Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 20, 1991 TAG: 9102200475
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
Commercial substitutes.
- Look for frozen and refrigerated egg substitutes in your supermarket. These products are based mostly on egg whites and contain less fat than whole eggs and no cholesterol. Both plain and flavored versions are available.
- Check package directions before using any egg substitute. Although none contain cholesterol, the number of calories and grams of fat they contain vary.
Homemade substitute.
- You also can reduce fat and cholesterol in your recipes by using 2 egg whites for each whole large egg called for.
- If the recipe needs a little richness and more color, next time try using 2 egg whites plus 1 whole egg for every 2 whole eggs.
- Depending on egg prices, it may be less expensive to buy whole eggs and use only the whites than to purchase commercial egg substitutes.
Check the numbers.
- One large whole egg contains 75 calories, 5 grams fat and 213 milligrams cholesterol.
- Two large egg whites contain 34 calories, 0 grams fat and 0 milligrams cholesterol.
- Two egg whites plus one whole egg contain 114 calories, 6 grams fat and 274 milligrams cholesterol.
- Two ounces of egg substitute contain 25 to 60 calories, depending on the brand, and 0 to 3 grams fat. None contain cholesterol.
Using substitutes.
- You easily can use substitutes in most recipes for yeast breads, muffins, cakes, cookies, egg casseroles, sauces, puddings and custards.
- Egg substitutes are not recommended for use in cream puffs or popovers - they won't puff or pop.
- Use 1/4 cup egg substitute in place of 1 large whole egg; 2 tablespoons instead of 1 large egg yolk.
Uncooked or slightly cooked recipes.
- Egg substitutes are pasteurized. This makes them a perfect alternative in recipes that traditionally are made with uncooked eggs, such as mayonnaise, Caesar salad dressing and eggnog.
- Pasteurization destroys salmonella bacteria. Reports of egg-linked salmonella infections have surfaced in the northeastern United States.
- The elderly, infants and young children, pregnant women and those already seriously ill are most vulnerable to salmonella. - Associated Press
\ FITTING FINALE Simply elegant . . . simply delicious. What more could you ask of a dessert?
Baked pears with almonds
4 large ripe pears, pared, cored and cut into wedges
1/2 cup packed light brown sugar
2 Tbsps. all-purpose flour
1/2 tsp. ground cinnamon
tsp. ground cloves
3 Tbsps. extra-light olive oil
1/2 cup sliced unblanched almonds
Plain non-fat yogurt
Arrange pears in even rows in buttered shallow 2-qt. baking dish. Combine brown sugar, flour, cinnamon and cloves; stir to blend. Add oil and 1/2 cup almonds. Stir with a fork until well blended. Sprinkle over pears in an even layer. Bake in 350-degree oven until pears are tender and topping is golden, about 30 minutes. Serve warm with a bit of yogurt spooned on top of each serving. Makes 8 servings. - Associated Press
\ COOKBOOK NEWS The Western Virginia/West Virginia Branch of the Leukemia Society of America has compiled a book of recipes from its members and associates. Like similar projects from many organizations, "Our Favorites Cookbook" features recipes for favorite foods, things that are almost classic in nature . . . quick fruit salad (with pistachio pudding, canned fruit and cottage cheese), chicken casseroles, broccoli casserole, baked beans, zucchini bread, banana pudding, Mississippi mud cake and red velvet cake.
And it's a bargain, too. It costs $5 if purchased at the society's office at 2728 Colonial Ave. S.W., Suite 103, Roanoke, Va. 24015, or $5.75 if ordered by mail from the same address. Proceeds will be used for the society's patient-aid program.
\ WRITE FOR IT The Red River, for most of us buckaroos, brings to mind John Wayne, Montgomery Clift and the Chisholm Trail, but certainly not potatoes. So when "The Red River Valley Guide to Potatoes" arrived in the mail, we could only be intrigued.
It's a 17-by-22-inch poster that includes buying, storing and cooking hints - a potato primer - and several recipes that call, of course, for Red River Valley potatoes. It's an engaging promotion and worth the price - free.
As it turns out, however, it's not even the same Red River we remember. Unlike the 1948 film classic "Red River," this Red River has nothing to do with cattle, cowboys or even Texas at all.
But if you'd still like the guide, write to Poster, Red River Valley Potato Growers Assn., Box 301, East Grand Forks, Minn. 56721.
Perhaps if John Wayne had had some good Red River hash browns, he wouldn't have been so ornery to Montgomery Clift.
- The Washington Post
Need to know more about potatoes? Then write for the Potato Board's "All About Potatoes," a tell-all brochure with varietal and nutrient information, selection, storage and handling tips for the vegetable. The brochure also has some quick ideas and easy to make recipes. For a copy, send a self-addressed, stamped, business-size envelope to Potato Lover's Month, The Potato Board, P.O. Box 5467, Denver, Colo. 80217-5467.
Low-calorie recipes - celeried chicken breasts with mustard and dill, braised celery with Swiss cheese and almonds, for example - are available in "Celery Slimmers." For a copy of the leaflet, send a stamped, self-addressed, business-size envelope to American Celery Council, Box C2, 928 Broadway, New York, N.Y. 10010.
Directions for making eight flavored vinegars along with suggestions for using the vinegars are included in a folder from Heinz. For a copy, send a stamped, self-addressed, business-size envelope to Making Flavored Vinegars, Heinz U.S.A, P.O. Box 57, Pittsburgh, Pa. 15230-0057.
> Recipes, cooking and nutrition charts, plain and fancy information and tips for chicken are included in a 36-page booklet. For a copy, just write Perdue Guide to Chicken, P.O. Box 2417Q, Salisbury, Md. 21802.
And if you'd like recipes for some comfort foods that help to brighten winter, write Perdue Winter Menus, P.O. Box 2417W, Salisbury, Md. 21802.
Ideas for using iceberg lettuce in salads with an international flair are available by sending a self-addressed, stamped, business-size envelope to International Main Dish Salads, California Iceberg Lettuce Commission, P.O. Box 3354, Monterey, Calif. 93942.
> A recipe booklet from the Jolly Green Giant shows the versatility of canned beans, from dips and salads, to side dishes, soups and entrees. The booklet also inlcudes helpful tips for substituting canned beans for packaged dry beans, a glossary of bean varieties and uses and nutritional information for the recipes. For a copy, write Discover Today's Great Bean Recipes, P.O. Box 600179, El Paso, Texas 88560-0179.
Winning recipes from the 1990 National Egg Cooking Contest are featured in a new leaflet from the American Egg Board. For a copy, send a stamped, self-addressed, business-size envelope to Incredible Edible Egg #39, P.O. Box 755, Park Ridge, Ill. 60068-0755.
Health and fitness enthusiasts will find useful diet tips and recipes in a leaflet from the National Dairy Board. For a copy of "Dairy Foods and Fitness," send a self-addressed, stamped envelope to National Dairy Board, Lewis & Neale Inc., Box IFMC, 928 Broadway, New York, N.Y. 10010.
"Honey: The Natural Winner" spotlights winning contest recipes, including breads, desserts, main dishes, side dishes, dressings and sauces. Also included for reference are tips for buying, storing and cooking with honey. For a copy, send $1 to cover postage and handling to National Honey Board, Evans Food Group, 190 Queen Anne Ave. N., Seattle, Wash. 98109.
\ HELP!!! DEAR SOS: Can you find out how the Parasol Restaurant in Los Angeles makes its delicious tartar sauce? - Donna
DEAR DONNA: The recipe is a simple formula that is terrific with fried fish and sandwiches or as a dressing for shrimp and crab salad.
> Parasol tartar sauce
2 cups mayonnaise
1/2 medium onion, minced
1 1/2 Tbsps. lemon juice
3/4 cup sweet pickle relish
Combine all ingredients and mix well. Makes about 1 1/2 cups. - Los Angeles Times
THE WORD FOR TODAY . . . boborygmology (bo-bo-ryg-mology). It's our favorite medical specialty: the study of stomach rumblings. - Los Angeles Times
\ EASY DOES IT Give yourself a break. Open jars of fruit and vegetable baby food instead of cooking and pureeing fresh produce. Baby food is exactly the right consistency for soups and sauces and is lightly seasoned, ready for your choice of flavorings. Creamy carrot soup 2 cups milk
4 tsps. all-purpose flour
2 6-oz. jars junior carrot baby food
1 1/2 tsps. instant chicken bouillon granules
1/2 tsp. curry powder or 1/4 tsp. dried dillweed
1/8 tsp. onion salt
1/8 tsp. pepper
In medium saucepan stir together milk and flour. Add carrot baby food, bouillon granules, curry powder or dillweed, onion salt and pepper. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 1 minute more. Makes 4 servings. - Associated Press
by CNB