a230  1254  02 Apr 79
AM-Focus, Radiation, Bjt,790
Today's Focus: Radiation - How Much Do You Get?
Laserphoto Drawing NY15
By LOUISE COOK
Associated Press Writer
    How much radiation are you absorbing every day? How much of it could
you avoid?
    The accident at the Three Mile Island nuclear plant near Harrisburg,
Pa., points up the need to weigh the benefits and the risks of
radiation and to eliminate uncessary exposure.
    The average American gets 100 to 120 millirems of natural background
radiation a year. This includes radiation from elements in the earth,
from outer space and from substances like potassium 40 in the body.
    We also are exposed to man-made radiation, most of it in the form of
medical and dental X-rays. Television sets emit a tiny amount of
radiation and some smoke detectors contain radioactive materials.
    We face a different, but still potentially dangerous, kind of
radiation from the sun and from microwaves like the ones in ovens.
    The risks from.yday, low-level radiation are minimal compared to
the threat posed by a nuclear accident. But scientists do not know
whether there is any level of radiation, no matter how small, which is
absolutely safe.
    ''Short of wearing a radiation badge, there is no way of determining
what level you've been exposed to,'' says Allan McGowan of the
Scientists Institute for Public Information.
    Dr. Solomon Michaelson of the University of Rochester Medical Center
adds: ''We're always surrounded by radiant energy . . .You have to
put (the danger) in perspective as to what society really wants.''
    Here is a look at some radiation sources and ways to minimize risk:
SUN
    Radiation from the sun's infrared and ultraviolet rays is
particularly dangerous because it is directly absorbed in the skin.
The Food and Drug Administration says radiation from the sun is the
leading cause of skin cancer. A study by the National Cancer Institute
showed that a sunny, southern area - Dallas-Fort Worth - had more
than double the skin cancer rate of a less sunny, northern one -
Minneapolis-St. Paul. Scientists say 60 percent of the ultraviolet
rays striking the Earth reach the surface between 10 a.m. and 2 p.m.
If you must get a tan, try to do so before 10 or after 2.
X-RAYS
    Experts say 90 percent of the man-made radiation we face comes from
diagnostic X-rays. You can absorb up to 20 millirems from a dental
X-ray and 30 from a chest X-ray. To be safe, the FDA suggests:
    - Don't decide on your own to have an X-ray like the ones you get at
a mobile unit for detecting tuberculosis. There are safer and more
effective tests for the disease and the mobile units often expose you
to more radiation than necessary.
    - Don't insist on an X-ray when you visit your doctor or dentist.
Let him or her be the judge. Tell your doctor or dentist about all
pregious X-rays; you may not need a fresh set.
    - If you are a woman and are pregnant or think you're pregnant, tell
your doctor or dentist. Radiation may affect the fetus. If you're
male and of child-producing age or younger, ask for a lead shield to
protect the reproductive organs.
SMOKE DETECTORS
    Ionization chamber detectors contain small amounts of radioactive
material. This does NOT mean they are dangerous, says the National
Fire Prevention and Control Administration. The Nuclear Regulatory
Commission performs a radiation safety analysis on all new models.
TELEVISION SETS
    X-rays may be produced when electrons, accelerated by high voltage,
strike an obstacle while traveling in a vacuum such as the one in a
TV tube. Most TV sets do not give off any measurable level of
radiation and a federal standard limits allowable TV radiation to
about one-four-hundredth the amount emitted by a dental X-ray.
    Look at the back of the TV before you buy for a label or tag
certifying that the set meets the federal standard. When your set
needs repairs, call a qualified serviceman. The primary cause of
increased X-ray emission from TV sets is adjustment of operating
voltages to levels above the manufacturer's recommendation.
MICROWAVE OVENS
    The microwaves in an oven are generated by an electron tube inside
the cabinet. They bounce back and forth and are absorbed by the food,
causing water molecules in the food to vibrate and produce heat.
    The FDA sets a strict limit on the amount of radiation permitted to
leak from the oven wall. It also requires ovens to have two interlock
systems to prevent them from operating if the door is not securely
fastened. The minute the door is opened or the latch is released, the
microwaves stop. There is no residual radiation.
    To avoid trouble, do not have the oven rewired so that the interlock
system will not operate. If you suspect your oven is leaking, contact
your state health department for a possible test. Do not try to test
the oven yourself. The FDA says that a number of the devices sold for
do-it-yourself tests ''are inaccurate and unreliable.''
    
ap-ny-04-02 1555EST
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a097  0756  04 Apr 79
BC-AP-Broadcast Satellites,670
    NEW YORK (AP) - The Associated Press announced Wednesday that it
will establish a broadcast-quality satellite delivery system for its
660-affiliate radio network.
    The news service said it would file an application shortly with the
Federal Communications Commission, seeking licensing for 15-foot
earth stations in 37 cities.
    ''We have signed a lease agreement with California Microwave, Inc.,
for 15-foot earth stations in the 37 cities,'' said Keith Fuller,
president of AP.
    ''With these earth stations we hope to bring the advantage of
high-quality satellite circuits to a large number of broadcast
stations affiliated with the AP Radio Network, and also start
delivering certain limited data services to newspapers.''
    The 15-foot earth stations will be installed on frequency
coordinated sites by CMI, an electronics manufacturing concern
headquartered in Sunnyvale, Calif. The earth stations will be licensed
to and maintained by The Associated Press. AP is negotiating for
transponder space to serve the distribution system.
    The primary signal directed to the satellite for relay to the 37
cities will be The Associated Press Radio Network, an audio news
program service currently reaching more than 600 AP member radio
stations via terrestrial lines leased from American Telephone &
Telegraph Company.
    Sixty-one APRadio affiliates are located within the 37 cities where
earth stations initially will be located. Landline extensions leased
from AT&T from each of the earth stations will continue to provide
3khz channels to the remainder of the stations. Local
broadcast-quality loops will be available to feed AP member stations
inside or close to the earth station cities.
    ''The chief advantage in 37 earth station cities will be the
immediate availability of a 5khz broadcast quality audio signal,''
said Dave Bowen, AP Vice President and Director of Communications.
    ''We believe that all aspects of the proposed filing are precedented
by prior FCC approvals and we earnestly hope for quick, favorable
action on the filing,'' Bowen said.
    Last month, AP received FCC approval for a one-year test of
satellite operation using 10-foot and smaller dish antennas. Bowen
said this testing program would proceed with a variety of antenna
diameters on earth stations provided by California Microwave.
    ''We hope the results we get from these tests will support yet
another application,'' Bowen said. ''Our final goal is an earth
station system serving every AP city in the United States, with dishes
down to the smallest size the FCC will approve.''
    Bowen said AP has entered into a contingency contract with CMI for a
minimum of 400 small-aperture terminals.
    ''Presently, it is impossible to pinpoint just how large a network
can be cost-justified,'' he said. ''We have designed and engineeered a
plan which will take us toward that final goal in easy stages, with
the first step organized to increase the chance of quick FCC
approval.''
    Roy Steinfort, Vice President of Broadcast Services for AP, noted
that the news cooperative's stated goal always has been the quickest,
possible implementation of a satellite delivery system to benefit the
broadcast industry as a whole.
    ''Obviously, we are hopeful that the smaller earth stations will
receive FCC APPROVAL,'' Steinfort said. ''However, we see this first
step as an opportunity for AP to move ahead and provide broadcast
quality service to a large number of stations, utilizing a system
built around 15-foot dishes which already have been approved for such
use by the FCC.''
    Steinfort noted that all APRadio affiliates would benefit, since
even those stations which continue to receive service on terrestrial
lines will realize improved quality because of the greatly reduced
number of intermediate drops between them and the originating 5khz
signal.
    The cities in which the initial 37 earth stations will be located
are:
    Albany, N.Y.; Albuquerque, N.M.; Baltimore; Birmingham, Ala.;
Boston; Buffalo, N.Y.; Charlotte, N.C.; Chicago; Cincinnati;
Cleveland; Dallas; Denver; Detroit; Hartford, Conn.; Houston;
Indianapolis; Kansas City; Los Angeles; Louisville, Ky.; Memphis,
Tenn.; Miami; Milwaukee; Minneapolis; New Haven, Conn.; New Orleans;
Omaha; Orlando, Fla.; Phoenix, Ariz.; Pittsburgh; Portland, Ore.;
Rochester, N.Y.; San Diego; San Francisco; Seattle; St. Louis, Mo;
Tampa, Fla; and Washington.
    
ap-ny-04-04 1058EST
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n839  0317  06 Apr 79
 
BC-Chocolate 2takes 04-06
Attention: Feature editors.
Following is a food feature.
By KIM UPTON
(c) 1979 Chicago Sun-Times
    Chocolate is one of those things, like Santa Claus, that is
perpetually popular.
    HPBooks, has capitalized on that and produced a book containing
over 200 recipes for chocolate things that range from slightly
sinful to downright decadent.
    They got two-time cookbook author Mable Hoffman (''Crockery
Cookery'' and ''Crepe Cookery'') to write it. And they came
up with, as one might expect, what most dieters would consider
the ultimate nightmare...unless they're dreaming.
    Mrs. Hoffman's cookbooks weren't her first tries at writing.
As a home economist she had written booklets and pamphlets and had
worked as a food consultant for all of her career. Then she
connected with HPBooks.
    When ''Crockery'' was published in 1974, it reigned on the
bestsellers' list for about a year. Her second book, ''Crepery,''
stayed on the list for several weeks.
    Just three years later Mrs. Hoffman came out with ''Chocolate
Cookery,'' which she wrote with her husband, Gar, who took
early retirement so they could work together.
    It took the Hoffmans almost a year to test and develop recipes
and write the book. Testing, as you might imagine, was tough work.
    ''We have 230 or so recipes in there and we must have tested 400,''
Mrs. Hoffman said. ''We had a lot more than we needed and many
of them we tested again and again.''
    But Mrs. Hoffman says all her recipes were created equal.
    ''I don't think I have one favorite. I love all of
them...unfortunately,'' she said.
    She will admit, however, to a particular weakness for that
all-round evil, cheesecake. In fact, there's a chapter in
''Chocolate Cookery'' tailored to the fantasies of cheesecake fans,
with a few souffles thrown in for good measure. It's called
''Souffles and Cheesecakes'' and among its offerings is a little
number called grasshopper cheesecake that Mrs. Hoffman swears
draws more requests than any other cheesecake. No grasshoppers are
necessary; it's made with creme de menthe.
    The book is good, clean (if you're careful cooking) fun.
Perhaps the only tricky thing about working with chocolate,
Mrs. Hoffman says, is melting it. The safest way to do that, she
advises, is over moderate heat in the top of a double boiler.
If you don't have one, a cup placed over simmering water works well.
    Melting it in a microwave oven is another convenient method, but
Mrs. Hoffman has one caution: Semisweet chocolate does not take
on the appearance of melted chocolate when cooked by microwave.
It retains its shape. Because of this, people sometimes overcook
it. When stirred, after it has cooked a bit, it will lose its
shape like other chocolate.
    Not only will chocolate scorch when overcooked by microwave or
cooked conventionally over high temperatures, it also can thicken
and lose its smooth consistency.
    Another common problem when melting chocolate is that cooks
sometimes add water to melted chocolate to thin it down. Water
causes it to tighten up, Mrs. Hoffman said. Especially if the
water added is cool, it will cool down and harden the chocolate.
Instead, she suggests adding up to a teaspoon at a time of
vegetable shortening or oil if you want a thinner consistency.
    Although ''Chocolate Cookery'' isn't what, by any stretch
of the imagination, you could call a diet book, some effort
was made to at least address the subject.
    ''We did include a chapter on lower calorie things because so
many of the recipes are not exactly what you'd call low in
calories,'' she said. ''We didn't do many, though, because we
figured most people would expect all the traditional goodies.
    ''Everything in there is fun. Even though people go on diets,
most everyone goes off a diet at some time or other. If they do go
off they really want something good and usually it's chocolate
they crave.''
en    (MORE) 4-6
 
 
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n845  0321  06 Apr 79
 
BC-Camp 04-06
Following is a Sports Plus feature
By DAVE VAN DYCK
(c) 1979 Chicago Sun-Times
    It's hard to tell who the first campers were, because
man always has had a wanderlust. Certainly among the most
famous were the pioneers who settled the West, their
Conestoga wagons remarkably similar forerunners of today's
streamlined travel trailers.
    Probably the first motorized camper was built and driven
by Henry Ford in 1914, whose traveling companion, Thomas
Edison, used his new lightbulb in Ford's ''house car.''
By 1920 Chicagoan James Morrison had formed the first
campers club, called ''Tin Can Tourists of the World.''
Fifteen years later his membership numbered 30,000.
    By the mid 1930s you could buy an 18-foot, 7-inch
''deluxe design with all-mahogany interior, completely equipped with
beds for four, kitchen, toilet, stove.'' In 1937, Fortune magazine
predicted 200,000 trailers would be on the road.
    In her ''Recreational Vehicle Handbook'' (Rand McNally, $2.95),
Connie B. Howes writes: ''What with the recession, poor
campground faiclities, overstocked dealers, and 350
underfinanced manufacturers, the boom in the new travel
trailer industry turned to bust.'' She was writing about the
late 1930s, not the middle 1970s.
    Times really haven't changed, they have just cycled.
Today, we have camping clubs with 30,000 members; deluxe
design trailers with beds, kitchens and toilets; over-stocked
dealers; and a possible recession that could turn the newest
boom to bust.
    Of course, today we also have microwaves, air conditioners
and campgrounds with swimming pools and babysitters.
Roughing it sometimes is more like fluffing it. Nearly 50
per cent of the American population is camping or has
camped - and the figure has been steadily growing.
    A 1978 survey showed:
    -Twenty-three percent of U.S. households are active
campers.
    -Those people had a median two trips (half above that
figure, half below).
    -They spent a median six days camping (half above that
figure, half below).
    A Woodall's Campground Directory survey lists 8,823
private campgrounds and 5,162 public in the United States.
That translates to 796,498 private sites and 337,759
public sites.
    People generally are satisfied with campgrounds.
Campers gave a composite B-plus grade (like a report card, rated
A through E) to the campgrounds they visited for the survey.
    And then there are the people who camp.
    ''They are more likely to be married and have families
than the average U.S. household,'' said Wilbur LaPage of
the University of New Hampshire, who for years has done
studies and surveys of campers. ''The separation and
divorce rate is at odds with the national population.
But the permanent dropouts (from camping) are more like
the national rates.''
    These families most want clean, safe campgrounds. Spokesmen
from Woodall's and Rand McNally and LaPage say the largest
number of complaints deal with filthy conditions, mostly
showers and restrooms. Second is the lack of friendlines
and third lack of security.
    Of course, campground owners also have their complaints,
but they don't do surveys on that type of thing. Their
biggest complaints are people who tear plumbing out of
walls, stuff up toilets, break mirrors and strew garbage like
they were camping in the city dump.
    But it still can be a good business for those who don't
mind spending their entire spring, summer and fall keeping
pampered campers happy. KOA, the largest chain of campgrounds
with 851 in the U.S. and Canada, had 10,000 inquiries
from would-be owners last year. A spokesman said KOA has
doubled in size over the last 15 years, but is now slowing
growth; about 15 new grounds were added last year.
    Campgrounds are growing in quantity and quality, according
to the Woodall's national survey. There are 129 campgrounds
with a 4W rating and seven with a 5W rating (5W is tops) for
camping facilities. There are 311 with a 4W and 25 with a 5W
for recreation facilities.
rr    (Endit Van Dyck) 04-06
 
 
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n024  0849  06 Apr 79
 
BC-PATENTS 2takes
(BizDay)
By STACY V. JONES
c. 1979 N.Y. Times News Service
    WASHINGTON - With radar apparatus patented this week for the RCA
Corportion, the roughness of a roadway can be electronically
determined, and recorded and displayed in a moving vehicle.
High-frequency radio waves, employing what is called the Doppler
effect, send back signals reflecting any bumps and hollows.
    Markus Nowogrodzki, an engineering manager at the RCA Microwave
Technology Center in Princeton, N.J., was granted Patent 4,148,027.
He made the invention during research on the speed sensors for
locomotors that RCA built and sells. These direct radar beams
downward and calculate speed from the reflected waves.
    The inventor realized that the low-frequency waves filtered out from
the speed sensor could provide information on the roughness of the
surface over which the vehicle was traveling. In the roughness
apparatus, parts of the radiated signals are reflected back to a
circulator and a mixer. The mixer combines the radiated signals with
the back-scattered kind, producing Doppler signals that indicate any
roughness.
    The invention is regarded as an automatic engineering tool,
disclosing whether highways, aircraft landing strips, parking lots,
racetracks and warehouse floors meet desired standards. Besides
monitoring pavements, it can be directed to examine the movement of
waves on a body of water.
    RCA has not started production of the surface inspector, but would
grant licenses to interested manufacturers.
    Patents granted this week to Americans and foreigners reflect the
worldwide research being conducted on nuclear energy. A control rod
assembly invented for Westinghouse Electric Corporation is intended
for use in breeder reactors, which are still under development.
    Walter G. Roman, a consultant, and Harry G. Sutton Jr., an employee
in the company's Advanced Reactors Division at Madison, Penn., were
granted Patents 4,147,589 for the assembly, which will initiate
normal reactor operation by removing the control rods from the core.
It disconnects the control rods from their drive mechanisms and keeps
them in the reactor core during refueling.
    Westinghouse also makes pressurized water reactors, of which 25 are
in operation in this country and 72 are on order.
    The Energy Department received patents on two inventions not yet in
production. One is a fire-resistant nuclear fuel cask that could be
used to ship the material from one site to another and store it.
Richard C. Heckman and Marvin Moss, employees of Sandia Laboratories,
operated by Western Electric Company in Albuquerque, obtained Patent
4,147,938.
    The other Energy Department invention is nuclear propulsion
apparatus, originated in 1965, kept under secrecy, and disclosed this
week in Patent 4,147,590. The inventor was Thomas Szekely, employee
of a contractor in Santa Monica. The apparatus is an engine of
limited weight and size land or aircraft use.
    (MORE)
    
    
ny-0406 1148est
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n400  2010  08 Apr 79
 
BC-Sked 04-09
Following is the weekly Grocery Bag of the Field News Service.
Attention: Feature and food editors.
 
FOOD PACKAGE
 
UNDATED (Stroud - Sun-Times - BUTCHER) - Skirt steaks are a good
buy because they are lean. However, they are tough. Beat them
with a mallet and they become tender. (550) - a401 FNSPM
 
UNDATED (Newman - Sun-Times - BOOKS) - Most books about vegetable
cooking are written by vegetarians and give off a rather
medicinal aura. However, Robert Ackert's book on vegetables just
plain glamorizes them. (800) - a402 FNSPM
 
UNDATED (Szathmary - Sun-Times - CHEF) - Cauliflower, with its
subtle but distinctive flavor, can be a bountfiul highlight at the
dinner table. Try my oven-baked cauliflower, for example.
(900) - a403 FNSPM
 
UNDATED (Sun-Times - MINUTES) - When you are in a hurry canned
convenience items like salmon can make life a lot easier.
(300) - a404 FNSPM
 
UNDATED (Berland - Sun-Times - THIN) - The truth about the
fad fructose sugar diet is that it adds extra calories to your
meals with no beneficial side effects. (800) - a405 FNSPM
 
UNDATED (Marsh - Sun-Times - MALE) - If you love those hearty,
filling breakfasts but are afraid to indulge because of the
high calorie count, I have the solution. Have breakfast for dinner.
(800) - a406 FNSPM
 
UNDATED (Strube - Sun-Times - FRESH) - With ideas such as this
yam-banana casserole the sweet potato is on its way to becoming
a year-around vegetable, instead of just a holiday favorite.
(550) - a407 FNSPM
 
UNDATED (Bergland - Sun-Times - LAMB) - ''Out like a lion, in
like a lamb'' describes the convenience of microwave cooking vs.
cooking lamb the conventional way. (900) - a408 FNSPM
 
UNDATED (Upton - Sun-Times - FADS) - Food fashion - what
food is ''in'' and what food is ''out'' - can change as quickly
as the menus at New York's chic restaurants. How do you prevent
a public food faux pas? Read this story. (1,050) - a409, a410 FSNPM
en    (endit SKED) 4-9
 
 
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BC-Butchr 04-09
Attention: Feature editors.
Following is a food feature.
By DAVID STROUD
(c) 1979 Chicago Sun-Times
    When you complete a week's food shopping do you get the feeling
that somewhere in your education, between social studies and library
science, there should have been a course in meat cutting?
    Well, even without training, there are meat cutting tasks that
you - with a small amount of practice, a minimum of equipment
and a determination - can do. You can save on food bills by doing
modest cutting or other preparation chores in your own kitchen.
One way to save is in the preparation of cubed steaks.
    A skirt steak from the plate section of the animal is destined
for either ground beef or comes to the counter in the form of a cubed
steak. It is very tough and very lean. You can ask your
butcher to order for you a ''bag of skirts.'' Freeze the portion
you don't use in this project.
    Discuss the price beforehand. It ought to be in the range
of his lean ground beef. (At the same time, his cubed steaks
probably are priced from 30 to 60 cents a pound higher than lean
ground beef. This is a less tender cut, all right, but it comes
at a more tender price.)
    A skirt steak usually weights from 8 to 15 ounces. Cubed steaks
can be broiled, pan broiler or pan fried.Figure about three
to four servings to the pound, more for big appetities.
    You need a sharp knife (6- to 7-inch blad utility is a good
all-round one for meat); a sturdy cutting board made of wood,
hard rubber or acrylic, and a macerating or cubing mallet,
the kind with a multitoothed head. These thick teeth are
longer on one side of the head. Metal is preferred to wood because
it's easier to clean.
    Lay your steak flat on the board. Pound it with vigorous strokes,
covering the surface two or three times. Turn it over and repeat.
Remember, your object is to strike it hard enough to break the
long fibers and connective tissues, which are the reasons the cut
is tough. You should finish with a piece of
meat that is slightly thinner and with wider outside dimensions
than when you started.
    Why are cubed steaks, though less tender, normally not ''less
expensive?'' Simple. The piece of meat is very lean,
with no waste - a good value. But after the butcher does the work
you can do, he has prepared a more tender cut. So the price goes
up.
    The cubed stead should be cooked by dry heat: broiled, pan-broiled
or pan-fried. For pan cooking, add fat, because the meat is so
lean. Whichever method is sued, cook to a rare-to-medium doneness.
If cooked longer, it will become less tender again.
    If you were cooking this meat in a pan, you initially would have
cut each steak into serving-sized pieces, probably two to three
servings from each original piece. Or, if the entire piece was
broiled, you can cut the servings after removal from the
broiler.
rl     ( 3/8NDIT STROUD) 04-09
 
 
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n408  2012  08 Apr 79
 
BC-Lamb 04-09
Attention: Feature editors.
Following is a food feature.
By MARY JO BERGLAND
(c) 1979 Chicago Sun-Times
    ''Out like a lion, in like a lamb'' describes the convenience of
microwaving lamb vs. cooking it conventionally - as well as the
change of season. And the best lamb buying season is from now until
early summer. You will find the choicest young lamb most
plentiful at a reasonable price.
    Young spring lamb available will have dark pink flesh and
porous red bones. The weight of an average leg will be 4 1/2 to 5 1/2 pounds
which is the largest and best size to select for microwaving.
leg of lamb cooked in the microwave oven will be juicy, tender,
browned and very flavorful.
    A leg of lamb cooks best at a medium (50 per cent) power setting
and should be cooked to 145 degrees for medium rare, 160 degrees
for medium and 170 degrees for well done. If cooking by minutes
per pound, cook at a medium power setting for 9 to 10 minutes per
pound for medium rare, 10 to 11 for medium and 11 to 12 for well done.
The leg of lamb recipe that follows produces an excellent blend
of flavors with a minimum amount of shrinkage.
    Lamb needs no tenderizing prior to microcooking, but a lemon
or wine marinade adds a delicious taste to the lamb kabobs. The
traditional garlic and rosemary lamb seasonings penetrate lamb cubes
prior to cooking. Because of the small uniform chunks alternated
with green pepper, the lamb kabobs can be cooked on high or full
power setting.
    Lamb riblets micorwave style is a recipe from a new booklet that
explains containers and covers needed for microwaving lamb, techniques
for and includes 16 recipes. The booklet, ''Microlamb,'' is available
for 50 cents from Lamb Education Center, N Dept St, 200 Clayton
St., Denver, Colo. 80206.
    As you think spring, think ''Microlamb.'' You'll be glad that
you waited for the perfect season to shop for the best quality.
    Leg of lamb with fruited mint glaze
5 pounds leg of lamb
4 cloves garlic
2 teaspoons finely crushed rosemary
 1/4 teaspoon seasoned pepper
 1/2 cup mint jelly
1 small can pears, drained and mashed
    Place leg of lamb on roasting rack. Make 8 straight slits in lamb
and insert  1/2 clove garlic in each. Combine rosemary and seasoned
pepper and rub over lamb. Combine jelly and mashed pears and
spoon  1/2 over lamb. Insert temperature probe and cook to 145 degrees
for medium and 160 degrees for well done on the medium (50 per
cent) power setting. Brush twice with glaze and drain liquid
occasionally. Allow to stand coverted 15 minutes before slicing.
    Lamb kabobs
 1/2 cup oil
one-third cup vinegar or lemon juice
 1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon finely crushed rosemary
 1/4 teaspoon pepper
1 1/2 pounds boneless lamb cut into 2-inch cubes
2 green peppers
Combine first six ingredients in glass bowl and mix well. Add lamb,
stir to coat and marinate four hours or overnight. Cut
green peppers into large chunks. Drain meat and alternate lamb
cubes with green peppers on wooden skewers. Arrange on roasting
rack and cook on high for 8 to 9 minutes.
Meat will be medium well done.
    Lamb riblets microwave style
3 to 4 pounds lamb riblets, cut into serving-size pieces
1 can (6 ounces) tomato paste
 1/2 cup catsup
 1/4 cup lemon juice
 1/2 medium onion, finely chopped
1 teaspoon salt
 1/4 teaspoon pepper
    Arrange lamb riblets in 3-quart casserole. Cover with plastic wrap.
Microwave at medium high (70 per cent) for 20 to 25 minutes.
Remove lamb from microwave oven. Pour off excess juice and fat.
In 2-cup glass measuring cup or bowl, combine tomato paste,
catsup, lemon juice, onion, salt and pepper. Cover with waxed
paper. Microwave on high 4 to 6 minutes, or until boiling. Remove
sauce from microwave oven.
    Charcoal, electric or gas grill method: Place partially cooked
lamb riblets on rack of grill. Brush with sauce. Grill 6 to 8
inches from heat 15 to 20 minutes per side, or until browned.
Brush ribs with sauce several times while cooking.
    Broiler method: Place partially cooked lamb riblets on broiler
pan. Brush with sauce. Broil 8 inches from heat 15 to 20 minutes
per side, or until browned. Brush ribs with sauce several times
while broiling.
rl     (ENDIT BERGLAND( 04-09
 
 
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n481  0527  09 Apr 79
 
BC-Sked 1stadd 04-09
 
FOOD PACKAGE
 
UNDATED (Stroud - Sun-Times - BUTCHER) - Skirt steaks are a good
buy because they are lean. However, they are tough. Beat them
with a mallet and they become tender. (550) - a401 FNSPM
 
UNDATED (Newman - Sun-Times - BOOKS) - Most books about vegetable
cooking are written by vegetarians and give off a rather
medicinal aura. However, Robert Ackert
s book on vegetables just
plain glamorizes them. (800) - a402 FNSPM
 
UNDATED (Szathmary - Sun-Times - CHEF) - Cauliflower, with its
subtle but distinctive flavor, can be a bountfiul highlight at the
dinner table. Try my oven-baked cauliflower, for example.
(900) - ar03 FNSPM
 
UNDATED (Sun-Times - MINUTES) d When you are in a hurry canned
convenience items like salmon can make life a lot easier.
(300) - a404 FNSPM
 
UNDATED (Berland - Sun-Times - THIN) - The truth about the
fad fructose sugar diet is that it adds extra calories to your
meals with no beneficial side effects. (800) - a405 FNSPM
 
UNDATED (Marsh - Sun-Times - MALE) - If you love those hearty,
filling breakfasts but are afraid to indulge because of the
high calorie count, I have the solution. Have breakfast for dinner.
(800) - a406 FNSPM
 
UNDATED (Strube - Sun-Times - FRESH) - With ideas such as this
yam-banana casserole the sweet potato is on its way to becoming
a year-around vegetable, instead of just a holiday favorite.
(550) - a407 FNSPM
 
UNDATED (Bergland - Sun-Times - LAMB) - ''Out like a lion, in
like a lamb'' describes the convenience of microwave cooking vs.
cooking lamb the conventional way. (900) - a408 FNSPM
 
UNDATED (Upton - Sun-Times - FADS) - Food fashion - what
food is ''in'' and what food is ''out'' - can change as quickly
as the menus at New York's chic restaurants. How do you prevent
a public food faux pas? Read this story. (1,050) - a409, a410 FSNPM
 
 
hb    (more) 04-09
 
 
cd
...
(End missing.)
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n034  0905  09 Apr 79
 
BC-SOUTHERN
By PAMELA G. HOLLIE
c.1979 N.Y. Times News Service
    BURLINGAME, Calif. - In C. Gus Grant's office at the Southern
Pacific Communications Co. hangs a large cartoon showing him
attempting to slay the giant Ma Bell.
    ''The Bell strategy was to kill us, and our strategy was to fight
back,'' said Grant, whose company is one of just two survivors among
19 onetime challengers of the American Telephone and Telegraph Co.
The 60-year-old president of the Southern Pacific Co. subsidiary
expects a profit this year, the unit's first.
    The battles are not over. In its latest move, SPC has filed suit
charging AT&T with violating federal antitrust laws by restraining
trade and by attempting to monopolize communications services.
    Most of the suits involving the two have had similar language, and
so far, SPC has been largely successful in its attempts to get a
bigger foothold in the AT&T domain. The trend seems to be in favor of
increased competition, and congressional efforts to overhaul federal
communications law are expected to encourage a more open industry.
    Grant expects to see his feisty company, which lost $11 million in
1977 and $2 million in 1978, capture up to 3 percent of AT&T's
long-distance market by 1984. Although that may sound like a modest
share, the total market is expected to be $23 billion in five years.
That would mean revenues for SPC of 10 times its 1978 sales of $50
million.
    Southern Pacific Communications, as a specialized common carrier,
provides coast-to-coast private-line communication services for
business, institutional and governmental customers via microwave,
cable and satellite facilities.
    SPC offers three separate services: SPRINT for voice transmission,
SPEEDFAX for facsimile service and DATADILE for data transmission. In
addition, a long-term agreement reached with Hitachi Ltd. in February
put SPC in the hardware distribution business, selling terminals
through which an SPC customer can transmit written material over
telephone lines at a rate of less than a minute a page.
    Typically, the system is used by businesses for long-distance calls.
A client picks up the standard AT&T phone in, say, Los Angeles, and
is linked into 5he SPC network - a series of line-of-sight receivers
and transmitters placed 30 miles apart - which winds up at a receiver
atop the Empire State Building. From there it is routed through
regular AT&T lines like any other local call.
    The SPC system can also help companies control their telephone costs
by providing call records, which AT&T does not do. According to
Grant, such a service to a large New York bank disclosed that 30
percent of all the calls on the network were to Off-Track Betting.
''That number was taken off the network,'' Grant said.
    ''If we can save General Electric, with its $50 million phone bill
just 10 percent, that's $5 million a year,'' Grant said. ''That's the
kind of service that has caused the business to grow in recent
months.''
    For six years, SPC and other companies have been fighting with AT&T
over a share of the lucrative $14 billion private business
communications market. Until the late 1960s - a 1968 Federal
Communications Commission decision allowed the attachment of private
terminal devices to telephone lines - private telephone line
companies were unable to gain access to the market.
    The FCC ruling hardly cooled the battle. When competitors entered
the long-distance market, Ma Bell dropped its rates to private users
by 43 percent. SPC undercut the industry giant by 10 percent.''That's
known as a courageous strategy,'' Grant said.
    Of the 19 companies that tried to get into the business five years
ago, only the MCI Telecommunications Corp. and SPC remain. The
International Telephone and Telegraph Corp. just entered the
competition this year.
    
ny-0409 1202est
**********

n035  0912  09 Apr 79
 
BC-SOUTHERN Addatend
NYT BURLINGAME: this year.
(ADD FOR CLIENTS DESIRING A LONGER STORY)
    Southern Pacific Communications represents a bold diversification
for the Southern Pacific Co., the railroad-based transportation
company with $2.3 billion in sales for 1978, about $4 billion in
fixed assets, 3.8 million acres of Western lands and a majority of
the freight business in the West. The parent has also ventured into
trucking, real estate, pipelines and, most recently, title insurance.
    ''When the Bell people come around calling us a pipsqueak, I haul
out the charter,'' Grant said. The company's business charter, dated
1862, certifies Southern Pacific as a railroading and communications
company. (AT&T was not incorporated until 1885.)
    When SPC was formed in 1970, the communicaions network was built
along the track linking major California cities and the Southwest. At
first, SPC planned only to become a regional carrier. But when Grant,
who had been at Teledyne, General Electric and Ampex, joined the
company in 1973, he found that plan shortsighted. ''Customers don't
like to break their service halfway,'' he said. ''They want
coast-to-coast. After all, 20 percent of all business calls originate
in New York,'' he said. ''Without New York on the network we couldn't
grow.''
    But the eastward thrust had problems. The railroad did not own
property east of Texas, sites were hard to find and environmental and
regulatory approvals for the line-of-sight towers took about three
years to complete. ''Even after the property was cleared, it took one
year to connect Phoenix to Dallas,'' Grant said. ''I began to think I
was going to be too old to enjoy the system at the rate we were
going.''
    So SPC sank $200 million into acquisitions of existing lines and
permits to link California to New York. In 1974, SPC acquired the
Voice Data assets of United Video in Missouri, Oklahoma and Texas and
purchased the permits of Video Microwave Inc., which connected New
York to Boston via Albany. That same year, the company acquired the
Transportation Microwave Corp., connecting Philadelphia to Buffalo
via New York City.
    And in 1976, SPC purchased $53 million of the Data Transmission Co.
assets for $4.9 million in an auction. Those assets brought Chicago,
Houston, St. Louis and Kansas City into the system. This year, SPC
will spend $50 million to connect even more cities. By the end of the
year, SPC expects to link 72 cities, making it the nation's largest
specialized common carrier.
    Like a railroad, the network does not begin to pay until the last
mile of track is laid. But in the last year, growth has been
phenomenal, so fast, in fact, that the annual report, mailed to
shareholders last week, underestimated the number of SPC customers by
10,000. ''A year ago we had 1,000 customers. Now we have about
24,000,'' Grant said. ''By the end of the year we expect to have more
than 30,000 customers.''
    
ny-0409 1209est
**********