Diet is key to Great American Food Fight against cancer

April 17, 1991

The Great American Food Fight Against Cancer, sponsored by the American Cancer Society, is set for April 18. Designed as a way to increase public awareness about the relationship between food and cancer, the event is slated to feature cooking demonstrations and special meals in restaurants, schools and workplace cafeterias.

The Baltimore International Culinary College will hold demonstrations on healthy cooking at Lexington Market as well as a special mini-course at the downtown college. For more information call the college at 752-1446.

Dr. Gerald D. Dodd, president of the American Cancer Society, says that diet alone can be linked to 35 percent of all cancer deaths.

And up to 80 percent of cancers may be related to the environment and things we eat, drink and smoke.

* Watch your weight. Obesity has been linked to risk of cancer of the uterus, breast, gallbladder, kidney, and stomach cancers.

Ricotta, Raisin Crepes Batter:

1/2 cup all-purpose flour

2/3 cup low-fat milk

1 egg white

Place flour in bowl, making a well in the center. Combine milk and egg white, add to flour and stir just to combine. Make the eight crepes, one at a time, in non-stick pan.


Breast of Chicken Italian 4 ounces skinned boneless chicken breast

1 ounce low-calorie Italian dressing

2 tomatoes sliced 1/4 -inch thick

1 tablespoon Italian bread crumbs

1/2 teaspoon chopped basil

1 teaspoon Parmesan cheese

1/2 cup cooked angel hair pasta

1/4 cup frozen green peas

1/2 teaspoon olive oil

Preheat oven to 400 degrees. Marinate chicken in Italian dressing for two hours. Place chicken breast on baking pan and


1 tablespoon olive oil

2 cups yellow onions, diced

3 cups mushrooms, sliced

1 cup red bell pepper, cut into 1/2 -inch pieces

1 cup green bell pepper, cut into 1/2 -inch pieces

2 garlic cloves, crushed

1/4 teaspoon each thyme, basil, savory, black pepper

1 1/2 pounds eggplant, about 6 cups, cut into 3/4 -inch cubes

1 pound zucchini, about 4 cups, sliced 1/4 -inch thick

1 pound squash, about 4 cups, sliced 1/4 -inch thick

1 cup tomatoes, diced

Pinch red pepper, optional

Heat olive oil in large, heavy skillet, then add onions and saute them until they are transparent . Next add mushrooms and bell peppers and saute them until all moisture is evaporated. Add garlic and herbs (except black pepper), saute one-half minute, then add eggplant and saute for another one-half

minute and then add tomatoes. Simmer for about ten minutes until the eggplant is almost tender. Add the squash and zucchini and cook for five more minutes until all ingredients are tender. Just before serving add the black pepper. If you like spicy food, a pinch of red crushed pepper added with the herbs is a very good addition to this recipe.

Makes six portions.

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