governor Honored
Dr. Talmadge C Tillman, Jr., CPA President of the
Indiana University Club of Los Angeles is shown with Dr.
Otis R. Bowen, governor of the state of Indiana, during a
luncheon held at the Brooksirie Golf Course held in honor of
.the governor. Other universities of the state participated
-Pranklin College, Indiana State University, and Purdue
University. The president of Franklin College made a few
remarks. The mayor of Pasadena, Dr. Jones, presented the
key to the city to Governor Bowen, who is the first governor
in Indiana’s history to serve eight consecutive years.
Governor Bowen received his medical degree from Indiana
University School of Medicine in 1942. Dr Tillman was a
former resident of Charlotte for many years.
_ =
Wtth^es&tabjes
Stir-Frying Is Easy Way To Stretch Poultry Or Meat
STIR-FRYING IS A COOKING technique
renowned for supplementing small portions of
meat or poultry with a variety of vegetables
creating Oriental dishes that are economical,
easy to prepare and tasty.
"Stir-frying in the strictest sense,” says
Pauline Hein, home economist for Chun King
Oriental foods, “is an American cooking
method combining the best elements of two
traditional Chinese techniques.
It is closely related to ‘Chao’ and 'Pon.'
Chao is a classic Chinese cooking method of
hot-frying ingredients in a small amount of oil
over a very hot fire. Pon is identical to Chao
except that ingredients are fried in a sauce
instead of oil.
STIR FRYING HAS CAUGHT on in many
American homes, Ms. Hein says, because it
creates quick, nutritious dishes which are in
vogue with our health-conscious lifestyle.
The basic principle involved in stir-frying is
to seal in vital juices of meat and poultry and
to cook vegetables only until tender-crisp and
crunchy.
Ingredients in stir-fry recipes must be
stirred constantly to avoid overcooking,
hence the name.
ONE OF THE SECRETS of the technique is
that meat and vegetables are cut in uniform,
small pieces. For this reason, a cleaver is
standard equipment for many preparing
classical Chinese dishes.
Stir-frying is usually done in a wok or
skillet. Woks are thin metal pans with wide
bottoms and deep bowls. The shape of the pan
allows for even heat distribution and easy
access to the food while it is frying.
Before attempting a stir-fry recipe, be sure
to have the ingredients called for in the recipe
cut up and ready to be cooked.
.A simple but elegant stir-frv recipe is
,Oriental Beef and Tomato. Here is the
recipe:
Make a marinade of the first six ingredi
ents Place the steak in a shallow dish and
add the marinade. Allow the beef to marinate
at least 30 minutes. Meanwhile, prepare
vegetables.
In a large skillet or wok, heat two
tablespoons oil. Remove steak from mari
nade (reserve marinade) and place in skillet
or wok, quickly stirring and frying until
desired doneness. Remove meat and any
juices to a plate. In the same skillet or wok
heat two tablespoons more oil. Add celery,
onion and green pepper and saute until
tender-crisp. Return steak and Juices to
skillet or wok along with reserved marinade.
Stir cornstarch into chicken broth and add to
skillet, stirring until mixture thickens. Stir in
tomato wedges, water chestnuts and bean
sprouts and heat thoroughly. Serve over
Chun King Chinese noodles or hot cooked rice.
ifnlroe A
Post's
Home
Food
Page
NCAES Specialists Say Everyone Eats Sweets? i
Who eats sweets?
Everyone, whether they are
conscious of it or not, say
specialists with the North
Carolina Agricultural
Extension Service.
Since 1919 the per capita
consumption of sugars and
calorie-containing sweeteners
in the United States has risen
by about 25 percent.
Most of the increase has
been caused by a twelvefold
increase in soft drinks, they
add. Other uses have in
creased by only 6 percent
during that time.
However, soft drinks ac
count for less than ooe-fifth of
the total sweeteners we use
and about one-fourth of the
amount of total refined sugar.
About 25 percent of the
refined sugar is bought by
households to use at the table
and in cooking, baking,
canning and preserving.
The rest appears in
commercially prepared foods
much of it in baked goods,
cereals, candies, processed
fruit and frozen dairy pro
ducts. About 3 percent is used
in other manufactured foods.
Most people are aware of
the sugar in canned and frozen
fruits and in jams and Jellies,
but fewer are conscious of the
sugar content of peanut
butter, canned com and other
foods.
In the United States, we
currently use 32 pounds of
corn sweeteners and 96 pounds
of cane and beet sugar per
capita per year, say the
specialists.
Sugars and sweeteners in all
foods available at the retail
level contribute about 17 per
cent of our total calories,
small amounts of minerals,
but no measurable vitamtas or
protein.
Preteens of both sexes and
teenage boys use the most
jelly and jam.
I £iU,
\ »
I by Ethel Moor* r
API Syndicate Food Editor —'
MEALS FOR A FEW.
Making meals for two or three need not be humdrum. With
carefu! planning, you can prepare appetizing menus, easy and
thrifty, with variety and good taste. Selections here include a
simple stir-fry shrimp and grten bean goodie, no-fuss Canton
chicken, beef short ribs to barbecue in the oven or on the grill
and lobster to suit your fancy. Enjoy!
V
STIR-FRY SHRIMP AND GREEN BEANS
6 to8 ounces raw shrimp, peeled, deveined.
cut in half lengthwise
1 tablespoon vegetable oil
1 cup diagonally sliced celery,
i cut 1/4 inch thick
1/2 cup sliced onion
1 can (8 ounces) French style green
beans, drained
1/2 cup chicken broth (or chicken bouillon
cube or powder dissolved in 1/2 cup water)'
1 teaspoon cornstarch
1/4 teaspoon each, sugar and salt
1 teaspoon soy sauce
1 cup hot cooked rice
Saute shrimp ’ oil for 1 minute. Add celery, onion,green.bsans,
.and 2 tablespoons broth. Cover and steam for 1-1/2 minutes.
iRemove cover and stir once. Blend cornstarch, sugar, salt, soy
’sauce, and remaining broth. Stir into shrimp mixture. Cook and
jetir about I minute or until sauce is slightly thickened. Serve at
jonce over ds of fluffy rice. Makes 2 servings.
CANTON CHICKEN
1-1/2 to 3 lb. broiler-fryer, cut up
1 10-ounce jar apricot preserves
or marmalade
Jl/4 cup soy sauce
1/4 cup sherry
t 1'4 cup finely chopped onion
1
»
Place chicken in baking dish (11-3/4 x 71/2-inch). Combine
Remaining ingredients; pour over chicken. Bake at 325°F, 1
Hour turning occasionally. Thicken sauce, if desired, (approx. 3
Mrvings).
i
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