100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Download this Issue

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

This collection, digitized in collaboration with the Michigan Daily and the Board for Student Publications, contains materials that are protected by copyright law. Access to these materials is provided for non-profit educational and research purposes. If you use an item from this collection, it is your responsibility to consider the work's copyright status and obtain any required permission.

August 23, 1972 - Image 2

Resource type:
Text
Publication:
Michigan Daily, 1972-08-23

Disclaimer: Computer generated plain text may have errors. Read more about this.

Page Two

THE MICHIGAN DAILY

Wednesday, August 23, 1972

Page Two THE MICHIGAN DAILY Wednesday, August 23, 1972

PRESCRIPTION EYEWARE
and SHADES

asammmmmssaRECIPES' =- =
Breakfast is fuel for the day
By ALEXI

Breakfast is a time for energy
food. One just can't hope to sur
vive a full day without a hearty
morning meal. Protein, vitamins,
and carbohydrates for energy are
essential for a good breakfast.
So, the friendly people at the
Associated Press have gotten to-
gether two of their favorite nu-
tritious breakfast recipes. The
first is the organic foods eater's
favorite: Crunchy Granola. The
second is the more exotic Egg
Foo Young. Both are sure to set
you going for a full day.
CRUNCHY GRANOLA
2%/ cups oats
2 cup shredded coconut
/2 cup chopped nuts
cup sesame seed
%l cup firmly packed light brown
sugar
1 cup corn oil
%/2 cup raisins
In a large mixing bowl, mix
together the oats, coconuts, nuts,
and sesame seed. Stir in brown
sugar, 'then corn oil until well
mixed. Spread on two cookie
sheets and bake in a preheated
300 degree oven, stiring occas-
ionally, until lightly browned.
Should take about -twenty. min-
utes. Remove from over and mix
in raisins. Serve with milk, fruit
and wheat germ if you like.
Store in a tightly covered con-
tainer in the refrigerator. Makes
about one pound. -
EGG FOO YOUNG
1 cup chopped mushrooms
% cup chopped onion

Young foo(l) wite egg

- tablespoon butter
1 cup chopped cooked ham
(optional)
% cup chopper celery
1 can (16 oz.) bean sprouts,
drained and rinsed with cold
water
2 scallions (green onions), thin-
ly sliced (green tops included)
1 teaspoon sugar
% teaspoon pepper
1 tablespoon soy sauce
5 eggs
% cup approx. peanut oil
In an 8-inch skillet gently cook
the mushrooms and onion in the
butter until softened; turn into a
medium mixing bowl. Add ham,
celery, bean sprouts, scallion,
sugar, pepper and soy sauce.

Read and Use Daily Classifieds
AUG. 23-29
WED.-SAT AT 9:00
AND H S
SUN. AT 830 A
MON.-TUES. AT 9:00
more dancing with
2 amphagas

PATIO SALE and ICE CREAM SOCIAL
Friday, August 25, 1972
11 :00 a.m. to 7:00 p.m.
Senior Citizen Guild
502 West Huron St.
Items of many descriptions at fantastically low prices!
Hove an afternoon and evening of fun. Items for Everyone!
Enjoy delicious Homemade Cake with Ice Cream
Also, serving tasty lunch and coffee
AUG. 30-SEPT. 9
WED.-SAT. at 9:00
RADIND KING
COURT OF RHYTHM
SUN. at 8:30
Washboard Willie
AND H IS
SUPER SUDS OF RHYTHM
MON.-TUES. at 9:00
Lightning Slim
THE BOOGIE BROS.
WED.-SAT. at 9:00
DIRECTLY FROM CHICAGO
THE ACES
PLAYjNG BLUES
,2PM-2AM

In another medium mixing
bowl beat the eggs just enough
to blend yolks and whites; add
the vegetable mixture; stir well.
Pour 2 tablespoon peanut oil
into a 6-inch skillet; heat over
medium heat. Stir the egg mix-
ture with a fork, scoop up %
cup of the mixture and pour
gently into the oil. Spread vege-
tables with a fork.
Cook until omelet is firm
enough to turn; turn and cook
other side. Remove to a large
cookie sheet covered with two
layers of paper towels; place in
a just-warm oven.
Continue making omelets add-
ing tablespoon peanut oil for
each omelet and stiring t h e
egg mixture before scooping out
each / cupful. As each omelet
is cooked, place it on the cookie
sheet in the warm oven.
Makes 12 omelets, enough for
4 to 6 servings.
EGG FOO YOUNG SAUCE
To turn your Chinese breakfast
into a fancy luncheon entree,
make this sauce up ahead of time
and reheat it just before serving
your omelets.
In a small saucepan gradually
stir one cup chicken bouillon
broth into 2 teaspoons corn
starch, keeping the mixture
smooth.
Stirhin one tablespoon s o y
sauce and a dash of pepper.
Cook over moderate heat, stir-
ring constantly, until mixture
comes to a boil. Remove f r o m
heat. Makes about one cup.
_. tr etion i flde -
DIAL 665-6290
JAC KamnoN
gAR6ARA HARRIS
,, OMEN"
-COMING FRIDAY-
Barney wanted womtn
in the worst way.
And that's the way he
got them
"Last
of
the Red Hot
Lovers"

j

.. ......... ..®... .....w.

Back to Top

© 2020 Regents of the University of Michigan