Cooking light without giving up old favoritesThe doctor...

TIDBITS

March 06, 1994|By Karol V. Menzie | Karol V. Menzie,Sun Staff Writer

Cooking light without giving up old favorites

The doctor says cut out the fat in your diet; so you say goodbye to family favorites such as lasagna, pot roast and coconut cream pie . . . or maybe not. Cooking Light magazine, which specializes in low-fat, low-calorie healthy cooking has compiled a baker's dozen recipes for time-honored favorites "made over" from their old-fashioned high-fat ways. Besides the three mentioned above, there's mocha pudding cake, carrot cake, creamy potato salad and fudgy mint brownies. The booklet is called "Cooking Light Classics" and it's free. To order, send a self-addressed, business-sized envelope stamped with two first-class stamps to: Cooking Light Classics, P.O. Box 1708, Birmingham, Ala. 35209.

Gene Autry did it. So did Frank Zappa, John Denver and Julie Andrews. What is it? It's yodeling, and if you can do it, you just might wine a trip for two to the traditional home of yodeling, the Swiss Alps. Care*Free Sugarless Gum is celebrating the introduction of its new Alpine Mint flavor with a national "Total Yodel Contest." Prizes include T-shirts and, for one lucky yodeler, a six-day vacation for two in Switzerland that includes a 130-mile all-day trip on the Glacier Express, a sightseeing train that crosses 291 bridges and goes through 91 tunnels.

Care*Free is not looking for run-of-the-mill yodelers, however; they suggest using one of today's musical styles such as rock, rap, Bluegrass or salsa to give a distinctive edge to your yodeling. To enter the contest, call (800) 94ALPINE (it's eight digits, but that's OK, just dial them) between now and April 30. You'll have 60 seconds to give your name, address, phone number and best yodel. The first 100,000 yodelers to enter will be eligible to win the trip to Switzerland. You can enter only once, and no professional musicians are allowed. Maybe you can sing your way into history as the world's first Cajun yodeler.

Eddie's turns 50

It was 1944. World War II was winding down. A loaf of bread cost 9 cents and a gallon of milk cost 62 cents. The average family income was $2,378 a year. The Dow Jones average was at 143. Pensive won the Preakness. And Victor Cohen opened a new grocery on Roland Avenue in Baltimore. At first it was called Victor's Market, and it was in the Morgan Millard shopping center. Then Mr. Cohen opened Eddie's a few blocks north and '' still later, consolidated Victor's and Eddie's at 5113 Roland Ave.

Now, owner Nancy Cohen Kaplow, who joined her father's business more than a decade ago, has dedicated March to celebrating 50 years of neighborhood grocery stores in Roland Park. There will be cakes given away every day, product demonstrations, drawings and other events at the store, which prides itself on combining old-fashioned service -- like carrying customer's groceries, and offering delivery -- with the latest trends in good-food/gourmet shopping -- a wide selection of produce and take-out items that include "spa cuisine" light dishes.

A trip around the world in 200 recipes can be found between the covers of a new cookbook from the Foreign-Born Information and Referral Network of Columbia, Md. Recipes range from frijoles a la Mexicana to Yorkshire pudding to Norwegian berry pudding with cream.

The book, "Recipes from Around the World," is available at FIRN's office, 10630 Little Patuxent Parkway, Suite 209, Columbia, Md. 21044-3204; and at Cappuccino Books and Cafe, 8480 Baltimore National Pike, Ellicott City (in the Normandy Shopping Center). To order by mail, send $12 for each book plus $3 postage and handling for the first copy and $1 for each additional copy, to the FIRN address. FIRN is a nonprofit service agency that helps refugees and immigrants settling in Howard County.

Here's a sample recipe from the book:

Thai chicken

Serves 4

1 pound boneless, skinless chicken breasts

2 tablespoons minced parsley

2 teaspoons soy sauce

1 teaspoon red pepper flakes

1/2 teaspoon grated fresh ginger

2 cloves garlic, minced

1/4 cup lime juice

1 teaspoon oil

2 scallions, minced

Place chicken breasts between sheets of wax paper and pound to even thickness ( 1/3 -inch to 1/2 -inch). In shallow glass dish, combine next seven ingredients. Add chicken, coating pieces with marinade. Refrigerate for 30 minutes, turning pieces midway. In a large, no-stick frying pan over medium-high heat, warm the oil. Add chicken (reserve the marinade). Sizzle chicken about 5 minutes per side, or until cooked through. Transfer to a platter. Add marinade to pan. Boil about 30 seconds. Drizzle over chicken. Sprinkle with scallions.

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