Pack Lunches With Raver
For most youngsters summer
vacation ended this week as they
headed back to classes, homework
and brown bag lunches.
If you’re in charge of filling those
paper sacks, you’ll want to provide
nutritious foods you know they will
eat. Potato chips, candy bars and
soda will probably disappear
quickly, but they don’t provide the
nutrients and energy students need
to stay alert in the classroom.
In place of these quick, but
nutrient-empty foods, pack some
healthy breads, fruit, sandwiches,
salads or soups. An occasional
treat of homemade cookies will
also be appreciated. Below are a
few ideas to get you started.
HAM-BEAN CHOWDER
2 quarts water
2 cups (1 pound) dried Great
Northern or pea beans
3 tablespoons butter
2 cups finely chopped onion
cup finely chopped celery
2 teaspoons finely chopped garlic
3 10%-ounce cans condensed
chicken broth
Water
1 ham shank (about 4 pounds) or 2
ham hocks (about IV2 pounds)
1 1-pound can tomatoes or 4 to 6
medium-sized firm ripe tomatoes,
peeled and chopped
2 whole cloves
1 bay leaf
Freshly ground black pepper
2 cups (8 ounces) shredded
Cheddar cheese
In 6-quart saucepan, bring water
to boil. Drop beans in and boil
briskly for 2 minutes. (Water
should cover beans by at least 1
inch, add more if necessary.) Turn
off heat. Let beans soak for one
hour; drain, keeping liquid. Return
beans to pot. Add 4 cups of the
cooking liquid. In a large skillet,
melt butter. Add onion, celery and
garlic; cook for 5 minutes. Scrape
entire contents into saucepot.
Combine chicken broth with water
to make 6 cups. Add to saucepot.
Peel skin from ham shank, cut off
excess fat. Add shank and skin to
saucepot along with tomatoes,
cloves, bay leaf and pepper.
Simmer for 2 hours or until ham is
tender. Remove ham shank and
skin; cool. Transfer soup to large
bowl; remove bay leaf and cloves.
Cut off meat; return meat’ to soup
mix. Refrigerate. Skim off fat.
Transfer to saucepot and bring to
simmer. Stir in cheese until
melted. Extra soup may b£ stored
in the refrigerator and reheated, or
cooled and poured into freezer
containers and frozen. Thaw and
reheat over low heat. Makes about
4 quarts.
Recipe Topics
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.O. Box 366, Lititz, PA 17543
September
13- Hamburger Recipes
20- Apples
27- Favorite Soups
Dome Oi The Range
, CREAM OF TURKEY SOUP
6 tablespoons butter or margarine
2 cups skim or low fat milk
1 cup coarsely chopped cooked
turkey
Grated carrot ■
6 tablespoons flour
3 cups turkey broth
Salt and pepper to taste
Heat butter in saucepan. Blend
in flour. Heat until bubbly.
Gradually add milk and 1 cup of
broth, stirring constantly. Bring to
a boil and cook 1 to 2 minutes.
Blend in remaining broth and
turkey. Heat; do not boil. Garnish
with grated carrot
CHILI CON CARNE
1 pound ground beef
2 tablespoons shortening
1 teaspoon salt
3 tablespoons chili powder
* 3 cup onion flakes
18-ounce can tomato sauce
1 number 2 can red kidney beans
2 tablespoons vinegar
Dash of garlic powder
Crumble beef; brown in hot
shortening, stirring until meat
loses its pink color. Add remaining
ingredients; mix well. Cover.
Simmer 45 minutes, ’stirring oc
casionally. Serves 4 to 6.
CHICKEN SALAD SANDWICH
IN HARD ROLL
Dressing:
* 2 cup sour cream
1 2 cup mayonnaise
2 tablespoons pickle juice
2 dashes hot pepper sauce
1 2 teaspoon salt
Filling:
3 cups cubed cooked chicken
* 2 cup chopped celery
* 2 cup sliced green onions -
2 tablespoons chopped gherkins
6 hard rolls
Combine ingredients for
dressing. Add chicken, celery,
onions and pickles. Slice top off
hard roll, hollow out and fill with
chicken salad mixture. Replace
top. Store individually in sandwich
bags. Makes 6 sandwiches.
EASY GRANOLA BARS
1 cup crunchy peanut butter
2 beaten eggs
4 tablespoons honey
Mix together in pan over low
heat. When slightly warmed add:
2ft cups oatmeal
l v 2 cups mixture of sunflower
seeds, raisins and chocolate chips
Pat into BxB-inch greased pan
and refrigerate.
Note: the oatmeal is important
but the other ingredients may be
substituted.
Add texture, color and flavor to lunch with tasty alternatives like Peanut Butter Crisp
Sticks and Apple Drop Cookies.
CHEESY TUNA SALAD
1 can of tuna in water , drained
1 cup celery, thinly sliced
1 cup cheese, cut in %-inch cubes
2 tablespoons onions, optional
1 teaspoon lemon juice
l/ 2 cup mayonnaise
Pepper to taste
Combine tuna, celery, cheese
and onion. Blend mayonnaise,
lemon juice and pepper. Add to
tuna mixture. Blend well. Keep
refrigerated until ready to use.
MAGIC DATE COOKIES
1 can sweetened condensed milk
(not evaporated)
3 cups graham cracker crumbs
1 cup chopped dates
1 teaspoon cinnamon
Quartered dates for tops of cookies
In a large bowl, gradually mix
cracker crumbs and cinnamon into
condensed milk. Add dates and
blend well. Mixture will be very
thick. With lightly oiled hands,
shape by tablespoonsful into round
balls. Place on greased cookie
sheets and lightly flatten each ball.
Press a quarter pitted date into
each cookie. Bake at 350°F. for 15
minutes. Remove from pan and
cool on racks. Makes about 3
dozen.
CHEDDAR WHOLE WHEAT
BREAD
I*4 cups whole wheat flour
I*4 cups all-purpose flour
1 a cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
l/ z teaspoon salt
2 cups (8 ounces) shredded
Cheddar cheese
1 cup chopped pecans
2 teaspoons grated orange peel
P/4 cups milk
*4 cup butter, melted
*4 cup molasses
1 egg, slightly beaten
Preheat oven to 350°F. Combine
dry ingredients in a large mixing
bowl. Stir in cheese, nuts and
orange peel. Combine milk, butter,
molasses and egg. Stir liquid
ingredients into dry ingredient
mixture, stirring just until
ingredients are blended. Spread
batter evenly in buttered D'axS
mch loaf pan. Bake 55 to 60
minutes, or until a knife inserted in
center comes out clean. Let rest in
pan 10 minutes Remove and cool
at leas’ 1■ j hours on a w 1" ’"i<'
DRIED APPLE AND
BRAN MUFFINS
Wz cups 40 percent bran flakes
1 cup water
V* cup oil
1 slightly beaten egg
% cup chopped dried apples
IV4 cups flour
‘--a cup dry nonfat dry milk
% cup sugar
2 teaspoons baking powder
*'2 teaspoon cinnamon
*'2 teaspoon nutmeg
V 4 teaspoon salt
Soak bran flakes in water in
medium bowl 5 minutes. Stir in oil,
egg and apple. Combine flour, dry
nonfat milk, sugar, baking powder,
cinnamon, nutmeg and salt. Make
a well in center. Stir in bran
mixture just until moistened.
Spoon into 12 buttered 2 *2-inch
muffin cups. Bake in moderate
oven (375°F.) for 20 to 25 minutes,
or until toothpick inserted in center
comes out clean. Remove from
muffin cups and serve warm, or
cool on wire racks.
This week’s featured recipe comes from Mary Dietrich of Lan
caster who claimed the top prize in the state Pork Fest Recipe
Contest. Her winning recipe, printed below for you to try, features a
boneless pork loin roast and spices basted with an apricot and
raisin glaze served on rice.
For a list of other winners in this contest, look for a story
featuring them in this week’s B section.
Apricot-Glazed Pork Roast
pound boneless pork loin roast
1 cup apricot nectar
V* teaspoon ginger
V* teaspoon dry mustard
Vz teaspoon salt
V* teaspoon thyme
1 can (1 lb. 13 oz.) apricot halves
% cup chopped celery
V« cup butter
V* cup raisins
V* cup water
1 teaspoon white wine vinegar
3 cups cooked long grain rice
Place pork roast on rack in roasting pan. Roast at 350°F. for 30 to
35 minutes per pound to an internal temperature of 170*F. In
saucepan, combine apricot nectar, ginger, mustard, thyme and
salt. Simmer for five minutes. Baste mixture over pork every 15 to
20 minutes. Cook rice.
When pork is done, remove from pan, cover and keep warm.
Remove any fat from roasting pan. Add butter, and celery to the
pan. Saute on top of range. Drain apricots, reserve four halves for
garnish. Chop remaining apricots. Add apricots, raisins, vinegar
and water to roasting pan. Cover and simmer five minutes. Add hot
rice to the ingredients in the roasting pan. Heat thoroughly. Slice
pork. Serve on heated platter surrounded with rice mixture.
Garnish with apricot halves. Serves eight.
APPLE DROP COOKIES
* 2 cup firmly packed brown sugar
‘ ■i cup shortening
legg
l/ 2 cup all-purpose flour
1 z cup whole wheat flour
1 teaspoon baking soda
2 tablespoons milk
1 teaspoon cinnamon
* 2 teaspoon nutmeg
*4 teaspoon ginger
1 cup pared, cored, finely chopped
apples (1 large)
*/2 cup finely chopped walnuts
In small mixer bowl, beat sugar,
egg and shortening until fluffy. Stir
together flour and spices; add
alternately with milk to creamed
mixture. Stir in apples and
walnuts. Drop by teaspoonfuls onto
lightly greased cookie sheets. Bake
in a preheated 375°F. oven 10 to 12
minutes. Remove from cookie
sheets to wire racks to cool. Pack
in sandwich bags. Makes 3 dozen.
Featured Recipe
(Turn to Page B 8)