BY: BARBARA A. MINTER
For most of us, the holidays
always include lots of tempting,
rich foods and with this the
temptation to overeat. Besides
just refusing to indulge, there are
several things the chef of the
house can do to help with the old
calorie counting. Try some of
these ideas for “light” cooking.
The major role of herbs is to
enhance food’s natural flavor,
but many also add visual interest
to food. Use chopped fresh
parsley or chives in pale-colored
foods such as rice and potatoes.
Sprinkle chicken, fish, and egg
dishes with paprika before serv-
ing. When food looks attractive,
mealtime will be more satisfying
to dieters and non-dieters alike.
Unsweetened fruit juice is us-
ed as a sweetener in many
reduced-calorie dessert recipes.
Fruit juice does contain calories,
but it also provides vitamins and
minerals.
Vanilla extract, a popular
flavoring for sweets, helps make
up for decreased amounts of
sugar in low-calorie desserts. A
few drops will give a pleasant
flavor to unsweetened hot tea.
Almond extract added to low-
sugar fruit desserts helps to bring
out the fruit’s natural sweetness
without adding extra calories.
When preparing meat dishes,
cut back on calories by draining
the browned meat in a colander.
To soak up even more fat, pat
the meat dry with a paper towel.
Try chilling homemade broth
so that the fat will rise to the top;
after the fat hardens, just lift it
off. What’s left is a delicious, fat-
free broth to use in soups, stews,
and even for cooking vegetables.
ALMOND-FLAVORED
COFFEE
1 cup ground coffee (not instant)
¥2 cup coarsely ground blanched
almonds
1 teaspoon ground nutmeg
2 teaspoon vanilla extract
V4 teaspoon almond extract
Combine all ingredients, mix-
ing well. Brew as desired at 1%
times the normal strength. Yield:
14 servings (about 18 calories per
serving.) :
VEGETABLE-PORK CHOP
DINNER
6 (Y2-inch thick) lean pork chops
(about 2 pounds)
V4 teaspoon salt...
V4 teaspoon pepper
Vegetable cooking spray
5 teaspoon dried whole savory,
crushed
1 bay leaf
2 cups tomato juice
Y2 cup water
1 (1 %-pound) cabbage, cut into
6 wedges
6 carrots, scraped and cut into
1-inch slices
1% cups coarsely chopped onion
6 small new potatoes (about %
pound), halved :
Trim excess fat from chops;
sprinkle with salt and pepper.
Coat a Dutch oven with cooking
spray; place over medium-high
heat until hot. Add pork chops,
and cook until browned on both
sides. Remove chops, and drain
on paper towel; wipe pan dripp-
ings from Dutch oven with
paper towel. Return chops to
Dutch oven. Add savory, bay
leaf, tomato juice, and water;
cover and simmer 30 minutes.
Add remaining ingredients;
cover and simmer 35 minutes or
until vegetables are tender.
Remove bay leaf before serving.
Yield: 6 servings (about 271
calories per serving).
Holidays
SPICED FRUIT
2 medium apples, cored and slic-
ed
2 medium oranges, peeled and
sectioned
2 medium bananas, sliced
5 cup unsweetened orange juice
1 tablespoon pumpkin pie spice
Combine all ingredients; cover
and chill 2 hours. Yield: 6 serv-
ings (about 85 calories per serv-
ing.) :
PEANUT BUTTER KISSES
143 ¢. corn syrup
4 ¢. peanut butter
14 ¢. nonfat dry milk
14 ¢. confectioners’ sugar
Chopped nuts, optional
In a small mixing bowl, com-
bine corn syrup with peanut but-
ter. When well mixed, gradually
add nonfat dry milk and sifted
confectioners’ sugar. Shape into
a roll about % inch in diameter;
roll in chopped nuts if desired.
Wrap in waxed paper and chill.
Cut into 24 one-inch pieces.
o00o
SNOW WHITE FUDGE
3 c. sugar
12 c. milk
¥ t. salt
3 T. butter or margarine
2 t. vanilla
¥5 c. chopped dried California
apricots
V5 ¢. marshmallow crema
4 ¢. chopped walnuts
Butter sides of 3-quart
saucepan. Mix sugar, milk and
salt in saucepan. Stir and heat
until sugar dissolves and mixture
boils. Cook, without stirring, to
soft ball state (238). Stir in butter
and vanilla. Place in pan of cold
water and cool to lukewarm
without stirring. Add apricots
and beat until mixture holds
shape. Stir in marshmallow
creme and walnuts; beat until
glossy. Spread fudge in buttered
9-inch square pan. When fudge
sets, cut into 32 bars.
o0o
‘SWONDERFUL CANDY
2 1 Ib. boxes confectioners’ sugar
12 oz. cream cheese, softened
Y5 c¢. finely chopped candied
cherries
“V5 c. finely chopped nuts
Almond or vanilla extract
Sift sugar. Mash cream cheese.
Combine all ingredients, using 1
small bottle of extract or as
much as desired. Knead as
~.+bread.. Pack. mixture -into.-a ... }§
square tin and chill in freezer
before cutting.
000
MELT-IN-THE MOUTH
~ CARMELS
1 ¢. butter or margarine
1 Ib. brown sugar
Dash of salt
1 c. light corn syrup
1 14-0z. can sweetened condens-
“ed milk
1 t. vanilla
Melt butter in a heavy 3-quart
saucepan. Add brown sugar and
salt. Stir until thoroughly com-
bined. Stir in corn syrup; mix
well. Gradually add milk, stirring
constantly. Cook and stir over
medium heat until candy reaches
firm ball stage (245 deg. on can-
dy thermometer), about 12 to 15
minutes. Remove from heat. Stir
in vanilla. Pour in buttered
9x9x2-inch pan. Cool and cut in-
to squares. Makes about 22
pounds.
o0o
ENGLISH TOFFEE
1 c. sugar
1 c. butter
3 T. water
1 t. vanilla
1 c. semisweet chocolate bits
Win Cash In 1985
Cook-A-Peanut Contest
The 1985 Cook-A-Peanut
Contest is coming! It will be held
March - 6th at the Southeast
Educational Center in
Wakefield, Virginia. The con-
test, which is part of the Peanut
Trade Show, is open to any non-
professional cook of any age
who lives in North Carolina or
Virginia. To find out how you
can enter and receive money for
an award-winning recipe, read
on.
1. A separate entry form is
needed for each category entered
and only one category will be
chosen for competition.
2. Entries must be submitted
on an official entry form or fac-
simile giving name and address
of entrant and complete recipe,
including ingredient amounts,
directions, pan size, cooking
temperature, number of serv-
ings, etc.
3. Entry form. must be
postmarked no later than
February 1, 1985.
4. There will be six categories
of competition: (1) Appetizers
and Salads (including soups); (2)
Breads; (3) Casseroles & Main
Dishes; @) Pies; (5) Cakes; (6)
Cookies and Candy.
5. Recipes must not be copied
ingredient for ingredient,
measurement for measurement,
etc., from former winning
recipes, cookbooks, brochures,
etc. Entries copied will be dis-
qualified.
6. Peanuts must be one of the
main ingredients. (Recipes using
peanut oil or peanut butter only
will be disqualified.)
To receive an official entry
form, contact your local
Agriculture Extension Office or
send a self-addressed, stamped
envelope to ‘Peanut Contest,”
N.C. Department of Agriculture,
Marketing Division, P.O. Box
. 27647, Raleigh, N.C. 27611.
Wednesday. November 28. 1984 - THE BESSEMER CITY RECORD - KINGS MOUNTAIN HERALD - CHERRYVILLE EAGLE - BELMONT BANNER - MOUNT HOLLY NEWS STANLEY NEWS - Page 1
Include Rich, Tempting Foods
1 c. chopped nuts
Combine first four ingredients
in a medium saucepan. Cook
over low to medium heat, stirr-
ing constantly, to hard crack
stage (300-310 degrees). Remove
from heat and pour onto a greas-
ed cookie sheet. While hot cover
with chocolate chips. Spread.
Sprinkle with chopped nuts.
HOLIDAY MINTS
3 egg whites
6 c. confectioners’ sugar
Red and green food coloring
2 t. peppermint extract
2 t. spearmint extract
Beat egg whites until stiff, ad-
ding sugar gradually. Divide can-
Turn To Page 4
or
ak
Fielidayg
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MOORESVILLE PLAZA
(BESIDE LOWE'S F
KINGS MOUNTAIN PLAZA
(BESIDE WINN-DIXIE)
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FOR CHRISTMAS SHOPPING
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BY MAKING THE WINNER'S CHRISTMAS HOLIDAY MORE JOYOUS!
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(BESIDE INGLES FOOD STORE)
off i price outlet
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