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Hi. My name is Joyce.
I’m a glutton.
Those of you who share this
same sort of personal downfall
may stay and we’ll talk through
The rest of you are excused to
go munch on your celery sticks.
Most of the time, I try to keep
my food-loving tendencies under
control. Exert self-discipline.
Avoid serious pigging out
(Of course, we all have our own
personal weak spots. Like ice
cream. And popcorn.)
Still, most of the time, food
mania and I share an uneasy truce.
It also helps if there are no choco
late chip cookies or homemade pie
in the house.
Until August hits. Or whenever
the first wave of tomatoes turns
juicy, red and sweet Eaten out of
hand, from stalk to mouth, still
slightly warm from the day’s sun
shine. Tossed with slivered green
peppers and onions, a sprinkling
of Italian dressing and dusted with
basil and oregano.
Or layered with crisp bacon,
crunchy lettuce, on toast with
mayo. Actually, I can do just as
well without the bacon, or the
toasting, even the lettuce, if press
ed for time. Mayo (or salad dress
ing) is mandatory, however.
One of the saddest —food-wise
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- WE UPS DAILY -
days of the year is the one on
which the last homegrown tomato
is consumed. When it comes to
tomatoes. I’m a glutton.
Not to forget watermelon. A
chunk of dripping, pink-red melon
satisfies both appetite and thirst
During prolonged hot weather, we
can chunk up and chow down a
fair-sized melon in a matter of a
couple of meals and snacks.
Yes, that was me on my hands
and knees on the local supermark
et floor recently, retrieving form
way back under a produce counter
a large, turned-oul-to-be
bellied, striped watermelon.
Though not as accessible as the
ones right out front it answered
with a resounding, hollow
sounding “thunk” when I rapped.
It was truly a melon well-worth
making a public spectacle of one
self to wrestle it onto a supermark
In between bites of melon,
there’s cantaloupe to savor.
Baking heat nearly “did in” our
six early, lush hills of cantaloupe.
Sbme almost-too-late watering
coaxed the stalks to hang on
’er, droop on long enough to
bring their fruits to harvest under
the ( parching sun. Two late hills
are being coddled and fussed over
to prolong one glutton’s joy of
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CHICAGO. IL. The search
has stopped for America's best
amateur beef recipes. The top IS
.finalists of the 1993 National Beef
fresh, homegrown breakfast can
taloupe for a week or two more.
Recent rain was a Godsend for
cantaloupes and everything
While drying up my 'lopes, hot,
dry weather is just peachy for our
local orchards, making peaches
extra sweet and flavorful. Even
better than a fresh peach is two
fresh peaches, chopped up over
vanilla ice cream.(There’s dial ice
cream passion again.)
But the ultimate August glut
tony lurks in fresh sweet com,
yanked off die stalks from a Held
near the house, prompdy plopped
into a kettle of boiling water and
then slathered with butter real
butter after a couple of minutes
This year’s sweet com was put
on one of the last Helds to be
planted and nowhere close to a
supply of water where it could be
irrigated. And while we nearly
waded through some Helds little
more than two months ago, mud
holes were quickly transformed
into sun-perched, hard-baked
ground by the intense heat. Won
derful, timely rains have renewed
this glutton’s anticipation of
steaming platters of 30-minutes
from-Held-to-table roasting ears.
I could say this August gluttony
is the fault of my parents, who by
both teaching and example taught
us to love gardening and delight in
fresh fruits and vegetables. I could
say that, but I’d best not.
They also taught us not to talk
with our mouths full.
2220 Dutch Gold Drive
Lancaster, PA 17601
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* PANCAKE * WAFFLE
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SPECIALS FOR THE
MONTH OF AUGUST
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2 Lbs. Regularly $1.49
Competition Hot For
Notional Beef Cook-Off
Cook-Off®, (NBCO) have been
named, and their recipes represent
a diverse array of tempting beef
entrees. One finalist will soon win
the $20,000 “Best of Beef’ fide.
Finalists were selected from
across the country, from a pool of
SO semi-finalists who won 1993
state-level beef cook-offs. The IS
will prepare their recipes forjudg
ing and viewing at the 20th
anniversary celebration of the
NBCO, Sept. 11-13 in Cheyenne,
At stake is a record high
$39,000 prize total, including
$20,000 “Best of Beef.” $lO,OOO
for first runner-up, $5,000 for the
second runner-up and two $2,000
honorable mentions. Corporate
contributors and Tappan® will
also award prizes; Tappan will
present cooking appliances to
winners and Kingsford will pre
sent grilling equipment
Each of this year’s finalist
recipes falls into at least one of
three categories: Beef for Enter
taining: Fast Flavorful Beef; or
Budget-Wise Beef Entrees. Food
trends evident among the winning
dishes include current ethnic
tastes, pizza innovations and
healthful main dish salads. In
accordance with the interests of
today’s home cooks, all recipes
feature a short list of ingredients
and convenient preparation times.
The top IS finalist recipes, con
testants and their home states
include the following, mentioned
by contest entry category. NBCO
winners can come from any
Beef for Entertaining category
• “Sesame Beef Salad,”
(Continued from Pag* B 8)
Sugar-Free Grape Jelly
2 tablespoons unflavored gelatin
3 cups unsweetened grape juice
2 tablespoons lemon juice
2 tablespoons liquid sweetener
Add gelatin to grape juice and lemon juice in a saucepan.
Place over low heat. Stir constantly until gelatin dissolves.
Bring to boil and boil IV4 to 2 minutes. Remove from heat.
Add calorie-free sweetener. Stir welt to mix. Pour into clean,
hot jars. Seal. Cool and store in refrigerator. This jelly will keep
well in a refrigerator for 4 to 6 weeks. Do not freeze.
tmcasMr Fanning, Saturday, August 14,1993*89
Michelle Moore, Missouri.
• “Beef Primavera,” Nancy
Labile, New Hampshire.
• Steak with .Three Peppercorn
Sauce,” Marilou Robinson,
• Steak Oriental,” Aleta Van
Kampen, South Dakota.
• Calypso Steak,” Robin Boni
fay Hill, Texas.
Fast, Flavorful Beef category
• “Barbecue Beef Focaccia-
Style Pizza," Larry A. Lentz,
• “Italian Bistro Steak Subs,”
Joyce Lee Sproul, Maine.
• Pronto Spicy Beef and Black
Bean Salsa,” Sylvia Harber,
• “Caribbean Beef Salad,”
Rosemarie Berger, North
• “30-Minute Beef & Black
Bean Soup,” Terry! A. Propper,
Budget-Wise Beef Entrees
• “90’s-Style Swiss Steak,”
Ann Dixon, Indiana.
• .“Chile Salsa Beef,” Robert
• “Fantastic Beef Fajita Stir-
Fry,” Dana Gregory, Nebraska.
• “Special Beef and Spinach
Burritos,” Julie DeMatteo, New
• “Lemon Herb Roast wjth
Vegetables,” Janice Skousen,
The National Beef Cook-Off is
sponsored by the American
National Cattlewomen, Inc., in
cooperation with the Beef Indus
try Council and the Beef Board.
This year’s event is hosted by the
Wyoming Cattle Women.