812-Lancaster Farming, Saturday, August 22, 1998
Looking Is
Tammy Weaver and David Ivan talk about an upcoming
cookbook to be released by the Pennsylvania Beef Council.
Clayton Dick, 7, and Hunter Dick, with mother Cathie are
from Pennsylvania Furnace.
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•ree, Educational, Fun At Ag Progress
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LOU ANN GOOD
Lancaster Farming Staff
ROCKSPRING (Centre Co.)
The year 2000 is fast approaching.
Coming with it are revolutionaty
ideas in agricultural technology.
Computerized management, glob
al marketing, updated machinery,
and new methods of pest control
are a few areas demanding
attention.
Even food is changing. Low-fat
and healthier ways of serving trad
itional foods are condoned by the
medical profession. Busier lifes
tyles demand quicker, easy ways
to prepare dinner.
Change sometimes seem over
whelming in this fast-paced socie
ty. But many of these changes are
simple and when demonstrated,
new methods seem plausible.
This week many changes in
agriculture and in food preparation
were demonstrated during Ag
Progress Days held Aug. 18-20 in
Rockspring.
The breathtaking display of new
technology never fails to thrill the
thousands of people who take in
the annual event.
Many are like dairy farmers Joel
and Kris Weaver from Somerset
County. “We come here to see new
ideas, to see what’s new and what
we can’t afford to buy," Joel said.
Looking is free. Looking is edu
cational. Looking is fun for those
who covered the exhibition area.
It's also impossible to cover all
the events in a one-day visit, which
is what most people try to do.
Even if you only took in a few
events, you no doubt came home
with new ideas to implement into
your farming or home setting.
Popular with families is the
Family Room. Visitors who
peeped into it often got a whiff of
food cooking in the kitchen. If they
stayed for a cooking demonstra
tion, they even had the opportunity
to sample the food.
Gone arc the days when heart
patients needed to stick to a bland
diet.
Alletta Schadler, Lebanon
County Penn State Extension, and
Nancy Wiker, Lancaster County
Penn State Extension, demon
strated food preparation for heart
healthy lifestyles. All the rhetoric
of sticking to a diet that is low in
fat, cholesterol, and sodium can
seem overwhelming to folks that
were accustomed to diets heaving
in meats and desserts. But dishes
prepared by the cooking team
proved that low-fat meals high in
complex carbohydrates and diet
ary fiber can be as tasty as high fat
ones.
In fact, Esther Bradbord from
Huntingdon County was thrilled
when she sampled the “Unfried
Chicken.”
“It’s really good. It’s moist and
well seasoned. It’s the best chicken
I’ve ever tasted,” she said.
Here’s the recipe.
Esther Bradboard of Hun
tington County said, “This
Unfried Chicken is really
good. It's moist, and well sea
soned. In fact, it’s the best
chicken I ever ate.”
“We’re here to see new ideas, what’s new and what we
can’t afford,” said Joel Weaver, who with his wife Kris, and
children Aileen, 4, and Tabitha, 2, took a break from dairy
farming chores at their Somerset County farm.
Unfried Chicken
The secret to success for this
recipe is to be sure that both the
chicken and yogurt are very cold
(hence, soaking the chicken in ice
water). The preliminary soaking
will help the breading to adhere
and produce a crisp coating like
that of fried chicken. Makes 12
pieces.-
Cooking oil spray
6 chicken drum sticks with skin
removed or boned thighs
3 chicken breasts, skinned,
boned, and split
3'A cups ice water
1 cup plain non-fat yogurt
For the breading:
1 cup dried Italian bread crumbs
1 cup all-purpose flour
2 tablespoons Old Bay
seasoning
‘A teaspoon garlic powder
'A teaspoon Creole seasoning
% teaspoon freshly ground
pepper
Dash cayenne pepper
'h teaspoon dried thyme
'A teaspoon dried basil
'A teaspoon dried oregano
Preheat oven to 400 degrees.
Coat a baking sheet with three
sprays of oil.
Put the chicken in a large bowl
with ice water. Put the yogurt into
a medium bowl. Set aside in the
refrigerator to keep very cold. Toss
all the breading ingredients into a
large, tightly sealed plastic bag.
Seal and shake to mix. Remove
two pieces of chicken from ice
water, dip and roll in yogurt. Pul
chicken in plastic bag, reseal,
shake to coat thoroughly. Transfer
to the prepared baking sheet.
Repeat the process until all pieces
are coated. Spray lightly with veg
etable oil. Place the baking sheet in
the bottom half of the oven and
bake, turning pieces every 20
minutes until tender; takes about
30 to 40 minutes depending on the
size of pieces. Do not overcook.
Fat per piece of breast is 2.2
grams. Calories: 185. Fat per piece
of drumstick is 4.2 grams. Calories
195.
Alletta Schadler
serves Unfried Chicken
Throughout the three-day per
iod, many extension family con
sumer science agents taught ses
sions not only in cooking, but also
in financial issues. Parents were
informed on how to leach children
to leam to use credit cards wisely.
Sessions taught participants on
how to invest in mutual funds, how
to save money, how to budget, and
advice on other financial matters
If you missed these sessions, but
what like information on any of
these subjects, contact your county
Penn State Extension office for
more information.
CTurn to Page B 14)