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New Braunfels Herald Zeitung Newspaper Archive: February 20, 1991 - Page 9

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Publication: New Braunfels Herald Zeitung

Location: New Braunfels, Texas

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   New Braunfels Herald-Zeitung (Newspaper) - February 20, 1991, New Braunfels, Texas                                Kaleidoscope February 1991 Speed tater preparation NEW YORK AP No time to cook With McalinOnc Potato Packets baked in your microwave you can bring a hot main dish to your table in less than 10 MealInOne Potato Pockets 3 ounces lean thinly sliced 1 medium potato about 5 ounce sliced 18inch thick of a medium sliced 14inch thick of a medium crookneck sliced 14inch thick of a medium red bell cut into 1inch squares lemon juice dried basil red pepper flakes Salt and pepper to taste Cut a 15inch square of kitchen Place ham in the center top ham with overlapping potato alternating with remaining Sprinkle with lemon dried basil and red pepper Salt and pepper to Fold two sides of parchment paper over the ham and vegetables in a two letter Grasp the two shorter open ends and pull up to meet double over and fold down the open ends to Cook in your microwave oven on high 100 percent power for 5 Let stand 3 Makes 1 Stuff potatoes with NEW YORK AP The fol lowing recipe for Vegetable stuffed Potatoes is made with non fat yogurt instead of sour The potatoes bake in your micro wave oven in about IS VegetableStuffed Rotates 2 medium baking potatoes about 6 ounces each cup plain nonfat yogurt 2 chopped onion salt pepper 1 cup hot cooked chopped broccoli 1 chopped plmlentos Prick potatoes with Cook uncovered in the microwave oven on high 100 percent power for 7 to 9 turning potatoes over ctcr 4 Potatoes should be Let stand for 5 Cool Cut potatoes lengthwise in Scoop out Jeaving thin Mash potatoes until no lumps Beat in salt and pep per until light and Stir in broccoli and Stuff pota to shells with this Arrange stuffed potatoes in circle on a 10inch microwavesafe Cover with waxed paper and cook on high 2 to 3 minutes or until Makes 4 Nutrition information per serv ing 95 5 g 19 g 0 g 0 mg 180 mg 450 mg RDA 18 percent 20 percent 2 percent 4 percent ribof 6 percent 30 percent Recipe from Betty Crocker Creative Recipes Eat Stay Maries kitchen Easy Party Wonder Salad good for buffet By MARIE OFFERMAN These recipes were requested by members of my church circle who met at my house last on Valentines A June Davis from an excellent Bible gave the lesson for Four other Austin friends from the Westlake Hills Presbyterian Church came with so I felt a spe cial luncheon was in I had cranberrylemon punch and cheese and crackers when the guests The tables were decorated in red and with a Valentine The buffet menu consisted of easy party boiled green wonder pickled beets I bought these time was too short to make them from cranberrycream salad my sister made this for me and I baked Ger man Tones for her bridge club on the a The salad was made in a large heart mold the red part Homemade lowcholesterol bran German Cherry Tone and coffee completed the Here are some of the Easy Party Chicken 8 large boneless chicken breasts or use half breasts and half enough for 8 servings White pepper Garlic salt 1 dry onion soup mix 1 bottle 8 Russian Dressing cup water 1 can 1 pound whole cranberry sauce Grease a 3quart 9by13inch glass Arrange the chicken pieces in the Sprinkle the white pepper and garlic salt lightly over the In a mediumsized combine the soup Russian water and cranber ry Mix well and pour over Bake in a 325degree oven about Baste occa sionally while Serve with wild rice or a combination of wild and brown or regular white Serves Note Prepare the ingredients ahead of time and Remove from refrigerator 1 hour before After baking time is chick en can be kept warm at least 30 minutes before Boiled or Baked Rice 1 cup regular or processed white rice 2 butter or margarine 2 dried minced onion salt 2 cups boillon use 2 instant bouillon dis solved in 2 cups hot water To boil rice Use a 2quart saucepan and put in all stir to Cover saucepan and cook over low heat about 20 to 25 When rice is stir with a fork and Makes 4 To bake rice Grease a 2quart casserole and put in all Stir to Cover and bake in a 350degree oven about 30 Uncover and fluff with a Makes 4 Note Use chicken bouillon to serve with chicken and fish dishes and beef with veal or Green Wonder Salad can French style green can Lesuer English peas can bean sprouts can bamboo shoots can sliced mushrooms jar sliced pimento can sliced water chestnuts cups sliced on the slant 1 medium thinly sliced in rings or half rounds Drain and discard all liquids from the canned Gently mix all ingredients in a large bowl and pour marinade over all and stir Cover and refrigerate overnight or as long as two weeks before Serves 12 to Marinade 2 cups sugar cups white vinegar 1 salt white pepper seasoned pepper Dash of cayenne This is a good company especially for buf fet Cranberry Cream Salad Red layer 2 small size raspberry gelatin 2 cup boiling water 2 cups cranberry homemade or purchased Dissolve gelatin in boiling cool and stir in cranberry Pour in 11to 12inch ring mold 11cup Chil until very firm several Cream layer 2 small lemon gelatin 2 cups liquid drained pineapple juice and water 1 large can 20 crushed drain and reservejuice xilciipmayonnaise 1 8 cream softened 2 cups mini marshmallows 1 small 8 whipped topping 1 cup chopped pecans Heat the liquid to boiling and pour over gelatin and stir until In a separate com bine mayonnaise and cream cheese and beat until smooth and Set Add the marshmal lows to the hot gelatin and stir until dissolved and cool Fold cheese mixture into gelatin mix then fold in the whipped topping and Pour mixture over the red layer and chill several hours or overnight until Makes about 24 Extension focus By PATRICIAN ANDERSON RASOR County Extension Agent Eating out is no longer reserved for special It is now a way of life for most Americans eat more than one third of their meals and snacks away from home and spend nearly half of every food dollar at The Nation al Restaurant Association estimates that more than 45 billion meals are eaten out annually and that the aver age person eats out approximately 192 times a Because of consumer more restaurants are changing their menus to satisfy their calorie nutritiousconscious clien Fastfood menus offer more choices including lean er selections for those who cannot afford extra calories and At most fast food you will find smaller burgers and entrees for light appetites as well as a choice of prepa ration methods baking and grilling meats instead of fry which can multiply calories and increase fat The following are some general nutrition tips concerning several of the popular fastfood items A hamburger is a good source of and several of the Even a small burger provides about one third of your daily protein Add a bun made from enriched or whole wheat flour and increase dietary fiber and complex The size of the burger affects the calorie Regular burgers average less than 300 mediumsize are 400 to 500 and large burgers are 500 to Cheese adds some vitamin A and plus 50 to 10 A plain roast beef sandwich with no sauce contains as much as 250 fewer calories than a large with as much protein and but only a fraction of the Add toma toes and lettuce for vitamin C and dietary A ham and cheese sandwich is a good source of highquality protein and Calorie content ranges between 400 and Mexican food can be nutritious as well as moderate hi if you make wise Corn tortillas not fried are a source of fiber and while chili and tomatoes give you vitamins A and Beef and beans provide B iron and other Most tacos and tostadas have 200 to 300 calories while enchiladas and burritos range from 350 to 400 Fish and chicken are good sources of B vitamins and some min the coating and deep frying at fastfood restaurants greatly increases the fat and calorie content as does the addition of tartar Many fullservice restaurants are offering lighter dishes emphasizing regional cooking and seasonal Compared to fast food they enjoy greater flexi bility to adapt menus and preparation methods quickly to meet changing consumer To respond to the demand for lean meat and food prepared without butter and some restaur ants will alter the way they prepare food at the diners Almost all restaurants will serve sauces and salad dressings on the side or cook without Most restaurants are now broil grilling and baking a large portion of their entrees instead of Many even promote nutri tious or lowcalorie many restaurants poach meats using fatfree liquids such as vegetable juice and or If you have questions about descriptions or preparation tech be sure to ask when Dont be shy about asking the waiter to have food prepared the way you like Regardless of whether you grab a fastfood meal or sit down to a full course there is no doubt that your choices for nutritious food are getting IN EMERGENCIES AMBULANCE WOMEN UNITE PAMPER YOURSELF ENJOY A LUXURIOUS FACIAL FREE CALL FOR DETAILS 6297834 More BIG Portraits Featuring 12 AllOccasion Caption Value Includes 20 15 Miniportraits and 12 AHOccasion Caption Price Includes paid at photography Each additional subject photographed adds to the package paid at photography Poises and advertised special portraits our Not valid with any other One advertised package per One Free Portrait Identification Card per Portrait sizes Free Portrait Identification Cord M SValtd in C rvilil mtl Vssnnlilrtl At Home rivcUv C omvnUHH t Aiidilional IDs Mav He Mascd Studio Days and Hours 10 AM7 PM Studio Opens with Store to 5 PM Permanent Location New Braunfels AGFA O Products give you better 1991 Hurry Limited Time Offer Country Peddler Show Your Original Decorator Apparel Market TEXAS MARCH 1991 Texas Exposition Heritage Center 7311 Decker 290 Bast of Austin to Decker FM 3177 miles GOUNTHY Snow ADMISSION Friday 4pm 9um to 6pm Adults Sunday Hum to 4pm Children Under 12 Free An exceptional selection of the best loved looks of American Country Including Primitive and Southwestern a For Additional Information Box 560 Michigan 48820 American Country Country 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