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the GOOD FOOD CO.
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78
FRIDAY, APRIL 19, 1991
What's Hot For 1991
We Have Everyday
LOW PRICES
on Major Brands of
Diet Formulas & Vitamins
plus Low-Fat &
Low-Calorie Deli
foods... stop in today!
OPEN: Mon-Sat 9-9 • Sun 10-6
A
recent food media con-
ference in Dallas,
Texas afforded an ex-
cellent opportunity to hear
the latest news for "foodies."
In between wonderful five to
eight course meals, forums
were presented. The em-
phasis was certainly on
healthy low-fat foods.
Professionally trained
chefs, especially females, are
moving into one of the most
desirable professions of the
1990s. Cooks are now encour-
aged to use low-fat ingre-
dients when creating and
preparing new recipes.
The beef industry was hard-
ly present at all, except to
market their new lean cuts
concept. Seafood was dis-
cussed at length. Evidently,
in the fishing industry there
have been cases where sup-
posedly fresh-caught fish has
remained on boats for three
days before going to shore to
be processed and sent to
markets; lobbying efforts are
underway to improve this
situation. The poultry trade,
however, fared much better,
particularly turkey, which is
enjoying a fashionable come-
back. No longer budget holi-
day fare, turkey is being used
to its best potential in every-
thing but dessert.
The week culminated with
tastings and samples of many
new products and ideas.
"Lite" products were preva-
lent throughout. In a "blind"
taste test of some new cake
mixes and brownies, it was
hard to tell which were the
low- or no-fat versions. Here
are some of the recipes that I
"highlighted" and plan to use
often.
DEVILISH TURKEY
TENDERLOINS
2 tsp. sweet Hungarian
paprika
1 /2 tsp. salt
1 /4 tsp. ground pepper
1 lb. turkey breast
tenderloins
2 Tbsp. butter or
margarine
2 Tbsp. Dijon mustard
2 tsp. wine vinegar
fresh chopped parsley
In small bowl, combine pa-
prika, salt and pepper. Rub
mixture into turkey pieces.
Cover and refrigerate 6 hours
or overnight. In a small
saucepan over medium high
heat, melt the margarine.
Whisk in mustard and vine-
gar; bring to a boil. Remove
from heat; let stand 5 min-
Ilene Spector is a writer in
Baltimore.
utes. In a shallow baking
dish, place turkey
tenderloins. Spread mustard
mixture over tops and sides.
Bake 20 to 25 minutes at 375
until meat is barely pink (the
secret!) and juices run clear.
Transfer to a carving board.
With a sharp knife, slice
turkey on an angle into
1 /4-inch thick slices. Arrange
on platter and garnish with
parsley. Makes 4 servings.
TURKEY A L'ORANGE
4-7 lb. fresh whole turkey
breast
10 oz. orange marmalade
1 /2 cup orange flavored
liqueur or orange
juice
1 /4 cup lemon juice
2 tsp. ground ginger
salt & pepper
2 Tbsp. flour
14 oz. chicken broth
Preheat oven to 325. Place
turkey, skin side up, in shal-
low roasting pan. In small
bowl, combine marmalade,
orange juice, lemon juice,
ginger and salt & pepper to
taste. Set this glaze aside.
Roast breast 18 to 20 minutes
per pound or until meat is
cooked through, basting meat
halfway through cooking
time with half the glaze. Con-
tinue to baste with remaining
glaze every 30 minutes until
done. Remove turkey to warm
serving platter. Add flour to
pan drippings; cook over
medium heat until well-
blended, stirring constantly.
Gradually stir in chicken
broth. Simmer sauce 3-4
minutes until smooth and
thickened. Makes 8 to 12
servings.
OAT BRAN
"DUMP" DESSERT
1 pkg. oat bran
blueberry muffin mix
20 oz. crushed pineapple
in juice
1 can lite cherry pie
filling
1 tsp. almond extract
1 cup coarsely chopped
pecans
Y2 cup margarine
Preheat oven to 350. Grease
a 9-inch square pan. Rinse
the blueberries with cold
water and drain. Spoon
pineapple with juice evenly
into pan. Combine the al-
mond extract with cherry pie
filling and spread over
pineapple. Spoon blueberries
over cherries. Sprinkle dry
muffin mix evenly over fruit.
Sprinkle with nuts. Dot with
margarine. Bake for 45 to 50
minutes or until golden
brown. Serve warm with ice
cream, if desired. 12 to 16 ser-
vings. ❑
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