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By JOAN KINGSBURY
Staff Correspondent
With today’s hectic lifestyle, han-
dling stress is something each
person encounters at one time or
another. This week Cheryl Fuller,
an ob-gyn nurse practioner in a
local doctor’s office, has some
excellent tips for our readers on
how to handle harmful stress in
their lives.
Cheryl, who lives in Elmecrest
with her family, holds a Bachelor of
Science Degree in Nursing from the
University of Vermont and a Mas-
ters of Nursing Degree from the
State University of new York in
Binghamton. Her husband, Richard,
is an art professor at Wilkes Col-
lege. The Fullers have lived in the
Back Mountain for the past 14
years. They have two children,
Richard, 16, a student at Dallas
Senior High; and Lori, 13, a student
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According to Cheryl, stress must
be kept under control in our lives
although too little stress is just as
unhealthy as is too much stress. To
be healthy, a person must keep
stress in the proper perspective.
Four simple steps can help you
effectively handle stress:
(1) Get enough rest; (2) Get some
form of aerobic exercise at least
three times a week, (example,
swimming, walking, jogging); (3)
Practice a stress management tech-
nique like meditation, prayer or
imagery; (4) Practice good nutri-
tion and eliminate foods that are
stressful.
Stressful foods include those con-
taining caffeine, all refined flours
and sugars, and salt. Smoking also
adds a great deal of stress to the
body. Avoid all junk foods.
A nutritious diet should include
whole grain products which are rich
in Vitamin B; fresh fruits and
vegetables, raw when possible, fish
and chicken. Cheryl also recom-
hol.
In her job as nurse practitioner,
Cheryl recommends various vitam-
ins to her patients. Vitamin C is
good for any type of infection; B
complex vitamins are good in pro-
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moting. healthy nerve endings.
Vitamin B-6 has been effective in
treating morning sickness. Vitamin
E is used to treat fibrocystic breast
disease. Exercise is very impor-
tant; Cheryl recommends 2 hour of
aerobic exercise three times a
week. She combines walking and
jogging on a 2!» mile route daily for
her exercise regime. Sound eating is
an important part of good health
maintenance.
Cheryl and her family enjoy
eating salads and Cheryl never uses
canned vegetables because of their
high salt content. The Fullers avoid
all red meat because it is difficult to
digest.
Cheryl has agreed to share four of
her family’s favorite recipes with
a combination of mint, rosemary
and sage leaves. Mint helps with
digestion, rosemary is a natural
tranquilizer. This tea is relaxing,
and makes a nice bed time drink.
“Chicken Soup with Grandma's
Whole Wheat Bread” is the Fuller's
favorite winter meal while “Chicken
Kebobs with Rice Pilaf” is their
favorite summertime meal.
To make her chicken soup, Cheryl
adds any vegetables she has on
hand. The Whole Wheat Bread
recipe is one her mother has always
used. Rice Pilaf is a complete pro-
tein meal. To make a complete
protein, peas, beans and rice are
needed. A combination of any two
Kebobs are tasty, with the chicken
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Handling stress
Dallas Post/Joan Kingsbury
her home.
to handle stress.
marinated in a combination of
lemon juice, soy sauce and oil,
flavored with oregano and garlic.
Does incorporating the four stress
management recommendations
really work? At one time, Cheryl's
husband Richard had a problem
with high blood pressure. By utiliz-
ing these simple steps, his blood
pressure has been at the correct
level for a number of years now
without the use of medication. So
you see, you can handle stress, and
keep healthy just by altering your
daily routine.
TRANQUILITA TEA
1 dry oz. mint
1 T. rosemary leaves
1T. sage
Combine all ingredients and mix
them together in a jar. Place a
small amount of the tea mixture in
a tea ball, steep for 5-10 minutes.
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Sweeten with honey if desired. The
result is a nice, relaxing drink.
HOMEMADE CHICKEN SOUP
Chicken
Desired fresh vegetables (celery,
peas, corn, string beans, carrots)
Whole wheat noodles or long grain
rice.
Make chicken broth. Allow it to sit
until fat forms on top. Skim off fat.
Add vegetables and whole wheat
noodles or long grain rice.
RICE PILAF
1 ¢. uncooked long grain rice
1 onion
1 pkg. frozen peas
3, c. slivered almonds
I»-1 ¢. raisins
Cook rice. Saute chopped onion in
a small amount of butter. Add
onion, peas, slivered almonds and
raisins to rice. Makes a complete
protein meal.
GRANDMA’S WHOLE WHEAT
1c.mik BREAD
Vy ¢. oil
1 egg, beaten
2 pkg. yeast put into 1 ¢. water
1/3 ¢. honey
1T, salt
Vy ¢. raw wheat germ or bran
3 ¢. whole wheat flour
3 ¢. white flour : .
Bring milk to a boil."Cool to 110
degrees. Combine wet ingredients.
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Combine dry ingredients. Add wet
Knead dough.
Pour a small amount of oil into a
bowl. Coat dough with oil. Allow
dough to rise in bowl until it is
double in bulk. When dough is
double, punch it down, then remove
from bowl and mold into loaves on a
floured board. Place loaves in
greased pans, allow dough to rise
until double in bulk. Bake at 400
degrees for about 20 minutes.
Makes 2 loaves. :
CHICKEN KEBOBS
Deboned chicken
MARINADE
V4 ¢. lemon juice
V4 c. Soy sauce
Ys c. oil
Oregano
Xlove garlic, cut up
Combine marinade ingredients.
chicken for-at least several hours.
Alternate chicken chunks with
onion, mushroom, pepper, tomatoes,
grill, brushing with marinade as the
kebobs cook. t
Chicken is
the favorite
Chicken is served in 96 percent of
adult households in this country and
in 69 percent it is served at least
once a week, according to a new
Gallup consumer survey.
Price and taste are two chief
attractions of chicken, with 40 per-
cent of those interviewed saying the
main reason they buy chicken is
because it is economical and .36
percent noting ‘good taste’’ as their
primary reason for serving chicken.
The survey, conducted by Gallup
for the National Broiler Council,
showed that consumers are about
evenly split between buying fresh
chicken whole or in parts. Forty-
nine percent purchase whole
chicken and 47 buy just parts.
Chicken breasts are the most fre-
quently purchased parts, followed
by legs.
Baking and frying are the favorite
ways of cooking chicken. Consum-
ers who purchase chicken primarily
because it is nutritious or because it
is low in calories are more likely to
bake it. Those who say taste is their
main reason for buying chicken
prefer to fry it. 3
The study of consumer use and
attitudes toward chicken was con-
ducted by telephone among a
national representative sample of
approximately 1000 adults during a
two-week-period in June. Other find-
ings include:
- Younger households tend to buy
parts while older people lean toward
whole uncut chicken.
- Almost a third (32%) serve
chicken two or more times per week
and four percent serve it at least
four times a week.
This recipe
scored high
It wasn’t among the top prize
winners but “Country Chicken Skil-
let,” prepared by the Arizona con-
testant, scored high with judges at
the 35th National Chicken Cooking
Contest. Recipes of all 51 finalists
are included in the new edition of
“The Chicken Cookbook’ which can
be ordered by sending $1.50 (check
or money order) to: Chicken Cooks
book, Department NBC, 307, Coven-
try, Connecticut 06238.
COUNTRY CHICKEN SKILLET
2 whole broiler-fryer chicken
breasts, halved
4 broiler-fryer chicken drumsticks
1/4 cup instant flour
1 teaspoon seasoned salt
2 tablespoon seasoned salt
2 tablespoons butter
2 cups zucchini, unpared, cut in 1-
inch cubes
2 cups yellow squash, unpared, cut
in 1-inch cubes
1 large onion, cut in 1/4-inch slices,
separated into rings
1 can (8 oz.) tomatoes, cut up
1/2 teaspoon basil leaves, crushed
1/2 teaspoon ground marjoram
1/4 teaspoon rosemary leaves,
crushed
1/4 teaspoon white pepper
1/2 cup diagonally-sliced green
onion, white and green parts
included
In shallow dish, mix together
flour and seasoned salt. Add
chicken, one piece at a time, dredg-
ing to coat. In electric frypan, place
butter and melt over medium heat.
Add chicken and cook, turning,
all sides. Remove chicken fromd
frypan and set aside. In same
frypan, add zucchini, yellow squash
and onion rings. Cook about 5 min-
utes. Return chicken to frypan; add
tomatoes, basil, marjoram, rose-
mary and white pepper. Cover and
cook over. low het 35 minutes or
until fork can be inserted in chicken
with ease. Remove cover from
frypan and add green onion; cook
, about 5 minutes longer. Makes 4
servings.
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