Scrumptious
Summertime
“Nothing beats the taste and tex
ture of locally grown produce,”
says Debra Bryant, Wayne County
Extension director. While we may
pick or buy the tastiest and best
produce, what we do with it until it
reaches the table makes a big dif
ference in taste and how many vit
amins remain in them.
Too much heat, light, moisture
or air can damage even the best
produce. As soon as the vegetables
are picked, chemical changes start
For example, tomatoes will keep
on ripening and developing more
flavor. Sugar peas and sweet com
will lose sugar and turn tough
shortly after being picked. Other
vegetables like potatoes, carrots,
and onions will keep for months if
stored properly.
When cooking vegetables, use
the smallest amount of water pos
sible. Vitamins and other nutrients
leach out into the water and will be
lost. Try microwaving or stir
frying vegetables to keep the fla
vor, crispness, and nutrients.
Summer’s bounty of garden
fresh vegetables invites whole
some eating and a never-ending
variety of tasty, nutrition-packed
meals. Make good use of fresh
vegetables by trying these recipes.
CHICKEN WITH GARDEN
FRESH VEGETABLES
1 broiler-fryer chicken, skinned,
boned, cut in strips
3 large tomatoes, cut in chunks
1 large green pepper, cut in
1-inch slivers
1 cucumber, sliced
4 green onions, sliced
12-ounces marinated artichoke
hearts, chopped
2 tablespoons wine vinegar
'/i cup sliced black olives
/* cup sesame seeds, toasted
In large mixing bowl, place
chicken while still warm. Add
tomatoes, green pepper, cucum
ber, and green onions. Drain arti
choke hearts and reserve mari
nade. Add artichoke hearts and
black olives to chicken-vegetable
mixture; toss gently to mix well.
Mix reserved marinade with wine
vinegar; pour over chicken. Cover
and refrigerate until well chilled.
At serving time, top with sesame
seeds. Makes 6 generous servings.
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.
August
7- Canning With Less Sugar
14- Zucchini
21- tomatoes
28- Apples
Vegetables
GINGER CHICKEN
AND CARROTS
4 broiler-fryer chicken breast
halves, skinned
6 carrots, scraped, sliced
'/icup chopped sweet red
pepper
4 tablespoons lemon juice
1 teaspoon salt
'A teaspoon ground ginger
2 tablespoons grated crystal
lized ginger
2 tablespoons butter-flavored
vegetable oil spread
In 2-quart greased casserole,
place carrots. Top with chicken
breasts and sprinkle with red pep
per. In small bowl, mix together
lemon juice, salt,-and ground gin
ger; pour over chicken. In small
saucepan, place grated crystallized
ginger and vegetable spread. Place
over medium high temperature and
cook, stirring, until melted; pour
over chicken. Cover casserole and
place in 3SO degree-oven. Cook
about 1 hour or until carrots are
tender and fork can be inserted in
chicken with ease. To serve, spoon
carrots and sauce over chicken.
Makes 4 servings.
Nat. Broiler Council
VEGETABLES WITH
HERB BUTTER
1 pound small new potatoes,
scrubbed
2 cups sugar snap peas
V* cup butter
2 teaspoons chopped fresh basil
l'/j teaspoons chopped fresh
thyme leaves
1 teaspoon chopped fresh
tarragon
/* teaspoon salt
% teaspoon freshly ground
black pepper
Cut potatoes into halves or quar
ters. Place in medium saucepan
with enough water to cover. Bring
to boil; reduce heat and simmer,
covered, until barely tender about
10 minutes. Add peas; continue
simmering uncovered about 3 to 3
minutes, until tender. Drain. Dis
card water from saucepan; add but
ter. Cook over medium heat until
butter is melted; stir in herbs.
Return vegetables to pan; add salt
and pepper. Toss lightly; heat
through.
Ginger Chicken and carrots is a healthful and satisfying low-calorie meal with
warm-weather appetite appeal.
FRESH SUMMER
VEGETABLE MEDLEY
2 tablespoons unsalted butter
2 white onions, chopped
1 pound small zucchini,
trimmed and cut into V* -inch rings
I'/i pounds ripe tomatoes, pre
ferably plum type and cut into
1-inch chunks
1 large green bell pepper,
cleaned and chopped
'/>cup loosely packed fresh
oregano
Salt and freshly ground black
pepper
4 cups corn kernels, preferably
freshly cut
Melt butter in a large skillet over
medium-high heat When the but
ter is foaming, add the onions and
saute until they begin to turn soft,
about 8 minutes.
Stir in zucchini, tomatoes, and
oregano. Add the pepper. Season
with salt and pepper, cover and
cook until tomatoes have given up
much of their juice, about IS
minutes.
Stir in the com, cover and con
tinue cooking until it is tender, S to
8 minutes. Adjust seasoning, if
necessary, and serve.
Melissa Torok
Pittstown, NJ
SPICY LEMON
CHIVE BUTTER
for corn on the cob
'/> cup butter, softened
2 tablespoons minced chives
2 tablespoons minced parsley
2 teaspoons lemon juice
/■ teaspoon ground red pepper
Combine butter and seasonings
in small bowl, mixing until well
blended. Refrigerate, covered, 1
hour to allow flavors to blend.
Spread on com on the cob, grilled
poultry and seafood.
Pa. Dairy Promotion
(Turn to Pago B 8)
Featured Recipe
According to the Viennese, a torte is a round cake, but not every
round cake is a torte. What makes the difference? Quality. In a city
known to seasoned travelers as a pastry paradise, where layer after
layer of the flat round torten cakes are stacked to create towering con
fections, the Linzertorte stands out. Though it is only one layer high,
that layer is exceptionally rich and delicious.
Unlike other tones that require considerable more time to prepare
multiple layers and complex fillings, the Linzertorte is well suited for
today’s quick and easy lifestyle. It can even be frozen in advance of a
special occasion, then thawed in the refrigerator.
For special occasions throughout the year make Cheesy Peach
Tone. For the sake of authenticity, serve it with confectioners’ sugar
and whipped cream.
CHEESY PEACH TORTE
Yield: one 9-inch round cake
Crust:
Vs cup all-purpose flour
Vs cup whole wheat flour
'A cup finely ground pecans
'A cup sugar
Vi teaspoon baking powder
Vs teaspoon cinnamon
Vs teaspoon nutmeg
V* cup (1 Vs sticks) butter
Filling:
1 container (IS oz.) part-skim Ricotta cheese
1 package (3 oz.) cream cheese, softened
Vi cup peach preserves
3 eggs
'/< cup peach liqueur
Vt teaspoon almond extract
Confectioners sugar
For crust: Preheat oven to 3SO*F. Combine flours, nuts, sugar, bak
ing powder and spices. Cut jn butter until mixture resembles fine
crumbs. Press half of mixture onto bottom of 9-inch springform pan.
Cake 12 minutes. Refrigerate remaining crumb mixture.
For filling: Beat cheeses in small mixer bowl on high speed until
light and fluffy. Beat in remaining ingredients until well blended.
Pour over partially baked crust Return to oven and continue to bake
30 to 35 minutes or until filling is set. Remove from oven and sprinkle
remaining crumb mixture evenly over top. Bake 15 to 20 minutes or
until lightly browned. Remove from oven and cool completely on
wire rack. Refrigerate, covered, several hours.
To serve: Place on saving plate. Carefully run spatula around
edges; remove sides of pan. Dust top of cake lightly with confection
ers’ sugar.