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Mary’s Memo #2170

TRANS FATS RAISE STROKE RISK

Women who ate food high in trans fats were 30 percent more likely to have a stroke than women who ate food with the least trans fat, according to a study presented at a February 2010 conference of the American Stroke Association. The data from the Women’s Health Initiative included more than 87,000 women ages 50 to 79.



Source: Consumer Reports on Health, June 2010.




NEW THINGS I’VE TRIED


Although I’m not a big fan of regular hummus, I do like the roasted red pepper kind and recently tried Oasis Mediterranean Cuisine Red Pepper Hummus, available in the deli at Chief and Rays. We ate it with baby carrots and New York Style Pita Chips, also in the deli. They’re all natural, baked and free of cholesterol, preservatives and MSG. Spray and Wash now contains Resolve, an in-the-wash laundry booster. I wouldn’t be without Spray and Wash to pre-treat stains. I thought to myself that if it removes stains on cloth items, would it remove stains on white background ceramic coasters? It worked for me. Spread Spray and Wash with Resolve over the surface of the coaster. Let it set several minutes, rinse and dry.



Niagara brand starch now comes in a non-aerosol plastic bottle that is also biodegradable. It works as well as the aerosol kind and the slight increase in cost is worth it. I also have Italian parsley growing in a biodegradable pot. In the future we’ll see more biodegradable containers. Finally, one of the few companies that hadn’t jumped on the reduction-in-size bandwagon, Ocean Spray Cranberry Sauce, is now marketed in 14-ounce instead of 16 ounce cans. Please food companies, no more reductions!



SUMMERTIME RECIPES


Daughter Mary Ann said last week’s recipes weren’t very “summery.” In case you thought the same, this week’s picks should please. I don’t have a recipe for grilling potatoes and onions together but I think I’ve grilled them in foil since we had our first grill. Slice one medium potato per person, also as much sliced onion as you like. The amount of heavy duty foil that you use depends on the amount of potatoes and onions that you’re grilling. It should be enough foil to seal the package securely. When cooking spray became available I started spraying the foil before adding potatoes and onions for easy removal. Dot mixture with butter, salt and pepper, wrap securely and grill over medium heat, turning package halfway through grilling. The time it takes depends on the size of your package but it could be ½ to 1 hour. Years ago I had a summer recipe sheet as well as a Christmas one. The 1978 edition included Joyce Covert’s Pink Lemonade Salad. It’s really more of a dessert than salad but anything with lemonade is suitable for summer meals.
JOYCE COVERT’S PINK LEMONADE SALAD

6-ounces frozen pink lemonade, thawed
8-ounce carton Cool Whip
1 can Eagle Brand Sweetened condensed milk (can be fat-free kind)
Enough red food coloring to tint pink
60 Ritz Crackers, crushed
1 stick butter, melted
¼ cup powdered sugar




Mix lemonade, Cool Whip and sweetened condensed milk together. Add just enough food coloring to tint pink. Mix Ritz Cracker crumbs with melted butter and powdered sugar. Spread half of cracker crumb mixture in 9x13-inch glass dish. Spoon lemon filling on top. Sprinkle with remaining crumbs. Refrigerate until set or overnight. Cut in small squares.



HOT DOG STATS


Hot dogs are not the healthiest meat we can eat but they’re popular at cookouts and a favorite of children. But once in awhile I have a hankering for one, too. Americans consume over 20 billion hot dogs a year. Ten percent of annual sales occur during July, national Hot Dog Month. Thirty-eight percent are sold between Memorial Day and Labor Day. Like most older consumers, I prefer all beef hot dogs while younger consumers like them made with pork and chicken. You’ll note that I specify all beef hot dogs in this week’s recipe.




BARBECUED HOT DOGS

½ cup chopped onion
1 teaspoon chili powder
2 tablespoons butter
1 can condensed tomato soup
¼ cup water
1 tablespoon packed brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 pound all beef hot dogs




In a saucepan, cook onion with chili powder in butter until tender; add tomato soup, water, brown sugar, vinegar and Worcestershire sauce. Cook over low heat for 10 minutes. Add hot dogs and continue cooking until thoroughly heated through. Serve on toasted buns or plain. Download PDF of Memo #2170

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