| June 2004 Missouri Regional Newsletter p8 |
| ACS NEWS...continued from page 7 Are Any UV Rays Safe? There are no safe UV rays. Two main types of UV radiation reach the earth, UVA and UVB. Scientists now believe that both UVA and UVB rays contribute to skin damage, including skin cancer. UVB radiation is known to cause damage to the DNA of skin cells. Skin cancers develop when this damage affects the DNA of genes that control growth and division of skin cells. Recent research has found that UVA also contributes to skin cancer formation. Artificial sources of UV light, such as sunlamps and tanning booths, may increase risk of developing skin cancer. What is the UV Index? To remind people to take precautions against the potential damage of UV exposure, the Environmental Protection Agency (EPA) and the National Weather Service developed the UV Index. The UV Index number, ranging from 0 to 10+, indicates the amount of UV radiation reaching the earth's surface during an hour around noon. A higher number means greater exposure to UV radiation. The UV Index is forecast daily for 58 cities, based on locally predicted conditions. It is valid only for about a 30-mile radius from the city, and, as with any forecast, local changes in cloud cover and other factors may alter actual levels experienced. This information gathered at: http://www.cancer.org/docroot/home/index.asp Healthy Recipes: Appetizer: Homemade Green Goddess Salad Dressing Ingredients: 1/4 cup lowfat cottage cheese 3 Tbs. buttermilk 1 Tbs. parsley, chopped 1/8 tsp. salt optional 1-1/2 tsp. cider vinegar 1/8 tsp. hot red pepper sauce 1 clove garlic, minced Instructions: Combine all ingredients, except lettuce and croutons, in a blender. Process mixture until smooth. Nutrition Facts: Amount Per Serving: Calories 17 Fat 0.3 g, Cholesterol 1 mg, Sodium 71 mg Entree: Bermuda Chicken Ingredients: 4 boneless chicken breast halves 2 Tbs. olive oil 1 shallot or scallion, minced 1 cup dry breadcrumbs 3 Tbs. parsley, chopped 1/4 tsp. thyme, or 3/4 tsp. fresh, minced 1/8 tsp. rosemary, crumbled, or 1/2 tsp. fresh, minced 1 egg yolk Instructions: Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick. Heat 1 tsp. oil in a heavy nonstick skillet over medium low heat. Saut� shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside. Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2 tsp. oil and egg yolk and lightly toss. Heat remaining oil in same skillet over medium high heat. Saut� chicken 3 minutes per side. Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up. Quantity: Makes 4 servings |