Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 6, 1991 TAG: 9102080019
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
Figuring out the differences in all the forms of orange juice sold can be confusing. Here are the various types and their characteristics, according to the Florida Citrus Commission:
Frozen concentrate. This is made from freshly squeezed juice that is concentrated using an evaporation process and then frozen. Consumers add water. Frozen concentrate, which usually comes in 6- or 12-ounce cans, is found in the supermarket freezer section and accounts for almost 42 percent of orange-juice sales.
Reconstituted frozen concentrate. This is made from frozen concentrate, but the manufacturer rather than the consumer adds the water. It is also pasteurized, which inhibits the growth of fungus and helps to extend the shelf life. The front label must state that the juice is made from concentrate. It is typically packaged in paperboard, plastic or glass containers in the quart, half-gallon or gallon size and is sold in the dairy section. This type of OJ also accounts for approximately 42 percent of the market.
Pasteurized. These products are made from freshly squeezed juice, which is then pasteurized with flash heating. It is sold in paperboard, glass or plastic containers, usually in the dairy section of the store, in sizes ranging from 1 quart to 1 gallon. It is ready-to-serve juice, and the label must state that it is pasteurized or not from concentrate. This category constitutes about 14 percent of sales.
Canned. This form of juice is found in a can or bottle on the dry-goods shelf. It is a pasteurized juice that has an extended shelf life of more than a year as a result of the canning process. Nowadays only 1.3 percent of total orange juice sales is from canned juice.
Fresh-squeezed. This kind of juice is typically found in produce sections, next to the juicer. It is sold in some dairy cases. Usually packaged in paperboard, glass or plastic containers, fresh-squeezed juice should be clearly labeled as such. It accounts for less than 1 percent of the orange-juice market.
Fresh-frozen juice. This juice is freshly squeezed, packaged and flash-frozen without any further processing. It is usually sold in 8-ounce and 1-quart plastic containers and is found in the frozen-food section of supermarkets. This accounts for a minuscule portion of orange juice sales.
Aseptically packaged. This type of juice is usually found with other canned or bottled juices on the dry-goods shelf. Aseptic containers are made of paperboard and are sterilized before the juice is packaged. The juice itself is pasteurized, and the product is usually shelf-stable for six months to a year, or until opened. This too accounts for a minuscule portion of OJ sales.
-The Washington Post
CONTESTS: Marshmallow recipes are not at the front of our card file, but it's hard to resist the Search for America's Best Marshmallow Recipe Contest. The entry deadline is March 1, and guidelines for entering are available by writing Kraft Marshmallow Contest Rules, 739 Roosevelt Road, Suite 308 Glen Ellyn, Ill. 60137-5820. (You've probably already figured out that one of the rules is that you have to use Kraft marshmallows.)
The more we think about it, what's the point? The best recipe includes a bonfire and a long green twig. The only question is choosing between radiantly browned marshmallows and marshmallow flambe.
March 1 is also the deadline to enter the 1991 Virginia Beef Cookoff. Five finalists will be selected to compete in the cookoff on May 18 in Richmond. The winner will receive $700 and an expenses-paid trip to the national cookoff where $35,000 will be awarded in several categories. Recipes should be mailed to National Beef Cookoff, 444 N. Michigan Ave., Chicago,Ill. 60611.
Contest rules and eligibility information are available by calling Cindy Boggs, director of education and beef promotion for the Virginia Cattle Industry Board at 992-1992.
And, March 1 is the deadline to enter the 1991 World Grits Festival Recipe Contest. The grand prize is $l,000 with $5OO first prizes in three categories: main dishes, side dishes and desserts.
For a set of rules, write Grits Contest Rules, Martha White Kitchen, P.O. Box 58 Dept. GF-191, NashviUe, Tenn. 37202.
The Bays English Muffins National Recipe Contest is open for entries, and entries must be received by March 31. The winner will receive a trip for two to Italy, classes at a cooling school in Tuscany and some spending money.
Recipes using the muffins in breakfast, lunch and dinner entrees as well as appetizers, snacks and desserts are eligible. Four finalists will be chosen from entries to participate in the final competition in April in Chicago.
For more information, write Bays English Muffins, P.O. Box 450, Chicago, Ill. 60690-0450.
CELEBRATIONS: It's not too late to mark your calendars for this year's important food holidays.
For the rest of the year, there are some food fetes you may not want to miss. February, for instance, is Potato Lovers' Month, Canned Food Month and National Meat Month.
March brings National Frozen Food Month, National Peanut Month and National Nutrition Month (try celebrating all three at one time).
Skipping to May, it's time for National Candy Month, National Strawberry Month and National Barbecue Month (ever taste a barbecued strawberry?).
June, in addition to being Fresh Fruit and Vegetable Month, also is designated as Turkey Lovers Month.
Thank goodness there's July 4 - a day when perhaps all the food holidays of that month can be noted with an Independence Day picnic. After all, it's National Baked Beans Month, National Hot Dog Month, National Ice Cream Month, National Peach Month and July Belongs to Blueberries Month.
With September and the return to school comes All-American Breakfast Month, National Chicken Month and National Honey Month.
Then October - the month for pasta, seafood, pork, pizza and popcorn. Next is November: Fresh Florida Citrus is Here Month.
For December - well, who needs a special holiday to celebrate food that time of year?
Besides, by then, it should certainly be time for National Antacid Month.
- The Washington Post
SOUP SEASON The recent weather hasn't exactly been soup weather, so tuck this recipe away for a cold evening which is sure to come along soon.
Cream of broccoli and cheese soup
2 lbs. broccoli, cut into florets
3 cups chicken stock
3 cups milk
1 1/2 tsps. salt
1/4 tsp. pepper
1 cup half-and-half
2 cups grated Cheddar cheese
1/4 cup butter
In large saucepan, combine broccoli and 1 1/2 cups of the stock. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until broccoli is tender. Remove broccoli from liquid with slotted spoon. Coarsely chop the broccoli and set aside. Add remaining stock to pan. Add milk, salt and pepper. Bring to a boil, stirring occasionally. Add half-and-half, cheese, butter and broccoli. Cook over medium heat until cheese has completely melted. Makes 8 servings.
WRITE FOR IT Reduce, reuse, recycle. Those words are becoming the mantra of the environmentally conscious.
Now the Food Marketing Institute, in consultation with environmentalists, manufacturers and other special interest groups, has published a pamphlet entitled "Reduce, Reuse and Recycle - You and I Can Make a Difference," which outlines how consumers can make an environmentally positive impact by changing their purchase and disposal patterns.
The fold-out brochure also includes information on the garbage glut, solid waste myths and the pros and cons of paper and plastic grocery bags.
For a copy, send 50 cents and a stamped, self-addressed business envelope to Reduce, Reuse, Recycle, Consumer Affairs Department, Food Marketing Institute, 1750 K St. N.W., Washington, D.C. 20006.
Shady Brook Farms has six varieties of marinated fresh turkey cutlets on the market and a pamphlet with menu ideas and side dish suggestions for each flavor. The meals are designed to be quick to prepare, low in calories and fat. For a copy of "Fix It Fresh and Fast," send a self-addressed, stamped envelope to Consumer Affairs Department, Shady Brook Farms Marinated Turkey Cutlets, P.O. Box 809, Dayton, Va. 22821.
by CNB