Did You Know?...
Reusing Cooking Oil UPS Blood Pressure
NEW YORK (Reuters Health) - Experts say that different types of cooking oils are better for you than others, and a new study suggests that the number of times you reuse cooking oils can also affect your health.
Spanish researchers found that people whose kitchens contained any type of oil that had been reused many times over were more likely to have high blood pressure than people whose cooking oils were changed more frequently.
People who ate foods cooked with sunflower oil also showed a higher risk of high blood pressure, while consuming more olive oil appeared to protect people from high blood pressure.
Based on the findings, study author Dr. Federico Soriguer of the Hospital Civil Plaza in Malaga recommends that people cook with olive oil whenever possible, and discard any oils after using them up to two or three times.
Although olive oil is generally considered to be a healthy addition to meals, the findings suggest that repeatedly reusing the oil may invalidate its favorable effects on health, Soriguer told Reuters Health.
Many of the study participants consumed the so-called Mediterranean diet, which features liberal use of olive oil and has been linked with numerous health benefits.
Soriguer explained that followers of the Mediterranean diet often use an "oil bath," or deep fryer, to fry foods. However, when the same pot of oil is repeatedly reheated, the oils begin to degrade, releasing substances known as polymers and polar compounds that can become absorbed by food.
To measure the effects of repeated use of cooking oils, Soriguer and his team measured levels of polymers and polar compounds from oil samples taken directly from the kitchens of 538 adults.
The more polar compounds and polymers present in oil samples taken from a participant's house -- a sign the oil had been reused repeatedly -- the more likely it was that participant had high blood pressure.
However, people whose blood samples contained a relatively high concentration of fats predominantly found in olive oil were less likely than others to have high blood pressure, Soriguer and his team report in the American Journal of Clinical Nutrition.
Olive oil that had been repeatedly reused tended to show a lower concentration of polymers and polar compounds than other types of oil, suggesting that olive oil degrades more slowly than other types, Soriguer explained.
He added that although the Mediterranean diet features heavy use of olive oil, its rising cost is inducing some followers to substitute other types of oil, or to use a mixture.
Soriguer noted that his findings have induced him to make a personal change. "I have removed the fryer out of my house," he revealed.
SOURCE: American Journal of Clinical Nutrition, December 2003.
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Next Monthly Theme...
Recipes For Romance
With Valentine's Day just around the corner, share with us those recipes you consider when preparing that special meal for your sweetheart. Is there a special beef or seafood dish he/she enjoys? How about that aphrodisiac to all...chocolate? Share your favorite recipes for romance with us, won't you? Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for February's theme issue is Friday, January 30th.
Theme recipes must have subject: "Recipes for Romance" and will be posted on Sunday, February 1st.
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Crazy Corner...
BLONDE?
Shared by Pat, LA
A lady took her friend to get her car from the mechanic.
When her friend came out she asked her, "Is everything
okay with your car now?"
Her friend said, "Yes, thank goodness. I was worried that
the mechanic might try to take advantage of me, so I was
relieved when he told me all I needed was twenty dollars
worth of blinker fluid."
Sure To Make You Laugh
Shared by Shirley, WA State
1.. I was thinking about one of the status symbols of today -- those
Cell Phones that everyone has clipped on. I can't afford one, so I'm
wearing my garage door opener.
2.. I was thinking that women should put pictures of missing husbands on
beer cans!
3.. I was thinking about old age and decided that it is when you still
have something on the ball but you are just too tired to bounce it.
4.. I thought about making a movie for folks my age and call it "Pumping
Rust"
5.. I have gotten that dreaded furniture disease....that's when your
chest is falling into your drawers!
6.. You know when people see a cat's litter box, they always say, "Oh,
have you got a cat?" Just once I wanted to say, "No, it's for company!"
7.. I thought about how mothers feed their babies with little tiny
spoons and forks so I wonder what Chinese mothers use. Perhaps toothpicks?
8.. Employment application blanks always ask who is to be notified in
case of an emergency. I think you should write . . . A Good Doctor!
9.. Why do they put pictures of criminals up in the Post Office? What
are we supposed to do . . . write to these people? Why don't they just put
their pictures on the postage stamps so the mailmen could look for them
while they deliver the mail?
10.. I was thinking about how people seem to read the Bible a whole lot
more as they get older; then it dawned on me, they are cramming for their
finals.
HEAVEN
Shared by Stoney, Mount Hope, WV
The preacher was going at it hot and heavy. Finally he shouted out ???Who wants to go to heaven???? Everyone raised their hand except for one old guy in the back. The preacher said ???What??™s the matter brother, don??™t you want to go to heaven when you die???? The old man said ???When I die, yeah. I thought you were getting up a party to go now.???
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Amazon.com Valentine's Day e-Cards!
Special Valentine's Day cards for him and for her, and for anything in between; and left to it; and right. Amazon.com not only lets you send these cards for free, you can also attach a gift certificate for your Valentine.
FREE Valentine's Day Cards
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Your Favorites...
Today's favorites are all from Pat, Auburn, WA
Only someone with a severe onion allergy will quibble over the multiple uses of this fragrant bulb. However, the onion also brings tears to the eyes of the cook. To keep eyes from tearing, some pros recommend peeling and cutting onions under cold running water. Others suggest keeping one's mouth firmly shut. Still other cooks say you must place two unlit wooden kitchen matches, coated ends out, firmly between slightly sealed lips. There is no rationale behind this practice, but amazing results have been claimed.
On to the recipes:
German Onion Soup
Make about 6 cups
Ingredients
6 cups White Stock (recipe follows)
3 large onions, chopped
1/4 cup (1/2 stick) butter or margarine
1 Tbsp. flour
2 egg yolks, beaten
Salt and pepper to taste
Directions
Prepare stock and set aside.
In large saucepan, saute onions in butter over high heat about 15 minutes or until golden, stirring often. Reduce heat to moderate. Stir in flour; gradually stir in stock; cook 10 minutes. Stir about 2 Tbsp. hot soup into egg yolks; then add to soup. Cook over low heat, stirring constantly 5 minutes or until creamy and thickened. Season with salt and pepper.
Nutrition info per 1-cup serving: 308 calories, 11 g protein, 26 g carbohydrates, 18 g fat, 142 mg cholesterol with butter, 118 mg cholesterol with margarine.
White Stock
Ingredients
6 cups milk
1 small onion, chopped fine
Strip of lemon peel
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. flour blended with 2 Tbsp. water
2/3 cup cooked rice
Directions
In a medium saucepan, bring milk to a simmer. Stir in onion, lemon peel, salt and pepper. Gradually stir in blended flour. Add rice; simmer uncovered, stirring occasionally, 20 to 25 minutes. Discard lemon peel.
Onion-Cheese Snacks
Make about 20 slices
Ingredients
4 large onions, cut in 1/4-inch slices
1/4 cup butter or margarine, melted
1 cup grated Cheddar cheese
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. dry mustard
3 Tbsp. beer
Directions
Arrange onion slices in single layer in greased 13x9x3-inch baking pan. Brush with butter. Bake in preheated 350-degree oven 15 to 20 minutes or until soft.
Meanwhile, mix cheese, salt, pepper, mustard and beer. Spread on warm onions. Broil 3 to 5 minutes or just long enough to melt cheese.
Nutrition info per slice: 57 calories, 2 g protein, 3 g carbohydrates, 4 g fat, 13 mg cholesterol with butter, 6 mg cholesterol with margarine
Onion Souffle
Makes 4 servings
Ingredients
5 large onions, sliced
1 cup salted water
2-1/2 Tbsp. butter or margarine, divided
2 Tbsp. packed brown sugar
1-1/2 Tbsp. flour
3/4 cup onion stock (see Note)
1/3 cup heavy cream
3 eggs, separated
1 cup grated Swiss cheese (4 ounces)
Dash of cayenne
Directions
Place onion, water and 1 Tbsp. butter in medium saucepan; cover and simmer until water is absorbed and onions are soft, about 10 minutes. Force through sieve or mash. Add sugar; set aside.
In saucepan melt remaining 1-1/2 Tbsp. butter; stir in flour. Gradually stir in onion stock, then the cream. Add onion mixture.
Beat egg yolks. Stir about 2 Tbsp. hot onion mixture into yolks, then add to saucepan; remove from heat.
In small bowl of mixer with clean beaters, beat egg whites until stiff; fold into onion mixture. Pour into well-greased 1-1/2-quart baking dish. Bake in preheated oven 350-degrees 25 to 30 minutes or until set. Sprinkle with cheese and cayenne. Bake 5 minutes longer or until browned.
Note: Use instant, onion-broth seasoning or onion-flavored bouillon cubes.
Nutrition info. per serving: 406 calories, 16 g protein, 27 g carbohydrates, 27 g fat, 266 mg cholesterol with butter, 244 mg cholesterol with margarine.
Huevos Cebola (Onion Eggs)
Makes 1 serving
Ingredients
3-1/2 cups finely chopped onions, divided
3 Tbsp. oil, preferably olive, divided
2 eggs, beaten
Salt to taste
Directions
In deep, heavy small skillet cook 3-1/4 cups onions in 2 Tbsp. hot oil over high heat 15 minutes or until soft and very brown, stirring often to prevent sticking.
Reduce heat to moderate; cook, stirring often, 45 minutes or until very soft and dark brown. Remove from heat; cool 5 minutes. Add to eggs; salt to taste.
Lightly saute remaining 1/4 cup onions 3 to 5 minutes; add to egg mixture. In skillet heat remaining 1 Tbsp. oil. Pour in eggs. Shake pan to prevent sticking. When eggs are almost firm, slide spatula around edge; turn to brown the underside. Serve at once.
Deep-Fried Onion Rings
Makes 6 to 8 servings
Ingredients
6 medium Bermuda or mild white onions (about 2-1/2 pounds)
1 slightly beaten egg
1 cup milk
3 Tbsp. cooking oil
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. salt
Cooking oil for deep-fat frying
Directions
Peel and cut onions into 1/4-inch slices; separate into rings. Set aside.
In medium bowl, combine beaten egg, milk, and 3 Tbsp. oil. Blend in flour and salt just until moistened.
Fill deep fat fryer to 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, into batter to cover; let excess batter drip back into bowl.
Working quickly, place each ring in hot oil. Fry rings, a few at a time, about 2 to 3 minutes or until golden brown, stirring once with fork to separate onion rings. Remove from oil with fork or slotted spoon; drain on paper towels.
Repeat with remaining batter and onions. Keep cooked onion rings warm on a paper-towel-lined baking sheet in a 250-degree oven. Sprinkle with salt just before serving.
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Heart Healthy...
CARROT CAKE WITH MOLASSES ICING
~Sent in by Larry Holmes, Ontario, Canada
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
?? teaspoon salt
?? teaspoon nutmeg
pinch cloves
1 ?? cups sugar
1 can (8 ounces) crushed pineapple in juice
3 tablespoons vegetable oil
1 teaspoon vanilla extract
3 cups shredded carrots
3 large egg whites
Molasses Icing:
2 large egg whites
?? cup sugar
?? cup cream of tartar
pinch salt
2 tablespoons unsulfered molasses
Preheat oven to 350?° F. Line 13x9-inch baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl. Beat
sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry
ingredients just until combined. Stir in carrots. Beat egg whites in small
mixer bowl to stiff peaks. Fold into carrot mixture in two batches with
rubber spatula. Pour batter into pan.
Bake 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack. Invert cake onto wax paper; remove pan and
foil. Spread icing on cooled cake. Cut into 16 pieces.
Molasses Icing: Combine egg whites, sugar, cream of tartar and salt in
large double boiler. Place over simmering water and beat at high speed
with hand-held mixer 5 minutes. Transfer icing to bowl, add molasses.
Beat at high speed until stiff, 5 minutes more.
Nutrition info per serving:
Calories: 205
Protein: 3 g
Fat: 3 g
Carbs: 43 g
Sodium: 215 mg
Cholesterol: 0 g
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For Two...
DINNER MENU FOR TWO
~Sent in by Bev, FL
BACON-TURKEY CLUB SALAD
6 cups bite-size pieces lettuce
4 or 5 slices bacon, crisply fried and crumbled
1 medium tomato, cut into wedges
1 1/2 cups cut-up cooked turkey
1 hard-cooked egg, Sliced
Barbecue Dressing (below)
Toss lettuce, bacon, tomato and turkey in .bowl. Gar?nish with egg slices. Serve with dressing. 2 servings.
Barbecue Dressing
1/4 cup mayonnaise or salad dressing
2 tablespoons barbecue sauce
2 teaspoons instant minced onion
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients.
Yield about 1/3 cup.
?OR:
ORANGE AND GRAPEFRUIT SALAD
1 orange, pared and sectioned
1 grapefruit, pared and sectioned Crisp salad greens
Ruby-red Dressing (below)
Arrange orange and grapefruit sections in pinwheel design on salad greens. Garnish with maraschino cherries if desired. Serve with Ruby-red Dressing.
2 servings.
Ruby-red Dressing
Beat 1/4 cup currant or cranberry jelly and 2 tablespoons oil-and-vinegar dressing until smooth.
Time-saver: Substitute 1 can (11 ounces) mandarin orange segments, drained, for the orange and grapefruit.
BUTTER STICKS
1/4 cup butter or margarine
1 cup buttermilk baking mix
1/4 cup water
Salt
Heat oven to 425??. In oven, melt butter in baking pan, 9x9x2 inches. Stir baking mix and water with fork to a soft dough. Turn onto floured cloth covered board; smooth dough into ball and knead 5 times. Roll into rectangle, 6x4 inches. Cut into 8 strips, 4x1/4 inch.
Dip each strip into melted butter, coating all sides, and arrange in pan. Sprinkle salt lightly on strips. Bake until golden brown, 10 to 12 minutes. 8 sticks.
SAVORY BEEF STEW
2 tablespoons shortening
1/2 to 3/4 pound beef stew meat, cut into 1-inch pieces
1 1/2 cups water
1 beef bouillon cube
1/2 clove garlic, finely chopped, or 1/8 teaspoon instant minced garlic
1/2 bay leaf, crumbled
1 teaspoon salt
1/8 teaspoon allspice
1/4 teaspoon lemon juice
2 small onions or 1- medium onion, cut into quarters
2 medium potatoes, pared and cut into 1-inch cubes
2 medium carrots, cut into 1-inch pieces
1/2 package (18-ounce size) frozen green peas
1/2 cup water
2 tablespoons flour
Melt shortening in 2-quart saucepan; brown meat. Add 1 1/2 cups water, the bouillon cube, garlic, bay leaf, salt, allspice and lemon juice; heat to boiling, stirring occasionally. Reduce heat; cover and simmer until meat is almost tender, 1 to 1 1/2 hours.
Add onions, potatoes and carrots; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add peas; cook until vegetables are tender, about 10 minutes.
Shake 1/2 cup water and the flour in tightly covered jar until smooth. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute. 2 generous servings.
QUICK BLUEBERRY COBBLER
1/2 can (21-ounce size) blueberry pie filling*
1/2 teaspoon shredded orange peel
1/2 cup buttermilk baking mix
2 teaspoons sugar
2 tablespoons orange juice
2 teaspoons butter or margarine, softened
Heat oven to 400?°. Mix pie filling and orange peel in ungreased 2 1/2-cup casserole. Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough. Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture. Bake until topping is light brown 15 to 20 minutes. Serve warm, with light cream or ice cream if you like. 2 servings.
*Leftover pie filling? Serve in tart shells or use as a topping for vanilla Ice cream, lemon sherbet, vanilla pudding, pancakes or French toast.
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