Newspapers / The Carolinian (Raleigh, N.C.) / Jan. 24, 1991, edition 1 / Page 17
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Meatier Chili Dish Warms Up Cook-Off Judges _ * . . . ... - r winter vitfl ■ different twiet on chili - heartv "Beef and Black Bean Chili” rank* a cut above by uaing tender chunks of boneless beef chuck roast. Its creator, Carmen Martin Kingery of Manchester Center, Vt., likes to pack the dish for ski trips, but in September it took her to the too as a 1990 National Beef Cook-Off* winner, earning $1,000 as the Best Beef Recipe Using Any Cut fromthe Chuck. Eleven winners were chosen at the 17th annual Cook-Off, held this year in Seattle, Wash. The event’s top honor, BEST OF BEEF, earned more than $16,000 in cash and prises. Next year’s Cook-Off, to be held Sept. 22-24, 1991, in Colorado Springs, promises to be exception ally exciting. In the Indoor, Outdoor Barbecue and Microwave competi tions, 64 contestants from 60 states will test their mettle as America’s top amateur beef chefs — each hoping for a share of more than $36,600 in cash prizes. The American National CattleWomen, Inc. sponsor Am event in cooperation with the Beef Industry Council and the Beef Board. With sourdough bread, sour cream and cheese, “Beef and Bieck Bean Chili” makes six servings sure to warm up any crowd. Here’s the recipe: Beef and Black Bean Chili Preparation time: 30 minutes Soaking time: 12 hours or overnight Cooking time: 1 hour 60 minutes 2- pound boneless beef chuck eye roost 3/4 cup dried black beans* Water* 8 tablespoons olive oil 2 large green bell peppers, chopped 1 large onion, chopped ito4 jalapeno peppers, seeded and finely chopped 3 cloves garlic, minced 1/4 cup chili powder 1 tablespoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 can (28 ounces) crushed tomatoes in puree New Medical Book Classifies Teeth H YDU PARK, N.Y. (AP)—“Taber’s Cyclopedic Medical Dictionary,” one of the moat widely used reference books in the medical profession, states that each of 32 per manent adult teeth can be classified as one of three types: canine, incisor or molar. A good many people who like their cake, and often a portion of someone else’s, too, will probably agree a fourth type of tooth should be ad ded—the sweet tooth. Just about everyone has a sweet tooth, sometimes more than one. They are definitely permanent and generally require some special care. A sweet tooth often demands items like doublechocolate fudge cake or freshly baked apple pie with a scoop of icecream. For those doubly cursed by bring “chocoholics,” nothing short of rich dark-chocolate truffles will provide relief.' Though a sweet tooth may sometimes feel like more trouble than it’s worth, few would be willing to go through life without one. Dessert has been, and will always be, one of the most satisfying parts of any dining experience. No matter how filling a dinner has been, there always seems to be room for dessert. Of late, however, increasing numbers of people are casting a watchful eye on what and how much they eat. Desserts are being banished from diets. Realizing the end of desserts might be drawing near, a group of dedicated baking and pastry preservationists at the Culinary Institute of America have combined talents to create new types of sweets that only taste wickedly delicious. The secret is to be selective when choosing ingredients and to limit the amounts and types of sugar and fats used in preparation. Joseph McKenna, a chef-instructor in the Culinary Institute’s Baking and number of techniques for making healthier desserts. •Sugars are “empty calories,’’ lota of calories with no other nutrients. Molasses and maple syrup have a more distinctive flavor than sugar, which means smaller amounts can be used as a substitute. •Fresh fruit provides sweetness and a host of nutrients, and is a good source of dietary fiber. Pick fruit in season to assure peak flavor. •Use fruit juices for marinating fruits and creating sauces. A fresh orange juice sauce, for instance, can be made by flavoring orange juice with cinnamon, white wine and vanilla bean, and then thickening the mixture slightly with cornstarch or arrowroot. •Avoid unnecessary saturated fat and cholesterol. Use nonstick pans for baking. Vegetable oils or partially hydrogenated shortenings are preferable. Avoid tropical oils (palm and coconut) and substitute towfat yogurt for heavy cream. Try recipes that use only egg whites. TO put these helpful hints to good use, try McKenna s recipe for Dark Chocolate Mousse with fresh raspber ries. . .1 DARK CHOCOLATE MOUSSE WITH FRESH RASPBERRIES 1 cup lowfat yogurt 10 large egg white* % cup white granulated sugar 10 tablespoons cocoa powder, sifted 2 teaspoons vanilla extract 3 os. semisweet chocolate, melted fresh raspberries mint sprigs (for garnish) Place yogurt in a cheesecloth-lined sieve and let drain for l hour. Com bine egg whites and sugar in a mixing bowl and set over a pan of simmering water. Heat, beating constantly with a wire whisk, until the mixture reaches a temperature of U0*F (for those without a thermometer, the mixture should be considerably warm to the touch and resemble the consistency of underwhipped heavy cream). 'Malnutrition Up and At ’Em As kids, staying overnight at Grandma's was always a special treat— and so was waking up to the aroma of a hearty breakfast cooking. For many of us, busy lifestyles and health concerns have changed how we eat today. But there are many ways that we can still enjoy a good breakfast, says Mary Helen Gunkler, registered dietitian and stall' nutritionist for Total cereal. Typical breakfast foods provide nutrients that are vital to overall good health and should be a part of every day's meals. Here's a look at some favorite breakfast foods and the nutrients they provide. Orange juice Rich in vitamin C, which is needed to develop blood vessels, promote healing of wounds and bones, increase resistance to infection and aid in iron absorption. Banana A good source of potassium, needed to regulate fluid in cells. A medium banana also has about 4 grams of dietary liber, primarily insoluble fiber. This type of fiber promotes regularity. Whole wheat toast Margarine Whole Wheat Total Eggs Canadian bacon Yogurt Skim milk An important source of complex carbo hydrates, which provide energy and fiber. Each slice has 2 grams of fiber. A source of fat, used for energy and to insulate and cushion the body and its organs. Some fat is necessary in the diet; moderation • is the key. Provides 100 percent of the U.S. Recom mended Daily Allowance(U.S. RDA)for 12 nutrients, including vitamins A and C as well as iron. It’s also fortified to provide 20 percent of the U.S. RDA for calcium. You need vitamin A for good vision and healthy skin and vitamin C for strengthening blood vessels. Iron carries oxygen in the blood, while calcium helps build strong bones and teeth as well as regulate blood clotting and muscle contractions. Good for protein to help build and repair cells. Health experts recommend no more than three eggs per week, due to their saturated fat and cholesterol content. Cut down on the added fat by boiling or poach ing eggs. Or use just the egg Whites. Another good source of protein. In addition, two slices have less than half the fat of three medium pieces of regular bacon. Rich in calcium. A I-cup serving provides up to 40 percent of the U.S. RDA for calcium. Choose the plain, low-fat or nonfat variety and add your own fresh fruit. Also a good source of calcium. One 8-ounce glass provides 30 percent of the U.S. RDA for calcium. Recent studies help support the value of breakfast in the diet. One study suggests that breakfast may enhance a student's capacity to work on tasks that call for short-term memory and those that demand attention. Another study suggests that adding some types of ready-to eat cereal to breakfast may improve intake of some frequently underconsumed nutrients, including iron, calcium and vitamin A. Perhaps most important is that the overall diet appears to be better when people eat balanced meals and snacks throughout the day. surfing with breakfast. Grandma knew how much wc needed breakfast to carry out our day’s work. That's why it was always "up and at 'em" for breakfast at her house. It's still a good rule to follow in today's household, concludes Gunkler. 1 Clip (4 ounces) shredded sharp Cheddar cheese 3/4 cup dairy sour cream Sourdough bread Soak beans in cold water to cover 12 hours or overnight Drain and rinse beans. Combine beans and 1 quart witer in large saucepan; heat to boiling. Reduce heat; cover and limmer 1 hour to 1 hour 15 minutes Dr until boons are tender. Meanwhile trim excess fat from boneless beef chuck eye roast; cut beef into 1/2-inch cubes. Heat oil in Dutch oven over medium heat until hot. Add bell peppers, onion, jalapeno peppers and garlic; cook 10 minutes or until tender, stirring frequently. Increase heat to high; add beef. Cook 6. minutes or until beef is no longer pink, stirring frequently. Reduce heat to low; stir in chili powder, cumin, salt and pepper. Cook and stir 1 minute. Stir in tomatoes. Cover and simmer 1 hour 20 minutes. Drain beans; add to pan and simmer 10 minutes. Transfer chili to serving bowl. Serve with cheese, sour cream and sourdough bread. 6 servings. *1 can (15 ounces) black beans, rinsed and drained, may be sub stituted for dried black beans. Nutrient data per serving of chili: 460 calories; 20 g fat; 750 mg sodium; 98 mg cholesterol. Your favorite original beef rec ipe(s) could be worth more than $15,000 in cash and prizes in the 1991 National Beef Cook-Off! To enter, just mail your Indoor, Microwave or Outdoor Barbecue recipes by March 1, 1991, to: Na tional Beef Cook-Off Entries, 444 N. Michigan Ave., Chicago, IL 60611. A, Dear Betty Crocker m Q. I use powdered sugar to top my sponge cake, but after a day it disap pears into the cake. What do you sug gest? Ms. D.W.T. Northfield, N.H. A. Fine powdered sugar does tend to be absorbed by a moist Cake such as sponge cake. There’s a specialty sugar called doughnut sugar that has a more coarse texture, preventing it from being absorbed as easily. Doughnut sugar is available from specialty baking mail order catalogs and stores. Q. How long can baked apple pies be frozen? F.C. ■ St. Louis, Mo. A. Most baked, two-crust fruit pies will keep for up to four months in the . freezer. Be sure to wrap them well ' before freezing. However, custard, cream or meringue-topped pies do not freeze well , Q. Some hard-boiled eggs are im possible to peel. What method do you recommend? L., M. and K. St. Clair, Mich. A. Very fresh eggs are the most difficult to peel. Instead, use refrigerated eggs that have aged for a week to 10 days to make hard-boiled eggs. After cooking them, cool im mediately in a bowl of cold water. Then, crack and peel the egg under ......or rnis maxes peeling easier and helps remove the small fragm%ijis%f shell. Do you have a cooking question? Write “Dear Betty Crocker,” Box | 1113, Dept. Betty, Minneapolis, Minn. 55440. Tip of the week: For a change, use leeks instead of onions for sdups, stews and salads. Or braise them with roast beef, pork or chicken. Buy leeks with firm, crisp, green S&lks and white bulbs. Youths Host First Meet The Youth Council of the Raleigh/Apex NAACP will have its First meeting of the new year on Sun lay, Jan. 27, at 4 p.m. at Davie Street Presbyterian Church, 300 E. Davie St. A workshop on “Motivation and Self-Esteem” will be conducted by 3rova Bridgers of the Department of sublic Instruction. All members and any other youth in he area who are interested in becom ing an active part of the youth council are urged to attend. Come out and br ing your ideas for fundraisers, membership drives, and activities that you would like to see the group embark upon for 1991. Youth memberships are $3 or $5 with a subscription to the Crisis magazine. For more information, contact the president Robi Roberts, at 829-9478 or the advisor, Lucille Sidberry, 839-1385 Prices in this ad good Monday, January 21 thru Sunday, January 27,1991. USDA Choice Beef BONELESS RIB EYE STEAKS/ BONELESS NEW YORK STRIP STEAKS Extra Lean - Whole Or Half (5-7 Lbs. Avg.) Sliced FREE! BONELESS PORK LOINS !■*.* r Head SNOW WHITE CAULIFLOWER/ Bunch FRESH GREEN BROCCOLI - 99 First Of The Season! PEACHES/ PLUMS/ NECTARINES/ Thompson “SEEDLESS” 2 Liter - Diet Pepsi PEPSI COLA $129 There is a Food Lion location Gourmet TURKEY BREAST America’s Fastest Growing Supermarket Chain Needs Store Managers. If You are a college graduate or have grocery management ex perience... and are free to relocate contact: FOOD LION, INC. 906 Airport Rd. - MV Salisbury, N.C. 28144 Attn: Tammy Daniels E«nl Opportunity Employer - Da Agencies. Please.
The Carolinian (Raleigh, N.C.)
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Jan. 24, 1991, edition 1
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