Keep Football Fans Cheering
With Change-of-Pace Dips
powoau season is a great time to
take a dip... to the living room,
family room or wherever armchair
athletes gather to watch the game.
Armed with chips and vegetable
dippers, they can dip, dunk and
munch as they please without
missing a bit of the action.
This fall, fuel football fans with
two fast and far-from-ho-hum dips
created by PACE* picante sauce
home economists. Great served hot or
at room temperature, both dips take
their garden-fresh flavor and spicy
jtlapeno “heat” from versatile
PACE* picante sauce, in the cook’s
choice of mild, medium or hot.
Black Bean-Bacon Dip is a crowd
pleasing blend of beans, bacon, garlic,
cream cheese and picante sauce
that’s especially good with vegetable
dippers such as carrots and bell
peppers. Crabby Con Queso is a
richly flavored mix of cheeee, veggies,
picante sauce and imitation crab
moat that tastes great with tortilla
eblf
Expecting a crowd? No problem!
Both recipes are easily doubled.
Black Bean-Bacon Dip
6 slices bacon, diced
medium onion, chopped
cloves garlic, minced
can (16 ounces) black beans,
drained
2/8 cup PACE* picante sauce
1*1/2 ounces cream cheese, cubed
1*1/2 teaspoons cumin
Chopped cilantro
1
2
1
_
remove i
but 1 tablespoon drippings, ao
union and garlic; cook until tender,
rransfer to food processor, add beans
rod process until smooth. Return to
skillet; add remaining ingredients.
Cook until cheese melts; stir in
bacon. Sprinkle with cilantro to
wrve. Makes 1-8/4 cups.
Crabby Con Qumo
3/4 cup chopped onion
3/4 cup chopped green pepper
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup PACE* picante sauce
1/2 pound process cheese spread,
cubed
1/4 pound imitation crab meat,
finely shredded
1/2 cup chopped tomato .
Saute onion, green pepper and
garlic in oil until tender. Add picante
sauce and cheese; cook and stir until
cheese melts. Stir in crab and tomato.
Makes 2 cups.
Peaches Offer Year ’Round Summer Sweetness
us summertime, ana tne pleasures
of the season are at their peak —
warm weather, sunny skies, the
■matt of fireshly cut grass and the
taste of juicy, fresh fruit. Golden
blush in color and delightfully fir- :r
packed, ripe summer peaches are
truly a “seasonal” treat.
Or are they? While it may seem a
Cur cry from winter, the weather will
eventually turn cold, leaving most
summer joys far behind. With a
little pluming — and the help of your
fraesar — the juicy sweetness of
summertime peaches can be eryoyed
by you and your family year ’round.
By freezing fresh peaches now,
anyone can savor the great taste of
a warm, fresh baked peach tart, pie
or cobbler on a cold winter day.
Freezing is the perfect way to
preserve the nutrients, color and
freah taste of harvest-time peaches.
Why not take advantage of this
season’s abundant crop by visiting a
nearby roadside stand, farmers’
market or local supermarket? With
minimal preparation, you’ll be ready
to freesel
Before packing the peaches to
freeze, wash them under cold water
(be sure to choose well-ripened fruit
and handle with care to avoid bruis
ing). To peel, submerge the peaches
for 30 seconds in boiling water, then
plunge them into ice water so the
skin can be removed easily. After
removing the skin, slice the peaches
in halves or in sections, removing
the stones. Then, place them in a
miring bowl. In a separate bowl,
thoroughly mix 2/3 cup sugar and
' teaspoon ascorbic acid for each
q * of fruit Sprinkle the sugar
ascorbic acid mixture over the
peaches and toss to make sure each
fruit section is coated. Allow the
peaches to stand until the sugar
dissolves (about ten minutes).
While waiting for the sugar to
dissolve, you’ll want to label several
Ziploc* brand freezer bags — the
dear, recloeeable zippered bags have
an easy-to-use write on label that
allows you to label and date
everything you freeze. It's always a
goad idea to freeze peaches, and other
sliced or chopped fruit in amounts
called for in your favorite recipes.
For instance, the “Freeform Peach
Almond Tart” (recipe follows) re
quires 3 cups sliced, frozen peaches.
A quart size Ziploc freezer bag will
hold this quantity nicely. Gallon size
bags are more suitable for bulk
freezing.
To freeze, place the peaches in sev
eral freezer bags, press out as much
air as possible and seal the zipper,
leaving a 1-inch opening. Then, press
out any remaining air with your
hands before sealing completely.
Ziploc freezer bags with the Gripper*
Zipper are the easiest closing bags
you can buy. You can actually feel
the zipper grabbing hold for a tight,
secure seal. Fresh frozen peaches will
keep in your freezer for 6 tp 8 months.
Fresh frozen peaches transformed
into a warm, flaky tart simply can’t
be beat “Freeform Peach Almond
Tart” is a sure-fire crowd pleaser.
Ziploc brand freezer bags is the
proud sponsor ot the National 4-H
Food Conservation, Preservation
and Safety program. The goal of
the program is to help 4-Her’s
appreciate food as a re
source, learn about nutri
tion and health and J
develop skills in preserv
ing and preparing food.
Freeform Peach Almond Tart
2 pie crust sticks
1/3 cup finely ground almonds
or pecans
2 tablespoons sugar
1/4 cup plus 4 teaspoons hot
water
3 cups sliced frozen peaches,
thawed
Ground cinnamon
Ground nutmeg
1 tablespoon butter or
margarine, cut into small
pieces
1/4 cup apple jelly, melted
Preheat oven to 450°F. Crumble pie
crust sticks into small bowl; mix in
almonds and sugar. Add water, mix
ing to form dough.
Roll dough on floured surface into
14-inch circle; carefully transfer to
ungreased cookie sheet. Arrange
peaches on dough in circular pattern,
leaving 1-inch border around edge of
lough.
Sprinkle peaches lightly with cin
namon and nutmeg; dot with butter.
Fold edge of dough over peaches.
Bake until crust is golden, about 15
minutes. Cool tart on pan on wire
rack 10 minutes; transfer to serving
plate. Brush peaches with melted
ally.
Makes 12 servings.
* Trmdtmark of Dow Brands
Trademark Licensed from ScoviU Fastener* Inc.
Rx FOR HEALTHY LIVING
Recipe for a Healthy Breakfast:
Just Add Water
By James M. Rippe, M.D.
r
(NU) - Morning... 365 chances a
year for you to start your day off
right — do something good for.
yourself....
Most Americans already know
that doctors and nutritionists con
sider breakfast the most important
meal of the day. We’ve all heard the
old saying, “Eat breakfast like a king,
lunch like a prince and dinner like a
HL’s because beginning the day
with a healthy breakfast gives us the
energy to perform at our peak all day
longTE/en if our busy daily sched
ules mean we don’t always follow
this advice, we at least know that's
the routine we’re supposed to follow.
However, many people don’t
know that starting off the day with a
good, healthy breakfast is important
for another reason: proper hydration.
Hydration, or meeting the body’s
constant need for water, is an impor
tant health issue because every day.
we kj& between 2.5 and 4 quarts of
water, plus another quart for every
hour of vigorous exercise.
Jt is essential that we replace water
that is lost because water is necessary
to keep virtually every biological
function and process in our bodies
running smoothly. In addition, it is
important to remember that proper
hydration mixed with a daily routine
of regular exercise and good nutrition
will lead to a healthier lifestyle.
But, while hydration is important
all day long, it’s especially impor
tant first thing in the mominp. That’s
because overnight, our bodies don't
take in any fluids. So in the same
way that eating breakfast breaks our
food fast, it also breaks our hydra
tion fast.
Our need for water starts first
thing in the morning, so we should
start drinking water first thing. Drink
an 8-ounce glass of water along with
a regular low-fat breakfast, such as
cereal with skim milk, froit, juice
and coffee or tea.
Drinking water with breakfast not
only gets you off to a healthy start
each day, it also gets you into the
habit of drinking water early in the
day, so you’re mole likely to drink it
all day long.
If you make a conscious effort to
drink one X-ounce glass of water with
every meal, you’re already almost
half way to the eight 8-ounce glasses
per day rule suggested by doctors.
You should also keep a holt ic of
water—such as Evian natural spring
water — on your desk at work so
you can drink periodically through
put the day.
• Before you know it you’ll be
drinking the recommended eight
glasses a day without giving it a sec
ond thought. Best of all. you'll feel
better, your body .will operate at its
peak, and you'll also And it’s easier
to control your weight.
With so much in our lives beyond
our control, it’s nice to know that
drinking water first thing in the
morning with your breakfast is one
easy way to make sure your day gets
off on the right foot.
(This is one of a series of monthly
columns by Dr. James M. Rippe, a
cardiologist, director of the Exercise.
Physiology and Nutrition Laboratory
at the University of Massachusetts
Medical Center and Hydration Ad
visor for Evian Waters of France,
Inc.)
Dear Betty Crocrer
l
Q. Because 1 live in a warm
Umate, 1 need a way to stabilize non
airy toppings and whipping cream
0 I can keep my beautifully
scanted cakes out to show for the
ingest possible time. What will pre
ent them from dripping at room
smpenture?
B.M.
Casselberry, Fla.
A. Neither non-dairy toppings nor
vhipped cream hold well beyond 30
ninutes at room temperature. Whip
>ed cream will hold longer at room
emperature if each cup of chilled
Team is whipped with Mi cup of sugar
ind mixed with a teaspoon of
mflavored gelatin that has been
Unsolved in cup hot water and
ihoroughly cooled to room
emperature. Toppings whipped from
1 powdered mix can be held a bit
onger if you use slightly less milk in
preparation.
Fat both food safety and taste,
you’ll do boat keeping them
refrigerated until serving.
Q- What can I do so my cheesecake
doesn’t crack?
E.P.
Plains, Pa.
A. A cheesecake that’s baked in too
hot an oven, or overbaked, is likely to
crack. A small even thermometer
will help you gauge oven temperature
more accurately. And, it helps to
place cheesecake an the middle rack
of the oven so the heat flows evenly
during baking.
Q. Do I have to add salt when I can
"■““■"■"L1_ . _ (
vegetables? Docs it affect the safety
of using them?
G.p
St. Joseph, Mp.
A. You can leave the salt out. Ai)y
amount for seasoning is too small (b
stop food from spoiling. Be sure (o
process correctly. ;J
Do you have a cooking
question? Write “Dear Betty
Crocker,"Box ills, Dept. Betty, Min
neapolis, Minn. 55440.
Tip of the week: The microwave
makes fast work of fruit desserts. Try
baked apples or pears poached in
wine, - ,
• dream's significance is too painful to admit
during waking hours, you may need some help in
analysiiig.what it really means. Try talking about a
puixliny or frightening dream with a trusted friend or
profsesinna) to discover whether you are unconscious
ly "blocking" the message.
USDA Choice Beef
PORTERHOUSE
& T-BONE
STEAKS
100% Pure - Ground
BEEF
Freeh Dally
GROUND
TURKEY__
U.S. No. 1 White
POTATOES
TiMty V
COLOSSAL-SIZE
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Red Or White
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CANTALOUPES
Back To School Picn ic
Easy & Fun! 16 Placas Of
Qolasn Fried Chicken, 2
Lb. Of Baked Beane, 2 Lbs.
Of Cole Slaw Or Mustard
Potato Salad & 12
Snowflake f"QQ
Dinner
Rolls l WEach
Good at deli locations only.
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