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P age A7
COUPON COOKBOOK CORNER
M alnutrition "
Marion Joyce
New labels will report
“Daily Value”
New spring growth is everywhere. What a perfect
time for soft, moist oatmeal cookies rich with oats,
w a ln u ts, and ra is in s ! The C H E W Y O A T M E A L
COOKIE recipe below was formulated specifically to produce cookies that
bake up high with a soft texture when prepared with artificially-flavored Butter
Flavor Crisco® Shortening.
Butter Flavor Crisco is designed specifically for baking Many cookie
recipes call for butter or margarine, but since these fats are designed
primarily for use as spreads they must melt readily and completely in the
mouth. When butter or margarine are used for cookie baking, flat cookies can
result because the fat quickly melts and allows the cookie dough to spread
soon after the baking sheet is placed in a hot oven. In contrast, Butter Flavor
Crisco retains its consistency for a longer period of tim e in the oven, so it
contributes structure to the dough until the cookies set up during baking. The
I f y o u h a v e q u e s tio n s a b o u t
th e n u t r i t i o n a l c o n tr ib u t io n s
o f th e foods y o u e a t, th e “ D a ily
V a lu e s ,” a new fe a tu re o f th e
n u t r it io n la b e ls on food p a c k ­
ages, m a y h e lp a n s w e r th e m ,
says K a re n W ild e r , re g is te re d
d ie t it ia n a n d s t a f f n u t r it io n is t
fo r T o ta l c e re a l.
The
new
fo o d
l a b e li n g
r e g u la tio n s fro m th e Food
and D ru g A d m in is t r a tio n and
th e U n ite d S ta te s D e p a rtm e n t
o f A g r ic u lt u r e c a ll f o r D a ily
result is cookies that bake up high.
Butter Flavor Crisco has a firm but smooth and creamy consistency.
V a lu e s to show y o u h o w ke y
Since it is stored in your pantry rather than in your refrigerator, it is always
n u tr ie n t s in a s e rv in g o f food
easy to blend. And Crisco is all-vegetable shortening, with 50% less
c o n tr ib u te to a b a la n c e d d ie t.
saturated fat than butter-Crisco and butter each have 12g total fat per
A t th e b o tto m o f th e n ew
tablespoon, but Crisco has 3g saturated fat while butter has 6g saturated fat.
la b e l, y o u w il l see D a ily V a lu e s
fo r s p e c ific n u tr ie n t s : to t a l fa t,
The cookie monsters in your family will adore the texture of these oatmeal
s a t u r a t e d f a t , c h o le s t e r o l,
cookies. These soft special treats are sure to bring big smiles since they are
s o d iu m , to t a l c a rb o h y d ra te and
chock full of oats, raisins, and walnuts. They'll get gobbled up quickly1
d ie ta r y fib e r. A ll a re based on
2 ,0 0 0 - a n d 2 ,5 0 0 -c a lo rie d ie ts .
Y o u s h o u ld a d ju s t th e v a lu e s
CHEWY OATMEAL COOKIES
_________________
to f i t y o u r c a lo rie in ta k e .
T h e u p p e r p a r t o f th e new
3/4 cup Butter Flavor Crisco Shortening
1 cup all-purpose flour
la b e l w il l l is t th e P e rc e n t D a ily
| 1 1/4 cups firm ly packed It. brown sugar 1/2 teaspoon baking soda
V a lu e (% D V ) fo r th e s e sam e
1/2 teaspoon salt
1 egg
n u tr ie n t s as w e ll as som e o th e r
1/4
teaspoon
cinnam
on
1/3 cup m ilk
1 cup raisins
I n u tr ie n t s . T h e se % D V s te ll
1 1/2 teaspoons vanilla
1 cup coarsely chopped | y o u w h a t s h a re o f th e re c o m ­
3 cups oats (quick or old fashioned,
m e n d e d n u t r ie n t a m o u n ts t h a t
w alnuts
|
uncooked)
one s e rv in g o f th e food p ro v id e s ,
1. H eat oven to 375°F. Grease baking sheet with Butter Flavor Crisco.
|
e x p la in s W ild e r . A l l o f th e
2. Combine Butter Flavor Crisco, light brown sugar, egg, milk, and vanilla in . % D V s a re b a se d on a 2 ,0 0 0 -
* large bowl. Beat at medium speed of electric mixer until well blended.
c a lo rie d ie t.
P e rc e n t D a ily V a lu e s h a ve
3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed
| mixture at low speed just until blended. Stir in raisins and nuts.
< r e p la c e d p e rc e n ta g e o f U .S .
R e c o m m e n d e d D a il y A l l o w ­
I 4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. |
a n c e s ( R D A ) fo r v i t a m i n A,
5' Bake at 375°F. for 10 to 12 minutes, or until lightly browned. Cool 2
v ita m in C, c a lc iu m a n d iro n . As
• minutes on baking sheet. Remove to foil.
j
Makes about 2 1/2 Dozen Cookies.
. w it h th e U .S . R D A s , th e v i t a ­
m in s a n d m in e ra ls a re s h o w n as
a p e rc e n t o f th e d a ily r e q u ir e ­
m e n t to a id y o u in e v a lu a tin g
th e c o n tr ib u t io n o f a p a r t ic u la r
food to y o u r d ie t.
A D a ily V a lu e fo r p r o te in has
been s e t a t 50 g ra m s , o r 10
p e rc e n t o f c a lo rie in ta k e fo r a
2 ,0 0 0 - c a lo r ie d ie t. H o w e v e r,
(EALTOR
sin ce m o s t A m e ric a n s g e t p le n ty
o f p r o te in in t h e ir d ie ts , th e
F D A c o n s id e r s th e % D V fo r
“ f * C la s s G u a r a n t e e ”
aUM MOUS* G
p r o te in to be o p tio n a l.
aaORTUMIlT
D a i l y V a lu e s a n d % D V s
700 N.E. M ultnom ah, Suite #400 • Portland, O regon 97232
s h o u ld h e lp yo u s e le c t foods th a t
c o n tr ib u t e to a b a la n c e d a n d
(503) 230-1390 • FAX 233-2688 • (503) 287-6837
v a rie d d ie t, c o n c lu d e s W ild e r.
I
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I
I
I
I
I
I
QUICK BREADS
:
the m icrow ave w ay
( D M ) — M icro co o ke d breads a nil
m uffins are moist, lig h t and ready
to enjoy in a fraction o f the usual
baking tim e. Cheesy Double-Corn
Bread is an excellent choice for
microwave "b a kin g ” because of its
appetizing yellow color and cheese
to p p in g . T h e h e a rty co m fla vo r
makes th is bread a delicious com­
panion to beef or p o u ltry main
d ish e s. W h irlp o o l C o rp o ra tio n
home economists suggest preparing
the bread in advance. C ut and re­
heat in d ivid u a l wedges in the m i­
crowave oven when the rest ot the
meal is ready to serve.
C H E E S Y D O U B L E -C O R N
BREAD
(8 se rvin g s)
1 cup a ll purpose flo u r
>/a cup ye llo w co rn m e a l
3 tablespoons sugar
2 teaspoons b a k in g po w d er
V4 teaspoon sa lt
1 egg
•A cup cream style co rn
'/« cup m a rg a rin e o r b u tte r,
m elted
>/. cup m ilk
% cup shredded C o -Ja ck o r
A m e ric a n cheese, d iv id e d
1. S tir together flour, cornmeal,
sugar, baking powder and salt. Set
aside.
2. In medium-size bowl, beat egg
slightly. S tir in corn, margarine anil
m ilk. Add flour mixture, stirring to
combine. S tir in W cup of the cheese.
Spread batter evenly in un greased
8-inch round glass baking dish.
3 Microwave at M E D IU M (50%) for 6 m inutes, rotating dish a h a lf tu rn
after 3 m inutes. Then microwave at H IG H (100%) for 3 to 3 4 m m u es
longer or u n til wooden pick inserted in severa places comes out dry.
S pnnkle w ith rem aining cheese. Let stand at least 10 m inutes before
cu ttin g in to wedges.
W h irlp o o l M ic r o - T ip
M F L T L N G OR S O F T E N IN G M A R G A R IN E OR B U T T E R : A low
cook power (20%) is recommended for melting or softening
butter To melt '/« cup margarine, heat in a small microwaveable bowl
LOW (20%) for 45 seconds. To soften, warm 1 stick ot chilled
uncovered, at LOW (20%) for 1 minute 15 seconds. Warm 2 minutes 40
seconds, i f frozen.
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