Newspaper Page Text
-FORSYTH COUNTY NEWS-WEPNESPAY, JULY 2?, 1992
PAGE 4C
SENIOR LIFE
By Marianna Smith
Special to Senior Life
I found myself lost in
time. How wonderful it was
to stand along the streets of
“Hometown” America and
watch a steam engine pa
rade. It became more and
more exciting as we could
hear the wails of the steam
engine whistles as they
drew closer.
Children were laughing
and scurrying about Par
ents were sharing time with
Important nutrients
The following is a list of
some of the important nutri
ents, their use, and the food
sources of these nutrients:
PROTEIN
Why? Builds and main
tains all tissues. Forms an
important part of enzymes,
hormones and body fluids.
Helps form antibodies to
fight infections. Supplies
energy.
Where do we find pro
tein? Milk and cheese; poul
try, fish and shellfish; cere
als and breads; nuts and
dried beans and peas;
vegetables.
CARBOHYDRATES
Why do we need it? Sup
ply energy freeing protein
for use in building and re
pairing body tissues. Help
body use fat efficiently.
Where? Starches: breads,
cereals and rice; pastas;
vegetables such as corn and
potatoes.
Sugars: honey, jams, jel
lies, fruits, molasses, sugars
and syrups.
FATS
Why do we need fats?
Supply essential fatty acids.
Help body use fat soluble vi
tamins A, D, E and K. Con
tain concentrated source of
energy.
Where do we find it? But
ter, margarine, cream,
whole milk and cheese; oils,
meat, fish and poultry; nuts;
chocolate.
VITAMIN A
Why? Helps keep skin
healthy. Helps keep lining
of mouth, nose, throat and
Steam engines, calliope music weave magic
each other, the weather was
perfect, what more could
we ask for. And then came
the calliope playing such
sweet music - bringing back
memories of yesteryear, of
hometown fairs, marching
bands and picnics in the
park.
Yes, for just a moment, I
found myself wrapped in
nostalgia of “Ole Hometown
USA” when neighbors were
neighborly, when almost ev
eryone knew everyone,
when honesty was most im
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Linda
Crowe
digestive tract healthy and
resistant to infection. Pro
motes growth. Helps eyes
adjust to dim light.
Where? Butter and forti
fied margarine; liver; dark
yellow fruits such as apri
cots and cantaloupes; dark
green leafy and yellow vege
tables such as spinach,
chard, broccoli, red leaf let
tuce, carrots, pumpkin and
sweet potatoes.
THIAMIN (Vitamin Bl)
Why? Helps cells use en
ergy from foods. Helps keep
nerves in healthy condition.
Promotes good appetite and
digestion.
Where? Lean pork and
liver; whole grain or en
riched breads and cereals;
nuts and dried beans and
peas.
RIBOFLAVIN (Vitamin B 2)
Why? Helps cells use oxy
gen to release energy from
food. Helps keep eyes
healthy. Helps keep skin
around mouth and nose
smooth.
Where? Milk and cheese;
eggs; meat, especially liver
and kidney; enriched
breads and cereals; dried
beans and peas; dark green
leafy vegetables.
NIACIN
Why? Helps cells use oxy
gen to produce energy.
Helps maintain healthy
skin, tongue, digestive tract
and nervous system.
Where? Lean meat, fish,
poultry and liver; whole
grain or enriched breads
and cereals; peanut butter,
portant, integrity was more
than a word, when hard
work was rewarded, when
there was respect for the
older generation, when the
lawyer in town was your
friend, when the doctors
were referred to as the
“family doctor”, when busi
nesses knew you by your
first name, when almost ev
eryone went to church on
Sunday and the Golden
Rule could have been any
one of our epitaths.
As I realized it was 1992,
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Check it out!
beans and peas.
•In the article to the For
syth News Senior Life last
month I apologize for the
omission of the modified
recipe for Broccoli Casse
role. I would like to take this
opportunity to repeat the
regular broccoli casserole,
and the modified recipe for
your taste.
REGULAR BROCCOLI
CASSEROLE
1 large bunch broccoli,
trimmed
1 can mushroom soup
2 eggs
1 Tbsp. onion flakes
Vi cup salad dressing
1 cup grated Cheddar
cheese
1 stick margarine, melted
Vi stack crackers, crushed
my mind wandered to all
the problems our world
faces - and just when I be
gan to feel discontentment -
I found myself in the middle
of a blackberry patch, pick
ing berries with a multitude
of family members and
friends cheering me on to
bake the best and most won
derful blackberry cobbler
ever.
We picked, we washed,
we baked, but it seemed to
take forever to cook. Every
Vicki Nygaard checks out books for Gene Randolph, center, Alice
Mickle and Evelyn Cochran at the new Forsyth County Library last
Monday, July 21. The modern facility houses 50,000 volumes and very
sophisticated equipment in a comfortable atmosphere. The library is
located next to the Forsyth County Senior Center on Dahlonega Hwy.
Cook broccoli in a small
amount of water in sauce
pan until tender-crisp;
drain. Combine soup, eggs,
onion flakes, salad dress
ing, cheese and salt and
pepper to taste in bowl; mix
well. Stir in broccoli. Spoon
into 3 quart casserole. Mix
margarine and cracker
crumbs. Sprinkle over broc
coli mixture. Bake at 350°
for 30 minutes. Yields 6
servings.
MODIFIED VERSION
Broccoli Casserole
1 large bunch broccoli,
trimmed
1 lb. mushrooms, thinly
sliced
1 cup evaporated skim milk
2 Tbsp. of egg beaters or egg
substitute
1 Tbsp. onion flakes
Vi cup reduced calorie
MMHnMUm m l n » n n
one had to walk by and
“check the cobbler.”
Anxiously, we awaited
the presentation. Finally
our hard labor of fighting
ants, mosquitoes, briars,
heat, perspiration and the
inevitale "chiggers” paid
off. The cobbler was done.
We served it with home
made ice cream, fresh cof
fee and lots of love. What an
end to the hometown nostal
gia and perfect Fourth of
July.
Photo by Poffirto soiorzano
mayonnaise
1 cup grated cheese
substitute
1 stick com oil margarine,
melted
V 2 stack crackers, crushed,
unsalted tops
Cook broccoli in a small
amount of water in sauce
pan until tender-crisp.
Drain. Combine mush
rooms, evaporated skim
milk, egg substitute, onion
flakes, reduced calorie
mayonnaise, substitute
cheese, and salt and pepper
to taste in bowl; mix well.
Stir in broccoli. Spoon into
3 quart casserole. Mix com
oil margarine and cracker
crumbs. Sprinkle over broc
coli mixture. Bake at 350°
for 30 minutes. Yields 6
BROCCOLI, Page 8C