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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 3, 1960)
t-.. ... Family Weekly Cookbook MUANIE DE PROFT, Food Editor 10 ...well, relatively few! Keep the calorie count down and the flavor rating up with these dishes which will add variety to your low-calorie menus. A balanced diet is important, especially to weight-watchers. These recipes will create interest in low-calorie fare and help you on the road to a new trim figure. One caution: personal diet problems should always be discussed with your physician. SUKIYAKI 249 cal. serving Low-calorie version of a famed Japanese dish. to prepare: 25 min. to cook: 30 min. 1 lb. round tleak 1 tablespoon butter or margarine 1 8-ox. can diced mushrooms, drained 1 5-ox. can bamboo (hoots, drained and thinly diced 1 medlum-tize onion, thinly iliced 2 ttalkt celery, cut in 1-ln. pieces 5 green onions, cut in Vi-ln. pieces 1 cup quick chicken broth (use I chicken bouillon cube to 1 cup hot water) teaspoon nan-caloric sweetening solution or 2 non-caloric sweet ening tablets, crushed cup soy sauce teaspoon salt lb. fresh spinach Vi Va Vi Va 1. Cut round steak into very thin strips about 2 in. long. 2. Heat butter in a large heavy skillet over low heat. Add meat and brown on all sides. 3. When meat strips are well browned, add vege tables, broth, sweetener, soy sauce, and salt to skil let Cover, bring to boiling, and simmer about 20 min., or until vegetables are partially tender. Occa sionally move and turn mixture with a spoon. 4. Cut spinach leaves into large shreds. Add to the meat-vegetable mixture, partially cover skillet and continue cooking, 5 to 10 min., or until spinach is just tender. Occasionally move and turn mixture with a spoon. - 4 ervings Note: Cooked beef may be used in place of the round steak; add with spinach. Family Weekly, April J. I960 APPLESAUCE TEACAKE3 60 cal.teacake to prepare: 25 min. to bake: 15-20 Mm. Wt cups sifted cake flour I teaspoon baking soda Vi teaspoon salt 1 teaspoon ground cinnamon Vi teaspoon ground nutmeg Vi teaspoon ground cloves Vi teaspoon ground allspice Vi teaspoon ground ginger Vi cup butter or margarine 2 teaspoons vanilla extract 1 egg 2V4 teaspoons granulatedsugar substitute 1 cup unsweetened applesauce Vi cup dark seedless raisins Vi cup chopped walnuts 1. Line with small paper baking cups or lightly . grease bottoms of 2 doz. 2y4xl-in. muffin-pan wells. 2. Sift first 8 ingredients together. 3. Cream butter and vanilla extract together until butter is softened. t -vf .-i-.T m Hist r wsii j jk m r ;vLv'. v 4, Combine egg and sugar substitute; beat until mixture is thick and piled softly. Add beaten egg in thirds to creamed mixture, beating thoroughly after each addition. Mixing until blended after each addition, alternately add dry ingredients in fourths and applesauce in thirds to creamed mixture. Stir in the raisins and walnuts. Spoon into prepared muffin-pan wells, filling wells one-half to two thirds full. 5. Bake at 375F 15 to 20 min., or until a wooden pick inserted in center of cake comes out clean. 2 doz. teacakes 'For Applesauce Wash, quarter, core, and pare 3 medium-size apples. Put into a saucepan with 3 tablespoons water. Cover and simmer 10 to 15 min., or until apples are tender; stir occasionally. Press through a sieve or food mill. Cool. Dainty Applesauce Teacakes tempting low-calorie sweets. LOW-CALORIE SALAD DRESSING 305 cal.; 19 cal. tablespoon Much too good to be classed as a "substitute".' to prepare: 20 min. 2 eggs Vi cup reconstituted nonfat dry milk (use double amount of milk solids) 1 teaspoon Accent Vi teaspoon paprika Vi teaspoon dry mustard 2 drops Tabasco Vi cup cider vinegar 1. Beat eggs slightly in top of a double boiler. Blend in nonfat dry milk, Accent, paprika, mustard, and Tabasco. Place over simmering water. Add vine gar gradually, stirring constantly. Cook over sim mering water and continue stirring until mixture thickens, about 10 min. 2. Remove from heat Cool. Store salad dressing in tightly covered jar in refrigerator. About 1 cup dressing Note: For a less sharp dressing, decrease vinegar to 2 tablespoons and increase milk to cup plus 2 tablespoons. CHERRY DESSERT MOLD 66 cal. serving to prepare: 25 min. to chill: 3-4 hrs. 1 1 -lb. can dietetic-packed light, sweet cherries, drained (reserve liquid) 4 teaspoons low-calorie cherry-flavored gelatin Va cup water Vi cup lemon juice 1 teaspoon non-caloric sweet ening solution or 8 non-caloric sweetening tablets, crushed 1. Add enough water to the reserved cherry liquid to make 1 cup liquid. Heat until very hot. 2. Put gelatin into a bowl. Pour hot liquid over gelatin, stirring until gelatin is completely dissolved. Stir in the water, lemon juice, and sweetener. 3. Chill in refrigerator or over ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigera tor, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil a 1-qt mold with salad or cooking oil (not olive oil); drain. 5. Cut the drained cherries into halves and remove the pits. When gelatin mixture is of desired con sistency, blend in the cherries. Turn into prepared mold and chill until firm, 3 to 4 hrs. 6. Unmold onto chilled serving plate. Garnish with galax or grape leaves. 4 servings Note: Other flavored gelatin such as raspberry, strawberry, or lemon may be substituted for- the cherry-flavored gelatin. CHICKEN MOLD 138 cal. serving to prepare: 25 min. to chill: 2-3 hrs. Va cup cold water I tablespoon (I env.) unflavored gelatin 1 cup quick chicken broth (use 1 chicken bouillon cube to 1 cup hot water) 2 teaspoons lemon juice 1 teaspoon grated onion Vi teaspoon salt Vi teaspoon celery salt 2 cups ground cooked chicken Vi cup low-Calorie Salad Dressing Vi cup finely chopped celery 2 tablespoons minced parsley 2 tablespoons minced pimiento 1. Pout cold water into a small cup or custard cup. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 2. Heat chicken broth until very hot. Immediately add softened gelatin, stirring until gelatin is com pletely dissolved. Blend in the lemon juice, onion, salt, and celery salt. 3. Chill in refrigerator or over ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigera tor, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil) ; drain. 5. When gelatin mixture is of desired consistency, blend in the chicken and remaining ingredients. Turn mixture into prepared mold. Chill until firm, 2 to 3 hrs. 6. Unmold onto chilled serving plate. Garnish with tomato wedges and parsley. g gervings Family Weekly, April 3, I960 11
