14-THE CAROLINA TIMES—SATURDAY, JANUARY 29, 1994
SUPER BOWLS OF CHILI!
: '■ * tNAPS)—When it’s play-off time on your TV set, nothing satisfies a
'.football fan more than a hearty bowl of chili, and nothing pleases the
cook, as much as having it a cinch to make. With Tabasco brand 7 Spice
Chili Recipe'\ you can turn out real homemade-tasting chili in no time
since the chunky sauce base contains all the tomatoes, onions, chile
p.eppers, herbs and spices you need.
, .Brown the beef chunks and add the rest of the ingredients just before
the game starts. Let them simmer ‘til half time when this super Texas-
•style chili will be ready and waiting for the hungry horde. Serve it with
shredded cheddar, ripe olives, chopped onions and tortilla chips, or ladle
•it over hot steamed rice or cooked pasta. And make sure there is a bottle
^Tabasco‘ pepper sauce handy to spike the spice! Umh-umh!
Food
Facts
By Cheryl Lloyd,
Durham County
Cooperative
Extension Service
\
TEXAS-STYLE 7 SPICE CHILI
3 tablespoons vegetable oil
'3 pounds lean beef chuck, cut into 1/4-inch cubes*
3 jars (16 ounces) Spicy Tabasco brand 7 Spice Chili Recipe
3 cans (16 ounces) red kidney beans, drained and rinsed
: 3 cans (16 ounces) pinto beans, drained and rinsed
1 12-ounce can or bottle beer
Nutrition and health experts are encouraging us to eat more seafood,
yet a number of questions have been raised about the safety of our
seafood supply. As a result the seafood industry in recent years has had a
taste of "TaWng the bitter with the sweet".
Fish, being the free swimming animals they are, allow humans little
control over the waters in which they choose to swim. This may mean the
fish we eat or shellfish we consume have been exposed to the many con
taminants that we humans have wasted in our waterways. Currently there
are no regulations mandating that seafood or seafood establishments be
inspected. Inspection of seafood has been a hot issue among Americans
in recent months. This past spring, FDA Commissioner David A. Kessler
M.D., announced that FDA would develop regulations for the mandatory
inspection of seafood establishments based on the principles of HACCP
(Hazard Analysis Critical Control Point). The regulations were com
pleted this past week, however final deadlines for implementing these in
spections have not been set.
These developments should not discourage the use of seafood in the
diet. Many varieties of fish are good sources of important vitamins, espe
cially the B vitamins: niacin, and B12, major minerals (iron, phosphorus
and potassium) and some trace minerals (zinc and iodine). Seafood is a
rich and high quality- protein like meat and poultry products, buti
of the liabilities — such as fat and cholesterol. However some
(shrimp and lobster) are moderately high in cholesterol. Since
seafood often have more of the fat that we would prefer to have
and monounsaturated fats and many cold water fish also have 0
fatty acids; seafood can be a very healthful and enjoyable part of i
Most of the seafood consumed each year in the U.S. have at son
been frozen. This includes 95% of the shrimp we eat and all of
food fish and only the chef knows in other types of restaurants.
How can yoii judge the quality of frozen fish? As with fre,;
simple appearance can tell much. Vividly colored flesh that appe^
and glossy indicates that the fish was quick frozen soon after
caught. On the other hand, discoloration; darkening or drying ak
edges suggest age, mishandling or inferior processing. Packages;,
feel solidly frozen, with no soft spots, which indicate partial it
The less frost on and in the packaging, the better. Frost indicates!
tions in temperature during transportation or storage.
When fish is properly frozen, the freezing process alters neih'
fish’s nutritional content nor it’s level of Omega 3 fatty acids. Ev/
tively fresh fish do not fare well when preserved in supermarket
freezers. Such freezers do not get nearly as cold as commercial ut
their defrost cycles sometimes allow for partial thawing and refre^
their contents. For the "resident fisherman," to get the most oui^
day’s catch, contact the Cooperative Extension Service for infoc
and instructions on the best methods of freezing your catch of thejl
The best way to thaw frozen seafood is to transfer it in tightly v
packages to the refrigerator for 8 to 10 hours. If time is short,
frozen package under cold running water. Do not use warm or hc^
or you will damage the texture of the flesh. You may also use
crowave, following the instructions from the manufacturer for Hi-
Do not thaw the fish completely — only enough to separate pon^
your recipe allows, cook the fish directly from the frozen state, jn
ble the cooking time. This will help to keep the flesh moist and tei
you would like additional information about seafood, contact you
Cooperative Extension Service.
The Vice Presidency is sort of like the last cookie on ll,
Everybody insists he won’t take it, bnt somebody always do
—BUI \
In 6rquart Dutch oven or saucepot over medium-high heat, in
1 tablespoon hot oil, cook beef, one-third at a time until well
browned on all sides. With slotted spoon, remove to bowl. Repeat
with remaining beef and oil. Return meat to Dutch oven; add 7
Spice Chili Recipe, beans and beer. Over high heat, heat to boil.
Reduce heat to low; cover and simmer 30 minutes or until beef is
tender. Serve over rice if desired. Makes 12 servings.
.*Or, substitute 3 pounds lean ground beef for chuck. Brown
as above. Skim off fat from surface.
Dessert Without Guilt
(NAPS)—Holiday eating has caused you to gain a few extra pounds
and'you’ve decided to banish desserts from the house! Wait!
Iniagine a moist chocolate cake drizzled with a flavorful raspberry
' satice that you can enjoy without guilt, containing less than 2/3 fat and
just about 1/2 calories of traditional chocolate cake. When made with
; corn syrup and ARGO or kingsford’s corn starch, “Light ‘n’ Luscious
Qhocolate (^ake” has only 5 grams of fat and 210 Calories per serving.
Traditional chocolate cake has 16 g of fat and 390 Calories per serving.
For easy and delicious main dish and dessert recipes using KARO corn
■syrup and ARGO or kingsford’s corn starch, write to: karo & ARGO
Recipes. P.O. Box 307, Department MAT194, Coventry, CT 06238.
Whole Bottom Rounds
Lb.
Sliced FREE!
20 Lb. Avg.
USDA Inspected Untrimmed
Florida "Packaged”
Temple
Oranges/
“Packaged” Seedles:
Navel
Oranges
Corn oil cooking spray
1 cup flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1/4 cup ARGO or kingsford’s corn starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup water
1 whole egg
; 1 egg white
1/3 cup KARO light or dark corn syrup
; 3 tablespoons corn oil
Raspberry Sauce, below
Deli/Bakery
Preheat oven to 350 F. Spray 9-inch round or square baking
pan with cooking spray. In large bowl combine flour, sugar,
cocoa, corn starch, salt, baking soda and baking powder. In
medium bowl with wire whisk or fork stir water, egg, egg white,
.corn syrup and corn oil. Gradually stir into dry ingredients
until smooth. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center
comes out clean. Cool on wire rack 10 minutes. Remove from
..pan and cool completely. Serve with Raspberry Sauce. Makes 12
servings.
Raspberry Sauce
1 package (10 to 12 oz.) frozen raspberries, thawed
and drained
1/3 cup water
2 tablespoons sugar
1 tablespoon argo or kingsford’s corn starch
. Strain juice from raspberries into 1-quart saucepan; set rasp
berries aside. Stir in water, sugar and corn starch. Stirring con
stantly, bring to boil over medium heat and boil 1 minute.
Gently stir in raspberries. Cool. Makes about 1 1/3 cups.
. : .Each serving provides: 210 Calories, 2 g protein, 41 g carbo
hydrate, 5 g total fat, 2 g polyunsaturated fat, 1 g saturated fat,
, 20 mg cholesterol, 170 mg sodium.
UaoK /HA . , .
A/a
Toads avoid direct sunlight and heat and are most active at night or on rainy days.
10.5 Oz. Microwave
Orville ^ I
Redenbacher’s ^
Popcorn Flavors
14.5 Oz. With Peanuts
Planter’s^
Mixed
Nuts
6 Oz. All Flavors
Lay’s
Potato
Chips
12” All Flavors
Tombstone
Original $ pf
Pizzas 3 / ^
2 Liter - Diet Pepsi.
CalTelne Free Pepsi. Caffeine Free
Diet Pepsi. Mt. Dew.
Diet Mt. Dew,
18 Ct.
Chocolate Chi]
Or Sugar
Cook:
Pepsi Cola
$119
6 P«ck - 12 Ox. C«nx
Mt. Dew, Diet Pepxl.
Pepal. Diet Mt. Dew
Prices.Qood In Durluim
Prices in
this ad
good
WSBaaesday,
jan. 26
thru Toes.,
Feb. 1,
1994. We
Reserve
The Right
To Limit
Quantities.