Newspaper Archive of
Valley News and Views
Drayton , North Dakota
Lyft
May 27, 2010     Valley News and Views
PAGE 12     (12 of 12 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 12     (12 of 12 available)        PREVIOUS     NEXT      Full Size Image
May 27, 2010
 

Newspaper Archive of Valley News and Views produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Page 12 May 27, 2010 F un, Fitne ss & Valley News & Views Test Your Cooking K By Julie Garden-Robinson, Food and Nutrition Specialist, NDSU "Is there a bandage around here?" the young man asked me, holding his hand. Oh, I need to stress knife safety, I thought to myself as I found a box of bandages in the food lab. Fortunately, the cut was minor. It was caused by someone dropping a knife in a sink of soapy water unbe- knownst to this young man. My student interns and I were teaching basic food preparation to student ath- letes who would be leaving the dorms and a campus meal plan with dozens of food choices on the daily buffets. Soon they would be cooking on their own. Their coaches were eager to have them stay in shape by eating nutritious meals during their summer break. I looked around at the food preparation lab, which has six kitchenettes. The room seemed extra small when occupied by a couple dozen student athletes. Although I'm not par- ticularly short in stature, I felt quite small compared with guys who were prob- ably 6 foot 4 inches tall and weighed 250 pounds. Before they attended our class, the student athletes took a cooking quiz that was provided by Betty Crocker Kitchens. We also had them rate their cooking knowledge and skills. None of our students rated themselves as "ready to have my own cooking show on the Food Network." About 69 percent rated themselves as average or below average in II I their cooking knowledge. Despite their less-than- stellar self-ratings, 75 per- cent would be cooking at least one meal a day for themselves during the sum- mer. We began the class by go- ing through the answers to the quiz. Then they learned about quick and easy food preparation using a slow cooker, making a stir-fry, us- ing a food thermometer and measuring accurately. They prepared several items and tasted a variety of foods, including baked sweet potato fries, fruit salsa, stir-fry, pulled pork and slow cooker baked beans. All the recipes are avail- able on the http://www. ndsu.edu/eatsmart website and by going to the 2009 "Eat Smart. Play Hard. Together" magazine. Additional recipes can be found in the "Cooking 101" series under the "For Singles/Couples" link. If you were to take the food preparation quiz, how would you do? These are some of the questions from a national cooking quiz and are the ones most frequently missed by our group of stu- dents. Test yourself. The an- swers are at the end. 1. How much uncooked rice is needed to yield 1 cup of cooked rice? (13 percent of our participants answered this correctly) a. 1/3 c. b. 1/2c. c. 3/4 c. d. lc. We reserve the right to limit quantities. Not all sale items available at eli participating stores. Starting and ending dates may vary by store, Not responsible for graphic or typographical errors. SALE PRICES GOOD MAY 26 - JUNE 1 PHONE 701-454-3811 DRAYTON, NORTH DAKOTA HgU.R.: Monday-Friday 8:00 A.a. TO 8:00 P.M. / Saturday 8:00 A.M. TO 6:00 P.M. Sunday 9:15 A.M. TO 4:30 P.M. KRAFT WHIP S 1 ss Sgss 6-8 Quart  30 oz. Can .................... """ Jar Hershey's $329 Chocolate Bars . 6 Count Package Hy-Top $ l 29 Ice Cream Cones ...... 12-18 Count Kraft S 29 Marshmallows ........ lo-lo.5 ozs. Hy-Top 3/$500 Graham Crackers ..... 14.40ZS. Bush's Assorted 2/$400 Baked Beans ............ 28 ozs. Bus"'s Assortea 2/$400 Grilling Beans ........... 22 ozs. Creamettes Macaroni, Rings or Shells. 7 oz. Box 88 Kraft Assorted 2/$4o 0 Salad Dressing ......... t6 ozs. JELL-O Assorted GELATIN DESSERTS 5/SQoo  3 ozs. $3,99 'for 2 Bags Pillsbury Assorted 3/$1 I O0 Frostings .............. 12-16 ozs. Planters =2. Peanuts .................. 16 oz. Jar Kellogg's 2/$500 Frosted Mini Wheats... 6 ozs. Deep Woods Off ........... 6 ozs. $4 99- Smucker's $ I 99 A-, $ 379 Mardi Gras 3/$ 300 Ice Cream Topping ... 11-tl.25 ozs. Steak Sauce ............... 10 ozs. Paper Towels ................ Hy-Top Assorted 3/$500 Sweet Baby Flays Assorted $ I 88 Hy-Top 2/$300 Sugar Wafer Cookies ..... 9 ozs. Barbecue Sauce .......... 18 ozs. Plastic Wrap ........... lOO Feet Aaeo.ed 3/s9oo Hy-Top $ I 29 Reynold's Selected $Jb99 Black Olives 6 oz Can Aluminum Foil lP DoleShaStapineapplePP .... 12 Pack 12 oz, Cans20 $ -I 29 Hy-Top ' ............ $ l 29 Hy-Top ............... 2/' " $JR OO Relish ............... lO ozs 7-7/8 Foam Plates ...... 50 Count ozs.$ I 88 Hy-Top Assort: $ I 88 ,s.s lb. sag a.,L .. Hy-Top ozs. Pickles 32 OZS. I Cherry Pie Filling ........ 2! $. .................... Kingsford limlLYY Gedney 99 Pillsbury 3/$A100 I .... Charcoal V Sauerkraut .............. 32 oz. Jar Cake Mixes ............ t8.25 oz. =,i' " l l 2 Per lb. 1trADE llIes... $ 4S i, iiiiiED BACON...Z"SSOo'z? .s0,,,,,o.o..,,,,...,.,,. $ 99 POLISH SAUSAGE,,,, 2 John Morrell $1 68 Ham Portions ............. Per lb, Cloverdale Tangy $699 Summer Sausage ....... ,28 ozs. Oscar Mayer z/$ 3oo Wieners ................ 16 ozs. John Morrell 3/$1 O0 Bologna ................ 12 ozs. 'I' Schweigert $41:48 Old Fashioned Wieners... tbs,-U 85% Lean $29e Hamburger ............... Pe b EEDLESS WATERMELON 200680t0 FRESH BLUEBERRIES ....... Cut-Up Watermelon ............... Per Ib,5 9 sweet 2/$ l O0 Corn-on-the-Cob ........... l .aby $1 09 uarf :s .................. 1 lb. Bag 2/$600 U%PBERRIES,, " 1f2 Pint 2/$ O0 S00R00AWBERRIES ... 5 C:00On Crisp $ I 09 Celery ................... Per Stalk Hot House $ i 99 Tomatoes ................. Per lb. CAS8 CLAY WHIPPING CREAM Sl00e CASS CLAY ORANGE JUICE Crystal Farms S 1 29 Cream Cheese ............ 8 ozs. I =2" I Can't Believe It's Not Butter -16 ozs, Cass Clay Assorted $ II Sour Cream ..............  ozs. i Case Clay Assorted S 89 Chip Dips ................. 12ozs. CASS CLAY Assorted Flavors PREMIUM ICE CREAM COOL WHIP Ore Ida Assorted ,2t$Z O0 French Fries .......... . ozs. Ore Ida 2/$600 Tater Tots or Hash Browns -s2ozs. 6 Per Box 2/d00 Fudgesickles or Cream Pops ',qr Old Orchard Assorted S/$dO0 Lemonades ............. 2 ozs. 2. Which cooking meth- od would retain the least amount of nutrients in veg- etables? (19 percent of our participants answered this correctly) a. Microwaving b. Stir-frying c. Boiling d. Steaming 3. How many teaspoons are in a tablespoon? (23 per- cent of our participants an- swered this correctly) a. 2 b. 3 C. 4 4. As a general rule of thumb, how many "servings" are in 1 pound of boneless meat (ground beef or bone- less chicken)? (48 percent of our participants answered this correctly) a. 2 b. 4 c. 6 d. 8 5. How long should you keep leftovers, such as a cas- serole, in the refrigerator? (48 percent of our participants answered this correctly) a. 1 day b. 3 days c. 5 days d. 7 days 6. How long should you wash your hands before eat- ing or preparing food? (48 percent of our participants answered this correctly) a. 5 seconds b. 10 seconds c. 20 seconds d. 1 minute 7. You would use a Dutch oven when preparing which of the following? (55 percent of our participants answered this correctly) a. Lasagna b. Cake c. Beef stew The answers are 1. a; 2. c; 3. b; 4. b; 5. b;6. c; 7. c After lots of joking, tasting and cleanup with no further injuries, our student ath- letes earned excellent scores when they took the quiz after the class. Here's one of the reci- pes they tried and liked. We didn't have any leftovers. Slow Cooked Barbecued Beans 1 pound lean ground beef 1 1/2 c. chopped onion 1 (16-ounce) can baked beans, undrained 1 (16-ounce) can kidney beans, drained 1 c. ketchup 4 tsp. prepared mustard (or to taste) 2 tsp. cider vinegar 1/4 tsp. salt (optional) Brown the meat with on- ions in a nonstick pan over medium heat. Drain any ex- cess fat. Spray the slow cook- er with a nonstick cooking spray or use a slow cooker liner. Combine all the ingredi- ents in the slow cooker. Cook on low for six to eight hours or on high for two hours. Makes eight servings. Each serving has 320 calo- ries, eight grams (g) of fat, 40 g of carbohydrate, eight g of fiber and 720 milligrams of sodium. (]ulie Garden-Robinson, Ph.D., L.R.D., is a NDSU Ex- tension Seruice associate professor in the Department of tJealth, Nutrition and Ex- ercise Sciences. Her phone number is 701-231-7187 and she can be reached online at julie.garden-robinson@ ndsu.edu) MEMORIAL DAY HOURS: 9:00 A.M. -- 1:00 P.M. Get a Jum ) Start on Kelly's AD. Get it befor( the )aper comes out by going to www.valleynv.com.