Bi6-Lancaster Farming, Saturday, December 24, 1994
Cook’s Question
(ContlnuMl from Pago B 8)
Glngered-Tuikey Barbecue
1 pound cooked white turkey meat, cut ’/« -inch thick
1 tablespoon canola oil
V 4 cup diced green bell pepper
'A cup diced yellow onion
2 teaspoons finely minced garlic
1 teaspoon ground coriander
% teaspoon ground allspice
Pinch crushed red-pepper flakes
1 cup ketchup
'A cup fresh lemon juice
'/«cup clover honey
2 tablespoons Worcestershire sauce
1 tablespoon finely minced fresh ginger
'A teaspoon salt, optional
8 sandwich rolls, halved, with centers scooped out
Shred turkey into 2-inch pieces. Reserve. Place oil in heavy
saucepan over medium-low heat. Add green pepper, onion,
garlic, coriander, allspice, and red pepper flakes. Cook 5
minutes.
Add ketchup, lemon juice, honey, Worcestershire sauce,
ginger, and salt if desired. Simmer 10 minutes over medium
heat, stirring a few times. Add turkey; reduce heat to low and
cook, stirring, for 5 minutes.
Pa. Dutch Filling With Turkey And Vegetables
3 to 4 slices white bread, toasted and cubed or store bread
cubes
6 medium potatoes
3 eggs
14 cup warm milk
1 cup butter
3 ribs celery, chopped
1 large onion
% cup parsley
Dash sage, optional
Cook potatoes (instant mashed potatoes may be used).
Mash and add milk and eggs.
Simmer celery, onions, parsley in butter. Add bread to veg
etable mixture, stir and fold into mashed potatoes. Turn into a
casserole. Add leftover bits of turkey and vegetables such as
peas, corn, lima beans, and carrots.
Bake at 350 degrees for 30 minutes or until a crust forms on
top. Serve with leftover gravy. Freezes well.
ANSWER For the reader who wanted recipes to make
fruit breads, here are several from Sarah Clark of
Breezewood.
2 cups flour
2 teaspoons baking soda
IVi teaspoon cinnamon
2 cups sugar
IVi teaspoon salt
4 eggs
2 small jars apricot baby food
Vi cup chopped nuts
V/t cups vegetable oil
Mix flour, baking soda, cinnamon, sugar, and salt in a large
bowl. Add egg, baby food, nuts, and oil. Mix well. Pour batter
into two greased and floured loaf pans. Bake for 60 minutes at
350 degrees.
V/t cups sugar
'A cup butter
2 eggs
2Vi cups flour
'A cup sour milk
V* teaspoon baking soda
Vi teaspoon baking powder
Vi teaspoon salt
Vi cup chopped nuts
1 cup mashed bananas
Mix sugar and butter together. Sift together dry ingredients.
Add alternately with eggs and milk. Add mashed bananas.
Fold in nuts. Pour into two small loaf pans that have been
sprayed with vegetable oil.
Bake at 350 degrees for 40 minutes or until test is done.
Remove from oven, let stand in pan 5 minutes. Remove from
pan to finish cooling.
Strawberry Nut Bread
2 cups flour
1 cup sugar
1 teaspoon baking soda
A teaspoon salt
'A teaspoon ground cinnamon
'A teaspoon nutmeg
3 eggs, at room temperature
1 cup vegetable oil
1 cup strawberry-flavored dessert topping
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease two Bx4-inch loaf
pans. Thoroughly mix together all ingredients in a large bowl.
Divide mixture evenly in half and pour into loaf pans.
Bake one hour or until pick inserted comes out clean. Cool
in pans or wire racks for 10 minutes. Remove from pans.
Cool thoroughly on racks before slicing. Very good served
with cream cheese.
Apricot Bread
Banana Bread
UNIVERSITY PARK (Centre
Co.) To Pennsylvania’s human
population, this year’s abundant
acorn crop means more debris to
sweep off the sidewalk. To the
state’s wildlife, however, lots of
acoms on the ground spells good
fortune, according to a wildlife
expert in Penn State’s College of
Agricultural Sciences.
“Across the United States,
almost 100 animal species rely on
acorns as a major food source,”
says Richard Yahner, professor of
wildlife conservation. “In Penn
sylvania, at least 20 to 25 species
use acorns as a major source of
food."
Yahner says a variety of factors
can account for a bountiful acorn
crop. Some oak species drop
acorns every year, while other
species develop acorns every two
years. Abundant moisture as well
as drought conditions also can
affect the number of acoms pro
duced in a season.
“In low crop years, the birthrate
for some species of wildlife, such
as gray squirrels, will decline the
following year,” Yahner says.
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Abundant Acorns Mean
Good Year For Wildlife
“Because of the increased compe
tition for food, some species will
have a tough time.
“This year’s crop means that
more young are likely to be pro
duced by the animals that forage
for food,” Yahner adds.
Acorns are available to wildlife
for a relatively short period during
the fall, requiring each species to
develop specific methods to take
advantage of the crop. Acorns,
which are highly digestible and
rich in carbohydrates, serve a wide
range of animals in a variety of
ways.
Bears and deer, for instance, eat
acorns to put on a layer of fat
which sustains the bear through its
hibernation and helps the deer
make it through severe winter con
ditions. Such animals as squirrels,
chipmunks, blue jays and forest
mice store acorns in caches and
burrows or by burying them.
“The public tends to think of
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squirrels and chipmunks as the big
consumers of acorns,” Yahner
says. “In fact, some studies have
shown they are not even in the top
three.”
Yahner cites a School of Forest
Resources study by graduate stu
dent Colleen DeLong that found
that the white-footed mouse, a for
est-dwelling rodent, consumed
more than 90 percent of the acorn
crop on a few sites in central Penn
sylvania. He also points out that an
insect pest, the acorn weevil, can
infest up to 50 percent of an acorn
crop.
Wildlife plays a big part in for
est regeneration, Yahner says.
Squirrels can bury hundreds of
acoms, at least some of which will
take root. “Acorns drop like mar
bles out of the tree and many ani
mals help distribute these seeds in
the forest,” he says. “Squirrels and
other wildlife are crucial to oak
regeneration.”
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