Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, March 28, 1990 TAG: 9003280046
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
Menu planning:
- Plan several days of menus at once, using leftovers from one meal in the next. For example, use leftover cooked meats and poultry in soups, stews, salads or sandwiches. Use up small amounts of uncooked meats and vegetables in stir-fries.
- Simplify the menu by serving only two- or three-food menus. Team a meat-and-vegetable main dish with a salad, or let a fruit salad also serve as dessert.
- Use a purchased item for one of the courses. Keep frozen pound cake, frozen yogurt or ice cream, or canned pudding on hand for dessert. For a last-minute salad, serve a wedge of iceberg lettuce with bottled dressing.
- Look for recipes based on whole cans or packages of ingredients: 6 1/2-ounce can of tuna, 11-ounce package of frozen vegetables.
Invest in convenience:
- Deli-cooked beef, turkey breast and ham.
- Crab-flavored fish sticks;
- Frozen diced cooked chicken.
- Boned, skinless fresh chicken breast halves and fresh turkey breast tenderloins.
- Cooked bacon pieces.
- Canned boneless, skinless pink salmon.
- Frozen chopped onion, green pepper and chives.
- Pre-shredded cabbage and pre-cut fresh vegetables.
- Bottled minced garlic.
- Pre-sliced and pre-shredded cheeses.
Storage savvy:
Spend a few extra minutes putting away groceries and you'll save lots of time before dinner.
- Stack individual ground meat patties, steaks or chops between two layers of waxed paper. Slip into moisture- and vaporproof bag. Seal, label and freeze. To use, remove just the number of pieces you need without prying them apart.
- Wash, dry and tear salad greens and place in plastic bags.
- Divide rolls, muffins and breads into meal-size portions before freezing.
- Chill cans of fruits, vegetables or meats for salads so they're ready when you need them.
- Prepare ingredients for several recipes at one time and stow in the refrigerator or freezer. For example, chop extra vegetables, cook a double batch of pasta or rice, or hard-cook several eggs.
Steps to success:
- The night before, place frozen meat, poultry, or seafood in the refrigerator to thaw. Read your recipes and check your pantry to make sure you have all the necessary ingredients.
- When you start dinner, preheat the broiler or oven first.
- During cooking, always do two things at once whenever possible. For example, while water is boiling for pasta, open cans or chop vegetables.
- Hurry heating by choosing wide-diameter saucepans.
- Cut down on cleanup by reusing measuring cups and spoons. Use the same pans for different steps of the same recipe.
- Have the whole family pitch in. Divide the meal into parts and give each member something to prepare.
- Bake or chill dessert while you're eating. - Associated Press
\ THE TOMATOES ARE COMING If high prices have kept tomatoes from your salads, then get ready to celebrate. An excellent supply of tomatoes, with what the Florida Tomato Committee calls "normal prices," is expected by the end of the month.
Florida, according to the industry committee, supplies about 45 percent of the domestically produced tomatoes and is the major shipper from November through May. During the Christmas weekend, a freeze in the growing areas just about wiped out the winter crop and sent prices to record highs.
New plants went into the ground immediately - even in areas that would ordinarily plant at different times to stagger the flow of produce to market. The result is a bumper crop - a glut, according to newspaper reports around Florida.
And if you want better tasting tomatoes, remember to ripen them properly. After purchase, keep tomatoes in a paper bag for a few days at room temperature. Don't refrigerate them since the cold will retard the ripening process and kill the flavor.
\ LOW-FAT FRIES Do you love french fries, but worry about the fat they absorb during frying? These oven fries have less than half as much fat as homemade french-fried potatoes and about one-third as much fat as a serving of fast-food fries. Oven fries 4 small baking potatoes (about 1 lb. total)
1 Tbsp. margarine, melted
cup grated Parmesan cheese
1/2 tsp. garlic salt
tsp. paprika
[ tsp. onion powder (optional)
Non-stick spray coating
Scrub potatoes thoroughly. Cut each potato lengthwise into 8 slices. Brush cut surface of potatoes lightly with melted margarine. In a plastic bag combine Parmesan cheese, garlic salt, paprika and onion powder, if desired. Add 8 potato slices to the bag. Shake to coat; potatoes will not be completely coated. Spray an 11x7x1 1/2-in. baking pan with non-stick coating. Arrange potatoes in baking pan. Repeat with remaining potatoes. Bake, uncovered, in 400-degree oven 25 to 30 minutes or until tender. Serve hot. Makes 3 or 4 servings.
To microwave: Cut potatoes and coat with cheese mixture as directed. Arrange in 12x7 1/2x2-in. baking dish. Cover with vented plastic wrap. Cook on high (100 percent power) for 9 to 11 minutes or until almost tender, rotating dish once. Let stand 2 to 3 minutes before serving. - Associated Press
\ SWEET ENDING Need a special dessert for a family dinner or something to take to a potluck? This cake, a favorite that's been around for a few years, is a good choice. 7-Up cake 1 2-layer size pkg. yellow or lemon cake mix
4 eggs
1 3-oz. pkg. instant vanilla pudding mix (or substitute pineapple or lemon pudding)
3/4 cup cooking oil
1 10-oz. bottle 7-Up
Pineapple frosting
Combine cake mix, eggs, pudding and oil; beat until light and fluffy. Add 7-Up and beat well. Pour into lightly greased 13x9x2-in. pan. Bake at 350 degrees for about 40 minutes. Remove from oven and frost immediately.
Pineapple frosting: In saucepan over low heat, blend 1 1/2 cups sugar and 1 Tbsp. flour. Stir in 2 well beaten eggs, then add 1 stick margarine and 1 cup crushed pineapple with juice. Cook and stir until thickened. Add 1 cup flaked coconut and stir to blend. - The Baltimore Sun
by CNB