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Cape Gazette
Lewes, Delaware
Jim's Towing Service
March 13, 1998     Cape Gazette
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March 13, 1998
 

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Continued from page 63 Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/4 hours. Add potatoes and carrots. Bring to a boil; reduce heat to low. Cov- er tightly and continue cooking 20 to 30 minutes or until beef and vegetables are tender. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Garnish with chopped parsley, if desired. Makes 6 servings. Braised Beef with Roasted Parsnips, Leeks & Red Peppers Total preparation and cook- ing time: 2 3/4 hours 2 1/2 - 3 lb. boneless beef chuck pot roast(arm, blade, chuck eye or shoulder) 2 t vegetable oil 1/2 t salt 1/4 t pepper Cookies Continued from page 63 ing, to provide the benefits of soy in an appealing form. "Some Americans are unwilling to try soy products," Lo said. "Soybeans are used mainly to produce oil, and most of what's left is used for animal feed. You don't find any soy flour on many supermarket shelves." But Lo hopes to lift the lowly legume's public image. With an $8,000 grant from the Delaware and Maryland Soy Bean Boards, and the collaboration of UD facul- ty and Cooperative Extension staff, he is developing a mi- crowave-ready, soy flour cookie dough that will appeal to the American consumer. "Soy flour has three advantages over its wheat competitor," Lo said. "First, it's more nutritional, pro- 1 can (13 3/4 to 14 1/2 oz.)ready-to-serve beef broth 1/2 C chopped onion I large clove garlic, crushed 2 T chopped fresh parsley I bay leaf Roasted Parsnips, Leeks & Red Peppers (recipe follows) 2 t cornstarch dissolved in 3 T water Chopped fresh parsley (op- tional) In Dutch oven, heat oil over medium heat until hot. Add beef pot roast; brown evenly. Season with salt and pepper. Add broth, onion, garlic, 2 tablespoons pars- ley and bay leaf. Bring to a boil; reduce heat to low. Cover tightly and simmer 2 I/4 to 2 I/2 hours or until pot roast is tender. Approximately I hour before end of cooking time, prepare Roasted Parsnips, Leeks & Red Peppers. Remove pot roast to platter; keep warm. Skim fat from cook- ing liquid; discard bay leaf. In viding a broader range of essential amino acids. Second, it provides a safe alternative for people with gluten intolerance - allergic reac- tions to wheat products. Third, it contains phytoestergen, a group of compounds that may help reduce the risk of cancer." Recognizing that his cookie dough won't sell solely on the merit of its healthful- ness, Lo is aiming for the sensory appeal and convenience. His most successful recipe has the crispy, golden-brown texture of an oven- baked product but takes only 75 seconds to cook in a microwave. Under Lo's direction, McDowell has baked about 100 batches of cookies in the past year. "We've come a long way since we started this project," he said. "One of the things we discovered is that the appeal is all in the tex- ture. Whether the Cookies are made with white flour, whole wheat flour or soy flour, people same pan, combine 2 cups cook- ing liquid and cornstarch mixture. Bring to a boil; cook and stirl minute or until gravy is thickened. Serve pot roast with roasted vegetables and gravy; garnish with parsley, if desired. Makes 8 servings. Roasted Parsnips, Leeks & Red Peppers 8 small parsnips (approx. 1 lb.) 6 small leeks (approx. 2 Ib), well cleaned 2 red bell peppers, cut into 2- inch pieces 2 T vegetable off 1 1/2 t dried, marjoram leaves, crushed I/2 t salt 1/4 t pepper Heat oven to 350 F. Peel parsnips and cut into 3-inch lengths. Cut thick end pieces lengthwise in half. Cut leeks into 3-inch lengths (white and light green parts only). Place vegeta- like them if they like the texture. Some people like chewy, others like them crispy." His recipe nearly perfected, Lo is ready to move on to the next phase of the project. In collaboration with Dr. Sue Snider, Cooperative Exten- sion specialist for food and nutri- tion, and Dr. Cheng-Shun Fang, assistant professor in the depart- ment of nutrition and dietetics, he will seek funding to analyze the nutritional content and determine the shelf life of the cookie dough. After conducting a patent search, he will approach the food industry to find a sponsor who will take his product to supermarket shelves. "These cookies have a lot of po- tential," said Lo. "They are nutri- tious as well as being tasty and easy to prepare. As people be- come more educated about the health benefits of soy products, I expect to see soy-based cookies find a niche." Beer Wine Spirits --OUR NEW LOW PRICES- Expires March 19, 1998 ;ANADIAN MIST 1.75 LITER SEAGRAMS VO 1.75 LITER SEAGRAMS 7 '11.99 1.75 LITER MILLER LITE GENUINE DRAFT 30 PAK LORD CALVERT CANADIAN '11.99 1.75 LITER ABSOLUTE VODKA 1.75 LITER bles in 15-by-10-inch jelly roll pan. Drizzle with oil; sprinkle with marjoram, salt and pepper. Toss to coat. Roast in 350 F oven 35 to 40' minutes or until tender and lightly browned; stir once. Makes 8 servings. Potato Rolls Total preparation and cook- ing time: 1 1/4 to 2 hours 4 1/2 to 5 C plus 1 T all-pur- pose flour, divided 1/2 C mashed cooked potato 3 T sugar 2 packages (1/4 oz. each) quick-rise yeast 1 1/2 t salt 1 1/4 C water (reserved from boiling potatoes or tap water) 3 T butter Combine 2 cups flour, potato, sugar, undissolved yeast and salt in large bowl. Heat water and but- ter until very warm (125 F to 130 F); stir into yeast mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cov- er; let rest 10 minutes. Divide dough into 16 equal pieces; form into balls. Place in 2 greased 8-inch or 9- inch round cake pans. Cover; let rise in warm, draftfree place until doubled in size, about 20 to 40 minutes. Sprinkle 1 tablespoon flour on rolls. Bake in 400 F oven 20 minutes or until golden brown. Remove from pans; cool on wire racks. Makes 16 rolls. Open All Yead LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware Shad Roe $4.99 set -- While supplies last CLOSED MONDAYS: Retail & Wholesale Sun.-,,r,. I=-e:30. W,. = Sat 11-7 644-0708 Monday Boar's Head Deluxe Hem $3.75 Thursday Boar's Head Maple & Honey Turkey Breast $3.75 i l T,,,00aY I W*dn00aYl I Boar's Head I "-"-, Tavern | I Turkey Breast ] Ham ] II 00-75 I $3-2s I I] Friday II- Saturday I Medford ]  Bear's Head Roast I I Smoked Turkey I Dee, II "st I $3.50 II $3.50 I Sunday ] Boar's Head Virginia Baked Ham $3.75 For Easy Entertaining Heat -N- Serve! Roast Beef Au Jus $6.79 Ib Trays of Meatballs w/sauce $13.95 15-20 servlngs Just Add Fresh Rolls & Salad and RELAXII 227-SUBS (7827) ' Rt. 1 Lighthouse Plaza (next to Kmart) Featuring Luigl's Dell r gon..Thui 9. 8 . 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