Newspaper Page Text
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WEDNESAY,
FEBRUARY 2, 2005
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Art (or the kitchen
Brides-to-be aren’t the
only ones entitled with
dream over china patterns.
With the trend toward
French country style, Lenox
is offering Provencal
Garden, a casual china in
pastel shades with different
rustic themes. See the
whole set at Lenox.com.
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Lunch in a box:
Healthy Choice Chicken
Enchilada
Another bland entry from
Healthy Choice. Granted,
I’ve yet to find a lean frozen
“Mexican” meal in which
the tortilla tastes like any
thing but cardboard, but
I’m still holding out hope.
While everything here
tastes OK, there’s nothing
that makes this meal
remarkable. The Spanish
rice was not as plentiful as
one might have hoped, and
the chicken enchilada con
tained some crunchy bits I
couldn’t recognize
(Cauliflower? Celery?).
Perhaps most alarming
about this dish is the “sour
cream sauce” which is the
color of sun-dried snot. Not
appealing.
Calories: 300
Total fat: 7g (11% DV)
Saturated fat: 2.5 g (13% DV)
Total Carbs: 46g (15% DV)
Net wt.: 9 oz.
Overall rating: 2 (out of 5)
- Rex Gambill
HIM is CM?
Chai (rhymes with “pie”)
is a spiced tea that originat
ed in India and is becoming
popular all over this coun
try. It is made of black tea
with spices, especially gin
ger. Milk and sugar (or a
sweetener are added). It
can be served hot or cold.
You can buy it in almost all
grocery stores now, and if
you want to make your own
at home there’s a wealth of
information at
www/odie.org.
Croutons, anyone?
Make your own
seasoned crou- I
tons and you ■■
can save a
bunch. This is
also a great
used for left
over bread. »Hj§|
2
Italian or
French bread, cubed
2 tablespoon olive oil
1/2 teaspoon garlic
powder
See A LA CARTE, page 7A
Hearths Home
Whole grißsjik health
Two bread recipes with fiber and flavor
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
There’s nothing quite like the
smell of bread baking in the oven,
and with winter here, it’s a great
time to do some baking.
Also, for the health-conscious,
there are many more good whole
grain bread options than there
used to be. Whole grains have
been elevated on the USDA food
pyramid because of their dietary
fiber content, and Fleischmann’s
yeast has just unveiled a
“Goodfibes” collection of recipes
that you can check out at
www.breadworld .com.
For the carb-conscious, there’s
no getting around the fact that
grains equal carbs, but given the
choice for health, the main thing is
that if you’re going to eat bread, it
ought to be nutritious and health
ful. In other words, avoid the
fluffy white stuff!
Here are two recipes from the
test kitchens at Fleischmann’s.
Both recipes are from the
Goodfibes collection, and nutri
tional information is included.
A note to experienced bread bak
ers, these recipes use
Fleischmann’s Rapidßise yeast,
which speed up the rising process.
However, if you’d rather go the
old-fashioned rising and punching
down route, just substitute your
regular yeast.
Sunflower Seed
Whole Wheat Bread
4 to 4-1/2 cups whole wheat
flour
2 envelopes Fleischmann’s
Rapidßise Yeast
1 teaspoon salt
1 cup water
1/2 cup milk
v Seven Grain Bread
i ■! BSSIPI ■ . jJt
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ea,iris, flowers and fvtn vuxih fcxds
I adore Valentine’s Day. It
is the one holiday that
chocolate is a requirement.
So of course it is on my
“must celebrate” list.
In addition to the choco
late, I have always delight
ed in sending out Valentine
cards to family and friends.
I can remember when
there was still art time in
school. My classmates and I
would spend hours coloring
and pasting hearts to large
envelopes and boxes in
anticipation of the
Valentines we would receive
at the Valentine party.
As I have gotten older
there have been years that I
was so busy it was all I
could do to sign my name to
a pretty store bought card.
Yet somehow, this never
seemed to matter to the
person who found a bit of
joy in their mailbox.
Recently, an ice storm left
my family housebound for a
day. With time on our hands
we began to look through
the craft box and came
across some lace doilies and
paper hearts that I had pur
chased on clearance the
year before. After tracking
3 tablespoons
butter or mar
garine
2 tablespoons
honey
1/4 cup sun
flower seeds
1 egg white,
beaten
In a large bowl,
combine 1 cup
flour, undissolved
yeast, and salt.
Heat water, milk,
butter, and honey
until very warm.
Gradually add to
flour mixture.
Beat 2 minutes at
medium speed of
electric mixer,
scraping bowl occa
sionally. Stir in
Sunflower seeds
and enough
remaining flour to
make a soft dough.
Knead on lightly
floured surface until smooth and
elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough in half; divide each
half into 3 equal portions. Roll
each to 14-inch rope. Braid 3 ropes
together; pinch ends to seal. Place
on large greased baking sheet.
Cover; let rise in warm, draft-free
place until doubled in size, about
30 to 45 minutes.
Brush braids with beaten egg
white. Bake at 375 degrees F for
20 to 25 minutes or until done.
Remove from sheet; cool on wire
rack.
Makes two loaves
Nutrition Information
Per Serving:
Serving Size: one slice (1/24 of
1 ■ —ina
Wk 0?-
Laura Ingalls Gunn
Homekeeping
designforadimefflhotmail. com.
down a glue stick and a bit
of yarn my children had a
fun and creative afternoon
creating their own cards.
I began to think about
making a few handcrafted
treasures with heartfelt
messages for my own fami
ly-
For inspiration I turned
on my computer and surfed
through a number of fan
tastic Web sites such as
www.familyfun.com and
www.about.com.
I was soon creating
Valentines to suit everyone
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■W£ho/e Wheat Bread
recipe)
Serving Weight: 1.5 ounces (42
grams)
Calories: 100
Total Fat: 2.5 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 115 mg
Carbohydrates: 18 g
Dietary Fiber: 3 g (2.0 g/oz)
Sugars: 2 g
Protein: 4 g
Seven Grain Bread
2 to 2-1/2 cups whole wheat
flour
1 envelope Fleischmann’s
Rapidßise Yeast
1 teaspoon salt
1 cup water
1/4 cup milk
2 tablespoons butter or mar
garine
2 tablespoons honey
2/3 cup seven-grain hot cere
al
In a large bowl, combine 1 cup
flour, undissolved yeast, and salt.
Heat water, milk, butter and honey
until very warm (120 tol3o
degrees). Stir in cereal; let stand 2
minutes. Gradually add to flour
mixture. Beat 2 minutes at medi
um speed of electric mixer, scrap
ing bowl occasionally. Stir in
enough remaining flour to make a
soft dough. Knead on lightly
floured surface until smooth and
elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough in half; roll each
half to 7-inch rope. Place ropes
See BREAD, page 7A
in my family.
My son lan is three. He
lives and breathes trains. I
found an idea for a card
holder in the shape of a
train. As lan is scheduled to
attend a party with his
playgroup posse I knew
that this was a perfect
choice.
I created the body of the
train with one shoebox and
a tissue box. I covered both
boxes in leftover Christmas
wrapping paper.
Construction paper would
also work well.
For the wheels I used 6
empty ribbon spools.
Cardboard or plastic lids
could also be used.
Heavy cardstock created
the heart shaped grill and
a other decora
. ■SHm tions.
■ M y
fk favorite
part has to
rat be the
||t r “smoke”
api stack. It
19k is made
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trim!
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a tissue roll cut in half. I
covered the roll with paper.
I then cut out 4 hearts.
Make a thin slit in the top
halves and points of each
heart and slide on top of
one another and place on
top of the tissue roll.
It will surely chug right
into his heart.
My daughter, Alyssa, is a
teenager and always a bit
% harder to impress. For
What's a whole grain?
The Whole Grains Council in
a meeting in Chicago on last
spring hammered-out a con
sensus definition of what consti
tutes a “whole grain” food. By
defining a single standard, the
Whole Grains Council aimed to
prevent the communications
chaos that has plagued other
healthful claims, such as “low fat,”
or “low carb.”
The official definition is as fol
lows:
“Whole grains or foods made
from them contain all the essential
parts and naturally-occurring
nutrients of the entire grain seed.
If the grain has been processed
(e.g., cracked, crushed, rolled,
extruded, lightly pearled and/or
cooked), the food product should
deliver approximately the same
rich balance of nutrients that are
found in the original grain seed.
“Examples of generally accept
ed whole grain foods and flours
are: Amaranth, Barley (lightly
pearled), Brown and Colored
Rice, Buckwheat, Bulgur, Corn
and Whole Cornmeal, Emmer,
Farro, Grano (lightly pearled
wheat), Kamut grain, Millet,
Oatmeal and Whole Oats,
Popcorn, Quinoa, Sorghum,
Spelt, Triticale, Whole Rye, Whole
or Cracked Wheat, Wheat
Berries, and Wild Rice.”
For more information, visit the
Whole Grains Council at
http://www.wholegrainscouncil.org.
several years she had a pet
show rat named Roquefort.
It is fitting that anything in
the rodent family always
causes her to go “Ahhhh!”
When I saw the “Nice Mice”
pattern on the Better
Homes and Gardens web
site I knew I had found a
winner.
The mouse’s body is a
large heart that is folded in
See GUNN, page 7A
6A