Newspaper Page Text
Page 4-B
— Griffin Daily News Wednesday, February 11, 1976
i Skiers ’
1 snack
By Aileen Claire
NEA Food Editor
Skiing, biking, hiking and
other reasonably strenuous
■ outdoor pursuits take energy,
and energy comes from
proper eating For example,
members of the US. Ski
Team while in winter training
in Montana stressed large
breakfasts and quick pick-me
up snacks. Dr. Arthur L
Dickinson, sports medicine
coordinator for the U S Nor
dic Ski Team, pointed out that
ski racers “must maintain
their energy level and do this
by eating well-balanced meals
and carbohydrate-rich snacks
are the body's primary fuel.
He added that recreational
skiers need fewer calories but
a well-balanced proportion of
carbohydrates, fats and pro
tein. Recreational skiers also
need to snack and replenish
body fluids as ski racers do.
This is true of hikers and
bikers, too
Margie Mahoney, 23, of
Anchorage, Alaska is a
member of the Ladies’ Cross-
Country Team and makes her
own snack food
When in competition she
prefers large breakfasts and
after a race she drinks hot li
quids, eats raisins and
oranges. At home she makes
granola for breakfast. Her
Skiers’ Trail Mix for hiking or
ski touring is made from
equal amounts of raisins, dry
roasted peanuts, chocolate
chips or M&M’s. “I mix these
in a plastic bag and throw it in
my back pack. It's a great
energy snack ” Here is
Margie Mahoney’s granola
recipe
MARGIE MAHONEY’S
GRANOLA
3 cup* rolled oats
2 cup* coconut
'A cup wheat germ
'A cup sunflower seeds
'A cup sesame seeds
1 cup bran flakes
1 cup walnuts
2 cups raisins
1 cup honey
'A cup safflower oil
2 teaspoons vanilla
In large bowl, combine first
8 ingredients; mix well In
measuring cup blend honey,
oil and vanilla Pour over mix
ture in bowl; mix to coat
evenly Spread in 15.5 x 10.5 x
1-inch baking pan Bake in 350-
degree oven 20 minutes, stirr
ing occasionally. Store in
plastic container.
Pl' TUI IJ"U J U.S.D.A. Grade A Good Beef
LlillilUtl cui
FOOD STORE ROUMi l”
1003 W. TAYLOR ST. < ( c “ bed
Prices Lttective Thru Sat. Feb. 14, 1976 I
Pet Sweet
g- I — — Steaks “• 99 c Steaks s l l9
Or New World Nabisco
2?99‘ r 7 9 S . Chuck Roast 69*
_____________________ Bone In Rump Boneless Sirloin
R.C. Cola RociSt Tip ROSSt
Vi «■ 69 c 79 c it. 89* Lb.
Soflln Vanity Fair ««■—i—
Napkins F,Kl,Pork
2 Z *1“ 6~ *F PICNICS r » “ 79*
Hollyhock NEWI DUFFEY'S 4 6 Oz.
flour 5 ... 6 9< L unC || eon Meats $ 100
PRODUCE SPECIALS olive Loaf • p & p Loaf •
Fresh Salami • Spiced Luncheon >
Pole Beans ib - 29 c — 1 1
FnA * Wi| son’s Certified Fresh Pork Fresh Small
Green Onions 2 Bunches 49« I Wieners ' Neck Bones Pig Ribs
Yellow Com 5 “-89* lb 39° lk s l l9
Fresh Fancy ————
Tomatoes lb - 49* mmTonln F, “ h p “
r _ ce Sausage I™ 10 Sausage
Pears E « h 15« jauoasc Cheese
Strawberries p, -69 t L ‘ cup 79° Lb *1 19
Women’s food needs
differ from men’s
■ ’ H KaV jm i \ I /
Do food requirements for men
anil women differ?
Despite what may seem like a
"sexist" view, the opinion that
women’s energy needs in the
form of calories are considerably
lower than men’s is endorsed by
most nutritionists.
However, the fact remains that
women still need to obtain the
same number of nutrients (a
handy word for all the compo
nents of food including protein,
polyunsaturated fats and min
erals that the body needs) as
men. As a result, they have to be
much more selective in choosing
their foods if they are to avoid
those excess calorics which be
come extra pounds.
Another nutritional difference
between men and women is that
women need more iron for each
1.000 calorics than men. Re
searchers have found there is an
iron deficiency in well over thirty
per cent of American women up
to the age of 50. This short sup-
Ham and Egg Partnerships
Ham and eggs are a time
tested team. Panfry slices of
leftover ham and serve with
fried eggs; stir bits of cooked
ham in scrambled eggs or
fold into omelets. For a de
luxe brunch, count on Eggs
Benedict — toasted English
muffins topped with hot slices
of ham, poached eggs and
hollandaise sauce.
ply of iron is due to the drain
imposed by menstrual blood loss
and pregnancy.
In order to reconcile these nu
tritional differences, a number of
government health experts have
come up with some suggestions
to provide for the varying nu
tritional needs of men and
women.
A food plan for an "average"
man and woman in the 20 to 35
age group, for example, reports
the Health Insurance Institute,
would contain similar amounts
of milk, milk products, meat,
poultry, fish and eggs. However,
the woman’s plan would provide
for only one-half to three-fourths
as much flour, cereals, baked
goods, potatoes, fats. oils, sugar
and sweets as the men’s plan.
Some particularly good sources
of iron for women, which are
also relatively low in calories,
have been found to be: dark
green and deep-yellow vegetables,
such as spinach, lettuce, dande
lion greens, mustard greens, tur
nip greens, beet greens, kale,
broccoli and squash. According
to the government findings, wom
en should have twice as much of
these as men.
While a recent symposium on
the nutritional needs of women
was divided on the value of ex
cessive vitamin and mineral sup
plements for women, most medi
cal experts went along with the
view that "the best way to insure
adequate vitamins and nutritional
health" is to eat a good balanced
diet.
Serve Orange Date Bread with mid-morning coffee or
for afternoon tea. Its pleasing flavor is a delicious blend of
orange, dates and whole wheat. The unusual ingredient is
bite-size crispy wheat squares. A moist bread, this tasty
loaf is at its best if allowed to stand overnight before
serving.
ORANGE DATE BREAD
2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/2 cup dates, chopped
1 egg, beaten
3 tablespoons vegetable oil
1 cup orange juice
11/2 tablespoons grated orange peel
1 cup Wheat Chex cereal (bite-size crispy
wheat squares) crushed to 1/2 cup
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2
1/2-inch loaf pan. Sift together flour, sugar, baking
powder and salt. Stir in nuts and dates. Combine egg,
vegetable oil, orange juice and orange peel. Stir in
Chex. Add all at once to dry ingredients. Stir just until
moistened. Turn into pan. Bake 55-60 minutes or until
tester inserted in center comes out clean. Let cool 15
minutes ■before removing from pan. Best if allowed to
stand overnight before serving. Makes 1 loaf.
commission
Miss Beverly Dunn, Home Economics Coordinator
Petty Swinford, Assistant
— t
BLUEBERRY PANCAKES
2'A cups sifted flour
'A teaspoon salt
. 2 cups milk
5 eggs, separated
1 quart cleaned and drained blueberries
2 tablespoons sugar
Sift flour and all dry ingredients together. Beat egg yolks
and add with milk. Add blueberries. Beat egg whites until stiff
and fold into blueberry mixture. Pour about V* to 1/3 cup
batter on hot buttered griddle and cook until bubbles form.
Turn over and brown on other side.
I Grocery List 1
This list is provided for the |
convenience of shoppers.
GRIFFIN |
DAILvf'NEWSI
I 5
1
1
I I
'I |
u 0
»Ti i
HUTSON’S GROCERY
603 L Chappell 227-4343
OPEN SUNDAY 8:00 A.M. Til 6soo P.M.
Lard
30 Lb. $099
Bucket
Hollyhock
Flour
5U.-79'
Cream Style
CORN
4can,*l 00
Pig Feet
Lb. 45<
Fresh
Tomatoes
39* Lb
FAT BACK
Lb. 45 <
Happyvale
MEAL
5 Lb.. 69*
TURKEY
NECKS
u. 39*
NECK BONE
Lb ‘ 45*
ORANGES
d °z. 49$
Lindy
Peas
4 SIOO
Cans "
TOMATOES
Cans o^^
TURKEY
WINGS
Lb. 49$
Yellow
ONIONS
2 Lb# - 29*
Our Favorite
GREEN BEANS
4c. n ,«i<>«