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Color matters

October 17, 2012
By Pat Jensen , Marshall Independent

Color plays an important part in every aspect of our life. It actually begins at birth (or before). Will the baby clothes be pink, blue - or yellow?

When decorating your home, you are careful to paint walls in colors that are pleasing to you. Light shades and neutral colors are very safe choices - most pieces of furniture will blend right in, and the rooms will appear bright and spacious.

Selecting clothes can be time consuming. You want to wear clothes that are comfortable and flattering, as well. In the dressing room of a clothing store, we've all wondered or said aloud, "Does this make me look fat?"

According to my husband, the color of the socks he wears determine how they fit. Really!! For years, I've purchased a certain brand of crew socks for my dear hubby. For the longest time, he wore only white socks to work, but I found them difficult to keep clean and white, so I began buying him gray socks. No complaints. Then one time, I purchased two packages of socks; one gray and the other black in color. Now, he tells me to buy him only black socks as they feel softer and more comfortable than the gray ones. Same brand, same size, different color. Explain that one to me.

Color plays a big role in our diet also. We first eat with our eyes, so the food must look appetizing. We're constantly being told that green vegetables will benefit our well-being, as will a variety of colorful fruits.

When it comes to food, it's up to us to choose the colors we like best - and hopefully, most of our choices will be healthy ones.

Pleasing to the eye and palate


1 pkg. (13 to 16 oz) fully cooked Polish sausage

2 cans (10 oz. each) diced tomatoes and green chilies, undrained

1 can (14-1/2 oz) chicken broth

1 (10-oz) pkg. frozen chopped spinach, thawed and drained

1/2 to 3/4 cup uncooked instant rice

Cut sausage into 1/4" slices and saute in a large skillet until lightly browned; drain off fat. Add tomatoes and chicken broth. Bring to a boil. Stir in spinach; return to boil and cook 2 min. Stir in rice. Cover; remove from heat. Let stand 5 min. Stir with fork. Yield: 5 servings.

A quick-to-prep recipe


For each person, place on a large sheet of heavy-duty foil, the following:

1 or 2 pieces uncooked chicken

1 pared potato

1 tomato, sliced

3 or 4 slices of onion

3 fresh broccoli florets

2 mushrooms

2-3 carrot pieces

Sprinkle with:

2 T. quick-cooking rice

1 tsp. Worcestershire sauce

Salt and pepper to taste

Paprika - dash or two

Dot with butter, margarine or drizzle over a small amount of canola or olive oil.

Fold foil over to seal tightly. Place foil packets on a baking sheet. Bake at 350 deg. for 1-1/2 to 2 hrs.

Note: I spray the foil with no-stick cooking spray. Also prefer using seasoned salt.

Capture summer flavor in this simple salad


2-1/2 cups shredded cabbage

1 (8-oz) can unsweetened crushed pineapple, drained

1/4 cup mayonnaise

1/4 tsp. salt

1/4 tsp. pepper

Combine cabbage and pineapple in a medium size bowl. In a small bowl, combine mayo with salt and pepper. Add to cabbage. Stir until blended. Cover and refrigerate for at least 2 hrs before serving.

Note: I drained pineapple, but did not squeeze. Also added a handful of raisins.

Serve with whipped topping or ice cream


1 cup butter (may use half margarine)

2 cups flour

2 egg yolks

1/2 tsp. salt

2 T. sugar

1 tsp. baking powder

6 cups sliced apples

2 T. milk


1-1/2 cups sugar

4 T. flour

2 tsp. cinnamon

4 T. butter (cold)

Blend butter/margarine with flour. Add egg yolks, salt, sugar and baking powder. Mix well. Spread evenly into a greased 11x15" pan. Press down. Top with sliced apples. Coat apple layer with milk (use pastry brush).

Combine streusel ingredients until crumbs form. Sprinkle over apples. Bake at 350 for about 40 min.

Note: These are rich enough to be served as a dessert.

Food for Thought: Nature has an annoying way of putting the most vitamins in the foods kids refuse to eat.



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