FOOD SECTION
Tasty, healthy
September 15, 1982
Volume XII, Number 49
Section II
economical
GRAND OPENING1II
Making your own
salad dressings
by Monine Strode
9
X *» *»
Low-cal flavorites
by Ethel M oore
The time ha* past when low calor
ie meals are necessarily tasteless and
uninteresting. A little culinary imag
ination can produce flavorful, appe
tizing and nutritious foods that will
serve both dieters and non-dieters
alike. This Dill Beef Stew prove* the
point. Meat and vegetable* are
steeped in a rich brown gravy that
gets its satisfying tang from sliced
dill pickles. Pickles are low in calor
ies — about IS calories each — but
they are high in flavor and each
serving o f this stew is approximately
304 calories; 16 cup o f cooked rice
or 1 medium boiled potato adds
about 100 more. That still leaves
room for a salad with low calorie
dressing, a green vegetable and a
beverage to make a complete meal.
Like Borscht? This pickle borscht is
another low calorie dream. Hearty
but only 40 caloric* in each 8-ounce
serving. But even non-dieters will
love it. Enjoyl
D IL L B E E F S T E W
116 pounds cubed boneless chuck
I tablespoon salad oil
1 medium onion, sliced
36 pound mushrooms, sliced
16 cup chili sauce
16 cup water
16 cup dill pickle liquid
116 teaspoons salt
Dash pepper
4 large carrots, cut in 1 -inch pieces
y» cup sliced dill pickles
2 ribs o f celery, sliced
In large skillet, brown beef on all
sides in oil; drain o ff fat. Add onion
and cook 1 minute. Stir in mush
rooms. chili sauce, water, pickle liq
uid, salt and pepper. Cover and sim
mer 30 minutes. Add carrots and
cook 20 minutes. M ix in the pickles
and celery; cook 10 minutes longer
or until meat and vegetables are ten
der. Makes 6 servings.
P IC K L E B O R S C H T
5 Kosher dill pickles
16 cup Kosher dill pickle liquid
1 can (16 ounces) sliced red beets,
undraincd
16 teaspoon onion salt
Dash pepper
3 cups beef bouillon
Liquid artificial sweetener
16 cup unflavored yogurt
Cut 8 slices from one o f the pick
les; set aside and chill for garnish.
Chop remaining pickles coarsely.
Place chopped pickles, pickle liquid,
beets and seasonings in electric
blender; blend at high speed until
smooth. In large bowl combine
bouillon and beef mixture; add
sweetener to taste. Chill thoroughly
about 4 hours.
A t serving time, pour 8 ounces o f
borscht into each chilled 10-ounce
glass. Cut a slit in each reserved
pickle slice; place one on edge o f
each glass as garnish. Add a table
spoon o f yogurt to each glass and
terve with long spoons. Makes
about 2 quarts (eight 8-ounce serv
ings).
Let’s take a look at salad dress
ings. It ’s fun to take a tour o f the
grocery store and look for items that
are spreading out. Salad dressings
certainly fit this category. M ore and
more grocery store shelf space is be
ing devoted to a wide variety o f sal
ad dressings. You can buy ready-to-
pour salad dressings, as well as
packets o f seasonings to add to your
own vinegar and oil or mayonnaise
and buttermilk. There have even
been whole new lines o f salad dress
ings featuring lower calories.
These ready-to-use dressings give
you convenience and variety. It
seems that in the ads for dressings
they encourage you to doubt your
own ability to provide equal flavor
or pourability. I f you’re like many
other cooks today, you already
doubt your ability to use herbs and
spices so they can easily talk you in
to buying their products.
I f you’re interested in developing
some skill in making your own salad
dressings, you can save half the cost
o f the regular dressings and two-
thirds the cost o f low-calorie dress
ings with very little time and a few
basic ingredients.
One of the easiest salad dressings
to make at home is french dressing.
French dressing is a mixture o f oil,
acid (usually apple cider vinegar)
and seasoning. It can be the kind
that separates so you have to shake
it each time you’re going to pour it
or it can be emulsified so that it
stays mixed up. This is one feature
that the salad dressing companies
try to make you feel you can’t dupli
cate — but you can, just by adding
pectin — the same pectin you use
for making jams and jellies.
French dressing comes in many
variations. Add a little chili sauce
and chopped onion and you have
russian. Add catsup, pickles and a
little sugar and you have catalina or
red dressing. Add cream and you
have creamy french. Your favorite
herbs can make a different taste or
use herb vinegars when making the
oil, vinegar and seasoning combina
tion.
The secret to exciting and inex
pensive salads is to let yourself ex
periment a little — don’t let them
tell you that you have to buy just
their produce — use your own crea
tivity in putting salad ingredients to
gether and in topping them o ff with
dressing.
This is a basic dry french dressing
mix that doesn’t separate. T ry some
variations using your own creativ
ity. You save about SI per pint.
B A S IC S A L A D M I X
M ix dry ingredients together and
divide in half. T o each half add 16
cup cider vinegar, lemon juice or
wine, and a total o f 116 cups liquid
(16 to V» cup oil and the balance
of water). Less oil, lower calorie
dressing. Then season as desired.
Z E S T Y F R E N C H D R E S S IN G
16 o f basic salad mix
16 cup cider vinegar
y» cup oil
16 cup water
2 tablespoons catsup
2 tablespoons sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
W E B U Y • 8ELL • T R A D E
FURNITURE • APPLIANCES • M ISC. TOOLS
KNICK KNACKS • ETC.
FLEA MARKET MALL
4440 SE 104th at Holgate
7808346
CATERING OOSTS ABOUT
THE SAME EVERYWHERE
I
EVEN AT THE
WESTIN BENSCH.. -
Catering prices are pretty standard all over town. But so
are the services.
Except at The Westin Benson. With crystal chandeliers,
delicate china, gleaming silver and remarkably good food served
by top notch professionals, we set a higher standard.
Catering costs about the same everywhere. But only The
Westin Benson offers you so many priceless extras for parties of
20 to 500.
T he W e s iin B ejmson
P o rtla n d
ONE OF THE FEW REMAINING CLASSIC HOTELS.
Call 2 9 5 -4 I4 O today. Free evening & weekend parking.
© 1982.
Put all ingredients in a ja r and
shake. Store in the refrigerator.
Makes 2 cups.
L O W C A L O R IE
H E R B D R E S S IN G
16 o f basic salad mix
16 cup cider vinegar
16 cup oil
1 cup water
16 teaspoon oregano
16 teaspoon thyme
Put all ingredients in a jar and
shake. Store in the refrigerator.
Makes 2 cups.
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The most successful weight
Now what could be more
tempting than that?
loss program in the world.
It's easier
to lose weight
when you're not
doing it alone.
bread, don’t confine its use to rye —
it's equally as good in whole wheat
bread. As you can see, you can get
carried away with caraway.
PU FFED PO TATO M O U N D
1 teaspoon margarine
16 cup minced onion
56 teaspoon caraway seed, crushed
8 ounces cooked and peeled
potatoes
2 eggs
16 teaspoon each salt and pepper
16 cup cooked peas
2 ounces sharp Cheddar cheese,
shredded
In small skillet heat margarine un
til bubbly. Add onion and caraway
seed, cover, and cook over low heat
until onion begins to brown, 2 to 3
minutes; set aside.
Preheat oven to 35O°F. In medi
um mixing bowl, using electric mix
er, beat potatoes slightly. Add
onion mixture, eggs, salt, and pep
per and continue to beat until mix
ture is smooth and light; gently fold
in peas.
Spoon potato mixture into 116-
quart flameproof casserole and
bake for 20 minutes.
Remove casserole from oven and
top with cheese; broil until cheese is
melted and lightly browned; about 3
minutes.
Makes 2 midday or evening meal
servings.
STARTS SAT 9-11-82
1 package dry pectin
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon onion powder
16 teaspoon garlic powder
2 tablespoons dried parsley
Seeds for
Sensational Flavor
Caraway, the tiny arc-shaped seed
o f the caraway plant, is a very popu
lar flavoring agent. The Nether
lands, Denmark, Russia, Syria, and
Poland are important commercial
producers; however, the plant
thrives in temperate climates, so
may even be grown in your own gar
den.
The caraway plant is a member o f
the parsley family. It has a brown,
hard seed that is a little less than 16
inch long, curved, and tapered at
the ends. Because the seed has a
tendency to shatter when ripe, it
must be harvested at night or, while
still covered with dew, in the early
morning. Once purchased, its shelf
life compares with that o f whole
pepper; it is, therefore, easy to keep
a good supply on hand.
While we import about six million
pounds per year, we are not its big
gest users — the Germans get the
prize for caraway consumption.
They use it In such specialties as sau
erkraut, sausage, soups, and stews.
We've used it to add a distinctive
flavor to our Puffed Potato Mound.
I f you are not familiar with cara
way as a seasoning, the next time
you shop buy a small amount and
try it sprinkled over cottage cheese
or in cooked cabbage, sauerkraut
dishes, coleslaw, and salad dressing.
It's also delicious mixed with mar
garine as a spread for bread or
topping for plain boiled potatoes or
cooked beets. And if you bake
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