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LOW—CALORIE CUSTARD
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High on nutrition and low on calories, a new “tender
hearted” custard can now be prepared speedily by the home
maker. And variations on the tempting recipe can be made
even more tasty by adding slices of plum and apple, nutmeg or
instant coffee.
The Remington Hot House all purpose steamer cooks
custard in mere minutes (and cooks a myriad of other dishes).
You can chop 1/4 apple or cut an Italian plum (prune) and
jdace the pieces in individual custard cups so as to make petals. ,
The custard can be poured over the fruit and they cook
together. Thus the fruit is cooked in a way that does not rob it
of any .nutrients, and it's easy.
Here’s the Remington recipe for the low calorie custard
that goes over the fruit.
LOW-CALORIE CUSTARD
2/3 cup instant powder skim milk
1-1/3 cups warm water (or 2 cups of warm skimmed milk)
2 eggs
Vi teaspoon artificial sweetener (to be increased slightly if
coffee flavoring is used)
1 teaspoon vanilla extract
Blend together 2/3 cup dry powder skim milk and Vi cup of
warm water. (Or use 2 cups skim milk warmed to room tem
perature.) Beat in eggs, artificial sweetener, and vanilla extract,
using a rotary beater or blender. For variations, you may add
Vi teaspoon nutmeg or Vi teaspoon instant coffee, depending
on your flavor preference.
Lightly grease four (6-oz.) custard cups around the rim
only. Divide mixture evenly between the four cups.
The Hot House method of steaming cooks the custard in
approximately 13 minutes at a controlled temperature. You
know it’s ready when a knife blade inserted into it comes out
clean.
Follow these directions and you’ll have a delicious, nutri
tious, low-calorie custard that really cuts the iriustard.
DON'T LIT DEATH FINGERyQH
Take Care
.•.Stay Alive
Statistics are very impersonal. They
don’t have names ... just numbers. They don’t
have wives or husbands or children. Just
numbers. But they can be translated ... into
grim headlines. “Tragedy Mars Family
Reunion,” “Drunken Driver Kills Child,” “Collision
Wipes Out Family.” Somehow, statistics seem
to gain something in the translation. They
gain personality... and an ugly twist. Numbers
become names. Names become people. All of
a sudden, people become statistics. Two long
holiday weekends are ahead. Lots of statistics are
in the making. Don’t be one. Drive carefully.
If you drive, don’t drink. When you take off
for the holidays this year... take care. Stay alivel
May the holy Christmastide bountifully
bless you and yours with peace, joy and tran
quility. Our deep appreciation for your support.
Eqqeellent Ideas
GEORGIA EGG COMMISSION
MISS MILDRED HUFF, HOME ECONOMIST
ATLANTA (PRN) Act now! Beat the holiday scramble.
The Campbell Soup folks decided that this is no season to slave
over a hot stove after a hectic day of shopping. So they invented
a souper new recipe - using eggs of course!
Taking into consideration that eggs are preferred in 45% of
the households as an evening meal once a week, it seemed
logical to come up with a souper, supper scramble.
Since most every kitchen cabinet contains at least 1 can of
soup and in every refrigerator rests a nest of eggs, their recipe is
exceptionally perfect for these last days before Christmas.
SOUPER SUPPER SCRAMBLE
(Campbelled Eggs)
1 can Campbell’s Cream of Chicken,
Cream of Mushroom or Cheese Soup
8 eggs
pepper
2 tablespoons butter
In a bowl slightly beat eggs, soup, and pepper. Melt butter in 10
inch skillet. Pour in egg mixture. Cook over low heat. Do not
stir yet. As eggs begin to set, stir once or twice. When firm but
moist and creamy, serve. Makes 4 servings.
Doesn’t that sound easy? Actually any cream soup can be
used - New England Clam Chowder, Potato, Tomato, Celery.
Like making an omelet - pick the flavor that pleases your
tongue.
Since this is for supper, serve with hashbrowned potatoes and
a green vegetable, or maybe sections of fresh citrus fruits with
nuts and cottage cheese. (You won’t need to cook a meat
because eggs are a complete protein food.)
Last, because preparation is quick and simple, the clean up is
easy. Isn’t that a nice way to cook?
If you have any questions or recipes you would like to share,
please write to me: Georgia Egg Commission, 1687 Tullie Circle,
N.E., Suite 118, Atlanta, Georgia 30329.
Turkey Roasts For New Year’s Eve
■ from Martha Logan
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You can ring bells with the New Year’s Eve guests long
before midnight. Invite them to a buffet where a platterful
of sliced, tender, butter-basted turkey and sliced cheese is
the center of interest Toasted French bread or hot little
flaky rolls or baking powder biscuits will provide the sand
wich makings. An easy mustard sauce made with a cup of
mayonnaise and a half cup of mustard sprinkled with
chopped chives makes a good daub-on. You can add extras
at will such as molded salads, relishes and chips.
Boneless 2 pound turkey
roasts are handy to cook and
serve. You can cook them the
day before or the morning
of the party. There are two
types of roasts: one that is
all white boneless breast of
turkey and one that contains
both white and dark meat.
Generous patties of butter
nestle between the skin and
the roasts, so while the tur
key cooks the butter melts
and bastes the roasts inside
and out The Butter Basted
Swift’s Premium Turkey
Roasts cook in their own foil
pans, so dishwashing is kept
at a minimum on party days.
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Chill the roasts after cooking
for easier slicing.
To help make the platter
gay and atune to the holi
days circle the platter with
a wreath of frilly, green leaf
lettuce before you alternate
the sliced turkey and cheese.
Center the platter with a
mound of small red cherry
tomatoes frosted with crys
talized natural salt. To frost
the tomatoes, wash, and
while damp sprinkle with
the natural salt. Or, shake
in a plastic bag containing
the salt crystals.
Donald Pirkle
Sheriff - Forsyth County
THE FORSYTH COUNTY NEWS, DEC. 23, 1971, SECTION A
Every birth defects child
has two mothers... his own _ a
and a March of Dimes
mothers’marcher rMB'
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