The Baytown Sun from Baytown, Texas on April 30, 1986 · Page 12
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The Baytown Sun from Baytown, Texas · Page 12

Baytown, Texas
Issue Date:
Wednesday, April 30, 1986
Page 12
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Page 12 article text (OCR)

28 THE BAYTOWf* SUN We4m*d*y, April M, 19M Chicken stars with asparagus Poultry, CHICKEN ASPARAGUS ROLL-UPS 3 whole chicken breasts, split, skinned and booed (1% pounds boneless) 6 ounces sliced Swiss cheese 10 ounces fresh asparagus (about 18 stalks) 2 tablespoons olive oil 1% cups vegetable juice y 4 cup chopped onion 1 medium clove garlic, minced 2 tablespoons lemon juice '/8 teaspoon grated lemon pool 1 tablespoon cornstarch Hot cooked rice With meat mallet or dull edge of French knife, pound chicken breasts to '.s-inch thickness. On each chicken breast, place one slice cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks. In 10-inch skillet over medium heat, in hot oil, cook roll-ups until browned on all sides. Stir in 1'4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low. cover. add ma in dish excitement Simmer 25 minutes or until chicken is fork-tender, turning once during cooking. in cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally. Remove toothpicks. Serve over hot cooked rice. Makes 6 servings. Calories per serving: 304. Sodium per serving: 105 mg. SAUTEED CHICKEN STRIPS WITH VEGETABLES 2 tablespoons butter or margarine 2 whole chicken breasts, split, skinned and boned, cut in strips icup sliced fresh mushrooms 1 medium onion, sliced 1 teaspoon basil leaves, crushed 1 large clove garlic, minced Vfe teaspoon pepper I'/a cups vegetable juice 1 cup fresh peas 2 teaspoons wine vinegar 1 tablespoon cornstarch Hot cooked rice Teaching good habits easier with very young COLLEGE STATION — Since our parents teach us to eat our vegetables when we're children, it's difficult to imagine that they may not be eating right in their later years. Yet research shows that older people in all economic groups in this country often don't get enough calories, protein, vitamin C and calcium, says Dr. Alice Hunt, a nutritionist with the Texas A&iM University Agricultural Extension Service. "The need for nutrients does not change with age. but a decreased sense of taste and less activity can result in a loss ot appetite and lead to a less than adequate nutritional intake." she says. Adult children should be concerned about older parents' eating habits because a prolonged poor diet can reduce their ability to fight disease, advises Hunt. The nutritionist lists seven signs that an elderly parent may not be eating right: •Have your parents lost weight? ' •Have their eating habits changed? Do they skip meals or snack throughout the day? Peo- ple can rarely eat a healthy diet while following these eating patterns. •Do either of your parents live alone? Preparing and then cleaning up after a balanced meal for one person three times a day is unusual. Healthful convenience foods or a community meal service can reduce the burden of food preparation. •Do either of your parents seem depressed? If so. they probably lack motivation to eat well. Some company at. mealtime may help. • What type of physical limitations do your parents have? Use of a walker or arthritic joints can make shopping or preparing food difficult. Check into community service or private housekeeping agencies for help. •Are either of your parents taking medications? Many drugs alter the way the body uses food or affect the appetite. Encourage them to discuss the problem with their doctor. •Do your parents have dentures? Often when chewing is difficult, soups and soft foods, such as pudding, are eaten instead of high protein meals and vitamin-rich fruits. Strawberries, coconut in dessert bar treats STRAWBERRY DREAM BARS 1 can (17 ounces) Oregon Strawberries Vb cup each butter or margarine and powdered sugar l'/4 cups flour Salt 2 eggs : ^i cup sugar 2 tablespoons flour 1 teaspoon each baking powder and vanilla 1 cup flaked coconut l /2 cup chopped pecans Drain strawberries; reserve juices for other use. Blend butter, powdered sugar, flour and ' 4 teaspoon salt with pastry cutter until mixture resembles texture of cornmeal. Press into bottom of 9-inch square baking pan. Bake at 350°F. 15 minutes or until lightly browned. In separate bowl, beat eggs until frothy; .add sugar, flour, baking powder, dash of salt and vanilla. Stir in coconut and pecans. Cut drained ; berries if desired; arrange on crust. Pour egg mixture over berries. Bake at 350°F. 20 to 25 minutes. Cool; cut into 24 bars. Makes 24 servings. In 10-inch skillet over medium heat, in hot butter, cook chicken; mushrooms and onion with basil, garlic and pepper until chicken is browned and vegetables are tender. Stir in iVi cups vegetable juice, peas and vinegar. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. In cup, stir together remaining vegetable juice and cornstarch. Stir into skillet, cook until slightly thickened, stirring occasionally. Serve over hot cooked rice. Makes 4 cups or 4 servings. Calories per serving: 245. Sodium per serving: 156 mg CHICKEN CURRY 2 large whole chicken breasts, skinned and boned (about 1 pound boneless) 2 tablespoons cornstarch */4 cup salad oil 1% cups broccoli flowerets Vfe cup sliced fresh mushrooms 1 small green pepper, cut in strips 1 small onion, thinly sliced 1M> cups vegetable juice 1 teaspoon curry powder. Cooked rice Chopped chutney : With sharp knife, slice chicken crosswise in '/i-inch wide strips. In medium bowl, combine cornstarch and paprika. Ocat chicken with cornstarch mixture; set aside. , In 10-inch skillet over medium heat, in hot oil ; with slotted spoon, stir-fry (stirring quickly and frequently) broccoli, mushrooms, green pepper and onion until vegetables are tender-crisp, about 3 to ; 5 minutes. Remove vegetables to medium bowl. To remaining ciil in skillet, stir-fry chicken mixture until tender, about 5 minutes. Return vegetable mixture to skillet; stir in vegetable juice and curry. Heat through; stirring occasionally. Serve over hot cooked rice with chutney. Makes 4 cups or 4 servings. Calories per serving: 328. Sodium per serving: 41 mg. KIWI FRENCH-STYLE TART Egg sauce tops recipe for breakfast cornbread By AILEEN CLAIRE NEA Food Editor Regional combinations, such as chicken gravy on beaten biscuits or creamed chipped beef on toast, are in again. These were heart breakfast dishes and often served as side dishes in families with hearty appetites. The new mode for lighter eating doesn't discard such nostalgic dishes. One example is egg sauce on corn bread to serve for a buffet or as a family supper. A fresh fruit cocktail and beverage round out the simple meal. EASY EGGSAUCE ON CORN BREAD 2 tablespoons butter 2 tablespoons flour l /z teaspoon celery seed '/4 teaspoon salt Vfe teaspoon pepper V/z cups milk '/j cup mayonnaise 8 hard-cooked eggs, chopped 1 package (10 ounces) corn bread mix with microwave directions */4 cup chopped green onion MICROWAVE METHOD: In quart glass measure or microwave-proof bowl, put butter, flour and seasonings. Cook on Full power for 1 minute. Stir. Cook on Full power for ';. to 1 minute, or until hot and bubbly. Blend in milk. Cook on Full power for 4 to 5 minutes, stirring once or twice, or until boiling. Blend in mayonnaise. Reserve l egg for garnish. Add remaining eggs to sauce mixture. Heat on Full power for 4 minutes, stirring once or twice. Cover and set aside while cooking corn bread. Prepare corn bread mix according to microwave oven directions, adding green onion to batter. Cook as directed. Cut corn bread into 4 to 6 pieces. Spoon ' :; to '- cup egg sauce over each piece of corn bread. Sieve reserved hard- cooked egg over each serving. Serve hot. This kitchen-tested recipe makes 4 to 6 servings. NOTE: To prepare hard- cooked eggs in microwave oven, separate 6 eggs into 2 lightly buttered liquid measures or small bowls. Mix yolks slightly with a fork. Cover each container with plastic wrap. Microwave on Medium or Medium-Low for 2 to 3 minutes for yolk. 5 to 6 minutes for whites, stirring 1 to 2 times. Remove when slightly underdone. Let stand, covered, for 2 minutes. Cool long enough to handle comfortably, then chop as desired. CONVENTIONAL METHOD: .Prepare corn bread mix according to package directions, adding green onion to batter. Bake as directed. While corn bread is baking, in medium saucepan over low heat melt butter. Blend in flour and seasonings. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils and thickens. Boil, stirring constantly, 1 minute. Remove from heat. Blend in mayonnaise. CHICKEN ASPARAGUS ROLLUPS Kiwi french-style tart not too sweet By AILEEN CLAIRE NEA Food Editor A light, not too sweet but tangy dessert is a pleasing finale to a Southern fried chicken dinner, for example. Pureed kiwi is mixed with French-style custard as a filling for a single-crust pie. Garnish with a ring of kiwi slices for decoration as well as a replacement for a calorie-laden topping. Pie-for-breakfast fans .will enjoy a slice of this tart with a glass of milk as a different send-off to work. KIWI FRENCH-STYLE TART Unbaked pastry for one (9- inch) single-crust pie 3 kiwi (about 3 ounces each) pared, divided % cup sugar 3 tablespoons flour 2 eggs Ms cup light com syrup V< cup melted butter or margarine l /2 teaspoon grated lime peel Line a 9-inch tart pan with removable bottom with pastry. Prick pastry with fork: bake at 375°F. degrees for 10 minutes or until lightly browned. Puree one kiwi and slice remaining two. Combine sugar and flour: add eggs, corn syrup and butter Beat until well mixed. Stir in lime peel and pureed kiwi; pour into pastry-lined tarl pan. Arrange kiwi slices on top. Bake at 375°F. degrees for 45 minutes or until knife inserted near center comes out clean. Cool. This kitchen-tested recipe makes l 19- inch) tart. Proper cut key to cooking One of the keys to cooking meat successfully in the microwave oven is to select the proper cut in the appropriate size. As a general rule, the Nations Livestock and Meat Board suggests you select tender, boneless cuts of meat. The following meat cuts give some of the best results: •ground meat made into patties, meat loaves, meatballs or other main dishes: •high-quality roasts FOOD PRICES Annual increase declines T9% RETAIL FOOD-PRICE INCREASE 1983 1984 *1985 "Predicted (Source: U.S. Department o( Agriculture) NKA/Whrto«y Vo»hin||li RETAIL FOOD prices are rising at the slowest rate since 1967, because of commodity and livestock surpluses. While this had helped consumers, it's sharply cut farmers' incomes. WRIGHT PACKING CO. $10 Schilling 8:00 a.m. to 6:00 p.m. Mon thru Sat We gladly accept and welcome CALL IN ORDERS FOOD STAMPS 427-1315 WtKHTC BACON u $ 1* SUB BACON n *1* KM HAMS u $ 1* CUB HUB u *2" MM HAMS u '3 31 OK II WHS u. $ 3" GROUND CHOCK ULC. *MK EITULEM GROUND ROUND u >1 ! STRAWBERRY DREAM BARS BEEFHK SUM STEAK T-H* STEAK LOWEST BUDGET PACKS 22 LtS '30* 31 US 44* si IBS '73*1 UM ARM ROAST $169 .11. 1 KEF FOR FREEZER HMs

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