Winnipeg Free Press

Winnipeg Free Press (Newspaper) - September 8, 1990, Winnipeg, Manitoba Winnipeg f afterschool pick Eup pea nutty treats Are Ideal to take the Edge off those Hearty afterschool appetites without spoiling dinner now that schools Back for another parents Are once again faced with the task of filling the lunch Box and making sure there Are snacks on hand when the kids come go the door after the minute they get most children instinctively head for the fridge in search of something to tide them Over until the trick is to make sure that something is reasonably nutritious and yet not enough to spoil their appetites before nutritionists say protein and Cal Ciu Mrich foods such As cubes of chocolate milkshakes or snacks containing Peanut butter Are always a Good bet with kids if left within easy fresh fruit and Cut up raw vegetables Are an other Good afterschool Al purpose syrup for All those Energy boosting milkshakes and chocolate an economical alternative to store bought chocolate syrup is the Fol lowing homemade Al purpose its made of water and and is easily cooked up in just stored in the re it can be used in All sorts of snacks stirred into a Glass of cold in milkshakes or As a Topper ice chocolate Sheet cake 2 cups Al purpose flour 2 cups granulated sugar cup butter or Margarine 1 cup water cup Cocoa Vic cup Buttermilk or sour Cream 2 eggs what you eat Alice Krueger 1 Teaspoon Vanilla 1 Teaspoon baking soda Teaspoon Salt preheat oven to measure flour and sugar into mixing in Saucepan heat water and Cocoa to boiling pour Over flour sugar mixture beat to beat in remaining pour into greased ilxl7inch cookie Sheet with bake about 2025 minutes or until ice with chocolate nut icing while chocolate nut icing heat to boil cup butter or Margarine with Cocoa and y3 cup stir in 3 cups icing i Teaspoon Vanilla and cups chopped Wal pour immediately Over hot it will be Runny but firms up As it spread slowly from Centre to outer note a 10xl5inch Jelly Roll pan can be but it is a bit icing is More Apt to run off recipe source company coming cakes by Jean pare Peanut butter and Jam bars 2v4 cups rolled Oats 2 cups Al purpose flour Teaspoon Salt Teaspoon baking soda cup softened cups packed Brown sugar 4 divided 1 can sweetened condensed milk not evaporated milk cup Peanut butter 1 cup Raspberry Jam preheat oven to in medium stir together Salt and baking in larger mixer bowl Cream but gradually beat in add 3 of the one at a beating Well after each add dry ingredients and mix until com in another gradually stir sweetened condensed milk into Peanut beat in remaining egg spread half of the oat mixture in Bottom of greased 9xl3inch rect angular baking spread with Raspberry Jam pour condensed milk mixture Over drop Small spoonful of remaining oat mixture Over bake 4045 minutes or until Cool and Cut into store co Vered in makes about 36 recipe source bordens chocolate Putty Chews 2 cups sugar cup Cocoa cup milk cup butter cup Peanut butter 1 Teaspoon Vanilla 3 cups Quick cooking rolled Oats 1 cup chopped peanuts Combine sugar and Cocoa in a medium stir in milk and bring to a boil Over medium stirring boil gently 2 remove front add Peanut butter and Vanilla stir until smooth and stir in Oats and quickly drop from Small spoon onto waxed paper lined cookie each with a Cool until makes about 4 dozen recipe source frys Al purpose chocolate syrup cups sugar iy2 cups Cocoa 2 cups water 2 Teaspoons Vanilla in medium Combine Cocoa and stir in Cook and stir Over medium heat until mixture comes to a re Duce heat and simmer 5 stirring let stir in cover and store in makes about 3 double chocolate shake place 3 cups chocolate ice cup cold 14 cup Al purpose Choco late syrup and Teaspoon Pepper mint extract in blender cover and blend until Cocoa Honeybee shake in blender Combine 3 cups Vanilla ice cup cup Allpurt pose chocolate syrup and 2 table spoons chocolate banana shake in blender Combine 1 cups 1 cup Vanilla ice 1 medium banana and cup Al purpose chocolate recipe source frys wine sulphides harmless to most q i keep seeing the term contains sulphides on wine mostly from the Why Are they the Only ones adding this chemical to their wine a there All wines have no matter where there activist groups but the question continues to be Ever since january of Law had demanded that All wine be sold in America Bear the warning contains american activist groups pushed the government for the supposedly out of concern for those who Are allergic to but All wine has some Sulphur in it and always has Small amounts of Sulphur Are natural by products of Sulphur is a natural preservative and prevents bacterial spoilage and Browning from among other it is a common wine practice to add More Sulphur to increase that protective through advances in modern bottling the need or any added Sulphur is de creasing yet if there was a genuine threat to a portion of our de spite All its a sulphate warning Label would be a Wise but was it really necessary a taste of wine Andrew Sharp the push for a sulphate warning came amid the health frenzy of the mid to late generated in Large measure by ant alcohol it in my part of the Youcan is Sulphur a risk to the Public Are there really that Many people allergic to it chronic asthmatics More re search has revealed that the Only human reaction to Sulphur comes from chronic and Only five per cent of that group Are allergic to asthmatics represent about five per cent of the population in North As immunologist Vincent Marinkovich states sulphides in wine Are Safe for per cent of the american to reduce risks even most of the minute amounts of Sulphur in commercial wine Are bound sul a kind to which people generally dont further studies wine fermentation produces Small amount of have revealed that sulphides in fresh fruits and fruit juices and fish Are of greater concern to sulphate sensitive Consumers than the Levels in ill leave it up to you to decide if this warning on wine labels was really weekly wine rating 3549 5w9 70 85 86100 great wine Morandell Ruster Tea 1981mlcc 750ml description full bodied and this Brocken Beeren Auslee from Austria has Lush fruit with layers of very Good sweetness experts rated it 87 average consumer rating 90 bringing it All together with Pearl Mcgonigal this article brought to you compliments of Canada Safeway freezing nectarines and plums can be done with of All methods of food freezing is one of the simplest and least the natural fresh fruit flavors and nutritive values of most fruits Are Well maintained by the summer fruits season is a Brief one May through sep so Why not savor Summers fresh flavors during the fall and Winter months freeze a Harvest of Juicy Golden peaches or nectarines and a Rainbow of colourful plums while the season though Many think freezing fruit Means packing in summer fruits can also be successfully packed with or without if youre counting opt for the pack without its a simple method with naturally Sweet and satisfying select fruits for freezing of High from your Safeway produce remember freezing Only preserves Quality it cannot improve and nectarines should be fully but not fruit that is not quite Ripe should be keep at room temperature in a ripening bowl or loosely closed paper bag for several to prepare sort Wash in cold water to remove peach skins dip in boiling water 10 to 15 plunge into cold Cut peaches in twist slightly to loosen Peel off halve or though it is not necessary to remove nectarine the same procedure May be if peaches and nectarines will Discolour when exposed to the air or during Freezer to prevent one of the following treatments should be used when preparing Large amounts of fruit for freezing at one place peeled fruit into a solution of 2 Tablespoons each Salt and vinegar to 1 gallon cold Drain and rinse before use commercially prepared ascorbic acid mixture As manufacturer dissolve Teaspoon pure ascorbic acid crystals in 1 Tablespoon cold add to 1 quart prepared toss thawing fruits always thaw Frozen fruits in unopened either in the refrigerator or under cold running until defrosted enough to separate fruits packed in dry sugar thaw faster than those in fruits without sugar or syrup take to insure More uniform turn pack or Container several the texture and appearance of Frozen fruit Are Best when icy freezing peaches or nectarines unsweetened pack prepare peaches or nectarines As if stir in 1 quart prepared fruit with 1 to Tablespoons commercial ascorbic acid mix but pack fruit in plastic Freezer freeze in single layer until then sweetened pack follow above procedure but stir the ascorbic acid mixture with use 2 to 4 Tablespoons of sugar for 4 cups of or if syrup pack prepare desired allow 1 to cups syrup for each quart prepare fruit As above if stir vie Teaspoon pure ascorbic acid Crys tals into each 4 cups of cold pack fruit into Freezer add syrup to leaving 12 Inch to keep fruit place crumbled Wax paper on top before Seal and measure desired amount of sugar and water into stir gently Over Low heat until sugar chill thoroughly before very Light syrup Light syrup medium syrup heavy syrup sugar cups 1 2 3 4 water cups 4 4 4 4 yield of syrup cups 5 5vi freezing plums unsweetened pack Wash whole dry Thor arrange fruit in a single layer in plastic Freezer freeze in single layer until then sweetened pack halve and pit in Large Sprinkle 2 to 4 Tablespoons Over 4 cups stir gently to pack in Freezer bags or Freezer con leaving proper Seal and to cup sugar May be As syrup pack halve and pit in Large add 1 cup sugar to 5 cups Cut stir gently until each piece is coated with let plums sit until a syrup pack plums and syrup into plastic Freezer con leaving proper Seal and Plum Jam an old fashioned classic for a modern 3 4 cups 1 litre crushed it cup water 4 Lemon juice 7ft cups sugar 1 Pouch 85 my liquid fruit pectin Wash remove pits and crush Mea sure in Large preserving Kettle and add water and Lemon stir until mix Ture cover and simmer 15 add bring to a full rolling stirring boil hard for l remove from stir in pectin and stir and skim 5 pour into hot sterilized jars and Seal in v Safeway we bring tall together peach whip 1 cup pureed peaches 2 egg Whites at room temperature 4 tbsp Berry sugar whipped Cream beat egg Whites until soft peaks add two table spoons sugar and continue beating until stiff peaks add additional two Tablespoons sugar and peach Puree and beat pour into 6 glasses and chill in refrigerator for several Garnish with whipped Cream before Pimm wik Iii inquiries to pm Mpwo Algil do Box 260 r3c h4 ;