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New Braunfels Herald Zeitung Newspaper Archive: August 30, 2000 - Page 9

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Publication: New Braunfels Herald Zeitung

Location: New Braunfels, Texas

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   New Braunfels Herald-Zeitung (Newspaper) - August 30, 2000, New Braunfels, Texas                                I fe l Eating on the run Make a plan to avoid diet disasters PATRICIA ANDERSON RASOR As women we already know the importance of a nutritious diet and its relationship to feeling and looking our best Yet how many of us practice what we know Healthful eating intentions often get pushed aside in the course of a busy day Eating on the run doesnt have to be a hazard of a harried schedule if a few easy precautions are taken Heres advice on how to manage eating on the run Tempting Pitfalls 1 Attempting to save time by skip ping meals will backfire This timesav ing strategy usually stimulates gorging in the form of a single large meal at the end of the day 2 Relying solely on frozen dinners for good nutrition is a mistake Most frozen entrees are not complete meals They usually lack key vitamins such as A and C and are low in fiber Be sure to include fresh fruits and vegetables as a part of meals 3 Cutting back on supermarket shop ping to save time will only leave kitchen cupboards bare and cause a daily quandary over what to eat for din ner Ironically regular grocery shop ping saves time by keeping cupboards stocked with all the essentials and elim inating the need for last minute trips for a missing ingredient Have a plan Not only will this save money but it will help guard against the temptation of vending machines and coffee carts If the day is over scheduled plan easy snacks to help get through the day rather than hoping to grab a bite somewhere Be sure to eat breakfast or a mid morning snack Several studies have demonstrated that eating breakfast is key for optimal mental performance Running on empty encourages brain drain Go no longer than five hours without eating Prolonged hunger creates a one track mind the food track Youre likely to think only of food Eat small snacks or minimeals throughout the day Several snacks spaced throughout the day can take the place of one or even two meals while small snacks can help curb between meal Snacking is a great solu tion as long as we dont forget to watch fat sugar and calories Nowhere is it written in stone that the only healthful wayto eat is to have three meals a day Regardless of the number of meals you eat include in your diet two to three servings of lowfait dairy products two servings of lowfat meats or dried beans and peas three to five servings of fruits and vegetables and six to 11 servings of whole grain breads cereals and pasta Patricia Anderson Rasor is a Comal Extension Water conservation tips for outdoor use To avoid excessive evaporation use a sprinkler that pro duces large drops of water rather than a fine mist Sprinklers f fj that send droplets J out on a low angle also help control evaporation Source Comal County Extension Office FOOD Wednesday August IB SPECIAL TO THE HERALDZEITUNG Its still not too late for that summertime picnic Labor Day weekend and tailgate parties present the perfect opportunities for packing that getaway lunch or dinner The key to a perfect picnic is simplicity which is easily achieved by filling your basket with a variety of domestic cheeses breads wines and seasonal said David Rosengarten host of the Food Networks In Food Its the versatility of these ingredients that makes them so Rosengarten said Perk up an afternoon picnic with Turkey ParmesanStuffed Pita Sandwiches a combina tion of fresh tomatoes flatleaf parsley and zesty Parmesan mayonnaise A crisp nonoaked Savignon Blanc is a perfect partner And for a refreshing accompaniment for any sandwich try a Swiss Cheese Ham and Pear Salad with MustardCaraway Vinaigrette with a glass of offdry Chenin Blanc Dont forget to add Texas wines to your list of musthaves for your picnic The Texas Wine Month Trail kicks off during the first weekend in October The trail hosts 16 participating wineries throughout the Hill Country with maps available to provide directions and tour and tast ing schedule information Find a copy on the web site at The Honeybaked Ham Company offers the gourmet gallery of sandwiches when it comes to putting together that perfect picnic sandwich The Honeybaked Ham and Roasted Red Pepper Pan Bagna places ham slices garlic cloves Kalamata olives red bell peppers and goat cheese all on a sourdough roll For dessert the Washington Apple Commission says now is the time to enjoy mild ly sweet Gala apples Originally from New Zealand Gala a midtolate season apple is a cross between Kidds Orange Red and Golden Delicious Pale to golden yellow with red stripes Gala is fragrant and mildly sweet Its crisp texture makes the variety exceptional for eating out of hand and in salads For the real sweet tooth try the Honeybaked Ham Companys version of Caramel Brownies For a picnic brunch try Hollow Honey Beehive Bread by Fleishmanns Yeast It is almost too pretty to eat As always keep food safety in mind when packing a picnic Store food in proper carriers that keep hot foods hot and cold foods cold Never leave food out for an extended period of time TURKEY PARMESANSTUFFED PITA SANDWICHES David Rosengarten host of Food Networks In Food Today 1 cup mayonnaise 6 tablespoons of fresh Parmesan cheese fine ly grated 1 tablespoon of capers chopped 2 tablespoons of fresh lemon juice Freshly ground black pepper to taste 8 pitas with pockets each about 4 inches in diameter 1 pounds of turkey breast thinly sliced Tomato slices Flatleaf parsley For Parmesan Mayonnaise Combine the mayonnaise in a mixing bowl with the Parmesan cheese capers and lemon juice Blend well Add freshly ground black pepper to taste Place in refrigerator for at least 30 min utes Cut off small strip from the top of each pita so that you have access to the pocket Divide the mayonnaise and the turkey slices among the pita pockets Fill each pocket with tomato slices and plenty of flatleaf parsley leaves Refrigerate For a picnic remove from refrigera tor and pack in a cooler Makes eight sandwich es Preparation time is 15 minutes SWISS CHEESE HAM AND PEAR SALAD with MustardCaraway Vinaigrette David Rosengarten host of Food Networks In Food Today For the salad 12 ounces of Swiss cheese slices each slice about inch thick 12 ounces of boiled ham slices each slice about inch thick 1 pound of firm pears about three medium sized peeled and cored Freshly ground black pepper to taste For the dressing 5 tablespoons of Dijon mustard 8 teaspoons of white wine vinegar 5 tablespoons of vegetable oil like canola 8 teaspoons of water 1 teaspoon of caraway seeds 4 teaspoons of parsley leaves very finely minced Salt Cut slices of Swiss cheese and ham into one inch squares Slice each pear into six wedges then slice each wedge lengthwise into four slices and halve the slices to form smaller wedges In a large salad bowl toss together cheese ham and pears mixing well Mix in pepper to taste For the dressing place the mus tard in a separate mixing bowl Whisk in white wine vinegar in a thin stream this should slight ly thin out the mustard and make it creamier Whisk in vegetable oil in a thin stream the dressing should be thick and creamy Slowly add the water between four to eight teaspoons to thin the dressing out be careful not to add too much or the dressing might separate Add caraway seeds and parsley Mix well Add the dressing to the salad mixing thor oughly Season to taste with salt Makes eight servings Preparation time is 15 to 20 minutes See Above get creative when making picnic sandwiches such as the sandwich above made with Honeybaked Ham and Turkey ParmesanStuffed Pita Sandwiches For a picnic brunch try Fleischmanns Yeast Hollow Honey Beehive Bread Photos submitted Cattlewomen join food safety campaign SPECIAL TO THE HERALDZEITUNG With the month of September desig nated as National Food Safety Hill Country Cattlewomen will promote the United States Department of Agricultures theme of Its safe to bite when the temperature is right by edu cating on and encouraging the use of food thermometers when cooking meat poultry and egg products as well as casseroles and leftovers Consumer behavior research shows that cooking by color is just one of the ways consumers typically judge whether or not food is Consumers said they also eyeball the food go by rec ommended cooking times and trust their experience and judgment The only problem is those methods might be inaccurate Color is misleading and should not be relied on to indicate a safely cooked product Meat or poultry color can fool even the most experienced cook USDA research shows that one out of every four hamburgers turns brown in the middle before it is safely said Ruth Ann Lemmerbrock of Harper education vice president for Hill Country Cattle Women Using a food thermometer is the only way to tell that food has reached a high enough temperature to destroy harmful pathogens that may be in raw Lemmerbrock said USDAs Food Safety and Inspection Service statistics show that currently less than half the popula tion owns a food thermometer and only a small percent of consumers 3 percent use one often when cooking small foods like hamburgers pork chops or chicken Food thermometers help ensure food is cooked to a safe temperature prevent overcooking which reduces flavor and takes the guesswork out of preparing a safe meal Food thermometers are not just for checking the safety of a Thanksgiving Lemmerbrock said They should be used year round every time you prepare hamburgers poultry roasts chops egg casseroles meat loaves and combination A wide variety of reliable food ther mometers are available in grocery and kitchen supply stores and many are inexpensive And todays thermometer technologies make checking the temper ature of thin food like hamburgers or chicken fillets a piece of cake It only takes a few Lemmerbrock said Its not complicat ed its worth the effort and their cost is minimal when considering your familys safety This is especially true for people who are highrisk for foodborne illness including young children people over 65 years pregnant women and people with chronic For information on different types of thermometers and their uses check out or call the USDA Meat and Poultry Hotline 800 TTY   

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