Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, May 16, 1990 TAG: 9005160547
SECTION: EXTRA PAGE: E6 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
- Eat meals together. Emphasize family dining at home, with healthful menus. Limit "grab and go" eating; many grab foods are not nutritious.
- Have fun while eating. At the dining table, create a positive atmosphere and encourage pleasant talk. Save reprimands for another time.
- Time meals appropriately. Make sure children are rested at dinnertime; tired children won't eat much. Avoid snacks or too much liquid right before mealtime.
- Cook together. Hands-on cooking experiences may develop children's interest in food. Cooking together also provides a great chance for parent and child to talk.
- Limit distractions. Keep the TV, radio, pets and toys away from the table. Distracted children tend to forget about eating or may mindlessly overeat.
- Introduce one new food at a time. Don't make a big deal about serving a new food. Give small portions of unfamiliar foods along with favorite ones.
- Fix good-looking food. The better a food looks, the more likely it will be eaten. Serve interesting colors, shapes and textures.
- Simplify eating; serve finger foods and bite-size pieces.
- Season lightly. Children prefer mildly seasoned foods, so use herbs, spices, salt and pepper lightly.
- Don't use food as a reward or punishment. Teach children that food can be satisfying, but don't encourage eating for emotional satisfaction when they're happy or sad. Don't force a child to eat a food because of misbehavior or offer treats for being good.
- Keep smart snacks on hand. Growing children need more than three meals a day. Have fruits, juices and other healthful foods available.
\ MICROWAVE IT The baby vegetable trend may come and go, but the oldest and most popular baby of them all is the new potato. These tiny immature potatoes cook up fast in the microwave to make tender tidbits. Sauce them with Gruyere, a Swiss cheese with mild, nutty flavor. For a super-smooth sauce, be sure to use process Gruyere.
New potatoes Gruyere\ 2 lbs. tiny whole new potatoes (about 24 to 32)
1/3 cup water
1 small onion, sliced and separated into rings
1/4 tsp. salt
1 Tbsp. all-purpose flour
1/8 tsp. garlic powder
1/8 tsp. ground white pepper
1/2 cup milk
1/4 cup chicken broth
1/2 cup shredded process Gruyere cheese (2 ounces)
Snipped parsley (optional)
\ Wash potatoes thoroughly. Halve any large potatoes. With a vegetable peeler, peel a strip around the center of each remaining whole potato. In 1 1/2 or 2-qt. microwave-safe casserole combine potatoes, water, onion and salt. Cover and cook on high (100 percent power) for 14 to 18 minutes or until potatoes are tender, stirring mixture twice. Let vegetables stand, covered, while preparing sauce.
In 2-cup glass measure combine flour, garlic powder and pepper. Stir in milk and broth. Cook, uncovered, on high for 2 1/2 to 3 1/2 minutes or until mixture is thickened and bubbly, stirring every 30 seconds. Stir in cheese. Cook, uncovered, on high for 1 to 1 1/2 minutes or until cheese is melted, stirring every 30 seconds. Drain potato mixture. Add cheese sauce to potatoes. Gently toss until potatoes are well coated. Sprinkle with parsley. Makes 4 to 6 servings. - Associated Press
\ MARKET SHOPPING Spring greens - leaf lettuce, spinach and kale - along with thin green onions are the edible stars at farm markets now. Use the lettuce, spinach and onions for a salad with other ingredients of your choice - tomatoes (still available in great quantity and at good prices), mushrooms, chopped hard-cooked eggs, sprouts, crisp bacon, seeds and/or nuts. Or try a combination of the lettuce and spinach with a few onions, some diced apple and hot bacon dressing.
Other food items include rhubarb, strawberries, cabbage, broccoli, cauliflower, asparagus, squash, green beans, sweet onions, potatoes and some really good corn. Of course, not all of these items are grown locally, but these foods fill in nicely until crops from nearby farms are ready.
Farm markets continue to have a good assortment of vegetable plants for home gardens and a colorful selection of flowers for outdoor display.
\ KITCHEN QUICKIE You'll love the homey flavor of this meaty main dish. Convenience foods make it a cinch to fix. Except for the roast beef, you can keep all the ingredients on the cupboard shelf. If you're sodium-conscious, use low-sodium tomato sauce and corn.
\ Sloppy joe pie
\ 1 1/2 cups packaged biscuit mix
1 Tbsp. parsley flakes
1/3 cup water
1 17-oz. can whole kernel corn, drained
1 14 1/2-oz. can tomato sauce
8 ounces thinly sliced cooked beef (from the deli), chopped, or 1 1/2 cups diced cooked beef
1 1 1/2-oz. pkg. sloppy joe seasoning mix
In a large bowl combine biscuit mix and parsley. Add water; stir until moistened. Reserve 3/4 cup of the dough. With lightly floured hands pat remaining dough onto bottom and 1 1/2 inches up sides of greased 2-qt. au gratin dish or 8x8x2-in. baking dish.
In a saucepan combine corn, tomato sauce, beef and seasoning mix; heat through. Spoon tomato mixture over dough. Drop reserved dough by small spoonfuls around edge of dish. Bake in a 400-degree oven 15 to 20 minutes or until dumplings are golden. Makes 6 servings. - Associated Press
\ GLAD YOU ASKED Do cardamom seeds need to be kept in the refrigerator?
No, according to "Keeping Food Fresh - How to Choose and Store Everything You Eat" (Harper & Row; 1989). Author Janet Bailey has the following advice:
"Dried herbs and spices lose the strength and character of their essential oils when exposed to heat, light and air. They can be stored at room temperature, but keep them away from the stove, dishwasher, refrigerator, toaster and other appliance that gives off heat.
"Certain spices suffer more than others from high heat. During the summer months you should consider keeping cayenne, paprika, chili powder and red pepper in the refrigerator. Poppy seeds and sesame seeds are rich in oil - they get rancid within several months unless they are stored properly. They keep best in the refrigerator.
"The bottles and tins most herbs and spices come in are perfect storage containers, but the tins have a slight edge because they are lightproof. Cap the containers tightly to keep out air and moisture.
"Whole dried herbs and spices can be stored for about one year. Ground and powdered seasonings last no more than six months before they stale.
\ SWEET STUFF This cake is definitely a candidate for a special occasion. Rum cake 4 eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1 cup minus 2 Tbsps. sifted cake flour
7 Tbsps. butter, melted and cooled
Rum custard cream
2 Tbsps. dark rum
Semisweet chocolate frosting
Combine eggs, sugar and vanilla in deep bowl. Beat with electric mixer until thoroughly mixed. Set in another bowl, containing very hot, but not boiling, water and beat about 15 minutes or until mixture is high, light and fluffy. Remove from hot water and continue beating until mixture is cool. Sprinkle of the flour over egg mixture and fold in gently with slotted spoon. Repeat until all flour is used. Pour batter into 2 buttered and floured 9-in. layer pans. Bake in 350-degree oven for 35 minutes. Turn onto rack to cool completely. When cold, put layers together with custard cream. Sprinkle top of cake with dark rum and then spread top with frosting.
Rum custard cream: In top of double boiler, combine 1/2 cup sugar, 2 Tbsps. flour, 1 beaten egg and light cream. Cook over boiling water, stirring constantly, for 5 minutes. Add 2 Tbsps. dark rum and cook 5 minutes more. Remove from heat and chill about 1 hour. Whip 1 cup heavy cream; fold in chilled mixture.
Semisweet chocolate frosting: Melt 1/2 cup semisweet chocolate pieces over hot, not boiling, water. Add 2 Tbsps. butter, 1/2 cup sifted confectioners' sugar and 2 Tbsps. dark rum. Stir until smooth. Cool, then spread on cake. - Los Angeles Times
\ IT'S QUICK Can't decide between a burger and a taco? This super-tasting dish is cooked like a burger, seasoned like a taco and tailored to fit a taco shell. And, tacoburgers are neater to eat.
\ Taco cheeseburgers
\ 1 lb. ground beef
2 Tbsps. taco sauce
1 1/2 tsps. chili powder
1/4 tsp. salt
4 1-oz. slices Monterey Jack or American cheese, halved diagonally
8 taco shells
8 lettuce leaves
1 medium tomato, chopped
Combine ground beef, taco sauce, chili powder and salt. Divide into 8 portions; shape each into an oval patty. Place in 13x9x2-in. pan. Bake in at 350 degrees 15 minutes. Place a cheese triangle on each patty. Bake until cheese melts. Place a meat patty in each taco shell with a lettuce leaf and some chopped tomato. Pass additional taco sauce, if desired. - Associated Press
by CNB