CHOOSING THE RIGHT
SPREAD FOR YOU
At the risk of sounding like a
TV commercial. I’m telling
you—l hate dty sandwiches! I
really enjoy mayonnaise on sand
wiches, and I like sandwich
spreads made with mayonnaise
such as tuna and chicken salad.
Are you aware, though, that may
onnaise is almost 100 percent fat?
The challenge is coming up with
alternatives.
With school back in session,
sandwich making is an interest of
many families. Healthy, tasty
sandwiches are enjoyed by most
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of us year round, so we want to
choose spread that adds the flavor
we epjoy while maintaining a
healthy diet!
One alternative to mayonnaise
is “salad dressing,’’ and it’s been
on the market for years. Salad
dressing is made by replacing
some-of the oil in mayonnaise
with water and starch or other
thickeners. Therefore, salad
dressings contain less fat and
almost half as many calories.
What if your taste buds
demand mayonnaise? Try using
less, some people blend mayo
with plain low-fat yogurt.
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Another tip is to add chopped
pickle to either mayo, “lite”
mayo, or plain yogurt.
Mustard is usually the dressing
of choice for those looking for a
low-fat spread. If you are on a
low-sodium diet you need to be
aware that mustard contains a fair
amount of sodium. Do you know
that Dijon-style mustard contains
twice as much sodium as pre
pared yellow mustard? You can
make your own mustard by com
bining diy mustard powder, vine
gar, and water.
Horseradish adds a strong dash
of flavor with no fat. Americans
are experimenting more with
salsa as a sandwich spread. An
Austrian dish combines horserad
ish with applesauce to serve on
roast beef.
Cucumber and cream cheese is
one of my favorites. Using low
fat cream cheese and limiting the
amount used does control the fat
content. I cut my cucumbers thick
since I know they can be liberally
added to a healthy diet.
Don’t forget that tomatoes and
Offer Expires Sept. 30,1994
' s V V ' %
UmcMter Farming, Saturday, September 17, 1994-B5
lettuce can add zip to an other
wise dry sandwich. Did you ever
try tomatoes, lettuce, cucumbers,
and cream cheese on pita bread?
It’s another of my favorites.
Natural Shields Control Rot In Apples
KEARNEYSVDLLE, W. Va.
Apples and peaches are getting a
helping hand from friendly yeast
and bacteria that protect the fruit
from rotting.
U.S. Department of Agriculture
scientists are finding that the na
tural microorganisms can act, in
effect, as a shield against diseases
that cause the fruit to rot
One defense is a protective
coating made from a yeast that
fends off attacking fungi after the
fruit is harvested. Biotechnology
Research and Development Corp.
of Peoria, 111., and USDA’s Agri
cultural Research Service have
signed a cooperative research and
development agreement to devel-
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October 10 to 17 Simply the best tour to Branson and
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November 19 to 26. This “triple header” combines a
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March 21 to 31. The wonders of nature and man
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July 6 to 15 • Mostly Idaho
August 10 to 23 - Alaska & The Yukon
Sept. 21 to Oct. 3 - IVans Canada Thiin Tour
October 6 to 22 - Southern Africa
October 9 to 16 - 4M Tour
October 19 to 26 - Polar Bears!
November 3 to 5 • Annual Weekend Reunion
November 7 to 23 - 3 Continent Cruise
November 18 to 25 - Reunion At Sea
For further Information without obligation, call or
return tha coupon.
State & Zip
Sandwiches are such a conve
nient meal. With thought and
experimentation you can make
sandwiches that are tasty as well
as healthy.
op and commercialize the coating.
Plant pathologist Charles L.
Wilson of USDA’s research agen
cy said the yeast is a natural in
gredient of the fruit’s surface. Not
enough yeast is present to control
rot, but adding sugar in the coating
prompts the yeast to multiply and
combat the fungi.
Wilson said synthetic chemical
fungicides have been used to con
trol rot-producing fungi and other
post-harvest diseases. But many
of these fungicides have been
taken off the market because of
food safety concerns, leaving
growers witih few weapons to
fight these diseases that can des
troy about 25 percent of their crop.
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