Dieter reveals methods for lowering fat in food


January 15, 1995|By Karol V. Menzie

Betty Rohde lost 60 pounds in nine months and significantly lowered her blood cholesterol and triglyceride levels. Now the Oklahoma woman has written a cookbook to share her strategy.

There are 200 recipes in the book, called "So Fat, Low Fat, No Fat" (Fireside/Simon & Schuster, $10 paperback), from appetizers, soups and salads to poultry, meat, side dishes, breads and desserts. Here's a sample recipe, containing less than 1 gram of fat per serving:

Healthy Hearty Potato Soup

Serves 8

6 medium potatoes

2 carrots

6 stalks celery

2 quarts water

1 onion, chopped

6 tablespoons light margarine

6 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups skim milk

Peel and slice the potatoes, dice the carrots and celery, cover with 2 quarts or so of water, and cook until tender, 30 to 40 minutes. Drain, reserving the liquid and setting the vegetables aside.

In the same kettle, saute the onion in the margarine until soft. Stir in the flour, salt and pepper. Gradually add milk and cook until thickened, about 5 minutes. Stir in the cooked vegetables carefully so as not to smush them. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Gourmet benefit

Broiled oysters, shrimp consomme and veal chops with orange glaze will be on the menu at Our Daily Bread when chef Nancy Longo of Pierpoint in Fells Point and other volunteers cook a benefit dinner there Jan. 28.

The Catholic Charities Division of Community services aims to put all proceeds from the dinner, limited to 144 guests, back into the operations of the soup kitchen. There will also be a silent auction throughout the evening. The event begins at 6:30 p.m. at Our Daily Bread, 411 Cathedral St. Tickets are $150 per person. For tickets, call Alexis Sclama at (410) 560-1283.

Cooking on-line

Don't look now, but the Information Highway is about to make tracks across your kitchen. Betty Crocker is going on-line.

Members of CompuServe can hop over to the Cooks Online Forum (GO COOKS), sponsored by General Mills, to post comments and questions about Betty Crocker products or about other nutrition and cooking topics. Betty Crocker promises same-day response from a consumer-services representative. Or you can take a "virtual" tour of the Betty Crocker test kitchens in the forum library. There are also more than 50 recipes available for downloading. Besides posting messages, computer users can reach Betty Crocker staff through CompuServe Mail at 74677,116.


Several readers have complained that a recipe for a French Yogurt Cake in a recent Tidbits column didn't work: that baking it at the stated temperature of 400 degrees for 50 minutes caused it to burn on the outside while remaining undone in the center. Carol Schneider, co-author of "Midnight Snacks" (Clarkson Potter, $15), apologizes and says the correct temperature should be 350 degrees and the correct baking time 45 minutes to an hour. She also notes that the recipe works best when you use full-fat yogurt, not the reduced-fat kind.

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