• One rib of celery i one
tem from talk. F reel call
for more than one or 0 Ingle
. In some , the recipe may
can for talk and mean a in
m but in the celery b i
,tal is one bunch.
D BETTY CROCKER
Q. � potatoes I grated for a
casserole turned Black. What
would prevent this? SA., Mobile,
AL
A. R w potatoes tum Black
from oxygen in the air and from
touching the metal of a grater. To
minimize thi , grate potatoes close
to the time you will e them.
Grated cooked potatoe are 1
likely to tum Black. The dis­
colored potatoes aren't harmful to
eat.
Q. My meatloaf always turns
OIlt dense and hard. What do you
8Ilggut? B.C., Columbill, MO
A. Meatloaf is a wonderful,
ruling supper dish. You may be
overbaking the loaf. Although
some juices cook out of the meat
during baking, overbaldng may
cause too much liquid to
evaporate, leaving the loaf hard
and dry.
Q. How can I add cocoa to an
ang�l food cake ?O.S., Huntington,
WV
A. One tablespoon of cocoa
can be added to an angel food cake
mix. For a mocha flavor, use 11/3
cups cold coffee in place of the
water.
DEAR BETTY CROCKER
Q. Do dr�d b�ans have to
soak overnight? Is there a laster
way to prepare them? E.P.,
Bozeman,MT
A. You can use a quick .. soak
method rather than oak dried
beans overnight. Place a cup of
beans in a pan with four cups of
water. Bring to boiling; boil un­
covered for two minutes. Tum off
heat and let them stand, covered,
for one hour. Then you can follow
your recipe for COOking beans as
directed. Lentils and split peas
need not be soaked. They become
softened injust an hour of cooking.
Q. What can I do to prevent
my cooked creamy frosting from
becoming grainy? O.W., Mountain
View, CA
A. First, make sure you
measure accurately. While' the
frosting cooks, resist the mge to
stir because this can cause crystals
to form and leaVe frosting coarse.
Finally, beating frosting that's too
hot may make it grainy. Let your
frosting cool
Q. I'd l� to IIIIlh a double
batch of brownies by combining
two box mixes and baJcing in OM
pan. Do you recommend this?
CL., Ponca City, NE
A. Brownie mix i developed
to work best �ccording to package
directions. If you combine two
Mf , bOth pan size and bakin
time will change and the brewnl
may not turn out as you expect. For
best results, follow directions on
the packages and bake in two
separate pans.
nps OF THE W K:
eroles are e y winter
suppers, but be sure to �frlgerate
or freeze leftovers as soon pos­
sible after serving. If improperly
bandIed or stored, mixtures can be
inviting to bacteria that causes
food poisoning.
_ Oral your favorite tcw
with dumplings cooked on
stcw, about 20 minutes before
serving. Use a scratch or packaged
biscuit recipe.
no 000
I'OIltirll may CO ure
o me ,1
'1- vy,�.�t_.'I ..
P eee 0 meat, m -
. . Yin daun' nd I ib e to
rve. But vvy t
ro ti one 0 tool-proof
rve a mall 0 a
CIO d. The only equipment needed
i an oven nd a meat tbennome r,
Ro ting, dry. cat cookin
method, performs t ith nder
me t ell - tenderloin, lion and
ri . Uoli e bra ing or tewi ,
ting will not tenderize mea -
to tart wi th tender piece of meat to
ro t. And be careful not to over­
coo ; it' bard to m an over-
coo t.
The begiDnin coot. 0 the oook
king maximum convenience, can
choose bonel p eee of meat to
t. Bonel meat' obviously
e y to calve; just lice and rve. A
bonel ro t can be neatly netted
(by � butcher) or tied with kitchen
twine to help hold it togetbcr during
cookin . Blegance, taste nd
implicity are the ey notes of a
bonel ro t.
Season the roast with It and
pepper and pi ee it on a rack in a
hallow oven-proof pan. A pan that
i larger by an inch around the rout
i ideal. The rack (this can be a cake­
COOling wire rack or a couple of 7-
ounce empty and cleaned tuna cans,
both ends removed) keep the roast
from teaming or braising in its
juices it roasts.
Place the roast in a p�heatcd
oven. Many mea roast well In •
325·350 degree F. oven. Some coo '
favor "searing" the t in a bot
(4S()'500 degrees) oven for the first
15 minute of ro ting, and turning
the oven temperature down to 325-
350 degrees to finish. Thi searing
technique gives the roast a rich
brown exterior. When considering
which method to choose, remember
that an extremely hot oven will be
inconvenient if side dishes also re­
quire oven time.
Roa tfng oonene ••
auldeUne.
The cooking times represented
below are based on minutes per
pound and are only estimates of how
long it will take to cook your rout.
Cooking time will vary with the ln­
dividual cut.
, The "New Food Literacy" C80'­
paign, launched in 1991 by the Na­
tional Pork Producers Council. is a
consumer education program in
cooking basics. To increase con­
sumer food and cooking awareness,
the program covers the ix basic
preparation methods including
braising. sauteing. broiling, stewing,
roasting and panbroiling.
CaJun Pork Ro •• t
2 pound bonel alngle
lton ro
3 tabl .. poon. paprika
1/2 te apoon r pepp r
(cayenne)
1 tabl •• poon g.rllc powder
2 t ••• poo,. oreg.no
2 t •• poon. thym
1/2 t poon .. It
1/2 t. poon wh • pepper.
ground
1/2 t ••• poon cumin
1/4 t ••• poon nutmeg
Combine all seasonlnp and rub
well over all surfacea of roast. Place
roast in shallow pan and rout in 350
degree F. oven for about an hour,
until internal temperature is 155-160
degrees F. (If roasting double loin,
cooking time will be longer.)
Remove from oven, let relt 5-10
mfnu before slid
Roasted aarllc Potato.
In hallow baking pan, heat l'
tablespoon BACH butter aDd oUve
oil in bot oven. Remove pan from
oven, tir in 4 large red rmed
potatoes, cut into wed ; and 4
lic clov , sliced. Return to 3S0
degrees Fa�nheit oven; continue
baking, stirring <><:caiona11y, 25-40
minutes, until potatoes are gold_en
and tender. Season to taste with salt
'and pepper. Se 4.
Cook one 10-0unce package 0
frozen chopped pinach acx:ording to
package direc:tons; drain well. Stir
rooe3-0
For complete details send a
stamped self addressed busi­
ness envelope to: Amber, Box
1101, Amherst, N.Y. 14226.
CAJUN PORK ROA T
FOOD NUTRITION
Origin I f mlly recipe
from all pans of the nation are
being sought by Amber for a
new ALL- Americancook­
book.
Amber is particularly inter­
ested in recipes (entrees, ap­
petizers, soups, breads,
desserts, salads and other
items) with an interesting his­
tory or family tory.
All ethnic recipes will be
considered, uch as Mexican,
Italian, German, French,
Jewish, as well tradi tional
American recipes.
Amber will pay l1andard
royalties for recipes selected
and published, based on I
of the cookbook. Deadline for
recipe submission is March
31,1992.
Pharmacy & Your Health
Indiana Finn Discoyers;
Medic I Art
Pharmacy
13700 Woodward
869-1800
DAVIQ 'N. •
ZIM.ERMAN:
D, FACA •
Pr •• ld.nt
•• f
Special � cream
for arthritis
If you'd like to try the prod­
uct. you can order it directly
from the company below. It
comes with an ironclad
gu ... nee that SlateS, "If you
don't like PAINBUST·RII,
just drop abe company a nocc
and your money will be
cheerfully refunded. If All
orders II'C ipped prompdy.
TO ORDER: Send your name,
1ddresS, zip code and $7.95 for
one large lUbe 10:
American Melody
123 South Street
Oysaer Bay, NY 11771
(please print clearly)
SA VE! Order two large lUbes
for SI3.9�.
CARMEL, IN. - There is
now available a new medi­
caied cream discovery thal not
only relieves Anhritis pain, but
also SOOthes and conditions abe
skin. The company thatdiscov­
creel the cream, Continental
Quest Corporation, has named
the �uct, "PAINBUST·
R • Accordin 10 com y
presideDt, Bryan Auer,
PAl UST· II was R­
searched and formulaled 10 be
absorbed directly intO abe joints
and muscles. where the pain
originates. It works to relieve
Rheumatism and BW'Sitis pain
as well. But &hat is not all it
docs. ··When the special for­
mula is applied diroc1l1 onto
the skin, it goes to work unme­
diaaely to condition and reju­
venate the skin cells, leaving
the skin feeling cool, smooth
and refreshed aflel' each appli­
cation."·'Thcteisnothin quilt
like this product on the martel
that equals its eJftctiwMssr'
Apply Eye Medicines With Care
Prescription medicine intended for application to the eye are fre-.
quently prescribed for such conditions as infection, alaucoma infIamrna- :
lion, and irritation. Nonprescription medicines are intended for mild and .
self-limitina conditi eye dryness tJrouabt on by in:
normal production of or exposure to dry air. Eye dropI eye:
ointmen ate IOIDC of the most COIIUDOftly used eye . . •
Eye Drops: Two type of eye drops include sol '0IlS (clear liquids) and:
suspensi�s (cloudy liquids). When placina eye drops into the eyes, wash
your hands first, tilt your head back and pull out the lower lid of the eye to­
make a pouch and drop the correct number of drops into the pouch.:
Close your eye gently and tty not to blink for 1-2 minutes. Pt.ce one finaer
between the eye and your nose toprevent drainqe of the medicine. Do not ...
contaminate eye drops by touching the ey drop container hen the top i
removed.
.
Eye Oln nts: U ina a imilar procedure apply eye ointment in y�.
own eye while looking in a mirror or havina someone apply the ointment.
for you. Apply a thin trip of ointment (or gel) to one or both ey . Close·
your eye and roll your eyeball in aU directi . Never share your ey •
ointment or solution with someone else.
"After you read it, you'll see why it's so hard to leave home.'�:
---,-ill �mrDWI
THE BLACK FAMILY
REUNION COOK oox
captures the spirit of our
times and preserv the
div rse African-Am rican
food experienc through
recipes and "Food
Memoriesf'MN collected by
th National Coun il of
Negro Worn n. Storie
d ribe th el bration
of th Black family through th meal. R ipe
sections includ everything from "Soup /
/Gumbos" to MHomema Des rts." Also
included ar s tion on African-Am rican
menus and an innovative "ethnic food glo ary."
This cookbook provid a rar docum ntation of
th "time and place" of a di tin t cultur .
o Visa (
) orMa
lin tur
1M il to: N me ....!.-
I Addr
I
I City __;,. .....;.;....;_---"��;;...;.;..,;.;....a.;,...,;,.;.
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