86-Lancaster Fanning, Saturday, March 14, 1998
*
Nutrition In A Nutshell
When you want crunch, some
thing to munch, and nutritional
punch, reach for nuts —peanuts,
walnuts, almonds
Nuts are delicious by them
selves and the different varieties
provide distinctive taste and tex
ture to enrich any dish.
Technically nuts are seeds, and
characteristic of seeds, contain
concentrated amounts of
nutrition—protein, vitamins such
as vitamin E, as well as important
minerals.
In the case of peanuts, nutrition
in a nutshell means 26 percent pro
tein with no cholesterol. Unsalted,
they qualify as a low sodium food.
They supply dietary fiber or rough
age valuable to die body’s waste
elimination process.
Here are some delightful recipes
from our readers to incorporate
nuts into your diet
ICE CREAM DESSERT
214 cups Rice Chex, crushed
14 cup coconut
14 cup chopped walnuts
Vs cup packed brown sugar
Mix above with 14 cup melted
butler. Put half of mixture on bot
tom of 13x9-inch pan. Cut up half
gallon vanilla ice cream and place
on top. Spread top with remaining
crumb mixture. Freeze. Enjoy!
Eileen Murphy
Pa. Alternate Dairy Princess
Featured Recipe
Penn State Dairy Princess, Lisa Haas, suggests you try one of
these lucky treats to celebrate St Patrick's Day
CHOCOLATE PEPPERMINT MILK SHAKE
pint vanilla ice cream
cup chocolate flavor milk mix
cups cold milk
Dash peppermint extract
Vanilla ice cream
Crushed peppermint stick candy
Place 1 pint ice cream and milk in blender container; cover.
Blend until smooth. Add milk and extract. Whip just until foamy.
Serve immediately Top each serving with a scoop of ice cream and
sprinkle with candy, if desired. Yields: 5 cups.
EASY CHEESY PIZZA ON THE GRILL
Crust:
3/4 cup water
1 tablespoon butter
1 1/2 teaspoons quick-rising active dry yeast (1/2 package)
1/2 teaspoon sugar
1 2/3 cups all-purpose flour
1/4 teaspoon salt
Additional all-purpose flour as needed
2 teaspoons yellow cornmeal
Mushroom-Pepper Topping:
2/3 cup prepared pizza or pasta sauce
1 cup thinly sliced fresh regular or shiitake mushrooms
1 cup very thinly sliced bell pepper (red, yellow and/or
green) or thinly sliced drained bottled roasted peppers
1 1/2 cups (6 ounces) shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh or dried herbs, if desired
Heat water and butter together until warm (110 F to 115 F).
(Butter may not melt completely.) Stir in yeast and sugar; let
stand 5 minutes or until bubbly. Mix flour and salt in food proces
sor with metal blade (or in mixer with dough hook). Slowly add
yeast mixture through feed tube. Process until dough cleans
inside of bowl; add additional flour 1 tablespoon at a time if mix
ture is too moist. Continue processing about 45 to 60 seconds or
until smooth and elastic. Transfer to buttered medium bowl; cover
loosely with waxed paper. Let rise in warm place about 25 min
utes or until doubled in bulk. Heat gas grill to medium to medi
um-low or prepare charcoal grill for medium to medium-low coals
Punch down dough. Transfer to lightly floured surface. Divide
dough into two balls. Roll and stretch each ball into 8-inch circle;
sprinkle both sides evenly with cornmeal. Place on grid over
medium or medium-low coals; cover and cook 2 to 3 minutes or
until bottom is golden brown Turn; spread with sauce. Sprinkle
evenly with mushrooms, peppers, Mozzarella, Parmesan and
herbs. Close grill; cook 6 to 8 minutes or until crust is golden
brown and cheese is melted. Yields: two-8-inch pizzas.
PEANUT BUTTER
POUND CAKE
2'A sticks butter
2 cups sugar
6 eggs
1 teaspoon vanilla
'A cup peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
'A teaspoon salt
'A cup peanuts, finely chopped
(optional)
Cream butter and sugar until
light yellow. Beat in eggs, one at a
time, until thoroughly blended.
Add vanilla, then beat in peanut
butter.
Sift flour with baking powder
and salt Add flour mixture, a little
at a time until well blended.
Une bottom ofa nine or 10-inch
tube pan with wax paper. Spoon in
batter and bake at 350 degrees for
45 minutes; reduce heat to 325
degrees and bake 15 to 20 minutes
longer, until cake tests done.
Cool in pan on wire rack for 10
minutes, then remove and cool
completely. If desired, toward the
end of baking while cake is still
soft, sprinkle V 4 cup finely
chopped peanuts onto batter to
give it a crunchy topping.
Eileen Greenaway
Somerville, NJ
Readers swamped us with recipes for peanut butter pie. Although many were simi
lar, we never knew there were so many different varieties. Several peanut butter pie
recipes are Included In today’s selection.
PEANUT CRUNCHIES
1 cup shortening
V* cup sugar
1 cup light brown sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking soda
2 cups rolled oats
1 cup chopped peanuts
Cream sugars and shortening.
Add vanilla and eggs, stir. Add dry
ingredients, oats, and peanuts.
Drop from a teaspoon on well
greased cookie sheet.
Bake at 375 degrees for 10-15
minutes.
These are a favorite of my
Grandpa Harris, eaten, of course,
with a glass of milk.
Eileen Murphy
Pa. Alternate Dairy Princess
NUT BRITTLE
2 cups nuts
2 cups granulated sugar
% teaspoon salt
'/ teaspoon baking soda
1 teaspoon vanilla extract
Butter the bottom of 13x9-inch
pan. Layer nuts over bottom of
pan.
In a Crying pan. gradually heat
sugar, stilling constantly until a
golden syrup is formed. Remove
from heat and immediately stir in
salt, baking soda, and vanilla. Pour
syrup over the nuts in the pan.
When cold, break into small
pieces.
CHOCOLATE
PEANUT CLUSTERS
6-ounces chocolate chips
V* cup light con syrup
VA teaspoon vanilla
2 tablespoons confectioners’
sugar
VA -2 cups dry roasted peanuts
Combine chocolate chips and
syrup in top of double boiler over
hot water. Cook and stir over low
heat until chocolate is melted.
Remove from heat Add vanilla
and confectioners’ sugar. Com
bine with peanuts and stir well to
coat Drop from spoon onto a but
tered baking sheet Chill. Store in.
cool place. Makes about 30
clusien.
Note: can be made with other
nuts of your choice. Raisins may
also be substituted for part of the
nuts.
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.
March
April
B. Light
Lebanon
FROZEN PEANUT
BUTTER PIE
1 cup creamy peanut butter
8-ounces cream cheese
X A cup sugar
'A cup milk
4-ounces whipped topping,
thawed
1 graham cracker crust
Blend peanut butter, cream
cheese, and sugar in small mixer
bowl. Gradually beat in milk. Fold
in whipped topping, blending well.
Spoon into crust Freeze until
firm—at least for four hours.
Garnish with chocolate sauce or
additional whipped topping.
Let stand at room temperature
for 10 minutes before serving.
Store in freezer.
Pat Elligson
Millers, MD
Recipe Topics
Fiber Foods
Flavored Coffees, Cocoa, etc,
Candy Recipes
Easter Dinner
21-
28-
4 -
11 -
Lois Smith
Lampeter
(Turn to Pago B 8)