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
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FOR
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MO M W
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THICK
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S E U N IO N & OAK -
235 9353
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