Old bread - new bread
In connection with Utah's centennial, USU Extension Service will explore the art of breadmaking over the past 100 years, including a demonstration on how to make everything from sourdough to sugar-free, fat-free and fruit breads in the modern-day bread machine. The demonstration will be Tuesday, Jan. 23, from 12 noon to 1 p.m. at the Salt Lake County Government Center, 2001 S. State, Room S1007. There is no charge.
Taught by home economist Ginny Burton and USU Extension specialist Marilyn Albertson, the demonstration will include the use of different kinds of flours and special tips for success in using your bread machine.
Good old tomatoes
Add tomatoes to the list of foods that may be cancer-fighters. According to a recent study conducted at Harvard University and published in The Journal of the National Cancer Institute, men who eat at least 10 servings a week of tomatoes and tomato-based foods sharply reduce their risk of developing prostate cancer. Researchers of the nine-year study believe that lycopene, a compound found in tomatoes, provides the protective effect against prostate cancer. Lycopene belongs to the carotenoid family of antioxidants and is the most abundant carotenoid in the prostate gland.
Tomatoes are also rich in vitamin C. One tomato supplies about one-half of our daily allowance for this vitamin.
It's the berries
Whether dipped in chocolate, topped with whipped cream or eaten on their own, strawberries are a delightful treat - especially in winter.
Consumers can now enjoy the versatility of this fine fruit with recipes from a new brochure offered by the Florida Strawberry Growers Association. Write to FSGA, 1305 W. Dr. M.L. King Jr. Blvd., P.O. Drawer 2550, Plant City, FL 33564.
Add to the list
Resolve to eat five fruits and vegetables a day next year. Remember, servings don't have to be large. One serving is equal to:
- 3/4 cup of 100 percent fruit juice.
- One medium apple, pear, orange or banana.
- 1/2 cup cut up fruit
- 1/2 cup cooked or raw vegetables
- 1 cup raw leafy vegetables
- 1/2 cup dried cooked beans or peas.