HomeMy WebLinkAboutClinton News-Record, 1985-10-23, Page 49By TO Larson
he first American
settlers ("Meld);
discoveres1 an impartanr
trait about the Indians:
They really knew how
to use O squashes.
Native Americana of the 16:00,s
were wise to the ways of the
wilds. far beyondlha abilities of
the Anglos. From this natural
savvy they realized. members of
the genus Cucprbita (to which
all squash belong) could easily
extend summer's harvest well
into winter with no problem at
all.
It's a fact that Colonial
Americans were stunned by the
prolific nature and longevity of
ter squash.
is native American
getable can be picked in the
late summer or early autumn and
kept for as long as six months.
All that's required is a cool
place between 50 and 60•
degrees. Artificial refrigeration
wasn't needed then, and isn't
today.
Because they keep so well,
home-grown winter squash such
as butternut, buttercup, acorn
and Hubbard (which grow to 40
pounds) can actually be enjoyed
all winter long and become
sprang -time treats. An attic
makes a perfect storage
environment because it's cool
and dry, but remember to leave
the squash stems intact.
Both summer and winter
squash are true American
vegetables that startled the early
settlers. There is evidence of
Indian cultivation of squash as
early as 7000 B.C. in Mexican
caves. About 2,000 years ago
squash seeds were brought north
and have been found in the
burial mounds of Ohio and
Kentucky.
The name "squash" is
genuine New. England, appearing
in print for the first time in
1634. It comes from the.
Narragansett Indian
0 quatas-quash." New England
so responsible for one of the
t significant breakthroughs in
The name "squash" is
genuine New England, appearing
in print for the first time in
Ifi34.
h pontes from the
KatxagranSett Indian
asquatas-quash." New England
is Asa -responsible for one of the
most siguificala breakthroughs in
squash research. The highly
popular and thin-skinned
Waltham Butternut was
developed at the University of
Massachusetts field station in
that west -of -Boston community.
Cooked winter squash may be
relatively high in carbohydrates,
but considerably lower in
calories than sweet potato or
yams which are often given
similar preparations in the
kitchen. Winter squash is also a
powerhouse of fiber, vitamins
This has long been one of my
favorite winter soups. It's a
guaranteed chill chaser.
CREAM OF SQUASH SOUP
WITH CHESTNUTS
'/z pound chestnuts, raw
2 1/2 -pound butternut squash,
peeled, seeded, cubed
1 medium onion, peeled,
chopped
1 medium carrot, peeled,
sliced
1 stalk celery
2 tablespoons unsalted
butter
5 cups chicken stock, fresh
or canned
salt
pepper
'/a teaspoon nutmeg
11/2 cups light cream
In a saucepan, bring 2 quarts
of water to a boil. Cut a cross
into the flat side of each
chestnut, making sure you
penetrate the flesh inside. Drop
chestnuts into water and boil for
10 minutes. Drain. Peel by
inserting knife into opening and
remove shell along with brown
inner skin. Some of the
chestnuts may require separate
peeling of this skin. Reserve
chestnut meat.
Melt butter in a large
saucepan. Saute chopped
vegetables until softened but not
wilted. Add chestnuts, squash
and 4 tablespoons of stock along
with salt and pepper, to taste.
Bring to a boil and then reduce
heat. Cover and cook at a
simm'r for 45 minutes. Squash
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and chestnuts should be soft.
AO nutmeg to taste. Puree in
a blender or food processor. Add
=nitrating stock and cream.
Adjust seasonings and reheat
before serving.
HINTS
This soup is much tastier if
made at least one day ahead ar
refrigerated until serving time.
The flavor will be much rich
if you add 1 tablespoon cognac
or brandy during reheating just
before serving.
You may prefer ground ging
or cinnamon in place of nutme
A combination of all three can.
also be used, but with extreme
moderation.
HreastS
Continued from page 12
Breast Reduction. Women with
pendulous breasts, on the other
hand, often do have medical
cause for surgery.
Sally who wears a 38
Double -D (she is a size 7 on the
bottom) already has deep
grooves in her shoulders from
the bra straps. "I have a lot of
pain in my back and shoulders
too," she says. "And my
breasts swell even more before
my period. They become so
uncomfortable 1 sometimes take
pain pills."
As she ages, Sally's physical
symptoms wil increase.
According to Dr. Massey,
"Large breasts also contain
more cysts than normal-sized
breasts. Large -breasted women
are more likely to develop
irritating skin rashes on the
undersides of their breasts, and
suffer front arthritis or bone and
muscle problems in.middle
age."
Sally says, "My mother tells
me 1 shouldn't tamper with what
God gave me. But I think she's
wrong. I do worry about cancer,
though. Will surgery make me
more cancer -prone in later life?''
Monica Warren, who had
breast reduction surgery three
years ago, also worried about
cancer. Her doctor discounted
those fears. So she chose the
surgery against the advice of ,
husband, family and friends.
"1'11 never be sorry I did
this,(" she says. "It's wonderful
to gear normal clothes. Now I
can play tennis and jog and do
all the things 1 wanted to do _
Monica's reduction
mammoplasty was performed by
the newer pedicle technique,
which many surgeons believe is
preferable to nipple -grafting,
The nipple remains attached to
the breasts during surgery by a
thin piece of tissue, the pedicle,
while the surgeon removes
excess breast tissue. The nipple
is replaced in a higher position. •
Monica retained nipple
sensation and will be able to
nurse a baby if she so desires.
The scars on the undersides of
her breasts are barely visible.
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