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By HELEN W. SMITH
Extension Agent, Home Economics
Since February is Heart Month, I wanted to share some new “Southern” recipes that have been adapted to be heart-healthy in my nutrition column this week.
Southern cooking is special, but specific regional foods or ingredients may not be health. Salt pork, fatback, or sidemeat used in the preparation of vegetables or legume dishes are high in saturated fats and/or sodium. Lower fat and salt alternatives are available. And salt can be omitted from most any recipe. For example, polyunsaturated vegetable oil can be used in place of saturated shortening when making biscuits. Egg substitutes or egg whites can be used in a combread recipe rather than whole eggs, which are high in cholesterol. If your recipe calls for salt pork, ham or bacon used instead: 1 tablespoon polyunsaturated vegetable oil and 1-4 teaspoon liquid hickory smooke flavoring or 1 tablespoon tub margarine and 1/4 teaspoon liquid hickory smoke flavoring; add more liquid smoke to taste.
The following recipes are taken from the American Heart Association Cookbook and Cooking Without Your Salt Shaker. ,
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