Cook's Question Corner (Continued from Page B{j) ANSWER—AIso in a previous issue, a reader wanted low-fat pasta recipes. Betty Light sends two. Italian Pasta Salad 3 ounces (1 cup) uncooked spiral macaroni 2 cups bite size pieces of salad greens Vz cup sliced cauliflowerets 'A cup broccoli flowerettes % cup sliced zucchini % cup sliced green onions 2 tablespoons sliced ripe olives, optional 1 large tomato, cut into bite size pieces A cup diced celery % cup sliced carrots Vi cup low fat Parmesan dressing (below) Cook macaroni as directed on package and rinse with cold water until cool. Drain. Toss macaroni with remaining ingredients Parmesan Dressing 1 cup fat tree plain yogurt Vi cup grated Parmesan cheese 'A cup skim milk Vi teaspoon paprika 'A teaspoon salt 1 clove garlic, finely chopped Blend all ingredients together. Refirgerate Low Fat Apple Lasagna 8 lasagna noodles 2 20-ounce cans apple pie filling 1 cup part skim ncotta cheese % cup granulated sugar % cup egg substitute 1 teaspoon almond extract % cups packed brown sugar, divided 6 tablespoons all-purpose flour % cup quick oats 3 tablespoons butter A teaspoon ground cinnamon Dash nutmeg 1 cup light sour cream Prepare lasagne noodles as directed on package Heat oven to 325 degrees Spray a 13X9-mch glass baking dish with non-stick spray If a metal pan is used, increase oven temperature to 350 degrees. Spread 3 A can of apple pie filling on bottom of bak ing dish. Layer 4 noodles over apple filling. Mix together ncotta cheese, granulated sugar, egg substi tute and almond extract. Spread 'A can of filling over the lasagne noodles and spread ncotta mixture over top. Layer the last few noodles over cheese mixture. Top with remaining apple pie filling. Mix together until crumbly 'A cup brown sugar, flour, oats, butter, cinnamon, nutmeg. Sprinkle topping over the apple filling. Bake 45 minutes. Let stand 15 minutes. Meanwhile cream together the light sour cream and 'A cup brown sugar. Refrig erate for 1 hour. To serve: top each slice with a dollop of sour cream mixture. Serves 12. ANSWER V. Novak wanted recipes for pickled green tomatoes. Betty J Light sent three redoes. Sweet Green Wheels 12-13 lbs. green tomatoes, cored and cut into '/. ” slices 10 small onions, cut into % ” slices 2 quarts of water 'A cup pickling salt 3 cups water 1 cup cider vinegar 2 cinnamon sticks 1 teaspoon whole cloves 2 tablespoons mixed pickling spices 1 quart cider vinegar 3 cups honey In a large stainless steel or porcelain bowl, layer the toma toes and onions. Combine the 2 quarts of water and salt Pour over the tomatoes and onions. Let soak overnight covered loosely with a towel. Drain the tomatoes and rinse well in cold water. In a large stainless steel or enameled pot, combine the tomato mixture with 3 cups water and the 1 cup vinegar. Sim mer for 1 hour or until light in color. In a muslin spice bag combine a cinnamon stick, cloves, and pickling spices. In a large saucepan combine the 1 quart of vinegar, honey and spice bag. Bring to a boil for 10 minutes. Remove spice bag. Fill hot sterlized pint jars with the tomato mixture. Pour hot honey and vinegar mixture over tomato mixture, leaving % -inch headspace. Seal and process in a boiling water bath for 10 minutes. French Pickles 11 lbs. green tomatoes, cored and cut into Vi" slices 3 large onions, thinly sliced 'A cup pickling salt 2 cups white vinegar 3 cups packed brown sugar A cup white mustard seeds 'A teaspoon ground cloves 'A teaspoon ground gnger 1 teaspoon ground mustard % teaspoon cayenne powder In a large stainless steel or porcelain bowl, combine the tomatoes and onions Sprinkle the salt and mix well Cover loosely with a towel. Let stand tor 12 hours Dram well and dis card liquid In a large stainless steel or enameled pot, add the remain ing ingredients and simmer for 15 minutes. Then bring the mixture to a boil Fill hot sterilized pint jars with the tomatoes and onions. Pour the hot vinegar mixture over the slices, leaving 'A -inch of headroom. Seal and process in a boiling water bath 10 minutes. Dilled Green Cherries 12 lbs. green cherry tomatoes 2 cups white vinegar 3 A cup pickling salt 4 tablespoons mixed pickling spices in muslin 2 quarts of water 12 grape leaves 6 cloves of garlic 24 black peppercorns 6 fresh dill heads CLOSED SUNDAYS, NEW YEAR, PglfeL gi EASTER MONDAY,ASCENSION DAY, WHIT MONDAY, OCT 11, THANKSGIVING, rvaimvil CHHISTMAS & December 2bth FISHER’S FURNITURE, INC. NEW AND USED FURNITURE USED COAL & WOOD HEADERS COUNTRY FURNITURE & ANTIQUES BUS HRS BOX 57 MON -THURS 8-5 1129 GEORGETOWN RD FRI, 8-8, SAT 812 BART, PA 17503 Si wzma'y DAIRY SOCIETY CHEESE SALE IM( >W THRU N( >V. 27, 1996 Two Gift BOMI to Chooie From 1. Country Living- $15.00 include 4 ox. Cheddar eiack/White Cow, 4 at. Cheddar Bam. 4 o z. Edam, 4 or. BdcJca or. Colby (Shipping Wfc.2 lbs.) 2. Soak Pack - $B.OO include 5 3/4 or. Mid Cheddar, 5 or. Beef Sausage, 5 3/4 o*. Edam (Shipping Wb Z lbs.) ••• Shipping Is *3.00 first 2 lbs, *l.OO lor every lb. extra *** Send order and payment to; Wendy Donovan (215) 459-4340 c/o Cheese Sale Box 6628 D.VC. Checks payable to 700 E. Butler Ave. Dairy Society 'Doylestown, PA 18901 All orders must Include Name, Address, and Telephone Number Cheese will be delivered prior to the Holiday Season Lancaster Farming, Saturday, November 9, 1996-B9 9\ Stem all the tomatoes, but do not peel or core. In a large stainless steel or enameled pot, heat the vine gar, salt, pickling spices, and water. Bring to a boil, reduce heat and simmer for 15 minutes. Remove spice bag. In the bottom of each hot sterilized jar, place 2 grape leaves, 1 clove garlic, 4 pep percorns, and 1 dill head Fill the jars with the tomatoes Pour the vinegar mixture over toma toes, leaving A -inch of heads pace. Seal and process in a boiling water bath for 10 minutes. Allow six weeks to cure before serving. Breakfast A cup unsweetened pineapple juice 'A cup plain low-fat yogurt VA cups frozen, unsweetened strawberries 1 teaspoon sugar Add ingredients in order listed to blender container. Puree at medium speed, until smooth and thick. Make two VA cup servings CHEDDAR AND SWISS CHEESE STRATA 8 slices day-old while bread I'A cups (6 ounces) shredded Swiss cheese VA cups (6 ounces) shredded Cheddar cheese 4 eggs, beaten 3 cups milk 1 teaspoon prepared mustard 1 teaspoon salt 1 teaspoon pepper 1 teaspoon nutmeg Line bottom of buttered 2-quarl shallow baking dish with half the bread slices. Top with Swiss cheese. Repeat layers using Ched dar cheese. Beat together eggs, milk, mustard and seasonings. Pour over bread and cheese. Cover and chill several hours or over night. Bake in preheated 325 degree oven 55-60 minutes or until knife inserted in center comes out clean. bag (Continued from Page B 8) STRAWBERRY YOGURT SHAKE
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