How to cook healthy food


February 20, 1991

Still looking for some good healthy heart recipes? You'll be able to get "Cooking Tips to Keep Your Heart in Shape" at a cooking demonstration between noon and 1 p.m. Feb. 28 at the National Agricultural Library, 10301 Baltimore Blvd., Beltsville.

The program, which will concentrate on how to prepare meals and snacks to reduce the risk of heart disease, is free and open to the public, but space is limited so reservations need to be made in advance by calling (301) 344-1871. Those entering the building will need to carry identification to show to the security guards.

"We will be showing some fairly quick and easy dishes that are low in fat yet high in taste," says Natalie Updegrove, one of NAL's Food and Nutrition Information Center's nutritionists."


Calling all cooks. The American Veal Association is looking for your best veal recipes and is offering $4,250 in prize money.

Simply send in your recipe prepared with at least 1 pound of veal (not in combination with any other meat, poultry or seafood). The recipe may be a family favorite or newly created, but it must be original.

The grand prize is $2,500; second prize is $1,000 and third prize is $750. Entries must be postmarked by April 26 and received by April 30. To receive a complete copy of the rules, send a self-addressed, stamped business size envelope to: Veal Rules, P.O. Box 530, Barrington, Ill. 60011.


Campbell's Soup Co. reckons Americans had more than 57 million gallons of soup during January (which, as everyone knows, was National Soup Month). Salt Lake City and Boise, Idaho, the leading consumers of Cream of Chicken soup, also racked up the highest per capita soup consumption in the nation. Other scores: greatest Cream of Mushroom city, Seattle; top customer for Cream of Celery, Minneapolis; taking the crown in both the Tomato and Cream of Broccoli events, Pittsburgh.


Americans are wild about pasta. Just check out these facts from a new study by Packaged Facts, a New York City-based research company.

Of all the so-called Italian food sold, pasta accounts for 46 percent of sales, twice as much as either pizza or sauces. Retail sales of all pasta are expected to surpass $4.2 billion in 1991 and reach $7 billion by '96.

Annual per capita consumption of all pasta is fast approaching 20 pounds. That's 40 pounds behind consumption in Italy.

C7 Sales of fresh pasta doubled between 1988 and 1990.


In case you haven't noticed, there's an advertising campaign under way to change the image of the grapefruit.

With its product perceived for many years as too much work to eat, the Florida Department of Citrus is now advertising grapefruit's versatility and peelability with a $4.8-million TV campaign.

"Preparing grapefruit has always been perceived as a ritual -- you slice it in half, cut out the segments and eat it with a spoon," says Dr. Poonam Mittal, marketing research director for Florida's citrus department.

The citrus department is repositioning grapefruit as a smart and healthful food that can be eaten like its much-beloved cousin, the orange.

Adweek says Florida citrus growers are keying into Americatastes by growing more -- 80 percent of the crop -- pink and red grapefruit than the white and yellow varieties.

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