M-Lancaster Farming, Saturday, August 10,1985 (Continued from Page B 2) as a relatively good buy in the August WVDA newsletter. Another trend this summer is the promotion of the whole chicken, rather than parts packages. Probably the most popular packaged chicken are chicken breasts. Nell says most of the specials this summer in chicken have been steps to preparing, seasoning, and eating various types of seafood. Shrimp At the counter, green shrimp are the uncooked ones. Generally, cooked, and cooked-and-peeled ready-to-eat shrimp that are a bright crimson or pink color are also offered. To prepare uncooked shrimp, Lodge says to boil them until the shrimp turn red. Appropriate seasonings for shrimp, such as Old Bay Seasoning, are usually available at the seafood counter. Lobster To prepare lobster, start with a BIG pot of water, Lodge advises. Bring the pot of water to a rolling boil before putting the lobster in, headfirst, so that it drowns as quickly as possible. Lodge lays to rest one prevailing myth: “You can eat a dead lob ster,” she says. “There’s nothing poisonous about it.” But once the lobster has expired, it does deteriorate very rapidly, she explains. Therefore, it is best to keep the lobster alive until it’s ready to be cooked. Wise shoppers “pick-of-the-chick” -type packages, which are the equivalent of a whole chicken with an additional piece or two. Whole fryers have also been featured. The good news for lamb S>roducers and consumers is that amb supply is becoming more regular year-round, and prices are becoming competitive. “We’ve been seeing some kind of Seafood markets (Continued from Page B 2) Crab is another popular item at Lodge’s seafood counter. They sell steamed crab and a cooked selection called “sea legs supreme,” which is a combination of crab meat and pollock, the latter a very mild-flavored and reasonably-priced fish that picks up the flavor of crab meat readily. Tbe lower cost of the pollock lowers the price of sea legs. Lodge says selecting good quality seafood is an un complicated task. “You should not be able to smell fresh seafood,” she advises. Monkfish, she admits, is the solitary exception to this rule; it smells ‘fishy’ even when fresh. “Look at the color and texture of fish,” she recommends. “Meat should be firm, not broken.” Mary Lodge’s Scalldp Recipe Boil enough scallops (V« lb. per person) for 3 minutes. Take out of water and cut up in bite-sized chunks. Place in a greased baking dish. Mix with a can of mushroom soup, some parsley, a little lemon juice, and 1 minced onion. Sprinkle top with a layer of bread crumbs. Bake at 350* for 25 minutes. lamb cut on special every week,” reports Bell. “Lamb is usually very seasonal, but this year, we’ve been getting it every week since March.” Industry figures confirm an increase in demand and con sumption of lamb, and an ac companying increase in supply. Bell is concerned, however, that many people aren’t buying and eating lamb, because they haven’t tried it and believe they won’t like it. Part of her job is to educate the public on planning menus, in corporating new foods, such as lamb, into their diets, and shop ping for the best food buys. She cites lamb as a prime example of something people need more in formation about. As with all meats, color is a good indication of quality lamb. Con sumers should also consider leanness when making their selections. Bell tells newcomers to lamb to prepare lamb as they would pork or veal chops. “You can even cook it in the microwave! ” she laughs. As an economist, Bell tries to persuade consumers to look at the . week's best food buys-whether in 'her WVDA free newsletter, West Virginia Homemaker, or in their supermarket’s sale drcular-and to plan menus around items on special. Farm women have an advantage over their sister consumers in the city; they can determine what’s ready to eat in the garden or what is in excess in their market gar dens. They can then check out the store specials, and finally plan a Com Stir f Onst <jlK Country 2*^l%^ MINI CONVENTION OF CLASS & EXPOSITION PARADISE OF DECORATIVE ART SUPPLIES AUG. 11-16,1985 HOST FARM RESORT INN Rt. 30 East of Lancaster, PA EXPOSITION PARADISE $l.OO per person Tues. 10 am-5 pm; Wed. 10 am-8 pm; Thurs. 10 am-5 pm; Fri.9am-12 pm For more information call . 717-244-8438 or 302-678-0429 SPONSORED BY* KEYSTONE PAINTERS CHAPTER of the NATIONAL SOCIETY of TOLE and DECORATIVE PAINTERS. Shippensburg Com Festival set for Aug. 24, 25 SHIPPENSBURG - The fifth annual Corn Festival is scheduled for Saturday, Aug. 24 and Sunday, Aug. 25 in Shippensburg. This event was begun to raise funds for restoration projects in Ship pensburg, which was recently placed on the National Register of Historic Places. It also focuses attention on one of the largest agricultural crops of the region - com. Cora is definitely king in this event, when the streets of down town Shippensburg are closed to traffic and the area takes on a carnival atmosphere. Over 100 craftsmen, many featuring com products in their crafts, line the streets on both days of the festival to demonstrate and sell then wares. On Saturday only, antique dealers will also participate. On week’s menus using these resources to lower grocery bills. This same strategy can be used to direct-market produce-know what consumers look for in quality; eat, can or freeze crops that are too low-priced to make a return on; and, if it is necessary, educate the consumer on preparation methods or preser vation techniques in order to in crease sales. Sunday there will be a display of antique and vintage cars. Foods made from com are one of the biggest attractions to this festival. There are com dogs, chicken com soup, com fritters, com chowder, com-on-the-cob, caramel com and popcorn. If you get tired of com, there’s lots of other food available as well. “Corny the Clown” will provide entertainment throughout the festival as will strolling musicians, a petting zoo and free wagon rides. On Saturday there will be craft and restoration procedures demonstrated, including quilting, chair caning, brick cleaning and porcelain restoration. A sheep to shawl demonstration and balloon launch will round out Sunday’s activities. Saturday’s event is open from 8 a.m. to 5 p.m. and Sunday the hours are from noon to 5 p.m. A 10 K run will open this year’s com festival. For more information call chairpersons Rose Dillner (717/532-8155) or Becky Myers (717/532-3940).
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