Fat In Your Diet Provides Enei^y
Fat provides a great deal of the
energy needed to kee our bodies
l;ij;aUhy. It is important to re
member that fat is a necessary
parf of the diet and is important
to kealth in many ways.
Fat is the most concentrated
source of food energy. It sup-
Iplies 9 calories per gram; pro-
ItelHIand carbohydrate, the other
;two sources of food energy are 4
•calories per gram. .
'-45id you know that you do not
get hungry so quickly after a
meal containing fat as you
woi^d if you did not eat fat?
Eat occurs in many plant and
^HTmal food products, most
abundantly in the fatty tissues
of meat and poultry; in cream
from milk; in egg yolks, and in
gravies, nuts and other seeds.
Tips On How
To Build A Fire
A successful barbecue starts
■ylth a carefully built and con
trolled fire. Start the fire about
3oio45 minutes before you want
Co Uegin barbecuing. This will
^Uow the charcoal to bum even-
and to develop an intense
keat. A charcoal fire may be
Started with several different
methods.
■ Charcoal briquets are the
most efficient. They give a long
er, steadier and hotter heat. Bri
quets should be dry. For best re
sults choose a standard high
grade of charcoal or briquets. To
gtart the fire, place twisted
newspaper and enough kindling
io bum for several minutes on
the bottom of the firebox. Cover
kindling with charcoal and pile
in a pyramid. Ignite paper in
several place. Allow time for the
pre to burn down to glowing em
bers.
• Another method is to arrange
fharcoal in a pyramid and then
to pour charco^ lighter fluid or
commercial rubbing alcohol
pver it. Soak the charcoal thor-
JtBBhly, then light with a long
match.
I ^'ihlrd method is to form a cup
ftblfl aluminum foil. FUl with 2 or
t^ggoonfuls of solidified alcohol
ISerno) and place in the bottom
tC-the firebox. Add charcoal. Ig-
■ntte alcohol. Let the charcoal
bum to glowing embers. Then
spread evenly over bottom of
COOKERY TERMS
ITl&arbccuv; To cook food in
Jlje open, whether on a spit or
•rack over hot coals or in a rotis •
«eVie basket, b.asting often with
SChighly seasoned sauce.
“ Baste: To moisten foods dur
ing cooking with fat drippings,
Sliater, oil or a sauce.
“Broil: To cook by direct heat
4ri' a broiler or over hot coals.
K.Brown: To make food a brown
IHlor by frying, sauteing, broil-
mig or baking.
^•Fry: To cook in hot fat. Cook-
3;^ in a small amount of fat is
jjpled sauteing and cooking In a
•deep layer of hot fat is known as
li^ep-fal frying.
J^'jparnish: To add decorative
mqlor with smr.ll pieces cf color-
%1 food such as pepper, parsley
3^1inlento.
rilarinate: To soak food in a
;^,^asoned liquid to tenderize or
■4o add flavor.
".Ifeaute": To cook food quickly
SSflth fat, butter or margarine.
•“•Bcore: To partially cut narrow
gashes through outer surface of
SWod.
‘Sear: To brown meat quickly
- by intense heat.
Expander
Foods &
Nutrition
Education
Program
By Deborah Crandall
Some foods have invisible fat.
This is tme, for example, of lean
meats, egg yolks, nuts, choco
late, candy, cakes and other
baked goods.
It is of great importance to
watch your level of Intake of fats
and oils.
Next week watch for column on
Cholesterol and what to do to
prevent a high level fat Intake.
The Expanded Food and Nutri
tion Education Program (EF-
NEP) is an Integral part of the
Mecklenburg County Agriculural
Extension Service.
The purpose of EFNEP is to
help limited resources families
with Improvement of their nutri
tional status. If you are interest
ed in the EFNEP Program, call
Extension Home Economics,
336-2692, or write us at 700
North Tryon Street, Charlotte,
N.C, 28202.
Sizzle Up Something New On The Grill
\
If burger^, bratwursts and steaks comprise your grilling repertoire, it’s time
for a change. Be creative. Experiment with cuts of veal you’ve always saved
for company or just never thought of cooking outdoors.
Almost any cut that can be roasted or broiled can be grilled. Smaller cuts
such as veal rib chops can be cooked directly over the coals. Larger cuts such
as a veal rib roast cook more evenly when the indirect cooking method is
used. Simply arrange the hot coals on either side of a drip pan and position
the meat over the pan. For both methods, the coals are ready for cooking
when covered with a gray ash.
Veal riblets are a natural for the grill. The long narrow cuts, containing
rib bones and a slight fat covering, are from the veal breast. Because veal
is naturally lean, ribs will be moister and more tender if precooked indoors.
A preliminary braising in orange juice and white wine gives Chinatown Veal
Riblets a subtle citrus flavor.
The aromatic glaze of orange juice, soy sauce, honey and ginger is thick
ened slightly so it will cling to the riblets during grilling. For best flavor,
turn the riblets several times during grilling and brush generously with the
glaze. Although the smokiness will be missing, equally good results are
achieved by broiling the riblets indoors.
Chinatown Veal Riblets
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
2 teaspoons grated fresh ginger
1/2 teaspoon shredded orange peel
1-1/4 teaspoons cornstarch
Thinly sliced green onion,
tops only
2-1/2 to 3 pounds veal riblets
2 cups orange juice, divided
1/2 cup dry white wine
2 tablespoons lite soy sauce
1 tablespoon honey
1 garlic clove, minced
Combine veal riblets, 1-1/2 cups of the orange juice and the wine in Dutch
oven. Bring to a boil. Reduce heat; cover tightly and simmer 45 minutes,
turning riblets occasionally. Meanwhile, combine remaining juice, soy sauce,
honey, garlic, ginger and orange peel in small saucepan. Dissolve cornstarch
in 1 tablespoon cold water; add to saucepan, mixing well. Bring to a boil over
medium-high heat, stirring constantly. Cook and stir 1 minute. Remove from
heat; set aside. Remove riblets from liquid; cool 15 minutes. Place riblets
on grid over medium coals; brush with glaze. Grill 12 to 14 minutes until
evenly browned; turn frequently and brush with glaze. Or, broil 4 inches from
heat, about 12 minutes; turn frequently and brush with glaze. Transfer to
platter; sprinkle with onion. 4 servings. 213 calories per 3-ounce cooked,
trimmed serving. *5^
‘IDo You Know Someone
Or Something
Interesting?
3f you do, we're interested
«3n hearing from you. Your
mews tips are welcome at
CljavlottE
Call 376-0496
i, SPORTS. AND ENTERT^
THE CHARLOTTE POST
ft ft
T^FftRYQUm
For investors who seek consistent returns
fropi a conservative approach to asset growth.
LeonOrr,Jr.,JD/MBA
Account Executive
704-376-9861 or NC 800-432-6422
Prudential-Bache
One NCNB PlaEaiCharlolle.'NC 28280
— friti^c"
Rock Solid, Market Wise!
Thursday, Atigust 25, 1988 - THE CHARLOTTE POST - Page 13A
phez Marjorie, LTD.
August Clearance
SELECTED GROUPS OF
BRIDAL GOWNS
60% OFF
EXCLUDES ORDERABLE
BRIDAL, BRIDES MAIDS & FORMALS
(LONG & SHORT)
SPECIAL OCCASION GOWNS
(LONG & SHORT)
50% OFF
GROUPS OF SHOES, BRAS, & FULL SLIPS $5,
CHEZ MARJORIE, LTD.
1531 East Boulevard, Charlotte, NC
1-704-332-7589
$50.00
honeymoon coupon
WITH EVERY BRIDAL GOWN
PURCHASE
august only
STORE HOURS:
Mon. - Thurs. 10am to 8pm
, Frl. & Sat. 10am to 6pm
Cash & Carry Only. No Charge
Checks, Layaways Or Alterations.
^ro&)DIXE
Copyright 1988
Winn-Dixie
Charlotte, INC.
Quantity
Rights
® Reserved
America’s Supermarket
Prices Good Thru Tues. Aug. 30, 1988
9/11 lb. avg.
U.S.D.A. Choice
Whole
Boneless
Sirloin Tips
Cut Into Roast,
Steak and
Ground Free
Hickory Sweet
Sliced
1 lb. pkg.
W
-D Brand
D.A. Choice
Beef
Regular
Scent
Clorox
Bleach
7««
Harvest Fresh
gallon jug
LIMIT 1 WITH $10.00 OR MORE FOOD ORDER
Sweet
Western
Honeydews
Large Size
3 lb. jar
Grape or Apple
Tropical
Jelly
990
8/INO'S
each
All Varieties
19 oz. & up
Dane’s
Gourmet
Pizza
$J79
1 ixxnilla
CA'
100% Pure ra-
Florida |
Superbrand |
Orange Juice
.,$119
gallon I
half
gallon
All Flavors
iperbrani
Ice Milk
99«
l^bw PR