Hey Mom, what’s for break
fast? If your family doesn’t ask
this question any more, perhaps
it’s because the breakfast foods
are basically the same day after
day. If you’ve gotten into a routine
and want to try something new
and different, think about some
bulgur for breakfast. Believe it or
not, oatmeal is not the only hot
cereal to be had on a chilly fall
morning. Instead of your standard
favorites, try nutritious hot cereals
that are deliciously different. Here
are just a few examples to get you
started.
Bulgur—Bulgur is a delicious
whole-grain with a light, nutty fla
vor. Because it is pre-cooked, it
only takes a few minutes to
prepare—follow the package
instructions. Then smother it with
strawberries, slip in a bit of honey
and enjoy.
Couscous —This middle
eastern grain is a snap to prepare:
just add to boiling water, remove
from heat and let the covered pot
sit for IS minutes. Toss in some
dried raisins, apricots and a few
almond slivers for a real taste
treat
Kasha (Roasted Buck
wheat) —Kasha has a nuttier, full
er flavor than regular buckwheat
Follow the cooking instructions
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on the package and top with lots of
bananas and a little brown sugar.
Barley—This is a mild grain
with a slightly chewy texture.
“Pearl” (refined) barley is the type
found in most stores, although
there are whole-grain varieties
available. You can also try “quick
cooking” barley (ready in 10
minutes) or barley flakes. Prepare
according to package instructions
and enjoy with a bit of maple syr
up and cinnamon.
Cracke Rye—Whole rye ker
nels have a distinctive, robust fla
vor. Follow the cooking instruc
tions on the package and top with
a generous dollop of fruit
preserves.
Wheat Berries—These nutty
tasting, whole-wheat kernels have
a crunck/chewy texture. Prepare
according to package instructions
(hint soaking overnight cuts the
cooking time in half) and serve up
with a little brown sugar and skim
milk.
Hot “Cold” Cereals—
Shredder wheat and grape nuts
type cereals are traditionally eaten
cold, but milk and a few seconds
in the microwave turns them into a
hot treat. Add plenty of fresh ber
ries or other fruit
Muffins make a nutritious part
of a nay breakfast. Unfortunatley,
CHOPPER
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SI
it’s hard to find a store-bought
muffin that’s low in fat, nutritious
and tastes good.
If you do try store-bought var
ieties, check labels for those low
est in fat. But why bother, when
it’s so simple to make delicious,
nutritious changes to your own
recipes? Take a look at the sugges
tions below, then make two batch
es of your favorite recipe and seal
one In a freezer container. You
can now enjoy healthful muffins
for up to two months!
•Substitute one half of the all
purpose flour called for in a recipe
with whole wheat flour or rolled
oats; or substitute on fourth of it
with bran. You will increase vita
mins, minerals and fiber. And
once you become accustomed to
the heartier flavor and texture, you
may want to use an even huger
proportion of whole wheat flour.
•The use of eggs adds very little
cholesterol to muffins (only about
25 milligrams per muffin). How
ever, if this is still a concern, you
may use two egg whites or an egg
substitute for each egg needed.
•Try skim milk instead of whole
milk—you’ll cut down on fat
•Replace the oil in a recipe with
any of the following ingredients:
applesauce; baby food fruits; or a
mixture of one cup dried figs or
dates pureed with three-fourths
cup water and one teaspoon
vanilla.
•Add grated vegetables like
zucchini or carrots, or fruits like
apples, raisins, bananas, blackber
ries, strawberries, cranberries or
peaches (one-half to one cup).
•Spice things up with nutmeg,
cinnamon, orange peel, allspice or
lemon rind (1 to I'/j teaspoons).
•Lowfat spreads include jellies,
jams, preserves or fruit “butters”
like apple and pumpkin.
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m r #I6T CHERRY STONER
Twenty-two persons from Farm
Women Society No. 14 enjoyed a
delicious buffet dinner and the
play “Beau Jest” at the Rainbow
Dinner Theatre at Paradise for the
October meeting.
The September meeting was an
auction with Ellen Newswanger as
auctioneer at the home of Dorothy
Musser on Wheatland School
Nineteen members of Berks
County Society of Farm Women
Group 1 met at the Covered Bridge
Hotel, Oley, for an October dinner
meeting. Members were pleased to
greet guest Mary Jane Holloway.
It was noted that Amy Woodell
of Hummelstown, a granddaughter
of member Agnes Noll, wrote a
winning essay in a contest spon
sored by the Society of Farm
#1 CLAMPLESS TYPE CHOPPER
SAUSAGE STUFFER, LARD & FRUIT PRESS
Lancaster Farming, Saturday, Novambar 4, 1995-B5
Lancaster Society 14
Berks Society 1
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Road.
The next meeting will be on
November 8 at the home of Edna
Groff on North Star Road. Marian
Leaman, who has been to
Lithuania, will be the speaker.
Members will also be bringing
non-perishable food to be given to
the needy.
Women of Pennsylvania. The
essay was read at the Berks County
Society of Farm Women Conven
tion, which was held October 7, at
Berks County Agricultural Center,
Leesport
A Longaberger basket demon
stration will be a special feature at
the November 8 meeting to be held
at 7:30 p.m. at the Oley home of
Lillian Hetrick.
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