Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Nov. 12, 1981, edition 1 / Page 19
Part of Winston-Salem Chronicle (Winston-Salem, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
something's cooking The Chronicle, Thursday, November 12, 1981-Page 19 00% Natural Cereal The Cereal That Keeps Up With You I ' 4 ** ' ^ .’T r jr, On The Trail Mix Bravos For Brunch Have you started brunch- ing yet? Served anytime from mid-morning to mid- [afternoon, brunch is a won derful—and economical— •^^ay of weekend entertain ing. These Belgian waffles tnake an ideal offering. The recipes come from Pat Jester’s new Brunch Cook ery, an exciting collection of brunch menus and ideas. ^ BASIC BELGIAN WAFFLES Bake these extra-thick and irisp waffles on a special Belgian waffle iron. 2 cups all-purpose flour 1 tsp. salt 8 eggs, separated 1/2 cup butter or margarine, melted 1 tsp. vanilla extract 2 cups milk In a small bowl, mix flour and salt; set aside. In a large bowl, beat egg whites with [electric mixer on high speed until stiff peaks form. In mother bowl, beat yolks mtil thickened and lemon- :olored, about 5 minutes, stir in melted butter or nargarine and vanilla. Al- ernately add flour mixture ud milk to yolk mixture, mating well after each ad- lition. Fold egg whites into yolk mixture. Prepare Bel gian waffle iron according to manufacturer’s direc tions. Using 1-1/4 cups latter for each waffle, bake >n preheated waffle iron 30 0 60 seconds. Turn waffle wn; continue baking 2 to 3 uinutes or until steaming itops and waffle is golden 3rown. Makes 6 waffles. ORANGE SUNSHINE WAFFLES 1/2 cup sugar 1/4 cup cornstarch 1;*3/4 cups orange juice 1/4 cup maplerflavored syrup 4 oranges, peeled, sectioned 1 (4-oz.) carton frozen whipped topping, thawed 1 (8-oz.) carton plain yogurt 1/4 cup maple-flavored syrup Basic Belgian Waffles Toasted slivered almonds a medium saucepan, uiix sugar and cornstarch, ^ir in orange juice and 1/4 maple syrup. Stir con- ^antly over medium-high until mixture thickens ^d bubbles. Stir in orange ^tions. Cool only until In a small bowl, beat ^tiipped topping, yogurt ^d 1/4 cup maple syrup I'ntil fluffy. Chill until serv- H time. Prepare Basic Bel- ^an Waffles. Serve waffles ^Pped with whipped top- P’fig mixture and warm grange sauce. Garnish’witW pasted, slivered almonds, ^akes 10 servings. ; ; Orange sunshine waffles will win wows from brunch guests. Try some soon! Extension Notes To Know Elderly, Know Self First By CHRIS TIEDEMANN N. C. State University “Figuring ^out the char acteristics' and motivations of others "is an enjoyable pastime, however we seldom take time to think about ourselves in these same rela tionships,” says Isabelle Buckley, extension aging specialist at North Carolina State University. To relate better to older people, Miss Buckley advises, it is important to know yourself. Ask yourself what kind of response you usually get from older people. Ask what kind of person you are, what you value, what are your preju dices regarding the elderly. How do you feel about the responsibilities of relatives to the elderly in times of illness? Do your past exper iences color your present dealings with older people at work or at home? “It is only as we under stand and think out these factors in relation to ourselves and are aware of our own shortcomings that we are able to understand other people and particularly those whom we wish to serve,” Miss Buckley explains. bIjying apples Too many people buy apples without regard to variety and, consequently fail to get the best the market affords, says Dr. Nadine Tope, extension food con servation and preparation specialist at North Carolina State University. “There is no such thing as a typical apple flavor, as each variety has its own distinc tive taste,” Dr. Tope says. “It may be sweet, mellow, or tart.” There are 7,000 varieties of apple produced in the United States and listed by the Department of Agriculture. Of these, nine provide about 85 percent of the total production. Dr. Tope notes. Red Delicious is the leader, with 30 percent of the pro duction, followed by Golden Delicious, McIntosh, Rome, Jonathan, York, Stayman, Winesap, and Newtown Pippin. “Many people still do not recognize that the Newtown Pippin is really an all purpose apple,” Dr. Tope notes. Although it is green, it is not just a cooking apple. Another fine green- skinned apple is the Granny Smith. Similar in size, shape and uses to the Pippin, it could become one of our major varieties. Dr. Tope says. Isn’t it Irue you put as many demands on the foods that fuel your body as you do on your body itself? When you’re on the run, you seek the foods that keep up with you...ones that are dependable, por table and good-tasting. 100% Natural Cereal, ad vocated by Jim Fixx, author of The Complete Book oj Running, is ready whenever you are. It is a trailside snack, healthy and delicious, when you pause for rest and renewal after funning, hik ing, biking, skiing or jogg ing. It can be nibbled straight from the box in your backpack or wrapped in individual lightweight servings. When you’re in doors, try it as a cereal with milk, snack on it straight from the box, sprinkle it on ice cream, fruit and your other favorite desserts. Remember that every time you take a bite, you’re really taking in five favorite flavors - rolled oats, whole wheat, coconut, honey and brown sugar. In addition to the original flavor, 100% Natural Cereal also comes in Raisins & Dates and Ap ples & Cinnamon Flavors. 100% Natural Cereal - it ever-so-abundantly meets the needs of your active lifestyle! On The Trail Mix 3 cups 10% natural cereal Vj cup chopped walnuts 'A cup firmly packed » * brown sugar 14 cup butter or margarine 3 tablespoons honey 1 tablespoon grated orange peel Heat oven to 325°F. Combine cereal and nuts in large bowl. Combine brown sugar, butter and honey in small saucepan; cook over low heat, stirring occa sionally until smooth. Stir in orange peel. Pour over cereal mixture; mix well. Spread into lightly greased I3x9-inch baking pan. Bake at 325 “F. for 20 to 22 minutes or until golden brown, stirring occasional ly. Remove mixture to ungreased cookie sheet or aluminum foil; cool com pletely. Break into pieces. Store in tightly covered con tainer. Makes about 6 cups. Blueberry Crunch Bars Base and Topping: li4 cups 100% natural cereal, crushed 1 Vi cups all-purpose flour Vi cup firmly packed brown sugar 'A cup butter or margarine, melted 'A teaspoon soda 'A teaspoon salt Freezer Burn Explained Have you ever noticed a white appearance on the sur face of meat that has been frozen? This is freezer burn, ex plains the National Live Stock and Meat Board, and is caused by improper wrapping of the meat or punctures in the pack age. Air has entered, drying out the surface tissues of the meat. Freezer burn is not harmful, but it does make the dehydrated area tough and tasteless when cooked. Filling 2 cups fresh or frozen blueberries '/: cup granulated sugar 3 tablespoons water 2 teaspoons lemon juice 2 tablespoons cornstarch For base and topping: Heat oven to 375°F. Grease 9-inch square baking pan. In large bowl, combine all ingredients; mix well. Reserve 14 cup mixture; press remaining mixture on to bottom of prepared pan. Bake for 10 minutes. For filling: In medium saucepan, combine blueber ries, sugar and 2 tables poons water. Cover; bring to a boil. Simmer 2 minutes, uncovered, stirr ing occasionally. In small bowl, combine remaining 1 tablespoon water and lemon juice; gradually stir in cornstarch, mixing until smooth. Gradually add cor nstarch mixture to blueberry mixture; cook and stir about 30 seconds or until thickened. Spread filling over par tially baked base to within 'A inch of edge; sprinkle with reserved cereal mix ture. Bake for 15 to 20 minutes or until topping is golden brown. Cool; cut in to bars. Store in tightly covered container in cool dry place. Makes about 9 servings. Peaches ‘n Ice Cream Pie Crust: 114 cups 100% natural cereal with apples afa cinnamon or original, crushed 14 cup firmly packed brown sugar 'A cup butter or margarine Filling: 'A gallon ice cream, softened ice cream topping Fresh pecan slices For crust: Heat oven to 350°F. Lightly grease a 9-inch pie plate. In medium bowl, combine all ingre dients; mix well. Press firm ly and evenly onto bottom and sides of prepared pie plate. Bake foi 8 to 10 minutes or until golden brown; cool. For filling: Spoon ice cream into prepared crust; freeze at least 1 hour or un til firm. Drizzle with ice cream topping; arrange fruit over pie. Garnish with whipped topping, if desired. Makes 6 to 8 serv ings. TENDER LEAN WHOLE SMOKED PICNICS 3505 N. Patterson Ave. (Northside Shopping Center) 8-10 Monday thru Saturday 12-9 Sundays EVERYDAY DISCOUNT PRICES!
Winston-Salem Chronicle (Winston-Salem, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Nov. 12, 1981, edition 1
19
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75