Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, January 15, 1992 TAG: 9201140238
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Medium
OUR MELTING POT GETS SPICIER IN '92
It's back to basics in 1992, with beans, grains and peasant-style foods among the foods that Americans will dish out, predicts Cooking Light magazine.Cooking Light sees a trend toward Mexican, Asian and Caribbean dishes that cross cultural lines, resulting in intensified flavors and new food combinations.
"America's melting pot is getting bigger and is being stirred more vigorously, resulting in intriguing flavor combinations," says Kathy Eakin, the magazine's editor.
As Americans include more beans, grains and rice in their diets, it will become easier for them to enjoy a healthier low-fat diet, Eakin says.
The seafood lover will savor exotic and often underutilized specialties such as tilapia and gooseneck barnacles, fresh from unspoiled waters, says the magazine, which also predicts a trend toward light, healthy and nutritional table-ready microwave reheatable foods and take-out food, and more commercial fat-free foods, especially baked goods and frozen desserts.
The in list:
Cross-cultural cuisine (flavor combinations from Mexico, the Caribbean, the Mediterranean and Asia)
Lentils
Basmati rice
Couscous, quinoa and bulgar grains
Cook-quick cuts of meat (cutlets and scaloppine)
Quick-cook soups and chowders
Shark, skate and smelt
Commercial fat-free foods
Casual entertaining at home
The out list:
Five and seven-course meals
Heavy hors d'oeuvres
Deep-fried foods
Liquid diets
Good food/bad food concepts
- Associated Press
\ GOOD FOR YOU New for 1992 - scalloped potatoes without excess fat. This recipe is made with part-skim milk cheese and extra-light milk. For added fiber, keep the skin on the potatoes.
Scalloped potatoes
4 medium potatoes (about 1 1/2 lbs.), scrubbed and thinly sliced
2 Tbsps. flour
1 tsp. garlic powder
1/8 tsp. ground black pepper
1/2 medium onion, thinly sliced
1/2 cup crumbled part-skim milk cheese
1 1/2 cups 1 percent milk
1 Tbsp. cornstarch
1/2 tsp. salt
Paprika or chili powder to taste
Spray an 8x11x2-in. baking dish with vegetable oil spray. In a large pot, bring water to a boil over high heat. Add potatoes, blanch 5 minutes; drain. In a small bowl, combine flour, garlic powder and pepper. Arrange 1/3 of the potatoes in baking dish. Sprinkle with half the flour mixture; top with half the onion slices and half of the cheese. Repeat to form a second layer; end with a layer of potatoes.
In a medium bowl, whisk together milk, cornstarch and salt until well blended; pour evenly over potatoes. Cover and bake in a 350-degree oven for 35 minutes. Uncover; bake an additional 10 minutes until lightly browned and potatoes are tender. Let cool 10 minutes. Garnish with paprika. Makes 8 servings. - Associated Press
\ MORNING GLORY Come the weekend, wake up the gang with a home-cooked breakfast that's so easy, the kids can pitch in. Rally young chefs around the kitchen counter and let them help with the beating, the dunking, the flipping and the delicious eating, too. They'll love the way the thick bread slices soak up lots of orange juice flavor.
Orange French toast\ 2 eggs
1/2 cup orange juice
1 tsp. brown sugar
5 to 6 slices French bread, cut 3/4-in. thick
1 to 2 tsps. cooking oil
Maple syrup
In small mixing bowl stir together eggs, juice and brown sugar. Beat with a fork until combined. Transfer mixture to a pie plate. Dip bread into egg mixture, turning to coat on both sides. Let bread stand in egg mixture about 30 seconds on each side or until thoroughly soaked. In a skillet or on a griddle cook bread in hot oil over medium heat for 2 to 3 minutes on each side or until golden brown. Serve with syrup. Makes 5 to 6 slices. - Associated Press