HAPPY ST. PATRICK’S DAY
I love any recipe with Reuben in the title. It may not be Irish but corned beef is, at least in this country. Before I visited Ireland I thought corned beef and cabbage was the national dish but it isn’t. At a restaurant I was told the combination “is an American thing.”
Three River’s cookbooks, all 4 volumes, are among my favorite community cookbooks. Published by the Child Health Association of Sewickley, Pennsylvania, the second edition includes a recipe for Reuben Quiche. You can start with a “store-bought” crust or make you own. When it comes to “store bought,” the best one on the market is Pillsbury’s refrigerated crust. There are 2 in a package.
Corned beef is available in the deli and I asked that it be sliced as thin as possible for this recipe. Instead of light cream I used undiluted evaporated milk
1 “store-bought” or homemade 9-inch pastry shell
1 tablespoon caraway seeds
8-ounces very thinly sliced corned beef (from Chief or Rays deli)
1 tablespoon Dijon mustard
¾ cup, squeezed and drained sauerkraut (more flavorful in this recipe if not rinsed)
2 cups shredded Swiss cheese
2 eggs, beaten
1 cup undiluted evaporated milk
1 teaspoon grated onion
½ teaspoon dry mustard
Preheat oven to 375F. Sprinkle caraway seeds over unbaked crust. Prick crust and bake for 7 minutes. Fill pie shell with corned beef. Spread mustard over meat, top with sauerkraut and cheese. Mix eggs, evaporated milk, onion and dry mustard together. Pour into pie shell and bake for 40 minutes. Let stand 5 minutes before cutting. Recipe makes 4 servings.
Source: Three Rivers Cookbook 11.
For more information about ordering copies of books published by Child Health Association of Sewickley, Call 1-800-624-8753 or E-mail firstname.lastname@example.org. Cookbooks should also be available from Amazon.com.
BONE DEPLETING FOODS
A diet that is very high in protein, particularly meat-based, results in too much calcium extracted from the body by the kidneys in the urine. Six ounces of animal-source protein will meet daily guidelines. Excess sodium intake also increases calcium loss. The recommended daily intake of sodium for older adults is 1,500 milligrams. The vast majority of salt we consume comes from processed foods including baked goods, canned soups and vegetables, condiments, frozen dinners and many cheeses.
Regarding beverages, excess caffeine is believed to contribute to bone loss, so limit coffee consumption to less than 4 cups a day. Too much alcohol also can deplete bones. New guidelines recommend that older adults limit their intake of alcohol to one drink or fewer per day. Eliminate soft drinks altogether because in addition to caffeine, they are loaded with sugar and empty calories.
Weill Cornell Medical College Food & Fitness, March 2010.
RECIPES FROM THE PAST
Sometimes when I’m looking for an old recipe I find one that I haven’t fixed for years like Whipped Turnips. This is really an “oldie” from the Farm Journal Country Cookbook published in 1972. The recipe serves 8, perfect for families and not expensive to make. Give it a try. Cut ingredients in half to make 4 servings.
4 cups mashed, cooked turnips
2 cups soft bread crumbs
¼ cup butter (½ stick), melted
2 tablespoons sugar
½ teaspoon salt or to taste
¼ teaspoon pepper
4 eggs, slightly beaten
Combine mashed turnips with bread crumbs. Blend in remaining ingredients. Spoon into buttered 2-quart casserole. Bake in preheated 350oF oven for one hour or until set.
Source: Farm Journal Country Cookbook, 1972.
Finally, let Cauliflower-Pea Salad “green up” your St. Patrick’s Day menu. This recipe was in a Chicago Junior League cookbook published in 1983.
1 small head cauliflower, broken into small pieces
1 20-ounce bag frozen peas, thawed and drained
6 ribs celery, chopped
1 bunch of scallions with tops, chopped
1 teaspoon dill weed
¼ teaspoon kosher salt
¼ teaspoon pepper
Enough light mayonnaise to bind (about ½ to ¾ cup)
Combine all ingredients. Toss lightly. Refrigerate overnight. Recipe makes 6 to 8 servings.
Source: Soupcon 11, published by the Junior League of Chicago, 1983.
EAT LESS WHEN EATING OUT
Use these strategies to limit the damage of oversized restaurant meals:
Get just an appetizer or two or share the entrée. Take half the food home and have the extra wrapped up early so there’s less temptation.Avoid value meals. You may get more food but the extra calories, saturated fat and sodium will probably hurt your waist more than help your wallet. Order water. Americans’ average caloric intake has risen nearly 15 percent in the past 20 years and about half of the increase comes from sweetened drinks.
Download PDF of Memo #2153