812-L«ncaster Farming, Saturday, August 8, 1998
Recipes, Tips , Hints From Letie
LOU ANN GOOD
Lancaster Farming Staff
LEBANON (Lebanon Co.)
With gardens overflowing with
summer squash, tomatoes, cucum
bers, and other summer veget
ables, cooks are always seeking
taste-appealing recipes to use up
the bounty.
Alletta Schadler, home econom
ist, presented some wonderful
ideas at a workshop held at the
Lebanon County Extension office
on Monday mailing.
Growing in popularity are
roasted vegetables.
“Roasted vegetables have a
wonderful flavor and are easy to
make,” Schadler said as she
demonstrated how she prepares the
dish. “Baking time depends on the
vegetable and the size.”
Longer cooking vegetables such
as beets, carrots, mushrooms,
onions, parsnips, potatoes, rutaba
gas, turnips, and winter squash
require 30 to 60 minutes baking
time.
Medium cooking vegetables
such as eggplant, fennel, garlic
cloves, okra, bell peppers, chilies,
summer squash, tomatoes, and
zuchinni requires from IS to 30
minutes baking time.
Quick cooking vegetables such
as asparagus, com, lima beans,
peas, and string beans bake in 10 to
13 minutes.
You can mix vegetables with
different cooking times, but you
must either cut the longer cooking
vegetables into smaller pieces or
add shorter cooking vegetables
after the longer-cooking ones have
baked awhile. Be careful, veget
ables that are cut into too small of
pieces will turn to mush.
Roast vegetables until they are
fork tender and brown. Shake or
stir the pan a couple of times as
they bake.
toss with oil to coat or spray
with oil to prevent drying out and
giving a golden brown surface.
Here are the directions for a
great combination. However, you
can add or subtract vegetables and
change the seasonings according
to your family’s tastes.
BROCCOLI, ORANGE, AND
WATERCRESS SALAD
2 medium oranges or 1 can
Mandarin oranges
1 teaspoon vegetable oil
1 teaspoon horseradish
1 teaspoon honey
Salt and pepper to taste
2 cups small broccoli
flowerettes
Y> cup thin slices red onion
2 cups trimmed watercress
Peel and section oranges over
bowl to catch juice. Remove mem
branes and set sections aside.
Drain oranges.
Add the oil and next four ingre
dients to orange juice. Stir well, set
aside. Steam broccoli covered for
IVi minutes or until tender crisp.
Rinse under cold water and drain
well. Add broccoli, oranges,
onions, and water cress to the
orange juice mixture, toss well.
Divide evenly between two plates.
Another dressing idea:
'/ cup orange juice
1 teaspoon cornstarch or Clear
Jel
'A teaspoon lemon juice
/] teaspoon brown sugar
Combine ingredients, boil for 1
to 2 minutes; stirring until thick
and clear. Cool 3 minutes and
serve over Broccoli, Orange, and
Watercress Salad or on spinach
salad.
Home economist Alletta Schadler demonstrates new
cooking techniques for vegetables during a recent work*
shop held at the Lebanon County Penn State Extension
office.
ROASTED VEGETABLES
Red potatoes (red potatoes hold
shape better when cooked) quarter
and leave peel on for extra fiber.
Carrots, chunked
Squash (zucchini, yellow, or
pattypan) sliced
Egg plant, chunked
Mushrooms
Onion, chunked
Garlic cloves (mild and flavor
able when roasted)
Basil oil or oil and flavoring
preferred.
Crazy salt.
Preheat oven to
400-450-degrees. Combine all
vegetables and seasonings in a dish
and coat thoroughly with oil. “But
be stingy with oil—it adds 120
calories per tablespoon,” Schadler
said.
She suggests using about 2
tablespoons oil for every 4 cups
veggies.
Spread vegetable mixture into a
single layer on a shallow baking
dish. Roast vegetables until fork
tender.
When cooked, vegetables can
be dressed with a vinaigrette dress
ing and a bit of grated cheese or
crumbled Feta cheese.
GRILLED VEGETABLES
Quick Method
Brush or spray vegetable or
olive oil on vegetables such as pep
pers, mushrooms, eggplant,
onions, com zucchini, yellow
squash. Place on rack of grill. Be
sure grill rack is clean and not
crusted with remainder of meat
cooking. Grill over high heat
uncovered until tender.
Although recipes can always be
found in magazines and cook
books, the neat thing about attend
ing a workshop is that new pro
ducts are often introduced, cook
ing and food preparation tips
interspersed with instructions, and
participants can sample the
recipes.
Some of the new products
Schadler introduced included:
• Reynolds Hot Bag, which are
large heavy duty aluminum bags to
use on a grill to steam vegetables.
• Jane’s Crazy Salt, a seasoned
salt made with a variety of herbs.
• A gadget used to pour in oil
and used as a vegetable spray.
Some of Schadlers tips included
the following:
• The larger the seeds of egg
plant, the more it tends to be bitter.
No amount of doctoring can
change a bitter eggplant
• Zucchini and summer squash
are interchangeable in recipes.
• Toasted walnuts stay crisper
longer in salads and ate flavorful.
• When you combine oil and
vinegar, it separates unless com
bined with a emulsifier such as
mustard.
•For an easy and lower fat vinia
grette to use on tossed salads;
Combine one part oil with three
parts vinegar. Add garlic salt or 1
tablespoon salad herb mixture.
This can vary greatly in taste
according to the vinegar and oil
used.
White wine vinegar is mild and
doesn’t overpower other tastes.
Rice wine vinegar is mellow.
Red wines vinegars vary greatly
but can be heavily flavored.
Balsamic vinegar can be com
bined with other vinegars. Canola
oil and extra light olive oil are most
popular for salad dressings.
• Sanitize countertops by com
bining 1 tablespoon Clorax with 1
quart water. Store in a spray bottle
and spray countertops with it when
cleaning up.
Here are some more recipes
using summer vegetables. Addi
tional recipes and instructions for
canning and freezing summer pro
duce is also available at your coun
ty Penn State Extension Service.
(Turn to Page B 15)
PENNSYLVANIA
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