Newspaper Page Text
4C
♦ WEDNESDAY, NOVEMBER 1, 2006
Dieter’s Corner: Share your ideas about taking off pounds
By CHARLOTTE PERKINS
Journal Lifestyle lulitor
Starting this on a personal note,
I’m on a weight-loss diet.
If you are, too, or if you just
want to avoid gaining, this is a
space for those of us who don’t
have personal trainers and aren’t
going to pay hundreds of dollars to
have our meals delivered to us or
live on cabbage soup.
Let’s start sharing realistic reci
pes and “good finds” in the grocery
store. Send meyou r best tips for diet
ing at cperkins(n evansnewspapers.
com. Give yourself a nickname and
stay anonymous if you like.
I’m not recommending any par
ticular diet. I do know without
reading any more books that there’s
no way to lose weight without cut
ting way down on sugars, starches
DESSERTS
From page iC
In saucepan bring water and
sugar to boil over medium
heat. Cook, without stirring,
brushing down sides of pan
with a brush dipped in warm
water to prevent crystalliza
tion.
Cook about 18 minutes,
until dark amber. Remove
from heat immediately and
stir in cream and walnuts.
Spread onto prepared sheet
and cool completely. Break
into pieces and pulse in food
processor until coarsely
ground. In microwavable
bowl, combine chocolate
chips, cream and butter.
Heat on high for 2 minutes,
stirring twice, until melted
and smooth. Slice cake in
half lengthwise and then
slice each half to make 4 lay
ers that measure
4.5 x 12-inches.
Brush 1 tablespoon of
Cointreau on the bottom
layer of cake. Spread 1/4 cup
of chocolate ganache and
sprinkle with 1/3 cup pra
line. Repeat twice; top with
last layer of cake. Cover
cake with remaining ganache
and cover sides with praline.
Refrigerate for onehour and
up to one day before serv
ing.
Source: California Walnut
Commission
Best brownies
This is a classic recipe for
homemade brownies
1/2 cup (1 stick) butter
or margarine, melted
1 cup sugar
1 teaspoon vanilla
extract
2 eggs
1/2 cup all-purpose
flour
1/3 cup Hershey’s
Cocoa
1/4 teaspoon baking
powder
1/4 teaspoon salt
1/2 cup chopped
nuts(optional)
Heat oven to 350 degrees.
Grease 9-inch square baking
pan.
Stir together butter, sugar
and vanilla in bowl. Add eggs;
beat well with spoon. Stir
together flour, cocoa, baking
powder and salt; gradually
add to egg mixture, beat
ing until well blended. Stir
in nuts, if desired. Spread
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(or what we now call carbs) and
fats, simply because those are the
big calorie items.
My personal theory is that the
main reason Americans are getting
chubby (Look around you when
you’re in a crowd) is that we’re so
blessed with money in our pock
ets and tasty foods around every
corner. We have incredible variety
compared to most of the world,
and also compared to what most of
us had when we were children. We
eat out more and take out more,
not just because it’s convenient,
but also because we’re like kids at
the fair.
The good news is that there are
also more low-calorie, no-sugar,
low fat options, and a big variety of
fresh fruits and veggies and lean,
mean proteins to choose from than
batter evenly into prepared
pan.
Bake 20 to 25 minutes
or until brownies begin to
pull away from sides of pan.
Cool completely in pan on
wire rack. Prepare frosting;
spread over brownies. Cut
into squares.
Creamy Brownie
Frosting
3 tablespoons butter or
margarine, softened
3 tablespoons Hershey’s
Cocoa
1 tablespoon light corn
syrup or honey
1/2 teaspoon vanilla
extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn
syrup and vanilla in small
bowl until blended. Add
powdered sugar and milk;
beat to spreading consisten
cy. About 1 cup frosting.
Source: Hershey’s
Double chocolate
pound cake
Start with a cake mix, add
extra chocolate and sour
cream. Make a simple glaze,
and you’ve £ot a cake every
one will want the recipe for.
1 package chocolate
cake mix
2/3 cup water
3 eggs
1 cup dairy sour
cream
1 cup miniature choco
late chips
Easy Glaze:
1/2 cup Ready-to
spread frosting -- (any
flavor)
2 teaspoons water - or
more as needed
Heat oven to 350 degrees.
Grease and flour 12-cup
Bundt cake pan. Beat cake
mix withwater, eggs and
sour cream in large mixer
bowl on low speed, scrap
ing bowl constantly, until
blended. Then beat on medi
um speed, scraping bowl
frequently, for two minutes.
Fold in chocolate chips.
Pour batter into pan. Bake
until cake springs back when
touched lightly in center, 40-
45 minutes. Cool 10 min
utes; invert on wire rack or
Remove pan; cool cake com
pletely. Spread with glaze
made by blending frosting
with water.
Sprinkle with chopped
there ever have been. The trick is
to find the ones you like best.
Tip one: The morning’s are
getting chilly now. It’s time for
soup, which is one of the dieter’s
best friends, whether you make it
yourself or buy it canned. Healthy
Choice has a New England Clam
Chowder that’s 110 calories per
serving, or 220 calories for the
whole can. I’ve tried it and it’s
good. If you sprinkle in a little
Molly Mcßutter while it’s still hot,
it’s even better. (Progresso has a
pretty good low-fat clam chowder,
too).
The Healthy Choice Zesty Gumbo
with chicken and sausage is good,
too, and the whole can comes to
200 calories.
If you aren’t familiar with calo
rie counting, here’s a comparison.
nuts or with flaked coconut.
Source: Mastercook
Chocolate pecan
pie
This is a delicious pie
adapated from a recipe origi
nally in “Bon Appetit.”
Crust
1 eup all purpose flour
6 tablespoons (3/4 stick)
unsalted butter, chilled,
cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more)
ice water
Filling
4 ounces bittersweet
(not unsweetened) or
semisweet chocolate,
chopped
2 tablespoons (1/4 stick)
unsalted butter
1/2 cup (packed) dark
brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn
syrup
1 1/2 cups pecan pieces,
lightly toasted
For crust:
Combine first 4 ingre
dients in processor. Using
on/off turns, process until
mixture resembles coarse
crumbs.
Drizzle two tablespoons ice
water over mixture. Process
just until moist clumps
form, adding more water
by teaspoonfuls if mixture
is dry. Gather dough into
ball. Flatten into disk. Wrap
dough in plastic and refrig
erate 30 minutes. (Can be
prepared 1 day ahead. Keep
refrigerated.)
Preheat oven to 325°F. Roll
out dough on floured surface
to 13-inch round. Transfer
to 9-inch-diameter glass pie
dish. Trim overhang to 1
inch; fold under and crimp
decoratively. Set aside.
For filling:
Stir chocolate and but
ter in heavy small saucepan
over low heat until melted.
Cool slightly.
Whisk brown sugar, eggs
and salt in large bowl to
blend.
Whisk in corn syrup and
chocolate mixture. Sprinkle
pecans over unbaked crust.
Pour filling over pecans.
Bake until crust is golden
and filling is puffed, about
55 minutes.
Cool pie completely on
rack.
FOOD
JONES
From page jC
See Fay’s Turkey Dressing
(This is also good with
chicken and pork chops)
DRESSING:
The night before
Thanksgiving,
Prepare 1 box of Jiffy
cornmeal mix or mix of
your choice according
to box directions. When
done, crumble in a large
mixing pan. Pinch 1 whole
loaf of whole wheat bread
into small pieces and add
to cornbread. Let stand on
counter until morning.
Next morning:
Mix the two breads togeth
er with pan drippings and
enough canned chicken
broth to make the dress
ing about the consisten
cy of pound cake dough.
Now for the good part!
Add six eggs, beaten
two tablespoon sage
one tablespoon thyme
1/2 teaspoon rosemary
Salt and pepper to taste
Then: melt 1 stick marga
rine in a skillet. Meantime
in a food processor and
finely chop 4 ribs of cel
ery, 2 medium onions and
about 1/3 cup fresh pars
ley. Saute in butter until
done but do not brown
(about five minutes).
Pour this into the bread
mixture.
Mix well. Add 1/2 can
evaporated milk to dress
ing, pour into a large pan
and bake at 350 about 1
hour. Remember, when the
dressing is hot through, it
is done. Only raw ingredi
ent is eggs so it doesn’t
take too long to cook.
Gravy
Remove neck, liver and
gizzard from boiling pot.
Chop liver and giz
zard and pick meat from
turkey neck. Place back
into pot with broth,
adding canned broth to
make as much gravy as
you need for your family.
Add Kitchen Bouquet
to make the gravy
brown. Thicken with
about four Tbsps corn
starch mixed with a little
cold water to make a thin
paste.
Just before serving, add
three chopped hard-boiled
eggs to gravy, serve and
take a bow!
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1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opm
MIL
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Let’s say you need to stay under
1,500 calories a day to lose weight
(and it’s more like 1,200 for most
women who aren’t running five
miles a day.)
If you '.iave a fast-food dou
ble cheeseburger for lunch, that’s
going to be 600-700 calories, and
if you add fries, that’s about 400
more.
A sweetened soft drink will add
another 100 and a hot fudge sun
dae (the little one) will be 300 or
more calories. Do the math.
The soup’s a better choice, and
you can have some crackers and a
half-sandwich with it.
Tip two: Regarding the “half
sandwich,” one of my favorite diet
tips is that you can cut the calories
of anything in half by having half
as much of it. It is not engraved
Fudge c ake
1 cup butter or marga
rine, softened
1 1/2 cups sugar
4 eggs
1/2 tsp baking soda
1 cup buttermilk
2 1/2 cups all-purpose
flour
1 1/2 cups semisweet.
chocolate mini-morsels,
divided\
2 (4-ounce) bars sweet
baking chocolate, melt-*
ed and cooled
J/3 cup chocolate
syrup
2 teaspoons vanilla
extract
4 ounces white choco
late, chopped
2 Tbsp plus 2 tsp
shortening, divided
Cream butter in a large
mixing bowl, gr adually add
sugar, beating well at medi
um speed of electric mixer.
Add eggs, one at a time,
beating after each addition.
Dissolve soda in butter
milk, stirring well. Add to
creamed mixture alternate
ly with flour, beginning and
ending with flour.
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HOUSTON DAILY JOURNAL
in stone that a sandwich has to be
made of two slices of bread.
Tip three: The portion rule
applies hig time to commercial
salad dressings. Those bottles
seem to be designed to encourage
using huge amounts, and you can
wind up with your salad being
high-calorie if you don’t watch
out. Example: Two tablespoons of
ranch dressing comes to about 150
calories, which is about like adding
a tablespoon of melted butter to
your salad. Try using a measur
ing spoon and cutting that amount
in half. (You just have to exercise
your fork to make sure it gets dis
tributed through your salad.)
Check back next week for some
ideas on eating out without going
off your diet. Suggestions and
input are welcome.
Add one cup mini-mor
sels, melted chocolate,
chocolate syrup, and
vanilla, stirring just until
blended. Do not over-beat.
Spoon batter into a heav
ily greased and floured
10-inch Bundt pan. Bake
at 300 degrees for 1 hour
and 25 minutes or until
cake springs back when
touched. Invert cake imme
diately onto a serving plate
and let coql completely.
ComEine 4 ounces chopped
white chocolate and 2 table
spoons shortening in top of
double boiler; bring water
in bottom pot to a boil,
reduce heat to low and cook
until nTlxture is melted and
smooth. Remove from heat.
Drizzle melted white choc
olate mixture over cooled
cake. Melt remaining 1/2
cup mini-morsels and 2 tsp
shortening in a small sauce
pan over low heat, stirring
until smooth. Remove from
heat and let cool; drizzle
over white chocolate. If
desired garnish with choc
olate and white chocolate
leaves.
Makes 10-inch cake.
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