FOOD SECTION
October 27, 1982
Volume XIII, Number 3
Section II
Rally fans for football fun
Give yourself a victory with pre-game touchdown
F o o tb a ll is the tra d itio n a l fa ll
sport. But in recent years, two other
fall sports— soccer and cross-coun
try run n in g — have enjoyed explo
sive grow th. In some areas o f the
cou n try, more people are playing
soccer than fo o tb a ll. M ean w h ile,
the running boom has attracted
thousands to cross-country team.
Each o f the three activities places
great demands on the participants.
A fte r a hard practice or com peti
tio n , athletes w ill enjoy special
drinks designed to quench thirst and
help satisfy hunger pangs.
These recipes featu re plenty o f
fru it flavo rs in the form o f fru it
punch, fru it juices and fresh fru it.
These fru it tastes are blended with
ice cream, soda and other ingredi
ents to produce rich , satisfying
drinks.
The Soccer Sipper, Cross-Coun
try Cooler and Football Float are al
so excellent for adult athletes, after
a wcekent touch-football game, or
five-mile jog.
What better way to kick o ff a day
of football festivities than with a tail
gate p arty! Fans are sure to cheer
Tail Gate Sausage Broil featuring a
winning team o f gourmet sausages.
W ith bratw urst, Polish sausage
and knackwurst in the starting line
up, you can be c o n fid en t that no
one will be on the sidelines when the
feasting begins. W h ile these high-
quality sausages are delicious simply
broiled, you’ll score extra points by
flavoring them with a spirited beer
marinade accented with garlic, on
ion and red pepper.
This on-the-go entree will fit con
veniently into any game plan for the
sausages can be placed in the easy-
to-make m arinade well in advance
and toted to the game in a cooler.
Because the sausages are fu lly
cooked, they can be b ro iled on a
po rtab le g rill or hibachi in ju st a
matter o f minutes.
T h rough a little scouting in the
superm arket, you ’ll discover that
these flavorsome sausages are mem
bers o f an entire league o f presti
gious meats you can serve with con
fidence. Sausage is made with nutri
tious, wholesome p o rk , b eef and
veal and therefore contains the same
nutrients fou n d in fresh m e a t -
C R O S S C O U N T R Y C O O LER
8 oz. fruit punch (cherry), chilled
4 o z. ginger ale
*/] medium banana
I oz. coconut cream or syrup
Ice cubes or crushed ice
Com bine ingredients, except ice
cubes, in blender. Cover and run on
high until smooth and well-blended.
Serve over ice cubes or crushed ice.
Yields 2 servings (8 oz. each).
V a ria tio n : Substitute orange
punch for cherry.
4 (No. 12) scoops vanilla ice cream
8 oz. grape fruit punch, chilled
I oz. grenadine syrup
FO OTBALL F LO A T
8 oz. orange fruit punch, chilled
Croat Country Cooler
T A IL GA TE SA U SA G E B R O IL
4 ’ fully-cooked’ bratwurst
4 ’fully-cooked’ Polish sausage
4 ’fully-cooked’ knackwurst
2 medium onions, thinly sliced
2 12-oz. cans beer
2 cloves garlic, halved
1 teaspoon crushed red pepper
Place !4 the onions on bottom of
large flat container with tight fitting
lid. Arrange bratwurst, Polish and
knackwurst sausages on top. C o m
bine beer, g arlic and red pepper;
p our over sausages. T o p w ith re
maining onion slices. Cover tightly
and refrigerate 6 hours or overnight.
T ra n s p o rt con tainer in coo ler.
When ready to serve, place sausages
on g rill over ash-covered coals so
surface o f meat is 3 to 4 inches from
heat. Broil 12 to 13 minutes, turning
occasionally. 12 sausages.
Potato salad requires special care
SO CCER SIPPE R
C o m b in e ingredients in blender.
Cover and run on high until smooth
and well blended. Serve garnished
with maraschino cherry, if desired.
Yields 2 servings.
Variation: Substitute cherry fruit
punch for grape.
high-quality pro tein , B -vitam ins,
iro n and zinc. Check the label to
answer any question about what is
in sausage for all ingredients must
be listed in order o f their predomin
ance o f weight.
Soccer Sipper
4 oz. pineapple juice, chilled
I (No. 20) scoop orange sherbet
Lemon-lime soda
Pour juices in to glass. T o w ith
orange sherbert. F ill glass w ith
soda. Garnish w ith starw , orange
slice and maraschino cherry. Yields
I float (14 to 16 oz.)
D o n't boil or bake potatoes and
then leave them at room tem pera
ture until you get around to making
potato soup or potato salad, warns
M arg a ret H a m ilto n , M u ltn o m a h
County Extension Agent. Keep the
potatoes ot (140 or above) or cold
(45 °F. or below) until you’re ready
to use them, or run the risk o f botu
lism.
“ Potato salad has been implicat
ed in three o u tb reaks, which re
sulted in 47 cases o f type A botulism
in the U n ited States since 1 96 7,”
Ms. Hamilton says. Analysis o f one
o f these outbreaks by the Food and
Drug A dm inistration revealed type
A and type B Clostridium botulism
spores in samples o f raw potatoes.
Those potatoes came from the stock
o f a restaurant involved in one o f
cated in cases o f staph food-poison
ing, says Lewis. In this case, it is not
the mayonnaise that spoils readily
but the potato and the egg. W ithin a
few hours, depending on room tem
perature, the cooked potatoes or the
salad may become unsafe to eat.
tne outbreaks.
“ This finding caused researchers
to conduct laboratory studies to de
termine how potato salad could be
come a vehicle for botulism,” notes
Margaret Lewis, Oregon State U ni
versity Extension nutrition special
ist. “ Potatoes that had been inocu
lated with C. botulinum spores were
found to contain toxin when held at
room temperature for some time a f
ter baking.”
Potato salad has also been impli-
That popular and dalicioui
melon, the cantaloupe, gats
its name from the village of
Cantalupo, Italy, where it
was first grown in Europe.
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ATTHE OLD ADDRESS
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Short
Ribs
4 pounds beef short ribs
2 tablespoon* oil
1 coarsely chopped onion
1 1 /3 cups (12-ounce can) Contadina Italian
Paste
2 2/3 cups (2 cans) water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup* (1-inch pieces)carrot*
Brown «hurt rib» in oil in large Dutch oven. Add unions;
brown slightly. Combine Italian Pasta, water, salt and
pepper. Add to Dutch oven. Cover; boil gently 1 1/2
hours, or until ribs are tender. Add carrots; boil gently an
additional 30 minutes. Serve with noodles or other pasta.
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