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The
Lancaster News
Features | 283-1156
Food & Fun
1B
Wednesday, July 21, 2010
Hmorsels
ealthy
Classifieds, 5B I Community Calendar, 3B I Entertainment, 3B
Tomatoes get their day in court
Supreme court ruling makes
tomato a vegetable, not fruit
PHOTO COurtesy of Melanie KNIght
Archway Cookies is sponsoring a
summer recipe contest that uses
one its cookies as an ingredient.
Your summer
treat may be
worth $250
Do you have a recipe that incorporates Archway Cookies as
an ingredient?
If you do, it could be worth
$250 in the Archway Sweet
Summer Treats Recipe Contest.
Submit it to www.archway
cookies.com by Aug. 15 and you
could win.
This is Archway’s first recipesharing contest. They are looking for the best dessert with ice
cream recipe, desserts without
ice cream and non-dessert creations.
Three grand-prize winners
(one from each of the three categories) will be selected.
Each winner will receive a
$250 Visa gift card and have
their winning recipe featured in
Archway promotional material.
Melanie Knight of Lancaster
is submitting this recipe for Iced
Mochanchino Ice Cream Sandwiches.
“The delicious treats can be
made ahead of time so you can
surprise your guests with a cool
gourmet dessert,” Knight said.
Mochanchino Ice
Cream Sandwiches
Ingredients
1 bag Archway Dutch Cocoa
Cookies
1.5 quart Espresso Chip Ice Cream
(any coffee flavor will do)
Aluminum foil, for wrapping
Directions
u Spoon about 1/2 inch of ice
cream onto 1 cookie, working
quickly to make a smooth, even
layer. Top with the other cookie,
then run a butter knife around the
edge to smooth it out. Wrap with
aluminum foil and store in the
freezer.
Photo by Gregory A. Summers/Features editor, with help of Buford Little General Store
This Bacon Basil Tomato (BBT) sandwich is a new take on a classic summer favorite. The recipe is on Page 2B.
S
ome legal matters are so important that
they make it before the U.S. Supreme
Court.
In 1893, one of the
Family
greatest legal cases of
Favorites
all time was put to rest
when Chief Justice
Melville Fuller and associate judges Stephen
Field, John Harlan,
Horace Gray, Samuel
Gregory A.
Blatchford, David
Summers
Brewer, Henry Brown,
Features Editor
George Shiras Jr. and
Howell Jackson unanimously ruled that a tomato was indeed a vegetable and not a
fruit.
No, this is not some gag. The case – Nix
v. Hedden – addressed whether a tomato
was classified as a fruit or vegetable.
It had little to do with the botanical
makeup, according to Webster’s New
World College Dictionary, fruits are the
ripened ovaries containing the reproductive seeds of a plant.
The plant produces flowers, which are
pollinated. Once pollinated, the flesh
around the seeds often expands and is
edible.
Vegetables are the stalks, leaves, flowers and roots of edible plants.
Given that, doesn’t it sound like a tomato is a fruit?
It was, until money entered the equation.
The case started in February 1887
when the Nix family sued Edward Hedden, the tax collector of the port of New
York to recover back duties.
At the time, the Tariff Act of 1883 imposed a 10 percent tax on imported vegetables. The Nixes were tomato importers.
Since tomatoes are technically fruits,
not vegetables, they argued that tomatoes should be exempt.
The case made it all the way to tallest
hall of justice in the United States.
However, the court rejected the botanical truth that a tomato is nothing more
than a big berry. Its decision focused
more on the way it was used and said
technical definitions should have no
fruit-bearing on the matter.
In other words, a tomato may be a fruit,
but consumers treat it as a vegetable.
Take two shakes
and call me in
the morning...
In the early 1830s,
ketchup was sold as
a patent medicine.
“Mr. Miles Compound
Extract of Tomato” was
used as a remedy for
indigestion, diarrhea,
liver disease and to prevent cholera.
See TOMATOES | Page 2B
From Kennett’s Kitchen
Italian Chicken is good, good for you
PHOTO SUPPLIED
Tricks to avoid
sticky rice
Here are two cooking tips to
keep rice from clumping up
into a sticky mess:
u Wash the rice a few times
until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the
starch and help the rice to remain separate.
u Add a few drops of lemon
juice to the rice while cooking,
and you will find that the grains
of rice will tend to remain separate.
– From cuisinecuisne.com
C
hicken is a major part of professional bodybuilder Kennett
Washington’s diet whenever
he is preparing for contests.
“Chicken is affordable and a great
source of complete protein,” Washington said. “It’s a simple entree that goes
with about anything.”
Washington found this Italian Chicken on the website, allrecipes.com.
“What makes this such a great dish
is all the ingredients – olive oil, black
pepper and cherry tomatoes – have
properties that in some form or another boost body metabolism and aid
in effective weight loss,” Washington
said.
Italian Chicken
Ingredients
1 pound boneless skinless chicken
breasts, cut into strips
1 1/2 teaspoons olive oil
1 clove garlic, minced
1/4 cup and 2 tablespoons dry white
wine
1/2 cup cherry tomatoes
2 tablespoons pimento-stuffed green
olives
Salt and pepper to taste
Directions
u Season chicken with salt and pepper.
u In a skillet or saute pan, saute minced
garlic in olive oil over medium heat. Add
chicken breast strips and brown.
u Reduce heat to low. Add wine, cover
and simmer for 35 minutes. Add olives,
and let simmer for 10 more minutes.
u When ready to serve, add cherry
tomatoes for about 2 minutes. The
tomatoes shouldn’t get mushy or split
open, just warm.
Send your favorite recipe to [email protected] or mail it
to My Favorite Recipes, P.O. Box 640, Lancaster SC 29721. Make sure
to include your name and a phone number so we can contact you.
FOOD & FUN
2B | Wednesday, July 21, 2010
thelancasternews.com
4 p.m. Thursday at Van Wyck Community Center
College student organizes blood drive
Jane Alford
[email protected]
Blood donors can help save
lives and help a local college student win a scholarship this
week.
Joshua Dillon is encouraging
everyone to come and donate
blood at a special blood drive
Thursday, July 22, from 4 to 8:30
p.m. at the Van Wyck Community
Center, 5036 Old Hickory Road.
Donors will receive an American Red Cross Eco Tote (a reusable shopping bag) and can enter a drawing to win a $1,000 Visa
gift card.
Dillon said there is a particular
need for Type O negative blood
this summer.
Dillon, 20, organized the drive
through the American Red Cross
BloodStock scholarship pro-
gram. Through
the program, students in the
Southeast who set
up
successful
blood drives are
entered
into
drawings to win
Dillon
scholarships.
If the drive collects at least 35 units of blood,
Dillon, a junior studying molecular biology at the College of
Charleston, will be entered in a
drawing for a $1,000 scholarship.
If it collects at least 50 units, he
will be entered in a drawing for a
$2,000 scholarship.
The Southeast Division of the
American Red Cross will award
four $1,000 and four $2,000 scholarships for drives held between
May 1 and Aug. 31 this year.
It will also offer four $1,000
scholarships for successful drives
held between Dec. 15 and Jan.
15, 2011.
As of Friday, Dillon had signed
up 30 blood donors.
Over the weekend, he spoke at
several local churches to line up
even more donors. His goal is at
least 65 donors. He will also be
working at the blood drive Thursday.
As a resident assistant at the
College of Charleston, Dillon has
worked with blood drives there.
He also volunteers with the
American Red Cross in Rock
Hill.
“Lancaster County has very
few blood drives compared to
Rock Hill, which has 19 or 20,”
Dillon said. “We only have about
four, so we need more for Lancaster County.”
Gina Amato, emergency services director for the Upper Palmetto Chapter of the American
Red Cross, which includes Lancaster, Chester and York counties, said Dillon is the only student she has worked with on a
BloodStock drive.
“He seems real excited and has
already signed up 30 people to
give and recruited people to help
him with the drive, so we don’t
even have to send any of our
other volunteers. He did all of
the coordinating with our reps
out of Charlotte,” Amato said.
Tomatoes
Red Cross announces
blood drives, classes
FROM PAGE 1B
Gray, who wrote the opinion, stated, “Botanically, tomatoes are considered a fruit of the vine, just as cucumbers, squashes, beans and peas.
But in the common language of
people, whether sellers or consumers or provisions, all these are vegetables which are grown in kitchen
gardens, and which, eaten cooked
or raw, are, like potatoes, carrots,
parsnips, turnips, beets, cauliflower,
cabbage, celery, and lettuce, usually
served at dinner in, with, or after
the soup, fish, or meats which constitute the principal part of the repast, and not fruits generally, as dessert.”
A tomato has been a vegetable
ever since.
The Lancaster County Chapter of the American
Red Cross has scheduled these upcoming blood
drives for July:
u Thursday – First
u July 27 – Mane
Baptist Church, 210 N.
Street Hair Design, 224
Matson St., Kershaw, 2:30
1/2 Main St., 2 to 6:30 p.m.
to 7 p.m.
The Lancaster County Chapter of the American Red
Cross has scheduled the following classes this summer:
u Aug. 14 – Adult CPR/first aid, 9 a.m. ($60)
All classes are at the American Red Cross office, 106-C
Woodland Drive. Pre-registration and pre-payment are required.
For details, call (803) 283-4072.
A great multivitamin
While the USDA recognizes tomatoes as a vegetable, the favorite food
source grown by South Carolina’s
home gardeners is more than the
taste of summer.
In America, each person eats
about 25 pounds of tomatoes per
year.
It’s also one of the most nutritious
foods we eat.
Tomatoes are a member of the
nightshade family, making them a
relative of potatoes, bell pepper and
eggplant.
They are the single richest source
of antioxidants and account for 80
percent of all lycopene intake.
Lycopene has been shown to reduce the risk of prostate cancer and
heart attacks.
They are high in vitamins A, C, E,
K and B complex and are loaded
with potassium, manganese, copper, iron, chromium, betacarotene,
fiber and tryptophan.
They can also improve skin texture and color, morning sickness,
constipation and reduce blood clots
and everyday inflammation.
Gregory A. Summers/Features editor
Tomatoes come in all shapes and sizes like this one that looks like a duck.
Savannah Guiver, 8, came by The Lancaster News office Tuesday to let us
have a gander at it. Grown by her aunt, Pam Snead, the tomato has a small
beak and two markings that resemble eyes. Snead picked the tomato from
her Wolf Pond garden in Chesterfield County.
Dr. Myles H. Bader, author of
“20,001 Food Facts, Chefs Secrets &
Household Hints,” offers these tomato cooking tricks:
u Never allow tomatoes to ripen
in direct sunlight. It will make them
lose most of their vitamin C.
u To peel tomatoes easily, place
them in boiling water, remove them
from the heat and let them stand for
1 minute before plunging them in a
cold water bath.
u Tomatoes will store longer if
you place them stem down.
u If you can’t eat spaghetti sauces
and other tomato-based foods because of a high acid content, add a
carrot. When chopped, a carrot reduces the acidity without affecting
the taste.
u Tomatoes should be left at
room temperature if you plan on using them in 2 or 3 days.
u If you like the aroma of fresh to-
matoes in a salad, don’t refrigerate
them.
u Don’t slice or peel tomatoes until you’re ready to serve them. They
release the aroma chemical z-3-hexenal when sliced, but the maximum
fragrance only lasts about 3 minutes
before losing its scent.
Now that your mouth is watering
for a taste of summer, here are three
easy tomato sandwich recipes to try.
A Basil, Tomato and Mozzarella
Sandwich is great on those hot evenings when you don’t feel like cooking.
The Bacon Basil Tomato (BBT)
sandwich is a new take on a classic
Summer favorite.
Cream Cheese and Tomato Sandwiches are simple to make and simply good when made with freshpicked tomatoes.
Basil, Tomato
and Mozzarella
Sandwich
Bacon Basil
Tomato
Sandwich
Cream Cheese
and Tomato
Sandwich
Cooking tricks
“He has been a pleasure to work
with.”
Dillon, the son of Joseph and
Kristina Dillon, is a 2008 Indian
Land High School graduate. After he graduates from the College of Charleston, Dillon plans
to go to medical school as he
pursues his goal of becoming a
forensic pathologist.
The Red Cross recommends
that donors eat iron-rich foods
before donating blood. Drink
plenty of water and avoid caffeine on the day of the drive.
Bring a photo ID or American
Red Cross donor card.
Contact Joshua Dillon at (803)
577-1523 or [email protected] to make an appointment to give blood at the drive.
To learn more about the BloodStock program, visit redcrossblood.org.
Ingredients
Ingredients
Ingredients
1 pound loaf Italian bread
6 fresh basil leaves,
chopped
2 tomatoes, sliced
4 ounces fresh Mozzeralla
Cheese, sliced
1/8 teaspoon red pepper
flakes
1/2 cup balsamic vinegar
Cibatta bread or some
type of crusty roll
2 slices bacon per sandwich, cooked crisp
Fresh basil leaves, chopped
Mayonnaise
Fresh tomato sliced
Salt, to taste
Pepper, to taste
1/4 cup cream cheese,
divided
6 slices fresh tomato
4 slices whole wheat bread
Directions
Directions
u Slice the loaf of bread in
half lengthwise. Layer the
basil, tomato slices and
Mozzarella cheese between the two halves of
bread. Cut into four sandwiches.
u In a small bowl, stir together the balsamic vinegar and red pepper flakes.
Use as a dipping sauce.
u Split bread in half,
lengthwise. Toast lightly.
u Spread cut sides generously with mayonnaise.
Sprinkle the bottom half
with fresh basil leaves and
top with a layer of sliced
tomatoes. Sprinkle with
salt and pepper. Top with
bacon.
– Recipe from allrecipes.com
– Recipe from MyRecipes.com
Directions
u Lightly toast whole
wheat bread slices.
u Layer one slice of the
toasted bread with half of
the cream cheese and top
with three slices of tomato.
Cover with other slice of
bread, slice in half and enjoy.
– Recipe from allrecipes.com
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