EATING LIGHT: SEMIFINALISTJunior high teacher supplied the motivationA junior high home economics teacher instilled a love of food and good eating habits in Denise Reiter.Mrs. Molinari is retired from teaching, but Mrs. Reiter said they still keep in touch. Mrs. Reiter was a semifinalist in the Eating Light category of The Herald's ``What's Cookin' in Your World?'' recipe contest. She came up with her Turkey Hawaiian while trying to incorporate rice into meals for her and her husband, George, and son, Shawn. Although a picky eater, Shawn likes rice, Mrs. Reiter said. Pineapple slices, sliced water chestnuts and soy sauce provide the recipe with an added flair. She has entered recipes in the contest almost every year and has made it to the bakeoff several times. Turkey Hawaiian is one of her favorites because it only takes about 20 minutes to make and is a good recipe to freeze. But desserts are what she most enjoys making, including Chocolate Cheesecake, which she also entered in the contest. Mrs. Reiter is also a seamstress and avid reader. She enjoys tending to a garden of tomatoes, cucumbers, radishes, sweet potatoes and pumpkins at her home at 2695 S. Keel Ridge Road, Shenango Township. Although she also likes to fish, her catch doesn't often find its way into her recipes. ``I'm more of a catch-the-fish-and-throw-them-back type of person,'' she said. Turkey Hawaiian1 can (15 1/4 ounces) pineapple slices (juice pack)1. Drain pineapple, reserving juice. Add water to juice to make 1 cup. 2. In large saucepan, combine juice mixture, broth, peas, mushrooms, celery, onion and soy sauce, bring to boiling. Cover and simmer for 5 minutes. 3. Blend cornstarch with 3 tablespoons cold water, add to saucepan. Cook and stir until thickened and bubbly. 4. Cut up pineapple. Stir pineapple, turkey and water chestnuts into saucepan, heat through. 5. Serve over hot cooked rice. Serves 8. |
