Page 4 Section II Portland Observer, Juna 17,1982
Cinnamon Swirl
Dough:
to make a soft dough.
Turn out onto lightly floured sur
face; knead about 10 minute« or un
til smooth and satiny. Shape dough
in to b all; place in large greased
bowl, turning once to coat surface
o f dough. C over; let rise in warm
place about I hour or until double in
size. Punch dough down; divide in
half. Roll each half to form a 14 x 7-
inch rectangle.
For filling; Grease two 8 x 4-inch
lo a f pans. C o m b in e sugar, nuts,
flo u r and cinnam on. A d d butter;
mix u n til c ru m b ly . S p rin k le each
rectangle with half o f filling. Start
ing with short side, roll up. Place in
prepared pans. Cover; let rise about
43 minutes or until nearly double in
size. Heat oven to 373 °F. Bake 40 to
43 m inutes, shielding w ith fo il, if
necessary. Remove from pans; cool.
D riz z le w ith thin confectioners
sugar glaze, i f desired. M akes two
8 x 4-inch loaves.
2 pkg. active dry yeast
Vi cup warm water (110* to 115*F.)
Vi cup vegetable shortening
Vi cup honey
1 tablespoon salt
2 cups m ilk, scalded
3 Vi to 6 cups all-purpose flour
2 cups oatmeal (quick or old
fashioned, uncooked)
Fitting:
1 cup firmly packed brown sugar
Vi cup chopped pecans
Vi cup all-purpose flour
2 tablespoons cinnamon
Vi cup butter or margarine, melted
For dough; D issolve yeast in
warm water. In large bowl, combine
shortening, honey and salt. Pour
scalded m ilk over shortvning m ix
tu re. C o o l to lu k ew a rm . S tir in 1
cup flour. Add dissolved yeast and
oats. Stir in enough remaining flour
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In m edium saucepan, com bine
m ilk, oats and salt. Bring to a boil.
Reduce heat; simmer 3 to 5 minutes
for quick oats, 6 to 8 minutes for
old fashioned oats. Remove from
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Fresh or canned peach slices
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O O z-
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heat. Cover; let stand 2 to 4 minutes
b efo re serving. Serve w ith peach
slices and b row n sugar. M akes 4
servings.
Microwave oven directions: Com
bine ingredients in 1-qt. glass mea
sure or bowl. Cook at H IG H 6 min
utes fo r quick oats, 8 m inutes for
o ld -fa sh io n e d oats, s tirrin g once
half way through cooking time; mix
well. Cover with wax paper or plas
tic w rap. Let stand 2 to 4 minutes
before serving.
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SHERRIE G A R O N
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Good nutrition vital
for mother, baby
jL»KlJ I ilTiLS
A Simple Starter
fo r A ny Day
For a hectic day, a simple meal can be complemented by a simple, but de
licious salad. Crudites, a French term for crisp, raw vegetables, make a de
lightfully simple first course to any meal. A selection o f fresh, crisp celery,
cauliflowerets, radishes, carrot sticks, sliced zucchini and cherry tomatoes,
as shown here, make a pleasant arrangement varied in color, shape and tex
ture.
Traditionally, crudites are accompanied by a dressing or dip that is well-
seasoned. Blue cheeMdressing can provide the creamy, but flavorful accent
that’s just right for fresh vegetables.
For cooks in a hurry, the vegetables can be cut ahead o f time. To main
tain crispness, store cut celery, carrots, and radishes in separate covered,
air-tight containers filled with water, for several hours or overnight.
Getting basic nutrition in fo rm a
tio n in to the hands o f pregnant
women can mean improved eating
habits good fo r both baby and
m other, reports M arg aret B akke,
Oregon State University Extension
nutritionist.
T h at’s the finding o f a study done
o f the first 2,400 persons to receive a
series o f six letters about “ Nutrition
and Pregnancy” from the O SU Ex
tension Service. The letters were
first sent in July, 1980. Since then,
nearly 5,000 have been mailed from
Extension county offices.
In a random survey o f the first re
cipients, those responding said they
decreased their intake o f alcohol,
c affe in e and n o n -p rescrip tio n
drugs. A t the same time, nearly 70
per cent said they increased the
amount o f fruits and vegetables they
ate and increased th e ir m ilk con
sumption.
In addition, 45 per cent o f the re
spondents noted they made some
changes in how they prepared food.
Changes listed most often included
less frying and more broiling, more
use o f salads and less use o f salt.
Changes in the snacks eaten were
reported by 56 per cent. Changes re
ported ranged fro m eating more
fruit to substituting fruits and vege
CO.
tables for candy.
M o re than 90 per cent o f those
answering the questionnaire were
between 19 and 34 years o f age and
50 per cent reported this was their
first or second pregnancy. More than
40 per cent said they shared the
“ N u tritio n and Pregnancy” letters
with someone else.
“ Pregnancy, a time when women
are th in kin g o f themselves and
another person, is a good tim e to
present women with basic nutrition
in fo rm a tio n ,” Bakke notes, “ be
cause there is real motivation to take
positive action.”
Like any group, pregnant women
w on’ t make changes without good
reasons which are ou tlin ed in the
series o f monthly letters.
In fact, the “ N utrition and Preg
nancy” letters cover such topics as
the growh and development o f the
baby, foods needed by both mother
and child fo r proper developm ent
and health and weight gain.
The letters, which Bakke feels are
particularly good for women preg
nant for the first time, are sent on a
regular basis from nearly all county
offices o f the O S U Extension Ser
vice. Persons interested in receiving
the letters should contact their near
est Extension office.
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