Nappanee Advance-News, Volume 133, Number 35, Nappanee, Elkhart County, 2 September 2010 — Page 3

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Continuous Publication Since 1879 AdvancgJVcws Periodical postage paid in Happen*#, IN 46860 pmtmmter: Please eend addfm correction* to P.O. Box 220, PtfMMttl, m 46663 • r vT. mm u ■■■ I ■ ■■■■ MHV Rick Kreps OMNI MmpP Jerry Bingle MmOI BMP Maggie Nixon CHPfIMHP Anita Munson James Neil Costello MrfaMl Mnpr Cindy Stockton PNMMIT Hmp Greg Hildebrand MMrtMl MBS Angi Rodriguez «“»•"* "a AH classifieds must be pro-paid. Deadline: Monday at 11:30 a.m. AlVOPtltlll Cal Angi at 1-000-9330356 tor rate HofmaHon or to place an ad. Deadline: Thursday at S p.m. Ltial Notlcts OsedWnaWedneaday at spm pitori SibscrlptlMS Annual sUjecripSon price (52 issues) is s2l fe>elateands26oul-oMala. To renew or start a new or to salve <Mbwy preUsms, cel tie OaXaHon Department at 1-800-933-0066. . „ ■ ... 4. t • II Publisher reserves the right to reject, edit or cancel any advertising at any time without liability. Publisher's liability for error is limited to the amount paid for advertising.

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Stir-fry a tasty way to enjoy vegetables

Summer is a great time for you and your family to eat more vegetables and an easy way to enjoy them is in a stirfry. So you may ask, "What is or what does stir-fry mean?" To stir-fry is to cook small, bite-sized pieces of vegetables and meats quickly over high heat in a very small amount of oil. The cooking technique sauteing and stirfrying are basically the same. The difference between the terms is primarily cultural. The stir-fried preparation technique reflects the Chinese plate which includes many vegetables. There are key words in the definition that are important: high heat, small pieces, very little oil. When stir-frying, the foods are cooked by both the heat of the pan, the oil and the other foods that are being cooked. The name tells you what you should be doing when you are cooking; the ingredients should be stirred in the skillet or pan almost constantly during the cooking so the food cooks evenly and doesn't stick. Stir-frying is an ideal way to maintain nutritional value, preserve the colors, flavors, and textures of foods, our cooking pan can be a skillet, a pan/skillet, a pot or a wok. When I am stir-frying I prefer my pan skilly or a wok. If using a skillet alone, I often end up stirring die food right out of it. A wok has a sloped, deep sides and may require less oil than does a saute skil-

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Purdue Extension Elkhart County By Mary Ann Uenhart-Cross Extension Educator, Consumer Familv Science let. My favorite is really what I call my pan/skillet, it is a skillet that has deeper sides than most skillets but not as deep as a pot. If you only have & pot you could also use it. The benefit to cooking with less oil means that stirfried foods are healthier for you and have fewer calories than other fried foods. Each piece of meat collects in the bowl of the wok or skillet and is quickly seared and cooked. Stir-frying can also be prepared in your electric skillet. Some references mention that the skillets require more oil but I have not found this to be true, I just work really fast and keep stirring. Stir-frying is much healthier than frying, not to mention less messy, simple and good for you. Like most cooking you do a lot of the work before you actually cooking and enjoy the food. The speed of stir-frying requires that the slicing, chopping and dicing be done in advance. Keep in mind that everything happens quickly when you do start to cook, so organization is most helpful. 1 have also found it helpful to have ready all the spices I'll need along with

Advance News • Thursday, September 2, 2010

sauces and thickening ingredients already blended. For the best cooking results heat the wok or pan/skillet first, then add the oil in a thin stream around the outside of the pan. As the oil slides down the hot sides it both heats to the best cooking temperature and oils the sides of the wok to help keep the food from sticking. I like to keep oil in small squirt bottle, this helps from getting too much in the skillet. If you do get too much, use a paper towel or pour it out of the wok. There are no set rules in stir-frying; you can be as creative as you like and use your favorite local fresh vegetables such as zucchini, onions, carrots, green peppers, and peas. You can also use canned items like water chestnuts and bamboo sprouts. The meat you use can be narrow strips of beef, pork or chicken. I begin cooking the meat first and then start adding the vegetables, beginning with those that require the most cooking first. 1 like to add the seasonings while cooking the meat so they blend with the meat; and the bottom line it just smells really good! Just add the ingredients and toss and stir until it is all done. Oncb the and meat is done and the‘Vegetables are tender-crisp, then you can add a com starch glaze with more seasoning. This is wonderful severed with rice, either white or fried or just as is. Enjoy these veggies!

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Photo submitted Apple Fest Committee Serving on this year's Nappanee Apple Festival committee are, front row, from left, Gale Gerber, Sue Conrad, Jeff Wise, Jen Wise, Mindy Abel, Mike Sheetz; second row, from left, Sam Beachy, Terry Elphick, Susan Snyder, Mim Hartman, Lora Beachy, Mark Riege; third row, from left, Bruc# Ostrowski, Larry "Moose' Klotz, Donna Persing, Pam Shaw, Heidi Helmuth, Angela Moerchen, Heather Adamson, Brandi Kitson, Janet Swindle; fourth row, from left, Tom Schiefer, Lairy Andrews, Wade Snyder, John Dougherty, David Helmuth, Mel Stutzman, Maynard Miller.

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