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Next time you feed your face, think about your heart.
104
Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'II do you good.
American Heart Association
WERE FIGHTING FOR YOUR LIFE
Easy Recipes
For The Day After
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
ell, the granddaddy of
all party nights, New
Year's Eve or December
31st if we're being tech-
nical, is coming and what I want
to know is... are you ready? I'm
not talking about your party
plans for the big night. I just want
to know if you thought about
what your stomach will feel like
the day after all that partying.
Face it, after putting your body
through its once a year, late
night, obstacle course of physical
and gastronomic loop de loops,
your entire system has got to be
on party animal overload. Nobody
wants to spend any time in the
kitchen making food after a night
of the high life. All you really
want is to plop on the couch, turn
on the boob tube and veg out.
If you feel like inviting a few
fellow sufferers from the party
that was to join you, call it a Re-
cuperation Party and have every-
one bring his favorite hangover
remedy. Some will feel well
enough to eat so you'll have to
feed them. Prior planning is a
must for this kind of party. The
key is to have everything you
think you might like prepared a
day ahead of time so all you have
to do is open the fridge, pop the
stuff in the oven or on the table
and try to relax.
The following recipes are sim-
ple, not too spicy (got to be care-
ful of that stomach) and taste
actually improves if you let them
sit over night. You can feed a
crowd and nurse your head at the
same time and never even have
to leave the comfort of your ice
pack.
TURKEY AND
WILD RICE SALAD
1 10 oz. pkg. frozen long grain
white and wild rice
2 c. cooled turkey, shredded or
cut into cubes
18 oz. can water chestnuts,
drained and chopped
1 carrot, shredded
1/4 c. chopped celery
2 T. chopped green onions
2 c. chopped red or green pepper
1/4 c. mayonnaise
1 T. vinegar
1 t. dried tarragon
1/4 t. salt
1/8 t. pepper
tomatoes
each slice. Makes 6 servings.
LAYERED VEGETABLE
AND "MOCK CRAB"
SALAD
5 c. torn lettuce
1/4 c. chopped onion
1/2 c. mayonnaise
1/4 c. sour cream
1 T. sugar
1/4 c. chopped celery
1/4 c. chopped green pepper
1/2 c. green peas, frozen thawed
8 oz. "Mock Crab", cut into
medium size pieces
3 oz. shredded cheddar cheese
2 T. bacos
In an 8 in. square (1 1/2 qt.)
baking dish or medium bowl,
place the lettuce in the dish and
then top with onion. In a small
bowl, combine mayonnaise, sour
cream and sugar, blend well.
Spoon half "Mock Crab" over
mayonnaise mixture. Spread re-
maining mayonnaise mixture
over top. Sprinkle with cheese
and bacos. Cover and refrigerate
for at least 8 hours. Serves 6. You
can double this recipe as well as
substitute "Mock Shrimp".
WHITE TURKEY CHIIlI
1 T. oil
1/2 c. chopped onion
1 stalk of celery, thinly sliced
1 (14 1/2 ox.) can chicken broth
2 c. chopped turkey
1 (151/2 oz.) can great northern
beans
1 (11 oz.) can corn, not drained
1 (4 oz.) can diced green chiles
(optional)
2 t. cumin
1/4 t. hot sauce
1 T. parsley
Saute onion and celery in oil in
a sauce pan. Cook until vegeta-
bles are tender. Add remaining
ingredients except parsley. Blend
well. Cover and cook 10 to 15
min. or until heated throughout,
stirring occasionally. Let cool and
refrigerate. To serve, heat
throughout, stirring occasional-
ly. Ladle chili into bowls, sprin-
kle with parsley. Serves 6. This
recipe can be doubled or tripled.
Cook rice as directed on pack-
age, cool. In a medium bowl, com-
bine rice, turkey, water
chestnuts, carrots, celery, red
pepper, and green onions. In a
small bowl, combine mayonnaise,
vinegar, salt and pepper. Mix
well. Pour over salad, mix gently
and refrigerate at least 4 hours.
To serve, slice tomatoes thickly
and put a scoop of salad on top of ()Eileen Goltz 1994