® a THE DALLAS POST, WEDNESDAY, AUGUST 1, 1984 5 erm By CHARLOT M. DENMON Staff Correspondent It’s exciting when a member of one’s family wins an award in competition, but when a mother and daughter both win in a contest it is cause for celebration. That was the case recently in the Albertson family of Wynnewood and Harveys Lake. Mother and daughter, Charlotte and Ann Michelle, entered the ‘1984 Gourmet Gala March of Dimes Cook-Off Contest at Bamberger’s Christiana Mall in Wilmington, and each came away as a winner. Entrants were asked to submit a recipe or recipes in the category of appetizers. Charlotte placed third with her recipe for Liptauer Cheese Spread, a Hungarian peasant dish, and her 15-year-old daughter, Ann- Michelle, placed fifth with her Gin- gered Sausage Balls with sweet and sour sauce. The top 10 winners won valuable prizes for the kitchen and on March 30 were given the opportunity to assist the Gourmet Gala Celbrity Chefs as sous chefs at the Hotel prepared and displayed their reci- pes for prominent judges. Gormet cooking is not new to Charlotte for she has been conduct- ing gourmet cooking classes since 1973, along the Eastern coast, the east and west coast of Florida and more recently for a chain of super- markets in Ohio. These supermarj kets have excellent Kitchens, according to Charlotte. She also conducts classes for garden clubs, hospital auxiliaries, women’s service clubs and other organizations. This October she will teach classes in New Orleans. A native of Scranton and Harveys Lake, she is the former Charlotte Sutula, daughter of the late Dr. Joseph Sutula of Scranton who prac- ticed for 48 years until his death in March of this year. Her husband is the anesthesiologist at Lankenau Hospital in Philadelphia. In addition to Ann-Michelle the Albertsons have a son, Peter, age 13, and a daugh- ter, Mary-Kristin, age eight. Charlotte said one of her most memorable experiences was a trip to Switzerland where she went to visit her friend, Faith Ryan Whittel- sey, Ambassador to Switzerland. There she had an opportunity to learn the art of Swiss Culinary from Faith’s two live-in Swiss chefs. While in Switzerland, her daugh- ter, Ann-Michelle went Mountain climbing in the Alps where she visited all of the small hamlets. In some of thse small villages she was the first American the villagers had seen. has hundreds of them ranging from those with recipes from all coun- tries, all sections of the United States, specialties including appetiz- Understanding food labels today requires more than literacy. The Federal Food, Drug and Cos- metic Act was passed in 1938 to ensure: that foods be honestly and informatively labeled and pack- aged. However, due to continual advances in food technology, and increasing consumer demand for more information about food prod- ucts and the complexity of current food regulations, labels have become increasingly inscrutable to most of us. An 80-page book published by the national non-profit Consumer Edu- cation, Research Center offers a complete alphabetical list of addi- tives, their sources, other names for the same additive, why they are put in foods, whether they are toxic and any know interactions with other foods or chemicals. Titled ‘‘A Consumer’s Guide to Food Additives,” the book also tells us what information is required to be on food labels and how to inter- pret it. There is also a glossary, of label terminology. The book demystifies additives by explaining, in every day terms, everything we wver wanted to know about those additives with long and hsort, familiar and strange-sound- ing names. ; While many additives get a clean slate, such as Alpha Tocopherol, the most potent form of vitamin E, found in cottonseed oil and wheat germ oil, another early entry, Buty- lated Hydroxyanisole (BHA), receives a different rating. BHA, the book tells us, has been on the market since 1947 and is a preservative and antioxidant used in almost every processed food con- taining fat or oil. It is known to be capable of causing allergic reac- tions and affecting liver and kidney functions. At the same time, BHA is a good example of an unnecessary use of a strated by the fact that some com- panies have found ‘that it provides no improvement in the stability of their product. Consumers are advised that they can reduce their intake of BHA by buying oil, shortening, yeast and potato chips which are free of this ingredient - easily determined by reading the label, since its use is required to be listed. To order “A Consumer’s Guide to Food Additives,” send $5 (including postage) to CERC, Additive Project, P.O. Box 336, South Orange, N.J. 07079. It’s very nice that food manufac- turers are required to list ingredi- ents on the package so you can tell what’s in the food you're buying and eating. On the other hand, it’s hard to consider yourself much better off, knowing that the product contains Acetylated Monoglycerides, Aconi- tic Acid, Calcium Propionate, Ferric Phosphate, Polyglycerol Esters and such jew breakers as Dioctyl Sodium Suifosuccinate, Pyrodoxine Hydrochloride and Butylated Hydroxytoluene. Unless you are a chemist or have access to a library of chemical literataure, very little of this infor- mation means anything to you. Thus, the best intentions of those who passed laws mandating label information are of little practical use to most Americans. Many people simply avoid foods with ingredients that have long or unpronouncable names. Mr. Robert L. Berko, executive Have A News Tip? Call 675-5211 THOMAS PRODUCE STAND Opposite Natona Mills Dallas-Harveys Lake Hwy. Featuring "CORN" Just Picked EE RSENS ~T CLIPHERE ~~ TT or director of consumer Education Research Center, a national non- profit consumer group, points out that the length or complexity of aditive names are very seldom an indication of their safety - To remedy this problem, a task force of CERC working under a Federal CETA grant, has researched almost all the ingredi- ents listed on the foods we buy and eat. They have published a 80 page book with information about addi- tives from Acacia to Zinger-one in non-technical, easy-to-understand language. Readers have no need for advanced degrees in chemistry. Every food shopper should have this book, not only to avoid poten- tially dangerous additives, but to assure themselves that most are nontoxic. A “Consumer’s Guide to Food Additives’’ is available for $5 (including postage) from CERC- Additives, P.O. Box 336, South Orange, N.J. 07079: RC 100 Sugar Free. STORE COUPON redemption value 1/20 of lc. Mail coupons to: Scranton Royal Crown Bottling Kane & Stafford Ave. Scranton, Pa. 18505 Dallas Post 7/18/84 ers, salads, desserts, entrees, and many others. She hopes some day to do a cookbook of her own. In 1978, Charlotte helped found international gourmet organization, now having over a thousand mem- bers. The group prepared a cook- book which they. sell and use the proceeds for cooking school scholar- ships. Her daughter, Michelle, will be a senior in high school this fall. Like her mother, Michelle enjoys cooking and two and a half years ago did a friend. It was so successful that she started her own business ‘‘Parties of the Kitchen”. Those involved prepare every- thing from ‘‘scratch’”, no mixes, packages foods or-such. When they make pizza they prepare their own dough and make the sauce. they mince garlic, shop onions, grate cheese, do everything natural. For dessert they usually make a birthday cake, whatever flavor the birthday child prefers. When it cools, they make the icing, divide it into bowls and tint icing various colors and ecorate the cake accord- ingly. This past year Cabbage Patch Doll decoration has been favorite. Ann-Michele is a busy person. She swims competitively, plays hockey, lacrosse and basketball. This summer she is taking three courses at Phillips-Exeter Academy in New Hampshire, one of them in journal- ism, and is playing la crosse. Last fall she went with members of her high school French class to Antibbes, France, and spent the entire time with a French speaking family, who knew no English. They asked her to prepare an American dish’ so with her French dictionary at her side, she listed all the ingre- dients she needed. The French mother went shopping and imagine Ann-Michelle’s consernation when she returned with beef kidney and gren benas. Ann-Michelle made the best of it. She diced the kidney and used the green beans. ‘‘An unusual chili but they loved it,”’ she said. But if they ever taste real chili imagine their surprise. The Albertson’s award-winning recipes and two others are listed for Post readers. LIPTAUER CHEESE SPREAD {serves 50 people) 8 oz. small curd cottage cheese § oz. softened cream cheese 4 oz. soft sweet butter 15 sm. red onion 4 anchovies 1 t. hot Hungarian paprika i t. caraway seeds 4 c¢. Bibb or Boston lettuce Y, sm. red onion, diced Y% med. cucumber, seeded, diced, squeezed dry 4 radishes, cleaned, diced Uy c. capers Pumpernickel bread triangles Garnish-Hungarian hot paprika Drain cottage cheese in sieve. In food processor or blender, mix cot- tage cheese to fine consistency. Add cream cheese and butter, blending well; add onion, anchovies, paprika and carway seeds, blend well. Mound attractively in center of round plate. Surround with four lettuce cups. Fill cups with diced red onion, diced cucumbers, diced radishes and capers. If making ahead cover with sran wrap, chill till serving. Before serving garnish with wedges of pumpernickel and sprinkle spread with paprika. Liptauer dip may be made by decreasing butter to two ounces and adding four ounces of sour cream. Combine and serve with assortment of any vegetables of your choice. GINGERED SAUSAGE BALLS (Sweet & Sour Sauce Optional) 2 cloves minced garlic 2 T. candied ginger, finely chopped 2 lbs. sweet Italian sausage, casing removed 2 eggs yolks 2 egg whites, beaten to stiff peaks SWEET & SOUR SAUCE 12 oz. apricot preserves 1 clove garlic, minced 2 T. onion, chopped fine 2 t. freshly grated ginger 1 t. tabasco i T. sherry wine 4 T. red wine vinegar 1% t. salt (optional) In large bowl, combine garlic candied ginger, sausage and egg yolks. Fold in beaten egg whites, roll into one inch balls: place on cookie sheet, freeze until firm. (May be frozen for several weeks). To heat, place on foil line rimmed baking tray. Bake in pre-heated 350 oven about 20 minutes. Serve with tooth- picks and sweet and sour sauce, if desired. Sauce: Place all ingredi- ents in a heavy bottomed 2-3 qt. saucepan. Bring to a boil, stirring. Remove from heat. Serve at room temperature. To store, cover securely and refrigerate. Approxi- mately 5 dozen. MOCK BLINTZES 14 slices sandwich cut white bread, very fresh 8 oz. whipped cream cheese % 1b. sweet butter Ip C. sugar 2 T. cinnamon 42 toothpicks (optional) Remove crusts from bread. Using rolling pin, roll each slice flat. In a small saute pan, melt butter and whipped cream cheese. Roll up tightly, cigarette fashion. Quickly roll in warm melted butter, pulver- ize sugar and cinnamon in food processor or blender. Transfer mix- ture to small dish. Roll in mixture. Freeze until firm. Cut each roll into thirds, secure with toothpick. May be frozen for future use. To serve, bake frozen on foil lined cookie minutes. Serve warm. 42 hors d'oeuvres. ENGLISH PIZZAS 4 slices raw bacon 4 oz. sharp cheddar cheese, grated > med. onion, finely chopped 1 T. mayonnaise 1, t. dry mustard 1, t. Worchestershire sauce 6 English muffins, split, each half cut in fourths Freeze bacon a short time to harden, it chops easily. Mix all ingredients in a medium size bowl. Using wax paper, roll into log shape aproximately 1%; inches in diame- ter. May be frozen for future use if wrapped securely. To serve remove from freezer ‘and allow to soften slightly. slice into coin shape rounds. Place one round oneach muffin quarter. Bake on foil lined cookie sheet in preheated 350 degree oven for 12-15 minutes, till melted and bubbly. Serve warm. 48 hors d’oeuvres. ; Haven “August 2-3 - 4 North of Meshoppen Phone 717-869-1166 solt/sodium free coffeine free - sugor free HAL UROWN Cot Planning Bar-B-Que The Harveys Lake Lions will hold their ann8al Chicken Bar- B-Que on Sunday, Aug. 5, from noon to 6 p.m. at Hanson's Amusement Park, Harveys Lake. Tickets may be purchased from any Lion member or at the park. All proceeds will be donated to Human Eye Research through the Lions Eye Bank, along with various other Lion projects. Shown here are committee members. Seated in William Gallagher, Harveys Lake Lions president. Standing are Wesley Boyle and Carl Schreiner. Exotic foods cropping up Digest reports in its August issues. Some are being grown here, others are being imported. “In the last 10 years,” says Nancy § Tucker of the Produce marketing Association, ‘the average number § of items in produce departments has doubled from about 65 to 130, - and some supermarkets carry up to 250 items.” Specialty produce has become a $100 million-a-year-induc- [i stry. : There’s a quiet revolution ocectir- ring in supermarket and grocery produce sections all across the country. Fruits and vegetables with names like cherimoya, carambola, chayote and jicama are cropping up alongside avocados, tomatoes and limes. These and many other new exotic crops from other lands and other peoples are quickly being associated onto the American diet, Reader’s | B8( BIG SAVINGS 8 RIGHT Now! CB men models and that means BIG SAVINGS for you! 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