European Stars and Stripes (Newspaper) - February 09, 1990, Darmstadt, Hesse                                Valentine Frozen dinners continued from Page 13 chocolate decorator icing 2 ounces 2 squares Semi Sweet baking chocolate 1 Tablespoon Butler 2 Tablespoons Coffee rum Brandy or Cream Pinch of Salt 1 cup confectioners sugar 1 Teaspoon Vanilla Well the chocolate and Butler together in a Small heavy bottomed Saucepan Over very Low heat stirring constantly to prevent scorching As soon As the Butler and chocolate have melted remove the pan irom the heat and stir in the Collee or rum. Brandy or Cream and Salt. Sill the confectioners sugar into the pan. A Small amount at a time stirring Well alter each addition add the Vanilla and beat with a wooden spoon until the ingredients Are thoroughly blended. Makes approximately w cup of very still icing Lor use in a cake decorator Oraham Cracker brownies 114-ounce can 1 v cups sweetened condensed milk 2 Teaspoons Vanilla extract i Teaspoon Salt 1 6-ounce package 1 cup Semi Sweet chocolate chips 1 cup coarsely chopped pecans 2 cups Graham Cracker crumbs made from approximately 24 2-Inch Graham crackers pre heat the oven to 350 f Lor Metal baking Panor 325 f Lor Glass baking pan Buller very heavily the Bottom and sides of an 88x2-Mch baking pan in a Large bowl mix together the sweetened condensed milk Vanilla and Salt stir in the chocolate chips chopped pecans and Graham Cracker crumbs. Mix with a wooden spoon until All the ingredients Are Well blended the dough will be very still put the dough into the Well buttered baking pan. And use your hands to Pat it into an even layer in the pan bake at pre heated 350 f 325 f Lor Glass baking pallor 20 to 25 minutes Lei the brownies Cool to room temperature in the pan then Cut them into 2-Mch squares. Makes 16 very Rich brownies. Note in this recipe do not use unsweetened evaporated milk which happens to be called condensed milk in some european countries use Only american style canned sweetened condensed milk an extremely Sweet creamy thick product ii you live in a part of Tho world where american style canned sweetened condensed milk is not available you can use the recipe below to make your own at Home sweetened condensed milk 1 cup instant non fat dry milk solids not reconstituted v cup confectioners sugar Vij cup boiling water 3 Tablespoons melted butter put All the ingredients into a blender Container and blend on High Speed until the mixture is completely smooth. Refrigerate until needed up to i week. Makes i it cups which is equal to 1 14 ounce can of sweetened condensed milk this article originally appeared in stripes Magazine in 1985 go healthy by Carole Sugarman Washington Post o longer is it enough to be Quick convenient microwaveable Low calorie attractively packaged and decently priced now Frozen dinners have to be healthful too so alter a generation of Turkey to dinners and Chicken pot pies alter almost a decade of lean cuisine and other calorie controlled spin oils and after a mid bos saturation of Premium dinners Frozen food is getting another Facelift. Significantly reduced in sodium fat and cholesterol from Many traditional Frozen lines the next Era of dinners and entrees is being formulated according to the dietary recommendations of National health organizations. With names such As healthy Choice or right course package slogans touting entrees to healthier living and nutrition labels describing their contents in minute detail these Frozen meals Are geared to the 35-year-old-and-up crowd that wants guilt free last food according to their makers. Americans Are less concerned with eating to be Skinny and More concerned with eating to be  said Steve Anderson chief executive office of the american Frozen food Institute. The move toward nutrition minded entrees comes at a time of highs and lows for the $15 billion Frozen food Industry Between 1984 and 1989, certain categories such As Frozen dinners and juices declined in volume while products such As Frozen sandwiches and breakfast goods boomed by 360 and 68 percent respectively according to Arbitron Sami a Market research firm. While marketers predict those trends will continue particularly for Frozen sandwiches such As hamburgers and cheeseburgers indications Are that the healthful Side of the Frozen food department is definitely Worth watching. Industry is showing an intense amount of interest in the health oriented products says Len lev is executive editor of Frozen food age Magazine. We think they re great says Jayne Hurley associate nutritionist at the Center for science in the Public interest a consumer advocacy group sales Are double our expectations says Susan Hanley spokesperson for Colagra makers of healthy Choice a line of Frozen dinners in National distribution since september. In fact according to Arbitron Sami healthy Choice was one of the top three Frozen food products of 1989 while the manufacturer supplied nutritional profiles of the new products vary somewhat they All follow similar dietary guidelines less than 30 percent of calories from fat less than 100 milligrams of cholesterol under olten Well under 850 milligrams of sodium while holding below 330 calories per serving. Hanley of Colagra said it look a considerable amount of time to formulate healthy Choice when you take Tat and sodium out it s hard to make it taste  she said. It took Stouffer s four years to formulate right course according to company spokeswoman Roz o Hearn. One of the problems said o Hearn was finding purveyors who made flavors and ingredients compatible with the line s dietary constraints. For example. Stouffer s had to search out a source Lor Low sodium canned mushrooms and de fatted peanuts and also chose unusual text riders such As de fatted Peanut flour. To add flavor without excess sodium the line contains such untraditional spices As sea seasonings blends of dulse edible red algae with garlic Nori with Ginger and kelp with Cayenne. Kelp a Type of seaweed does contain sodium according to o Hearn but Only a Small amount is needed because its flavor is so pungent. One of the aspects that sets these new items apart from traditional Frozen dinners and entrees is the innovative and concise nutrition information that appears on their labels. Package contents Are compared with the daily dietary recommendations that have been touted by health organizations but which often gel lost in the translation to the supermarket. For example the Back panel of healthy Choice s sirloin tips dinner lists the National cholesterol education program s daily recommendations for fat saturated fat polyunsaturated fat and cholesterol and the National Academy of sciences Safe and adequate dietary intake Lor sodium. Listed across irom each recommendation is the percentage contained in the sirloin tips. On the front panel of right course entrees a bar Chart depicts the amount of cholesterol sodium and fat in the item As it compares to the american heart association s daily guidelines. People Are confused about the numbers said Michael Audette. Marketing manager for new ventures or Stouffer s. We needed a Way to express them in As simple a Way As  Audette said the firm s Market research showed that Consumers responded extremely Well when presented with formats putting the entrees in perspective with daily dietary recommendations. What also sets the new dinners and entrees apart from one another is their taste. In an informal sampling by Washington Post food Section staff selections from Stouffer s right course were consistently and markedly better than either healthy Choice or be menu Light style. Nevertheless most of them taste the same or Are even better than Many traditional or other Low calorie Frozen dinners therefore if you eat Frozen food it seems to make sense to switch or at least give the healthier alternatives a try. Right course entrees a combinations and Good que particularly considering Thi tenderloins in Peanut sauce vegetables was surprising fact to Many a chinese Tak mixture in the sliced Turke with Rice Pill was also Sui product containing such u wheal berries. Dried Apricot Brandy. The beef Dijon will sauce contains both Dijon while healthy Choice Dir packaging Black Lacque sophisticated Forest Green that the main courses gent sauces and Odd flavors. To and sodium in these dinner and it is noticeable. Soup s on by Colleen Pierre Baltimore Sun not everyone is into Frozen  is a great Lime to get into real food the kind you Cook from scratch thai makes the whole House smell wonderful. Some scratch meals become week Long Lime savers for families on the go. Pot meals like soups and stews easy to make while puttering on the weekend can become instant work night dinners when reheated in the microwave. Old family favourites can become health foods when you decrease meat a Complex carbohydrate Ingr Rice potatoes and noodles Snow soup is one i Lei Narcie years ago. Ii is the c made to Greet each Snow i assembled in about 15 my simmers for an hour while 5 the time you re done it s d delicious. The original recipe Callec beef but i use Hall the me vegetables. Snow soup Brown 1 Pound of group a 5-Quarl dutch oven or Lar slice and add 2 Large carry and an enormous onion or add 21-Pound cans Oft of Barley. 2 Bouillon cubes Pepper. 2 Tablespoons drive water. Simmer 1 hour until Barl serve with hoi bread or fresh fruit. Page 14 stars and stripes Friday Debrui