BlO—Lancaster Farming, Saturday, October 3,1981
Ladies
Have You
Heard?
By Doris Thomas
Lancaster Extension >
Home Economist
“PINEAPPLE FROM ZUC
CHINI”
RECIPE INCOMPLETE
Zucchini squash is famous for
forcing home gardeners into
culinary extremes. This year a
recipe called “pineapple from
zucchini” is making the rounds,
and while it is basically sound, food
scientists at Penn State have a
concern.
They tested the recipe in their
labs and found that its high acidity -
makes it a safe product for boiling
water canning. The problem is that
the recipe simply calls for packing
the cooked mixture into jars and
sealing.
This should be followed by 15
minutes processing in a boiling
water canner. This final step is
needed to destroy any airborne or
empty container contaminants
that can grow on the surface of the
product. If you have already put up
a stock of pineapple from zucchini,
which is used as a substitute for
crushed pineapple, they advise you
to check each jar. Discard any that
show evidence of swelling or mold
growth. For those jars that look all
right, remove the lids, put on new
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lids and process in boiling water
for 15 minutes.
The complete and correct
recipe for “pineapple from zuc
chini” follows: Peel and shred 2
quarts of zucchini squash, add one
half can (23 ounces) unsweetened
pineapple juice, three-fourths cup
lemon juice and one and one-half
cups sugar. Bring to a boil and
simmer for 20 minutes. Pour into
jars, seal and process for 15
minutes in a boiling water canner.
Use as a substitute for crushed
pineapple in cooking.
THE ESSENTIAL INGREDIENT
Eggs are a staple food in
dispensable in planning and
preparing family meals. They can
be served in so many ways and are
the basic ingredient in so many
kinds of foods that they are likely
to appear in some form at nearly
every meal.
High in protein, they are
economical and can be the basis of
light, easy to prepare meals.
Now is an excellent time to try
eggs in old and new ways because
they are in plentiful supply.
To be sure of getting quality
eggs, buy graded eggs at a market
Call for more information
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that keeps them refrigerated. The
L7SDA grade mark assures you
that the eggs were of a specific
quality at the tune of grading.
Assuming proper handling after
the tune of grading, there should
be little loss in quality, tirades
range from B to AA; these are
marks of quality, not safety, since
all of these eggs pass inspection for
wholesomeness before reaching
your store.
When boiling eggs, lower them
gently into boiling water; simmer
until done. Cooking time depends
on how you want to eat them
soft, medium or hard yolk. Have a
ready bowl of ice-cold water and
plunge the cooked eggs into it for a
few minutes after cooking; this
stops the cooking process and
assures you that the eggs will be
exactly at the degree of doneness
that you prefer.
Hard cooked eggs are perfect
additions to many main-dish
meals. For example, when making
a spinach salad, add chopped hard
boiled eggs to spinach, raw
mushrooms and bacon bits. Or, try
that favorite from the south of
France, saiade Nicoise. Combine
hard boiled eggs, sliced length
wise, with tuna fish, anchovies,
black olives, shced tomatoes,
onion rings, and your favorite
salad greens. A simple oil and
vinegar dressing, perhaps perked
up with chopped capers, completes
the meal. Serve with hot, crusy
French bread, butter and fresh.
fruit for dessert.
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Foreign investors buy
food, restaurant chains
WASHINGTON D.C. - Foreign
investors are buymg into the
American food system, not by
purchasing vast farm acreage, but
by obtaining control of certain U.S.
grocery, hotel and restaurant
chains as well as food processing
plants, a recent survey shows. ,
A & P, Grand Union, Howard
Johnson, Stouffers and the In
ternational House of Pancakes are
among grocery and restaurant
chains now foreign controlled, the
study by the U.S. Department of
Agriculture’s Economic Research
Service disclosed.
Foreign companies own 14 U.S.
foodstore chains outright and hold
a partial share in nine others as of
April 1980, according to the study
by USDA economists Naaman
Seigle and Charles Handy. These
firms in 1979 rang up combined
sales of about $l9 billion, nearly 11
percent of total U.S. grocery store
sales.
The Great Atlantic and Pacific
Tea Co. (A & P), had revenues of
nearly $6.7 billion in 1979. A West
German firm owns a SO percent
share of A & P. A British concern
owns Grand Union Co., another
food retail giant, with $3.9 billion in
sales.
Other American firms under
foreign ownership include
Keebler’s crackers, Libby’s, Peter
Paul, Wishbone, Seagram, Good
Humor and Tetley. The firms
provide cookies., candy, sauces,
tea, coffee and alcoholic
beverages.
Foreign investment in U.S. food
manufacturing firms reached $2.6
billion in 1979, the USDA survey
showed.
The survey, published in the
summer edition of the National
Food Review and the September
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issue of Farmline, both VSDA
publications, found that the first
significant foreign investment in
the U.S. comirfercial food sector
began with Benihana of Tokyo, a
Japanese-style steakhouse in 1964.
In 1975, 11 foreign-owned firms or
franchises operated in the industry
but by December, 1980, 44 foreign
firms had franchisor or
proprietary interest in 48 U.S.
operations.
However, there are two sides to
the foreign ownership question,
according to USD A analysts. U.S.
affiliates of foreign firms use
American farm products, employ
U.S. workers, invest in U.S.
materials and technology and put a
large share of their profits back
into the U.S. economy. In the food
manufacturing industry, for
example, they have reinvested
about 80 percent of their earnings
in the U.S. in recent years. The
remaining 20 percent was tran
sferred abroad as dividends to
their overseas owners.
uutsule investors also provide a
source of much-needed funds to
finance growth, technology to
modernize, and marketing skills to
increase sales.
Although total direct foreign
investment in the U.S. has doubled
in the last five years, the stock of
U.S. investment in foreign food
firms is still over three times as
great, USDA economists say.
U.S. food processors own af
filiates and franchises in' more
than 140 countries. In Canada and
Mexico, U.S. food firms account
for more than half of all sales of
processed foods. In Western
European nations, U.S. firms hold
5 to 25 percent of the market.
American restaurant and fast food
franchisors have established
nearly 4,000 outlets abroad.
NEW HOLLAND, PA
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