Chefs Demonstrate
(Continued from Page BIT)
cooking demonstrations. Last year 1 tablespoon olive oil
Potter worked solo, but recftiifed" 4 green onions, sliced
Huszli this year when the length of ■i c i£ ,cc * 1 ' n '’ grated into coarse
each meat’s demonstration was p \y , , . .
expanded as was the tent size. Both « , in P ° U h n re . .
Scored four differed mads talved
anTvery inter: - 'f
tiled in what we are doing,” com- y cup graL Pamesan cheese
r * PolKr - 7** m l “ king 2 c„ps Ki^TcS
lll a large frying pan * saute garl ’
ent classic meats, t ney also are ic and k stri in n til lightl
interested in low-calorie and nutn- brown £ Add £ getables an( f s J
.hree of ihe recipes s °" in * s - Simmer for a fe »
m Huszli and Pottercooked? Znf polTS''’”' “*f“ “
PORK PRIMAVERA g 0" - Add wme and sim
, . . . . , . . mer to reduce liquid. Pour over
1 pound pork tenderloin, cut . ... /, ...
. w/ ,1/ inek eieipc pasta, toss all together with cheese.
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I!. 1 1
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LAMB STIR FRY
2 teaspoons vegetable oil
6 ounces cooked lamb strips
2 cups sliced bok choy
2 small carrots, julienned
'/« cup sliced celery
2 tablespoons finely chopped
onion
'A cup plum preserves
1 tablespoon lemon juice
2 teaspoons prepared mustard
Cooked rice
1 green onion with top, sliced
In frying pan, heat oil over
medium-high heat; add lamb, bok
choy, carrots, celery and onion.
Cook and stir 3 to 4 minutes, or
until vegetables are crisp-tender.
Remove and keep warm. In same
pan, heat plum preserves, lemon
juice, and mustard for two minutes
or until bubbling. Drain lamb mix
ture, if necessary. Add lamb mix
ture to plum sauce; stir to blend
Dennis Manhetk Dan Mertz
Rohisonia
215-693-6007
PIONEER
PIONEER HI BRED INTEHNAItONAI INC
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PIONEER.
IWK Pioneer Ht Bred Imematiorul Inc
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well. Serve over cooked rice and
garnish with green onion. Makes
two servings.
VEAL CUTLETS WITH
PLUM SAUCE
1 pound veal cutlets, cut'/» to'/«
inch thick
4 ripe purple plums, halved and
pitted
'A cup port wine
1 tablespoon each mango chut
ney and sugar
1 tablespoon lemon juice
A teaspoon salt
Cut 2 plums into 8 wedges each,
reserve. Chop remaining plums.
Place chopped plums and wine in
large saucepan. Bring to a boil.
Reduce heat, cover tightly and
simmer 15 minutes. Meanwhile,
place each veal cutlet on a flat sur
face. Cover with waxed paper and
Littlestown
717-359-4076
Kathy Yost
Stewartstown
717-993-6649
INFORMATION MANAGEMENT
Lancaster Farming,'Saturday, AtyjilSt 20, 1988419
flatted with bottom of saucepan,
mallet, or cleaver to V* inch thick
ness, reserve.
Place cooked plum mixture in
blender container or food proces
sor fitted with a steel blade. Add
chutney and sugar, cover and pro
cess 15 to 20 seconds. Return mix
ture to saucepan; add reserved
plum wedges. Cook, covered, over
low heat 5 to 7 minutes. Mean
while, heat heavy non-stick frying
pan over medium-high heat three
minutes. Quickly cook cutlets, 3 to
4 at a time for 1 minute or to
desired degree of doneness, turn
ing once. Remove veal to warm
platter. Sprinkle with lemon juice
and salt Serve with warm plum
sauce. Serves 4.
Low-Cal Dairy
Recipes Worth
HARRISBURG (Dauphin)
If you have low-cal know-how,
and would savor the flavor of a
little extra dough, you are invited
to submit up to two recipes for this
year’s Low Calorie Dairy Recipe
Contest sponsored by the Pennsyl
vania Dairy Promotion Program.
This year the contest has two
categories for entries, side dish and
main entree.
The contest is open to all Penn
sylvania residents except those
who have professional food status
or are directly affiliated with the
sponsor.
Each recipe must use one low fat
real dairy product as a main ingre
dient Entries containing imitation
dairy products will be disqualified,
please remember that margarine is
not a real dairy product Recipes
must be original, and may not have
been previously published or have
won an award.
All entries should slate the exact
amount of each ingredient in the
order that it will be used. No brand
name should be specified as an
ingredient. Also include the num
ber of servings and approximate
preparation time.
Cash awards for this year’s con
test total $ 3,000. Prizes for each
category will be presented as fol
lows: grand prize, $1,000; second
prize, $250; third prize, $150; and
fourth prize, $lOO.
Judging will be based on effec
tive use of low-fat dairy products
including calorie content: taste and
visual appeal; originality and crea
tivity; ease of preparation and
nutritional quality. Judges deci
sion will be final.
Entries must be postmarked by
September 10, and become proper
ty of the sponsor. Finalists will be
notified by October 1), 1988. Win
ners and finalists must consent to
the use of their name and photo
graphs for publicity purposes. The
state cookoff will be held Monday,
November 7, 1988 at Harrisburg.
Finalists will be required to pre
pare their recipes for final judging.
To enter, simply print or type
your recipe on an B'/ ” by 11”
sheet of paper. Be sure to indicate
recipe category, whether side dish
or main entree. Include your name,
address, zip code, and telephone
number. Recipes should be legible,
with easily followed instructions.
No recipe cards, please. Mail entry
to “Make it With Milk,” Pennsyl
vania Dairy Promotion Program,
2301 North Cameron Street, Har
risburg. PA 17110-9408.
A Bundle