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WEDNESDAY,
JULY 28, 2004
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Mocha, anyone?
Those ice cream and cof
fee drinks are wonderful
coolers for a hot summer
day. If you want to try mak
ing your own at home,
here’s a blender recipe for
Case Mocha Mudslide from
Nestle.
1 cup Case Mocha Nestle
Carnation Coffee Mate
Liquid Coffee Creamer
4 teaspoons French Roast
Nescafe Gourmet Instant
Coffee
4 large scoops vanilla
frozen yogurt or ice cream
2 cups ice cubes
Place Coffee-mate and
Nescafe in blender; cover.
Blend until coffee is dis
solved. Add frozen yogurt
and ice; blend until smooth.
Lunch in a box:
Healthy Choice Manicotti
Manicotti is a tough dish
to make well, and Healthy
Choice is no exception. This
meal is merely passable.
Everything tastes fine, I
guess. The sauce is a tad too
sweet, but I make that criti
cism often. The texture of
the cheese and pasta is fine,
except the pasta is a bit too
thick, making it a little diffi
cult to cut with the side of a
fork (the cheese ends up
squeezing out the ends).
Also, there’s a bit too
much sauce, but Healthy
Choice seems to make up
for it, because at 11 ounces,
this is a bit heavier than
most of these “lean” frozen
meals. Carb-watchers take
note: This one has a bit
more carbs than you may
want in one meal.
Calories: 280
Total fat: 5g (8% DV)
Saturated fat: 3g(IS%DV)
Total Carbs: 44g (15% DV)
Net wt.: 11 oz.
Overall rating: 3 (out of 5)
- Rex Gambill
Is it ripe?
Unless the cantaloupe is
cut, the only way to tell if it
is ripe is by studying the
rind. Cantaloupes, accord
ing to wholehealthmd.com,
a source on healthful foods,
“ should be slightly golden -
not a dull green - under the
rind’s meshlike ‘netting,’
which should cover the
whole rind.”
Reject those that have a
green tone, show slick spots
or are flattened or lopsided.
Cantaloupes are a great
source of beta carotene and
vitamin C.
1 Viva los itijjiarmi!
(and don’t forget
the jalapenos)
Article and photo by
Charlotte Perkins
If you’re looking for
something to do with a
bounty of vine-ripened
tomatoes, look no further.
It’s time to get out your
sharpest knife and your
chopping board and come
up with your own creative
versions of salsa and pico de
gallo.
Let’s start with Stacey
Shy’s recipe (made over the
weekend and shown in the
photo).
Stacey started with red
ripe tomatoes from her own
garden, and mixed in
chopped Spanish onion,
jalapeno peppers, garlic and
... we 11... we’ll just give you
the recipe, which should be
served with corn chips or
scoops.
Pico de Gallo Plus
4 cups diced very ripe
tomatoes
2 cup diced Spanish
(purple) onion
12-20 jalapeno pep
pers, finally chopped
(or buy sliced in a jar)
6 garlic cloves, finely
chopped
4 tablespoons chopped
lips on
Peel
Peeling fresh tomatoes is not nec
essary, unless the fruit is to be
cooked. Heat causes skins to slip
away from the flesh, so it is best to
peel a tomato before adding it to a
heated dish. To peel fresh toma-
For Audrey and Nick - college cooking the easy way!
By Charlotte Perkins
HHJ Lifestyle Editor
In a few weeks, two of our
favorite young people at the
HHJ, Audrey Ann Evans
and Nick Campbell, will be
heading off to college, so
here are some recipes we’ve
gotten together for them,
and we urge you to pass this
on to your favorite about
to-be college freshman,
because there are some
things that just can’t be
mailed in a care package.
These are really crucial
recipes - the no-trouble
ones to make for new
friends.
The Original
There is, for example, the
dip that started it all the
ever-popular Lipton Onion
Soup and Sour Cream Dip.
You can find a zillion ver
sions in cookbooks and you
can pay a lot for little tubs
of it in the grocery store,
but here’s the classic: Blend
one package of Lipton
Onion Soup Mix with one
container (16 oz.) sour
cream. Serve with
chips. (This one goes back
to the 1950 s in college
dorms, by the way. J
The Party Magnet
And there’s the dip that
came out of the west - the
one some people just stand
by until it’s gone.
Sometimes called “Tex-Mex
Dip” and sometimes called
“Five Layer Dip,” it’s
easy to make (no cooking)
and a great show-off recipe.
You can put your own sig
Food&Style
fresh cilantro
1 can whole kernel
corn, drained
1 can black beans
drained
2 tablespoon lime juice
Salt to taste
Mix all ingredients
together and refrigerate for
at least six hours.
For another variation,
substitute black-eyed peas
for the black beans and
you’ll have something very
close to Texas Caviar
(Sometimes called Cowboy
Caviar.)
Salsa
Yes, you can make your
own. You need a blender or
food processor.
6 ripe tomatoes, thick
ly sliced
6 garlic cloves, peeled
4 to 6 jalapenos or
other peppers of your
choice
1 Vidalia onion
Cilantro
Kosher salt
1 lime
Put the vegetables in a
broiler pan and broil them
for a minute or two on each
side before proceeding.
Using your blender or
food processor, chop the
cloves, peppers and cilantro
Scrape seeds away from the flesh
with a pointed utensil, such as a
grapefruit spoon, being careful not
to puncture skin. NOTE: Tomato
seeds contain significant nutrition
al qualities and few recipes are
affected by seeds. Avoid seeding if
nature touches on it, but
here’s the basic recipe.
Double it for a crowd.
1 can (15 ounce)
refried beans
1/2 cup salsa (mild or
hot depending on your
taste)
1/2 ripe avocado
mashed
2 cups shredded let
tuce (You can buy it
shredded)
A small tomato
chopped
1 ounce sharp
Cheddar cheese shred
ded; or Monterey Jack
cheeses shredded.
Mix beans and salsa
together in one bowl. Blend
avocado and sour cream in
another. Using a shallow
serving dish, layer ingredi
ents, beginning with beans,
then avocado/sour cream,
then lettuce, tomato and
cheese. Serve with corn
chips.
Microwave
Velveeta/Salsa dip
Wonderful stuff that can
be made in minutes. Some
people have even been
known to make a meal of it.
1 pound (16 ounces)
Velveeta cheese, cut into
cubes.
1 cup salsa
Mix cheese and salsa in a
bowl and microwave it
three minutes. Stir and
microwave until melted and
blended. Serve with tortilla
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very fine. Pour this mixture
into a large glass bowl.
Chop the tomatoes and
onions by hand so that they
toes, submerge them in
a bowl of boiling water
for about 30 seconds.
Transfer to cold water
and the skins will slip
off.
Seed
chips..
(And don’t let anybody
tell you that you can use
any cheese other than
Velveeta, or a store-version
of Velveeta!)
The main course
After you cook your first
batch of chili, you can start
getting fancy with it, check
ing out recipes on the
Internet and making plans
to become a champion chili
cook.
For starters, though, do it
the easy way.
Beginners Chili
1 package McCormick
Chili Seasoning
1 pound ground beef
2 cans (8 ounces each)
tomato sauce
1 can (15 ounces) kid
ney beans or pinto
beans, ,1
drained
Thi s l
servings,
which really
means that
it’s a good sized recipe for
two people. Brown beef in a
hot frying pan; drain fat off.
(If you let it cool a minute,
you can get the extra fat off
by pushing the meat to one
side, putting in some paper
towels, and then tilting it to
let the towels absorb the
fat. You do NOT want to
leave all that extra fat in
there.)
Stir in Chili Seasoning,
tomato sauce and beans.
Bring it to a boil, lower the
heat to medium or lower.
Cover, and cook for 10 min
utes. Taste. If it isn’t spicy
remain in good-sized pieces
and add to the other ingre
dients.
Add the juice of the lime,
possible.
Slice
Using a serrated knife, slice
tomatoes lengthwise, rather than
crosswise, to retain juice.
Stuff
Cut off stem end and scoop out
seeds and pulp with sharp utensil,
such as a grapefruit spoon, being
careful not to puncture skin.
Sprinkle the cavity lightly with salt
and turn upside down on a paper
towel to drain.
Stew
enough for you, add some
hot sauce. You can also add
garlic powder.
If you’d rather have more
beef and less beans, or more
beans and less meat, that
will work. Chili is an art,
not a science. If you want to
have steam coming out your
ears, add Tabasco sauce.
A good thing about chili is
that any leftovers will
reheat well in the
microwave.
Spaghetti!
While you boil the pasta
according to package
instructions, brown a
pound of ground beef,
drain, and add to any of the
prepared sauces. Heat. You
can save money by buying
the store brand sauces, and
you can always add some
Italian seasoning and a can
of sliced mushrooms to be
fancy. Be sure to get a can of
grated Parmesan cheese,
too.
(If you really like
spaghetti, buy yourself a
big pot to cook the pasta in,
because it is a real nuisance
to cook spaghetti in a sauce
pan! )
Easy garlic bread
Buy a package of ham
burger buns. Split them
and put them on a cookie
tin. Spread with margarine
(the soft stuff in tub is good
for this). Sprinkle with gar
lic salt. Turn on the broiler
in your stove and let it get
good and red. Put the
bread under the broiler,
leave the oven door partial
plus salt to taste. (If it’s not
hot enough for you, add hot
pepper sauce, but proceed
with caution.)
Place peeled whole or cut-up
tomatoes in a saucepan without
water. Season with salt, pepper and
a pinch of sugar; add diced onion or
green pepper, if desired. Simmer,
tightly covered, over low heat until
done, 10 to 15 minutes, stirring
occasionally.
Broil
Remove core, halve crosswise or
slice. Dot with butter; sprinkle with
salt, pepper or other seasonings.
Broil until tomatoes are tender and
See TIPS, page 9A
ly open and stand there and
WATCH while you broil the
split buns until they are
golden and toasty. These
can go from not-quite-ready
to burned in a matter of
seconds, so do NOT broil
them until everything else
is ready and you can stand
there and keep an eye on
them.
Now for chocoholics:
This is really easy and
really good.
Microwave Chocolate
Fudge
3 cups semisweet
chocolate chips
1 (14 ounce) can Eagle
Brand sweetened con
densed milk
1/4 cup
butter or
mar
garine,
1 Clip
chopped ■ 5
nuts
(walnuts or pecans)
Combine first 3 ingredi
ents in a 2-quart glass bowl.
Microwave at 4 to 5 min
utes, stirring after first two
minutes intervals.
Stir in chopped nuts, and
pour mixture into a but
tered 8-inch square dish.
Chill for 2 hours. Cut into
squares. Devour.
8A