812-Uncastr Fuming, Saturday, February 16, 1991
Beef Industry
Releases
Brochure
CHICAGO, 11. “There’s
good news about beef. Through
the combined efforts of ranchers,
farmers', packers and retailers,
leaner cattle are being brought to
market and more closely trimmed
beef cuts are being sold at the
retail meal counter.” That’s the
message consumer will receive in
the new checkoff-funded “Facts
About Beef” brochure just
released by the Beef Industry
Council.
This updated, 24-pagc brochure
provides the latest nutritional facts
on beef and tells consumers that
beef is a significant source of
many nutrients thalpre essential to
good health. The brochure
includes facts from the new “Diet
ary Guidelines for Americans,”
released by the USDA and the
Department of Health and Human
Services. These guidelines prom
ote the importance of eating a
balanced and varied diet. Results
from the National Market Basket
Survey, which finds that beef sold
at retail has 27 percent less trimm
able fat than previously docu
mented in “USDA Agriculture
Handbook 8-13,” are also
provided.
Discussions about beef inspec
tion and quality grading, selection
and labeling, meat storage, food
safety, and beef cookery round out
the list of topics discussed in the
brochure.
Through consumer information
programs, more than one million
copies of the brochure will be
offered free to consumers through
a variety of distribution sources,
including food editors, trade show
exhibits, .educational seminars,
public relations efforts and state
beef council offices.
“Facts About Beef” is a
checkoff-funded consumer infor
mation program funded by the
Beef Board and managed on
behalf of beef producers and
importers by the Beef Industry
Council of the Meat Board, a fed
eration of 44 state beef councils
that works to build demand for
beef.
Cook’s Question
(Continued from Page U 8)
ANSWER —Tracy Moyer from Reading requested a
recipe for soft and moist oatmeal raisin whoopie pies.
Thanks to Kathy Keeny, Glen Rock, for sending her
favorite.
Oatmeal Whoopie Pies
2 cups brown sugar
3 /4 cup butter
2 eggs
7? teaspoon salt
2 cups flour
1 cup raisins, optional
2 cups quick oats
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons boiling water
Cream butter, sugar, and eggs. Combine flour, salt,
and baking powder; add to creamed mixture. Add cinna
mon, quick oats, and raisins; mix well. Add baking soda
to boiling water and add to batter. Mix thoroughly. Drop
batter by tablespoonfuls on greased cookie sheets.
Baking time: 10 to 15 minutes.
Filling:
1 egg white
1 tablespoon vanilla
2 tablespoons milk
2 cups confectioners sugar
14 cup shortening
2 tablespoons flour
Combine egg white, vanilla, milk and 1 cup confec
tioners sugar; cream well. Add remaining ingredients
and beat well. Sandwich filling between two cookin
halves to form pie. These are best wrapped individually
and make good bake sale items.
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ANSWER—Thanks to Anne Alter of Woodbine,
Md., for sending in the following Friendship Dough
recipe.
10-Day Pineapple Friendship Cake
Day 1: Place 'A cup sourdough batter in a large howl.
Addscant/4 cup honey,Vs cupflourandVi cupn.,. . Stir
together and keep at room temperature for 10 days.
Days 2,3, & 4: Stir once a day.
Days 5: Add A cup honey, 'A cup flour and 'A cup milk.
Days 6,7, 8, & 9: Stir once a day.
Day 10: Remove 1 cup batter and give 1 A cup portion to
each of two friends. To remaining batter add the
following;
7/8 cup honey
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
Dash salt
2 teaspoons vanilla
% cup oil
1 20-ounce can crushed pineapple
A cup chopped nuts
Vi cup raisins
Remove % cup juice from crushed pineapple (not
needed in the recipe). Combine all ingredients. Mix well.
Pour into greased and floured 9x13-inch pan. Bake 325
degrees for 40 to 50 minutes.
ANSWER Mrs. A.W. Stang from Knoxville, Md.,
wanted a recipe for homemade root beer. Thanks to
Mrs. Emaline Martin, Shippensburg; and to Wanda Mar
tin, Lititz, for sending recipes.
Homemade Root Beer
’/«heaping teaspoon yeast
2 tablespoons root beer extract
2 cups sugar
Fill 1 gallon jar one-half full of water. Add ingredients.
Stir until dissolved. Add warm water until jar is full. Let
set in warm room for approximately 2 to 3 days. Refrig
erate and drink.
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