the diets of people who want to adhere to the dietary guidelines of eating a variety of foods and maintaining a desirable weight by getting adequate starch and fiber while avoiding too much fat, sugar, sodium and alcohol. The nutritionist points out that most egg dishes incorporate a variety of other foods from the dairy, fruit and vegetable and bread groups. They are low in calories — with 80 calories for one large egg — and also contain a good level of vitamins and minerals for those calories. To prepare eggs in ways that will help them best fit the dietary guideline recommendations Cooksey suggests using non-stick pans and cooking sprays to cut down on fat when cooking. Poached, soft-cooked or hard cooked eggs require no fat at all for cooking. In quiche, omelets, frittatas and other egg dishes, use low fat dairy products, such as lowfat milk and reduced fat cheese to cut calories. Substitute a cracker crumb crust for a pie crust which is high in fat and calories when you make quich'e. Or use rice, potatoes or bread on the bottom of the pie plate. Use vegetables for filling quiches and omelets. Vt cup corn syrup Vfc teaspoon wit 1 teaspoon margarine 1 teaspoon vanilla 1 teaspoon baking soda Stir together peanuts, sugar, syrup and salt in 8-cup glass measuring cup. Place in microwave and cook on high 7 to 8 minutes, stirring after 4 minutes. Add margarine and vanilla, blend well. Return to microwave and cook 1 minute more. Peanuts will be lightly browned and syrup very hot. Add soda and gently stir until light and foamy. Pour and spread mixture quickly onto lightly greased, flexible cookie sheet. Let cool one half hour. When cool, break into small pieces. Store in airtight container. Bess Bain, Hilda Boudloche THREE-DAY CAKE 1 box yellow cake mix 2 packages frozen coconut, 8 ounces each \ l /z cups sugar 1 9 ounce bowl of whipped topping 1 tablespoon vanilla 1 pint sour cream Bake cake according to directions. Split layers, making 4 layers. Mix together coconut, sugar, vanilla and sour cream. Reserve 1 cup for icing. Stack layers with filling in between them. Combine whipped topping and reserved filling. Frost top and sides. May be made :3 days ahead and kept refrigerated. Bert Bergeron ORIENTAL RICE 1 stick oleo 1 cup uncooked rice 1 cup water chestnuts, sliced and drained 1 cup mushrooms, stems and pieces. l lOMs can onion soup % cup liquid(us« Juice from chestnuts and mushrooms, adding water if necesary to make %cup) Meit butter or oleo, add rice, chestnuts and mushrooms in skillet; brown for 10 to 12 minutes. Add soup and liquid. Pour into casserole, cover. Bake in 300 degree oven for about 1 hour and 10 minutes. Serves four to six. depending on your appetite. Bert Bergeron MEXICAN CASSEROLE I'/s pound hamburger 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Ro-Tel tomatoes and green peppers 1 package tortillas 1 medium onion 1 can taco sauce 1 pound cheddar cheese Brown in large skillet the hamburger and onion. Drain excess grease and add cream of chicken, cream of mushroom, taco sauce and tomatoes. Bring to boil. Cut tortillas into small pieces. Place half of tortillas into baking dish. Grate cheese and sprinkle half over tortillas, then pour 4 meat mixture over cheese. Make second layer the same way. Bake at 350 degrees for 20 minutes. Terri Hotchkiss St. Joseph Parish Cookbook is available for 55 per copy from the ladies of St. Joseph Catholic Church. For more information call Mary Beth Hrabina at 4281828. GRILLED PORK CHOPS Jarlsberg adds zest Warm weather salad starts with greens By AILEEN CLAIRE NEA Food Editor It's time to dust off your salad recipes and also add to your special collection as warmer weather sweeps the country. Salads offer a palate- awakening choice of tastes. depending upon the combination of ingredients. One with pasta, salmon and vegetables has the added flavor of mellow and nutty Jarlsberg cheese. Made of part- skim milk, this cheese is comparatively lower in calories and fat than many cheeses. For a full blending of flavors, mix the salad with its dressing and allow it to chill before serving. PASTA SALAD JARLSBERG 3 cups cooked pasta twists 1 cup canned salmon chunks 1 cup quartered cherry tomatoes 1 cup Jarlsberg cheese, cut in julienne strips V-> cup thinly sliced celery M> cup chopped purple onion >A cup green pepper strips Vs cup sliced pitted ripe olive Vb cup pimiento strips V^ cup olive oil 2 tablespoons vinegar 2 tablespoons chopped parsley 1 small clove garlic, minced Vii teaspoon salt V4 teaspoon sugar Vs teaspoon coarsley ground pepper Crisp lettuce leaves In large bowl, combine first 9 ingredients. In measuring cup, blend next 7 ingredients. Pour over pasta mixture. Toss to blend. Cover and chill several hours until ready to serve. To serve, arrange greens on platter. Spoon salad onto greens. This kitchen-tested recipe makes 6 to 8 servings. MARY BETH Hrabina, left, Mary Magdelene Her- benefit various charities supported by the church, nandez, center, and Lydia Boudlocke look over the ' Sun 3taff photo by Carrie Pryon St. Joseph Parish Cookbook. Sale of the book will Peanuts add taste Grilled pork chops finger-lickin' good with flavorful chili sauce JAMLSBKRG PASTA SALAD By AILEEN CLAIRE NEA Food Editor Much of the pleasure of eating grilled meats and vegetables comes from the flavorful sauces •served with them These do live up to the finger-lickin' tiood mol to. There are many excellent commercial condiments for the barbecue chef to use. but there is nothing better than a homemade combination created to cirmly tastes. Spicy, flavored butters go well with fresh summer vegetables, and you'll also want to use them as a baste or side dip tor your meats and fish. A cranberry chutney chili sauce goes well with pork chop.s and tomato bearnaise adds to the enjoyment of grilled steak. CRANBERRY CHUTNEY WITH CHILI ON GRILLED PORK CHOPS 4 cup chutney V4 cup chili sauce v 4 cup whole berry cranberry sauce 2 tablespoons vegetable oi' 4 drops Tabasco sauce 6 or 8 11 inch thick) loin pork chops Vb cup coarsely choppped roasted peanuts In a large bowl, combine all in- Bean dish easy meal When dinner has to be quick to accommodate a busy lifestyle, tradition often suffers. Today's cooks don't have the time to prepare those hearty meals grandma used to make. Here are two recipes that not only take you back in time, but save it, too. With a few shortcuts, bean pot pie and English shepherd's pie can be prepared and on the table in about an hour and a half. These hearty one- dish meals will warm the whole family on any cold winter day. BEEF AND BEAN POT PIE 1 pound ground beef 2 cans (16 ounces each) pork and beans in tomato sauce 1 cup shredded Cheddar cheese 1 tablespoon brown sugar 1 medium green peper, sliced Vt cup diagonally sliced celery V4 cup sliced ontoo 1 prepared frozen pie crust, thawed In a skillet, brown meat. Combine beans, cheese and sugar • with meat. Spoon a layer of b«an mixture in the bottom of a round l-quart casserole dish. Top with a layer oC green pepper, cetory and onion. Continue layering with beans and vegetables. Cover casserole with pastry crust. Bake In a 350-degree oven KMT 45 minutes. •4redienLs except pork chops and peanuts, bienii well. Grill chops »i inches from charcoal. i:i to la minutes per side Top each chop with chutney sprinkle evenly with peanuts. Thi.s kitchen-tested recipe makes L cup chutney . enough fur '•', medium pork chops GINGER-ORANGE BUTTER 4 cups i1 stick) butter or margarine, softened 2 tablespoons firmly packed light brown sugar 1 teaspoon ground ginger I teaspoon grated orange rind 2 cup whole berry cranberry sauce In a small bowl, thoroughly blend all ingredients. Serve on hot grilled corn, toasted bread or pancakes. This kitchen-tested recipe makes --.-, cup TOMATO BEARNAISE SAUCE FOR GRILLED STEAK H« egg yolks 14 tablespoons tarragon vinegar 1 4 cup melted butter or margarine A 4 teaspoon salt 4 teaspoon leaf tarragon, crumbled 2 tablespoons tomato paste '•4 cup whole berry cranberry sauce a shell steaks hi com.liner ol .in electric blender, combine et»ji yolk.-, -ind vinegar cover arid whit"! uniii smooth Gradually add butler salt. UirrLiiion and tomato pa.ste. whirl until MnutHh. \dd whole berry cranberry -^mce whin until smooth liriii su.'aks .t io iii mmuie.i per .side lor medium doru'iies.s. Serve with prepared sauce This kitchen-tested recipe make;. 1 .• cups .sauce enough for li ->heil steaks MUSTARD BUTTER 4 cup 11 stick) butter or margarine, softened 2 tablespoons Dijon-style mustard 2 teaspoons iemon juice 2 teaspoons dried parsley flakes '.•4 teaspoon salt '-H teaspoon pepper "'4 cup whole berry cranberry sauce In a small bowl, combine all ingredients, blend well Serveon hot grilled meats or vei^etanle^. such a^ corn on the cob. Tni* kitchen-tested recipe makes J •, cups. MONEY SAVING COUPON AvJft "«• ^>-" •"••" ->'"-V.-L. • •C8'» t - .** Tver afi.j^aj" ".j/--4as 66r~C J^V $OOO CASH REFUND ^^^^m ' *'•&•' ~'* OF CASH "Jb ftno <xit fio* lo £2 00 cam rvluix: uxj .1 cnanca to *m a DdintuOoi It you C4/i t lm«J in* display. !*•**« «rx) 'or a m*J.,n c«rMpc<u« lex your cam r«iuno an} d crwnc* !o *in a CMiruuO full al casfi i SiO 000) to 'ex Cain. PO 30.3174 Vtoung Amwica. MM 5S304. Flotiuasu fO> c*rii(ic mutt Dtt f»c*v«a t* June IS. 19W ONw «*•• *---T 31 M«nol»ciuf»f Coupoo j Expires SgfstomtMi 30 PUm chock any 2 t>o««« IP mttcan your 2 purchaxs

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