82-Lancasler Farming, Saturday, May 23, 1998
Memorial Day
Picnic To Remember
Prepare salads ahead of time.
On Memorial Day, fire up the grill
and prepare one of these tasty meat
recipes.
Yams and potatoes are also
great for grilling. Simply peel,
slice, and parboil until crisp
tender. Place on grid sprayed with
non-stick cooking spray. Brush
with orange juice and honey sauce,
then sprinkle with Molly Mcßutter
Flavor Sprinkles.
You can even give a loaf of
French bread a homemade flavor.
Cut the French loaf in half length
wise and place on foil; sprinkle
with Molly Mcßutter Roasted
Garlic Flavor Sprinkles; top with
chopped and seeded large tomato,
and 1 tablespoon chopped fresh
basil. Spray bread with olive oil
cooking spray. Broil for one
minute or until golden brown.
Add the Lemon-Strawberry
Punch and finish off with Crunch
Bars, and you have a memorable
Memorial Day cookout.
sfIRIMP ON THE ‘BARBIE’
2 tablespoons olive oil
'A cup apple juice or water
1 tablespoon Mrs. Dash Extra
Spicy Seasoning
8 medium green onions
1 pound medium shrimp,
shelled, deveined
12 cherry tomatoes
Mix oil, juice, and Mrs. Dash in
small bowl. Trim onions to 3
inches and cut 1-inch long parallel
slits in one end of each. Soak
onions in ice water for 10 minutes
to curl the slitted ends. Arrange
scallions on 4 skewers with shrimp
and tomatoes. Brush kabobs liber
ally with seasoning mixture. Grill
for 2 minutes. Turn kabobs, brush
with remaining seasoning mixture
and grill an additional 2 to 4
nfthutes or until done. Garnish
with lemon wedges or parsley, if
desired.
The perfect combo for your Memorial Day picnic is Grilled
Chicken and Provolone Panlnl and Parmesan-Filled Tortll
llnl Pasta Salad with Sweet Red Pepper and Artichoke
Hearts.
PARMESAN-FILLED
TORTILUNI PASTA SALAD
WITH SWEET RED PEPPER
AND ARTICHOKE HEARTS
9 ounces refrigerhfed cheese
filled tortellini
Vi cup carrots, peeled, diced
'A cup sweet red pepper, diced
Vi cup canned artichoke hearts,
drained and quartered
8 calamata olives
2 tablespoons pesto, homemade
version* optional
2 tablespoons olive oil, optional
Freshly ground black pepper to
taste
'A cup Parmesan cheese, freshly
shredded
Prepare tortellini according to
package directions, rinse under
cold water and drain well. Place in
serving bowl. Cook carrots in boil
ing water until tender, approxi
mately 4 minutes. Rinse under
cold water and drain. Add carrots,
red pepper, artichokes, and olives
to pasta. Toss with pesto. Add 1-2
tablespoons olive oil if mixture
seems dry. Season with ground
black pepper to taste. Refrigerate
1-4 hours to allow flavors to meld.
Toss with shredded Parmesan
cheese immediately prior to
serving.
Homemade Pesto:
1 cup packed fresh basil leaves
1-2 tablespoons pine nuts
1 large garlic clove, crushed
1-2 tablespoons Parmesan
cheese, freshly grated
'/• cup olive oil
Place basil, pine nuts, and garlic
into blender or food processor.
Blend until finely minced. Add
cheese and oil and process until
blended. Transfer to small contain
er; cover and chill, use within 3-4
days. Recipe may be doubled.
Serving size 1 cup, calories 300,
11 fat, 6 carbs.
Am. Dairy Association
Fire up the grill and prepare (clockwise from top) Shrimp on the “Barbie,” Turkey
Cutlets Italino, and Oriental Sesame Chicken.
ORIENTAL
SESAME CHICKEN
4 boneless, skinless chicken
breasts
2 tablespoons Mrs. Dash origi
nal seasoning
I'/j cups sweet and sour sauce
3 teaspoons toasted sesame oil,
divided
Boiling water
2 (5-6-ounce) packages Oriental
noodles
Toasted sesame seeds (optional)
Place chicken in large baking
pan. In small bowl, combine Mrs.
Dash, sweet and sour sauce, and 1
teaspoon oil. Pour mixture over
chicken, reserving, half 'A cup;
cover and marinate in refrigerator
1 to 2 hours, turning once. Grill 5
inches from heat for 5 minutes.
Turn, brush with marinade remain
ing in pan and grill 7 more minutes
or until done. Pour boiling water
over noodles; let soak 3 minutes,
drain. Stir-fry in 2 teaspoons oil.
Toss noodles with reserved sauce
mixture. Top with cooked chicken.
Sprinkle with sesame seeds, if
desired.
Note: Try substituting 4 cups
cooked rice or prepared mixed
greens for the cooked noodles.
Serves 4; 530 calories, 8 g fat,
28 g carbohydrates.
TURKEY CUTLETS ITAUNO
1 tablespoon Mrs. Dash Dallant
Garlics Classic Italiano Seasoning
1 teaspoon crushed rosemary
2 tablespoons olive oil
2 tablespoons lemon juice
1 pound skinless, boneless turk
ey cutlets
8-ounces linguine noodles,
cooked
3 tablespoons Molly Mcßutter
Roasted Garlic Flavor Sprinkles
Combine Mrs. Dash, rosemary,
oil and juice. Pour over turkey.
Turn to coat. Refrigerate 20
minutes to marinate, turning once.
Grill, turning and brushing with
marinade until turkey is done.
Serve immediately atop linguine
tossed with Molly Mcßutter.
Serves 4. 400 calories, S g fat,
49 g carb.
GOURMET CREAMY
POTATO SALAD
214 pounds potatoes
’/> cup boiling vinegar
4 eggs, beaten
1 tablespoon butter
1 cup heavy cream
2 tablespoons sugar
4 tablespoons parsley
2 tablespoons chopped onion
1 teaspoon dry mustard 11 '
1 teaspoon salt
14 teaspoon white pepper
Dash cayenne
Cook potatoes, peel, and slice
while hot. If using red skin or new
potatoes, there is no need to peel.
Using whisk, gradually beat hot
vinegar into eggs, cook stirring in
lop of double boiler over simmer
ing water until thick. Stir in butter
and cook one minute. Add cream,
parsley, onion, mustard powder,
salt, pepper, and cayenne, mix
well. Add to hot potatoes. Stir and
refrigerate until well chilled.
Lee Laverty
Dover, NJ
Dairy Recipe Drawing
In celebration of June Dairy Month, it’s time to enter Lancaster
Farming’s annual Dairy Recipe Drawing.
To enter the drawing, select your favorite recipe, which must
include a substantial amount of at least one dairy product. Dairy ingre
dients include milk, cream, sour cream, whipped cream, butter, yogurt,
buttermilk, dry milk, ice cream, and any hard and soft cheeses. Please
check your recipe carefully. Margarine and non-dairy substitutes such
as whipped topping do not qualify as dairy products.
Dairy recipes are needed for appetizers, soups, breads, entrees, veg
etables, desserts, beverages, snacks, and salads.
Clearly print or type your recipe. Be sure to give accurate measure
ments, temperatures, times, and sizes of baking dishes to use. We
reserve the right to disqualify entries if these guidelines are not
followed.
The difference between this contest and the weekly recipes is that
you are asked to include a few paragraphs about yourself and your
family. Although it is not required, a photograph of your family adds a
wonderful touch to accompany the printed submission. Photos will be
returned it you write your name and address on the back of the photo.
Only one entry per family allowed. This contest is for adults, not
children. Send your recipe, photo, and accompanying information
with your complete address to Lou Ann Good, Lancaster Farming
Cow Mania Drawing, P.O. Box 609,1 E. Main St, Ephrata, PA 17522.
If we do not have your complete address, we can not mail your prize.
Send entries immediately. Envelopes must be postmarked by June 1
to be eligible for the drawing.
Winners will be selected through a drawing and will be sent a prize.
A list of the winners will be printed in the June 27th issue.
CRUNCH BARS
Vi cup butter
% cup sugar
2 eggs
1 teaspoon vanilla
’/< cup flour
'/< teaspoon baking powder
'/ teaspoon salt
'A cup walnuts, chopped
2 Vi cups mini marshmallows
Crunch Bars Topping:
1 cup chocolate chips
1 cup peanut butter.
VA cups rice crispy cereal
Melt chocolate chips over low.
heat in double boiler. Stir in peanut
butter, fold in rice crispy cereal.
Put top part in 13x9x12-inch
greased pan. Bake at 350 degrees
for 15-20 minutes. Remove from
oven and arrange marshmallows
over top. Return to oven for a half
minute. Cool 30 minutes and
’> spread on topping.
Malinda Lapp
Lincoln University
(Turn to Pag* B 8)