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. «The aerotecn ★ Highest Efficiency Ventilation Fans ★ Clean, Open Bam Appearance ★ No Need For Low Efficiency Circulation Fans ★ Hot Weather Comfort For Milking Personnel Call Us Today... A TRIPLE H Construction 430 Springville Rd., Ephrata, PA 17522 717-738-2142 BKECT DAMWOWS All Season Ventilation "Experience And Quality” From Concept... To Design... To Completion m-wmmmmr mmm * - • - - 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. Now Is The Time To Let Us Design Your Summer Ventilation Designed & Powered by: Aerotech, Inc. ★ Potential To Increase Milk Production In The Herd ★ Reduces Fly Problems In The Bam ★ Winter Ventilation Provides Air Distribution Custom Builders of Dairy, Horse, Storage, Residential am Coiiimerciai Building'