M—Lancaster Farming, Saturday, January 21,1984
On tain
a farm
-And o
fI&Z&F
Joyce B
Think of it.
A mouse twice the size of a
normal one.
According to recent news
releases, that’s what genetic
researchers at the University of
Pennsylvania have developed,
using genetic-engineering
techniques which use modified
genes to stimulate growth hor
mones.
In fact, the likelihood of breeding
a mouse, say 10 tens the normal
size, is very real.
Knowing the type of research
that comes out of the University of
Pennsylvania, we have little doubt
that this far-out concept will in
deed eventually become reality.
Some of the earliest “science
fiction” techniques of embryo
transplanting are already com
monplace in the dairy industry,
and quickly spreading to other
facets of livestock production.
So, do we need a bigger mouse 7
Or, equally debatable, what of
the potential for taking this type of
genetic engineering even farther,
into the domesticated stock in the
barns of America?
Imagine, suggest our kids
preparing for show a cow several
times the normal size.
Clipping of the top line and head
might most effectively be done
using one of those utility company
“cherry pickers.” A stepladder
would be helpful in brushing out a
tail.
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We won’t even touch the concept
of manure handling.
Or what about pigs? Imagine a
pork chop the size of a round steak.
Awesome.
If you wanted to tile drain your
meadow, you might just borrow a
couple of these giant hogs, and let
the big guys root up the deep dit
ches for laying the drainage pipes.
That might idle a few backhoe
operators, though.
And those hogs certainly
wouldn’t be welcome in this farm
wife’s flower beds.
Package designers would
definitely have to work up new
styles of egg cartons, if the poultry
industry also got into this “big is
better” bandwagon.
Cage layer systems would have
to be reinforced with extra sup
ports underneath to hold a passel
of those ostrich-sized hens.
But you could probably make a
family-sized omelet using one egg.
And a large egg beater.
We could all toss our our mat
tresses and sack out instead on a
single sheepskin, sinking way
down into a luxurious bed of pure
natural wool. You might not even
need a blanket if the fleece was
long enough to more or less burrow
in for the night’s rest.
And hunters how’d you like to
admit you missed a shot at a while
tail-deer 10 times bigger than
normal? Let’s hear the excuses on
that one.
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Chill cookies in refrigerator,
then roll between waxed paper to
make crumbs. Beat egg whites and
salt together until soft peaks form.
Gradually add sugar beating
constantly until stiff. Fold in
cookie crumbs, vanilla and nut
meats. Spread in buttered 9-inch
pie plate and chill several hours.
Spoon into dessert dishes. Serve
with whipped cream garnished
with shaved chocolate curls.
SNAPPYSNACK MIX
4 slices bacon
2 1/2 cups Girl Scout Golden
Yangles
2 cups thin pretzel sticks
1 (3 oz.) can French fried onion
rings
3/4 cup coarsely chopped walnuts
or pecans
2 tablespoons butter or margarine,
melted
Needless to say, the possibilities
for speculation are endless, to say
nothing of the arguments that
could be generated over the
potential for 30-foot-tall basketball
players.
Only one thing really worries
me.
What the heck am I gonna’ do if
one of those 10-times-bigger mice
moves into my kitchen cupboards?
Girl Scout Cookies: Use Them for Special Treat:
It’s that time of year again. Girl
Scouts and Brownies across the
country are tempt'ng thei 1-
neighbors, families and fn '
with boxe c of scrumptious Girl
Scout cookies.
But this year, think of those
-ookies as more than just cookies.
Think of them as ingredients for
making new desserts and snacks.
Try some of these recipes which
feature the famous Girl Scout
cookies.
MINTED BROWNIE PIE
14 Thin Mint cookies
3 egg whites
dash of salt
3/4 cup sugar
1/2 teaspoon vanilla
1/2 cup chopped nutmeats
1 cup whipped cream
curls of shaved chocolate
1 teaspoon Worcestershire sauce
Heat oven to 325 degrees. Cook
bacon until crisp, reserving two
tablespoons bacon drippings.
Drain bacon on absorbent paper;
set aside. Combine bacon drip
pings, crackers, pretzel sticks,
onion rings, nuts, butter and
Worcestershire sauce; mix well.
Bake in 15X10-inch jelly roll pan at
325 degrees for 18 to 20 minutes,
stirring occasionally. Crumble
reserved bacon. Add to cracker
mixture; mix well.
REFRIGERATOR DESSERT
2 (3 oz.) packages raspberry or
strawberry flavored gelatin
1/2 cup butter or margarine
1 cupsugar
1 egg, well beaten
1 (81/4 oz.) can crushed pineapple,
drained
1 cup chopped nutmeats
56 Scot-Teas cookies
Prepare gelatin according to
package directions; refrigerate
until partially set. Beat butter and
sugar thoroughly; add egg,
pineapple and nutmeats. Place a
layer of cookies over bottom of
13X9-inch pan. Cover the cookies
with the creamed mixture then
gently press another layer of
cookies into the creamed mixture.
Pour partially set gelatin on top.
Place in refrigerator until firm.
Cut into bars.
SAVANNAH TOFFEE TORTE
1/2 cup butter or margarine
1 cup confectioners sugar
3 eggs, separated
1 1/2 ounces unsweetened
chocolate, melted
dash salt
14 Savannah cookies, crushed into
crumbs, including filling
1/2 cup chopped nutmeats
Beat together butter and sugar
until fluffy. Beat egg yolks; add to
creamed mixture. Add melted
chocolate and salt. Beat egg whites
until stiff. Fold into creamed
mixture. Sprinkle half of cookie
crumbs and nutmeats in 8-inch
square pan. Pour mixture over
crumbs. Then sprinkle with
remaining crumbs and nutmeats.
Refrigerate at least 12 hours
before serving.
MINTY PEACH PARFAITS
24 Thin Mint cookies
11/2 pints vanilla ice cream
1 (16 oz.) can peach slices, drained
Break 12 Mint cookies into
coarse pieces. Alternate layers of
broken cookies, ice cream and
peach slices in tall parfait glasses
or 12-07 * Mng glasses, ending
with a layer of ice cream. Garnish
each parfait with a marasc’" ,o
cherry and 2 more cookies. Serve
immediately.
APPLE—RAISIN
BROWN BETTY
21/2 cups Scot-Teas cookie pieces
4 cups finely chopped tart apples
3/4 cup seedless raisins
2/3 cup firmly packed brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup butter or margarine,
melted
2 tablespoons lemon juice
1/3 cup water
cream
Sprinkle 1/3 of cookie pieces in
greased 11/2 quart casserole. Mix
next five ingredients. Spread half
the mixture on top of cookies and
repeat layers. Cover with
remaining cookies. Drizzle with
butter mixed with juice and water.
Cover and bake in 375-degree oven
for 40 minutes. Uncover and bake
20 minutes longer. Serve warm
with cream.
Vegetable
growers to meet
FRACKVILLE A processing
vegetable growers meeting will be
held Tuesday from 1 to 3 p.m. in
the Community Room of the
Schuylkill Mall at Frackville.
Main purpose of the session will
be to determine interest in the
growing of hot peppers for the
processing market, such as had
been grown in Lancaster County
during the past year. The mall is
located at Rt. 61 and 181.