U DA to tell w y
to increa e food purcha ing power
Count food buyrng educ tion
project nd the Thrifty Food
PI n. The Thrifty Food PI n
provide three me Is nd n c
e ch d y, menu for two wee ,
recipe nd hopping Ii . In
addi tion, Cb dwic will explain
the new dietary guideline nd
te ching ids.
A Univer ity of Michig n
Cooperative Exten ion p nel of
e pert will e plain local er-
I rs Count educational program
h helped f milie ,eat n ade­
quate diet but bealthier diet
than tbe average American."
Thi information I wort bop
will be held on Thursday, May 23
erve low-income f milie .
"
Give. G · 1- ide ummer Salad
Gr at C ange-of-Pace Te
lection of salad i a important to a cookout a whatever's
izzling on th grill. "CIa ics" uch a corn reli h, cole law and bean alad
are always welcome additions, but when redefined with Texas tyle they take
on exciting new appeal.
Brighten a barbecue, picnic or weekday dinner with Picante Corn-Off­
The-Cob Salad. A colorful mix of just-picked produce, it combine corn,
bell peppers, radi he , red onion and cilantro. "Dre ing it up" with
tongue-tingling taste i a blend of bottled Italian dres ing and versatile
PACE picante auce, a ummer alad staple for over 40 year .
To make even the imple t alad a standout, mix .mild, medium or hot
picante auce into any favorite vinaigrette or creamy dre ing, mayonnaise
or our cream. Or avor it solo as a quick and convenient fat-free dressing
with only 5 calorie per ze ty tablespoonful. Watch your cooling summer
alads become ummer hottest menu item ,
Picante Corn-Off- The-Cob Salad
2 large ear sweet corn,
cooked, kernels removed
(2 cup ) or 1 can (12 ounce )
whole kernel corn, drained
1 red bell pepper, diced
1 small green pepper, diced
112 cup thinly sliced radishes
113 cup sliced green onions
113 cup PACE picante sauce
114 cup bottled Italian dressing
2 to 4 tablespoons chopped fre h
_ ' cilantro
Combine com, peppers, radishe and onions, to ing lightly. Combine
picante auce and dre ing; mix well. Pour over corn mixture, mixing
lightly. Chill, Stir in cilantro ju t before serving and serve with additional
picante sauce. Makes 6 servings, about 3·112 cup alad.
BJ FrtUlcls )'IItIIOII, ,
'THE LOVE CHEF"
112 bunch broccoli
1/4 cup ollv. 011 .
1 medium red ben pepper. .11ced Into thin .trlp.
1 oIove garllo, peeled
1/4 cup
1/4 cup dry whit. win. ' .
• oun •• paate. auch a. fettuoclne or Ilnguln.
2 tableapoon. unulted butt.r
112 cup grated Parma n ohM ..
Fre hty ground pepper to taat.
It.Hete. ad
Wah the broccolL Trim. off the leav.. and tough
encI, of oh I and PMI the In with a y Ie
,peeler. Cut the alk Into 1/2 Inch p • and the
heed InlO ameli floret.. ....t the oilY. 0 0
. moderate hHt In a large _ltI.l Add the brooooll,
red pepper nip •• and glrllc, oook 1 min • rrlng
fr uently. Dleoard the ,g rllc n brown. Add
and wine. Cov. and cook 0 r 10 until
thl broccoli I. Ju tend r but firm. about 5 ml
Cook the pa .. In a g. cepan. Drain. r m 10
uoepan Md t Ith butt.... tlr In the brooooll
mixture, c ,nd pepper I and It H dM eel.
F"",dt A"tlumy t. boam ... ''lM Love eMf" HC .... �_
• , '" MY" "1 love /004, I low to cook � l'ow .
peopr.". H, i. • "1",., pelt on "LitI, witlt lUgi. au
IC.tld. U;'. To 0"" In. fWW I1luo tape, "R""u".tic
Di .. "1", HU J...t 11'.95 pI... $3.15 for ''''''''1 6'
It.,"""" to LOVE OlEF, P .. O. Bo% 1, Anno"k, NY 105M
or c.lI 1..... CHEF. For Jut $29.95 pI'" 1'.00 SEtH,
pt BOTH tIw tn'" .u ,. "Coolel. witll LoN"
cootllook. MClVlSAlAMEX .cCqluil
• 1
'1
.. )
Cont ct lizabeth
o in on t (3 ) 256-1597 for
re i tr tion inform tion.
e iter early. Sp ce i limited.
.m. to 3:00 p.m. t t e
OP C ild C re Cen­
o
Thi i not n ordinary b rbecu d
rib recipe. Southw rn Ri are
baked in. your ov n In a Reynold
Oven Coo ing Bag. Ha le-fr
ov n coo ing ba ar the perfect
lution for I tting you enjoy 11
th emorial Day fe iviti . There'
no hovering over hot grill for hour .
o scrubbing na ty pan or grill
grid . Oven cooking bags re the
no-me way to enjoy barbecue.
Each r gion of the country h
it own barb cu tyle. If it'
Southwe tern barbecue, you know
it ha to be picy. Southw tern Rib
tart with the convenience of your
favorite bottled barbecue auce.
Add chili powder and cayenne
pepper to give some heat without
ov rpowering the rib . Put them all
together in an oven coo ing bag and
let the flavor blend while the rib
cook themselves.
If your impatient crowd can't.wait
to taste mouth-watering ribs, try
cooking them in your microwave
oven. You can microwave rib in
half the time it take to grill them.
The ribs will need to be turned and
rearranged halfway through the
cooking time. Remember to cut the
lita in the ag nea\- the tie,
Ov Ii coo ing bags take the
gue swork out of preparing rib .
Deliciou ribs bake tender and
juicy with no basting or tending.
You can expect superb results every
time. And, with no messy cleanup,
you won't mis a minute of the fun.
uth e tern Rib
114 cup flour
1 large size (14 "x20") Reynolds
Oven Cooking Bag
1 112 cup barbecue uce
1 medium onion, cut into wedge
2 teaspoons chili powder
1 teaspoon dry mu tard
114 teaspoon garlic powder
114 teaspoon cayenne pepper
3 pound pork pare rib ,
fat trimmed
Pr h at oven to 325·F. Sh e flour
in Reynold Oven Cooking Bag; place
in 13x9x2·inch baking pan. Add bar­
becue auce, onion and asonings.
Squeeze bag to blend ingredients.
Place rib in bag. Turn bag to coat
ribs with auce. Arrange rib -in an
even layer. Close bag with nylon
tie; cut 6 half-inch li
1 112 hours or until ri
Mak : 4 to 6 rving.
Note: Sauce will cau the top
of the bag to darken in color. Thi
i a normal reaction and doe not
indicate burning.
Microwave Direction : Follow
recipe a directed except cut rib
into erving ize piece . Plac bag in
hallow 2 112·qu rt microwave-safe
ca role. Clo bag with nylon tie;
cut 6 half-inch \ita in of
below tie, icrowave On r
minute . Rotate di h once. Micro­
wave on MEDIUM HIGH (70% power)
30 to 40 minutes, or until rib are
tender, using oven mitt to turn bag
over and rearrange rib after 15 min­
ute . Let tand in bag 10 minute .
1...___·�_(ji)_UlR?_0{]_�---c---D ,,_(!J_�l
Test Your "Egg A"
May is National Egg Month, a good
time to test your "Egg Q"! Circle all
the answers to the questions that you
think are correct, check your results
and see how your egg knowledge
rates.
1. A Large egg has __ calories.
a. 75, b.85,c.95
2. The best way to separate egg
yolks and whites isto: a. let the white
slip through your fingers while you
cup the yolk in your hand, b. use an
inexpensive egg separator, c. pass the
yolk back and forth from shell half to
half while the white slips over the
.shell
3. Eggs contain some of all the
,vitamins except for vitamin: a. A,
b. C, c. D
4. Eggs 'can be refrigerated in their
cartons for: a 2 to 3 weeks beyond the
pack date, b. 3 to 4 weeks beyond the
pack date, c. 4 to 5 weeks beyond the
pack date.
o�
5. To lower your blood cholesterol
level, the most important dietary
change you can make is to: a. reduce
your intake of dietary cholesterol, b .
reduce your intake of calories, c.
reduce your intake of fat .
6. The difference between white­
shelled and brown-shelled eggs is:
a. brown-shelled eggs are more
nutritious, b. brown-shelled eggs
are laid by a different breed of
hen, c. white-shelled eggs are more
nutritious.
7. Hard-cooked eggs can be kept
refrigerated for: a. up to 1 week after
hard-cooking, b. up to 3 weeks after
hard-cooking, c. up to 5 weeks after
hard-cooking. .
8. Eggs should be cooked: a. until
the whites are completely coagulated
and the yolks begin to thicken, h.
slowly over gentle heat, c. until the
yolks are no longer runny, but not
hard.
An wers: 1. a. 75 calories although
some cartons may state 80 due to·_·
the rounding required for labeling.
Eggs themselves are not high in
calories, but 'be sure to check the
calorie counts of the foods you serve
with them to insure a low-calcrie
meal.
2. b. Also keep in mind that eggs
are easiest to separate when cold.
Whites, though, will reach their
highest volume if allowed to stand at
room temperature for about 30
minutes - no more - before beating.
3. b. In addition to a wide assort- .
ment of vitamins and minerals,
eggs also contain high-quality
protein. For meal planning, 1 egg
equals 1 ounce of lean meat, fish or
poultry.
,
f) •• ,' w ••••• t) co
4. c. The pack date is usually a
number from 1 to 365 representing
the day of the year starting with
January 1 as 1 and ending with
December 31 as 365. The number is
tamped on th erid of the carton.
5. band c. Because the body makes
most of the cholesterol found in the
blood and usually compensates for
dietary choles­
terol, dietary
cholesterol does
not automatical­
ly raise blood
cholesterol For
most people, re­
d ucing fat, espe­
cially saturated fat, will be more
effective in reducing blood cholesterol
levels than reducing dietary choles­
terol. A Large egg yolk has only
about 5 grams of fat and less than 2
of those grams are saturated. Egg
whites have no fat at all.
In addition, health" professionals
are beginning to pay more attention
to the role of obesity in raising blood
cholesterol levels. Some scientists feel
that controlling obesity may be the
major factor in reducing heart disease
risk through diet. If you're over­
weight, cut the number of calories
you consume, particularly calories
from fat ... and exercise!
6. b. Fertile eggs aren't any more
nutritious than non-fertile eggs,
either. �
7. a. Hard-cooking removes the
protective coating from the shells.
Immediately cool hard-cooked eggs
after cooking, refrigerate them and
use them within 1 week.
8. a, band c. Once they're cooked,
serve your eggs promptly.
Ratings: 7 or 8 correct: Pat your­
self on the back for being a rea 1
egghead! 5 or 6 correct: Your "Egg Q"
is quite good. 3 or 4 correct: Don't pot
all your eggs in one basket - you're
on shaky ground. 1 or 2 correct:
You've laid an egg. Write to The
incredible .edihle egg #42, P.O.
Box 755, Park Ridge, IL 60068-0755
to bone up on your: egg facts.