Natural living recipes featured at convention SELINSGROVE As part of the Pa. Natural Living Convention and Alternate Energy Fair, Mrs. Joanie Huggins presented a workshop on cooking the body chemistry way. Her cookbook features recipes without sugar. Her husband, Dr. Hal Huggins, D.D.S. also spoke at the convention, telling of a totally new concept of nutrition, determining individual needs. It was to this end that Mrs. Huggins created her cook book, developing it around a natural food theme. She uses honey as a sweetener for her recipes. And since honey is twice as sweet as sugar, orly half as much honey is needed. She told that people should try to buy honey from road side stands or anywhere where one is sure that it is not processed. Included below are some of the recipes from her cookbook. ATTENTION GROWERS! GAYLORD EQUIPMENT NOW SELLS HARVESTALL® PRESERVES GRAIN CONSERVES ENERGY FT 75% LESS COST THAN GAS DRYING THE PROVEN PROCESS FOR TRUE VALUE GRAIN The GRAIN CHILLCURING™ process is simple to manage Pick the bin-size matched to your gram production and you can fill with com of 25% moisture and not delay harvest S'mple management procedures turn out top quality corn every time MRU HARVESTAT 7 CENTRAL CONTROL •A GAYLORD EQUIPMENT 88 Ridge Rd., Monmouth Jet., N.J. 08852 201-329-2666 (day) or 609-799-8647 (night) COMPLETE SALES, SERVICE & INSTALLATION DISTRIBUTORS FOR: GRAIN SYSTEMS INC. BINS. SHIWERS DRYING SYSTEMS. HUNTER LEGS, AND IRRIGATION EQUIPMENT r*3 MRMM HARVESTAT™ CONTROL New digital monitor and control shows continuous cooling of gram Convenient switch also gives eye-level reading of plenum temperature and exhaust lempe-ature Simple setting of the control automatically controls operation of GRAINLAMPS ' to make best use of free, natural air Cs«m» KWH— 4 cups sliced apples 1 tablespoon lemon juice IVa cup rolled oats Vz cup honey 1 teaspon cinnamon Vz cup butter Put apples in a shallow pan or baking dish. Sprinkle with lemon juice. Combme the remaining ingredients and mix to a crumbly consistency. Sprinkle crumb mix over Bake at 375 Degrees F. or until apples are tender. 3 cups plaui yogurt % cup honey 6 cups diced, peeled cantalope 4 cups sliced fresh peaches 4 ripe bananas, peeled and sliced 1 cup whole almonds Mix the yogurt and honey m a large bowl. Add remaining ingredients and toss gently Cvoer and refrigerate three hours 01 longei to blend flavors Makes 12 servings GRAIN LAMPS® GRAIN CHILLCURINGwiI.i air and ‘electric sunshine' cures, dries and stores gram to top condition and value 1 Mrs. Joanie Huggins spoke at last week's Natural Living Con vention. APPLE CRISP FANTASTIC FRUIT CONTROLLED QUALITY NON-STOP HARVEST NO HEAT-SHRINK . 5-10% MORE GRAIN „ , ~ a nice weekend Lancaster Farming, Saturday, August 4,1979 PEANUT BUTTER BALLS Vz cup peanut butter 3 tablespoons cream Vz cup honey V* cup unsweetened coconut Vz cup raisins Vz cup roasted, ground soybeans Mix all ingredients together. Knead until consistency of pie dough. Roll into balls and chill. 1 cup mayonnaise 2 tablespoons pure lemon juice 2 tablespoons cream IV2 teaspoons salt dash of pepper 4 crisp, large celery stalks, cut on the diagonal, thinly 5 cups cut-up cooked turkey crisp lettuce leaves watercress or parsley In a large bowl, combine mayonnaise, lemon juice, cream, salt and pepper and mix well. Add celery anc turkey. Toss lightly to coat well. Refrigerate, covered, until serving time (hopefilly one hour). Arrange on lettuce leaves and decorate with watercress around edge. Serves eight Note: this is a hearty, satisfying salad, just right for that lunch or supper when a hearty salad is enough for your family. CAESAR RICE SALAD IVz cups brown rice, cooked 3 large tomatoes, chopped 3 /4 cup pKr.dev, finely chopped 3tablep„.» ru oil Iteasp.rj' salt 1 tea'-.;: j . ..racked pepper V 2 cup die- ■ i peppers Comb r. all tne ingredients and toss ger Serves six. v, AHEAD COLD PEPPER 3_4 jf 1 cup Vl cup f d 2 table' > i is cracked pepper 2 table.-po' i- red wine vinegar 2 tablesp -■ os thyme leaves 2 teaspoon - salt 2 pound beef top round steak, cut about two inches thick A day ahead, in a baking dish, combme the first six ingredients. Add the steax and coat with the mixture. Cover and marinate in refrigerator at least eight hours or overnight, turning occasionally Grill meat over char coals on rack in broiling pan. Broil 15 minutes for rare, turning once. Place steak on platter. Cover and refrigerate to serve cold. Before serving slice on the diagonal Makes eight servings. CROCK POT SAFFRON BEEF 2Vz cups cubed meat Vh cup onions, chopped 1 clove garlic, minced salt pepper 1 green pepper, chopped 1 can (1 pound) tomatoes % teaspoon thyme 1/8 teaspoon saffron 1 can (8 ounces) tomato puree Va cup red wme Vz cup oil hot cooked nee Put all the ingredients in a slow cooker and cook on low for six to eight hours. Serve over hot cooked brown rice. TURKEY SALAD 119
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