Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 114, No. 35, Ed. 1 Tuesday, February 11, 1992 Page: 4 of 17
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F oodfS) Nutrition
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Tuesday, February 11,1992 / Page 4
a /a
carte
Woman helps mom
realize her
cookbook dream
time.’
aid. “Bm yon can’t eat dmaerta all the
And since many recipes are farm fare, they
make good use of fresh produce. Many of these
dishes can be frozen to make use of produce
when it is in season and plentiful.
While deciding on recipes was difficult and
typing them into a computer was tedious, per-
haps the most troublesome task was choosing a
name for the book, Caswell said.
“There are so many good titles that have
already been taken,” she said.
But Caswell, a piano leacher, finally came up
with “Symphony of Flavors,'" which all three
liked.
Following is one of Caswell’s favorite main-
dish recipes from the book.
HAM AND POTATO CASSEROLE
1/4 c. chopped onion
1/4 c. margarine
1/4 c. flour
1/21. salt
1/41. pepper
1/41. dry mustard
I 1/2 c. milk
1 pkg. (8-oz.) shredded Cheddar cheese (2 c.)
1/2 lb ham, cut in slices
6 c. potato slices, precooked
Saute onion in margarine Blend in flour and
seasonings. Gradually add milk while stirring
constantly. Cook until thickened. Add 1 1/2
cups cheese. Stir until cheese is melted. Reserve
1 cup potato slices and add remaining potato
slices to cheese sauce Pour into a 2-quart casse-
role dish Arrange ham and reserved potato
slices on top of casserole. Bake at 350 degrees
for 30 minutes. Top with remaining cheese.
■
The cookbook costs $14.95 and is available
by calling Caswell at (817) 666-3332.
\
Nutrition For The Young
WIC program designed to help insure healthy
life for children, starting before they are born
By CHRISTINE NOE
# News-Telegram Staff
"y EWITT, Texas (AP) — Debbie Caswell
r~■f of Hewitt helped her mother realize a
’ A A dream and in doing so helped create a
cookbook that offers real food for real people.
“Publishing a cookbook has always been my
mother’s dream,” said Caswell. So in the fall of
1990, Caswell, her mother, Christine Askew,
and sister, Sirita Inklebarger, both of the Lub-
bock area, started the work that would make that
; dream a reality.
The result is “Symphony of Flavors," a hard-
cover cookbook the threesome published them-
; selves and are now selling.
“The recipes in it are all good, tried-and-true
; favorites of our family and friends,” Caswell
; said. “People have told me they love it because
V the recipes are things you can use everyday,
i food that real people will eat.”
Coming up with recipes for the book was
easy. Caswell’s parents live on a farm 40 miles
from Lubbock, and Askew had decades worth of
farm fare to choose from.
"When you live on a farm, you have to cook
three meals a days because it’s too far to run
into town for a hamburger,” Caswell said.
Plus there were contributions from Caswell,
r Inklebarger and family friends.
Narrowing down approximately 1,000 recipes
1 to the 600 or so included in the book was more
difficult.
“We had to go through and select the best of
• the best,” Caswell said.
In the culling process, the threesome tried to
keep variety in mind.
There is a large section of desserts. Some of
Caswell’s favorites are Toffee Candy, Oreo
t Cookie ice cream dessert (which she says looks
fabulous but is simple to prepare) and Almond
Bark Clusters.
But she added the threesome worked hard to
get in plenty of entrees, side dishes, salads and
; hors d’oeuvres.
“We had enough cake recipes that we could
2 made a cookbook just from, them,’
nwGaMiilUar
• . Pregnant and breastfeeding women and mothers of
• small children can find nutritional help through the WIC
• program.
• The federal program is open to pregnant and breast-
• feeding women and infants and children up to the age of
• 5.
• “We are a supplemental food and nutrition program,”
• Karla Campbell, a licensed and registered dietitian with
• the Texas Department of Health, said. The program pro-
• vides food, nutrition classes and referrals to health and
• social services.
• Participants must also show signs of nutritional prob-
• lems.
• “Each of the people we see has to have what we call a
• nutritional need.” Campbell said.
Before enrolling in the program, prospective partici-
9 pants are evaluated to determine their nutritional needs.
They are examined for things such as growth and iron
• levels in blood.
• Food is provided to participants through WIC cards,
0 which can be used to purchase certain foods that are
• important for pregnant women and growing children.
• - “Our food vouchers are for very specific foods,” she
• said. The vouchers can be used for cereal, eggs, juice,
• peanut butter, beans, cheese, milk and iron-fortified
• infant formula and cereal.
• Items that are WIC-approved are designated in partic-
0 ipating grocery stores.
0 During informational sessions, participants receive
0 one-on-one counseling on such topics as introducing new
• foods to infants. Films on nutritional topics are also
• shown.
• Participants are also told why certain foods are impor-
• tant to their children, such as beans provide protein, iron
• and fiber. -
• Information is also provided in Spanish for non-
• English speaking participants.
• The program emphasizes breastfeeding.
• “We feel like it is the best thing for moms and babies,”
• Campbell said. It provides nutrition and protects the
• infants from disease, she said.
• Breastfeeding also seems to help mothers become
• close to their babies, Campbell said. “There seems to be
• a special bonding with the baby.”
• She noted that participants are not forced to breastfeed,
• but it is discussed.
• Most program participants come inUUhe department,
• every two months, hot some come in more often, she
• said They are checked to see there has been an improve-
• ment in their nutritional need
• “They sometimes have made an improvement by eat-
• ing more properly,” she said.
Interpreting nutrition
Ofelia Palacios, center, interprets nutritional informa-
tion from Pat Cooper, right, a Texas Department of
Health employee, to Rafaela Herrera, who is holding
her child, Leslie Herrera. The Herreras are partici-
pants in program targeted at women, infants and chil-
Women are involved in the program until six months
after the baby is bom, if the mother is not breastfeeding;
one year after the baby is bom, if the mother is breast-
feeding; or until their nutritional problems have cleared
up.
Children are involved until in the progranM^t)T^)ay,
ate 5 or the* nutritional problems have cleared up.
Campbellnoted that the program is an equal opportu-
nity program.
It is open to anyone who meets the guidelines, regard-
less of race or ethnic background. There are approxi-
Stsfl Photo By Larry Barr
dren. Pregnant and nursing women and mothers of
small children are provided with specific food items
and information to help them properly feed their chil-
dren.
mately 1,400 participants in Hopkins, Delta, Rains and
Wood counties, the counties covered by the local local
WIC program.
Although there are income guidelines for program par-
ticipants, “it s not just for the very poor," Campbell said.
“IncQ.me guidelines are high and can be discussed over
the phone. , , vur*-'
The WIC program began during the 1970s. It came out
of a study that showed that many American children
were not receiving proper nutrition. Campbell said. Since
the program began, nutrition to children has improved.
• ‘Champion * still champion of all
: different varieties of tomatoes
Jr
^ r - u
Sodium Fat Calories y
(mg) (g) 1
T'V HOENIX (AP) — For most home gardeners it’s
not enough anymore that a tomato be red and
A attractive. It also has to taste great. So if you
could grow only one variety for flavor, which would
you select?
Linda Sapp, president of the Tomato Growers Sup-
ply Co., says she would “be hard pressed to choose
just one but I love Champion because it's on the sweet
side and I like a tomato that is a little on the sweet
side. Giant Belgium is wonderful and so is Brandy-
wine. So I would rank those three as my favorites.”
The company’s 1992 mail-order catalog offers more
than 180 varieties. They come in all sizes, colors and
maturity times and range from heirloom types to mod-
em-day hybrids. The average catalog that includes
both flowers and vegetables lists a half-dozen or so
tomatoes. v
“We have a lot of folks who like to try a lot of toma-
toes and they seem to come to us when they think of
tomatoes," Sapp said in a telephone interview. “I
don't believe they are just buying the specialties from
us. because our sale figures reflect that we also sell
plenty of Celebrity'. Better Boy and things like that;”
The catalog is mailed free on request to P.O. Box
2237. Fort Myers. Fla., 33902.
Champion, an early season variety, is one of the
modem VFNT hybrids, meaning it is tolerant or resis-
tant to problems such as verticillium wilt, fusarium
wilt, nematodes and tobacco mosaic. It was bred espe-
cially as a sandwich tomato and, says the catalog, pro-
duces “high yields of large fruit bigger that Early Girl
and earlier than Better Boy.” Its 10-ounce fruit is
promised 62 days from transplanting.
Brandywine is described as an Amish heirloom
since 1885 that bears fruit up to 1 1/2 pounds in 90 to
100 days. Giant Belgium is distinctive for fruit averag-
ing two pounds, with some as large as five pounds. It
fruits in about 90 days.
Sapp calls Champion “a good, all-around, tasty
tomato that is widely* adaptable” in many climates and
conditions, adding. “It is just a plain old red tomato,
but it grows real well in many parts of the country and
the word is getting out that is a good one to grow.”
This will be the company’s eighth year. Co-owners
Linda and Vince Sapp, when they thought of getting
into the seed business, decided to find a niche. “We
didn’t want to compete with the big seed companies
that offer everything and thought it would work out
better if we concentrated on a specialty,” says Linda.
Last year. 60,000 catalogs were distributed.
The biggest change in that time? “There is a lot of
interesting heirloom varieties. And the specialty-pro-
duce grower is much more discriminatory about what
they’re growing. They are looking for unusual colors,
sizes and shapes. It’s not enough anymore to have just
a red tomato. A lot of people growing for restaurants
and chefs, for example, are looking for yellow, accor-
dion shaped tomatoes, or green and red striped ones.
A c.™«>"™caW,,H2,POC0* ,S ° 70
* J Mice (1oz + 3/4 nA 2 11°
1 cup water)
% Ovattine. Chocolate Flavor 150 8 230
TKI (3/4 oz + 1 cup milW)
*1 Nestles ChocolaleT-lavor Quik ,» . 240
M (3 1/2 tsp + 1 cup milk) v M
f\ 8S8BSS5-* ~ “ “
iyw w "V--- *
Regular Swiss Miss (1oz +
cup water)
SOURCE DMroK Free Prees. The Food Book
KFTT Intographfcs/ROGER HICKS
Facts du jour
Weekly grocery bills
Average weekly
spending on
grocenes
'82
$111,
/A
Family six*
Five or more
■ Three or tour
■Two people
■ One person
SOURCE Server at i 004 Amencans by Food Marketing intitule
r
KRT kitogrtphict/R L PEiaC-
SAUCY
BROCCOLI
This side dish sizzles with flavor and is packed with nutri-
tion. You’ll never want to drown broccoli in cheese sauce
again.
Broccoli with Hot Mustard Oil and Sauteed Shallots
1/4 cup minced shallots or onions
. 2 cloves garlic, minced
1/2 teaspoon dried tarragon
1/2 teaspoon dry mustard
1/4 cup Puritan Oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bunch (about 1 pound) fresh broccoli, trimmed and
cut into spears, steamed
Combine shallots, garlic, tarragon and dry mustard in
medium heatproof bowl. Heat oil in small saucepan over
medium-high heat until very hot.
Pour oil over shallot mixture, stirring to combine. Whisk in
vinegar, Dijon mustard, salt and pepper. Pour warm vinai-
grette over broccoli, tossing to coat. Serve hot or at room
temperature. v
r
EASY
DESSERT
Need a quick-to-fix dessert that’s'something special? Your
refrigerator and cupboard shelves probably house everything
you need for this luscious layered pie. Those off-the-shelf ingre-
dients trim measuring, mixing and cleanup time to a minimum.
Chocolate and Peanut Butter Pie
3/4 cup creamy peanut butter
3 tablespoons margarine or butter
1 1/2 cups graham cracker crumbs
4-serving-size package regular vanilla pudding mix
3 cups milk ' , a.
4-serving-size package regular chocolate pudding mix
1 teaspoon vanilla
4-ounce container frozen whipped dessert topping,
thawed
Heat 1/2 cup of the peanut butter and margarine until smooth.
Stir in cracker crumbs; cool. Press mixture onto the bottom and
sides of a 9-inch pie plate. Chill.
in 1 -quart saucepan combine vanilla pudding mix and 1 1/2
cups of the milk; cook and stir to a full boil. Stir in remaining
peanut butter. Spoon into crust. Chill. Combine chocolate pud-
ding mix and remaining milk; cook and stir to a full boil. Stir in
vanilla. Spoon over peanut butter layer. Chin.
To serve, spread dessert topping over pie; sprinkle with
chopped peanuts or chocolate curls, if desired.
Makes 6 servings.
t
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Keys, Clarke. Sulphur Springs News-Telegram (Sulphur Springs, Tex.), Vol. 114, No. 35, Ed. 1 Tuesday, February 11, 1992, newspaper, February 11, 1992; Sulphur Springs, Texas. (https://texashistory.unt.edu/ark:/67531/metapth823702/m1/4/: accessed April 19, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Hopkins County Genealogical Society.