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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Feb. 21, 1980)
S A N D Y ( O r « .) P O S T T h u r v . Feto t i . lteO (S «c J) The SÉndy Post Nutrition up-date New jelly by JA N E G RAC E. R.D Well they finally did it and i t ’s about tu n e ' Welch's and Smucker's both are now making jellies w ith leas sugar Welch’s has a new grape and strawberry “fr u it spread” w ith one-third less sugar and Smucker’s has a grape spread with one-half less sugar then their regular jellies I was surprised and delighted when I firs t heard af these new products Anytime sugar is reduced in any food it saves calories and improves its nutritional quality I've investigated these new products and w ill give you a brief review of my findings. F irst of all. federal food regulations state that jellies must be at least 45 percent fru it. This leaves 55 percent to be made up of sweetners. A sm all amoimt of pectin, acid and preservatives are often a part of this 55 percent also. Since sugar is cheaper than fru it, you better believe that most food manufacturers are not going to add any more fru it than they have to fo r je lly , So in essence, most jellies in the supermarket are over h a lf sugar and less than half fru it w ith a little pectin and preservatives thrown in. Smucker's and Welch’s are calling them new products fru it spreads ' This means they must be using less than 45 percent fru it since they are not using the term “ jelly. ** So don’t think that they are cutting out the sugar and making up for it w ith f r u it The sugar is being replaced w ith w ater I'm not saying this is bad. 1 just want you to be aware of exactly what you're getting if you purchase these items. A closer look at the labels tells the following in form ation Welch's grape spread is made up m ainly of grape juice, sugar, grape puree and water Two teaspoons contains 20 calories at a cost of six cents an ounce Welch's regular grape jelly is made up of com sweetners, grapes and sugar in that order and casts five cents an ounce. Smucker's grape spread contains grape juice, sugar and water w ith 16 calories in two teaspoons at a high cost of 8 4 cents an ounce. Their regular grape je lly is made of grape juice and sugar at five cents an ounce W ith both brands of fru it spreads you are paving more for less sugar and additional water This doesn't make sense but th a t’s the way it is. I t is also interesting to note that the Welch's grape spread appears to be in the same size ja r as the regular grape je lly w ith only a four cent difference in price In actuality, the grape spread contains two ounces less for the higher price I got tired erf waiting around for one of the big jelly makers to fin a lly produce a jelly w ith less sugar and have come up w ith a great home method for grape and apple jelly I t takes about 10 minutes to make this jelly at a cost of 5 4 cents an ounce. The best part is that it contains no additional sugar. Simply buy the unsweetened frozen grape or apple juice concentrate at the sip e rm a rke : M ix them w ith enough cold water to make on quart of juice. Add one package of Slim Set and bring to a boil fo r one minute Pour into jars or plastic containers. When it cools you’ll have a delicious tasting jelly This recipe makes 30 ounces of jelly. You can store it in the re frig e ra to r and because it's so easy to prepare it can be made fresh as needed I urge you to try these new fru it spreads if you or your fam ily eat jelly in any amount I t ’s another step in the direction of improved nutrition. Hedgerows 1 orv: rin g fruit Hedgerows are bearing fru it in Oregon — and ap parently that could be a boon to the state s agricultural production F o r 12 ye a rs. P o rte r Lombard, superintendent of Oregon State U n ive rsity’s Southern Oregon A g ri c u ltu r a l E x p e r im e n t Station at Medford, has experimented w ith growing pears on small, neatly - pruned trees planted about five feet apart in hedgerows In an article in the winter issue of O regon's A g r ic u lt u r a l P ro g re s s , magazine of the Oregon A g ric u ltu ra l E x p e rim e n t S ta tio n , the OSU h o r ticu ltu rist says the uruform- looking hedgerows could be the orcharc aesigr of the future, increasing production and the start-up tune for new pear orchards “ With proper management I think it is very promising We have orchards in this area 50 years old that aren’t producing what our young i seven-year-old) hedgerows are,” he said Lombard said the reason fo r the hedgerow planting te ch n iq u e , developed in Europe in the 1960s. is sim p le . The outer two feet of a pear tree lim b receives most of the sunlight and is the “ bearing surface' that produces fru it “ Why waste tune and space growing long lim bs'” ’ said the scientist “ We try to get the bearing surface area filled out as quickly as possible, then prune the tree sides and top.” The OSU researcher said the hedgerow approach also helps new orchards reach fu ll production in seven to nine years; conventional orchards take 20 to 25 years. Home & Garden I shouldn’t wonder Another holiday I always shudder when the firs t words I hear fro m my g ir l returning fro m school are “ Next week is a short one, there’s another holiday” I wonder how much education she’s actually getting between holidays and school closures due to bad weather February 18 didn *t sound like a fa m ilia r date to me so I had to ask her what the holiday was for. She gave me one of those ‘ don’t you know anything” looks and said, "Monday is the birthday of all the presidents of the United States. Everybody celebrates it by staying home fro m school and taking m in i trips like to the zoo or to the m ountain.” Really , I thought, how pa trio tic “ How do you suppose,’ I asked her. “ all the men that became presidents of the States managed to be born on the exact same day?” ‘ ‘I wondered about that too,” she said, “ but I figured it must have been an easy way to tell who was going to be president. Every tune they needed a new one people just looked around u ntil they found a man bom on February 18. that man was the new president ” Wish that it was that sim ple. The odds of finding a capable leader w ith that method m ignt not be any greater than the one we have to w ork w ith now. Special delights I could see that she had missed something in the teacher’s explanation of the holiday I pointed out the birthdays of George Washington and Abraham Lincoln on the calendar and asked her if she knew who they were “ They were the firs t two presidents of the United States. ” She went on w ith authority , “ George Washington didn’t have any kids because he was the father of a country and that made him too tired to be a daddy. He liked cherry pie better than apple pie. but he ditto *t own a ladder so he had to cut the tree down to pick the cherries. He was always saving his money and woulcto *t buy anything unless it was on sale, th a t’s why the stares have sales now on his birthday But he ditto T like roses on Washington's b ir thday and the bushes always look te rrib le when he's done.” “ You certainly are a fountain of knowledge.” I told her, “ I ’m almost afraid to ask what you know about Lincoln.” Beanung w ith delight, she went on about Lincoln. " L in coln was Washington's skinny brother and his nickname was Sam. When he was president he had to wear black suits a ll the time, but when he got older he had his suits made red, white, and blue like the flag and everybody called him Uncle Sam. Both brothers had the same favorite numbers so they took turns w ith them, th a t’s why Lincoln is on the penny and Washington is on the ruckle, then Washington is one the dollar and Lincoln is on the fiv e .” “ Very im pressive," I told her, “ you really know ho» to fracture the facts.” I hoped her teachers were sm art enough to rearrange the facts, if school could stay in session long enough. 1 whipped up a Washington cream pie in honor of the “ b rothers" and their predecessors. I told m y quiz kid that the pie was really a cake and that it had been created by M artha Washington Curious to hear what scrambled statistics she could come up w ith, I coaxed her on, “ Do you know who she is?” “ Sure,” came the snappy reply, “ she's the mother of the country and she had to make the firs t flag instead of knitting booties” M t Rushmore's outline must have cracked a sm ile at that one Transplanting can start For cool season crops Although it is too early to s ta rt growing most vegetable transplants fo r next spring s garden, transplants of cool season crops can be started fro m mid to late February Cool season crop6 re fe r to those vegetables which grow best in the cooler tem peratures of early spring (50 to 65 degrees I. With some, the quality is reduced by the summer heat. These crops in clu d e le ttu c e , c h a rd , cabbage, cauliflow er, cress, endive, beets and onions. “G enerally, you should plant seeds for transplants about a month before the seedlings can be planted o u td o o rs .” says R ay McNeilan. OSU Extension agent In many parts of Oregon, cool season crops should be planted outside in A p ril as soon as the soil can be worked However, growing conditions can vary w ithin a small area so gardeners who are unsure of planting times should check w ith local g a rd e n e rs or g a rd e n in g stores There are two basic ap proaches to growing tra n splants 1. plant seeds in a starter fla t and move them to individual pots after the plants have come up; 2. plant seeds directly into ind'.viduai pots When growing transplants, c o n s id e ra tio n should be given to the soil m ixture, seed planting depth, tem p e ra tu re and w a te rin g , McNeilan says A serious problem en countered when growing vegetable transplants is a disease known as damping: o ff.” which attacks ger m inating seeds and sm all seedlings The disease can be p a rtia lly overcome by using a sterilized soil mix. Commercial potting or rooting mediums that are soil-less and sterile may be purchased Or a homemade m ix can be made by. blending one part garden soil, one part peat moss or screened compost and one part sand or perlite, he said Then place the m ix in a two or three inch deep baking- par. Bake the soil m ixture in a 180 degree oven for 30 to 45 minutes. Turn off the heat, but w ait u n til the oven cools before rem oving the soil Seed planting depth, should be c a re fu lly observed. M e N e ila n said. Shallow planting is recommended for seedlings. G e n e ra lly , a suitable planting depth is equal to about twice the diameter of tlie seed, he added This means a thin covering of soil m ixture at the most. A fter sowing the seed, the planting m ix should be watered by placing the seedling containers in a pan of water and letting the w a te r seep u p w a rd . Watering from the top runs the risk of washing away the seeds. In the case of seedling flats, this procedure ma.’ not be possible. Sunply water them w ith care Seeds need a tem perature of 75 to 80 degrees in order to germinate ra p id ly. Once germ ination has taken place, move the seedlings to a cooler area Cool season crops do best in a tem perature range of 50 to 65 degrees. “ A spot w ith good air c ir culation w ill help prevent mold and damping o ff,’ says McNeilan. Once the seedlings are one inch high, or have formed their firs t true leaves, they should be transplanted to small pots, or spaced out in a larger flat where they w ill have room to develop, he said R em e m b e r, only cool season crops should be started as seedlings during February , and then only if it is known they can be tra n s planted in early A p ril. A com m on m ista ke is to become too anxious to get started and plant seeds too early. “ The result is usually stunted or spindly plants that may die or produce little when transplanted outside.” says McNeilan. Peas are one cool season crop that should not be started as transplants They do best if seeded directly in the garden as soon as the soil can be worked. Peas can be planted as early as February in western Oregon by PATRICIA CURL E xotic and special recipes are fun to prepare. Unique desserts or after dinner drinks can add a sparkle to everyday dinners. _ My sister sent me some recipes for expresso coffee, and desserts made w ith Grand M arnier liqueur. Included w ith the coffee recipes was a history of the expresso machine that I found very interesting. Benzira. Pavom and Arduino are three Ita lia n men who invented the “ expresso machine" three-quarters of a century ago. bringing excitment and exoticism to the coffee bean and the coffee industry. Expresso is a fast way of preparing coffee under steam pressure to give an instantaneous brew. It provides a base for many delicious recipes by adding cognac, liqueurs, chocolate, rum and citrus peels. The early expresso machines were large w ith many spigots and usually adorned by an eagle, the symbol of “ espressoism ” Today most expresso is made in modem macchinettas t individual drip pots). There are many copper macchinettas. each one usually makes ap proxim ately 14 cups, denutasse size. Correct coffee to w ater proportions are 3 oz water to each two tablespoons drip grind coffee. Follow directions for your m acchinetta on assembly and brewing Cafe Brulat Cafe Brulat is an expresso drink my sister highly recommends. It is impressive when prepared at the table. It has a dram atic blaze and a pungent arom a. Place four oz. of caurbaiser. two sm all cinnamon sticks, eight whole cloves. 10 lumps of sugar, two tablespoons chocolate syrup, two strips of orange peels and two lemon peels in a chafing dish. Ignite caurbaiser and s tir u n til blended. A fter one or two minutes, slowly pour in two measuring cups hot expresso and stir To serve, strain into denutasse cups. Makes four servings Irish coffee Place ingredients in warmed table wine glass or Irish coffee mug Put in two teaspoons sugar, fill two-thirds fu ll w ith hot coffee. Add two tablespoons Irish whiskey, s tir and top w ith whipped cream Sprinkle w ith nutmeg One serving Following are some Grand M arnier recipes Marnissimo Whipped cream 2 teaspoons sugar 3oz coffee lo z Grand M arnier In a glass add sugar. Grand M arnier and hot black coffee Top w ith whipped cream. Serve without m ixing. Coupes de fr u its 2 oranges 2 bananas 1 apple 5 tablespoons sugar 1 4 or Grand M arnier 2 tangerines lemon juice strawberries, raspberries or fru it, according to season. Peel and cut up the fru it, place in individual dessert cups. Sprinkle the sugar between the layers. Sprinkle w ith lemon juice and Grand M arnier Serve chilled. Serves four. Crepes Flam bees 1 cup m ilk sm all pinch of salt tw o-third cup flour 4 cup Grand M arnier 2 tablespoons sugar 2 eggs 7 tablespoons butter Pour two-thirds of the m ilk in a bowl, add the salt and sugar, eggs and flour and beat well Then m ix in the rest of the m ilk and butter and two tablespoons Grand M arnier. Cook each pancake in butter. Sprinkle w ith sugar and fold in quarters Arrange them on a buttered metal plate and place in chafing dish. Sprinkle rem aining Grand M arnier over them and ignite. Serves six. MT. 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