86-Lancaster Firming, Saturday, March 27, 1993
Salute To National
Nutrition Month
Mealtime will be getting a
whole new look in 1993. The rea
son? Americans are hungry for
nutritious, healthy food and
they want it fast. Consider these
facts and Figures:
« It’s projected Americans will
buy $33 billion worth of low
cholesterol and low-fat foods in
1993.
• More than a third of American
households are eating more fresh
vegetables than they did a year
ago.
• Microwaves are now in 80 per
cent of American’s households
and they are being used more fre
quently and in more ways than
ever before.
• The average woman spends
60.7 minutes a day preparing din
ner; 44 percent say this is less time
than she spent in the same task
three years ago. The ideal meal
preparation time, however, is less
than 30 minutes.
Coming has released a new
cookbook of 200 kitchen-tasted,
good-tasting recipes. Nutritious
and easy to prepare, they combine
fresh ingredients with low-fat,
low-sodium, and low-cholesterol
requirements.
Featured Recipe
Cottage cheese is so much more than an accompaniment to
fruits and vegetables. Its pleasing, mild flavor makes it a natur
al for cooking and baking, too. Cottage Cheese Creations, a
new recipe leaflet now available from American Dairy Asso
ciation®, features a variety of recipes dips, spread, dress
ings, main dishes, breads and desserts made with this versa
tile dairy product.
To order your copy of Cottage Cheese Creations, send 25
cents plus a self-addressed, stamped business-size envelope to:
Cottage Cheese Creations
American Dairy Association
P.0.-Box 760
Rosemont, Illinois 60018
Here is a recipe from the leaflet.
CHOCOLATE CHEESE PIE
Yield: one 9-inch pie
Butter Crust:
1 cup all-purpose flour
2 tablespoons confectioners’ sugar
'A cup (1 slick) butter
Cheese Filling:
VA cups cottage cheese
1 package (3 ounces) cream cheese
3 eggs
V* cup sugar
2 squares (1 ounce each) semi-sweet chocolate, grated
V* cup dairy sour cream
Chocolate curls
Preheat oven to 400* F. For crust, place flour, sugar and but
ter in work bowl of food processor, process until smooth.*
Press evenly onto bottom and sides of 9-inch pie plate. Prick
bottom and sides several times with fork. Bake 8 to 10 minutes.
Reduce oven temperature to 325’ F. For filling, place cottage
and cream cheeses in work bowl of food processor; process un
til smooth. Add eggs, one at a time, processing until smooth;
scrape work bowl as needed. Add sugar and process until incor
porated. Sprinkle half the chocolate on crust; pour in half the
cheese mixture. Repeal. Bake 60 minutes or until knife inserted
near center comes out clean. Place on wire rack; spread sour
cream overtop. Cool completely. Garnish with chocolate curls.
* Or beat at medium speed of electric mixer until smooth.
Serving size: % of pie
Calories per serving: 441
Protein 11 g, fat 27 g, carbohydrate 40 g
Calcium 82 mg, riboflavin (B 2) .31 mg
Bone On The Range
To order a copy of the cook
book, which costs $19.93 plus
postage and handling, call
1-800-999-3436.
APPLE CAKE
5 tablespoons plus 1 teaspoon
tub Promise magarine
VA cups sugar
Eggbeaters equal to 3 eggs
2/i teaspoon baking powder
I'A cup flour
1 teaspoon vanilla
Pinch salt
Cream margarine. Add sugar
and cream well. Add egg beaters
and beat well. Add flour sifted
with salt and baking powder; add
vanilla. Spread in 17x12x1-inch
jelly roll pan. Cover with sliced,
pared apples arranged neatly and
pushed into dough. Sprinkle with
mixture of 'A cup sugar and
y> teaspoon cinnamon. Pour over
this 'A to 'A cups melted Promise
margarine. Cool slightly. Bake at
350 degrees for 35 to 45 minutes.
Nancy Kramer
Newmanstown
Ilf
Old-fashioned herbed lamb stew cooks quickly and the percent of calories from fat
is right on the magic 30 percent number with only 51 mg cholesterol.
OLD FASHIONED HERBED
LAMB STEW
1 tablespoon oil
1 pound lean boneless American
lamb
2 tablespoons flour
2 cups water
8-ounces tomato sauce
1 cup chopped onion
1 clove garlic, minced
1 tablespoon fresh chopped
oregano
'/• teaspoon black pepper
1 cup peeled, diced potato
1 cup peas, frozen
1 cup sliced carrots
1 cup sliced zucchini or yellow
squash
1 cup mushrooms, sliced,
optional
2 tablespoons fresh parsley,
chopped
Salt to taste
In a Dutch oven or heavy sauce
pan, heat oil to medium hot. Add
lamb and saute until lightly
browned. Lower heat and add flour
to lamb, stirring constantly. Cook
until thickened. Slowly add water,
tomato sauce, onion, garlic, salt,
and black pepper, blending well.
Cover and cook over low heat
for 30 minutes, or until meat is ten
der. Stir occasionally. Add veget
ables, parsley, and oregano. Cook
30 minutes longer or until veget
ables are tender.
Am. Lamb Council
APPLE SALAD
8 apples, unpeeled
2 bananas
A cup raisins
A cup coconut
'A cup peanuts or walnuts
Juice of A lemon
1 cup mini marshmallows
Dice apples and place in lemon
juice water to keep from browning.
Drain apples and add remaining
ingredients.
Sauce:
'A cup peanut butter
'A cup cream
'A cup sugar
'A cup mayonnaise
Mix together and pour over
apples.
Linda Zimmerman
Recipe Topics
if you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
3* Easter Favorites
10- Peanut Butter Recipes
17- Cooking With Eggs
24- Basic Mix Recipes
FROZEN APPLESAUCE
AND FRUIT
11-ounces mandarin orange
segments, drained
10-ounccs frozen strawberries,
thawed
1 cup chunky or regular
applesauce
1 cup white seedless grapes
2 tablespoons orange juice
In medium bowl, combine all
ingredients. Spoon fruit mixture
into individual dishes or paper
cups. Freeze until firm. Remove
from freezer 30 minutes before
serving.
Calories 107, fat 0, cholesterol
0.
Lititz
(Turn to Pag* B 7)
t * s
» j
Nancy Kramer
Newmanstown