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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Aug. 28, 1991)
W8.H Food ednesday, August 28, 1991 The Battalion Page 19 fast food restaurant to provide nutrition information ambassi; •' hinted || | 1 diplomij" iltics. He; L ' sometl NEW YORK ( Ap ) ~ Bur § er terthatda® n S W ' B use posters and tray lin- ,i d t he se nutrition information in acethe u ^ ew City restaurants in 3n One o> s l 1 PP or t a on nutrition dis- 'linister 5. closure proposed by the city's con- er the ^Y meT chief - n The legislation that Consumer pffairs Commissioner Mark Green Yeltsin $f nt to tBe Council would re- who ra H 11 ' 16 the posters and tray liners in akeover 3^* f as t-t°od establishments in the partne ' city. Burger King Corp. has decid- r p ar , ed to act on the bill before it be- 1 lawmat c|)mes law. i the need! //Bur 8 er Kin 8 is ea S er to take reoublirB 6 ^ ea< ^ w hhin the industry/' said he would*ny Gibbons, chief executive of- 1 fiu r of the world's second-largest dn't ha,«rrfS? d com P a I'y- We want to provide more Emsumer information so con- Rimers can make educated healthy choices of their own," Green said. "And, second, we want to encourage more healthy competition for healthier foods among fast-food firms themselves." He said Con sumer Affairs had tried to get support for the legislation from two other fast-food compa nies. Arbies, which only has two out lets in New York City, was sympa thetic but did not formally en dorse the bill. McDonald's also was sympa thetic but was "unable to sign on the dotted line," Green said. Ann Connolly, a McDonald's spokes woman, said from Oak Brook, Ill., that she did not know about Green's proposal. Green said his bill was moti vated by the poor results of a 1990 survey of 50 fast- food outlets in the city to see if they were making available to cus tomers ingredient and nutrition in formation. In 1986, Burg er King, Ken tucky Fried Chi cken, Wendy's, Mc Donald's and Jack-in-the-Box, in a settlement with the attorneys gen eral of New York, Texas and Cali fornia, agreed to have nutrition brochures and posters in their restaurants. Federal legislation that was pending at the time was dropped following the promise. Green's proposed bill would re quire fast-food establishments to: — Display an easy-to-read poster that shows calories, fat and sodi um of major menu items. — Use tray liners with advice on how to select a healthy meal. — Make available a brochure with detailed ingredient and nutrition information. — Include on the price menu board a message that advises cus tomers to read the poster. Gibbons said the new tray lin ers, with the headline "The Burger King Blueprint for Lighter Eat ing!" would be available immedi ately to all Burger King franchises. If the posters and brochures are successful, he he said. Burger King also would make them avail able to all its franchises. >ds'No salt, no fat' can be flavorful I HYDE PARK, N.Y. (AP) - Don't toss the ! v Bivor out with the fat and salt. I So says chef Robert Briggs of the Culinary L Institute of America. Briggs says many home upp lersai*^ j n narne D f healthful eating, shun ] s ' e *ssic preparation methods and dishes. I "The common misconception is that salads Je good and desserts are bad. Not necessarily Br *88 s sa y s - / ^ healthy salad smothered 3ntnat Bjtti high-fat dressing is not a dining dream i Mmes n> 4 me p~ ue/ an( j an a ppl e strudel with reduced M and sugar is not a gastronomic nightmare." r\ Iviunuiu* The first step in altering a classic recipe is to ism PtQp:( itrol, to J its. The oject is \sity of ; associates ual-use ■d the item, ith civilian identify the ingredients that, in excess, make a dish high in fat, calories, or sodium. The sec- Mid step is to decide whether more nutritious eplacements need to be found for these ingre- lients. If substitutions are necessary, some ad- stments in the recipe may be needed to fine- ne flavoring, Briggs says. For example, a traditional vinaigrette salad [essing can contain up to 3 cups oil. Substitut ing a low-calorie liquid like chicken stock, ap ple juice, or diluted orange juice slightly thick ened with arrowroot, serves the same purpose, with less fat and calories. To create the proper flavor balance, a modest 3/4 cup of oil is re tained for flavor. "In search of a better diet, many people look for new ingredients, revolutionary cook ing equipment, and the latest recipes as a rem edy for unhealthy eating habits," he says. "These can be helpful, but there's no reason not to rely on tried and proven recipes and cooking techniques as long as some modifica tions are made." You can also modify classic desserts, like apple strudel. "Desserts are the first foods excluded by most dieters or health-conscious diners, but this is not always imperative," Briggs says. Traditional recipes contain a lot of fat and sug ar, he says, but the amounts of these ingredi ents can be reduced for a more healthful — and "guilt-free" classic dessert. With that in mind, the following are classic recipes that have reduced amounts of fat and sugar. Vinaigrette-Style Dressing 3 cups chicken stock, apple juice or diluted or ange juice 31/2 teaspoons cornstarch or arrowroot 2-3rds cup vinegar 3/4 cup oil 3/4 teaspoon salt 1/2 teaspoon white pepper, ground 4 teaspoons chopped fresh herbs, such as chives, basil, oregano,and-or tarragon Bring stock to a boil. Dilute cornstarch or arrowroot in a small amount of cold stock or water and add to boiling stock. Cook until thickened. Cool mixture. Combine cooled mix ture and remaining ingredients in a blender. Blend on high speed. Use immediately, or re frigerate for up to 3 weeks. Makes 3 cups vinai grette. Nutrition information per 1-ounce serving: 50 cal., .5 g pro., 5 g fat, .8 g carbo., 55 mg sodi um, trace chol. Note: To make a lemon-flavored vinai grette, use diluted, freshly squeezed lemon juice to equal 3 cups instead of the chicken stock. Leftover vegetables, either steamed or cooked in a microwave oven, can be drizzled with some of this dressing, then refrigerated. Serve them as a topping for a tossed green sal ad or by themselves as a first course for a sum mer's dinner. Serving suggestions: The flavor of the dressing can be altered to suit a specific dish by varying the oil or vinegar used. Beginning with plain greens, use olive oil with red-wine vine gar, or try walnut oil and apple cider vinegar. To make the dressing for a salad that in cludes duck or other poultry, try hazelnut or walnut oil and a raspberry-flavored vinegar. With poached fish, serve sesame oil and bal samic vinegar. For a pasta salad, a combination of sesame oil or peanut oil with apple cider vinegar is recommended. Apple Strudel 4 Granny Smith apples, peeled, cored, quar tered and sliced, or 4 Bose pears 1/4 cup raisins 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 3 phyllo sheets, either fresh or frozen 1 tablespoon clarified butter 1 tablespoon confectioners' sugar Preheat oven to 450 degrees F. Combine ap ples, raisins, brown sugar, cinnamon and nut meg in a baking dish. Bake in a 450-degree F oven until fruit is tender, about 15 to 20 min utes. Allow fruit mixture to cool. Lay three sheets of phyllo on a non-stick baking sheet. Mound fruit mixture in a row running along one of the short sides of the phyllo. Spread one-half of the clarified butter onto the other side of the phyllo. Roll phyllo so that the fruit mixture is completely encased by the dough. The rolled strudel should rest on its seam. Brush the top of the strudel with the re maining butter. Slash strudel with a sharp knife to mark portions. Bake in a 450-degree F oven to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes before slicing. Sprinkle with confectioners' sugar when cool.Makes 5 serv ings. Note: To clarify butter, melt the butter in a heavy saucepan over moderate heat. Remove the pan from the heat. Skim the surface foam. Pour or ladle off the butterfat into another con tainer, being careful to leave all of the liquid in the pan bottom. Discard the liquid. Nutrition information per serving: 150 cal., 1.4 g pro., 3 g fat, 34 g carbo., 5 mg sodium. ■& e Recommended, Extra-strength HP Business Consultant II! 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