Newspaper Page Text
4C
♦ WEDNESDAY, NOVEMBER 15, 2006
Dieter’s Corner: Eating out without pigging out
Have you noticed that
restaurants never
have “light” desserts
any more?
At home, you could have
a piece of fresh fruit or even
one of those little sugar-free
puddings.
At restaurants, howev
er, you’re up against total
excess: chocolate volcano
cakes, double butterscotch
apple dumplings a la mode,
and cubes of deep-fried bread
pudding to dip into high cal
orie sauce. You can even get
fried cheesecake now.
The real blessing, of
course, is that most of the
restaurants that serve these
spectacular calorie explo
sions also offer such huge
entrees that it’s not too hard
Popular southern cookbook
still can be purchased
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
While all long-time
Perrvans are familiar with
the name Mildred Evans
Warren, for newcomers it
may be a surprise that one
of Perry’s own published
a cookbook in 1967 with
Random House that won
praise across the country .
The book, “The Art of
Southern Cooking” is still
in publication and still avail
able for purchase.
Warren’s food writing
started with a weekly fea
ture, “The Cook’s Nook,” in
this paper, which was then a
weekly, “The Houston Home
Journal.”
In the introduction to her
cookbook, she wrote in her
typically chatty style, “This
particular paper has a circu
lation which extends beyond
the boundaries of our town,
to those places far and near
where former Perry-ites
reside. I have received many
nice letters and recipes from
these former residents along
with those from the home
town folks.”
The Atlanta Journal
reviewed the book with glow
ing praise, as “written by
a fabulous cook in a region
famed for fabulous cooks ..
Bon appetit!”
The Dallas Times Herald
SEA
From page 2C
8-inch pan. Sprinkle top of
the batter lightly with gran
ulated sugar. Bake at 350
degrees for 50-60 minutes.
Blackfeet Fry
Bread
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients
thoroughly. Add water.
Knead until soft, then set
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to turn down dessert.
Here are some tips for
sensible restaurant eating,
especially for those who eat
out frequently.
1. Don’t hesitate to ask
for what you want. I haven’t
been to a restaurant yet
where they won’t give me
a double helping of steamed
veggies instead of steamed
veggies and a baked potato.
2. Go for the chicken, the
shrimp, the fish. Look for
the word “grilled.” Forget all
things fried.
3. Watch out for the
cheese, the butter and the
sour cream. Restaurants are
putting cheese in salads, in
bread, on top of everything.
That shrimp scampi may be
floating in butter. The top
told readers that “No matter
how many cookbooks are on
the shelf, every cook should
have this one.”
To purchase a copy, ask
your local bookstore to order
it from Random House, or
used go to randomhouse.com,
or amazon.com and enter
“Mildred Evans Warren”
or “The Art of Southern
Cooking.” We found both
new and used copies listed
for under $lO.
Here are some of her reci
pes:
English Pea Salad
“This English Pea Salad is
good for most any meal,” the
author wrote. “The first time
I ate it was at a brunch. It is
particularly nice for this.
2 cans (17 ounces each)
very young, small early
grown green peas
1/2 lb. grated sharp
Cheddar cheese
1 jar (4 ounce) chopped
pimento
I cup finely chopped
celery
II 1/2 tablespoons grat
ed onions
Salt to taste
Your favorite mayonnaise
to moisten (homemade is
best)
Drain peas thoroughly and
dry on paper towels. It is
most important to dry peas.
Mix the peas with other
aside for one hour. Shape
into small balls. Flatten each
ball into a circle with or roll
ing pin or by hand. Fry in a
skillet half-full of oil until
golden brown on both sides.
Serve warm topped with
honey or powdered sugar for
dessert. Or top with taco
ingredients (ground beef,
chili beans, cheese, lettuce,
onions, tomatoes, etc.) for a
Indian Taco.
Evel Knievel’s
Grandmother’s
Green Rice
2 eggs, beaten
1 large can of evapo
rated milk
ping on your baked potato
may be more fattening than
the pota-
Charlotte
Perkins
Lifestyle Editor
to. Ask
for a plain
grilled
chicken
breast,
though,
and most
restau
rants will
be glad to
oblige.
4
Forget the
Ranch or Blue Cheese dress
ing and take the vinaigrette.
Or ask for vinegar and oil
and make your own dress
ing. Also, take a hard look
at the ingredients in those
full-meal salads.. The fact
ingredients lightly. Chill and
serve. This salad will keep
several days in refrigerator;
the flavor improves. This is
pretty served in tomato aspic
rings. Serves 10 to 12.
Note: Green peas are
called English peas in some
localities.
Chloe’s
Brunswick Stew
“Here is a Brunswick Stew
recipe given to me a long
time ago,” Warren writes,
“Corn an butterbeans go
into this along with chick
en, a combination hard to
beat.”
1 boiled hen (4 to 5
pounds), cut up as for
salad
2 cups canned corn
1 cup canned butter
beans, drained
1/2 cup canned green
peas drained
1/2 cup Worcestershire
sauce
1 bottle 914 ounce) cat
sup
Salt to taste
Pepper to taste
2 cups broth, or more if
needed
Mix ingredients and sim
mer, covered, cooking slowly
about 30 minutes. It should
be thik enough to eat with a
fork. Serves 8.
Note: This is good to
See COOKBOOK, page 6C
1/3 cup salad oil
2 cups boiled rice
1/4 teaspoon salt
1 clove garlic, chopped
1 small onion, minced
1/2 cup fresh parsley*,
chopped and stemmed
1 pound sharp
cheddar cheese
salt and pepper to taste
Using mixer beat eggs. Add
milk and oil; beat all togeth
er well. Add 2 cups boiled
rice, 1/4-teaspoon salt, gar
lic, onion and parsley. Grate
cheese, using medium-sized
grater. Bake for 50 minutes
in 350° oven in a serving cas
serole. Check after 50 min
utes with knife inserted into
casserole to see if it is set.
FOOD
that, it’s got green-leafies in
it does not mean that the
cheese, croutons and fried
chicken strips with honey
mustard dressing don’t
count.
5. Learn to make deals
with yourself. You can count
carbs, or you can just remem
ber to reduce your intake of
all white foods (except cauli
flower).
If you have the bread,
don’t have the rice. If you’re
hungering for a steak, skip
the fully-loaded potato. If
you’ve got to have spaghetti
and meatballs, get a half
serving.
6. Stop eating when you
stop being hungry. This is
something all of us need to
do anyway. Maybe you were
GOODELL
From page jc
School and the National
Institute on Aging shows
the anti-aging effect works
on mice as well. Ooh, la
la, pour me another glass.
I can feel myself getting
younger as the evening
goes on.
Before you order your
next three cases of Chianti
though, let me give you the
other side of the coin. In
order to get the amount
of Resveratrol these mice
MCDONALD
From page jC
at the grocery store, where
most of the food doesn’t
even look like an animal.
You may find some whole
chickens and turkeys, and
maybe some whole fish but
even then, most of that is
already filleted.
Queasy customers aren’t
alone here. Industry pro
fessionals call beef, fish and
chicken “product” or “pro
tein.” It may be a form of
shorthand, but it also blots
out the reality that what is
going on the plate was once
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A^Emaih^ww^^elinas^st^^n^^
told to clean your plate as a
child, but your plate prob
ably didn’t have a grilled
steak topped with butter,
onions and mushrooms, and
a giant Idaho potato with
sour cream and butter. Also
you probably hadn’t already
eaten a salad and two bis
cuits while you were waiting
for it.
The moment a dish stops
being delicious and starts
being something you’re eat
ing just because it’s there,
put your fork down. Ask for
a take out tray if you can’t
bear waste, but remember
that one of the ways most of
us waste food is by eating it
when we don’t need it.
7. Back to the desserts:
order coffee. Most of those
received, you’d have to
drink between 1,500 and
3,000 bottles of red wine
per day. Sounds good in
theory, but can you imag
ine the line for the rest
room?
Besides, I think liver dis
ease might offset the longer
life and lack of heart prob
lems if you were throwing
them back at that rate.
Still, the news is encour
aging, if not cause for a
celebration. Couple this
information with the fact
that Resveratrol is only one
of many such substances
a living creature.
It may sound weird, but
I prefer to cook a whole
chicken rather than pre
cut parts. I think I pay
more attention to the cook
ing process when I can
tell that this was once an
animal.
I’m a top-notch car
nivore, and seeing this
movie won’t change my
eating and cooking hab
its. But I try not to waste
meat, fish or poultry, and
I feel bad when leftover
scraps are tossed out after
a dinner. A living animal
gave its life for that dish.
We should respect that.
HOUSTON DAILY JOURNAL
super-fancy desserts are way
in excess of 1,000 calories,
so unless you’re planning to
play basketball for a couple
of hours the next day, you’re
just fattening yourself up.
Finds of thie Week
Werther’B Original Sugar
Free hard candies. Not only
do they offer a blast of car
amel, but they also could
keep you from reaching for
something fattening.
There are a number of
other good sugar free hard
candies.
Keep some in your pocket
book, or your pocket. Keep
some in a pretty little con
tainer near the remote con
trol.
You might even keep some
beside your computer.
found in grapes and wine
and you can see that wine
being beneficial to your
health is not such a stretch
after all. There is much
more research to be done,
and much more time will
be spent studying this phe
nomenon, but for now, let
me raise a glass and say -
this time with feeling - “To
your health.”
To share your stories,
ask questions, or just to
talk wine, write me at
goodellwineguyQysbcglobal.
net. Until next time, happy
pours
Getting our food from
farm to market is a nasty
business in many respecti.
Fast Food Nation is a film
that won’t let us forget that
gross little secret.
Great Peals
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