Winnipeg Free Press Newspaper Archives May 30 1990, Page 38

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Winnipeg Free Press (Newspaper) - May 30, 1990, Winnipeg, Manitoba It f age May m skewer your meal for delicious alternative or i ism by Judy Creighton the Canadian press a Lei Akef food budget Doest mean hav ing to sacrifice lifes Little culinary pleasures especially if youre planning a special outdoor instead of Steak on the try meat stretching shish they Are a delicious alternative to heavier portions of meat because they can be combined with Many other traditional kabobs consist of meats basted with oily for kabobs with a healthier differ Combine fish or Lamb with fruits and marinated in juices and flavorful Condi acidic ingredients used in Marin Ades such As soy Citrus juices or yogurts will further tenderize me Diu tender cuts of since the marinade can penetrate cubes and slices More quickly than whole Kabob cubes Are usually Flavoured and Tenderizer in three to six despite International various types of meats on Sticks have some common All Are Well usually with local throughout sate is basted with soy sauce and dipped in spicy in much of the Middle a Yogurt based sauce spiced with combinations of garlic and onion gives the Kabob its characteristic its advisable to Cook meat and vegetables on separate skewers be with the exception of onions and Green most vegetables Cook More quickly than Here Are some grilling tips for shish Kabob All cuts of meat Are suit Able for tender cuts require As Little As 20 minutes to tougher cuts require marinating times of three to six thread meat leaving a Small space on skewers Between cubes for even leave space at the end to simplify if using wooden Bamboo soak in water to prevent preheat a Gas Barbecue by putting it on with the lid for 10 this should prevent stick if sticking is a lightly Brush the Grill with after lower heat to medium to have a water spritzer try a Childs water turn kabobs often using tongs to ensure even cooking and Baste if because of their kabobs Cook cooking time will vary with meat How hot the Grill wind How close the Grill is to the flames and How Well done you want your beef kabobs the following is a recipe using Little or no fat to marinate and Brush on beef Caribbean kabobs iy2 inside or outside sirloin tip or Blade Steak 1 cup unsweetened pineapple juice 1 Peel and juice 1 Small finely chopped 2 cloves minced 1 chopped fresh Ginger 14 Tabasco or hot red Pepper flakes Cut beef into 1inch com Bine remaining ingredients in dish or scalable bag just Large enough to hold add cover or Seal and refrigerate at least four hours or thread beef on to leaving a Small space Between each Grill on preheated Barbecue Over medium heat for 10 or 15 minutes or to turn often to Brown serves calories 195 per fat meat stretching shish kabobs can be combined with Many other woman flails food packaging strategic shopping advocated by Judy Creighton the Canadian press soup and meals packaged for the boiling bag fruit desserts and drink Cartons Are All environmentally unfriendly products getting Short shrift from one dedicated food Susan Goldstein of Hamilton is waging a War on excess food pack aging and convenience products because she believes Canadian Consumers Are being ripped off at the while she she Hopes to make a Dent in the worsening Gar Bage problem aggravated by wasteful the 42yearold homemaker has been conducting workshops with food shoppers on How to substitute products she considers expensive and the Federal government Esti mates tonnes a year of plastic garbage will Likely never come close to fully packaging makes up a major component of the waste generated by James a researcher at the Library of parliament in said in a recent and which create Lon term disposal Are increasingly used As a packaging Goldstein disagrees with environment Canadas plan to bring in voluntary guidelines for the packaging she wants legislation to Force the Industry to Stop using plastics and other no disposable she Calls her Campaign strategic shopping for the 90s and boasts that she spends no More than a Goldstein tells How to substitute products she considers week on including cleaning for her transit Driver husband and 16yearold Goldstein says she spends about 40 minutes a week at her super Market checking unit prices and looking for foods that Arent Over for instead of buying a plastic coated Box of eight ready Toast waffles for she buys them in cellophane for she buys products such As Ket chup and Staples such As Tomato fruit cocktail and soups in Large containers because it cuts Down on packaging and saves Goldstein says working women who Are juggling jobs and a family May think they need convenience foods such As microwave individually packaged dessert and juice containers to save them but i found one woman in my class was buying Rice that could be boiled in a bag and she was paying much More for the she when i showed her How much time it takes to remove the Rice from the bailable bag compared with placing a cup of it in a pot of boiling she realized she want saving time at link Price to avoid unnecessary products to Cut food Bill by the Canadian press Susan Goldstein of who conducts workshops for food offers these tips to save on your grocery Bill while some times cutting Down on wasteful find the Best Quality at the lowest remember that a bargain is not always the Best d learn to ask questions of super Market staff and head right to the top to the if with your d eliminate unnecessary prod id watch for markdowns on items and try to avoid paying full when buying bulk take Many people buy things they dont really d know where to driving around town for bargains Doest always save containers to the store for Staples such As Peanut butter and Marma d if you dont always do occasionally shop in a no frills super Market that cuts the Cost of items by eliminating free shopping bags and other Chicken legs in pot flavorful and Quick by Pierre Franey new York times news service there Are few meat Staples More versatile and inexpensive than Chicken whats they happen to be the most flavorful part of the a few years before the new conservative wave in professional Many chefs were trying to outdo one another with fanciful food sometimes at the expense of a dish that frequently showed up in those years was stuffed Chicken legs the proper term is it was time consuming but and the Chicken legs were filled with anything from Truf Fles to vegetables and red wine a Home Cook hardly has time to go through All the Steps to make a galantine of Chicken but the legs can be used in countless other appealing everyday the recipe Here is for Chicken legs braised in red wine with carrots and sea it Calls for Clove and but you could Experiment with other fresh this one pot dish can be made in Little More than half an the sauce should be moderately but not if it is too liquid when you remove the reduce it Over a High flame for a minute or a Hearty dish like this Calls for a relatively simple Penne tossed with fresh Parmesan and Olive Oil makes a wonderful since the Penne takes Only 10 to 12 minutes to you can Start it shortly before the Chicken is Fin a Good country bread would be Welcome with this Chicken legs in Redwine sauce 4 whole Chicken about Pound each Salt and freshly ground Pepper to taste 4 Tablespoons instant flour for dredging 2 Tablespoons vegetable Oil 12 Small White peeled Pound Small cleaned and stems removed 2 Teaspoons finely chopped garlic 4 sprigs fresh thyme or 1 Teaspoon dried 1 Bay Leaf iy2 cups dry red Burgundy style preferred 8 baby about y2 trimmed and scraped 2 whole cloves 4 Parsley sprigs 2 Tablespoons finely chopped Sprinkle Chicken pieces with Salt and dredge lightly in flour and remove heat Oil in a heavy Skillet Large enough to hold the legs in one add Chicken add onions and Cook Over medium High heat until the Chicken legs Are nicely browned on one about 5 i turn the pieces and continue cooking about 5 minutes the onions and mushrooms should be browned pour off fat from add thyme and Bay Leaf and 1 do not Brown the add cloves and Parsley sprigs and bring to a cover tightly and simmer about 15 minutes or until Chicken is Transfer Mush rooms and carrots to a serving discard thyme Bay Leaf and Parsley reduce sauce if Nec Essary for about a pour sauce Over Chicken and Sprinkle with chopped yield 4 Penne with cheese 4 cups water Salt to taste Pound Penne italian tube pasta 1 Tablespoon butter 2 Tablespoons Olive Oil Teaspoon freshly grated Nutmeg freshly ground Pepper to taste 4 Tablespoons grated Parmesan or gruyere cheese 4 Tablespoons chopped fresh Basil or italian bring water to a boil in a add Salt and bring to a boil Cook about 10 to 12 minutes or until the pasta is Al Drain and Reserve 14 cup of the cooking Transfer pasta to add but Olive Basil and reserved cooking toss and blend Over medium High heat for 30 serve i Media yield 4 Oriental pork and nectarines goes with Rice continued from Page 27 they had Oriental pork with nectarines 2 beef Bouillon cubes 2 Tablespoons Brown sugar 2 Tablespoons vinegar 1 Teaspoon Chili powder 1 Teaspoon grated fresh Ginger Root 2 Tablespoons vegetable Oil 1 Pound lean Cut into strips 1 Green Cut into 1inch cubes 1 Cut into 1inch cubes 1 Large Clove minced cup water 2 Teaspoons cornstarch 2 fresh sliced steamed Rice Mash Bouillon cubes with sugar in Small mix in Chili powder and Gin heat 1 Tablespoon Oil in Skillet until add half the pork and Cook Over High heat turning until about 2 re move pork from pan onto repeat with other half of heat remaining Tablespoon Oil in add Green onion and stir Fry Over High heat 3 to 4 minutes or until re turn pork to add cornstarch mixture and Over High heat until sauce is thickened and mixture is heated serve Over makes 4 nutrient Content per serving 396 34 Grams 20 Grams 7 Grams 107 milligrams 586 milligrams 664 milligrams potassium and 2 Grams nectarine tart pastry 1 package 125 Grams Cream softened cup softened cups Al purpose sifted flour 2 Teaspoons sugar 1 Teaspoon Lemon Peel Teaspoon Salt Topping cups Apple divided 6 Tablespoons Al purpose flour 6 fresh sliced 14 Teaspoons hot water 1 Teaspoon Lemon Peel to prepare blend Cream cheese with butter in mixing stir in remaining pastry press dough into Ball refrigerate wrapped in waxed paper at least 1 Roll out dough on lightly floured Board into 12inch fold pastry into quarters unfold and ease into 10inch tart pan with removable Bot press pastry against Bottom and Side of for mix 6 Tablespoons Apple Jelly with flour in Small bowl spread on Bottom on prepared past arrange nectarine slices in Cir Cular pattern on Apple thin 3 Tablespoons Jelly with hot water Brush on bake tart in oven 30 to 40 minutes until nectarines Are tender and pastry is melt remaining 3 Tablespoons Jelly in Small Saucepan stir in Lemon Brush Over baked Cool tart in pan on wire to remove rim of pan Cut tart into makes 8 deserves Abig thank thanks to your considerable that once thanks to All of you who helped How much is donating to the childrens hos make this programme a big Success by purchasing petals across Canada through the childrens Miracle Sunkist and a special thanks to the Partick network Pating Lood stores who made it All childrens Miracle network Sunkist Sunkist is a registered trademark of Sunkist inc c 1990 Sunkist inc

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