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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
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