By CHARLOT M. DENMON
Staff Correspondent
Mrs. Dennis (Mary) Smith enjoys
eating nutritious but tasty foods
and, fortunately, she also enjoys
preparing them for her and her
husband. She especially likes creat-
ing original salads - salads with lots
of color and of different texture.
When in season, avocados and var-
ious kinds of squash are added to
her salads.
A member of the Dallas Baptist
Church, she is the church pianist,
but is presently on leave of absence
since she and her husband are
expecting their first child. Dennis is
choir director at the Dallas Church.
~ The young couple met while in
college when Mary was singing in
the choir and Dennis was directing
it.
Mary is originally from Middle-
burg in Central Pennsylvania and
Dennis is from Muncie, Indiana.
They moved to this area several
years ago when Dennis was trans-
ferred by the company with which
he was afiliated at the time.
Mary enjoys entertaining when
she has the time but prefers small,
informal dinner parties rather than
a crowd. In her leisure time, she
does needlepoint and crewel and
also likes to read. This year Mary is
looking forward to working in the
-yard of their home.
The recipes Mary shares with
Post readers this week can be used
when entertaining or for one’s own
family.
The Mexicana Dip is different
than most but just as delicious as it
is different. The recipe makes a lot
so if desired, it can be cut in half.
The Meatloaf Roll makes a different
type of Covered Dish or is great for
an informal dinner when entertain-
ing.
Mary likes to have some kind of
fruit with dinner and quite often
serves the Cranberry Relish which
has just enough tangy flavor to go
with any kind of meat or poultry.
Because she likes sweets as well as
nutritious foods, Mary recommends
the Coconut Cream Dessert as being
tasty, nutritious, and perhaps most
important, quick and easy to make.
This week’s readers should find
Mary Smith’s recipes different but
easy to prepare and popular with
their family or friends.
MEXICANA DIP
5 med. avocados
2 T. Lemon juice
1 t. salt
4 t. pepper
1 c. sour cream
5, ¢. mayonnaise
1 pkg. taco seasoning
1 Ig. beh. green onions, chopped
3 med. tomatoes, chopped
11g. can pitted ripe olives
2 cans Frito Lay Bean Dip
1 8-0z. pkg. cheddar cheese :
Peel, pit and mash avocados, ad
lemon juice, salt, pepper and may-
onnaise. In another bowl, mix sour
cream and taco seasoning. Spread
bean dip on bottom of large platter.
Layer on avocado mix, then sour
cream mixture, then top with
remaining ingredients, reserving
the cheese and olives for last layer.
Bake in 325 degree oven for 15
minutes.
MEATLOAF ROLL
2 Ibs. ground meat
1 pkg. onion soup mix
1%, c. bread crumbs
% c. ketchup
% c. lukewarm water
1 t. season all
2 eggs, beaten
8 oz. deli-thin sliced ham
2 pkgs. grated mozzarella cheese
Mix meat loaf using all ingredi-
ents but sliced ham and grated
cheese. (If desired, use own mea-
tloaf recipe). Pat mixed meat onto
a 24x24 piece of wax paper shaping
into a rectangle approximately 1% to
3, inch thick. Layer on single slices
of deli-thin meat, then sprinkle
grated cheese on sliced meat. Using
the wax paper, roll meatloaf
together as. you would a jelly roll.
Pinch ends together. Bake in 350
degree oven for 45 minutes to one
hour.
FRESH CRANBERRY RELISH
4 c. (1-1b.) fresh cranberries
2 med. red apples, unpeeled and
cored
1 lg. or 2 med. oranges, quartered
and pitted
2/3 c. honey
Wash cranberries, drain and
remove stems. Alternately put cran-
berries, apples and orange quarters
in food processor. Blend in honey. (I
also make this with “Equal” for my
diabetic and calorie counting
friends. Add to tste). Combine
ingredients thoroughly. Refrigerate
covered for several hours or over-
night before serving. Makes one
quart. If cranberries out of season,
whole, canned berries may be sub-
stituted).
COCONUT CREAM DESSERT
CRUST:
1 c. flour
1 c. nuts, chopped
15 c. soft margarine
Mix and press together into
ungreased 9x13 pan. Bake at 375
degrees for 15 minutes.
CREAM:
8 oz. cream cheese
1 c. powdered sugar
Add one cup cool whip to mixture
reserving remainder fortop layer.
Spread cream mixture over crust.
Mix two packages of instant coconut
cream pudding with three cups
milk. Layer on cream cheese mix-
ture. Top with remainder of cool
whip and sprinkle with toasted coco-
nut. Refrigerate until ready to
serve.
In honor of National Nutrition
Month, the American Heart Asso-
ciation presents ‘Tasty Trivia”
questions.
1. How many meals does the
- average American eat out?
2. On a restaurant menu, which
term signals low-fat preparation:
roasted, steamed or stir-fried.
3. How much salt does the aver-
age American eat each day?
4, Which of these international
dishes is a low-fat, low-sodium
choice in a specialty restaurant:
~ shish kabob, pasta or chicken tosta-
das?
ANSWERS:
1. One out of every three meals is
eaten out. Eating out can be fun,
even if you are watching your diet.
Just study the menu for terms that
signal low calorie and low-fat prepa-
ration. Choose poached, steamed,
broiled, baked or garden-fresh
dishes - not buttery, fried, braised,
creamed or au gratin dishes.
Remember also, control how much
you eat.
2. All of the terms - roasted,
steamed and stir fried - describe
excellent low-fat ways to prepare
foods. Chinese stir-frying involves
rapid cooking in a very hot pan,
barely coated with a little broth or
oil, like cottonseed oil, and kept in
motion to prevent burning.
The method of cooking is not the
only clue to low-fat preparation.
Choose a lean meat to start with - or
fish, chicken or turkey. Check the
menu description to avoid high-fat
marinades, dressing, sprinkled gar-
nishes, gravy or sauce. If you are
not sure how your selection is pre-
pared ask the waiter or waitress.
plent of acceptable choices on
almost any menu.
3. The average American con-
‘sumes six to 18 grams of salt a day,
‘an equivalent of one to two tea-
spoonfuls. The body only requires
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about a half a gram.
It is difficult to believe we eat
that much salt without realizing
how many sources of salt and
sodium there are. Many foods of
animal origins - meat, fish, poultry,
eggs and milk - are rather high in
natural sodium. Most sodium in our
diet is added to food during com-
mercial processing and home prepa-
ration. Some spices are high in salt.
Some over-the-counter drugs con-
tain large amounts of sodium. It
even takes sodium to make bubbles
in carbonated beverages.
When you eat away from home,
you can order selectively, choosing
low-salt foods. If food tastes too
bland, reach for the pepper mill
instead of the salt-shaker.
4. All of the dishes listed can be
food low-fat, low-salt choices - prov-
ing you can diet and dine out
exotically if you know what to
order.
The shish kabob, Middle Eastern
specialty, should be broiled on a spit
and made with baby lamb, toma-
toes, onions, and peppers. Eat it
with rice or pita bread.
Pasta is an excellent choice if it is
not filled with cheese or fatty meat
or tossed with butter or cream
sauce. Try linguine with clam sauce
or pasta primavera. Other tasty
sauces are marsala and marinara.
OLD
SHARE YOUR
And Italian ices make perfect des-
serts.
Many dieters feel that Mexican
foods are off-limits, but that is not
always true. Try shrimp or chicken
tostadas on a baked corn tortilla.
Eat it with rice instead of refried
beans. Tomato, onion and avocado
salads with fresh lemon juice
squeezed over the top is refreshing.
Or try seviche, fish marinated for
hours in lime juice, then drained
and mixed with spices.
For more information about
eating out and international cuisine,
contact your local American Heart
Association office.
Don’t drink
when pregnant
When a woman becomes preg-
nant, she must consider that most
everything she puts in her body she
puts in the developing baby’s body
also. It is believed the majority of
birth defects occur early in preg-
nancy, many of them shortly after
conception takes place. Therefore,
any harmful habits the women
engages in at the time she becomes
pregnant, immediately puts the
fetus at risk.
OLD PHOTOS
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School
WEST SIDE VO TECH
April 8 - 12
MONDAY - No school.
TUESDAY - Hamburg on bun,
onions-relish-chips, pickle spears,
chilled pears, peanut jumbo, milk.
WEDNESDAY - Grilled cheese,
tomato soup-crackers, tossed salad,
blueberry shortcake, milk.
THURSDAY - Taco-trimmings,
buttered corn, chilled fruit, peanut
butter kisses, milk.
FRIDAY - Fish on a bun, tartar
sauce, macaroni-cheese, stewed
tomatoes, rice pudding-raisins,
milk.
GATE OF HEAVEN SCHOOL
April 3-8
WEDNESDAY - Hamburg-bun,
French fries, green beans, peaches,
cookies, milk, jelly beans.
THURSDAY - Holy Thursday. No
School.
FRIDAY - Good Friday. No
School.
MONDAY - No School.
TUESDAY - Tacos, lettuce,
tomato and cheese, Mexican beans,
applesauce, cookies, milk.
LAKE-LEHMAN SCHOOLS
April 3-9
Senior High
WEDNESDAY - Pizza or egg
salad sandwich, potato chips, carrot
and celery sticks, peaches, Easter
treat, milk.
THURSDAY - No school.
FRIDAY - No school.
MONDAY - No school.
TUESDAY - Cheeseburg or ham-
burg on bun, pickle chips, mine-
strone soup-saltines, peaches, milk.
Junior High & Elementary
WEDNESDAY - Pizza or peanut
butter jelly sandwich, potato chips,
menus
carrot and celery sticks, peaches,
Easter treat, milk.
THURSDAY - No school.
FRIDAY - No school.
MONDAY - No school.
TUESDAY - Hamburg on bun,
pickle chips, minestrone soup-sal-
tines, peaches, milk.
Try cooking
Mexican style
Cinco de Mayo, that favorite Mex-
ican holiday, is right around the
corner. Plan a special meal for
family and friends by having your
cwn fiesta.
Start your celebration with Appe-
tizer Quesadillas. In a sillet, saute 1
medium onion in oil until tender.
Place about 1 tablespoon grated
Monterey Jack cheese and » tea-
spoon minced onion on one side of 4-
inch fresh corn tortilla. Fold over
and grill on a hot, lightly greased
grill or skillet. For 24 appetizers use
1 medium onion, 1 pound Monterey
Jack cheese and 2 dozen (4-inch)
fresh corn tortillas. Serve with
Lawry’s Chunky Taco Sauce. Makes
24 appetizers.
Chile Relleno Casserole is a tasty
Mexican dish everyone will enjoy.
Rinse 1 can (7 oz.) whole green
chiles, seeded and deveined. Cut
into quarters and arrange in a
12x8x2-inch baking dish. Arrange
pound grated Monterey Jack cheese
over chiles. Beat together 2 eggs,
1%. cups milk, %» cup flour, 1
teaspoon Lawry’s Seasoned Salt and
1%» teaspoon Lawry’s Seasoned
Pepper; pour over cheese. Bake in
350 degree oven for 50 minutes; let
rest 10 minutes before serving.
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