f MICROWAVE MINUTES You’d like something a little special to serve to out-of-town guests? Yet you don’t want to spend all day cooking or heat up the conventional oven? Then try today’s recipes. These recipes are also perfect for an easy, nutritious family meal. Serve either with tender-crisp cooked broccoli spears or raw broccoli tossed with other veget ables and a tangy yogurt dressing. For dessert, fresh fruit or a scoop of refreshing sherbet add a light Boost Your Diet CORN PUDDING 2 cups com, fresh or frozen 2 eggs 1 teaspoon salt '/• teaspoon pepper 1 tablespoon sugar 2 tablespoons butter 1 tablespoon flour 1 cup milk Combine above ingredients and place in blender. Mix a few minutes until blended. Pour into buttered baking dish. Bake at 350 degrees for 35 minutes. Serves 6. Nanette Bushong Lancaster Co. Dairy Princess OPEN-FACE SANDWICHES Frankfurters Sharp cheese Tomato slices Bread For each serving, toast bread on one side, under broiler. Place toasted side down on cookie sheet. Top each with 3 lengthwise halves of frankfurters; then cheese slice and tomato slice. Broil under oven broiler until cheese bubbles. QuaHtyßmlsThrive On Shenandoah Poultry Equipment. And you’ll thrive on Shenandoah quality, it lasts and lasts. Our line of poultry equipment can help you build an economical operation and that means profit. Waterer Conventional Nests Shenandoah Manufacturing Co , Inc , PO Box 839, Harrisonburg, VA 22801 Shenandoah Equipment represents over 60 years of industry leadership, quality products and service By JOYCE BATTCHER touch. Both of today’s recipes are quick and easy to make. Chicken Chinese Quiche microwaves in about 25 minutes compared to bak- ing about 50 minutes in a 350 degree F. oven. Seafood Sauce cooks in less than 10 minutes, without constant stirring and no danger of scorching. Both are made with nutritious high-calcium dairy foods. In honor of June Dairy Month, I’ve included the amount of calcium for (Continued from Page B 6) CHOCOLATE CHIP CAKE 2 cups all purpose flour IVi cups sugar 2 teaspoons baking powder 'A teaspoon soda 'A teaspoon salt VA cups dairy sour cream V> cup butter 1 teaspoon vanilla 3 eggs 'A cup sugar 1 teaspoon cinnamon 1 cup semi-sweet chocolate pieces Heat oven to 350 degrees. Grease 13x9-inch pan. In large bowl, combine first nine ingre dients. Blend I minute at low speed; beat 3 minutes at medium speed. Pour half of batter (about 2'A cups) into greased pan. In small bowl, combine 'A cup sugar and cinnamon. Sprinkle half of sugar mixture and chocolate pieces over batter. Repeat with remaining batter, sugar mixture and choco late pieces. Bake 35 to 40 minutes until toothpick in center comes out clean. Betty Biehl Mertztown NORTHEAST AGRI SYSTEMS, INC. FLYWAY BUSINESS PARK 139 A West Airport Rd. Lititz, PA 17543 (717) 569-2702 Jenny Bigelow Blair Co. Dairy Princess Shenandoah incinerators handle your on-site disposal needs quickly, safely and thoroughly. each serving in the nutritional analysis below each recipe. Both dishes can be made ahead and reheated. See directions under each recipe. Both can be made lower in calo ries and fat by using lower-calorie dairy products. Also, serving Sea food Sauce over high-calcium, low-calorie cooked broccoli, instead of a croissant makes a big difference. I’ve tried both recipes using skim milk. It works perfectly cuts some fat and calorics off of each. I also chose a low-fat natural cheese. Again, I get perfect results with a lower-fat mozzarella or Cheddar cheese. I reduced the amount of butter in the Seafood Sauce. You can only do this in the microwave- on the range, the mixture would bum and stick onto the pan bottom. (Don’t be fooled and substitute regular margarine for butter, if you are only looking for less calories and fat. Regular margarine has the same amount as butter.) A word about cheeses. Lower fat cheese is one made with skim milk or part skim milk. You usual ly have to check labels and the fine print to see which cheeses are low er in fat. Mozzarella made with part skim milk is common in supermarkets, but I’ve found only one national brand that makes a lower-fat Cheddar. You might also look in large supermarkets and specialty food shops. They often offer a large variety of lower-fat cheeses. Don’t try to substitute process cheese foods or process cheese products in these recipes, unless you add more thickening. These cheeses are higher in moisture, so will dilute the mixture and not give quite the right consistency. (They are also much higher in sodium.) Seafood Sauce in Cheesy Croissants 1 package (10 ounces) frozen peas 3 tablespoons butler 3 tablespoons chopped celery 2 tablespoons grated onion 3 tablespoons all-purpose flour IVi cups milk 1 can (5 ounces) crabmeat, drained 1 can (4V4 ounces) shrimp, Our brooders are safe and durable with<he kind of controlled output you need to keep your birds warm and the efficiency that helps reduce costs. Our line of feeders, waterers, and nests are known for long lasting value. Shenandoah’s revolutionary new egg gathering systems and space heaters will streamline your operation even more. These are some of the many ways Shenandoah is helping farmers grow. We Stock Replacement Parts And Service Shenandoah _ Products Shenandoah Lancaster Farming, Saturday, June 11, 1988-B7 drained 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce '/« teaspoon pepper, preferably white V* cup (3 ounces) shredded Cheddar cheese 6 croissants, split About 3 tablespoons shredded Cheddar cheese Thaw peas in freezer box (if box contains foil, remove peas to a microwave-safe dish) by micro waving (High) about 1 minute; drain and set aside. In microwave-safe 2-quart cas serol, place butter, celery and onion; cover with waxed paper. Microwave (High) about 1 to 2 minutes or until vegetables are ten der. Stir in flour. Microwave (High) about 30 seconds or until bubbly. Gradually stir in milk; stir until smooth. Microwave (High) 4 to 5 minutes or until thick, stirring after each 2 minutes. Stir in thawed peas, crabmeat, shrimp, lemon juice, Worcestershire sauce and pepper. Microwave on Medium (50% power, 325-350 watts) 5 to 6 minutes or until hot, stirring once. (Or, microwave on High for 3 to 5 minutes, stirring twice.) Stir in V< cup Cheddar until melted. Split croissants; spoon seafood mixture on bottom halves, saving a small amount for tops. Cover with crois ant tops; spoon remaining sauce on top and sprinkle each with about 'A tablespoon additional Cheddar. Serve immediately. Makes 6 servings. Each serving: 409 calorics, 21 g protein, 234 mg calcium, 23g fat, 29g carbohydrate, 763 mg sodium, 95mg cholesterol. To make ahead and reheat: Cook sauce for 4 to 6 minutes, or until thick, as above. Stir in lemon juice, Worcestershire sauce and pepper. Cover and refrigerate. Before serving, stir in thawed peas, ‘ crabmeat and shrimp. Microwave on Medium 6 to 7 minutes or until hot, stirring once. (Or, microwave on High 4 to 5 minutes, stirring twice.) Continue as above. Lower calorie; use only 2 tablespoons butter, same amount of skim milk and Cheddar cheese made with skim milk. Cook as 3 Miles East o( Lancaster C9HKI Vjs* Tues , Thurs &Fn IM, Wed. & Sit. 10-5 (717) 397-7539 above. Serve on broccoli spears. Each serving: 214 calories, 22g protein, 346 mg calium, 8g fat, 18g carbohydrate, 446 mg sodium, 75mg cholesterol. I'/j cups (6 ounces) shredded Brick cheese 1 microwaved or baked pastry crust in microwave-safe pie plate V* cup cooked diced chicken 'A cup thinly sliced green onions 'A cup chopped water chestnuts VA cups half-and-half 1 tablespoon cornstarch 3 eggs, beaten 1 teaspoon soy sauce '/• teaspoon pepper Garnish: Chow mein noodles, slightly crushed Evenly sprinkle cheese into microwaved crust, in a medium bowl, stir together chicken, onions and water chestnuts; spread over cheese. In same bowl, stir a small amount of half-and-half into cornstarch until smooth. Add remaining half-and-half, eggs, soy sauce and pepper; mix until smooth. Pour over chicken mix ture. Microwave (High) 5 to 6 minutes or until mixture puffs about VA inches along edges. Then stir gently, being careful not to break crust bottom and stirring cooked edges to center. Smooth top. Continue microwaving on Medium (50% power, 325-350 watts) 23 to 25 minutes or until knife inserted near center comes out almost clean. Let stand anout 10 minutes or until firm. Sprinkle with chow mein noodles. Serve warm or cold. Makes 6 to 8 servings. Each serving: '/• of pie: 300 calories, I3g protein, 208 mg cal cium, 22g fat, 16g carbohydrate, 338 mg sodium, 138 mg cholesterol. To make ahead and reheat: Prepare as above. Let stand 10 to 20 minutes; cover and refrigerate. To reheat whole quiche: Cut into wedges; arrange, about a half inch apart, on a microwave-safe round serving plate. Cover loosely with plastic wrap and microwave on Medium for 4 to 5 minutes (rotat ing plate once) or until quiche feels warm, but not hot. For one slice (14 of pie): microwave, covered, on Medium 1 to iVi minutes or until warm, but not hot. Check after 1 minute. Questions for Joyce? Do you have a question about microwave cooking? Send it to Microwave Minutes, % Extra Newspaper Features, P.O. Box 6118, Rochester, MN 55903. Please include a self-addressed, stamped, business-size envelope. The Wood Heat Search Ends At... 1 TheTfle fire Unique Glass Enclosures * V Schaefer 2533 Old Phila. Pk , Rt 340, Smoketown, PA Chicken Oriental Quiche The best wood heater money can buy a KENT The Flame of the Future
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