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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Aug. 20, 1981)
•w 12 SANDY (Of« ) POST Thun August 20 1981 ( $ « ***«••< * « V • ♦ V 2, Offers popular alternative Quiche ideal for counting calories Counting calories this summer? Kemember to keep a close watch on the nutritional values of food as well Choose from a variety of foods to make certain that the nutrient needs of the Ixxly are being met Dairy products have been popular with dieters they offer variety and good taste to a diet that's often bland and unexciting Remove quiche from your list of “for- b dden foods ' with one simple change, t ike your pie without the crust Low Calorie Quiche cooks in in- dividual casseroles or bakers so there’s no need to add extra calories with a crust Water chestnuts and chopped green onion blend with the simple mike and egg custard and bake until set in the nucrowave or conventional oven At 256 calories per serving, this main il ,h pie is sure to make dieting a whole lot easier Sensible dieting means following this simple rule everything in moderation Choose a variety of foods from each of tin (our food groups in order to main tain the proper balance of nutrients M ilk, cottage cheese, yogurt, sour c re a m and n a tu ra l cheese a re members of the dairy group any com bination of these w ill help fu lfill the dai ly recommendation for dairy foods onion, parsley, flour, salt, tarragon, basil and pepper Pour into casseroles. Sprinkle each with 1 tablespoon cheese. Bake in 375 degrees oven 30 to 35 minutes or until set in centers Makes four servings Low-Calorie Quiche Microwave method: A ll ingredients remain the same except for flour, which is increase to 2 4 tablespoons Frain and chop water chestnuts Divide evenly between four (10-ounce) in dividual casseroles approved for use in microwave oven 1 (8 4 ounce) can water chestnuts 1 4 cups m ilk 5 eggs 1« cup chopped green onion '< cup minced parsley 2 tablespoons flour three-fourths teaspoon salt 4 teaspoon tarragon, crumbled 4 teaspoon basil, crumbled one-eighth teaspoon pepper 4 cup grated Parmesan cheese Drain and chop water chestnuts Divide evenly into four (10-ounce) in d iv id u a l ovenproof casseroles or bakers Combine m ilk, eggs, green Heat m ilk in one-quart glass measure for three minutes on Full Power, or un til scalded Gradually beat in eggs Stir in onion, parsley, 2 4 tablespoons flour, salt, tarragon, basil and pepper Pour into casseroles Sprinkle each with one tablespoon cheese. Cook, uncovered, seven minutes on Full Power or until almost set in center Let stand five minutes to finish cooking Makes four servings Low-calorie quiche is an easy way to enjoy enjoy dieting and rich tasting foods at the same time Cooking for kids Kitchen is great for teaching kids Part 1 in a series When adults cook, it can be a creative experience Often, however, it is merely another chore. But to children, cooking is more I t ’s magic. A toddler s favorite play area is usually the kitchen, pots nd pans his favorite toys As they grow, youngsters remain entranced by the putting together of meals . . the way gelatin gels and puddings go from liquid to semi solid, the • ay crisp pasta softens in boiling water, and dough becomes t read after baking It's entertainment, and it can be educa tional Experts in the field of child development indicate that here is a great deal to be gained by having children par ticipate in the meal planning and producing process It can nrich the fam ily relationshps and encourage creativity, oost self confidence and improve coordination In the kit- hen, a child can learn to develop organizational abilities and a cooperative spirit Menu planning can be an early introduction to the science f nutrition and the importance of eating well balanced meals Grappling with measuring cups and spoons can lead to a better understanding of the formidable fractions that plague most fifth graders The study of recipes and labels can help improve reading skills And even the tiniest of tots find learning how to tell tune easier when they're watching the clock’s big hand for the moment that the cookies can come from the oven .Nourish minds as well as bodies Of course, there are negatives, too It is generally faster, neater and less demanding of one's patience to do it oneself Che rewards, however, are there and supervision of in itia l ef forts can reap them Getting Started With Young Chefs 'Yes, I know it would be good for my child to learn to cook, hut I don’t think he can handle things ca re fu lly.” You may ask .is do many parents, "How do I begin to teach him to cook’’ ” Kids can do much more than their parents think, report children's cooking school teachers. Unfortunately, mast parents underestimate the abilities of their children With pa tient instruction and encouragement, kids can learn to cook at a relatively early age The tim e to start is before the magic fades The experts ad v tse parents to start encouraging children to do simple things a hen they are very young and eager But how do you know what your child is ready to do? Of course, your child's age and skill level are the keys. Even a two year old is able to try a hand at stirrin g and ad ding lightweight ingredients to a bowl A three year-old should be able to pour liquids and to s tir a cheese sauce m ix ture into macaroni which you have cooked, for example Also, starting children out with nutritious food, rather than they typical cookie projects, sets an excellent example at the beginning and encourages an appreciation for a variety of wholesome foods And cooking is a valuable experience for both boys and girls By four or five, children can peel oranges and eggs, tear lettuce for salads, wash vegetables, shape hamburgers and cookies, and even s tir mixtures on the range Their hand coordination and attention span is improving at this age and they can accomplish more advanced tasks At about age seven a nationally known children's cooking school begins accepting youngsters for its classes By this age. children should be able to cut and chop ingredients, with adult supervision of course They can also learn to measure and can follow instructions with several steps After They Can Read le a rn in g to read opens up a whole new world to a child and is a big step toward cooking independently. When a child can read simply w ritten steps of recipes, he is on his wayto preparing a whole dish on his own By age 12 or sometimes younger, a child should be able to prepare a simple meal completely on his own. if you have cooked along with him since childhood He has learned many techniques from you, enjoyed the experience, and now has the confidence to strike out on his own As your child moves into the teen years, the rewards of your efforts can begin to be measured in terms of the easing of your ow n time in the kitchen Many teens make a valuable contribution to the fam ily work load by having dinner started when parents get home from work and by dooking some weekend meals This series on cooking w ith children includes a lesson on measuring kitchen safety and four specially designed recipes for fa m ily cooking projects The tasks handled by children w ill naturally depend upon the age of the particular child and is level of cooking skills But the idea is to have fun, be creative, and they enjoy eating a nutritious meal Sign-up early at CCC Students planning to at tend Clackamas Community College this fall are advised to pick up their registration appointment cards early, ac cording to college officials A d m is s io n s D ir e c t o r Chuck Adams explained that recent budget cuts have lim ited the number of class sections offered this fall "Because the classes are fill ed on a first come, first- serve basis, getting registra tio n a p p o in tm e n ts e a rly could make a difference in getting preferred classes * be said I < 1 1 t , > • < **
