•
m
FOOD NUTRITION
m gical m
About
rln d
Oil co urf
helpin e I in tural juice to
prevent the meat rom dryin out
duri grilli . The oil component
can be a fl vor-carrier, too.
Oil· not lu Iy nt I in
m rin de. Witn the oil-free
marinad recipe that abound today
that uaUy e a fat-free broth
additional liquid in the marinade.
If you're conbOlling fat in your
diet, light hand in makin your
marinade.
Flavor componen can inchJd
ide range of herb, pice nd
rom tic Ingredient that or
together with the acid to create a
flavor profile.
M rID d d Me ts: Very
, like fish or por tender-
teaspoon dried rosemary, crushed,
nd 1/4 teaspoon pepper
CI R mary: Combin 1/4
cup olive oil, 1/4 cup lime juice, 1/4
cup lemonjuice, 1 table poongrated
orange peel, 1 clove garlic, minced;
1 blespoon crush� rosemary; 1(1.
teaspoon salt, and 1f2 teaspoon black
pepper.
M rd·Bourbo: Combine
1f2 cup Dijon- tyle m tard, 1/4 cup
bourbon, 1/4 cup IQY sauce, 1(2 cup
brown sugar and 2 teaspoons ofWor­
cesterahire sauce.
Le ·Herb: Combine 1(2 cup
pi
agical marinade
(For one pound of pork)
Mash potatoes; stir in water.
Combine pudding mix, sugar, plces,
inilk and sweet potatoes in saucepan.
Cook and stir over medium heat until
mixture comes to a full bubbling
boil. Remove from heat. Cool 5
minute, tirring once twice. Pour
into pie shell. Chill. Garnish with
whipped topping and sprinkle with
nutmeg, if desired.
P can PI
1 package (4-scrving) JeU-O in­
stant pudding, vanilla or butterscotch
flavor·
1 cup light or dark com syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped peaalDS
1 unbaked 8-inch pie shell .
Blend pudding mix with com
syrup. Gradually add evaporated
milk and egg, blending well. Add
pecans and pour into pie shell. Bake
at 375 until top is firm and j ust begins
to crack, about 45 to 50 minuteS.
Cool at least 3 hours before cutting.
Oami h with whipped topping and
additional pecans, if desired.
Ea y Turkey Pot �I
1 package (10 oz.) Birds Eye
mixed vegetables
1 can (8 oz.) small whole onions,
drained (optional)
1 can (10-3/4 oz.) condensed
cream of chicken or mushroom soup
2-1f2 cups diced cooked turkey or
chicken (12 ounces)
1 package (6 orz.) Stove Top stuff­
Ing mix for turkey or cornbread stuff­
. ingmix
Prepare vegetables directed on
package, omitting the salt. Do oot
drain. Add 0·0 soup and turkey
to vegctab and pour .into 2.q
king dish. Prepare ,tum mix
directed on pactage. Spoon over
turkey mixture. Bake at 350 for 30
minute . Makes 6 rvinga.
I . '
fresh lemon juice, 1/4 cup olive oil,
2 table poon finely chopped
parsley, 1/2 te poon alt and 1/2
teaspoon ground black pepper.
Port and Honey: Combine 1/2
cup Port wine, 6 table poons honey
and 2 table poons melted butter
Lemon-Thyme: Combine 1/2
cup lemon juice, 1 tablespoon grated
lemon rind, 4 tablespoons chopped
fresh thyme leaves, 1/4 cup chopped
green onion, 2 tea po on salt, 1
teaspoon ground black pepper and
1/4 cup oil.
Marinade help give food
pec1fic flavor without much dde4
fat. They also may have a distinctive
ethnic character like Oriental or
Mediterranean. They are wonderful
mixture that can enhance mea like
por choP. and chic en to
give them a distinct taste prome or
personali ty.
How they work: Marinade
Apple-So)': Combine 1/4 cup
frozen apple juice concentrate,
thawed; 1/4 cup white wine vinegar,
2 table poons olive oil, 2 tablespoo
soy sauce, and 1 teaspoon crushed
vory
Ume-Garlk: Combine 1f2 cup
chic�en broth, 1 te poon hredded
lime peel, 113 cup lime juice, 2 clove
garlic, minced, and 1/8 teaspoon
ground red pepper
. WIDe '" He : Combine 1/4
cup olive oil, 1/4 cup dry white wine,
1 tablespoon minced dried onion, 1f2
te poon dried basil, crushed, If2
Cia
•
Ie
MEDITERRANEAN-INSPIRED POR� SPIEDINI. Marinated In a savory dressing, the
a delicious summer sandwich Idea.
pork kabobs offer
Every family has its favorite cult­
�ry traditions. If your family enjoys
nothing more than a delicious
homemade pie, they'll love this light
and· creamy version of the sweet
potato pie.
Now this classic pie goes together
fast because it's made with pudding
mix. Since it looks so wonderful, it
also becomes the perfect choice
when you're prep�ring something
pedal for guests. Alway easy t
fix, but with those special company
to'Ucbes, this make-allead favorite
leta you spend time with family and
friends.
Mmmm ... bow long bas it been
since you served them pecan pie?
Here is another dessert classic
that's now easier than ever to make
and just as scrumptious to eat. Pud­
ding mix offers the unique creami­
ness tbey'l1 love.
But classic pies are not just for
dessertl You can tum tbosC tempting
turkey leftoVers into a terrific pot pie.
The "crust" is made from a con­
venient stuffing mix. With this
vory oven meal, you won't have to
cell them to dinner. The aroma alone
Win lead �m traight to the kitchen.
Cr my Sw at Pot 0 Pie
1 can (18 oz.) vacuum-packed
sweet potatoes·
1(2 cup water*
1 package (4- erving) Jello-O
pudding, vanilla flavor
2 tablespoons ugar
1(2 teaspoon cinnamon
1f2 te poon glnger
1(2 teaspoon nutmeg
1-112 cups milk··
1 baked 9-iDch pie hen, cooled
.Or use 1 cup bed coobd
t potatoes (3 medium) and omit
b 1f2 cup ter.
•• Or e3/4cupevapora rid1k
and 3/4 cup WI r.
o
h
og
Gruyere i a v riation of Swiss ch ese with a lightly
sweeter flavor due to natural flavoring enzymes. No col­
oring or bleached milk is used, as may be the ca with
some Swiss cheeses.
Creamy Sweet Potato Pie
ckrich
au age
447 W� '9 Mile Road
Ferndale, Michigan 48220
� SbO�
e Fresh Place to
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