Eating the right foods can help
in quest for a healthy heart
Whether you have a historj of
heart problems or just want to stay
health), this week’s recipes will
help you on your waj to a health)
heart
All of the recipes below, except
the Heart} Cod and Grapefruit
Salad, are from the American
Heart Association Cookbook
published b> David McKa>
Compan},lnc of New York The}
are based on a fat-controlled, low
cholesterol meal plan recom
mended b} scientists as an aid to
reduce the risk of heart attack in
susceptible people
GREEN SPLIT PEA SOUP
1 cup green split peas
3 tablespoons margarine
1 4 cup chopped onion
4 cups cold water
Salt and pepper
1 2 teaspoon ground marjoram
2 cups skim milk
Soak peas as directed and drain
Melt margarine in a large
saucepan and cook onion until
lightly browned. Add water, peas
and seasoning; cover and simmer
1 hour or until peas are tender,
stirring occasionally. Press soup
through a sieve or puree in an
electric blender
Return to saucepan, add milk,
adjust seasoning, and heat
thoroughly, stirring occasionally
Serve immediately Makes about
I*2 quarts
MACARONI-BEEF
SKILLET SUPPER
1 cup elbow macaroni
1 pound lean ground beef
1 cup diced onions
1 clove garlic, mashed
2 tablespoons oil
18-ounce can tomato sauce
1 teaspoon salt
*4 teaspoon black pepper
1 cup catsup
18-ounce can mushroom stems and
pieces, drained
2 tablespoons Worcestershire
sauce
‘ a teaspoon Italian seasoning
Cook the macaroni in boiling
salted water according to package
directions Dram and set aside
Saute the meat, onion and garlic in
oil until the meat loses its pink
color and the onions are tender
Add salt and pepper, tomato sauce,
catsup, mushrooms, Wor
cestershire sauce and Italian
seasoning. Bring mixture to a boil
and then simmer gently for about 5
minutes. Mix in the cooked
macaroni and simmer for 5 more
minutes Makes about 8 servings
If you have recipes for the topics listed below, please
share them with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene Lancaster
Farming, P 0 Box 366, Lititz PA 17543
October
26
November
Home On The Range
2 16-ounce cans vegetarian baked
beans in tomato sauce
1 j cup chopped onion
2 tablespoons molasses or brown
sugar
2 teaspoons dr) mustard
2 tablespoons margarine
1 cup tomato sauce
216-ounce cans barbecue beans
Preheat oven to 350°F Combine
all ingredients and place in a 3-
quart casserole dish Bake un
covered foi 45 to 60 minutes
Makes 24 servings
BEANSPROUT
TUNA CHOW-MEIN
1 chicken bouillon cube
1 cup water
1 tablespoon so} sauce
Salt and pepper to taste
2 tablespoons cornstarch
6 stalks celer}, cut diagonally
2 medium onions, slivered
1 6-ounce can bamboo shoots,
drained
1 4-ounce can mushrooms, drained,
or 4 ounces sliced fresh
mushrooms
2 cups freshly grown bean sprouts
or 1 can bean sprouts, drained
2 tablespoons oil
1 7-ounce can water-packed tuna,
drained
Dissolve bouillon water, add soy
sauce, salt and pepper. Stir in
cornstarch until dissolved Slice
celery diagonally 1/8 inch thick.
Slice onions in very thin slices or
slivers. Cut mushrooms in slices.
Heat oil in frying pan or wok over
highest heat. When hot, toss in
celery and onion, stir-fry one
minute. Add bamboo shoots,
mushrooms and bean sprouts.
Stir broth mixture and add to
vegetables. Stir and cook just until
sauce is thickened Add tuna and
stir until hot and sauce is clear
Serve immediately over fluffy
rice Makes about 4 servings.
BASIC MEAT LOAF
2 pounds lean ground beef
1 teaspoon salt
1 j teaspoon seasoned salt
'j teaspoon freshly ground black
pepper
3 slices bread, soaked in ‘j cup
skim milk
1 large onion, grated
1 clove garlic, minced
2 tablespoons Worcestershire
sauce
3 tablespoons chili sauce
1 teaspoon dry mustard
Preheat oven to 375°F. Combine
all ingredients and mix well. Pat
the meat mixture into a loaf shape
and place on an oiled, flat baking
dish Bake 50 to 60 minutes
Recipe Topics
Pumpkin Recipes
Stir Fry Favorites
Recipes with 3 or 4 ingredients
QUICK AND EASY
BAKED BEANS
Fresh fruit, fresh vegetables and tender, flaky cod from the icy waters of the North
Atlantic, team in this irresistible salad.
OVEN BARBECUED CHICKEN
I 2‘s to 3-pound frying chicken, cut
into serving pieces
I I cup water
‘4 cup vinegar
3 tablespoons oil
‘2 cup chili sauce or catsup
3 .tablespoons Worcestershire
sauce
1 tablespoon dry mustard
I*2 teaspoons salt
*2 teaspoon pepper
2 tablespoons chopped onion
i optional)
Preheat oven to 350°F Combine
all ingredients except chicken in a
saucepan; simmer 10 minutes.
Wash and dry chicken and place in
a large baking pan. Pour half of the
barbecue sauce over chicken and
bake, uncovered, for 50 to 60
minutes; basting with remaining
sauce every 15 minutes Or chicken
may be immersed in sauce, then
removed and cooked over char
coal, basting frequentlj Makes
about 4 servings
PORK WITH STEAMED
SPICED SAUERKRAUT
2 pounds sauerkraut, drained,
washed and squeezed dn
1 2 cup chopped onions
1 tablespoon margarine
1 tablespoon sugar
2 cups cold water
1 large raw potato, grated
Garni (in cheesecloth bag»
5 whole jumper berries
6 peppercorns
2 bay leaves
1 1 teaspoon caraway seeds
1 whole allspice
6 pieces pork loin 1 18 ounces)
Preheat oven to 325°F Brown
onions lightly in margarine; add
sugar, water and sauerkraut Toss
with a fork until well separated.
Add grated potatoes. Put
sauerkraut mixture in 2-quart
casserole, burrow hole in
sauerkraut and burj garni bag
Brown the meat and place it on top
ot the sauerkraut. Cover and bake
for 1' a to 2 hours Cover may be
removed if meat needs browning
Makes (i servings
BAKED PUMPKIN PIE
19-inch pie shell, unbaked
“ i cup granulated sugar
1 z teaspoon salt
*2 teaspoon cinnamon
*2 teaspoon ginger
‘2 teaspoon nutmeg
Pinch of ground cloves
1 1 2 cups canned pumpkin
1 teaspoon vanilla extract
1 1 2 cups evaporated skim milk
*2 teaspoon orange rind
3 egg whites, slightly beaten
Preheat oven to 450°F. Combine
Featured Recipe
This week’s featured recipe comes from the Pennsylvania Apple
Marketing Board. Since fall is the season when apples are har
vested and October is National Apple Month, now is a good time to
try the Apple and Almond Cake below.
National Apple Month is an 80-year tradition dating back to 1905
when James Handley, a Mississippi river boat captain hosted the
first National Apple Day..
In 1924 the event grew into National Apple week as the result of
efforts made by New York fruit producers in honor of their fall
crop. Since then the annual affair has grown into a month-long
celebration highlighted by apple festivals and promotions
throughout 40 of the 50 states which commercially produce apples
5 small tart apples
3 tablespoons water
Sugar to taste
2 cups ground almonds (about 1 2 pound I
2 whole eggs
1 egg white
1 egg yolk
1 stick butter (*2 cup)
1 1 4 cups sugar
1 lemon (grated rind only)
2 cups heavy cream, chilled
In a saucepan combine 5 small tart apples, peeled, cored and
chopped, with 3 tablespoons of water. Bring the water to a boil over
moderately high heat and cook the apples, covered, until they are
very soft. Cook the mixture, uncovered, stirring until it is a thick
puree. Cool.
In a bowl, combine 2 cups ground almonds with 2 whole eggs and
1 egg yolk, all lightly beaten. In a saucepan, melt 1 stick of butter
(‘2 cup). Add 1 1 4 cups sugar and the grated rind of one lemon. Stir
the mixture into the almond paste. In a small bowl beat 1 egg white
until it holds stiff peaks and fold it into the batter. Transfer the
apple puree to a 9-inch round cake tin, l‘z inches deep. Spoon the
batter over the puree and bake the cake in a preheated oven, at
300°F. for one hour. Turn the cake out on a rack and let it cool.
Decorate the cake with whipped cream
the sugar, salt, cinnamon, ginger,
nutmeg and cloves. Stir in the
pumpkin. Add the vanilla,
evaporated milk, orange rind and
egg whites. Beat with an electric
mixer until smooth Pour into the
unbaked pie shell and bake 10
minutes at 450°F Reduce the heat
to 325°-F. and bake until a knife
inserted in the filling comes out
clean, about 45 minutes Makes
about 8 servings.
Apple and Almond Cake
(Turn to Page B 8)