20—Lancaster Farming, Saturday, September 12,1970
by Mrs, Richard C. Spence
According to a recent bulletin
■published by the U S Depait
ment of Agriculture, mo-d com
•mon nuts contain about 10 to 25
per cent protein and can be an
added source ot protein in meals
Peanuts are highest in protein
with about 25 per cent Coconuts
mid chestnuts contain \oiy little
piotein
Nuts contiibute uch fla\ or and
crunchy texture to many kinds
ot foods. They are net only
tasty, but nutritious as well You
can add new interest to a fami
liar dish by adding nuts.
Nuts are filling because of
■their fat content and may pie
vent between-meal hunger pangs
that encourage nibbling
Many of the nuts on the mai
ket such as almonds, pecans,
•tilberts, English walnuts, and
black walnuts are grown in
this country. Other kinds ot im
ported nuts include pistachios,
ibiazil nuts, cashews, and coco
nuts.
Peanuts are not nuts as wide
ly believed; they belong to the
pea and bean family the
legumes They are included
there because they are used as
nuts m family meals and snacks
Chestnuts, although giown in
Try A
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It Pays
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Burner Soles & Service
MOUNT JOY, PA.
Ph, 653-1821
SUPER |
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2750 Columbia Ave, d
Lancaster S 9
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BOB’S
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market
743 s bho\d sr,
LITITZ, PE NX A
Hours; Mon. thru Sut. 9 to 9
Sunday 9 to 5
FOR THE
A FARM
A WIFE
V AND
! FAMILY
the United States, are usually
imported trom southern Europe.
They are available only in win
tei, while most other nuts can
be purchased in some form yeai
round.
Shelled nuts and processed
coconut cost more than nuts in
shells, but they are convenient
and lake less storage space.
Nuts in the shell retain high
quality longer than shelled nuts
Whole nuts become rancid less
quickly than nuts in pieces. Un
roasted nuts keep better than
roasted ones Shelled nuts will
keep flesh for several months
stored in tightly closed contain
ers in the refrigerator Shelled
01 unshelled nuts can be fiozen
in tightly closed lieezei con
taineis at 0 degiees or lower
The veisalile nut may come
to the dinner table in a variety
of ways as an ingredient in
cooking or as a garnish Nuts are
aNo popular as a snack or
served with appetizers.
Try the nut lecipes that fol
low All recipes gi\e the num
ber oi calories for a specified
amount of food. In some cases,
the vaiiation of a recipe has a
lower calorie value
GOLDEN CHEESE SALAD
3- ounce package lemon
flavored gelatin
1 cup boiling water
1 cup pineapple juice plus
water
I’i ounces cream cheese, chill
ed
Mt cup nuts (pecans, maca
damias, or roasted peanuts,
, chopped)
1 can (10 1 u ounces) crushed
I pineapple, drained
I I cup carrots, shredded
p '’l%'
Dissolve gelatin in boiling
water. Stir in remaining liquid.
Chill until partially set. Cut
cream cheese into 18 cubes. Coat
cream chefese cubes with nuts
and roll into balls. Stir pine
apple and cairots into gelatin
Add cream cheese bails Chill
several hours or overnight until
firm. Scive on lettuce leaves. 6
servings.
Calorics per serving'. About
170.
STUFFED DATE SALAD
18 dates, pitted
3 tablespoons crunchy peanut
butter
2 grapefruit, chilled, sectioned
Fill the dates with the peanut
butter. For each salad, arrange
thiee shifted dates with grape
fruit sections on crisp salad
greens. 6 servings.
Caloues per seiving
135
PECAN CHESS PIE
1 cup brown sugar, packed
cup granulated sugar
1 tablespoon flour
2 eggs
1 1 cup milk
cup butter or margarine
1 teaspoon vanilla
n /i or 1 cup pecans, chopped
9- inch unbaked pastry shell
Preheat oven to 375 degiees
Mix sugais and flour. Beat in
eggs and milk. Stir in fat.
vanilla, and nuts. Pour mixture
into pastry shell Bake 40
minutes or until a knife inserted
in the center comes out clean
Cool before seiving. Cut pie
into 8 servings.
Calories per serving' About
475 with % cup nuts; 500 wdth
1 cup nuts.
SUNDAE NUT SYRUP
2 tablespoons butter or mar-
garine
cup pecans or English wal
nuts, chopped
I ti cup brown sugar, packed
2 tablespoons water
2 tablespoons light corn syrup
Melt butter or margaiine in a
small frypan. Add nuts and cook
over low heal, stirring as need
ed, until nuts are lightly brown
ed. Stir in remaining ingredi
ents Simmer 2 minutes Serve
warm over ice cieam Makes 3 4
cup, 6 servings
Calories per serving or sjrup;
About 150.
SUGAR • AfJD ■ SPICE NUTS
1 tablespoon butter or mar
garine, melted
1 egg white, slightly beaten
cups unroasted almonds,
English walnuts and/or
pecans
cup sugar
V< teaspoon salt
V'z teaspoons cinnamon
•it teaspoon nutmeg
% teaspoon allspice
Preheat oven lo 300 degrees.
Slowly stir melted fat into beaten
egg white. Stir in nuts. Mix
sugar and spices. Spread about
one fourth of the sugar mix
tine in'a 10 x 15-inch shallow
pan. Coat a few nuts at a time
in remaining sugar mixture
and arrange in the pan Sprinkle
ust of sugar mixture over nuts
Bake 15 lo 20 minutes, or until
nuts are slightly browned. Re
mo\e nuts fiom oven: stir
gently to separate nuts. Cool
About
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WE GIVE Iwl GREEN STAMPS!
■ ORIKNH
STAMPS M
PLANT FOOfl INTERCOURSE,
I PA. 17534
-»STORE«
|| HOLLAND
Ready-Mixed
CONCRETE
INewH
y
Store in tightly closed contain
er. Makes about 4 cups.
Calories per tablespoon: About
35.
PEAUNT BUTTER MUFFINS
1 cup milk
1 egg, slightly beaten
V-4 cup oil or melted fat
3 cups flour, unsifted
1 tablespoon baking powder
1 teaspoon salt
1 4 cup sugar
Vz cup peanut butter
Preheat oven to 400 degrees.
Grease muffin tins. Blend milk
into egg and add fat Mix dry
ingredients thoroughly; mix in
peanut butter only until mix
ture is crumbly. Add liquid and
mix slightly, leaving batter
lumpy. Halt fill muffin tins with
batter. Bake 20 to 25 minutes,
or until golden brown. Makes
12 muftins.
Calories tier muffin; About
210,
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