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Page 12 THE HERALD OUTLOOK Saturday November 1989 Culinary Root vegetables add healthy flavor By Cldire NEA Food Editor Root vegetables turnips rutaba gas and parsnips for example used to be more popular When most fam ilies had cellars these then home grown hearty veggies were tucked away during the fallwinter harvest Theyreflt their peak now in super markets and at outdoor stands Other healthful root vegetables such as carrots and beets are avail able year round Also the a into a greased lWquart baking dish Bake in oven minutes or until mixture puffs and is lightly browned This kitchentested recipe makes servings BEETS WITH ORANGE SAUCE trash cooked In Julltnn 1 cornstarch tablespoon water 3 tablespoons grated orange rind teaspoon salt 3 tablespoons lemon juice cup orange Juice V cup butter Blend cornstarch and water in me dium saucepan Add remaining ingre dients except beets Bring to boiling point and cook stirring constantly until thick and smooth Add beets and heat through This kitchentested CARROTS potatoes and cheese add to a hearty vegetable chili part of a Central American diet has been a favorite for years among Aside from the fact that root vege tables lend a variety of flavors to a meal they contain essential dietary fiber vitamin A and vitamin C Kohlrabi rutabagas and turnips and their greens which also are tasty when cooked fall into the category of the cabbage family Eating daily por tions of these vegetables may help prevent cancer according to reports Scientific studtes also Indicate that beta carotene the form of vitamin A found in darkyellow orange and leafy green vegetables may be pro tective against cancers of the lung bladder and larynx Root vegetables are good as main dishes side dishes and in salads Take advantage of these while they are at their peak When shopping for turnips look for those that are firm and unblemished and pick the smallest ones possible Rutabagas are coarse large and pur plish Select smooth firm medium- sized ones for best flavor The parsnip resembles a long white carrot again small to medium ones are best Avoid parsnips with brown patches or those that are pli able and wrinkled The looks like an overgrown turnip or potato Its brown but the juicy sweet flesh beneath the skin is white much tike a radish FRESH GARDEN VEGETABLE CHILI Microwave method 1 medium zucchini shredded 1 medium carrot shredded medium onion finely chopped medium green pepper chopped 2 cans ounces each stewed tomatoes coarsely chopped can ounces tomato sauce 1 cup hot water 1 can 16 ounces kidney beans or chickpeas drained envelope 125 ounces chill seasoning mix Add onion mixture to turnips with salt pepper and tarragon Beat in egg yolks Beat egg whites until stiff but not dry turnip mixture Turn GEORGETOWN SPA FITNESS CENTRE EXCLUSIVELY YOURS 8771924 makes to servings JICAMAORANGE SALAD 2 pounds jicama 1 large orange or clsmentlnea peeled and sectioned 2 green onions chopped A cup corn oil 2 tablespoons fresh lime Juice 1 teaspoon minced parsley 3 drops hot pepper sauce A teaspoon salt dash pepper romalne or bibb lettuce leaves Peel jicama and cut into julienne strips or thin rounds Peel and section orange over small bowl to catch juice In medium bowl mix jicama orange Fashions For The Young At Heart 11 MAIN ST S GEORGETOWN Across from Knox Church 8732851 MAID SERVICE WHOS BEST THATS WHO WINNER TV SHOW COAST TO COAST For FREE Estimates call 87321 65 COUNTRY VIDEO GAMES I T COUNTRY RANGE PUTT I I COUNTRY YOGURT I I COUNTRY LOBSTER HEW T COUNTRY CRAFTS I I HEW I I COUNTRY PANTRY U ENJOY A DRIVE IN THE COUNTRY Comar of Una and Ad Aeroaa from In Coif Court Dally Till 8772254 RITERION I RUG CO SALES SERVICE INSTALLATIONS CARPET VINYL TILE Georgetown Ont A Tangy cranberries zip up recipes and green onions In small bowl mix remaining ingredients Including or ange juice and pour over jicama mix ture Toss Cover and chill until ready to serve Spoon onto lettuce leaves and sprinkle with extra lime juice if desired This kitchen tested recipe makes servings 1 box ounces Idaho brown potatoes 1 cup shredded Cheddar or pepper cheeae chopped green onion In microwavesafe casse role combine zucchini carrot onion and green pepper Cover loosely with plastic wrap cook on High to min utes stirring once Stir in tomatoes tomato sauce water kidney beans chili mix and potatoes Recover cook on High 10 to 12 minutes or until potatoes are tender stirring once Top with cheese and green onions Re cover let stand minutes or until cheese is melted This kitchentested recipe makes to 6 servings MIXED VEGETABLE PUREE cups Idaho potatoes pared cut In chunks cupa turnips or rutabagas pared cut In chunks cupa carrots cut In 1Inch pieces cup butter or margarine 1 egg beaten cup chopped chives teaspoon salt teaspoon pepper In large saucepan cook potatoes and turnips in 1 inch boiling salted water minutes Add carrots cover and cook minutes longer or until vegetables are tender Drain Puree vegetables in food processor electric blender or through a food mill Return to saucepan Add butter egg chives salt and pepper mix well Heat through This kitchentested recipe makes to 8 servings For All Your Fine China Silver Crystal MAIN ST MILTON 8780050 CRANBERRY BACON MUFFINS cupa or frozen cranberry coarsely chopped cup auger 2 cupa teaspoons sifted flour 1 tablespoon baking powder 2 tablespoons sugar teaspoon salt egg beaten 1 cup milk 2 tablespoons vegetable oil 2 tablespoons bacon drippings cup cooked minced crisp bacon Preheat oven to degrees In small bowl combine cranberries and cup sugar set aside In large bowl sift together dry ingredients Add beaten egg milk vegetable oil and bacon drippings just until dry ingredi ents are moistened Add bacon bits and cranberries just until mixed Spoon batter evenly into paperlined mediumsize muffin pans Bake in oven for 25 minutes or until a wooden pick comes out clean This kitchen- tested recipe makes 16 medium muffins CRANBERRY OATMEAL MUFFINS cups fresh or frozen cranberries coarsely chopped cup auger cup rolled oats 1 cup buttermilk cup vegetable shortening cup firmly pecked light brown sugar egg cup sifted flour 1 teaspoon baking powder teaspoon salt In small bowl combine cranberries and cup sugar set aside In another bowl combine oats and buttermilk let stand hour In a large mixing bowl combine shortening brown ar and egg until well blended In a medium mixing bowl sift together flour baking powder baking soda and salt stir into shortening mixture al ternately with oatbuttermilk mix ture until just moistened Blend in cranberries Preheat oven to 400 degrees Spoon batter evenly into paperlined medi- umsize muffin pans Bake in oven for 25 minutes or until wooden pick in serted comes out clean This kitchen- tested recipe makes 12 medium or small muffins CRANBERRY WHOLEWHEAT MUFFINS 1V4 cape fresh or frozen cranberries coarsely chopped cup sugar 1 egg 1 cup milk cup vegetable cup sifted allpurpose flour 1 cup wholewheat flour V cup sugar 2 teaspoons baking powder teaspoon salt Preheat oven to degrees In small bowl combine cranberries and cup sugar set aside In large bowl beat egg slightly with a fork stir In milk and oil until wellblended Stir in allpurpose flour wholewheat flour sugar baking powder and salt just un til moistened Blend in cranberries Spoon evenly into paperlined muffin pans Bake in oven for minutes or until wooden pick in serted inside comes out dean This kitchentested recipe makes 12 medi um or small muffins wiGo APPLIANCES SALE OF APPLIANCES AND PARTS Air Conditioner Tune tips Free In Store Microwave Leak Detection and Heat Test Authorized Maytag Dealer Service and Installation STREET GEORGETOWN ONTARIO PHONE UNDER NEW OWNERSHIP MANAGEMENT Gini Wanda are available for your complete hair service NOVEMBER STREAK SPECIAL i Reg 4500 On This Month SAVE 1 Dan MR HA I 1 TINTS- SAVE Reg On This Month 235 GUELPH ST BESIDE BURGER KING SCISSORS