Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, July 25, 1990 TAG: 9007280028
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
Fruits and vegetables can be stored up to a year in the freezer. Baked breads can be stored for three to six months; baked pies, one to two months. Here are more tips:
- Set the freezer at 0 degrees or below.
- Do not overfill the freezer. To allow air circulation space, figure about three pounds of food per cubic foot of freezer space as the maximum that can be added at one time.
- Organize the freezer by storing the same kinds of foods together.
- Leave space around bags until they freeze, then stack.
- For fastest freezing, place packed bags directly on freezer shelves, not on other frozen food.
- Flat bags of poultry, meat, fruits, vegetables and entrees freeze better than bulky ones.
- Liquids such as juices, soups and stews expand when frozen and require extra space to freeze efficiently.
- Label all packages with the contents, quantity and date of freezing.
- Observe recommended storage periods by referring to a freezing chart for the maximum storage time recommended for preserving the quality and flavor of your food type. - Associated Press
\ MARKET SHOPPING There's no better time to eat your fill of garden-fresh corn than now. Supplies are good and farm markets, and should get better. Pick corn in the husk and do the stripping just before cooking; corn will be fresher that way.
There are lots of other good stuff available now, too. Look for red and white potatoes, broccoli, onions, beets, greens, limas, green beans, October beans, squash, zucchini, cucumbers (lots of smaller ones for pickling purposes), Oriental eggplant, tomatoes (including the yellow beefsteaks) and hot peppers. There are sweet green peppers along with sweet yellow and purple bell peppers; they can be used interchangeably.
Crisp green cabbage is around, too, and small heads are scarce. But who would want a small head of cabbage anyway? There are too many good ways to enjoy it - in coleslaw, salads, fried, steamed, stir-fried and in casseroles. Just cut off the quantity needed, wrap the remaining cabbage and refrigerate. Cabbage will keep reasonably well for several weeks.
Nancy Shaver of Copper Hill suggests a one-dish meal made with several alternating layers of shredded cabbage, slightly parboiled potato slices, sliced onions and canned corned beef. Dilute a can of cream of celery soup with water and spread over the top. Bake in 350-degree oven until hot and bubbly, then serve with corn bread.
Other good farm selections in limited supply include blackberries, nectarines and peaches. Summer Rambo apples, so good for pies and for frying, are more plentiful.
\ MICROWAVE IT To make this satisfying main dish ahead, fill the manicotti shells and place in a baking dish. Cover and refrigerate overnight. Then add the sauce and cook in the microwave. Dinner is ready for the table in 12 minutes.
To cook and serve immediately after filling the shells, cook in the microwave on 100 percent power for 12 to 15 minutes, or until heated through.
\ Manicotti
8 manicotti shells
1 lb. bulk pork sausage
1 medium onion, chopped
1 garlic clove, minced
1 egg white, beaten
1 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
1 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1 10-oz. pkg. frozen chopped spinach, thawed and well-drained
1 15-oz. can tomato sauce
1/2 tsp. sugar
2 Tbsps. grated Parmesan cheese
Cook manicotti according to package directions. Drain; set aside. Crumble sausage into 1 1/2-qt. microwave-safe casserole. Stir in onion and garlic. Cover and cook on high setting (100 percent power) 6 to 8 minutes or until no pink remains in meat, stirring twice. Drain fat.
Stir together egg white, cottage cheese,\ cup Parmesan cheese, oregano, basil and salt. Stir cheese mixture and spinach into sausage mixture. Spoon some of filling into each manicotti shell. Arrange in 12x7 1/2x2-in. microwave-safe baking dish. Spoon remaining filling around shells. Combine tomato sauce and sugar. Pour sauce mixture over shells. Cover with vented microwave-safe plastic wrap. Cook on high 12 to 15 minutes or until heated through. Sprinkle 2 Tbsps. Parmesan cheese on top of shells. Makes 6 servings. - Associated Press
\ BARBECUE CONNOISSEURS The second Jack Daniel's World Championship Invitational Barbecue will be Oct. 27 in Lynchburg, Tenn., and organizers are looking for some amateur judges.
If interested, write an essay explaining why you are a barbecue expert. State how you determine what tastes good, what makes you think you're a barbecue expert, and where you've gained your barbecue experience.
Send to Frank Bobo, The Jack Daniel Distillery, Lynchburg, Tenn. 37352. Entries must include full name, home address and a daytime telephone number. The deadline is Sept. 1.
Fifteen amateur judges will be selected. In addition, 15 other judges from culinary, sports and media circles will judge the event. Thirty barbecue teams will compete in five categories: pork ribs, pork shoulder, beef brisket, poultry and whole hog. There is also an optional sixth category for the best Jack Daniel's sauce. - Associated Press
\ BLENDER SIPPER Enjoy this frothy beverage as a snack, for breakfast or with a sandwich in place of a high-fat shake.
Pineapple-yogurt whirl
1 6-oz. can frozen pineapple juice concentrate
1/2 cup water
1/2 cup milk
1 8-oz. carton vanilla yogurt
2 Tbsps. sugar
1 1/2 tsps. vanilla
2 cups ice cubes
In blender container combine all ingredients except ice. Blend until smooth. With the blender running, add ice cubes slowly through lid opening. Blend until slushy. Pour into 3 8-oz. glasses. - Associated Press
\ WORTH WRITING FOR A recipe brochure with 11 low-fat recipes is free. For a copy, send a self-addressed, stamped, business-size envelope to Eating Lighter, Carnation Co., P.O. Box 2915, Young America, Minn. 55499-2915.
Easy party ideas are included in "Accent on At-Home Entertaining with Vlasic Olives." For a copy, send a stamped, self-addressed envelope to Accent with Vlasic Olives, P.O. Box 964, Bensalem, Pa. 19020.
"Make It Easy, Make It Beef" is a 20-page booklet with ideas for creating meals in 30 minutes or less. For a copy, send a self-addressed, stamped, business-size envelope to Meat Board, Dept. MIE/MIB, 444 N. Michigan Ave., Chicago, Ill. 60611.
"The Mystery of the Missing Sloppy Joe" contains recipes for six new new variations of the Manwich Sloppy Joe sandwich and 20 easy-to-prepare lunch and dinner dishes from five regions of the country. For a free copy, write Manwich Dinnertime Dramas, P.O. Box 8581, Clinton, Iowa 52736.
A booklet featuring Kraft's Spreadery cheese snacks has ideas for a wide range of foods. For a copy, send 50 cents to Easy Recipe Ideas, P.O. Box 8450, Clinton, Iowa 52736-8450.
"Eat Healthy America" is a collection of heart-healthy recipes from the Mazola Heart-Healthy Recipe Contest for registered dietitians. Also included is an eating plan based on the U.S. Department of Agriculture's Daily Food Choices. For a coy, write Mazola F.A.C.T.S., Dept. EHA-MC, Box 307, Coventry, Conn. 06238.
Recipes for chocolate decadence cake, Gay Nineties silk pie, gourmet chocolate dipped strawberries and bittersweet chocolate coated truffles are among those featured included in a booklet from the Ghirardelli Chocolate Co.
Tips for melted chocolate and baking with ground chocolate are also included. Send a stamped, self-addressed, business-size envelope to Ghirardelli Chocolate Recipe Collection, Dept. ED, 55 Union St., San Francisco, Calif. 94111.
"Great Barbecues in 60 Minutes of Less" has recipes as well as handy tips and ideas for getting a fire going fast and for combining microwaving with grilling. For a copy, send a stamped, self-addressed, business-size envelope to Barbecue Brochure, Barbecue Industry Association, 11 Penn Plaza, Suite 1000, New York, N.Y. 10001.
by CNB