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Sandwiches
2 cups cottage cheese
Vi cup chopped, suited peanut*
Vi cup shredded csrrot
1 teaspoon chopped chives
% teaspoon Worcestershire sauce
12 whole wheet bread slices
Butter
Lettuce
Combine cottage cheese, peenuts, carrots, chives snd Worcestershire sauce; mix well.
Chill. Spread bread with butter.
For each sandwich, cover bottom slice of bread with mixture,
lettuce and second slice of bread. S sandwiches.
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Break tradition with ‘bog rubies’
By Aileen Claire
NEA Food Editor
We often lock ourselves in
as far as our food thinking is
concerned. Certain fruits or
vegetables are traditional for
certain holidays, for example,
many people’s only use
cranberries at Thanksgiving.
Yet these berries once grew
wild and were used by the In
dians for a wide variety of
needs — dyeing colorful ’
robes, preparing poultices for
arrow wounds and for making
a convenience food called
pemmican cakes.
Plan menus year-round with
cranberries, fresh or frozen.
A perky cranberry relish
always goes with meats,
poultry and game. And, have
you thought of using these
“rubies of the bogs” in a pie?
Combine with raisins and
pineapple and make a lattice
topping for a colorful and
flavorful dessert.
' A?V.?
CRANBERRY RAISIN PIE
1
Package (11 ounces) pie
cruat mix
2 cup* frozen-freah
cranberriaa or 1 can (1
pound) whole berry
cranberry aauce*
2 cupa raisins
'A cup honey
2 tableapoona minute
tapioca
1 can (1 pound, 4 ouncea)
Page 7-B
-Griffin Daily News Wednesday, February 25,1976
cruahed pineapple, un
drained
(If uaing whole berry
cranberry aauce, omit
honey.)
Prepare pie crust mix ac
cording to package directions.
Roll out two-thirds of the
crust onto a floured surface.
Form into a round large
enough to line the bottom and
sides of an ungreased 9-inch
pie pan. Allow the dough to
overhang the pie pan for 1-
inch. In a bowl, mix remain
ing ingredients until well
blended. Pour mixture into
lined pie pan. Roll out remain
ing crust on a floured surface
and cut into one-half inch
strips. Arrange strips lattice
style on top of pie. Fold crust
over and around edge. With
fingers crimp into a fluted
pattern. Bake in a preheated
400-degree oven for 40 to 45
minutes or until richly brown
ed. Cool pie in pan, set on
rack. Pie should be cold when
cut into wedges. Serve plain
or if desired top with vanilla
ice cream or sweetened
whipped cream. Makes one 9-
inch lattice pie.
2 cups frozen-trash
cranberries or 1 jar (14
ounces) cranberry-orange
relish
2 red apples, cored but not
pared
Vi lemon, seeded
1 small onion
1 teaspoon curry powder
1 cup sugar
Rinse cranberries. Grind
coarsely. Grind apples, lemon
and onion. Combine ground in
gredients with curry powder
and sugar. Blend well. Let
stand at room temperature
for 1 hour. Then chill until
ready to serve.
* If using cranberry-orange
relish, grind apples, lemon
and onion. Stir in relish. Stir
in curry powder and only one
half sugar. Makes about 3
cups.
I NEWSPAPER ENTERPRISE ASSN i
How to
outsmart
diet pitfalls
By MARION WELLS
Copley News Service
In few battles is as much
ground alternately gained
and lost as the proverbial
“battle of the bulge.” By one
estimate, some 70 million
Americans are overweight,
and most who lose put the
pounds back on within a year.
For some, this may be
partly due to sneaky pitfalls
which sabotage weight loss
programs. Here are a few
that you can outsmart:
1. Unconscious calories.
Says Lyn Howard, M.D., of
Albany Medical College,
“Studies indicate that the av
erage housewife eats 18 times
a day!”
Try keeping a food diary
for a week or two. Write down
everything you drink, eat or
nibble. When and where did
you eat? Who was there?
What were you doing? How
hungry were you? What mood
were you in? Tasting while
fixing food counts.
Once you pinpoint trouble
spots, launch a counter
strategy. For example, if you
fill your mouth along with
Junior’s lunch box, have him
make his own.
2. Hidden calories. Added
sugar in packaged foods and
sauces, oils or butter used in
preparing restaurant or “fast
food” meals contribute extra
calories. Go easy on salad
dressing. Other calorie
boosters: alcohol; cream
added to coffee.
3. Self-defeating dieting
habits. Do you starve all day,
then overstuff at night?
A well-balanced breakfast
and lunch, including ade
quate protein, will help keep
blood sugar levels up all day,
reducing the craving for
sweets. There are also indi
cations some may benefit
from eating less more often,
provided the total daily
caloric intake isn’t increased.
4. Deficiency of dietary
fiber. Fiber-rich foods take
up more chewing time and
stomach space and help you
feel full faster.
5. Eating too fast. It gener
ally takes about 20 minutes
before you feel full.
Tricks to slow up: Chew
each bite thoroughly before
taking another. Put silver
ware down between mouth
fuls. Include low-calorie
fruits and vegetables which
give you a lot to eat for a rela
tively low caloric cost.
6. Inactivity. Evidence in
dicates that weight lost
through a combination of
sound diet and exercise tends
to zero in on undesired excess
fatty tissue as contrasted to a
greater loss of vital, active
body tissue through dieting
alone. The higher metabolic
rate which occurs with exer
cise continues for some time
after activity stops.
7. Food cues. Reduce the
stimuli which signal you to
eat. Make and stick to a gro
cery list. Avoid shopping
when hungry. Store higher
calorie foods on a high shelf
out of sight or in the back of
your refrigerator. When eat
ing out, order before every
one else, and, if possible,
without consulting the menu.
Detour around the office
vending machine. Cook
smaller amounts to reduce
leftovers.
Outsmarting dieting pit
falls may just tip the balance
in your favor.
Information for the above
article was obtained from the
American Physical Fitness
Research Institute, 824
Moraga Drive, West Los An
geles, Calif. 90049.
A la Wonderful!
Serve Ham a la King over
toasted English muffins, hot
biscuits, corn bread or baked
sweet potatoes; or serve in
pastry shells or potato bas
kets. Stir cubes of ham and
water chestnuts into a sweet
sour sauce and serve over
chow mein noodles or rice.