Sweet 50Fifty years ago World War II was raging in Europe...

TIDBITS

March 28, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Sweet 50

Fifty years ago World War II was raging in Europe, and back home in Baltimore, rationing kept items such as butter and sugar short supply. But that didn't stop John E. Hergenroeder from opening a bakery on Belair Road and serving up cakes and turnovers to a public hungry for a small, sweet respite. He milled his own powdered sugar from granulated sugar and worked color into the margarine to make it look more like butter.

This week Hergenroeder's Woodlea Bakery is celebrating its 50th anniversary at that location with drawings, price rollbacks and a reprise of some of those items that '40s-era customers craved -- "Victory" layer cakes made with brown sugar (white sugar was rationed) and icing made with marshmallows and skim milk. There will also be drawings for various items, including a television, a VCR, cookie jars and fruit.

"We just wanted to have a little celebration for our customers," said Dolores Hergenroeder Pomles, daughter of John E. Hergenroeder. Today three generations are involved in the business that's been the family's profession for more than 100 years.

L The bakery is at 4905-07 Belair Road. Phone: (410) 488-7717.

The lifestyles of the rich and famous include eating potatoes -- or so it seems from a new cookbook by Enid Nemy called "Hot Potatoes" (Doubleday, $15) which offers 21 recipes from spud-loving celebrities such as Geoffrey Beene, Carol Channing, Paloma Picasso, Bobby Short and Barbara Walters -- and, of course, Robin Leach.

The petite book includes potato tips and lore, as well as some non-celeb recipes. Here's a sample, from advice columnist Ann Landers:

Tuna stuffed potato

Serves one.

1 large potato, baked

1 3 1/2 -ounce can water-packed tuna, drained

1 stalk celery, finely chopped

1 tablespoon finely chopped onion

2 tablespoons plain non-fat yogurt, or 1 tablespoon feta cheese

1 tablespoon Dijon or other mustard

1/2 tablespoon grated Parmesan cheese, optional

Heat the oven to 375 degrees.

Split the baked potato lengthwise and scoop out the flesh. Mix with tuna, celery, onion, yogurt or feta cheese and mustard. Stuff potato mixture back into the potato shells. Sprinkle with a half-tablespoon Parmesan cheese, if desired (or leave plain, or sprinkle with paprika).

Bake 15 to 20 minutes until crisp on top.

Variation: Substitute your choice of chopped cooked vegetables for the tuna for a lower-fat and lower-calorie dish.

Since March is National Nutrition Month, consumers have probably heard about the U.S. Department of Agriculture's Food Guide Pyramid, which ranks foods according to their importance in the diet. The base of the pyramid, and thus the most important group, is the rice, bread, cereal and pasta group.

USDA suggests six to 11 servings from the group per day -- but consumers with health concerns or people who are just interested in a more healthful diet might long for a little more information. One source is a toll-free hot line run by the American Dietetic Association's National Center for Nutrition and Dietetics Chicago.

Through the end of the month, a special recorded message answers some common questions about the role of rice, bread, cereal and pasta in the diet. The same message will be repeated in September.

The line operates all year, with recorded messages 24 hours a day in both English and Spanish. In addition, consumers consult registered dietitians about specific questions from 10 a.m. to 5 p.m., or get referrals to local dietitians for personal diet counseling.

The number is (800) 366-1655.

Contadina lightens up

It's really good -- but is it really good for you? All too often, favorite foods fall into the "no" category. Producers are beginning to recognize that just about everybody these days is watching consumption of fat and/or sodium -- or at least trying to. The latest to introduce a "light" version of some popular products is Contadina, with six new pasta and sauce offering that are lower in calories and fat and, in some cases, cholesterol-free.

The three new pastas are Light Cheese Ravioli, Cholesterol-free Fettucine, and Cholesterol-free Spaghetti Style Pasta. The sauces are Light Alfredo Sauce, Light Tomato Sauce and Light Garden Vegetable Sauce.

Suggested retail prices range from about $2 to about $3.50; the products should be available wherever Contadina products are sold.

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