(Muncie, Indiana) Most members of Cross family are meatless by choice

[Guest guest]

Some of us may have issues with a few of her

ingredients, but it's an interesting story, and,

though Jennifer Cross isn't vegan (she's LOV and

doesn't know about battery cage chicken suffering),

surely vegetarianism of this sort AT HOME would have

inspired many of us during our early, formative years.

 

Most members of Cross family are meatless by choice

By DIANE BAER

 

MUNCIE - Jennifer Cross made a major change in her

life when she was 25: She became a vegetarian.

 

" I had no kids, " she said of the timing of her

decision. " It was hard for me because I love meat. But

I love animals, and that's why I stopped eating meat. "

 

 

Now, she and her husband, Tracy, have four children -

twins Keenan and Ian, 14; Colin, 11, and Eva, 8.

 

" None of my kids have ever had meat, " she said. " They

are all healthy. "

 

Mrs. Cross is passionate about her eating preference

and enjoys sharing it with others.

 

" People often claim to be vegetarian, although they

eat seafood or occasional meat, but vegetarians

actually eat no meat - nothing that once had eyes or a

face, " she said.

 

Vegans, she said, eat no animal products but do eat

vegetables; herbs, grains and pasta; dried beans and

lentils; fruits, and nuts. Lacto-ovo vegetarians eat

dairy products and eggs.

 

The majority of vegetarians stop eating meat for

health reasons, but many who eschew meat do so because

of concerns for animal welfare, Mrs. Cross said.

 

Although she and the children are lacto-ovo

vegetarians, husband and father Tracy didn't sign on

for the meatless life.

 

" My husband does eat meat, but I don't prepare it for

him, " Mrs. Cross said.

 

And even though Mrs. Cross now is an old hand at

meatless meal preparation and dining, it wasn't always

so.

 

" The first 2 years were the hardest - trying to find

something to fill the 'hole' left on my plate where

the meat used to be, " she said. " Eating out was the

worst. "

 

Life as a vegetarian became better when Mrs. Cross

quit work to stay home with her 8-month old twins and

she had time to experiment with more varied recipes.

 

" I strapped the twins in their high chairs with

crayons and paper while I made pierogi, eggplant

Parmesan, vegetable soups, even tofu burgers, " she

said. " Vegetarianism doesn't have to be exotic,

although there are many wonderful exotic dishes. I

have yet to leave any potluck hungry. Side dishes can

easily become an entree.''

 

A nourishing but meatless diet fuels many activities

in the Cross household. Keenan is a writer and a

reader, according to his mother.

 

" He reads everything he gets his hands on, " Mrs. Cross

said. " Ian plays the bagpipes and is a track

enthusiast. Ian likes to cook, but it's my kitchen,

and the kids have never become very comfortable in

it. "

 

Colin is a drummer, and Eva, an animal lover like her

mother, swims and plays the piano.

 

Tracy Cross is executive director of Indiana Academy

for Science, Mathematics and Humanities and a

professor of educational psychology at Ball State

University. Mrs. Cross was a systems analyst and

computer programmer for the Tennessee Valley Authority

before becoming a mother. She earned a master's degree

in educational psychology at Ball State and has taught

in the areas of human growth and development at the

university.

 

At home, Mrs. Cross is an assistant editor of two

research journals. Her husband is editor of both. In

her " spare time, " she put together a cookbook for the

Burris Laboratory PTA and is on the committee

organizing The Voices, a support group for Muncie

Center for the Arts.

 

Does she have any personal food vices?

 

" I substitute chocolate for a lot of things, " she

said.

 

 

CORN AND CHEESE CASSEROLE

3 eggs

 

3 tablespoons unbleached white flour

 

1 1/2 cups milk

 

1/2 teaspoon salt

 

Dash pepper

 

1 teaspoon dried dill

 

2 tablespoons fresh parsley, chopped

 

2 cups frozen corn

 

2 tablespoons butter

 

2 cups onions, diced

 

1 large carrot, grated

 

1 small green pepper, chopped

 

1 cup sharp cheddar, grated

 

Preheat oven to 350 degrees. Combine eggs and flour in

blender or food processor. Add milk, salt, pepper,

dill, parsley and corn. Process until well blended.

Saute onions in butter until translucent. Add carrots

and peppers. Saute until tender, about 5 minutes. Stir

in blended ingredients and cheese. Pour into buttered

9x13-inch baking dish and bake uncovered 35-45 minutes

until golden. Test with knife. Serve with salsa.

 

 

KIDNEY BEAN STEW

1 tablespoon olive oil

 

1 large onion, chopped

 

1 large red or green pepper, chopped

 

2 carrots, diced

 

2 medium zucchini, sliced

 

2 celery stalks, sliced

 

15-ounce can tomatoes, chopped

 

15-ounce can kidney beans, rinsed and drained

 

1/2 teaspoon paprika

 

Salt and pepper

 

Heat oil in large saucepan and add onion, red or green

pepper, carrots, zucchini and celery. Cook gently for

10 minutes, covered, then add tomatoes, kidney beans,

paprika, salt and pepper to taste. Continue to cook,

covered, for an additional 10-15 minutes. Adjust the

seasonings and serve over rice.

 

 

ARTICHOKE CHEESE PIE

8-inch pie crust

 

9 ounce frozen package or 1 can artichoke hearts,

thawed, drained, quartered

 

1 onion, chopped

 

1/4 cup frozen peas, thawed

 

1 tablespoon butter

 

1 tablespoon oil

 

1/4 cup grated mozzarella

 

1/4 cup grated Gruyere or Swiss

 

1/4 cup grated Parmesan

 

1/2 cup heavy cream

 

In skillet, cook artichoke hearts, onion and peas in

butter and oil over moderate heat for 5-6 minutes. Let

mixture cool for 5 minutes.

 

Sprinkle a little of the three cheeses in bottom of

pie shell; add artichoke mixture, remaining cheese and

cream. Bake at 350 degrees for 50-60 minutes. Let cool

5-10 minutes before cutting. (You also can use

mushrooms instead of peas and substitute various

cheeses.)

 

 

HERBED CARROTS

4 tablespoons butter

 

3 tablespoons olive oil

 

3 tablespoons minced onion

 

2 large cloves garlic, minced

 

2 pounds carrots, sliced into thin rounds

 

2 teaspoons honey

 

2 bay leaves

 

1 cup dry white wine

 

4 tablespoons chopped fresh parsley

 

1 tablespoon basil

 

Salt and black pepper to taste

 

Saute butter, olive oil, onion and garlic until

golden. Add carrots; stir, cover and cook 5 more

minutes. Add honey, bay leaves and wine; cook for 10

more minutes. Increase heat to medium-high and cook,

uncovered, until carrots are crisp-tender and liquid

has evaporated. Remove bay leaves and serve.

 

 

SHREDDED SAUTEED ZUCCHINI

1 1/2 pounds zucchini

 

Salt

 

2 tablespoons olive oil

 

1 tablespoon butter

 

2 tablespoons chopped green onions

 

Grate and salt the zucchini. Let drain in colander for

1/2 hour; rinse and dry in a kitchen towel. Heat oil

and butter, stir in green onions and cook briefly. Add

shredded zucchini and cook over moderate heat 5-10

minutes.

 

 

GURKEN SALAT

 

(Cucumber Salad)

3 medium cucumbers, peeled

 

Salt

 

4 tablespoons white vinegar

 

2 tablespoons water

 

1/2 teaspoon sugar

 

1/4 teaspoon pepper

 

1/4 teaspoon paprika

 

1 clove garlic, minced

 

Very thinly slice cucumbers into a bowl. Sprinkle

liberally with salt and let sit for 1 hour. Squeeze

out the cucumbers and discard the liquid. Place slices

into serving bowl. Combine the remaining ingredients

and pour over cucumbers. Toss lightly. For decorative

effect, sprinkle top with either paprika or dill.

Chill.

 

 

 

 

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