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L ^BBDHCBBZ^KZHC3^-^BCHCBinHCJBClHC Featuring Digital i Motorola Pro-Encore ' Inclu Statewide/ Regional Personal 1-800#, Personal WA wiy ivial Independent Agent @ Chap ^ palm Campus Ministry Bodv and Soul Dinner and Program: "End of Semester Celebration & Farewell to Graduates" Wednesday at 5:30 pm Worship & Dinner Sunday 5:30 pm Partnership Among Lutherans & Methodists 728 Pickens St. 799-7363 Mass Sunc Rev. M 1610 Greene Street 799-5870 For the holiday season, Health and Wellness Programs presents a variety of traditional family favorites, with a hearthealthy twist. Hickory-Smoked Turkey Breast Hickory chips 1 (3-pound) skinned, boned turkey breast 1 T olive oil 2 tsp lemon juice 1 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp paprika Vegetable cooking spray Fresh thyme sprigs (optional) Soak hickory chips in water at least 30 minutes. Rinse turkey breast with cold water; pat dry. Tuck loose ends under thickest part of breast. Secure turkey with heavy string at 2-inch intervals. Combine olive oil and lemon juice; brush over turkey. Combine basil and next five ingredients; sprinkle over turkey. Prepare charcoal fire in one end of grill; let bum 15 to 20 minutes. Place hickory chips on coals. Coat grill rack with cooking spray, and place turkey on grill. Insert meat thermometer into thickest part of turkey. Place turkey on grill opposite hot coals and cook, covered, one and a half hours or until meat thermometer registers 170 degrees. Remove string before slicing. Garnish turkey with thyme ET'S sprigs, if desired. Yield: 12 servings (143 calories per serving). Gas Grill Directions: To smoke turkey on gas grill, preheat grill to medium-hot (350 to 400 degrees) using both burners. After preheating, turn left burner off. Place hickory chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill. Place turkey on rack over left burner. This recipe courtesy of the Oxmoon House pubfcaion, "Cooking Light Cookbook 1995". Taylor's Store Low-Fat Cmstless Quiche Smoked Turkey and Cheddar 2 C egg substitute (equivalent to 8 eggs) 1 C low fat cottage cheese 1/2 C bread crumbs (may use herbed ones) 1/2 C smoked turkey breast, cubed 1/2 C low fat Cheddar cheese, grated 4 green onions, minced Salt, pepper, herbs to taste Spray tart pans with cooking spray. Sprinkle bread crumbs on bottom and sides. Blenderize egg substitute and cottage cheese until smooth and creamy. With blender running, add dash of salt and pepper to taste. Divide chopped turkey breast among ine six individual ran pans ^or spread n over the bottom of one large pan). Ladle 1/2 cup of egg/cheese mixture into each ( .. .-x ci X?"j!K-s5:S' siS?i^S?:sS5s#" I Jlif +4SSP* Skypagers p Alphanumeric -* Motorola Advisors ding I National Coverage Voice Prompt, Voice Mail For more info, call Starpage Communications 739-5705 lains Corner The Carolina Chaplains Association The Carolina Chaplains Association promotes cooperation and fellowship as the foundation of the diversity of religious life at Carolina. All association members support the role of healthy religious development as a significant part of higher education. All of the chaplains and counselors of the Carolina Chaplains Association are available for counseling and spiritual guidance. 1 lomas More Catholic Center lay 11am, 6 pm; Mon.-Thurs. 12:15 pm Confession Sat. 2-3 pm or by appt. Newman Club Evening Prayer - 6:45pm Meetings: Tues. 7 pm lichael F. McCafferty, Chaplain (across from the School of Nursing) GET tart pan. Sprinkle each with grated chee and minced green onion. If fresh or dri herbs are available, they may be sprinkl on top as well. Bake in 350 degree oven for 20minutes, or until set. Serve immediat Yield: six servings. You can add any combination ff \ j , of lean f i f J f meats, ( : L l? | vegetables, \ \ \ herbs or low \\ ] fat cheeses. \ \ Some ideas '' \ l include: spinach, . mushrooms, onions and mozzarella cheese with jggjjM and nutmeg | tomato! mozzarella and fresh basil (a touch Italian); and turi< ham, salsa and Cheddar with fresh cilan (Tex-Mex style). This recipe courtesy "Heart Heall Hospitality, Low Fat Breakfast Recip s ^ SAM I u m a LAS1 ted Ho CoA4*C A HISTOF Efficient One Bee Two Be< Rents include all All rates quotec (Leases available, ] Sumr $100 per May J Located i University of Soi and the State C offers the pr down I (803; 1230 Pendleton Str< COOi se From The Manor At Taylor's Store Bed ed and Breakfast Country Inn" 60 Stuffed Turkey Sandwich Loaf 30 :ly. 2 C thinly sliced green cabbage 1/4 C coarsely shredded carrot .... ...... 1/4 tsp salt f( |\ coarse [ J J f n. ground black \ ? f I] pepper | f \ \ lemon juice Vl 1 \\ 8 curly-leaf XLh** 4***" I lettuce ^V t 1/4 lb. thinly sliced roast flat' ^PKS into 1/2 inch JL~ : strips mfct t*" ||[ 3/4Cnonor jy luwidiowKsa mayonnaise 1 ,b round ? " loaf of ;ey French or Pumpernickel bread, unsliced tro 3 T cranberry-raspberry fruit, crushed hy Combine cabbage, celery and carrots es in a bowl; toss well. Combine sugar, salt, ECOC 5IFIEI ?:5: si#a*WW$8F' I Resull JSfiF ' it 1IC RESIDENCE cy $405 Iroom $465 iroom $500 A 'T A - 1 TA / ummes anu caoie 1 v. I are month to month prices subject to change) ner Special montn discount 1 - August 1 icross from the ith Carolina Horseshoe lapital, Cornell Arms emier location for :own living. ) 799-1442 jet Columbia, SC 29201 KIN' sage, pepper, mayonnaise, and lemon juice; stir well. Pour over cabbage mixture; toss well to coat. Set aside. Slice off top third of loaf of bread; set top piece aside. Hollow out bottom piece, leaving a 3/4 inch thick shell. Reserve remaining bread for another use. Line bread shell with 4 lettuce leaves; top with half of turkey, half of crushed fruit, half of cheese, and half of cabbage mixture, pressing firmly. Repeat with remaining ingredients; cover with top piece of bread and press firmly. Wrap sandwich loaf tightly in heavy-duty plastic, and chill up to 12 hours. Remove plastic and cut into wedges to serve. Makes eight servings; 223 calories each, 13 percent calories from fat. Festive Holiday Egg Nog 6 C skim milk 1/2 C sugar 1 tsp vanilla extract 8 oz egg substitute 1 tsp rum extract 1/4 C brandy, optional ground nutmeg and cinnamon for garnish In large saucepan, overmedium heat heat five cups milk, egg product and sugar until thickened, stirring constantly. Remove from heat; stir in vanilla and rum extracts. Cover; chill. Just before serving, stir in brandy, if desired. Thin to desired consistency with remaining skim milk. Sprinkle with nutmeg & ,-M^W OS ts. /,- m % w I HLr o | " PARALEGAL ^ ^ f STUDIES t i^P Stran *? 4PW0^ f EUB^/i passeS? ^ 1995^ On January 1st 1996 Eurail rates go up! Buyyoi and you'll still be able to start using ii ALL PASSES ISSUED ON Curopass Youth* Eura 5 days, 2 months, 4 countries $ 198 15 da II days, 2 months, 5 countries $366 1 moi Eurail Youth Flexipass* 2 moi 5 days, 2 months, 17 countries $255 10 days, 2 months, 17 countries $398 *Youth fares are available only lor passengei first date of travel. *Youth fares are available for 2nd Class tra' FREE^Student Travels'* IiMSl7fflri/ > CIEE: Council on International Educational Exchange Internet: http://www.ciee.org/cLs / and cinnamom. Makes 8 servings; 128 calories (without brandy), 0 g fat. Pumpkin Spice Cake 2 3/4 C flour 1 tsp baking soda 1 tsp ground-cloves 1 tsp ground nutmeg 1 16 oz. can pumpkin 1/2 C unsweetened applesauce 1 C chopped dates 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 11/2 C sugar 3/4 C egg substitute 1/4 C vegetable oil 1 tsp powdered sugar jr pass in December 1995 t before July 1,1996! THE SPOT! il Youthpass* ^ ys, 17 countries $398 ^ ith, 17 countries $578 ^ iths, 17 countries$768 ^^ 3 if rs under age 26 on their /el only. MAGAZINE! vS \5 ? ? 1 /ctshome.htm jjgj^ j|_ Combine flour, baking powder, baking soda, salt, cloves, cinnamon and nutmeg in a bowl; make a well in center of mixture. Combine 11/2 cups sugar, pumpkin, egg product, applesauce and vegetable oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in dates. Spoon batter into a Bundt pan coated with cooking spray. Bake at 350 degrees for one hour and five minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and let cool completely on a wire rack. Sift powdered sugar over cooled cake. Makes 16 servings; 214 calories per serving, s I I I Q u UEGAL?PARALEGAL*PARALEGAL URSUE YOUR DREAMS Professional Center for Paralegal Studies I offer the next PARALEGAL program, eginning January 2,1996. Call Heath ige today for more information, 254-6065 oluinbia Junior College