BB—lancMttr Farming, Saturday, August 25,1984
Cook’s
Question
Corner
QUESTION - Nancy Kramer, Newmanstown, would like
some recipes for Eggplant Casseroles.
QUESTION - Harold Latshaw, Walnutport, would like
some fudge recipes. He is also looking for a recipe for an old
fashioned, oval molasses cookie.
QUESTION - Mrs. R. Nolt, Leola, would like a recipe for
‘‘Speedy Sauce,” a sauce where beef cubes are marinated
overnight and barbequed on the grill the next day.
QUESTION • Donna Lencaski, Latrobe, would like you to
share your favorite fall recipes like carmel apples and
recipes using corn cut off the cob.
QUESTION - Carol Kernard, Elizabethtown, is still looking
for a recipe for a homemade baking mix such as Bisquick.
QUESTION - Arnold Jo Daly, Crownsville, Md., would like
recipes for apple strudel, flaky pie crusts, Italian spaghetti
sauce with meat, and chili con came with beans, ground
meat and garlic.
QUESTION - Eileen J. Tarpy, Deptford, N.J., is still
looking for a quick and easy cream of broccoli soup recipe,
preferably without cheese.
New hone arte contest
a success at Troy Fair
TO WAND A Out of this world!
Spectacular! Beautiful! The Linda
B. Hulsander 4-H Building buzzed
with exclamations like these as
people recently viewed 260 home
arts entries at the Troy Fair.
Quality hand created clothing,
pillows, quilts, afghans, loom
woven coverlets, rugs, wall
hangings, wood craft, refinished
furniture and much more resulted
in a magnificent display of talent.
New this year, the home arts
competition received tremendous
support from exhibitors, volunteer
helpers and contributors.
Eighty-one exhibitors won a total
of almost $l,OOO in premiums, as
well as ribbons, for their creative
efforts. Of the total entries, 228 won
monetary prizes. The three highest
money winners were Joel Crayton,
Towanda; Marie Hvezda,
1
7
If
* 9
‘
f
Towanda; and Betty Sill, Wysox.
Exhibitors came from almost
every section of Bradford County;
Troy, Towanda, Sayre, Wyalusing,
Gillett, New Albany, Ulster,
Columbia Cross Roads and many
other areas.
Home Arts Committee members
Marion Ballard, Rosemarin
Lovell, Nelle Calkins and Shirley
B. Fairchild are pleased with the
first year’s efforts and are looking
forward to an even larger Home
Arts show in 1985. Start your
project NOW to exhibit at next
year’s fair!
Cooking can increase fiber content of food
ITHACA, NY - Although
cooking may reduce the vitamin or
mineral content of some foods, it
actually can boost the fiber con
tent, an important component of
the diet, says a Cornell University
nutritionist.
Toasting, broiling, sauteing, and
even frying foods such as
vegetables, meat, and bread can
increase fiber content because of
the browning that occurs.
“The browning of foods is caused
by a chemical reaction that
destroys carbohydrates and
essential amino acids,” says Peter
Van Soest, a professor of
nutritional sciences and animal
nutrition at Cornell University and
one of the foremost fiber resear
chers in the country.
“Created in the process,
however, are Maillard polymers,
molecules which very closely
resemble one of the fibers found
naturally in some foods,” says Van
Soest.
As a result, bread crusts and
toast, for example, have more
fiber than the center of a loaf of
untoasted bread.
Fibers in food are classified into
five types: Cellulose and
hemicellulose (which are
prominent in bran), pectin (which
home canners use), gums (used as
thickeners in ice cream and salad
dressing), and lignin (the sub
stance that makes plants rigid).
The Maillard polymer is so
similar to lignin that Van Soest
calls it “artifact lignin.”
In addition to cellulose and
hemicellulose, lignin helps push
food through the digestive tract
more quickly, helping to prevent
constipation, colon cancer, and
diverticulosis, outpouchings in the
gut. Lignin, as well as pectin and
gums, binds with bile salts which
may help keep cholesterol in
check.
Although cooking may increase
the lignin in foods, it can result in
smaller amounts of pectin and
gums, the water soluble fibers that
help control cholesterol levels and
modulate blodd sugar. Pectin and
gums also help promote the growth
of bacteria that attack toxins and
may help protect against hardening
of the arteries, heart disease, and
gallstones.
Sauteed and steamed
vegetables, for example, have
more pectin and gums than boiled
vegetables because more of the
fibers leach out. Nevertheless,
cooking vegetables actually in
creases the concentration of fiber
because more of the other
nutrients are destroyed in cooking.
Peeling fruits and vegetables
also reduces fiber because much of
the fiber is in the skin. And
although pureeing doesn’t matter,
straining the puree reduces fiber
because it removes the skin and
seeds.
Van Soest points out that the size
of certain food particles is im
portant to maintain the beneficial
effects of cellulose and
hemicellulose. Coarse bran and
wheat particles, for example, are
much better for the body than
finely ground flour because the
physical structure of the cells have
not been destroyed.
“One of the most beneficial
effects of bran when it’s coarse is
its capacity to hold water and bulk
the size of the stools,” explains
Van Soest. “Large particles may
be thought of as rooms in a hotel if
Saddle Cinches Horse and Pony Club
An old fashioned homemade ice
cream social highlighted the July
meeting of the Saddle Cinches 4-H
Horse and Pony Club. Different
members brought a variety of ice
cream flavors to the meeting.
During July the club gave pony
rides at charity functions, ran a
food stand at local horse shows and
got their horses ready for the
county-wide roundup.
you smash the hotel, you lose
space in the rooms. That’s how it is
with the cells in finely ground
wheat particles.”
Most Americans would benefit
by at least doubling their fiber
intake. One way to add fiber is to
choose whole wheat bread in which
the wheat particles are large.
“The breads that will do the
most good for you are the ones
where you actually can see the
flakey bran particles,” says the
Cornell nutritionist.
Another way to increase fiber in
the diet is to use grains such as
buckwheat groats (kasha), brown
rice, and bulghur because the
grain is intact in these foods.
Adding foods such as sesame or
sunflower seeds to a recipe also
can increase fiber.
Adding other high fiber foods to
the diet, such as whole wheat
products, cereals, grains,
legumes, and fresh fruits and
vegetables, would substantially
increase the fiber intake and most
probably take the place of highly
refined and high fat foods.
Eight members from the club
qualified at the county roundup to
continue to District competition.
They were: Noel Benner, Heather
Buller, Sandy Hall, Michelle
Harris, Angie Heisey, Brian
Miller, Bobbi Miller and Yvonne
Peters.
The club is busily preparing for
its Open Horse Show scheduled for
September 1 in conjunction with
the Elizabethtown Fair.
rSmWn TRACTOR
PULLS..
SATURDAY
Featuring Tonight
MODIFIED & SUPER
STOCK TRACTORS
FRONT WHEEL DRIVE TRUCKS
RiOIHAR ADMISSION LOCATION!
Adults <6.00 10 Miles * oulh °'
6to 12 yrs $2.00 Lancaster on Rt. 272
s*Under . .FREE SEE YOU AT
* Does not include r,L-«IInw.
special events THE BUCK!
THE LEWIS FAMILY
AND
COUNTRY HAM
SATURDAY, SEPT. 8
Show Time 8 P.M. - Doors Open 6:00 P.M.
Adults *7....Children 12-6 *3
Under 6 FREE tax inciud.d
Held At The Guernsey Barn 5 Miles
East of Lancaster on Rt. 30
Coming December Ist...
THE JOHNSON MT. BOYS
Aid
THE BLUEGRASS CARDINALS