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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 HANDBAG SALE! Snt6*utideruf' 9 9 s4(tenattOH4, mi 1 i | m WM& - m mm* smm m% m Mm l '■ 20% OFF ALL HANDBAGS! . Great Holiday Gifts! Come check out Nuhht’s BAGS! 478-988-2448 or Fax: 478-988-2490 740 Main Street • Perry GA 31069 Guiittc: www.sewingbees.com <yi S-wact: mail@sewingbees.com 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 , j|i jp% H <0 Ei mhb fjJLf* HH ■MI FINE MEXICAN CHILLIMI ts I NOW OPEN 1 K Steaks * Seafood * Salads * Sandwiches J| K landing Pointe Shopping Center p* 402 Hwy 247, Suite 1200, Bonaire, CA. | “ Nm: |«l| Fax: (478) 329-8887 10:00pm 10:30am - 11:00pm ’/-L V - ' lillL , ; ~ —&—<— & —as-* LCall Us For Your Holiday Parties _T JT or Special Occasions and yj| Catering. Gift Certificates Are T i* Also Available. A i J L 1504 Sam Nunn Blvd. • Perry f GA p Fax: (478) 987-8100 Phone:(47B) 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 Free AD for items under SSO Call 987-1823 for details