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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 2, 1983)
Portland Observer, February 2, 1983 Page 7 FOOD SECTION Eat and Grow Younger BREAKFAST RECIPES Dry Skim Milk Provides Good, Cheap, Low-Calorie Protein By L K I.O K D K Cherry Ambrosia /Makes 6 servings) 6 large oranges I Z2 cup flaked ruconuf I jar (8 ounces) red maraschino cherries, drained I !2 cup orange marmalade I /4 cup cherry syrup or orange ju k e Dairy sour cream fare and cut oranges in sections. Combine orange sections, coco nut and cherries Chill thoroughly. Just betöre serving, heat orange marmalade and cherry syrup until mannalade melts. Spoon chilled fruit into sherbet dishes, spoon hot marmalade over fruit. Top with a dollop of sour cream. Cherry Croissants Cherry nut Ring i Makes about 12) I Makes 9-inch ring) 1 Jar 18 ounces) red maraschino cherries, drained I /4 cup butter or margarine I 2 cup firmly pac ked light brown sugar I f2 cup coarsely c hopfted pec arts 2 containers 18 ounces eac h) refrigerated bisc uits Halve 5 of the cherries, place cut side up, on bottom of a 6-1 /2 cup ring mold Chop remaining cherries arxl drain on paper towels. Combine butter and sugar in small saucepan, stir until mix ture comes to a full boil stirring constantly. Htur Into mold, fitting pan to coat sides and bottexn. Toss pecans and chopped cherries together; sprinkle over sugar mixture. Starxl biscuits upright Ion sides) In pan. alkxving a slight space between each. Bake in 375 deg. oven about 25 minutes. Invert onto serving plate, let starxl I minute, then remove pan. Serve warm. 1 package active dry yeast I /4 cup warm water 1105 deg to 115 deg. ) I 2 cup milk, sc aided 2 cups sifted aff-purpose flour I 8 teaspoon salt I teaspoon sugar I 2 cup butter I Jar 18 ounc es) red marasc hino c herries, drained and finely chopped I e9 9 yolk stighUy beaten Dissolve yeast in water in bowl. Cool milk to luhrsv<inn; add to yeast mixture. Silt together flour, salt and sugar; stir into yeast mixture, hnead dotigh on lightly (loured surface until snxxXh and elastic. about 5 minutes. Place in greased howl < o ve r with damp towel. Let rise in wann place until dtxiblcd in bulk about 45 minutes. Roll out to 16 x 8 inch rectangle. Dot center with 1/2 cup butter (ok! over 1/3 of dough. Dot folded dough with remaining butler; fold over remaining dtxigh. D im and roll out to a kx»g strip Fold into thirds, wrap in waxed (taper and chill Repeat rolling and chilling 3 times. Roll out dtxigh to make 16 xB inch rectangle. 1/8 Inch tt’K k C 111 in to 4 III« h triangles. Sprinkle with cherries. Roll up from wide end; seal. Place txi ungrcased (taking sheet cover arxl let rise 3 0 minutes. Brush with »■ggyolk. Bake at 425deg. Ifxiti (jven lor 15 minutes, or until golden txtxvn. Serve with butter. M ilk, man's first and oldest bev erage, has taken on a new form that puts it in the front ranks of concen trated protective foods. I refer to dry skim m ilk — an inexpensive, readily digested, high-protein food that is handy to use and short on calories. I must confess to taking a few lib erties with history when I say that dried milk is “ new." Actually, long before the birth of Christ the ancient Egyptians prepared a con centrated milk by drying it in the sun. And the sturdy Mongol horsemen who made up the invading armies of the conqueror Genghis Kahn were supplied with sun-dried milk as a concentrated marching ration that would assure them full nourishment necessary for their strenuous cam paigns. Help* diet program So, we're a few centuries late in learning (hat dried milk is a wonder fully concentrated food. If everyone in this country were to use this eco nomical food in their daily diet, it could overcome the widespread de- flcincies of protein, calcium and ri- boblavin which a fflic t thousands upon thousands of persons, causing them to fall ready victims to the dis eases and problems of aging. Did you know that the addition of even so little as a tablespoon of powdered skim milk to your daily servings of food would be a worth while contribution to your Eat- and-Grow-Younger program? Did you know that powdered skim milk is tolerated by persons who find whole fresh milk hard to digest? Did you know that the highly con centrated amounts of protein, cal cium and riboflavin in dry skim milk can help prolong your "prim e of life " and aid you in retaining youthfulness? A mistaken belief popularly held about fresh milk is that the "richer the milk, the belter." Nothing could be further from the truth. The pro tein, minerals and vitamin B-com- plex (riboflavin and thiamine main ly) are all contained in the skim milk, not in the cream. KDBL I f you want to gain weight, dry skim milk, used liberally, will pro vide extra amounts o f the protein, minerals and vitamins, lack o f which probably caused you to be underweight in the First place. if, on the other hand, overweight is your problem, and yours should be a reducing diet, then dry skim milk is equally good. Liberal amounts of this powdered skim milk can be used without making your calorie count jump up like the ther mometer on a hot day. This milk «an be incorporated into your reducing menu in a num ber of flavorful and appetite-satis fying ways. M oreover, the highly concentrated protein in this type of milk is a valuable aid to a high-pro- tein reducing diet, since the more protein you eat (without adding cal ories) the more quickly your slug gish thyroid gland can be prodded into taking over and bringing youi body weight back to normal. Skim m ilk can help Then again you may not like the taste of either sweet milk or butter milk well enough to drink it. I f so, dry skim milk makes it possible for you to obtain all the health-protect ive values in this protein food with out offending your sense of taste. Incorporate at least one-half cup of the milk powder into your food each day, and you’ll get all the bene Fits of a quart of fresh liquid milk. Right now powdered skim milk is the biggest food bargain of all. You can slice your milk b ill to a third with powdered skim milk as well as supplementing your diet with the valuable proteins and vitamins and minerals found in this wonderful food. From the standpoint of economy and convenience alone, housewives tell me they would not be without skim milk powder after once using it. Yet economy and convenience are but two o f the advantages gained by the advent of dry skim milk. A teaspoon of skim milk powder thoroughly mixed into the beaten eggs makes wonderful scrambled eggs for breakfast, an excellent high-protein dish with which to start o ff the day. At lunch, dry skim milk can be added to soups. At dinner, the fruit pudding or egg custard served for dessert should contain a tablespoonful or more of dry skim milk in addition to the liquid milk specified in recipes. Real nutrition bargain I f you want an extra-juicy, ext'a- plump, and extra-rich broiled ham burger soon, just add a couple o f tablespoons of skim milk powder to the mixture. For about 40 cents a day you can furnish 60 percent of your family's daily protein allowance. Compare this with getting an equivalent amount o f complete protein from other sources. Your savings in the food budget can be quite substantial. School M en u February 7: Mexican taco, shred ded lettuce, tom ato, whole kernel com, apple wedges, milk. February 8: Turkey and gravy, whipped potatoes, celery chunks w / peanut butter dip. whole wheal roll, sliced peaches, milk. February 9: Italian sausage pizza, carrot coins, pear halves, butter cookie, milk. February 10: Country style steak w/gravy, rice, tossed salad w /Ita l- ian dressing, orange half, milk. February I I : Vegetable soup, hot ham & cheese sandwich, applesauce, milk. CALIFORNIA AVOCADOS Delicately flavored 99 FOR O N IO N S oa.ooMV.uow ...............26lb bag>|H O R A N G ES £“ T N,° ...............251b bag * 3 * : e TtNOM, twtiT...............251b. bag •4" e CARROTS RED POTATOES DAKOTA CUCUMBERS LOMO O X IIM 5 ’*• 99* i Î 7-tlP REG. or DIET 8 ph. 16 0 1 . 89*. ÏÏÔ5ÏS RALSTON C OM OR RIC« : MERLINO1* CNIX »I1* 11 •• »OK FRESH LEAN NOT OVER 25% FAT GROUND BEEF MO M W O R E G O N CHIEF FRESH FROZEN FRYER 69* CHICKEN 16 TNICNS bv the 6 lb. box THICK SLICED BACON Reg SHERIDAN FRUIT Co. S E U N IO N & OAK - 235 9353 4 •V F \ j r r ? / ■/ : » / ’ ; k * : r ,, >7 : ~ 1
