Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, March 7, 1990 TAG: 9003071306
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: toni burks
DATELINE: LENGTH: Long
Fewer than three in 10 men responding to a Gallup survey said they feel guilty about eating foods they like; more than four in 10 women reported such feelings.
The poll also found men were less worried about chowing down and less conscious of dietary concerns.
Fifty-seven percent of men said they were eating more fiber; among women, that rose to 70 percent. Fewer than four in 10 men sought more calcium; six in 10 women did.
Overall, 52 percent of the respondents said they were eating more oat bran, which has been touted as an aid in lowering blood cholesterol. Again, considerably fewer men than women said they had made the change.
The survey found fats and oils scarcer at everybody's table: Nearly three-quarters said they were trimming fat from their diets and roughly two-thirds reported cutting out saturated fats, cholesterol and fried foods.
But in spite of all this action against fat, only 56 percent of respondents admitted worrying about it.
More than nine in 10 people of both sexes said they enjoy food, and nearly six in 10 said they enjoy it a lot.
The Gallup Organization conducted the telephone survey of 772 American adults in December for the American Dietetic Association and the food industry-funded International Food Information Council. The poll had a margin of error of plus or minus 4 percentage points. - Associated Press
\ HELP!!! DEAR SOS: There was a recipe for a blueberry pudding from former first lady Eleanor Roosevelt sometime in the distant past. Any chance of digging it out? - Reader
DEAR READER: The first printing was in 1973. The pudding is wonderful because it is so basically simple, economical and thoroughly American.
Eleanor Roosevelt's blueberry pudding
1-lb. loaf firm bread
1/2 cup butter or margarine, softened
1/2 tsp. ground cinnamon
1 1-lb., 5-oz. can blueberry pie filling
Line 9x5-in. loaf pan with foil, letting ends extend over edge of pan. Trim crusts from bread and brush both sides of each slice with butter mixed with cinnamon. Layer buttered bread and blueberry filling in pan, beginning and ending with bread. Cut slices to fit pan. Chill several hours. Invert pan on platter. Carefully remove foil and cut pudding into slices. Makes 6 to 8 servings. If desired, serve with thick cream or warm custard sauce. - Los Angeles Times
\ MARKET SHOPPING
Farm markets are beginning to come to life once again. In the next few weeks, emphasis will be on vegetable plants for home gardens, especially such things as broccoli, cauliflower, cabbage and lettuce which do their best growing in cool - even cold - weather. Don't be surprised to see some early tomato plants, too, but unless you plan to keep the tender plants indoors for several weeks, don't bother with them now.
The best locally produced foods available are greens - spinach, turnip, kale and creasy. There are turnips, too, along with potatoes and apples. Dried apples, apple butter and a variety of pickles and relishes are available.
Good foods grown in other places are quite plentiful. Citrus is especially delicious, and tropical fruits and vegetables are appealing as well. Tomatoes are more appetizing in appearance, but prices remain high.
Spring Vidalia onions, with long, thick green blades and giant white bulbs, are the most recent additions to market bins. These young onions are as sweet as the mature ones which won't be available until May, and they're wonderful to serve with a down-home supper of pinto beans, fried potatoes and corn bread.
\ EMERGENCY MEASURES
Missing a recipe ingredient? Instead of making a dash to the grocery store, use a substitute from this list:
- Need 1 tablespoon cornstarch for thickening? Use 2 tablespoons all-purpose flour.
- Need 2 cups tomato sauce? Use 3/4 cup tomato paste plus 1 cup water.
- Need 1 cup tomato juice? Use 1/2 cup tomato sauce plus 1/2 cup water.
- Need 1 cup chicken or beef broth? Use 1 teaspoon instant chicken or beef bouillon granules plus 1 cup water.
- Need 1 small onion? Use [ teaspoon onion powder or 1 tablespoon dried minced onion.
- Need 1 garlic clove? Use [ teaspoon garlic powder.
- Need 1 tablespoon fresh snipped herbs? Use 1 teaspoon dried herbs, crushed.
- Need 1 square (1 ounce) unsweetened chocolate? Use 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening. - Associated Press
\ MICROWAVE IT
Fish and fruit? If you're doubtful about the idea of fruit with meat, chicken and fish, try this fabulous microwave fish entree. The tangy grapes bring out the fine fish flavor much as lemon does. Because the microwave cooks with moist heat, fish stays moist and tender. The total microwave cooking time is about 12 minutes.
Halibut Veronique
1 cup sliced fresh mushrooms
2 Tbsps. sliced green onion
1 Tbsp. margarine or butter
4 fresh or frozen halibut or other fish steaks, thawed, 3/4 inch thick
1/4 cup cold water
1 1/2 tsps. cornstarch
1/2 tsp. instant chicken bouillon granules
1/2 cup seedless red or green grapes, halved
3 Tbsps. dry white wine
In 12x7 1/2x2-in. microwave-safe baking dish combine mushrooms, onion and margarine or butter. Cover with vented microwave-safe plastic wrap. Cook on high (100 percent power) for 5 to 6 minutes or until tender, stirring after 3 minutes. Remove vegetables from dish. Set vegetables aside.
In the same dish arrange fish in a single layer. Cover and cook on high for 4 to 5 minutes or until fish just flakes with a fork, rearranging steaks after 3 minutes. Using a wide slotted spatula, transfer fish to a serving platter. Cover to keep warm.
For sauce, stir together cold water, cornstarch and bouillon granules in 2-cup measure. Cook, uncovered, on high for 1 to 1 1/2 minutes until mixture is thickened and bubbly, stirring every 30 seconds. Stir in vegetables, grapes and wine. Cook, uncovered, on high for 1 minute. Spoon sauce over fish. Makes 4 servings. - Associated Press
by CNB