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Easy Does It Salad Day
Th Oct. 21 deadline' f; t p­
proachin for the 35th Pill bury
BAKE-OFF COokiI_1g nd Baking
Conte t, the nation' premier ho -
e for amateur chefs.
Vying for total of Sl36,OOO in
prize money, cook can enter
favorite recipe of the following
type : Ethnic Specialtle , Ught and
Healthy Creations, Special Treats or
Quick Ide , featuring Pill bury and
Green Giant products.
If an entry I received by October
1Q and become one of the 100
finali ts, Pill bury will double the
S100 expense money for the
winners' trip to the BAKE-OFF
Contest, February 22-25 at Walt Dis­
ney World's Contemporary Hotel.
In addition to a S50,OOO cash award
to the grand prize winner, that arne
winner will receive a S10,000 Ken­
more Appliance Kitchen Ma cover
from Sears, the contest's co- ponsor.
Five S10,OOO prizes ana Sears Ken­
more range will be awarded, in d­
dition to 18 S2,000 prizes and Sears
Kenmore Microconvection Ovens.
All 100 finalis win an expense paid
trip to Walt Di ney World in Orlan­
do, Florida, -pius a Sears Brand
Central gift certificate for S30.
To obtain an entry blank, call 1-
800-933-5555 (Code AP) through
Sept. 30, or write UniWorld Public
Relations, until Oct. 10, Attn:
Pillsbury BAKE-OFF, 100 Avenue
of the Americas, New York, NY
10013. Entrie must be postmarked
by October 21, and received by Oc­
tober 25, 1991-
After meeting with culinary ac­
claim from family and friends, Daisy
Cannady and Flora Grantham took
the plunge and entered the BAKE­
OFF competition. As past Pillsbury
BAKE-OFF finalists, they share
their winning recipes and offer a few
tips to those entering the 35th con­
test.
. Ms. Cannady created her "Sweet
Cinnamon Quick Bread" as a 'ver­
satile, homemade option to a store­
bought sweet bread for her husband
and three boys. She said, "When I
"
A healthful salad is a nutri tious
and refreshing way to beat the heat.
To prepare a great tasting, and
good-for-you summer salad as a side
dish or light entree, consider the fol­
lowing recommendations for heart­
bealthy eating:
- Increase dietary fiber intake.
- Limit sodium consumption.
- Reduce fat in the diet--espe-
cially saturated fat.
- Decrease. cholesterol intake.
Keep these guidelines in mind
when selecting salad ingredients.
For example, include lots of fresh
vegetables and fruits - they're ex­
cellent sources of dietary fiber, and
Vitamins and minerals as well. Most
arc also low in calories.
Substitute reduced-calorie salad
dres ings, flavored vinegars, or
herbs mixed with lemon juice for
high fat, cholesterol-laden dressings.
Other heart-smart s ad ingredients
are reduced-fat dai products, lite
deli meats and ch esterol-free egg
noodles.
FIRMLY XTURED with a
bite like home de, quick-cooking
No Yolks make a great base; tor
salads. They look Ii, k like and
taste like regular egg noodles. Made
with no egg yolks and almost twice
many egg white , they're nutri­
Uonallyequal to regular egg noodles,
ut contain no cholestercl. And,
(bey're low in sodium.
, In No Yolks Dijon- Vegetable
Salad, cholesterol-free .egg noodle
m up with colorful yellow com,
cherry tomatoes, crtsp celery,
ea onal herbs and a purchased
dressing with tasty results. For a
more ub tantial main dish salad,
tow- alt ham may, be added.
, For additional heart-healthy
recipe and eating tip, nd a self­
addressed, stamped #10 envelope to:
No Yolks, Dept. 95, 520 E. Church
Street, lbertyville, IL 60048 ..
created thi recipe I don 1 in
mind, and that w to only t
produc I d in my kitchen t the
time the id came to me. It w Ii e
magic - i tant ucce - It w
edible, my fi t try. My f mily love
it and I erve it often."
And, the b y teacher nd com­
munity volunteer who re id in
Wa hington, D.C., y that
economy Iso f ctor. . Can­
nady co iders h r recipe" y on
the budget," ince it e inexpen-
ive ingredien which are uaUyon
hand in th kitch n.
BAKE-OFF flnali t Flora Gran­
tham id the "fre hne nd bounti­
fulne "of the farm where he grew
up sparked an early interest in cook­
ing and b king. Now re iding in
Smithfield, N.C., her Japane Fruit
Marble Cake is a twist on tradition­
al de rt rved often in the South
during holiday - bo ting a lively
lemon flavor, accented with a marble
pice swirl, raisins, nuts and coconut.
Why not add your name and
favorite recipe to the list of distin­
guished Pill bury BAKE-OFF
entries. Remember, the contest
deadline is October 21!
• I
D Cannady
Flora Grantham
BREAD
2 cupa Pllllbury'l BEST All
Purpoee or Unbl ached Flour*
1 cup lugar
4 t lpoon baking powder
11/2t aspoons cinnamon
1/2 t alpoon lalt
1 cup butt rmllk**
1/3 cup 011
2 t .spoons vanilla
2eogl
center come out clean. Cool upright
in pan 10 minute ; remove from pan.
Place on erving plate, top side up. In
small bowl, blend powdered sugar
and enough lemon juice for desired
drizzling consistency. Drizzle over
warm cake. Cool completely. 16
ervings.
Cool 10 f in pan on cooling rack 15
minute ; remove from pan. Cool
completely before slicing. 1 loaf.
TIPS: • Mll-ming flOtU' not r.co".­
"..,..d. --' •• To $ubltilJM lor """nMi/k,
IU. 1 tabl.spootl "'MI'" or Ullt()ft juic. phu
.1tOU,n ".ille 10 ".. 1 cup.
Nutiritio« IlI/oT1lUllioll Per S.rving �rv­
in, Sis«: 1112 01 R.ci/H - Ca,h,ri.s 230i
Protein 4,; Carbolaydrat. 36g; Fat 8gi
Chol,st.rol 36M,; SodUuPt 230'"1" Potas­
siwrt 7OMg:
P_rc..111 U.S. RDA P" S«rvillg -Prot.in
6911; Vitami,. A·; Vitaonl,. C ·i TltiamiM
1�,. RibofltNin 109f1,. Niacin 691>,. Calciwrt
1�,. Iron 6%: �ontaill$ less tIuua 2% o/tlw
U.S. RDA 0/ tltis lI"tri.l1I. G.,..ric ,.",.: 011
JIWPO" or wabl.acMtJ flour
Heat oven to 350P. Grease and
flour lO-inch tube or 12-cup fluted
.. tube pan. In large bowl, beat sugar,
margarine, vanilla and 1 te poon
lemon extract until light and fluffy.
Add eggs, 1 at a time, beating well
after each ddition. Lightly spoon
flour into measuring cup; level off.
In medium bowl, combine 3 cups
flour, baking powder and alt; mix
well. Add flour mixture and milk to
egg mixture. Blend at low peed until
moistened; beat 2. minute at
medium speed. Pour 2/3 of batter
into greased and floured pan. To
remaining b ner, stir in cinnamon,
nutmeg and 1 teaspoon lemon ex­
tract until well blended. In small
bowl, combine 1 table poon flour,
pecans, raisins and coconut; mix
well. Fold pecan mixture into pice
batter. Spoon spice batter over bat­
. ter in pan. To marble, pull knife
through batter in folding motion,
turning pan while folding.
Bake at 350F. for 50 to 60
minutes or until toothpick inserted in
JAPANESE FRUIT
MARBLE CAKE
2cupalugar
1 cup margarln or butter,
lottened
1 t poon vanilla
1 teaspoon I mon xtract
4 ggs
3 cup PIII.bury'. BeST All
Purpo e or Unbleached Flour
3 tea poons baking powd r
118 teaspoon salt
1 cup milk
2 teaspoons cinnamon
2 te spoons nutm 9
1 te poon lemon extract
1 tabl spoon flour
1/2 cup chopped pecanl or
walnuts
1/2 cup raisins
1/4 cup coconut
HIGH ALTITUDE -Abow 3SOO F •• t:
ll1Cr .. e /four to 3 CLIp' pbu 3 t.'.qooru.
BaM til 315F. fOf s« to 55 ,"",-,.
Nutrition 1,./o",.atioll P". s.M.IIg 5.rv­
i1l6 Siz,: 1/16 0/ R.ci/H - CaJorin 390;
Protei» 5g; Cwbohy� 56g; FtII 16,,.
Cholestmx 10".6; SodUurt 23()".,,. Pottu· .
s;u'" 125".g,. Didflry FiNr Ig:
P.rc.11I U.s. RDA P., s.rvillg -Pr<*u.
8%; Vit"';ltA 1�; Va"';l1 C·; TltiatrUM
l�i Rjbofl""'" 10%; Niacin �,. CaJciwrt
8%,. /r01l 8% - ·CofllailU Ius t#uln 2% 01
1M U.S. RDA 01 dtj-IlIUtri.nt. G�ric ,_"'":
all purpos. fi&. ,.
STREUSEL
2 tabl .. poon. aug r
1 t Ipodn cinnamon
. 2 tealpoonl margarine or
butt r. loft n d
Heat oven to 350F. Grease and
flour bottom of 9x5 or 8x4-inch loaf
pan. Lightly spoon flour into
measuring cup; level off. In large
bowl, combine all bread ingredients;
beat 3 minutes at medium speed .
Pour batter into greased and floured
pan. In small bowl, combine all
streusel ingredients until crumbly.
Sprinkle over batter; swirl to marble
batter and streusel. Bake at 350F. for
45 to 55 minutes or until toothpick
inserted in center comes out clean.
Send your
Recipes to
Michigan Citizen,
P.O. Box 03560,
Highland Park.
MI 48203.
SWEE f CINNAMON
'QUICK BREAD
GlAZE
1 cup powdered augar
� to 8 te poons lemon Juice
NO YOLKS
DIJON-VEGETABLE SALAD
1/3 package (40unc s) No
Yolks ehel sterol-fre gg
noodles
11/2 cup cooked corn
kernels or yellow squ.sh,
cut Into 1/4-lnch dice .
1 cup sliced cel ry
2/3 cup reduced-calorie
:CIJon-style vinaigrette
dre .. lng
1 1/2 tablespoons minced
fr sh p.rsl y
1 table poon minced fre h
basn leaves or 1 teaspoon
dried b.sll leav s, crush d
1/4 teaspoon fr shly ground
black pepper
11/4 cups cherry tomato
halve
Cook No Yolks according to
package. directions without salt.
Drain noodles. To noodle with
remaining ingredients except cherry
tomatoes in large bowl. Add tomato
halves; toss gently to combine.
Cover and refrigerate. To serve, let
stand at room temperature 10
minutes; stir gently. Make 6 (1 cup)
servings.
VarUJtion: 1 1/2 CUpl 01 cuNd 1«111,
low-$aJt IuJM ".ay N adMd 10 1M Iolad widt
Nutritiw WJlws �r I."";"'g (without
,,_,): 153 cQ/ori.,,. ., g prouin; 27 , car- .
boIry4>-; ., 6"'; 2 ".g cItol.lUrol; 251 "6
�,.,.,. 3.4 , tintJry fiNr.
NO YOLKS DIJON-VEGETABLE SALAD