828-Lancasttr Fanning, Saturday, Fabruary 12, 1994
Happy Heart
(Continued from Pag* B 8)
STRAWBERRY
CHIFFON PIE
1 cup toasted wheat germ
VA tablespoons sugar
3 tablespoons vegetable oil
210-ounce packages frozen sliced strawberries, thawed
1 envelope unflavored gelatin
'A cup cold water
2 teaspoons grated orange peel
2 egg whites
Preheat oven to 375 degrees. Combine wheat germ,
sugar, and vegetable oil. Press firmly into a 9-inch pie pan.
Bake until golden, about 8 minutes. Cool. Drain strawber
ries, reserving 1 cup liquid. In a medium bowl, sprinkle
gelatin over water; stir well. Bring reserved strawberry
liquid to a boil. Add to gelatin mixture along with orange
peel, stirring until gelatin is dissolved. Chill until mixture
begins to thicken and mounds slightly on a spoon, 20 to 30
minutes. Beat egg whites until soft peaks form. Fold into
gelatin mixture along with reserved strawberries. Spoon
into prepared crust. Chill until firm, about 3 hours.
Serves 6. Per portion: 0 mg cholesterol, 244 calories, 31
mg sodium.
BAKED ZITI
AND VEGETABLES
16-ounce package ziti or penne macaroni
2 medium green peppers
2 medium carrots
2 medium celery stalks
1 medium onion
1 tablespoon salad oil
28-ounce can crushed tomatoes
3 cups spicy-hot vegetable juice
1 tablespoon sugar
l'/i teaspoon salt
Vi teaspoon dried oregano leaves
8-ounce package shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Prepare macaroni as directed on package. Cut green
peppers, carrots, celery, and onion into Vi -inch pieces. In
nonsuck 12-inch skillet over medium-high heal, in hot
vegetable oil, cook vegetables until lightly browned. Stir
in '/a cup water; continue cooking over medium heat unul
vegetables are tender-crisp.
Preheat oven to 375 degrees. Drain macaroni in colan
der, set aside. In same saucepot, add cooked vegetables;
stir in crushed tomatoes, vegetable juice, sugar, salt, and
oregano over high heat, heat to a boil. Remove saucepot
from heat; stir in cooked macaroni. Reserve 1 cup shred
ded mozzarella cheese for topping. Into macaroni mixture,
add parmesan cheese for lopping. Into macaroni mixture,
add parmesan and remaining mozzarella cheese. Spoon
mixture into a shallow 4-quart casserole. Sprinkle with
reserved mozzarella cheese. Cover casserole and bake 30
minutes or unul cheese melts and mixture is hot and bubb
ly. Makes 6 servings.
FAT-FREE BANANA
CRUNCH MUFFINS
1 cup all-purpose flour
'A cup wheat and barley cereal nuggets
A cup sugar
'A teaspoon baking powder
'/< teaspoon salt
2 meduim-size ripe bananas, mashed
'A cup plain nonfat yogurt
'A cup thawed frozen egg substitute
'A teaspoon vanilla extract
Preheat oven to 350 degrees. Place muffin cups in muf
fin pans. In a medium bowl, mix flour, cereal nuggets,
sugar, baking powder, baking soda, and salt In a large
bowl, mix bananas, yogurt, egg substitute, and vanilla.
Stir flour mixture into the large bowl. Stir until flour mix
ture is moist. Spoon into muffin pans. Bake for 20
minutes. Remove muffins from pan to cool.
HEART HAPPY
VALENTINE JELL-0
1 large package strawberry or cherry Jell-0
'A cup cherries or fresh strawberries, sliced
1 cup vanilla yogurt (healthy heart) OR vanilla ice
cream, slightly softened
Yogurt or whipped topping for garnish
Mix Jell-0 as per box directions. Divide mixture in half.
Line Jell-0 mold or glass dish with fruit and half of Jell-O.
Fold yogurt or ice cream into half that remains. Layer on
lop of first layer. Refrigerate until serving time. Garnish
with yogurt or whipped topping and Valentine heart
Beaver-Lawrence
Dairy Promotion Committee
Beaver-Lawrence
Dairy Promotion Committee
NEWARK, Del. Not all of
die people who send samples to
the University of Delaware Soil
Laboratory these days are looking
for fertilizer recommendations.
Some of the lab’s biggest custom
ers are archaeologists seeking
clues to the past. Indeed, the num
ber of archaeological samples pro
cessed in the lab over the past
three years is almost equal to the
number of fertilizer samples,
according to Karen Gartley, soil
testing program coordinator.
A number of archaeological
firms in Delaware and surround
ing states use the university’s soil
lab services, Gartley says. “For
example, we recently received
1,500 soil samples collected from
excavations at Historic St. Mary’s
City, a colonial site in Maryland.”
They’ve also tested thousands
of samples from Delaware
archaeological digs for the univer
sity’s Center for Archaeological
Research.
“The use of soil tests for
archaeological research is still
relatively new in this country,
though the idea is catching on,”
says Keith Dorns, staff archaeolo
gist and manager center’s
laboratory.
“When we first started doing
this, no one at the soil lab was
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Archaeologists Find dues To
aware of archaeology’s use of soil
samples. Old Stmtridge Village
archaeologists were probably the
first ones in the United States to
do this in the early 1980 s,” he
says. “In Europe they’ve been
using them since the early 1970 s
to help interpret early Iron Age
sites.”
The center ran its first samples
through the university soil lab
back in 1984-85 while investigat
ihg the 19th century Wilson-Slack
farm site near the intersection of
Chestnut Hill Road-Route 4 and
Route 72 in Newark.
The main elements tested for
archaeological purposes are pH,
calcium, magnesium, phosphorus
and potassium.
“Soil samples are used to help
figure out what's going on at a
site,” Doms explains. “For exam
ple. post holes tell us where a
fence was, but they don’t tell us
anything about what the fence was
for. Was it around a garden? The
soil’s likely to be higher in cal
cium. Was it around a pig sty?
There’ll be high phosphates in the
soil.
“Normally we take two sets of
samples—one from the plow lay
er and one from undisturbed sub
soil and compare them to see
what differences exist.” he con-
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tinues. “At many of the sites wc’tj
excavating, there’s no standing
structure and the land has been
fanned for many years. There’s
usually a very close approximati
ion between the plow zone and the
subsoil. It’s the discrepancies that
are interesting.
“This is a learning process,"
Dorns says. “We’re still exploring
the uses of soil tests. Most of the
archaeology that has brought us in
contact with the soil lab is in ful
fillment of regulations of the
National Historic Preservation
Act of 1966. Most of the work it
commissioned by DeIDOT and
relates to highway construction,
where federal moneys are:
involved, so an environmental
impact report must be filed. Thu
includes cultural as well as physi
cal and environmental impact,
The center also does pure research
archeology.”
Over the past 12 years, the cen
ter has excavated a number of ten
ant farms, two general stores, a
blacksmith shop, a wheelwright
shop, a colonial tavern, one
owner-operated farm and four
urban dwellings, as well as 10 pie
historic sites. Most of the sod
samples collected from those sna
were tested in the College of Agri
cultural Sciences.
AFH3