It comes as no surprise that consumers have for quite some time made a conscious effort to eliminate sodium from their diets. This will be a monumental task for our food supply industry to take upon its shoulders, but when the consumers speaks, it behooves our suppliers to listen with both ears! The soup industry (from what I have read in recent new comments) is making an active endeavor to maintain its dominance in the soup market, and perhaps “tweaking” the salt content a bit could be the answer to this dilemma.

Today’s first recipe was mailed to me by Connie P., a resident of Iowa, who is visiting her aunt here in Niles. Thank you for your interest in our food column C.P. I consider it a honor to learn that some copies of our hometown newspaper will be traveling back to Iowa with you!

Connie’s Onion Rolls
Ingredients:
(1) 14 or 15 oz. package regular hot roll mix
Approx. 1/3 c. instant minced onions
Several tbsp. melted butter
1 c. water

Directions:
Use directions on package to prepare hot roll mix. Thoroughly stir together onions and water, then set this aside for approximately 5 minutes. Drain well. Roll hot roll dough out on a lightly floured board until it is about one-half-inch thick, then brush it evenly with butter and sprinkle onions evenly on top. Roll up dough like you would for a jelly roll, then cut it into approximately one-half-inch thick slices. Place onto baking sheet to let them rise. Use directions on package for baking.
This recipe should yield approximately 20 rolls.

Homemaker’s Hint: Whenever two glasses get stuck together, I fill the top glass with cold water, then just dip the bottom glass into the piping hot water.

Although I would be the very first to admit that there is nothing that can compare to the flavor and wholesomeness of those veggies picked fresh from the garden, there are those of us who lack our own gardens and must rely on the produce we purchase from our friendly grocer. I endeavor to pick over my vegetables carefully and choose those which appear to be relatively free of bruises or signs of wilting, I also try to purchase no more than a two-day supply whenever possible. To avoid any residual pesticides, I wash the vegetables well under running water and actually scrub some with a vegetable brush or peel if necessary.
I was fortunate to have been shopping the other day just as they were refilling the fresh vegetable counter, and I spied their fresh carrots. There was no way I could have passed them by without a purchase, especially after remembering that they are our most abundant source of beta carotene.

Baked Carrots
Ingredients:
4 c. masked cooked carrots
Several tbsp. finely minced onions
3 tbsp. melted Crisco
1 c. bread crumbs
1/4 c. grated cheese
1 tsp. salt
Pepper as needed

Directions:
Cook carrots until softened, then mash and combine with bread crumbs, Crisco, onions, salt and pepper. Place mixture into greased casserole, sprinkle with the grated cheese and bake for approximately 15 minutes at 350 degrees.

Homemaker’s Hint: Shortly before getting ready to leave the house, your dog brushes up against you, leaving his hair on your slacks. Quickly toss them into the dryer with a damp cloth and within just a few brief moments you will find that the pet hair disappears.

Timely Trivia: Emily Dickinson once wrote “There’s a certain slant of light, Winter afternoons…that oppresses, like the Heft (weight) of Cathedral Times. (I would like to think that perhaps this explains the sluggishness we often experience during this bitter cold weather.)

Baked Chicken Breast
Ingredients:
12 chicken breasts
1 c. seasoned stuffing mix
1/4 c. melted butter
(12) 4- by 4-inch slices Swiss cheese
(1) 10 oz. can cream of chicken soup
1/4 c. dry white wine

Directions:
Preheat oven to 350 degrees. Thoroughly rinse each chicken breast, then pat dry with paper towels. Arrange chicken in a greased 9- by 13-inch casserole, then top mixture evenly with cheese slices. Combine soup with wine and spread mixture over top. Sprinkle evenly with cup of stuffing mix, then dot with butter and bake for approximately 40 to 50 minutes.