en-us Copyright 2010 Thu, 18 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com News, Events and Specials for Chief Super Markets http://www.chiefmarkets.com/events Learn to Shop Well Grocery Tours are hosted by Chef Pat Good and take place at Rays Market, 890 S. Cable Rd. Tour is Tuesday, March 30 from 7pm to 9pm. Register online www.GreatGourmetEncounters.com or phone 419-303-0605. Class fee $15. Tue, 30 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Join us at Rays Market, 890 S. Cable from Noon to 2pm for a wine tasting. Sat, 27 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Join us at Rays Market, 890 S. Cable from 5pm to 7pm for a wine tasting. Thu, 25 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events 10 stations of FREE Health Screenings, Information, Samples at Rays Market, 890 S. Cable Rd. on Saturday, March 20th. Join us from 10am to 2pm. Be tested for diabetes, cholesterol, have your blood pressure checked, enjoy healthy recipes made by Chef Sarah Fisher, have your medications reviewed and MUCH MORE! Sat, 20 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Chief Smokehouse products will be sampled in your store on Saturday, March 20 from 10am to 4pm. Sat, 20 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Join us at Rays Market, 890 S. Cable from Noon to 2pm for a wine tasting. Sat, 20 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Learn to Shop Well Grocery Tours are hosted by Chef Pat Good and take place at Rays Market, 890 S. Cable Rd. Tour is Saturday, March 20 from 11:30am to 1:30pm. Register online www.GreatGourmetEncounters.com or phone 419-303-0605. Class fee $15. Sat, 20 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Enjoy samples of Velvet Ice Cream Chocolate Lovers Trio on Saturday, March 20 from 11am to 2pm. Sat, 20 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/events Join us Friday, March 19 from 3pm to 7pm and enjoy free samples of great snacks. Perfect for March Madness! Fri, 19 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/chief/index.php?storeName= <img src="/images/cf/2010-03-18/pg1.jpg"> Thu, 18 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/marysMemo/archive/2153.php <b>HAPPY ST. PATRICK’S DAY</b><br /> 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.” <br /> <br /> 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. <br /> <br /> 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<br /> <br /> <b> REUBEN QUICHE </b> <ul> <li>1 “store-bought” or homemade 9-inch pastry shell <li>1 tablespoon caraway seeds <li>8-ounces very thinly sliced corned beef (from Chief or Rays deli) <li>1 tablespoon Dijon mustard <li>¾ cup, squeezed and drained sauerkraut (more flavorful in this recipe if not rinsed) <li>2 cups shredded Swiss cheese <li>2 eggs, beaten <li>1 cup undiluted evaporated milk <li>1 teaspoon grated onion <li>½ teaspoon dry mustard </ul> <br /> 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. <br /> <i> Source: Three Rivers Cookbook 11.</i><br /> <br /> For more information about ordering copies of books published by Child Health Association of Sewickley, Call 1-800-624-8753 or E-mail childhlthassociation@juno.com. Cookbooks should also be available from Amazon.com. <br /> <br /> <b> BONE DEPLETING FOODS </b><br /> 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. <br /> <br /> 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. <br /> <i> Weill Cornell Medical College Food & Fitness, March 2010.</i> <br /> <br /> <b> RECIPES FROM THE PAST </b><br /> 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. <br /> <br> <b> WHIPPED TURNIPS </b> <ul> <li>4 cups mashed, cooked turnips <li>2 cups soft bread crumbs <li>¼ cup butter (½ stick), melted <li>2 tablespoons sugar <li>½ teaspoon salt or to taste <li>¼ teaspoon pepper <li>4 eggs, slightly beaten </ul> 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. <br /> <i> Source: Farm Journal Country Cookbook, 1972.</i><br /> <br /> 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. <br /> <br> <b> CAULIFLOWER-PEA SALAD</b> <ul> <li>1 small head cauliflower, broken into small pieces <li>1 20-ounce bag frozen peas, thawed and drained <li>6 ribs celery, chopped <li>1 bunch of scallions with tops, chopped <li>1 teaspoon dill weed <li>¼ teaspoon kosher salt <li>¼ teaspoon pepper <li>Enough light mayonnaise to bind (about ½ to ¾ cup) </ul> Combine all ingredients. Toss lightly. Refrigerate overnight. Recipe makes 6 to 8 servings. <br /> <i> Source: Soupcon 11, published by the Junior League of Chicago, 1983.</i><br /><Br> <b> EAT LESS WHEN EATING OUT</b><br /> Use these strategies to limit the damage of oversized restaurant meals: <ol> <li> Get just an appetizer or two or share the entrée.<li> Take half the food home and have the extra wrapped up early so there’s less temptation.<li>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.<li> 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. </ul> Mon, 15 Mar 2010 01:55:25 -18000 http://www.chiefmarkets.com/marysMemo/archive/2152.php <b> FROM THE COOKBOOK SHELF </b><br /> Fleischmann’s yeast just sent me a condensed booklet based on Nancy Baggett’s new cookbook “Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads,” published by John Wiley & Sons. Baggett makes homemade bread baking amazingly easy without any special equipment, no mess and of course, no kneading. I love baking bread and don’t mind kneading it, although now that I have a Kitchen Aid mixer with a dough hook, I let the mixer do a lot of the work. It’s only when a recipe calls for larger amounts of flour that I have to do any kneading at all. No-knead bread isn’t as fine textured but if you are a beginning baker, the concept will have more appeal than it does to me. Judging by the recipes in the condensed booklet, detailed step-by-step directions are included. I can’t imagine anyone having a problem making bread from this cookbook, available now wherever books are sold.<br /> <br /> A common dilemma for families these days is cooking for vegetarians and omnivores at the same time. I know because I’ve dealt with the problem in my own family, especially at holiday time. In their new book, “Double Take: One Fabulous Recipe, Two Finished Dishes, Feeding Vegetarians and Omnivores Together,” authors and longtime friends A.J. Rathbun and Jeremy Holt show how it’s done. Each recipe begins with a common base. Then the food is divided in two; one half is finished with meat and the other with unique vegetarian flair. The result is easy to prepare and delicious no matter what you eat! There are even appetizer recipes with and without meat.<br /> <br /> <b> STUFFED ‘SHROOMS </b> <ul> <li>18 large button mushrooms (the bigger, the better) <li>1 clove garlic, crushed <li>½ cup bread crumbs <li>2½ tablespoons chopped fresh basil <li>1 tablespoon finely chopped fresh oregano <li>½ teaspoon ground black pepper <li>1/8 teaspoon salt <li>¼ cup grated Parmesan cheese <li>5 tablespoons extra virgin olive oil <li>¼ cup loose pork sausage </ul> <br /> Preheat the oven to 350F. Grease 2 medium- size casserole dishes. Prudently, so you don’t destroy the caps, remove the stems from the mushrooms. Finely chop half the stems and set aside. Use the rest to make stock. If, after removing the stems you think that you’ll need more room for the stuffing, you can also scrape out the gills. Put mushroom caps in each of the prepared casserole dishes, making sure the mushrooms are gill side up. In medium size bowl, combine mushroom stems, garlic, bread crumbs, basil, oregano, pepper, salt, Parmesan and 4 tablespoons olive oil. Stir well. Transfer half of the stuffing to a separate bowl and add uncooked sausage into the mixture. Using a clean spoon, place the sausage-free stuffing into the mushroom caps in one of the casserole dishes, making sure that each mushroom is stuffed with an equal amount. You may need to use your fingers to pack the stuffing into the mushrooms.` Place sausage-mushroom stuffing into the mushroom caps in the second casserole dish. Drizzle remaining 1 tablespoon oil over the mushroom caps in both casserole dishes. Cover each casserole with aluminum foil, and bake for 20 minutes. Remove the foil ands bake 10 more minutes (take this time to make “meat” and “no meat” labels for your serving platters).<br /> <i> Source: Used with permission of Harvard Common Press, publishers; $16.95 paperback.</i><br /> <br /> <b> TUNA MAKES CHEAP EATING </b><br /> And don’t think albacore tuna is better because it’s more expensive. Albacore contains more mercury than regular tuna, the kind that’s on sale at Chief and Rays quite often.<br /> <br /> <b> TUNA CHEESE CASSEROLE </b><br /> <br /> <ul> <li>2 5-ounce cans water packed chunk tuna, drained <li>1½ cups cottage cheese <li>¾ teaspoon salt <li>¼ teaspoon pepper <li>2 tablespoons minced onion <li>4-ounce can mushroom stems and pieces, drained <li>2 eggs, well beaten <li>2 cups coarse soft bread crumbs <li>2 tablespoons chopped green bell pepper <li>1 2-ounce jar chopped pimiento, well drained <li>¼ cup Parmesan cheese </ul> <br /> Combine all ingredients except Parmesan cheese. Spoon mixture into 1½-quart casserole. Sprinkle top with cheese. Set in a shallow pan of hot water and bake 1 hour in a preheated 350oF oven.<br /> <br> <b> PHYSICAL ACTIVITY VITAL FOR WOMEN’S HEALTH</b><br /> Sustained physical activity over a lifetime is critical to the physical and mental health of women, according to a report from the Women’s Sports Foundation. The review of more than 2,000 studies in girls and women showed that a physically active lifestyle promotes a better quality of life, enhances mood and lowers risk of chronic disease such as heart disease, certain cancers, obesity, osteoporosis and Alzheimer’s disease. One study has shown that the direct and indirect costs of chronic health conditions resulting from sedentary lifestyles are about $150 billion. The report called for “greater and better opportunities for all Americans to become more physically active.” <br /> <i> Source: Weill Cornell Medical College Food & Fitness Advisor, March 2010.</i> Mon, 8 Mar 2010 01:55:25 -21600 http://www.chiefmarkets.com/news/?show=187 <div align="center"><a href="http://greatgourmetencounters.com" target="_blank"><img src="/images/greatEncounters.gif" border="0" vspace="5"></a><br><a href="http://greatgourmetencounters.com" target="_blank">greatgourmetencounters.com</a></div> Mon, 1 Mar 2010 01:55:25 -21600 http://www.chiefmarkets.com/marysMemo/archive/2151.php <b>TRANS FAT-FREE COOKING</b><br /> Since Betty Crocker Impossible Pies were introduced I've been a fan of them and can't recall one that I haven't liked. The problem is that regular Bisquick has trans fats that we should avoid because they raise LDL (bad cholesterol) and lower HDH (good cholesterol). But General Mills also makes HeartSmart Bisquick and it is trans fat-free. Happily for me, I found that it can be used interchangeably in Impossible Pie recipes! Fresh asparagus was on sale when I put it to the test at home and at the Bryan Chief. Note that this is a meatless entree and perfect for Lenten meals.<br /> <br /> <b>IMPOSSIBLE ASPARAGUS-CHEESE PIE</b> <ul> <li> 2 cups fresh asparagus cut into 1-inch pieces <li> 1 cup shredded reduced-fat Swiss cheese, if available (sharp Cheddar may also be used) <li> 1/2 cup chopped onion <li> 3/4 cup HeartSmart Bisquick <li> 3 large eggs <li> 1 1/2 cups milk (I used 1 percent but skim will also work) <li> 3/4 teaspoon dry mustard <li> 3/4 teaspoon kosher salt <br /> 1/4 teaspoon pepper </ul> Layer first three ingredients in a buttered deep dish 9-inch pie plate. Whisk together remaining ingredients and spoon over asparagus mixture. Bake in preheated 375F oven for 35 minutes or until a knife inserted in center comes out clean. Recipe makes 4 servings. <br /> <br /> Homemade biscuit recipes usually call for hydrogenated shortening like Crisco. I found a recipe on the internet that called for melted butter instead. I also added a generous amount of shredded sharp Cheddar cheese to the batter and it's become a favorite quick bread. <br /> <br /> <b>EASY DROP BISCUITS</b> <ul> <li> 2 cups all-purpose flour <li> 1 tablespoon baking powder <li> 2 teaspoons sugar <li> 1/2 teaspoon cream of tartar <li> 1/4 teaspoon salt <li> 1/2 cup melted butter (1 stick) <li> 1 cup milk (whatever kind you have on hand) <li> 1/2 cup shredded sharp Cheddar cheese </ul> Preheat oven to 375F. In large bowl combine flour, baking powder, sugar, cream of tartar and salt. Stir in melted butter and milk just until moistened. Fold in cheese. Spoon onto parchment-lined baking sheet (I used the larger Pampered Chef scoop). Bake in preheated oven for about 10-11 minutes or until brown around the edges. Serve warm. Recipe makes a dozen. <br /> <i>Source: Adapted from www.Allrecipes.com recipe, the world's favorite recipe web site. </i>`<b>INCLUDE BARLEY IN YOUR DIET</b><br /> Adding barley to your diet can lower your cholesterol and thus reduce your risk of heart disease. The FDA allows this health claim, similar to the one for oats. In one USDA study people with mildly elevated blood cholesterol saw their levels drop significantly when they ate a heart-healthy diet that contained the equivalent of about half a cup of barley flakes a day. Barley is the best source of beta glucan, a soluble fiber known to lower cholesterol. It also contains another soluble fiber called pectin, along with iron, selenium, zinc and some B vitamins. Look for hulled barley, which retains its nutrient-and-fiber-rich bran. <br /> <i>Source: University of California, Berkeley Wellness Letter, February 2010. <br /> </i><br /> When one of my Purdue mentors, Dr. Gertrude Sunderlin, shared this barley casserole recipe many years ago, we didn't have rotisserie chickens at the supermarket but we do now so when I need cooked chicken for a recipe rotisserie chicken is the way to go! <br /> <br /> <b>BROWNED BARLEY CASSEROLE</b> <ul> <li> 1/2 cup butter (1 stick) <li> 1 large onion, chopped <li> 2 cups quick-cooking barley <li> 2 cups fresh button mushrooms, cleaned and sliced <li> 1 can Campbell's Healthy Request mushroom soup <li> 3 cups cooked, cubed chicken <li> 1/2 teaspoon salt <li> 6 cups chicken broth without MSG </ul> Melt butter in large skillet. Saute chopped onion. Add barley and stir until golden. Add remaining ingredients. Spoon into 2 1/2-quart casserole and bake covered in 325F oven for about 1 1/2 hours (check after one hour). Recipe makes 8 servings. <br /> <br /> <b>THE POWER OF FOOD </b><br /> While some people may need supplements at certain stages of their lives, nutritional deficiencies are uncommon in the US. &quot;Almost all of us get or can get the vitamins and minerals we need from our diet,&quot; says Paul M. Coates, PhD., director of the Office of Dietary Supplements at the National Institute of Health. Major health organizations for cancer, diabetes and heart disease all advise against supplements in favor of a healthful diet rich in fruits, vegetables, whole grains and legumes. Unlike pills, those foods contain fiber plus thousands of health-protective substances that seem to work together more powerfully than any single ingredient can work alone. <br /> <i> Source: Consumer Reports on Health, February 2010.</i> Mon, 1 Mar 2010 01:55:25 -21600 http://www.chiefmarkets.com/marysMemo/archive/2150.php <b> YEAH! SPRING IS JUST A MONTH AWAY!</b><br /> To celebrate, this memo is going in several directions. There are many reasons why I enjoy my work at the Bryan Chief and one of them is an opportunity to talk personally with memo readers. They may have a question for me such as what is a Minneola? Also called a Tangelo, I can tell them it’s a cross between a tangerine and a grapefruit. It peels like a tangerine and is very juicy like grapefruit.<br /> <br /> Memo readers lose recipes like recently when a customer asked about George Dykhuizen’s Baked Pork Loin with Mustard Sauce. I remembered the recipe and that it won first prize in a Bryan Times Recipe Contest in 1979. That known I started looking in memos from 1979 into the early 80s and there it was on the April 5, 1982 memo! So for the lady who asked me and for all “other white meat” fans, here it is!. <br /> <br /> <b> GEORGE DYKHUISEN’S BAKED PORK LOIN WITH MUSTARD SAUCE </b> <ul> <li> 3 pound center cut pork loin, boned but not rolled (order ahead) <li> ¼ cup soy sauce <li> ¼ cup bourbon <li> 2 tablespoons packed light brown sugar <li> <b> Mustard Sauce: </b> <li> 1/3 cup sour cream <li> 1/3 cup Hellmann’s Light Mayonnaise <li> 1 tablespoon dry mustard <li> 1½ teaspoons white wine vinegar <li> 2 tablespoons chopped scallions </ul> <br /> Marinate meat in soy sauce, bourbon and brown sugar mixture in oblong glass dish. Refrigerate for several hours, turning frequently. Remove from marinade and bake in shallow baking pan in preheated 325oF, basting frequently with marinade until meat thermometer registers 150oF, about 1½ hours. Cut in thin diagonal slices and serve with Mustard Sauce. To make sauce, combine sour cream, mayonnaise, dry mustard, vinegar and scallions.<br /> Finally, I watch what shoppers are buying because it helps me focus on recipes they’ll actually use. Nowadays, they are more price conscious than at any time since I’ve done the memo and I pay attention to cost per serving. <br /> <br /> <b> MY NEW PET PEEVE </b><br /> In December I told you that one of the best buys in chip aisle was the Frito Lays 14-ounce bag of Santitas Authentic Mexican Chips for $2.00. They’re still $2.00 but chips have been reduced an ounce to 13. I ended up buying a different Frito Lay tortilla chip that had less sodium, something I’m also watching. I’m sure we haven’t seen an end to this happening but I do resent the fact that food companies don’t think we know what’s going on! Another example of paying the same or more for less is toilet paper. Rolls have a fraction of the tissue they formerly did. I also bought Kraft reduced- fat shredded sharp Cheddar cheese the other day and instead of being an 8-ounce package it weighs only 7 ounces now. You may not agree with me but I wish grocery manufacturers would keep the size or weight the same and raise the price if it’s necessary.` <br /> <b> TIPS FOR SAFER SALADS </b><br /> Raw leafy greens, organic or regular, should be washed again, even though package says they’re pre-washed and ready-to-eat. One method of washing: immerse loose greens in a large pot of cool water and allow a minute or two for debris to sink to the bottom. Then put the greens in a colander and wash them under running water. A salad spinner is a convenience, or you can pat the greens dry with a clean cloth or paper towel. <br /> <i> Source: University of California at Berkeley Wellness Letter, February 2010.</i><br /> <br /> <b> BETTER LATE THAN NEVER!</b><br /> I may be a month late with Ground Hog Soup but being a big fan of hearty soups, this has a lot to offer and you’re likely to have most of the ingredients on hand to make it. When we’re supposed to be eating more beans and lentils and less meat this soup is the perfect prescription for healthy eating! <br /> <br /> <b> GROUND HOG SOUP </b> <ul> <li>fresh bulk sausage <li>1 large onion, chopped <li>1 28-ounce can diced tomatoes <li>1 quart water <li>1 cup diced potatoes with or without peeling <li>½ green bell pepper, chopped <li>1 bay leaf <li>¾ teaspoon salt <li>¼ teaspoon pepper <li>1 garlic clove, minced (or 1/8 teaspoon garlic powder) <li>½ teaspoon thyme <li>2 16-ounce cans light kidney beans, drained and rinsed (I use Bush brand) </ul> <br /> Brown sausage and onion together in large saucepan over medium heat. Drain fat. Add remaining ingredients with exception of kidney beans. Cover and simmer for about 2 hours; add kidney beans the last 30 minutes of cooking. Remove bay leaf before serving. Recipe serves 5.<br /> <br /> PS: I have no idea how many calls about food that I have taken through the years but when I do get questions I try to find the answer or refer them to someone more qualified than I am. This morning a caller asked me why diabetics are to use cake flour instead of all purpose flour and I referred her to the American Diabetes Association at 1-800-342-2383. After she hung up I was curious to know the answer and called the 1-800 number myself. As it turned out, the registered dietitian on the phone said he had just talked to the lady I advised to call them. If you are wondering about cake flour and diabetics, the ADA doesn’t make a distinction between the two flours. Unlike years ago when diabetics eliminated so many foods from their diet, the ADA strives to keep diets as normal as possible. Mon, 22 Feb 2010 01:55:25 -21600 http://www.chiefmarkets.com/marysMemo/archive/2149.php <b> UNFINISHED BUSINESS</b><br /> It’s been called to my attention that sugar is missing in the recipe for Apple Fritters on the January 11th memo. Add to the list of ingredients 1 tablespoon of sugar. <br /> <br /> Also, on the Best Recipes of 2009 memo, when to add the broccoli is missing from the Broccoli-Cheddar Soup. It’s added when the potatoes are almost tender and cooked about 5 minutes or until florets are crisp-tender. <br /> <br /><b> ASH WEDNESDAY IS FEBUARY 17th</b><br /> Focus this week is on meatless choices. I’ve made a concentrated effort to eat less meat generally and I don’t miss it as much as I formally did. I like the individual portions of salmon and tilapia that are available at Chief and Rays. Canned-in-water tuna is another option. Eat it in salads, casseroles, creamed and served on toast or a baked potato. Introduced to tuna chop suey at St. Joseph College in Rensselaer, IN, before I was married, I liked it well enough to serve to our family during Lent. Take any recipe for chop suey and replace the meat with tuna. That’s all there is to it. <br /> <br /> Although I’m not a vegetarian, in an effort to cut down on meat consumption I sometimes make a meal on two or three vegetable dishes. One that comes to mind is Baked Spicy Rice, a Southern Living recipe that I discovered in the 90s. <br /> <br /> <b> BAKED SPICY RICE </b> <ul> <li> 1 cup long grain rice <li> 2 10-ounce cans Rotel brand tomatoes with green chilies, undrained <li> 1 cup water <li> 1 teaspoon salt <li> 2/3 cup drained pimiento stuffed olives, sliced in half <li> ¼ cup light olive oil <li> ½ cup chopped onion <li> 1 cup shredded Monterey Jack cheese </ul> <br /> Combine all ingredients in a shallow 2-quart dish. Bake, covered, in preheated 325oF oven for about 45 minutes or until liquid is absorbed and rice is tender. Recipe makes 6 servings. <br /> <i> Source: Adapted from Southern Living magazine recipe, May 1996.</i><br /> <br /> <b> MORE ON VEGETARIAN DIETS </b><br /> Vegetarians have a lower mortality risk from ischemic disease as well as lower LDL “bad” cholesterol, lower blood pressure, lower rates of hypertension and type-2 diabetes, lower body mass index and lower overall cancer rates. These benefits are attributed to lower intakes of saturated fat and cholesterol and to higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber and phytochemicals in plant foods.` The American Dietetic Association cautions, however, that the variety of dietary practices among vegetarians requires assessment of individual diets by food and nutrition professionals to ensure dietary needs are met. In vegan diets, for example, protein needs might be higher than the USDA’s recommended dietary allowance to offset dietary deficiencies. Source: Duke Medicine HealthNews, January 2010. <br /> <i>Source: Duke Medicine HealthNews, January 2010.</i><br><br> <b> NUTS TO YOU!</b><br /> I have a copy of 101 Foods That Could Save Your Life by David Grotto, RD, LDN, a Bantam Books paperback published in 2008. Almonds, peanuts, pecans, pistachios and walnuts are among the 101 foods included and I have all of them in the refrigerator or freezer most of the time. The United States provides 88% of worldwide almonds. As for pecans, 88% of the world supply is grown in the US. Although the United States and Iran compete as the world’s largest producers of pistachios, Turkish and California pistachios are the predominant pistachios available here because of the high tariff imposed on Iranian pistachios. Finally, the main producers of walnuts are China, the US, Turkey, Romania, Iran and France with 99% of English walnuts grown in California. All are heart-healthy choices and pistachios are the highest tree nut source of lutein, known to help prevent macular degeneration. Although I bought the paperback at a Dorothy Lane Market in Dayton, I am sure it’s available from Amazon.com.<br /> <br /> <br /> <b>TRANS-FAT FREE</b><br /> I do avoid eating foods with Trans fats and that includes biscuits made with solid vegetable shortening like Crisco. So recently when I wanted a drop biscuit to serve with stew the quickest way to find a suitable one was on the computer and up came E-Z Biscuits from allrecipes.com. made with melted butter. I also added ½ cup shredded sharp Cheddar cheese to the batter. <br /> <br /> <b> E-Z DROP BISCUITS</b> <ul> <li> 2 cups sugar unsifted, all-purpose flour <li> 1 tablespoon baking powder <li> 2 teaspoons granulated sugar <li> ½ teaspoon cream of tartar <li>1 cup milk (whatever kind you have in the refrigerator) <li> ¼ teaspoon salt <li> ½ cup butter, melted <li>½ cup shredded sharp Cheddar cheese</ul> <br /> Preheat oven to 400F. In large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter, milk and cheese just until moistened. Drop by tablespoon (I used the larger Pampered Chef scoop) onto parchment paper-lined baking sheet. Bake until golden around the edges, about 10 to 12 minutes. Check bottom of biscuit at 10 minutes. Recipe makes 1 dozen. Refrigerate leftovers. Mon, 15 Feb 2010 01:55:25 -21600 http://www.chiefmarkets.com/news/?show=186 Defiance, OH -- Over $20,000 worth of groceries was grabbed during the 36 shopping sprees held at Chief and Rays this summer. Local residents had a chance to win one of three 90 second shopping sprees held this summer at Chief and Rays Supermarkets. Customers who spent $50 in one transaction received an entry form to enter the shopping spree contest. Each store had three winners. While customers and store associates cheered them on, the winners had fun filling up their carts. One customer stated, "I know it was luck that my name was drawn - but I had a blast grabbing groceries." Another winner said, "My family and I have a stockpile of food!" Annette Hoeffel, Director of Marketing, stated "The economy right now is especially difficult in Northwest Ohio where unemployment rates are above the state average. We wanted to find a new way to help our customers fill their pantries and freezers. This is a prize that our customers truly need and can appreciate. It literally puts food on their table." Thu, 24 Sep 2009 01:55:25 -18000 http://www.chiefmarkets.com/news/?show=185 Lima, OH. Family Meal Night - a Day to Eat Dinner as a Family is Monday, September 28th. This day is committed to encouraging families to sit down and eat dinner together as a simple, yet effective means of maintaining the bond between parent and child. Research by the National Center on Addiction and Substance Abuse (CASA) at Columbia University also has shown that the more a child eats dinner with his or her family, the less likely that child is to smoke, drink alcohol, or use illegal drugs. First Lady of Ohio, Frances Strickland, will present the Family Meal Night message to 6th grade students from Shawnee Middle School at Rays Market on South Cable Road on Monday, September 28th at 11:30 a.m. Mrs. Strickland will also speak about National Preparedness Month which is September. The First Lady will then "shop" with the students at Rays to find items to make a preparedness kit. The students will be given information on how to make a family emergency plan and encouraged to sit down at dinner with their families and develop their emergency plan. In honor of the visit from the First Lady of Ohio, samples will be given throughout the store from Ohio Proud vendors 11:00 a.m. to 3:00 p.m. including Ballreich's Potato Chips, Velvet Ice Cream, Mission Kitchen BBQ Sauce, and meats from John Morrell. Ohio Proud will also be handing out giveaways during the event. Ohio Proud identifies and promotes food and agricultural products that are made in Ohio and grown in Ohio. Rays understands the importance of shopping local and is proud to feature many products made or grown in Ohio. Tue, 22 Sep 2009 01:55:25 -18000 http://www.chiefmarkets.com/news/?show=184 Defiance, OH -- . Chief and Rays Supermarkets offered customers the chance to win free groceries to fill up their pantries this summer. Local residents had a chance to win one of three 90 second shopping sprees held this summer at Chief and Rays Supermarkets. Customers who spent $50 in one transaction received an entry form to enter the shopping spree contest. Each store had three winners this summer. The third winners were drawn on Sunday, August 229th. Winners include: <ul><li>Andrea Kuehne - Celina Chief </li> <li>Diane Otten - Coldwater Chief </li> <li>Michelle McJunkin - St. Marys Chief </li> <li>Mary Lee - Defiance Chief </li> <li>Lisa Tippin - Bryan Chief </li> <li>Barbara Jacquot - Wauseon Chief </li> <li>Sue Brown - Paulding Chief </li> <li>Madelyn Schimmoller - Delphos Chief </li> <li>David Valentino - Napoleon Chief </li> <li>Chandra Nott - Rays Market, S. Cable Rd., Lima </li> <li>Susan Murphy - Rays Northland, W. Northern Ave., Lima </li> <li>William West - Rays Eastgate, Harding Highway, Lima </li> <li>Sandy Kelly - Rays Clocktower, N. Cable Rd., Lima </ul> <p>Winners will perform their shopping sprees on Saturday, September 5th at 10 a.m. St Marys' winner will perform her shopping spree on September 12th at 8 a.m. at the Celina Chief. The community is invited to come cheer them on as they grab for groceries to fill their shopping carts. <p> Annette Hoeffel, Director of Marketing, stated "The economy right now is especially difficult in Northwest Ohio where unemployment rates are above the state average. We wanted to find a new way to help our customers fill their pantries and freezers. This is a prize that our customers truly need and can appreciate. It literally puts food on their table." Thu, 3 Sep 2009 01:55:25 -18000 http://www.chiefmarkets.com/news/?show=183 <img src="/images/spreeSmall.gif" align="right" hspace="5" vspace="5" />Chief and Rays Supermarkets are offering customers the chance to win free groceries to fill up their pantries this summer. Local residents have a chance to win one of three 90 second shopping sprees held this summer at Chief and Rays Supermarkets. Customers who spend $50 in one transaction receive an entry form to enter the shopping spree contest. Each store will have three winners this summer. The second winners were drawn on Sunday, August 2nd. Winners include: <ul><li>Rita Prenger - Celina Chief</li> <li>Jan Reed - Coldwater Chief</li> <li>Sally Dicke - St. Marys Chief</li> <li>Brenda Dotson - Defiance Chief</li> <li>Candi Snider - Bryan Chief</li> <li>Minerva Rivas - Wauseon Chief</li> <li>Jim Myers - Paulding Chief</li> <li>David Strause - Delphos Chief</li> <li>Beth Junge - Napoleon Chief</li> <li>Chloe Jeffers - Rays Market, S. Cable Rd., Lima</li> <li>Delores Renner - Rays Northland, W. Northern Ave., Lima</li> <li>Michelle Evans - Rays Eastgate, Harding Highway, Lima</li> <li>Sue Barnett - Rays Clocktower, N. Cable Rd., Lima</li></ul> <p>Winners will perform their shopping sprees on Saturday, August 8th at 10 a.m. The community is invited to come cheer them on as they grab for groceries to fill their shopping carts. <br /> Annette Hoeffel, Director of Marketing, stated "The economy right now is especially difficult in Northwest Ohio where unemployment rates are above the state average. We wanted to find a new way to help our customers fill their pantries and freezers. This is a prize that our customers truly need and can appreciate. It literally puts food on their table."<br /> The final winners will be drawn on August 30th for a shopping spree on September 5th. Complete details are available at Chief and Rays Supermarkets. Tue, 18 Aug 2009 01:55:25 -18000