2B The Vidette-Messenger, Wednesday, September 28, 1988 FOOD Quiz Spice Where The Wine Drinkers Are PLEASE BEAR WITH US The gravel parking lot at Porter Memorial Hospital will be under construction through October 10, 1988. We realize this poses a major inconvenience to our patients and visitors, but we are doing all we can to improve the lot as quickly as possible. When complete, our parking situation will be significantly improved. Thank you for your patience. 814 LaPorte Avenue, Valparaiso, IN (219)465-4600 Porter Memorial Hospital INVENTORY REDUCTION table protein, some fish and poultry, and occasional meat and eggs.
21. 1 take vitamin and mineral supplements: (1) never; (2) daily, in large quantities; (3) sometimes; (4) in the form of a high-quality, broad spectrum and supplement daily. 22. Of the following symptoms constipation, nausea, heartburn, diarrhea, gas, food allergies, food intolerance I experience: (1) most of these regularly; (2) some of these often; (3) some of them, but rarely; (4) rarely any. To get your total number of points, add the number for each answer you circled.
If you scored: 22-39 VERY POOR Your diet may be your own demise. Get ft complete dietary analysis. Have a physician examine you. Take some supplements. 40-56 POOR You need major improvements in your diet.
You should seek proper nutritional counseling. 57-72 GOOD Try to improve in your areas of weakness (those questions for which you did not answer with a number 4). 73-88 EXCELLENT Keep up the good work. (C) 1988 by Patrick Quillin and A. Gordon Reynolds Published by Pharos Books.
Reprinted py permission. Excerpted from "The La Costa Book of Nutrition" by Patrick Quillin, Ph.D., R.D., and A. Gordon Reynolds, M.D. (Pharos Books). Quillin, a nutrition expert, has served as a consultant to the La Costa Spa.
Reynolds is the medical director of La Costa. Continued from page IB or cottage cheese, with rare samplings of butter, cheese and ice cream. 16. The following identifies my consumption of fruit: (1) canned fruit, jams and jellies, pies; (2) dried and canned fruit; (3) some fresh fruit, mostly canned, dried, prepared; (4) mostly fresh fruit, abundantly and daily, i 17. My consumption of vegetables would best be described as: (1) rare: (2) canned, creamed, in TV dinners; (3) some fresh, mostly canned and prepared; (4) mostly fresh or steamed, abundantly and daily.
18. My intake of breads and grains would best be described as: (1) usually white bread, instant potatoes, crackers, (2) sporadic these "carbs" make me -fat; (3) some whole-grain, much white bread and pastas; (4) mostly whole grain, regularly and abundantly. 19. The following identifies my consumption of fat (nuts, oils, bacon, salad dressings, margarine, butter, fried foods, (1) I like these foods, eat them often, and am overweight; (2) I like fried foods and use dressings, gravies and margarine regularly, but I'm not overweight; (3) try to restrict my intake; (4) My low intake is primarily from cold-pressed vegetable oils and nuts. 20.
Of the protein group, I eat: (1) red meat and eggs often; (2) a little of every kind of meat, often fried; (3) occasionally red meat and eggs, primarily from fish and poultry; (4) much vege I rrif i i i i i i i i i i i i ii i Continued from page IB year's California contestant was following her predecessor's lead. Janet Hill, 34, of Sacramento, made Breezy Fiesta Beef Salad for the judges in the microwave category. Hill's salad featured marinated sirloin with avocados, grapefruit, olives and cilantro. "It's a Tex-Mex, California salad," said Hill, who has competed in the Pillsbury Bakeoff twice and won a number of smaller contests. "I didn't want to enter just any beef dish.
I wanted something that would represent the West." The rules of the contest favor recipes such as Hill's. Taste counted for 40 points out of 100, but ease of preparation and originality, counted for a combined 50 points with 10 points for appearance. A $5,000 first-place prize was awarded in each of three categories, conventional, barbecue and microwave, with a $10,000 bonus awarded the the overall winner. Other exotic recipes presented to the judges Thursday included Tunisian Meatballs, Strip Steaks with Roquefort Spread and Mediterranean Beef Kabobs with Grilled Pitas and Dilled Vegetables. Bucking the trend was Albert Boesl, 82, of Williamsville, N.Y., the oldest entrant.
The New England Region entrant prepared Special O'Cajun Beef Ribeye Roast for the judges, a group of food editors and writers. Boesl's recipe calls for a four-pound roast to be rubbed with a variety of spices and put on the barbeque for over an hour. Clearance FAMOUS BRAND VACUUM CLEANERS BIG SELECTION LOW, LOW PRICES FLOOR MODELS, FACTORY SPECIALS, NEW DELUXE MODELS AT SUPER DISCOUNTS! The average American adult drinks nearly 3.5 gallons of wine a year, but consumption varies widely from state to state. In Nevada, the typical adult consumes 7.43 gallons of wine a year while in Mississippi, the lowest wine-drinking state, the average is less than a gallon per year. BRUSH VAC Revolving Brush Portable New Hoover Deluxe Convertible Apple Hand sST Vac I 100 WAYS UNITED WAY GIVES Upright I- Great fsr grade apples are sold in the orchard's own store or at local retailers.
The smaller apples, or -ones that have small marks on them, are pressed into cider. "We have our own cider mill in the packing room," said Anderson. "The apples are chopped and ground up, then pumped into a receptacle with nylon claws, layer after layer. That's built up, then pressed with a hydraulic press. The mill can press 34 bushels at a time, producing 125 gallons of cider.
What's so good about apples? Anderson was asked. Well, can you imagine fall without them? "We have to treat the bees in the spring for any possibility of bee diseases," said Anderson. The bees are either powdered with powdered sugar laced with antibiotics or fed sugar water or honey to control disease. Once full-grown, most apples are ready for picking now. About 10-12 pickers climb ladders, laden with a bucket hung from their shoulders.
The buckets hold about a half-bushel of apples. The bottoms of the buckets open up, so the apples can be dumped into bulk bins. Apples are stored at about 34 degrees in high humidity to keep them crisp. Then they re taken out and graded according to size, sbanc and condition. The top Headlight Top Fill Bag Adjustable Steel Agitator Steel Handle And More Continued from page IB As a result of the drought, "We're suffering a little bit on size, especially the Golden Delicious this year are smaller than normal." Insects play their own role in the apple-growing story.
There's more to the birds and the bees than you might think you already know. "We have about 120 colonies of bees. They're very important in EUination. We don't raise any id of fruit without bees, so that we can get a set." mmv NEW BEGINNINGS 37. Provides professional counseling and support for families of Alzheimer's Disease victims through the Council on Aging.
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Add onion and carrot; saute about 5 minutes or until tender. Stir in milk, broth, salt, nutmeg- and pepper; bring to a boil. Stir in potato flakes; cook until slightly thickened, about 1' minute. Add Swiss cheese, cook and stir just until melted. Dietary information: 393 mg.
calcium; 401 calories per serving. (Joyce Rosencrans is food editor of The Cincinnati She writes this column weekly.) SV clear glass lenses, select Irame, wplastlc lenses 5495 and up WOmen 3110 KlQS. $l(g)5 Bifocals t-fx2Z and up Select styles for FT 25 clear glass lenses, select frame, wpiasticFT 25 lenses 8495 and up. men ana women. Sale ends Sept.
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Add onion, garlic; saute and stir until tender. Blend in flour and cook several minutes. Whisk in milk gradually, then stir in tomatoes with juice, salmon, corn, dill, salt and pepper. Bring to a boil, stirring occasionally; boil and stir 1 minute. Add Jack cheese, stir ATM All Rebuilt Vacuums Reduced to Sell Fast! Broom type to a Portable with ease only 4795 The Perfect Cleaning Pair BUILT IN AMERICA THE ORECK XL CLEANING SYSTEM Call for an -eye exam or bring us your current prescription.
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White bean, beet slaw 1 23 cups drained, cooked or canned Great Northern, all white or navy beans 3 cups finely shredded green cabbage French Dressing (recipe follows) Marinated Beets Combine beans, cabbage and French dressing; toss gently. Allow to marinate in refrigerator for at least 1 hour or up to 12 hours. Just before "Serving, drain Marinated Beets. Gently combine beets with bean mixture. This kitchen-tested recipe makes 6 to 8 servings.
French Dressing: Combine cup olive oil, 2 tablespoons cider vinegar, 1 teaspoon sugar, tcacnnnn fjrv mustard, V4 tea-spoon salt, teaspoon freshly ground pepper and 1 clove minced garlic. Continued from page IB 1 teaspoon instant minced garlic 1 teaspoon salt 1 teaspoon marjoram leaves, crumbled Vs teaspoon ground black pepper 2 tablespoons butter or margarine cup water 2 medium-sized tomatoes, cut in wedges 1 tablespoon parsley flakes Place zucchini in a large skillet. Sprinkle with seasonings and dot with butter. Add water. Cover and simmer until zucchini is almost tender, about 4 minutes.
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Remove garlic cloves, add broccoli stems and saute 3 to 4 minutes. Add florets, continue cooking another 2 to 3 minutes, turning frequently. Cover the last minute. Season with salt and red pepper flakes (Note: red pepper flakes are very hot use sparingly), add parsley, mix well and serve. Makes 4 to 6 servings.
NEW LOCATION 7530 Broadway 769-7099 DAILY 9-5 MON. A FRI. 9-8 Z907 calumet 462-5500 DAILY 9-6 MON. A FRI. 9-7 Continued from page IB Separate broccoli heads into florets.
Cut and peel the stems on the bias. In a skillet or wok large enough to hold all the broccoli without crowding, saute the I ALL STORES CLOSED SUNDAY FAST REPAIRS, BAGS, BELTS, PARTS TO FIT ALL MAKES.
