Newspaper Page Text
Griffin Daily News Wednesday, October 25, 1972
Page 22
New cookbook has
Copley News Service
Here are some sample reci
pes from the new Heart Line
Cook Book:
•HEART LINE”
Basic White Sauce
2 tablespoons of
polyunsaturated oil
2 tablespoons of flour
1 teaspoon of salt
1 cup of skim milk
This easy method will help
you achieve a smoother sauce
with less worry about the
problem of lumping. Pour
skim milk into a small jar
with a tight lid. Sprinkle flour
on top of the milk. Shake the
jar until flour and liquid are
blended. Pour oil into a one
quart heavy sauce pan and
add the blended flour and
milk mixture. Add salt. Heat
while stirring constantly until
mixture thickens. This makes
a medium thick sauce.
SOME SUGGESTED
VARIATIONS
1) For a thin sauce, which is
also lower in calories, use one
tablespoon of oil and one
tablespoon of flour to one cup
of skim milk.
2) For a thick sauce, use
three tablespoons each of oil
and flour to the one cup of
skim milk.
3) Wine may be substituted
for part of the liquid.
4) Fat-free broth may be
substituted for all or part of
the skim milk.
5) Spices and herbs can be
added according to the recipe
or your taste.
6) Other additions may in
clude onions, chives, garlic,
mustard, mushrooms, lemon
juice, catsup, etc.
7) Mayonnaise may be
blended in for extra richness.
Small amounts of mayonnaise
are permissible on the modi
fied fat diet.
8) To make a sour cream
substitute for any hot dish,
add lemon juice or wine vine
gar to the thick basic sauce or
use buttermilk instead of
skim milk.
MOCKSOURCREAM
1 and one-third cups
partially creamed
cottage cheese
one-third cup butter
milk
1 Tablespoon lemon
juice or vinegar
*4> teaspoon salt
l 4 teaspoon onion
powder
Combine all ingredients in a
blender. Run at low speed for
3 minutes. Chill. Use any way
you wish to use cold “sour
cream.” For a dip base, serve
with vegetable sticks, melba
toast, or bread sticks. Makes 2
cups.
NOTE: This recipe is for
use in cold dishes. For use of
mock sour cream in hot
dishes, see suggestion 8 of
‘Heart Line” Basic White
| Briefs |
HANDS FULL
MONROE, Mich. (UPD-
Mrs. Rose Terassi had her
hands full of a bundle of used
clothes, a handbag, a shopping
bag and Robbie, her 3-year-old
son.
When she stopped at a
shopping center here to deposit
the old clothes into a goodwill
box, Robbie accidentally fell in.
Mrs. Terassi tried to get her
son out of the box, but couldn't
reach him. But luck was with
ter—she explained her predi
cament to a gentleman who
dipped his hand into the box of
clothes and plucked out the
wailing child.
PICKET PIANS
WASHINGTON (UPI)-The
National Peace Action Coalition
has announced plans to picket
the White House and federal
buildings in 20 major cities
Thursday.
Jerry Gordon, a spokesman
for the group, said Monday the
picketing would be carried out
because "we don't depend on
promises or agreements to end
the war.”
“The antiwar movement will
keep demonstrating in the
streets until the United States is
entirely out of Southeast Asia,”
Gordon said.
NO ARRESTS
THE HAGUE (UPI)-Police
whistles pierced the air in front
of the Dutch Parliament. Police
car horns tooted. And some
3,000 cops let loose with the
chant “Money, money.”
A police spokesman said 3,000
of his colleagues were protest
ing government proposals for
an increase in police salaries
which they said were inade
quate.
The spokesman said the
demonstration was peaceful.
Sauce.
CHICKEN CURRY
1 cup of cubed
cooked chicken
1 cup of Heart Line
Basic White Sauce
1 2 cup chopped onion
cup chopped
green pepper
2 cloves of
garlic, crushed
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1 tablespoon
curry powder
Saute the onion, green pep
per, and garlic in the oil. Add
curry, ginger and salt to
Heart Line Basic White
Sauce. Add cubed cooked
Chicken. Pour into oiled bak
ing dish or casserole. Bake at
350 degrees for 45 minutes.
Sprinkle lemon juice on top.
tasty treats
Serve garnishes in small sep
arate dishes. Serves 4.
PAUPIETTES de Veau
(VEAL BIRDS)
From France — an exciting
and economical main dish.
Thin slices of veal wrapped
around a delicious filling and
baked in a thick wine sauce.
14 cup
(3 or 4 ounce can)
chopped mushrooms
1 tablespoon
chopped onion
2 tablespoons
polyunsaturated oil
3 slices bread cut
in small pieces
% teaspoon dried parsley
>4 teaspoon thyme
Va teaspoon salt
v g teaspoon pepper
pounds veal,
round, sliced Vi inch
thick and cut into 6
3x4 inch pieces
V<cup
polyunsaturated oil
1 cup “Heart Line”
Basic Sauce (Use %
cup fat-free broth
and M cup red
wine instead of
skim milk)
Preheat oven to 350 de-
grees. If canned mushrooms
are used, drain well, chop and
dry well in a paper towel.
Brown mushrooms and onion
in 2 tablespoons oil. Combine
bread, parsley, thyme, salt
and pepper in bowl. Add
browned mushroom mixture.
Divide bread mixture into 6
portions and place one portion
on each piece of meat. Wrap
each piece of veal steak
around the bread mixture to
form a cylinder, overlap the
ends and secure with a tooth-
pick. Brown paupiettes in ¥4
cup oil, turning to brown all
sides. While meat is brown
ing, make Heart Line Sauce
with wine and broth instead of
milk. Place browned pau
piettes in suitable casserole
dish and pour sauce over
meat. Cover and bake
hours at 350 degrees. About 15
minutes before baking time
ends, spoon some of the sauce
over each paupiette to give
them a glossy appearance.
Serve on a bed of fluffy rice.
Makes 6 servings.