BHincuSter Farming, Saturda'
Fresh Ideas
For Citrus Fruit
Oranges, grapefruits, and
lemons are great for fresh fruit, but
don’t limit them to fruit salad and
fruit drinks. These citrus fruits add
unique flavors to meat dishes, rice,
dairy products, and eggs.
Try these recipes than experi
ment on your own. You’ll be glad
you did.
CARROT ORANGE LOAF
2 cups whole wheat flour,
unsifted
Vi cup sugar
I'A teaspoons baking powder
1 teaspoon ground cinnamon
Vi teaspoon baking soda
'A cup vegetable oil
'A cup skim milk
3 egg whites
1 teaspoon grated orange peel
2 cups shredded carrots
Preheat oven to 350 degrees. Oil
a loaf pan; set aside. Combine
flour, sugar, baking powder, and
cinnamon; set aside. In a large
bowl, mix oil, milk, egg whites,
and orange peel. Add dry ingre
dients. Mix just until combined.
Stir in carrots. Pour into prepared
pan. Bake until a cake tester
inserted in center comes out clean,
about 45 minutes. Cool in pan for
10 minutes. Loosen with a metal
spatula; turn onto a wire rack to
cool.
Yield: 16 slices.
Featured Recipe
If you are interested in learning how to eat healthier, attend a free
class called Eat to Live, Live to Eat Sponsored by Penn State
Cooperative Extension and taught by Paula Leuenbeiger, R.D., the
same two-hour class will be repeated morning and evening during
the next three months on Tuesday, May 16, Tuesday June 13, and
Monday, August 7, from 9:30 a.m. to 11 ;30 a.m. or 7to 9 p.m. The
free sessions are held at the Lebanon Valley Agricultural Center,
2120 Cornwall Road, Lebanon. To register, please call (717)
270-4391.
The classes are designed to help you modify your favorite recipes
for health reasons; evaluate foods for fat, salt, fiber, and sugar con
tent; read and use the new nutrition labels; sort out choices in fats,
oils, ang margarines, recognize and plan healthy menus, and make
healthy choices when eating out
If you want a tasty reduced-fat main dish, here is one from Alletta
M. Schadler, county extension director for Lebanon County.
ANGEL-HAIR PASTA WITH HERBED CHICKEN
1 teaspoon olive oil
2 tablespoons finely chopped onion
'A cup diced carrots
3 boneless, skinless chiclcen breast halves, diced
'A teaspoon basil
'/a teaspoon oregano
’/«teaspoon thyme
’/• teaspoon freshly ground black pepper
VA cups small broccoli florets
12-ounce can evaporated skim milk
9-ounce package fresh angel-hair pasta -
V* cup freshly grated Parmesan cheese
Heat oil in large non-stick skillet. Add onion and carrot and saute
over medium heat until onion is soft but not brown, about S
minutes. Add some water if it seems too dry.
Add diced chicken to pan and saute until no longer pink, about 5
minutes. Sprinkle with basil, oregano, thyme and frshly ground
black pepper. Add broccoli, cover and steam for 5 minutes. Stir in
milk and warm but do not allow to boil.
Meanwhile, boil water for pasta and cook according to package
directions; drain well. Stir pasta into sauce mixture; add cheese.
Cover pan 3 to 3 minutes or until sauce has thickened slightly. Serve
immediately. Makes 4 servings. Each contains about 461 calories,
64 mg cholesterol. 8 g fat, 4SS mg sodium.
Mil 29, 1995
r, A|
ORANGE-BAKED
PORK CHOPS
10 pork loin chops
IVicups orange juice,
unsweetened
2'A tablespoons honey
'A teaspoon dried thyme
VA teaspoon grated orange peel
V* teaspoon dry mustard
1 teaspoon onion powder
1 tablespoon soy sauce
Trim fat from meat Broil chops
on a rack in preheated broiler, turn
ing once, until lightly browned.
Place chops on rack in shallow
pan. Preheat oven to 330 degrees.
Combine remaining ingre
dients: pour over chops. Cover and
bake one hour.
Mixture is also good when
served over ham slices.
ORANGE BREAKFAST
BRACER
3 tablespoons frozen orange
juice
1 teaspoon honey
1 cup cold buttermilk
Orange slice
Place orange juice concentrate
and honey in blender container;
cover. .Mix until well combined.
Add buttermilk. Blend until frothy.
Serve immediately. Garnish with
orange slice, if desired. Serving
size: 10 ounces.
Shannon Sentinel
Northampton/Lehigh Co. Dairy
Princess
Sarah Clark
Breezewood
is fruit is adaptable to a variety of uses. Here’s a light, attractive idea called
Lemon Rice Dessert from the USA Rice Council.
LEMON RICE DESSERT
3-ounce package lemon
flavored gelatin' dessert
1 cup .boiling water
Vi cup cold water
1 cup cooked rice, chilled
114 cups frozen whipped top
ping, thawed
'A cup sliced almonds
A cup chopped maraschino
cherries
1 tablespoon grated lemon peel
Dissolve gelatin in boiling
water; add cold water. Place bowl
in ice water and stir until gelatin is
the consistency of unbeaten egg
whites; stir in rice. Fold in
whipped topping until smooth.
Lightly fold in almonds, cherries,
and lemon peel. Continue to stir
gently (over ice) until thickened.
Pour into dessert dishes. Cover and
chill until ready to serve.
Makes 8 servings.
SHAKER LEMON PIE
4 large lemons, thinly sliced,
leave rind on
14 ounces granulated sugar
8 eggs
4 pie crusts
Slice lemons very thin, place in
a bowl, sprinkle with sugar, place
in refrigerator and marinate for 24
hours.
Beat eggs until foamy; gently
stir into the lemon slices.
Line two 9-inch pie pans. Ladle
in the lemon mixture and add the
second crust. Sprinkle one teas
poon of sugar over the crust Bake
in preheated oven for 450 degrees
for IS minutes. Reduce heat to 375
degrees and bake for 20 minutes
more.
ORANGE MUSTARD PORK
1 pound lean boneless pork
14 cup unsweetened orange
juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1/2 teaspoons cornstarch
2 cups sliced fresh mushrooms
'A cup sliced green onions
2 teaspoons vegetable oil
3 cups cooked brown rice
11-ounce can mandarin orange
segments in juice, drained
2 tablespoons slivered almonds,
toasted
Thinly slice pork diagonally
across the grain. Combine juice,
mustard, sugar, and cornstarch; set
aside. Cook mushrooms and
onions in oil in laige skillet over
medium-high heat Remove from
skillet. Add pork; cook until
browned. Stir in mushroom mix
ture, rice, and reserved juice mix
ture. Cook, stirring frequently,
until thoroughly heated. Add
oranges; toss lightly until heated.
Transfer to serving dish and
sprinkle with almonds. Makes 4
servings.
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. Rebipes should reach our office
one week before publishing date.
May
BJ. Light
Lebanon
2 egg whites
Combine cream, sugar, and com
syrup in saucepan. Heat to scald
ing. Remove from heat and cool.
Stir in apricot nectar, orange juice,
lemon juice, orange and lemon
rind. Pour into a metal pan and
freeze until firm.
Beat egg whites until stiff. Put
Bozen sherbet in chilled bowl and
beat until fluffy (work quickly so
sherbet doesn’t melt). Fold in egg
whiles. Return to pan and freeze
until firm.
Recipe Topics
6- Tropical Fruit Favorites
13- Mother’s Favorite Recipe
20- Rhubarb, Strawberries
27- Dinner’s On The Grill
ORANGE-APRICOT
SHERBET
1 cup light cream
1 cup sugar
3 /< cup com syrup
1 cup canned apricot nectar
1' cup fresh orange juice
'/ cup fresh lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
BJ. Light
Lebanon
(Turn to Page B 8)