C6 - Wednesday, October 5, 1983 - North Shore News CT - Wednesday, October 5, 1983 - North Shore News DIETERS WORRIED about enjoying themselves at Thanksgiving dinner can relax, says Anne Judge of Weight Watchers of B.C. ‘*You needn’t miss out on seasonal traditions, so plan now to enjoy turkey and stuf- fing, pumpkin chiffon pie and even champagne, if you wish.”’ ‘‘Controlling your weight at Thanksgiving doesn’t mean deprivation. The key is planning your meals and lear- ning how much to eat and how often. Our specially- designed menu planner is a sample of what can be done if you’re losing weight on a sen- sible and = nutritionally- balanced weight control pro- gram,’’ says Judge, Weight Watchers’ area director here. Judge says Thanksgiving is actually an excellent time to start a program to lose weight by Christmas. In fact, she says, ‘‘Weight Watchers’ members in B.C. lost 2,495 pounds in a recent week, a great start for the holidays. ROAST TURKEY BREAST Makes about 8 Midday or Evening Meal servings; any leftovers can be refrigerated or frozen for future use. Serve with Apricot Sauce: Use a 2.88- or 3.36-kg (6 to 7-pound) turkey breast. Preheat oven to 160°C (325°F.). Remove and discard any excess fat from turkey and, using paper towels, pat breast dry; sprinkle bone side with 5 mL (1 teaspoon) salt and 0.5 mL (1/8 teaspoon) each thyme leaves and pep- per. Spray cooking rack with non-stick cooking spray and place in shallow roasting pan. Set turkey breast, skin-side up, on rack; if meat ther- mometer is to be used, insert into thickest part of breast, being careful thermometer does not touch bone. Roast until thermometer registers 80°C (180°F.), 3 to 3% hours. Let turkey stand for 15 minutes before carving. Re- move and discard skin. Carve and weigh portions; serve .120 g (4 ounces) | sliced turkey per portion. Each serving provides: | serv- ing Protein (120g%4 ounces Poultry) Apricot Sauce Makes 8 servings, about 30 _ mL (2 tablespoons) each, any leftovers can be refrigerated or frozen for future use. Serve with Roast Turkey Breast 60 mL (4 _ tablespoons) apricot low-calorie spread (15 calories per 10 mL 2 teaspoons) 40 mL (2 tablespoons plus 2 teaspoons) sherry 10 mL (2 teaspoons) cornstarch 1 packet instant chicken broth and seasoning mix or ! crumbled chicken bouillon cube 175 mL (3/4 cup) water In small saucepan combine apricot spread, sherry, cor- nstarch, and broth mix (or bouillon cube); gradually stir in water. Bring mixture to a boil and cook for 3 minutes. Pour half of mixture into blender container and pro- cess until smooth; return to saucepan and stir to blend with remaining apricot mix- ture. Cook just unti! heated. Each serving provides: 7/8 serving Extras, 12 calories Specialty Foods. STUFFING BALLS Makes 4 Midday or Evening Meal servings 10 mL (2 margarine teaspoons) Thanksgiving dinner puts out all the fancy 60 mL (4 tablespoons) diced onion 125 mL (% cup) each chop- ped mushrooms, and diced celery 4 slices day-old enriched white bread, lightly toasted and cut into I-cm (%-inch) cubes , 50 mL (1/4 cup) water 1 egg, lightly beaten 7 mL(1% teaspoons) chop- ped fresh parsley 2 mL (“% teaspoon or packet) instant chicken broth and seasoning mix 0.5 mL (1/8 teaspoon) each thyme leaves and ground sage Dash pepper 1. In small skillet heat Margarine until bubbly and hot; add onion and saute un- til softened. Add mushrooms and celery and saute until celery is tender-crisp, about 5 minutes. 2. In bowl combine bread cubes with mushroom mix- ture; add remaining ingre- dients and toss until stuffing is moist. 3. Spray cookie sheet with non-stick cooking spray. Us- ing an ice cream scoop, or your hands, form stuffing in- to 4 balls and arrange balls on sprayed sheet. 4. Bake at 160°C (325°F.) until stuffing balls are lightly browned, 20 to 25 minutes. Each serving pravides: 1/8 serving Protein (1/4 egg); 1 serving Bread; 15 mL (1 tablespoon) Limited Vegetables; 1/2 serving Vegetables; 1/2 serving Fats; 1/8 serving Extras. MUSHROOM-SPROUT SALAD WITH SPICY MUSTARD DRESSING Makes 4 servings Salad: 1 medium cucumber, scored and thinly sliced 125 mL (1/2 cup) each alfalfa sprouts and Japanese enoki mushrooms * 60 mL (4 tablespoons) thinly sliced radishes Dressing: ; S$ mL (1 teaspoon) Dijon- style mustard 1/2 small minced 22 mL (1 tablespoon plus 1-1/2 teaspoons) rice vinegar 15 mL (1 tablespoon) water 10 mL (2 teaspoons) olive oil To Prepare Salad: On round garlic clove, platter arrange cucumber slices in circular patterns, overlapping slices; arrange alfalfa sprouts in centre and top with mushrooms. Decoratively arrange radish slices in between cucumber slices. To Prepare Dressing: In small bowl combine mustard and garlic; gradually stir in vinegar, water, and oil. Pour over salad and serve im- mediately Each serving provides: 1-1/8 servings Vegetables; 1/2 serv- ing Fats * Regular mushrooms,sliced, may be substituted. PUMPKIN CHIFFON PIE Makes 8 Midday or Evening Meal servings; any leftovers can be refrigerated or frozen for future use. Crust: "12 graham crackers (6-cm/2-1/2-inch made into crumbs 40 mL (2 tablespoons plus 2 teaspoons) margarine squares), Filling: 1 envelope unflavored gelatine $0 mL (1/4 cup) water 2 eggs, separated 35 mL (2 tablespoons plus 1 teaspoon) firmly packed light brown sugar 30 mL (2 tablespoons) thaw- ed frozen concentrated orange juice 2 mL (1/2 teaspoon) apple pie spice 1 mL (1/4 teaspoon) ground cinnamon 250 mL (1! cup) canned pumpkin 125 mL (1/2 cup) canned mandarin orange sections (no sugar added) Garnish 90 mL (6 tablespons low- calorie whipped topping (10 calories per 15 mL/tablespoon) Strips of orange peel To Prepare Crust: Preheat oven to 160°C (325°F.). In bowl combine graham cracker crumbs and Margarine, mixing thoroughly. Using back of spoon, press crumb mixture over bottom and up sides of an 18-cm. (7-inch) pie pan. Bake until crisp and brown, 13 to 15 minutes. Remove to wire rack and let cool. To Prepare Filling: In small bowl sprinkle gelatine over water and let stand to soften. In top of double boiler beat egg yolks with sugar until well combined; stir in orange juice, apple pie spice, cin- trimmings without putting on the trimmings nhamon, and gelatine mixture. Cook over simmering water, stirring constantly, until gelatine is dissolved and mix- ture is slightly thickened (coats the back of a spoon): stir in pumpkin. Remove top half of double boiler from water and let mixture cool for about 30 minutes. In bow! beat egg whites un- til stiff peaks form; gently fold whites into pumpkin mixture. Spoon orange sec- tions into cooled crust; top with pumpkin mixture and refrigerate until set, about 3 hours. To Serve: Using a pastry bag, pipe topping around edge of pie, saving a dollop for cen- tre; garnish centre dollop with orange peel. 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