Cook’s Question (Continued from Pago B 8) ANSWER Patricia Smith from Gore, Va., requested a recipe for Red Pepper Soup that is thick and cheesy and uses tiny bits of red pepper. This request remained unanswered for many weeks. Special thanks to Betty Light of Lebanon who searched 35 cookbooks to find two different recipes that may be what Patricia wants. Emergency Cheese Soup Vi cup butter Y i cup plus 2 tablespoons flour 2 (10 3 /4 oz.) cans chicken broth, undiluted 2 cups milk % teaspoon white pepper 2 tablespoons chopped pimento % cup plus 2 tablespoons white wine V 4 teaspoon Worcestershire sauce % teaspoon hot pepper sauce 2 cups shredded sharp Cheddar cheese Melt butter in a heavy saucepan. Add flour, stirring until smooth. Cook one minutes, stirring constantly. Gradually add broth and milk. Cook over medium heat., stirring constantly until thickened and bubbly. Stir in pepper, pimento, white wine, pepper sauce, and Wor cestershire sauce, stirring frequently until heated thor oughly. Remove from heat, add cheese and stir until melted. Serve immediately. Yields about 5 cups. Creole Cheese Soup 1 medium onion, chopped V 2 cup chopped green peppers % cup chopped celery 1 large clove garlic, minced % teaspoon crushed dried red pepper % cup bacon fat or margarine % cup flour V* to Yz cup dry white wine 1 pound Cheddar cheese, shredded 4 cups milk Salt and pepper Minced chives or chopped parsley Saute first six ingredients in fat until golden. Blend in flour and cook, stirring about 3 minutes. Over very low heat, stir in wine, cheese, and milk. Cook, stirring, until cheese is melted and mixture is smooth and slightly thickened. Add salt and pepper to taste. Serve with chives. Makes 2 Quarts. B&B , SPRAY PAINTING V. Spray On 10 Years Brush^ e Experience In: )n Barns, Roofs, Fences, Houses, Exterior, Interior & Repointing, Masonry Restoration, Aerial Ladder Spray Painting —■ • RD 1, Blrd-In-Hahd, PA 17505 “ (717) 354-5561 \ GOOD FOOD OUTLET STORES Sec Our Original Kinds Of Nuts, l'* ' A 'j Processors Of Syrups, Molasses, Cooking Oil, Funnel Cake Mix & Shoofly Pie Mixes (With or Without Syrup) Good Pood Outlets Located At L&S SWEETENERS 388 E. Main St., Leola, PA 17540 717-656-3486 1-800-633-2676 GOOD FOOD OUTLET Located At Good Food, Inc. W. Main St.. Box 160, Honey Brook, PA 19344 2 18-273-3776 1-800-327-4406 WE UPS DAILY Line Of Golden Barrel Products Plus All cans, Candies, Etc. At Reduced Prices * CORN SYRUP * PANCAKE SYRUP * PURE MAPLE SYRUP * SORGHUM SYRUP A TABLE SYRUP * COCONUT OLL * CORN OIL * COTTONSEED OIL * PEANUT OIL If your local store does not have it, CALL OR WRITE FOR FREE BROCHURE & PRICES Recipe Booklet R*fl- $2.00 p,u : t " >si.so< Cooking of any kind destroys some nutrients no matter how care ful you are. The total amount of nutrients lost will depend on the freshness of the food to begin with, how long you cook it and at what temperature, and how much sur face area is exposed to water and air. Certain nutrients are more like ly to be destroyed by heat than others Vitamin C, for instance, and the B vitamins such as thia mine and riboflavin. Others, including most vitamins and some minerals, are likely to leach into the cooking water. Here are a few guidelines to help you prepare vegetables and fruits so they retain as many nutrients as possible; * Cook foods as quickly as pos sible. Microwaving, steaming, and stir-frying are the fastest methods. Covering a pot or pan will also cut cooking time. * Cook vegetables whole and unpeeled whenever possible or eat them raw. Don't buy pre-cut * SOYBEAN OIL * CANOLA OIL * 100 LB. BAG GRANULATED SUGAR SPECIALS FOR JULY 1991 Golden Barrel Golden Barrel Vegetable Oil Canola Oil y 2 Gal. Plastic ’/a Gal. Plastic Reg. $2.69 Reg. $2.69 Special Now Special Now $2.19 $2.19 DON'T THROW NUTRIENTS DOWN THE DRAIN ★ BAKING MOLASSES ★ BARBADOS MOLASSES ★ BLACK STRAP MOLASSES * HONEY * PEANUT LUTTER * FUNNEL CAKE MIX * SHOOFLY PIE MIXES Heard? By Doris Thomas Lancaster Extension Home Economist produce. ♦ Never soak fruits and veget ables in water. * If you boil vegetables, use as little water as possible. Don't place them into the water until it is at a full boil. This will cut down on cooking time. If you use the water from boiling or steaming to make soups and gravies, you will con sume any nutrients that leached into the cooking water. * Do not leave cooked food stand at room temperature. * Cook foods just before you are ready to serve them whenever possible. * To get the most nutrients from fresh produce, shop often and buy only as much as- you can use in a few days. If the vegetables and fruits look wilted or pallid, or if they tend to sit in your refrigerator for a week, you would be better off with frozen. Frozen fruits and veg etables may retain more Vitamin C than fresh produce that has been mishandled in transport of storage or that has sat in the grocery store for days. MILLER DIESEL INC. FUEL INJECTION & TURBO SPECIALIST 6030 Jonestown Rd., Harrisburg, Pa. 17112 (717) 545-5931 Authorized Diesel Fuel Injection Sales & Service SALES AND SERVICE EXCHANGE UNITS AMBAC INTL LUCAS HEAVY DUTY APPLICATIONS BENDIX NIPPONDENSO ALLIS CHALMERS IVECO BRYCE ROBERT BOSCH CASE JOHN DEERE CAV ROOSA MASTER CATERPILLER MACK CUMMINS SIMMS DEUTZ MASSEY FERGUSON DETROIT DIESEL-CMC STANADYNE FIAT-ALLIS MERCEDES DIESEL KIKI YANMAR FORD ONAN !H C GENERAL MOTORS PERKINS HERCULES WAUKESHA lIIC Will IE FARM EIC TURBO CHARGERS ATS TURBO KITS (6.2-7JL) CUMMINS AIRESEARCH lIOLSET schwitzer CENTRAL WAREHOUSE DISTRIBUTOR FPPF FUEL ADDITIVES FPPF GLYCLEAN ANTI-FREEZE RECYCLING SYSTEMS DAILY UPS SHIPPING LOCATED OFF INTERSTATE 81 EXIT 26 Lancaster Farming, Saturday, June 29, 1991-B9 LEAN, LITE, AND LOW-FAT If you are cutting back on foods that are high in fat and sodium, you most likely have eliminated bacon from your breakfast menus. But should you be tempted by the lean, lite, and low-fat sausages and breakfast meats you find in the supemmarkets? Not really. Though many of the light alterna tives do contain less fat, they still derive about 70% of their calories from fat. That's not lean in any body's book. Usually the manufac turer has reduced the fat content by adding turkey, rice or other filler to the meat. As an alternative to these alter natives, you might try a slice or two of Canadian bacon or other lean ham. Two slices contain only 4 grams of fat and derive just 42% of their calories from fat That is not low-fat, but it certainly is better than 70%. High sodium is still a problem with these meats, espe cially Canadian bacon. When you read ingredient listings, remember that sodium comes in many forms besides salt, including monoso dium glutamate (MSG), sodium nitrite, and sodium phosphate. An occasional small serving of sausage, ham, or bacon for break fast can still be part of a low-fat, low-sodium diet, if you control your fat and sodium intake at other meals during the day. Of course, bacon, ham and sausage usually go along with eggs, cheese, and butter (all high in fat and cholesterol). For the long haul, fruits, grains (breads and hot or cold cereal), and low-fat or nonfat dairy products are your best choices for breakfast. ASSOCIATION OF DIESEL SPECIALISTS
Significant historical Pennsylvania newspapers