IUTTIR
WHIPPED HEAVY CREAM
V. .
SOUR CREAM
COTTAGE CHEESE
WHIPPED HEAVY CREAM
COTTAGE CHEESE
ICE CREAM
YOGURT
-
.
Ham with Paach Chutnay
1 4*1. folly cooked boneles ham
Patch Chutney (recipe follows >
Place ham in shallow pan and ruu*t n. .<
325#P oven until meat thermometer ivmu
140*7 (about 11/2 to 21/4 hours). Slice Imm
thinly to serve; serve with Peach Chutney
on the side.
Peach Chutney:
1 14b. can peach slices in natural juice*,
drained
3/4 Cup cider vinegar
1 2 Cup brown augar
l Apple, pooled, corod. chopped
I ’IVurponn pickling npiji-*
•Knee nf‘1/2 lemon
Chop pcachoM cuureoly, Combiny all ingre*
fi n-nii. in large aaucopan; dimmer 20 min.
uU'o inickonod slightly Ciiol nml ro
I'rigi-rnu-. Servo ut room tymphrnuiri- with
baked hum. Make* M oupn
Fresh Pea Soup
1 Lb. freshpeas, shelled (or 10-oz. pkg.
frozen green peas)
2 Green onions, chopped
1/8 Teaspoon thyme
Pinch of sugar
2 Cups chicken broth (made from
bouillon cubes)
1 Cup milk
Salt and pepper, to taste
Nutmeg, shredded carrot (garnish)
In large saucepan, bring first five ingredi
ents to a boil. Reduce heat, cover and sim
mer 20 minutes. Let mixture cool slightly.
Puree, in batches, in food processor or
blender. Stir in milk, season with salt and
pepper. Cover and refrigerate. Serve gar
nished with grated nutmeg and shredded
carrot, if desired. Makes about 4 cups.
Mustard New Potatoes
12 Small red potatoes
2 Tablespoons butter
2 Tablespoons mustard seed
1/2 Teaspoon curry powder
In large saucepan, cover potatoes with
water. Bring to a boil; cook until potatoes
are tender (10 to 15 minutes). Drain. Melt
butter in large skillet, stir in mustard seed
and curry powder. Add potatoes to skillet,
toss 2 to 3 minutes, until potatoes are well
coated. Serves 4.
Spinach Custard
4 Eggs
1 Cup milk •
1/2 Teaspoon seasoned salt
1/2 Teaspoon ground black pepper
1/4 Teaspoon nutmeg
1/4 Cup Parmesan cheese, grated
1 Pkg. (10 oz.) frozen, chopped spinach,
thawed
In large bowl, thoroughly beat together all
ingredients except spinach. Squeeze all
liquid from spinach, stir into egg mixture.
Pour into greased 12-quart casserole. Bake
at 350°F for 30 to 35 minutes, until custard
is set (knife inserted midway between cen
ter and outer edge comes out dean). Let rest
10 minutes before serving. Serves 4.
Sfpi# Q
ensational Oeafood
Helpful Hints on Health and Happiness —
Surimi Seafood Is Soup-er Convenient
Wonderfully delicious—ai\d won
derfully convenient for many home
makers with hectic schedules—is a
seafood from Japan called surimi that
makes marvelous quick and healthy
meals.
Surimi Seafood is made from high
quality lean, mild-tasting white fish,
usually Alaska pollock. It’s shaped
and flavored to resemble crabmeat,
shrimp tails, lobster, and other
seafoods. It is nutritious, convenient,
reasonably-priced, endlessly versatile,
and available all year round in the
fresh seafood case at local supermar
kets.
Soups made with Surimi Seafood
make a hot satisfying meal—and since
the seafood is completely cooked it
only needs reheating; add it to the
soup during the last five to ten min
utes of cooking.
Here are two soup recipes you
might like to try. Add a whole grain
bread, a vegetable plate and perhaps
an inexpensive wine and you have a
memorable and cozy meal.
SEAFOOD CORN CHOWDER
1 tablespoon margarine
1 cup chopped onion
1/3 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon all-purpose flour
1 can (10-1/2 oz.) low sodium
chicken broth
2 cups skim milk
1 can (12 oz.) evaporated skim
mUk
8 to 12 ounces Surimi Seafood,
crab flavored, chunk style
2 cups fresh of frozen whole
kernel corn
1/2 teaspoon black pepper
1/2 teaspoon paprika
Soups mod* with auriml mako a dallelous hot msal in minutes.
Melt margarine in large sauce*
pan over medium heat. Add onion,
celery and green and red pepper.
Cook uncovered on moderate heat
for 4 to-5 minutes or until vegetables
are soft. Add flour to vegetable
mixture, cook and stir constantly
for 2 minutes. Gradually add
chicken broth and bring to a boil.
Add milk, evaporated milk, Suiiml
Seafood, cons, black and pa*
prika. Heat, stirring ocankmaly, 5
minutes or until chowder Is hot Sene.
Yield: 6 main-dish servings,
about 8 cups.
ASPARAGUS AND SURIMI
SEAFOOD SOUP
3 cans (10-1/2 ox. taeh) low
sodium chicken broth
(about 4 cups)
2 thin slices fresh ginger
2 cup* diagonally ilktd
asparagus (|/2" long)
(about 3/4 pound)
1/4 cup sliced pus oulaa,
including part of groan lap*
3 tablespoon* rice ilnigar or
white wine vinegar
1/4 teaspoon crushed red pepper
8 to 12 ounces Surial Seafood,
crab flavored, chunk style or
leg style, cat dlagaaollp
crushed pepper, ShMnarS aMuutss
or until the asparagus Is crisp ten
der. Add Suriml Seafood and ska*
mer 5 Hilaries laager or antfl sea
food Is hat. Remove and discard
ginger. Serve hat.
Yltldr 1 main fish sin lags or |
appetiser servings, ahari * cups.
Lower Fat Entrees At Your Fingertips
Almost daily you hear advice to "cut the f;it" from your diet...but how can
you do it without giving up everythin;: wonderful?
For starters, rethink the kind of fat \ ou use to prepare your meals. If you’re
cooking with butter, lard or bacon !r all high in saturated fat, it’s time to
make a change because saturated fats raise blood cholesterol levels which
contribute to the risk of heart disease
Low in saturated fat and light in flavor, corn oil cooking spray is an
excellent choice in a healthy diet. B\ using the spray you spare the fat and the
calories too!
For inspiration, try Orient Express Shrimp. Spiked with ginger and garlic
and dressed with a sauce delicately thickened with com starch, this dish
makes a delicious and oh-so-easy lower fat meal.
For additional entree recipes write to: V1AZOLA No Stick and ARGO
Com Starch, Box 307, Dept. NS. Cosentry. CT 06238.
Orient Express Shrimp
1/4 cup light teriyaki sauce
2 tablespoons cider vinegar
1 tablespoon ARGO Corn Starch
MAZOLA No Stick Corn Oil Cooking Spray
2 doves garlic, minced
3/4 pound shrimp, shelled and deveined
1 bag (16 os) frozen mixed vegetables, (such as broccoli, red peppers,
bamboo shoots and mushrooms) thawed, undrained
In small bowl stir teriyaki sauce, vinegar and corn starch until smooth;
set aside. Generously spray large skillet with cooking spray. Heat over
medium heat Add garlic, shrimp and vegetables. Cook, stirring con
stantly, 3 to 4 minutes. Stir sauce mixture; add to skillet. Stirring con
stantly, bring to a boil over medium heat and boil 1 minute. Makes 4
Each serving provides: 190 Calories, 22 g protein, 20 g carbohydrate,
2 g total fat, 1 g polyunsaturated fat, 0 g saturated fat, 130 mg cholesterol,
679 mg sodium.
1991 Tribune Media Service*, Inc.
Ail Rights Reserved
"I’m gonna try some. When It comes to
seafood, usually the uglier it is,
the better it tastes."
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FOOD FOR THOUGHT