BS-Uncastw Farming, Saturday, February 7, 1998 Tasre-Temptin Eye-Openers (Continued from Pi RHUBARBNUT MUFFINS 1/4 cups flour Y* cup packed brown sugar 14 teaspoon baking soda 14 teaspoon salt 14 cup vegetable oil 1 egg, slightly beaten 'A cup buttermilk 1 teaspoon vanilla 1 cup diced rhubarb 'A cup chopped walnuts Topping: 14 cup packed brown sugar 14 cup chopped nuts 14 teaspoon ground cinnamon In a large bowl, combine flour, brown sugar, baking soda, and salt Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhu barb and walnuts. Fill greased or paper lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 37S degrees for 20-25 minutes. Cool 10 minutes. Yield: 10 muffins. Centre Co. Fair Promotion Committee LEMON POPPY SEED MUFFINS 2 tablespoon honey 2 tablespoons water 3 tablespoons lemon juice A cup butter, softened 'A cup sugar 2 eggs 1 tablespoon lemon zest 'A cup plain yogurt I V* cup flour 1 teaspoon baking soda 2 teaspoons baking powder A teaspoon salt Combine seeds, honey, and water in a small saucepan and cook over medium heat, stirring occa sionally until it resembles wet sand. (This keeps the seeds moist in the recipe). Cool, add juice. In a bowl, cream butter and sugar. Add eggs, zest, yogurt, and seed mixture. In another bowl, combine dry ingredients. Add dry ingredients to liquid and stir to combine. Fill muffin cups. Bake at 37S degrees for 20 minutes. Eileen Murphy Pa. Alternate Dairy Princess Recipe Topics 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 ingredients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. February March B 2) ALL-BRAN MUFFIN! 1 cup all-bran 'A cup milk '/4cup molasses 1 egg /* cup shortening 'A cup raisins or fine) dates 1 cup flour 2'A teaspoons bakin 14 teaspoon salt Combine all-bran, molasses. Let stand moisture is taken up. shortening; beat wi raisins. Sift together, bakii and salt Add to all-br only until combined, muffin pans V* full, degrees, about 20 mini 12 muffins. These muffins have > ty breakfast favorite p Eileen Somi MASHED POTATO 2 tablespoons butter 2 tablespoons sug; 2 large eggs % cup milk 1 cup mashed potai 1 cup commeal 1 tablespoon baking 'A teaspoon salt Grease muffin tins. ;ream together butler and sugar, add eggs, milk, and mashed potatoes, and mix until well Mended. Combine com meal, baking powder, and sail and stir in just until dry ingredients are mois tened Fill greased muffin tins two thirds full and bake 20 to 25 minutes. B. Light Lebanon HAM AND CHEESE MUFFINS 2 cups self-rising flour Vj teaspoon baking soda 1 cup milk 'A cup mayonnaise 'A cup chopped cooked ham 14 cup shredded Cheddar cheese In a large bowl, combine flour and baking soda. Combine remain ing ingredients; stir into dry ingre dients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees for 16-18 minutes or until muffins test done. Yield: 1 dozen. Centre Co. Dairy Promotion Committee Valentme’s Day Potato Lover's Month Cooking for the Diabetic National Nutrition Week 14- 21- 28- 07- Muffins are no longar limited to breakfast. They keep popping up In lunches, din ners, and In-between meal snacks. BASIC MUFFINS WITH VARIATIONS 2 cups sifted all-purpose flour 2 tablespoons granulated sugar 2A teaspoon baking powder A teaspoon salt 1 large egg, well beaten 1 cup milk l A cup butter, melted and cooled slightly Preheat oven to 400 degrees. Grease and lightly flour muffin tins. Sift together flour, sugar, bak ing powder, and salt into medium bowl. Mix egg, milk, and butter. Add to the dry ingredients and stir until flour is moistened. Spoon into muffin tins and bake for 20 to 25 minutes. Bacon muffins: Stir 'A cup crumbled cooked bacon into the dry ingredients. If desired, use bacon fat for half the butter. Blueberry muffins: Increase sugar to 'A cup and stir 'A cup flour into the blueberries, then fold into batter. Peach muffins; Increase sugar to a half cup. Add V* cup peaches peeled and diced into the milk mixture. Date muffins: Stir a half cup sliced, pitted dates into dry ingredients. Nut muffins: Stir %cup chopped nuts into the dry ingredients. Cranberry muffins: Stir l A cup chopped cranberries and 'A cup sugar into dry ingredients. Rye muffings: Omit one cup all purpose flour and add I cup rye flour. Soy bean muffins; Omit half or all the all-purpose flour and replace it with soy flour. If all soy flour is used, increase baking pow der to 4 teaspoons. Whole wheat muffins: Omit one cup all-purpose flour and increase sugar to 'A cup. Upside down muffins: In the Featured Recipe As the Pennsylvania Dairy Princess. Nichole Meabon uses her com munication skills in touting the goodness of dairy products. She plans a career in ag communications, journalism, or advertising in order to infiltrate the farmer’s viewpoint into die world view. Nichole, her parents Randy and Paula Meabon, and a brother Brad ley, 16, milk 110 cows, and farm about 500 acres in Wattsbuig, Erie County. Read more about this busy high school senior in the feature story in this section. Clip out and enjoy making this recipe, one of Nichole’s favorites. CHICKEN LASAGNA 8-ounce package lasagna noodles 1 can cream of chicken soup 1 can cream of mushroom soup 3 cups cooked chicken X to 1 cup parmesan cheese 1 large package sour cream 1 cup chopped onions 1 cup sliced black olives 'A cup pimento 'A teaspoon garlic salt 2 cups Cheddar cheese Parsley and paprika Grease a 9x 13-inch pan with butter. Code noodles, set aside. Cook and debone 3 pounds chicken. Put in bowl, set aside. In a medium bowl, mix cream of chicken and cream of mushroom soup with sour cream, parmesan cheese, onions, olives, pimento, and garlic salt Add mixture to chicken. Stir, set aside. Layer noodles on bottom of greased pan. Add part of mixture, sprinkle with parsley and paprika. Cover with part of cheese on top. Repeat layers (noodles, mixture, cheese). Bake at 350 degrees for 20 minutes; uncover, and add more cheese. Bake 10 minutes. > *%; > a bottom erf each cup in the muffin tins, place 'A teaspoon melted but ter and 1 teaspoon brown sugar. Add a few nuts, raisins, or stewed dried fig or apricot Cover with the batter and bake as directed. B. Light Lebanon (Turn to Pag« B 8)
Significant historical Pennsylvania newspapers