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Tips on
holiday
eating
Holidays are often times of over-
indulgence and weight gain, but
they don’t have to be. You can still
have a good time and stick to your
diet if you follow a few basic
guidelines. Dietitians at Geisinger
Medical Center offer the following
tips for a healthy holiday season:
A frozen or fresh plain turkey is a
low-calorie choice. A frozen plain
turkey is usually the least expen-
sive. Buy ahead of time so it can
defrost several days in the refriger-
ator. Defrosting at room tempera-
ture is not recommended because it
encourages the growth of bacteria.
A fresh, plain turkey usually costs a
little more than a frozen one. Buy it
close to the holiday and store it in
the refrigerator no more than two
or three days.
Frozen, self-basting turkeys con-
tain a solution of butter or cooking
oil (such as coconut or corn oil)
under the skin. Check the ingredi-
basting fluid is. Butter and coconut
oil are high in saturated fats. Corn
oil is high in polyunsaturated fats -
a healthier choice if you decide to
buy a self-basting turkey. But
remember, any basting fluid adds
extra fat and calories.
Avoid basting with oil or butter
since this will only add extra calo-
ries to the turkey. The following tips
take the fat out of basting: Leave
the drippings in the pan, and
instead, baste with sherry, apple
juice or cranberry juice. You may
also baste with chicken or turkey
broth. Remove the excess fat from
the broth by refrigerating it over-
night and skimming off the fat with
a spoon. If you are in a hurry, soak
up the fat by dipping either a paper
towel or an ice cube wrapped in
cheesecloth into the broth. If you
must use fat, baste with oils high in
polyunsaturated fats like safflower,
corn, soy, or cottonseed oils.
Following these health tips will
prevent the growth of bacteria in
stuffing:
a. Stuff the bird loosely-no more
than two thirds full.
b. Stuff the bird just before cook-
ing.
c. Remove the stuffing just as
soon as the bird is done.
d. Cook the stuffing separately.
The above tips help heat the
stuffing quickly to avoid bacteria
growth.
Gravy is a popular choice for the
holidays. Here is a low-fat gravy
recipe (approximately 18 calories
per one-fourth cup): Pour pan drip-
pings into glass measuring cup.
After the fat rises to the top, skim
off fat and save broth. Mix one
tablespoon cornstarch with one
tablespoon broth. Stir in one cup
broth. Bring to simmer and stir
until thickened.
Remember that alcohol does con-
tain calories as do many of the
mixers. Some calorie-wise drink
choices include:
a. Light beer.
b. One jigger of liquor mixed with
diet soda or club soda.
c. A wine spritzer mixed with club
soda or diet soda.
d. One jigger of liquor mixed with
tomato juice.
When having a party, the cold
cuts you select for your deli platter
need not be high in fat and calories.
Good choices include turkey and
chicken, chipped or dried beef,
turkey pastrami, turkey ham, roast
beef, turkey bologna, boiled ham.
Cold cuts made from turkey are low
in fat content; however, they are
high in sodium.
Many of your dip recipes will call
for sour cream or mayonnaise. In
order to reduce the fat and calories
in these recipies, try the following
recipe modifications.
a. Useon cup plain yogurt in place
of one cup sour cream.
b. Try three fourths of a cup of
plain yogurt mixed with one fourth
of a cup of mayonnaise in place of
one cup of mayonnaise.
Cream cheese is also a very
populated ingredient during the holi-
days. Try this recipe modification:
Blend four tablespoons of margar-
ine with one cup dry, low-fat cottage
cheese. Add a small amount of skim
milk, if needed, in blending mix-
ture. Vegetables such as chopped
chives, pimiento, herbs, or other
seasonings may be added for vari-
ety.
Happy Holidays
from
¢ realive Kitchens
and Vaths
“WE'RE THE PEOPLE WHO
CARE ABOUT YOU AND YOUR HOME"
Featuring
Kraft Maid
Kitchen & Bath Cabinetry
we'll be closed for the holidays from
Dec. 21, 1985 until Jan. 7, 1986.
Appointment may be made during
this time.
Call (717) 965-2232
HOURS: Closed — Mon.
Open Tues.-Fri. 9 a.m. - 4 p.m.
Sat. 9 a.m. - 32 pm.
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
L
grandmother's pumpkin pie.
Aniela Cummings
Dallas Post/Charlot M. Denmon
By CHARLOT M. DENMON
Staff Correspondent
Homemakers looking for tasty,
nutritious but economical menus to
serve their families are well
advised to try some of Aniela Cum-
mings recipes. For when it comes to
serving filling but delicious food,
she certainly has the experience.
Aniela Cummings and her hus-
band, Philip, of Sutton Road, Shav-
ertown, are the parents of 10 chil-
dren, six boys and four girls, all of
whom Aniela prepared meals for
daily. Despite spending many hours
preparing three meals daily, she
enjoyed doing so and still does
today although there are only three,
Frank, Helen and Joann, living at
home.
Although Aniela enjoys preparing
different types of recipes, her favor-
ite is baking bread, cakes or pies.
She enjoys having her children and
grandchildren come for dinner and
usually prepares some of their
favorite dishes.
The former Aniela Galka, she is a
native of the Back Mountain where
she and her husband have raised
their family. During the summer
months, Philip plants a vegetable
garden while Aniela spends time
raising beautiful flowers. She also
has a variety of indoor plants which
bloom year-round under her loving
care. When not busy taking care of
her home or one or more of her 25
grandchildren, Aniela spends her
time bird-watching. The Cummings
have numerous birdhouses placed
around their home as well as a
large bird bath which attracts a
variety of birds.
The recipes she shares with this
week’s Dallas Post readers are
favorites of the family as well as
their many friends. Turkey with
Stuffing which is done in the micro-
wave, is a delicious entree made
from leftover holiday turkey and is
A Xx
$020 02) ees
LITTLE-BIG
you're not home
5-year
limited warranty
Complete meal oven capacity
in just 22” of counterspace.
easy to prepare. The Pumpkin Pie
makes an ideal family dinner des-
sert or for serving to guests. It is a
creamy custard and the crust can
be made from a favorite recipe or
purchased already prepared. Polish
Cabbage is an economical but tasty
dish and the sauce from it can be
used to make a good soup. Aniela’s
recipe for Pepper Steak is probably
one of the best one has ever tried.
TURKEY WITH STUFFING
(Microwave Recipe)
1-8 oz. pkg. herb-seasoned stuffing
mix
1 egg, beaten
2 c¢. cooked, cubed turkey or
4-6 slices cooked turkey
1 can cream of mushroom soup
% c. milk
1T. diced onion
% t. salt (optional)
Prepare stuffing as directed on
package. Stir in egg and spread half
of stuffing on bottom of 12x8x8 glass
baking dish. Place turkey over
stuffing and spread remaining stufi-
ing over turkey. Combine remaining
ingredients and pour over the top.
Cover with plastic wrap; micro-
wave for 9-12 minutes. give dish
turn during cooking if you do not
have a microwave go-round. Let
stand before serving.
PUMPKIN PIE
(Makes one single crust pie)
1 c. granulated sugar
t. salt
11% t. cinnamon
% t. nutmeg
% t. ginger
% t. allspice
% t. cloves
1% c. canned pumpkin
1 2/3 c. undiluted evap. milk
2 eggs
1 9-inch single crust unbaked pie
shell
Mix ingredients until smooth.
Pour filling into unbaked pie shell.
Bake in hot (425 degree) oven for 15
minutes. Lower temperature to 350
NOW AT
Automatic keep warm
qT
5-year
limited warranty
degrees and continue baking about
35 minutes or until custard is firm.
POLISH CABBAGE
1 sm. head cabbage
2-3 slices bacon or
Small piece salt pork
1-2 T. flour
1% c. liquid (water or cabbage)
Salt and pepper to taste
Vinegar to taste
1 sliced onion (optional)
Cut up head of cabbage, cook in
water till tender crisp. Dice slices of
bacon or small piece of salt pork
and fry slowing until crisp, brown
pieces (cracklings). Add one or two
tablespoonfuls of flour and ‘brown
flour; add one and a half cups water
or liquid that cabbage was cooked
in. Stir and cook till thickened, then
add to cabbage with salt, pepper
and vinegar to taste. let simmer for
about five minutes. If desired, one
sliced onion may be mixed into
sauce before adding it to cabbage.
The sauce can also be used to make
a good potato or lima bean soup but
omit the vinegar.
PEPPER STEAK
1 1b. round or sirloin steak, cut into
1 inch strips
4 ¢. soy sauce
1 garlic clove, chopped
VY, t. ground ginger
2 c. thinly sliced celery
1 c. thinly sliced green onions
1 c. green or red pepper cut into 1
inch pieces
Ys c. oil
11% T. cornstarch
1-1 c. water
Mix soy sauce, chopped garlic and
ginger, pour over steak and mari-
nate while preparing vegetables.
Heat oil until very hot, add mari-
nated steak and brown, quickly
stirring often. If steak is not tender
enough, lower heat and simmer for
30 minutes, then turn heat high and
bles are tender crisp, stirring often.
Mix together cornstarch and water,
add to meat and vegetables cooking
until thickened.
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YWhagic Chef -
Now only
Kingston Corners
— School
(Following our cafeteria menus
for area school districts for - the
following week):
WEST SIDE TECH
Dec. 11-17
WEDNESDAY - Grilled cheese,
tomato = soup-crackers, pickle
spears, chips, Tandy cake, milk.
THURSDAY - Wimpie on seeded
bun, buttered rice, mixed vegeta-
bles, blueberry muffin, milk.
FRIDAY - Fish on bun, tartar
sauce, macaroni-cheese, stewed
tomatoes, peanut jumbo, milk.
MONDAY - Wafer steak on soft
bun, lettuce-tomato, chips, fresh
fruit, snowball cookies, milk.
TUESDAY - Oval. spice ham-
cheese on seeded bun, vegetable
soup-crackers, ice cream, milk.
GATE OF HEAVEN SCHOOL
Dec. 11 -17
WEDNESDAY - Meatball hoagie,
French fries, cole slaw, peaches,
cookies, milk.
THURSDAY - Baked chicken-
gravy, mashed potatoes, carrots,
pears, cake, milk.
FRIDAY - Shrimp shapes, green
beans, potato puffs, fruit cocktail,
tastykake, milk.
MONDAY - Chicken croquettes,
mashed potatoes-gravy, green
beans, pears, scooter pie, milk.
TUESDAY - Chili, rice, saltines,
celery, fruit cocktail, cookies, milk.
DALLAS SCHOOLS
Dec. 11-17
WEDNESDAY - Juciy meatloaf w-
gravy or grilled cheese sandwich,
fluffy rice pilaf, snappy green
beans, choice of milk or juice.
Bonus: Crisp apple wedge.
THURSDAY - Ball park frankfurter,
plain or w-cheese sauce. or juice
cheeseburger on roll, oven baked
French fries, choice of milk or
juice. Bonus: Fluffy white cake w-
blueberry sauce.
FRIDAY - Spaghetti w-meat sauce
and freshly made Italian bread or
‘Be kind to your
Tis the season to attend and give
parties. One favorite party food,
pate, is traditionally high in animal
fat. This tasty recipe offers an
alternative. So remember-your
snack doesn’t have to be high-fat to
be high-class.
MUSHROOM AND NUT PATE
2 T. margarine
1 Ib. mushrooms, sliced
1 sm. onion, chopped
1 clove garlic, minced
1 c. almonds, slivered
2T. oil
menus —
Italian hoagie w-lettuce-cheese,
carrot-celery sticks, choice of milk
or juice. Bonus: Mixed fruit cup.
MONDAY - Philadelphia cheese
steak hoagie w-sauteed onions or
plump hot dog on roll (onions avail-
able too), Boston baked beans,
choice of milk or juice. Bonus:
Nachos w-cheese sauce.
TUESDAY - Cheesy macaroni cas-
serole or peanut butter-jelly sand-
wich w-cheese cube, tossed salad w-
dressing, choice of milk or juice.
Show us, homemade X-mas stocking
receive a mini donut.
LAKE-LEHMAN SCHOOLS
Dec. 11-17
Junior High & Elementary
WEDNESDAY - Western chili,
cheese squares, tossed green salad,
Johnny cake, pears, milk.
THURSDAY - Beef stew over
buttered noodles, pickled beets,
Parker House roll-butter, fruited
jello, milk.
FRIDAY - Tuna or peanut butter-
jelly sandwich, French fries, oat-
meal raisin cookie, milk.
MONDAY - Hot dog on bun, mine-
strone soup-saltines, apple pie,
milk.
TUESDAY - Orange juice, meatball
hoagie, corn chips, green beans,
pears, milk.
Senior High
WEDNESDAY - Western chili,
cheese squares, tossed green salad,
Johnny cake, pears, milk.
THURSDAY - Beef stew over
buttered noodles, pickled beets,
Parker House roll-butter, fruited
jello, milk.
FRIDAY - Tuna or peanut butter-
jelly sandwich, French fries, apple-
sauce, oatmeal raisin cookie, milk.
MONDAY - Meatball hoagie, corn
chips, green beans, pineapple tid-
bits, milk.
TUESDAY - Hamburg or ham
patti on bun, sliced cheese, potato
puffs, baked beans, apple pie, milk.
heart’ recipes
1 t. oregano
Ys; t. thyme
Dash of Tabasco Sauce
Melt margarine in a large skillet
over medium heat. Add mushrooms,
onion and garlic. Saute until the
liquid has evaporated. Set aside.
Coursely chop almonds in food
processor or blender. Remove and
set aside 2 tablespoons; continue
chopping remainder while slowly
adding oil until mixture is well
blended.
Add mushrooms and seasonings.
and permanent. Come in for
SHEILA McALLISTER
ELECTROLOGIST
MEMBER P.S.E., A.E.A.
BY APPOINTMENT ONLY
a free consultation and have
ALEXANDER SMITH — YEE
ARMSTRONG — PHILA — ALEXANDER SMITH — GALAXY — ARMSTRONG — PHILA —
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to Bring}
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HEAVY KANGA-BACK
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