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Lewes, Delaware
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November 15, 2002     Cape Gazette
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November 15, 2002

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82 - CAPE GT'rE, Friday, Nov. 15 - Nov. 21, 2002 'Eat Yourself Thin' book offers tips for a healthy lifestyle If you are one of the several million people who count carbo- hydrates as part of your quest for a healthy way of life, the upcoming holiday season can be quite chal- lenging. Although you can "treat" your- self to foods typically forbidden for people on diets, such as steak, eggs and cheese, acceptable sweet treats that fit in with your daily regimen are not so easy to find and enjoy. Low carbers are usually faced with even more challenges and temptations during the holidays. Nancy Moshier, a registered nurse, low carb dieter and author of the "Eat Yourself Thin Like I Did" and "Eat Yourself Thin With Fabulous Desserts" cookbooks, offers some quick and easy help- ful tips. Never go to a party iiungry. Unless you know that the menu features foods that are on your di- et, eat before you go. If you are tempted by sugar- laden desserts and candies, take along a low carb sweet treat, such as a chocolate- or chocolate al- mond-flavored Carb Solutions Candy Bar, that slips easily into your handbag for on-the-spot chocolate snacking. Prepare a few dinner entrees ahead of time and keep them in your freezer to slip into the mi- crowave for a quick meal after a full day of shopping and other Study touts virtues of garlic, vinegar and honey If you're feeling out of sorts and can't seem to get up and go, a zesty dose of garlic, a spoonful of honey, and an apple cider vinegar chaser could be the perfect tonic for you, according to new studies. According to the U.K.-based Garlic Information Center- an in- temati0nal information service on garlic's medicinal benefits - gar- lic has also proven effective as an antibiotic, an antioxidant, a fun- gus fighter, for lowering blood pressure, improving circulation, safeguarding against heart dis- ease, curing stomach upsets and a myriad of other complaints. There are now more than 12 im- pressive studies conducted around the world which confirm that gar- lic can reduce cholesterol. A sig- nificant article on the subject pub- lished in the "Journal of the Royal College of Physicians" states: "Garlic supplements have aa im- portant part to play in the treat- ment of high cholesterol. This pa- per reviews all the published and unpublished data from around the world. Overall, a 12 percent re- duction in total cholesterol was shown over a placebo. This reduc- tion was evident after only 4 Continued on page 83 holiday preparations. Keep low carb cookies, desserts and treats prepared ahead of time and in the freezer for last- minute entertaining or just person- al snacking. To get you started, here's one of Nancy's tried-and-true favorite recipes, which hard as it is to be- lieve, are said to taste like old- fashioned sugar cookies without a speck of sugar. SUGAR COOKIES 1 cup butter, softened (2 sticks) 2 114 C Carb Solutions vanilla shake mix 1/2 C Splenda sweetener, divid- ed 1/2 t vanilla extract 1 large egg Preheat oven to 375. Spray a nonstick cookie sheet and then set aside. Place 1/4 cup sweetener in a small shallow bowl and then set aside. In a medium bowl cream butter, shake mix, remaining sweetener, and vanilla extract thoroughly. Stir in egg until well mixed. Shape into 1" balls and place on prepared cookie sheet 2" apart. Flatten with the bottom of a glass sprayed and then dipped in sweet- ener. Dip glass in sweetener be- tween each cookie, shaking off excess. Bake 8-10 minutes. Cool on a rack to room temperature. Store covered in the refrigerator. Best when served cold. 40 cookies at .7 grams carbs each. "Eat Yourself Thin Like I Did" and "Eat Yourself Thin With Fabulous Desserts" cookbooks by Nancy Moshier offer quick and easy helpful tips. Food Continued from page 81 pan. Continue to roast until ther- mometer inserted into thickest part of thigh registers 175 F, bast- ing with 3/4 cup broth and pan juices every 30 minutes, about 2 hours, 30 minutes longer for un- stuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes. (Internal temperature will increase 5 to 10 degrees 0 Strain pan juices into 8- cup measuring cup, spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring Occasionally, about 12 minutes. Season with salt and pepper. Serve turkey with gravy. ARTICHOKE, SAUSAGE AND PARMESAN CHEESE STUFFING 15 C 1-inch cubes crustless sourdough bread 3 T olive oil 2 ibs. Italian sweet sausages, casings removed 2 C chopped onions 3/4 C celery 2,large garlic rJoves, minced 1 8-oz. pkg. frozen artichoke hearts, thawed, coarsely chopped 2 t chopped fresh thyme 1 C freshly grated Parmesan cheese 1 C low-salt chicken broth Preheat oven to 350 E Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally. Heat in heavy large skillet over medi- salt and pepper. Preheat oven to 350 E Generously butter 13 x 9 x 2-inch glass baking dish. Add enough extra broth to stuffing to moisten. Transfer stuffing to pre- and said on the air to please pull all his ads. He said it would pay for them but he wanted them off the air. He said that even he was tired of hearing his own voice on the ads. Congratulations to all the winners and losers who fought the good fight. um-highheat. Addsausage and pared dish. Cover withbuttered rLmWgS FfSmHim,ffU,Sm l saut6 until cooked through, break- foil, buttered side down. Bake un- | ing up with back of fork. Add til heated through, about 40 min- onions, celery and garlic. Saut6 utes. Uncover and bake until top t13o Highway One 5 Points, Lowell, DE 644-0708 until celery is soft. Mix in arti- is slighfly crisp and golden, about || ,!:!,  Z chokes and thyme and saut6 2 20 minutes longer. minutes longer. Transfer sausage Back to the election. I am iI ii!  mixture to large bowl. thrilled that Mickey Muse and || 0000l'"00Ae00meRAsmAr Add bread to sausage mixture; Snoopy each got a write-in vote. toss to blend well. Mix in cheese, But my particular favorite is the L $1:- " then 1 cup of broth. Season with guy who called a live radio show | ' ' | OPTIONS: Shrimp meat II m I pound crab meat 2 asp. lemon juice I "vegetable cooking spray 1 tbsp parsley, minced I 1 cup onion, chopped 1/4 asp black pepper " ,.,,, . ,m . --- . m,, . .,1 | 1/3 cup red bell pepper, chopped 1/4 tsp. salt : | -" .1000o.to00 I i/4cuplitecreamchee I cup tomatoes, diced -| ! SO"lOptta idVed S'... | II 3tbspjalalochilies, diced .5oz. lowfatMontereyJackcheese, II I .. Coat a nonstick skillet with vegetable spray. Saut6 onion and bell peppers 1-2 '-E |minutes. Add cream cheese and jalapefio chilies. Remove from heat and stir cheese I to soften. jON ]f,''lON 1 pN ESS I Mix maynnaise' lemon juice' parsley' pepper' and salt" Stir .nt nin mixture" IGently slir in the crab meal. I I Spread crab mixture on half of each tortilla. Sprinkle with tomato and cheese. I Fold tortillas in half and press firmy. Place on oiled cookie sheet. ! ,00toNi),00v/ru.i)xr ! I Makes Bake at 3500F 6-8 minutas. Cut in wedges. Serve with salsa.10 servings. I -- -- -- -- . I d