The gamecock. (Columbia, S.C.) 1908-2006, December 06, 1995, Page 5, Image 5
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Featuring
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Inclu
Statewide/ Regional
Personal 1-800#, Personal
WA
wiy ivial
Independent Agent
@ Chap
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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
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Skypagers
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-* Motorola Advisors
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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
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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
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" 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
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MAGAZINE! vS \5
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1
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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
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u
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DREAMS
Professional Center for Paralegal Studies
I offer the next PARALEGAL program,
eginning January 2,1996. Call Heath
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oluinbia Junior College