P age A6
NUTRITI ori
N ovember 22, 1994 • T he P ortland O bserver
FOOD
Santa Fe Roast Turkey
The new Southwestern cuisine,
a sophisticated combination o f Na
tive American, Spanish, Mexican,
Southern and American cowboy, is
bringing regional cooking to another
level,
• 1 12 to 15-lb. turkey
• Salt and pepper
• 3 tablespoons butter, at room tem
perature
• 1 teaspoon chili powder
• 1/2 teaspoon garlic power
• Fresh oregano, celery leaves
In large skillet, brown sausage.
Remove to paper towels. In same
skillet, melt butter or margarine and
Santa Fe Roast Turkey blends
the spices and ingredients o f these
cuisines and created a new sensation
ot hot flavors for the holiday season.
The stuffing is a savory, colorful
mix ofpeppers and traditional South
western seasonings. Mrs. Cubbison’s
Melba-Toasted Com Bread S tuffin'
mix is a great partner for these ingre
dients, not only because com is in
digenous to the Southwest but also
because it is preseasoned and w ill be
moist and flavorful when the bird is
done.
Santa Fe Roast Turkey
• / 8-oz. mesquite-grilled sausage
or turkey sausage, halved, sliced
l/2-inch
• 1/4 cup butter or margarine
• I medium onion, chopped
• 1 targe clove garlic, minced
• 2 stalks celery, chipped
• 1/2 each green pepper, 1/2 red
•
•
•
•
•
•
•
•
pepper, diced or 1 large
Green pepper diced
/ box (2 6-oz, packages) (6 cups)
Mrs. Cubbison 's Melba
Toasted Corn Bread Stuffin ’
/ teaspoon cumin, divided use
1 teaspoon oregano, divided use
I cup chicken broth
1/2 cup dry white wine or water
Try A New Reduced Fat Caramel Apple Dip
saute’ onion and garlic until golden,
add celery and peppers. Cook until
tender. In large bowl combine stuff
ing m ix, sauteed vegetables, sausage,
1/2 teaspoon cumin, 1/2 teaspoon
Consumer's Guide To Medicare
Supplement Insurance
When Congress recently repealed
Medicare Catastrophic benefits, it
created a lot of confusion among
the elderly and their families about
health insurance coverage--either
under Medicare, or under private
Medicare supplement policies, which
most seniors carry.
oregano, and chicken stock. M ix
lightly. Stir in enough wine to moist
en. Cool thoroughly. Rinse turkey,
pat dry with paper towels. Sprinkle
inside with salt and pepper. F ill cav
ities lightly w ith stuffing, sew o f
skewer shut. Wrap extra stuffing in
fo il or place in baking dish to roast at
least 30 minutes w ith turkey. Cream
butter w ith ch ili powder, remaining
1/2 teaspoon cumin, remaining 1/2
The Health Insurance Associa
tion of America (HIAA)-a W ash
ington, D.C.-based trade associa
teaspoon oregano, and garlic pow
tion representing 85 percent of
America’s commercial health insur
der. Rub well into skin. Place turkey
ance industry-advises th at if you
onrackinshallowroastingpan. Roast
or a mem ber of your family has a
at 325 degrees 3 to 3 1/2 hours or
Medicare Supplem ent policy and
until meat thermometer inserted in
you re confused about coverage, sit
thickest part o f breast registers 170
tight. Your insurance company
autom atically will make the neces
degrees, and juices run clear when
sary benefit changes.
thigh is pierced. Remove turkey from
According to HIAA, if for some
oven and let rest 15 minutes before
reason you or a family member
carving and removing stuffing. Gar
dropped a Medicare Supplement
nish platter w ith fresh oregano and
policy between the time Congress
passed the catastrophic care bene
celery leaves.
fits law and then repealed it, there
is no cause for concern. The law
perm its you to re-enroll without
penalty, and your former health
insurer will let you know how to do
so.
A free booklet, entitled ’The
Consumer’s Guide To Medicare
Supplem ent Insurance,” is avail
able to answ er any questions. For a
copy, write HIAA. P.O. Box 41455,
Washington, DC 20018.
W fSHES E VER YO NE
A Ft ULFiLLiNG T hanksgiving
(DMF-Caramel lovers beware! A new Reduced Fat Caramel Apple Dip from
t. Marzetti adds a “sweet touch" to a midnight snack, a light lunch, or a
mea s final course. With half the fat and calories. Reduced Fat Caramel
Apple Dip is great news for those concerned about dietary fat intake. This
new dip joins the popular line of caramel apple dips which includes Old
Fashioned Caramel and Peanut Butter Caramel. Although originally devel
oped as a dip for fresh apple slices, the dips are proving to be popular as a
recipe ingredient in cakes, cookies, and pies. Warmed caramel topping makes
this Caramel Apple Cheese Pie scrumptious to eat, and attractive to serve for
tamily meals or a company dessert.
CARAMEL APPLE CHEESE PIE
2 (3-oz.) pkgs. cream cheese,
2 tablespoons butter or
softened
margarine
V* cup confectioners' sugar
■A teaspoon ground cinnamon
1 (6-oz.) graham cracker pie
Vi to 44 cup T. M arzetti’s Old
crust
Fashioned or Reduced Fat
2 small Golden Delicious apples,
Caramel Apple Dip, heated
peeled, cored, and sliced
In mixing bowl, beat cream cheese and sugar until fluffy and well-blended.
Spread on bottom of pie crust. In skillet, over medium heat, melt butter and
cook and stir apples until tender-crisp, about five minutes. Drain well on
paper towels. Arrange apple slices on top of cheese mixture, overlapping
slices to fit. Sprinkle with cinnamon. Cover; chill thoroughly To serve cut
pie into slices and drizzle with warm T. Marzetti's Old Fashioned or Reduced
Fat Caramel Apple Dip. Makes 8 servings.
sodmmerV' ng: AbOU‘ 294 Cal° rieS' 16 mg f3t’ 32 mg choles,ero1- 270 mg.
COUPON COOK BOOK CORNER
Marion Joyce
KNOW THE COOKING BASICS
Take the mystery and frustration out of reading
recipes by keeping this chart handy.
I
Weight of Common Ingredients
Food
All-purpose Flour, sifted
Butter or Solid Shortening
Cake Flour, sifted
Cheese, grated
Eggs, whole
Honey
Milk
Nuts, coarsely chopped
Sugar, granulated
Sugar, powdered
Vegetable Oil
32° F ■ 0°C
180°F
82°C
212°F
100°C
338°F
170°C
Weight of 1 cup
5 oz.
8 oz.
3 1/2 oz.
4 oz.
8 oz.
12 oz.
8 oz.
4 oz.
7 oz.
4 oz.
9 oz.
Measurement Conversions
Dash»
3 tsp. »
2 tbsp. »
4 Tbsp. »1/4 cup (c.)
5 1/3 tbsp. - 1/3 c.
16 Tbsp. - 1 c.
2 C. » 1 pint (pt.)
2 pt. - 1 quart (qt.)
4 qt. - 1 gallon (gal.)
2 gal. »
4 pecks «
1/8 teaspoon (tsp.)
1 tablespoon (Tbsp.)
1 fluid ounce (fl.oz.)
2 fl.oz.
2 2/3 fl.oz.
8 fl.oz.
16 fl. oz.
32 fl. oz.
128 fl. oz.
1 peck
1 bushel
(DM)-Swiss steak, an economical and cold-weather family favorite for gener
ations takes on the zesty flavor of sauerbraten in Teri-Ginger Braised Steak
It s very easy to prepare and takes only an hour to cook. Once the meat is
browned, it simmers ,n a savory mixture of K.kkoman Teriyaki Marinade &
Bed r e n v T "
T 8?"
freSh «inger-
delicate sweetness of bot
tled tenyaki sauce, a blend of naturally brewed soy sauce, wine, sugar and
ro sCanTrCum IS # gT sh° rt‘?ut seaso»*ng- And to save even more time, car
rots and turnips cook right along with the steak. Serve this richly seasoned
ready0 * * *
C° ° ked noodIes Add a basket of bread sticks and dinner is
TERI-GINGER BRAISED STEAK
144-pound w hole beef round
tablespoons vinegar
steak, 44 inch thick
tablespoon minced fresh
44 cup all-purpose flour
ginger root
1 tablespoon vegetable oil
carrots, cut into 144-inch
Vi cup Kikkoman Teriyaki
lengths
Marinade & Sauce
medium turnips, cut into
2 tablespoons brown sugar,
144-inch chunks
packed
Hot cooked noodles
Tnm excess tat from steak. Pound 44 cup flour thoroughly into steak cut into
serving size pieces. Brown meat on both sides in hot oil in large skillet, with
cover, over medium heat. Meanwhile, combine teriyaki sauce, brown sugar
Pou^m riv'k*"
CUP WUter Arrange carrots and ' “mips around m lat’
Pour tenyaki sauce mixture over meat and vegetables. Cover and simmer 1
hour, or until meat and vegetables are tender, turning meat and vegetables
over occasionally; serve over noodles.
Makes 4 to 6 servings
Temperatures You Need To Know;
freezing point of water
simmering point of water
boiling point of water
sugar caramelizes
l?e "OrS*al [“A*1 Ot dinner PreParatl°n by using your microwave to
cook Vegetable-Beef Casserole.” Combining ground beef, crookneck
squash onion, tomatoes and rice this one-dish meal takes only a half-hour to
“ S nCc flae ° r fr° m the seasonines - garlic, basil and naturally
brewed Kikkoman Soy Sauce. The benefit of brewed soy sauce is that it pro
vides a savory balance and meaty richness, without overpowering the other
ingredients. Stir the casserole often as it microwaves so the rice and beef cook
evenly and thoroughly. In between stirring, prepare a tossed green salad and
set out a basket of rolls to complete this richly flavored, hearty entree.
VEGETABLE-BEEF CASSEROLE
44 pound ground beef
1 small onion, chopped
44 teaspoon garlic powder
1 can (1444 oz.) tomatoes,
2 medium crook neck squash,
quartered
cut in half lenghtwise, then
44 cup uncooked rice
cut crosswise into 44 inch
44 cup Kikkoman Soy Sauce
slices
144 teaspoons basil, crumbled
Crumble beef into 2-quart microwave-safe baking dish; sprinkle with garlic
Cover; microwave on High 3 minutes. Stir in squash, onion, tomatoes* rice
soy sauce, basil and 44 cup water. Cover and microwave on High 27 minutes
or until nee is tender; stir frequently.
Makes 4 servings ’
r—
--r
2 pounds broccoli
garlic broccoli
2 tablespoons sesame oil
2 tablespoons olive oil
I 1/2 teaspoon chile pepper flakes
|
k
H - - 0-
omelette
T ___
Beat together the eggs, sugar, and vanilla. In a small nonstick pan
heat the fruit 2 minutes or until warm. In another nonstick pan melt the
margarine, then add the eggs. Fry eggs until they are set and omelette
is formed and eggs appear welldone. Putthe sour creamor yogurt and
l^ru it on top and to one side of the omelette. Fold and serve.
|
T__
| very hot but not smoking, and add the pepper flakes. Remove from heat
| cover, and let stand for 10 minutes Add garlic, soy sauce, sugar, and lemon
I juice, stir-fry to dissolve the sugar. Heat a large pot of water until boiling add
I tenw0 0 3 n d br,nfl,b* 5k ,0 3 h0 '1' Cook ,or about 3 minutes, or until crisp but
I tender Immediately dram in a colander and put under cold running water-
| dram thoroughly. Transfer to a bowl, add the dressing, and toss to coat'
■
S srv fl warm
w arm or
nr chilled.
rhilloH
^»erve
*
F R U IT
1/2 cup berries or diced fruit, finely chopped
1 Tbsp. sour cream or non-fat yogurt
OMELETTE
2 whole eggs or 3 egg whites
1/8 tsp. vanilla exract
1 1/2 tsp. sugar or artificial sweetener
1 tsp. margarine
2 teaspoons minced garlic
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon lemon juice
I .
a7 aX woody stem ends. Cut off florets and cut the stems on the
I S ° na in,° n1/2' inch sec1l0ns Make florets about the same size as the
I 0 p'®c®s- Dress,n9 Combine the oils in a heavy saucepan, heat until
J
L —
—
—
—
—
r
FRIED CORN FRITTERS"!
2 cups corn kernels
D im
________
I 2 1/4 tablespoons
sugar
| 1/2 teaspoon salt
i
3 eggs, separated
1/4
all-purpose flour
1
4 cup all-puroose
1/2 teaspoon baking powder
Oil for frying
1 cup Apple sauce or honey
|
Combine corn, sugar, and salt. In food processor, pulse just until mixed
and corn is crushed Add egg yolks, flour, and baking powde! and^ble^
’ 2 * ? * b“ . « » - * » « * « «
‘ fowl lo 5 ,/2 X
In
| Drop batter by tablespoons. Fry until golden on each side r> n,n„
5 F
f
I ¡towels.
Serve with apple sauce or honey.
Dr3'n ° " paper
I
I
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