C11 - Sunday, June 19, 1983 - North Shore News

a | Co i oa ee Sa

POTATOES — GREAT FOR DIETING...

WE'VE GOT to look at diets, soon. They’re thick
as thimble-berries, from red wine with everything
through gobs of bran and turnips to seeds of stuff
and now the latest magic, potatoes.

Potatoes do seem to be in
the wrong company, but the
experts, having analyzed and
counted up, have declared
the potato mch in nutrient
values, low as to calones,
and carrying the sheer bulk
to fill you up and depress the
appetite for things less
desirable. It will persuade
potato-lovers to dance on
the table, though there is a
catch.

Of course. You've got it.
No sour cream with. No but-
ter. No deep-frying. No
gravy. No fun. But this
recipe for “French Fries in
the Oven” does remind you
of one of your favourites, but
without the fat. We loved
them.

Start with

2 large baking potatoes

1 Tbs oil (15mL)
salt, pepper and paprika to
your taste

Scrub the spuds
thoroughly but do not peel
them. Cut each one
longitudinally, then cut each
half the long way into eight

the
kitchen

ranger

by Eleanor
Godley

fingers, each of which will
have some peel. Put these
fingers into a bowl of ice
water to crisp, while you

THINKING SLIM

heat the oven to its hottest,
475F-SOOF (245C-260C).

Drain and dry the fingers,
then toss them with salad oil
until they all plisten. Ar-
range in a single layer, not
touching, on a cookie sheet,
and put them into the oven,
uncovered, for 25 minutes.
Turn them occasionally, and
when tender to the fork
sprinkle with the seasonings.
There are only 300 calories
in the lot, and is suppoed to
feed four. Ha.

This other potato recipe is
from a generous Constant
Reader who lent me a litle
book of quick meals by an
Australian woman, Susan
Graham. Some of it is a bit
of a riddle -- Susan calls for
“open mushrooms”, “single
cream”, “1! cup of collar
rashers”, and “1 tin minced
beef.” She also calls her
frying-pan a “girdle,” but the
Potato Scones she makes on
it are a winner.

You will need
4 heaping Tbsp self-raising

flour (7O0mL)
‘7 cup of milk (125mL)
salt and pepper
1 grated potato. raw or
cooked
plus one or more of the

Suited to atea

There are few things in life
more warming and hearten-
Ing. or better able to fill that
emply spot in your middle
on a long, damp afternoon,
than a steaming cup. of
freshly brewed tea.
!mployed on a daily basis by
the larger part of the world.
tea has been replaced in this
hemisphere by colfee as the
beverage of preference Yet
ay an occastonal departure
from routine a cup of tea is
a delightful treat which can
be savored by dacters and
non dieters alike

7) youre neve cr
penomented with tea betore
vou Should koow that there

ate three basic types black
tea which ois fermented
RES which ois semua

fermented which
Whether tt

comes trom Ceylon (Orange

and preen
wountermented

Pokoe for from

examples
India teas such as Dargect
var

Sable

Ching Clasenne Lap

Sous bout t Darwan
Chon tesa
tole seh cot

Carey

Odorbeoraps ee eT |
several teas thar
thas bevcrape offers a
wide Natirety ob sulbthe dawns
amd aromas fo be savorcd by

Awl ot
Thosl yoonst (hai

the palate catferme is

there as alsena

theost cof Prep toarl teas aay col

thean

co afbeuive tree Some

peergeesbaas compe sate ca eotti abe

Hoane hip Sa snatias apple

lt) GEPOE Vande bres

Pattee cere snemies  tave

Cvobve dd ateommed the sens une

of tea ote ste

proba c ‘ ats

bongplavend aad Vavgrasy arsed

while ats get ne exsary bee be

Ne feopeaeanl apbee eset cn eee hte ane

five Lewy wathe Letty var pe bes

abe

severe! wathioa

ated oy aoaae Kranebr that 5
Piceras Ce unpre ot 64
Ve .oNN Pe kek Cheah ae tea
typ mediate be tthe one.

Noveb ade

aNbeode

verve thas bee ve tape
Saeed vf

Wit ce de tbe

tho vege owe oa

prone bebe

to replace them with inugs,
anyway?) Doesnt modern
civilization get ured of wip-
ing up coffee rings”)
Although “cream teas” are
popular in England, all you
really need to accompany
your tea are a twist of lemon
and perhaps a little
sweelener Or save part ol

your bread allowance. and
serve a hot biscutt, English
muffin, or shee of raisin
toast, spread with reduced

calorie) marmalade’ and
marganne Then savor
slowly Tea as one of the

finer things tn life that both
your pocketbook and your
waistline can afford!

it's so easy _..

th bh

Hod.’

tex 1b

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following (I used them all!)
1 Tbsp chopped cooked ham
or bacon (15mL)
| Tbsp grated cheese
(15mL)
| Tbsp mixed herbs
(15mL)
1 Tbsp chopped green onion
or chives (15mL)

You mix the flour, which
has the baking powder built
into it, with the salt and pep-
per, then you make a well in
the middle into which you
pour the milk. Str until all is
blended. add the potato and
whatever else and _ beat.
Grease your girdle, (that's a
frying-pan, ducky) and when
it's hot, spoon the batter on
to it. When bubbles form,
turn them and brown the
other side. You're supposed
to get 20, and I ended up
with 10. Heavy handed, |
guess.

Susan's recipe for “Potato
Dips” would put the diet
police in a spin, but you
could try it after dark. You
use left-over boiled potatoes
which you slice and fit
together sandwich-style with
cheese or onion in between
(why not both?) You then
dip this “sandwich” into a
batter of

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4 heaping Tbsp all-purpose
flour (70mL)

4 tsp salt (2.5mL)

Stir these two together and

make a well

Drop an egg into the well

Add 1 cup of milk = (250mL)

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ut put down the butter and sour cream

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Fry the “sandwiches” in
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towel and serve hot. And
don’t blame me for the flab.

until thick and

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