Indianapolis Recorder, Indianapolis, Marion County, 24 October 1981 — Page 7

houotjKeepirV

WITH BRENDA POLLARD

Snacks count

Snacking has become the *Eat snacks slowly and ele-

American pasttime. Every- gantly.

where you look, everyone

seems to be eating. It's almost impossible to avoid food in between meals, with coffee breaks, cocktail hours, bridge parties, business meetings and all social gatherings. Even if we try not to think about food, T.V. commercials, newspapers, magazines and billboards constantly remind us of the things we can, but should not eat. *Snacks count when adding up calories. *Snacks count when planning for the basic four food groups. *Snacks count in the week's food budget. *Snacks count when making your shopping list. Snacks can count for you, through careful alert planning. Learn: To snack without the risk of losing control. When to snack without building a constant urge to

eat.

What to choose as snack foods without ruining your balanced food plan. T e snack er net to soack , 1. Never skip no skimp at a meal. Snacks often pose a problem because they are unplanned and are taken when resistance is low. Skimping at meal times often invites the urge for food later in the day. (Watch those weak moments). 2. Don’t purchase snack foods that you have trouble resisting. If it’s there, you just might eat it. Do yourself a favor by not allowing the temptation in the house in the first place. Shop with a list and on a full stomach and even avoid those snack aisles so it doesn’t tempt you to buy what you shouldn't 3. Minimize contact with food between meals. Out of sight equals out of mind (Maybe!). At least try to avoid the kitchen during your weak moments. At parties, sit far away from the snack table. 4. Keep yourself busy. Snacking is often motivated by boredom, rarely born of true hunger. 5. Elat snacks at predetermined times. Plan to have snacks at specific times, this will help train your body to expect food at certain times of the day. 6. Do nothing but eat while snacking. Make snacking a purely enjoyable experience. Avoid training your body to expect food during certain activities (TV watching, reading, talking on the phone). If you need that snack —sit down, eat it and enjoy it to the fullest. Sneaky Snack Foods Choose snack foods that fit into a food plan. The Milk Group: Select skimmed milk, cottage cheese, plain yogurt, and ice milk. Vegetable Group: Munch on asparagus, broccoli, cabbage, carrots, cauliflower, celery, cucumber, eggplant, endive, escarole, green beans, kohlrabi, mushrooms, peppers, squash and tomatoes. Fruit Group: Select fresh, canned or frozen with no sugar added. For your juices, choose tomato, grapefruit, orange, tangerine or mixed vegetable. Bite into apples, apricots, bananas, berries, cantaloupes, figs, fruit cocktails, grapefruit, grapes, melons, oranges, peaches, pears, pineapples, plums, tangerines. or watermelons. A little is nice, but too much is a problem. Keep snacks in bounds: *Plan your snack with premeasured portions of well chosen snack foods. *Eat snacks in the same place as you eat your normal meals. *Make snacks as attractive as possible.

Fraai the Kitchens of 8TOKELY VAN GAMP. Inc.. Cheesy Beaa and Frank Fondue 1 can (21 oz.) Van Camp’s* Pork and Beans V» cup Stokely’s Finest • Tomato Catsup 2 Tblspns. brown sugar 1 tspn. instant minced onion 1 cup American cheese, cut in chunks Vi lb. wieners, cut in 1” pieces. In blender, puree first 4 ingredients. Pour into medium saucepan, add cheese and heat until cheese has melted, stirring occasionally. Meanwhile, heat wiener chunks, covered, in oven at 350°F for 10 minutes. Transfer bean sauce to fondue pot and keep warm over flame. Using fondue forks, dip warm wieners in bean sauce. Makes about 3 cups fondue sauce. Tangy Bean Salad Vt cup white vinegar Vt cup sugar Vi cup vegetable oil Vi cup chopped onion Vi cup chopped green pepper 1 can (16 oz.) Stokeley’s Finest* Cut Green Beans, drained 1 can (15Vi oz.) Stokey’s Finest* Cut Wax Beans, drained 1 can (15 oz.) Stokey's Finest 9 Dark Red Kidney Beans, drained Red onion rings (optional) Combine vinegar, sugar, oil, onion, and green pepper in large bowl and mix well. Drain all beans and add to dressing. Toss gently and marinate in refrigerator for at least 4 hours or overnight. Serve in bowl lined with lettuce. May be garnished with onion rings. 10 servings. Peach Pizza 1 pkg. (18 oz.) refrigerated sugar cookie dough 1 pkg. (8 oz.) cream cheese, sof-

tened

i tblspns. sugar Vi tspn. vanilla extract 1 can (29 oz.) Stokely’s Finest* Sliced Peaches, drained 2 bananas, sliced Vi cup apricot preserves 2 tblspns. water (about) Preheat oven to 375°F. Grease a 14” pizza pan. Slice cookie dough in 1/8” thich slices and completely line pizza pan with raw dough, overlapping slices. Bake 12 minutes. Cool completely. Blend cream cheese, sugar and vanilla un-til smooth. Spread over cooled crust; top with well-drained peach slices and bananas, arranged decoratively. Blend apricot preserves and water; glaze fruit with mixture. Refrigerate until ready to use. Cut like a pizza. 8 servings. Nice to know: grapes, strawberries, bing cherries, or melon wedges may be used with the peaches. (Brenda Pollard is a program assistant with EFNEP Co-Op Extension, Purdue University.

A Black Newspaper... UNIQUELY YOURS!

SUBSCRIBE TODAY

DON'T LET THIS HAPPEN TO YOU BUY A... PERMA - LIFE BATTERY AT THE

BATTERY SERVICE CENTER. 3539 EAST 3Sth STKEET

SYR. BATTERY ms son cars chlt $44.95 ac.

OffRMON-fMt.ft SATBRBATt" 2 ■MS42-147S

Epsilon Chapter jewels 3 new sorority sisters

IMt IMMANAPOUS KfCOROIt SATURDAY, OCTOBER 24,1911

PAGE 7

THOSE CLOSE to her feel Mrs. Lottie B. Stonbark is well deserving of her cojigratulatory greeting she received on her -Hth birthday October 12. Mrs. Stanback, 191U Holloway, is the mother of seven, has 27 grandchildren, 32 great-grandchildren and one great-grandchild. Her daughters are

Emma Fowkles, Chicago; and Mary P. Jones and Jeanme Smith, both of Indianapolis, am! Teresa Jones of East St. Louis. Sons are Larry E. Jones, Chicago, and Durmon Jones Sr., and Raymond Jones, both of Indianapolis. \Marcell Williams photo]

Even before his first birthday, a child benefits from being read to and told simple stories. Vital for language development, it also gives the toddler the enjoyment of undivided attention from another member of the family.

Fpsilon Chapter of Alpha Pi Chi Sorority is proud to announce the accepting of three new sorority sisters. They are Sorors Evelyn Lowe. Freida Collins and Sue Parsons. The jeweling ceremony was held Saturday, October 3, at Sheraton Ho^el -East followed by lunch. Soror Juanita Talley, deanof pledges and Midwest Regional’s first vice-president officiated. She was assisted by Soror Joyce Rayford, Midwest Regional corresponding secretary, who is also a member of Alpha Zeta Chapter, and Sorors Coraetta Rollins, Epsilon's vice-president. Also Soror Frances LawNew meal price scale operating at child center The budget pinch is pinching, to a certain extent, Kingsley Terrace Child Development Center, 2031 East 30th. Says director Olivia C. Holt new criteria is being put into effect to determine whether certain children will continue receiving free meals and whet her those who pay will have to pay more. "A change.” she says, “has been made in the current income poverty guidelines used to determine eligibility for free and reduced-priced meals for children served under the Child Nutrition programs.” Ms. Holt suggests parents either visit the center or call 924 1996.

among guests.

All members were presented

corr ™ DO „dini secretary ‘' l ' rUn< ' a "' 5 for OUtstandinK SCT- " '. ^ , - by their president atonic Other members present were wjt|l {T eid t|) * Sorors Mildred F'emmtr. pres. ^ word o( A | h , pj C|l| .

dent; Christine Ford, recording Sorority ”

secretary; Joel Barton, trea ‘ The new feted lhe surer: Vivian Under, financial entire chapter at a , avish secretary; Essie Hathaway and dinner with gifts and games at Bernice Walker. the horm? of Freida

Soror Martha Shelton was Collins.

THE WHEELER Boys Club is preparing for their annual Halloween "Spooky Experience. " Carnival festivities will be held at the Wheeler facility, 2310 East 30t h. October SO, 6-9 fern. The public is invited. Pictured with Halloween th vocations are Mrs. Mary Cole, staff member, and Robert Cole, club member. \MarceU Williams photo]

standard

supermarkets l9 8» c0

Land ‘O

Lakes

20-24-lb. avg.

grade ‘A’

young

turkeysii

round steak

Com Country porti

cubed pork cutlets—

168

. '«» I.

pork roast «> .88 PMcMw’t Ncfcory wnoliod wtxri* or 4 68 boneless ham.. .rT. * I. wn.M. O 68 cube steak » ,£,

10 pounders

sliced for pork steak whole boston butt 10*12?°

extra lean

ground beef 10*16?°

PRICES AND COUPONS IN THIS AO EFFECTIVE MON.. OCT. 19. 1961 THRU SAT, OCT. 24.19S1. QUANTITY RIGHTS RESERVED. U.S.D.A. choice boneless rump or round roast

National 2%

lb.

038 mm ■

lUSDA CHOICE

lowfat milk 169 ctn. | ■

margarine

Kraft parkay

.58

j 3 4 I 3 P j? 5 a y J w ■‘3 $ y P .5 „3 >• I- :* >* % $

golden

quarters

Pillsbury

valu-plus

■ ■

orange juice

quick frozen

2*1.

flour

SAVE 33 c WITH COUPON AND 10 00 FOOD PURCHASE

grade A

fresh large

■eggs

SAVE 47 l WITH COUPON AND 10 00 FOOD PURCHASE

Jonathan, wkteeap, red rome

fresh

apples

California fresh

SiwoSSSiT

broccoi

large bunch

RSIPfiSlP! nWCMl! a ■ MMttwrPKMM ■ I u*(1‘**«••<* mmt «'*> ■ ■ IfUtMflWMM mm (Ml | - » iJ «*0 ■ a a I PRISfVRY FLOUR \ \ lAMI MM '.hMt K j 4S< ~! a new m cMPrewi ftmi Z * inwi mm cmpm fimi • Lii&j

■*

> m *2 '■* ■t ;* •Z : : %. V

5 I

*1 > I £