Cook’s Question
(Continued from Pago B 8)
ANSWER —Sally Kaltreider, Brodbecks, wanted a recipe
for lasagne that does not need to be precooked. Thanks to
Alice Stickler, Lawrencevllle; Mary Hess: Barbara Glick, Gap;
Carol Miller, Huntingdon; Tammy Fox, Myerstown; and
others for sending recipes.
Italian Sausage Lasagne
pound bulk Italian sausage or ground beef, browned
medium onion
clove garlic, crushed
2 tablespoons parsley flakes
1 teaspoon dried basil leaves
'/* teaspoon salt
16-ounces whole tomatoes, undrained
15- tomato sauce
12 lasagne noodles, uncooked
16- ricotta or cottage cheese
Vi cup grated Parmesan cheese
1 tablespoon parsley flakes
I'A teaspoons dried oregano leaves
2 cups shredded mozzarella cheese
Vi cup grated Parmesan cheese
Cook and stir sausage or ground beef, onion, and garlic in
10-inch skillet until brown; drain. Stir in 2 tablespoons parsley,
sugar, basil, salt, tomatoes, and tomato sauce; break up
tomatoes. Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until slightly thickened about 45 minutes.
Mix ricotta cheese, ’/«cup Parmesan cheese, 1 tablespoon
parsley and oregano.
Spread 1 cup of the sauce mixture in ungreased rectangu
lar baking dish; top with 4 noodles. Spread 1 cup cheese mix
ture over noodles; spread with 1 cup sauce mixture. Sprinkle
with % cup mozzarella cheese. Repeat with 4 noodles, the
remaining cheese mixture, 1 oup sauce mixture; and % cup
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mozzarella cheese. Top with remaining noodles and sauce
mixture; sprinkle with remaining mozzarella, and Parmesan
cheese. Bake uncovered in 350 degree oven until hot and
bubbly, about 45 minutes. Let stand 15 minutes before cut
ting. Serves 8.
Tammy Fox writes that she uses this recipe all the time.
She said the uncooked lasagne noodles cook as the mixture
bakes. She often uses her own homecanned spaghetti
sauce, which Is a little thinner.
ANSWER —A reader from Btain wanted a recipe for mak
ing grape juice. Thanks to Tina Forry, Quentin; Alice Stickler,
Lawrenceville; Doris Brenzie, Shippensburg; and others for
sending recipes.
Homemade Grape Juice
1 cup grapes for each quart jar
% cup sugar
Water
Into each quart jar, put grapes, sugar, and water to fill. Stir;
seal. Process in boiling water bath for 12 minutes in canner.
Wait 6 weeks before using.
Project Aims To
UNIVERSITY PARK (Centre
Co.) This year, cancer will kill
30,300 Pennsylvanians.' While
following itledical guidelines can
reduce cancer risk, many residents
of Pennsylvania’s Appalachian
region do not have access to
adequate cancer prevention infor
mation and medical resources.
Not surprisingly, cancer rates in
many Appalachian counties top
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die national avenge.
“Appalachia has more than two
million residents, many of whom
have limited resources, never fin
ish high school, and lack decent
transportation and health care,”
says Dr. Audrey Maretzki, profes
sor of food science and nutrition in
Penn State’s College of Agricul
tural Sciences. “Studies have
shown that people with low
incomes and limited education
face a higher risk of getting cancer
and dying from it Combine that
with the lack of medical facilities
in many Appalachian communi
ties, and you’re looking at a seri
ous public health problem.”
Maretzki heads the Northern
Appalachia Leadership Initiative
on Cancer (NALIQ, a collabora
tion among Cooperative Exten
sion offices and the American
Cancer Society in Pennsylvania,
New York and Maryland; Penn
State’s College of Medicine; and
the Pittsburgh Cancer Institute.
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A
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Consider figs the next time you
reach for a nutritious snack. Five
dried figs are extremely high in
potassium and are a good source
of protein, iron and fiber. Like
most dried fruits though, they are
not a low-calorie food. Enjoy
them in moderation.
Ice cream still represents the
largest share of dessert orders at
restaurants, according to the NPD
Group, a marketing research com
pany based in Park Ridge. Illinois.
Among dessert items, ice cream
accounted for 38 percent of
restaurant orders in 1991.
In Appalachia
The project aims to unite rural
Pennsylvanians in local coalitions
that will create cancer-control
plans for their communities. The
plans will provide a model for
future cancer detection and educa
tion programs.
The effort is one of four cancer
control projects in the Appalac
hian region recently funded by the
National Cancer Institute. Each
project will run for five years.
For more information about the
Northern Appalachia Leadership
Initiative on Cancer, contact your
county’s Penn State Cooperative
Extension office or Ann Ward at
(814) 863-8693.
Give greenish oranges a second
look. TTiey are often riper and
sweeter than orange-hued ones. In
general, ripe oranges are firm and
heavy with a smooth skin.
Fig Snack
Green
Oranges