86-Lancaster Farming, Saturday, September 12, 1998 Butter Banana 6 RoVup f3CeS w,th fun sur P r,ses such as Ha,r y Bananas and Peanut Pack Into By the time lunch rolls around, most school kids have long since burned off any breakfast calories they consumed. In fact, they’re usuallyso ravenous, they’ll eat just about anything. Why not surprise kids and pack something new and different to take along to school? With a few simple ingredients you can bring a smile to kids’ faces and rest assured they’ll get a good lunch, complete with delicious fresh fruits such as bananas, pineapple, and mangos. PAMELA PINEAPPLE MUFFIN V* cup sugar 'A cup peanut butter '/ cup butter, softened 'A cup low-fat milk 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1 cup finely chopped fresh pineapple Beat together sugar, peanut but ter, and butter in bowl until light and fluffy. Stir in milk and eggs. Stir flour, baking soda, and pineapple into batter, until just moistened. Spoon into paper or foil-lined cupcake holders. Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean. 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 listed below. September October Flavor And Fun Sack Lunches 8-inch flour tortilla 1 tablespoon peanut butter 1 tablespoon jelly 2 tablespoons raisins 1 banana Spread tortilla on one side with peanut butter, spread on jelly. Sprinkle raisins over jelly. Place banana at one end of tortilla. Roll lortilla up with banana inside until closed. Wrap in plastic wrap. TROPICAL SMOOTHIE 1 cup pineapple juice 1 mango, peeled, seeded, chopped 1 ripe banana Combine pineapple juice, man go, and banana in blender contain er. Cover; blend until smooth. Pour into well-chilled thermos to keep cool until lunch HAIRY BANANAS '/*cup crushed vanilla wafer cookies '/* cup crushed dry cereal 3 tablespoons miniature choco late chips 3 bananas 6 teaspoons peanut butter Mix cookies, cereal, and choco late chips on plate. Spread each banana with 2 teas poons peanut butter. Roll banana in chocolate mixture and press on ingredients. Wrap in plastic wrap; place in lunch box. 19 - National Rice Month 26 - Pizza Varieties 3 - Pork Month 10 - National Apple Month PEANUT BUTTER BANANA ROLL-UP SUNSHINE CHICKEN SALAD ROLL-UPS 10-ounce can chunk white chicken, packed in water X A cup chopped pineapple '/ cup non-fat mayonnaise '/ cup seedless grapes, cut up V* teaspoon ground cinnamon 3 8-inch flour tortillas Drain and flake chicken. Stir together chicken, pineapple, may onnaise, grapes, and cinnamon in medium bowl. Spread about half a cup chicken mixture over each flour tortilla. Roll up tortilla; cover with plastic wrap. Place in lunch box with pack of blue ice, to assure the sandwich is kept cool until lunch. Putting Variety Into Brown Bag Lunches What are your reasons for carrying a lunch to work or school? Is it for convenience, necessity, or just to save money? Whatever the reason, the follow ing tips will help your keep your brown bag lunch in step with the dietary guidelines. (Even if you’re not a “brown bagger," you can use this approach for other activities too, like picnics or hikes.) • Use a variety of foods from the major food groups • Keep calories in mind. Fats and sugars can quickly add more calories than you need. Lunchtime beverages and desserts are two possible sources of extra sugars and fats. • Use only small amounts of high-fat foods, such as butter, margarine, mayonnaise, sour cream, and fatty meats. • Include foods with dietary fiber, such as fruits, vegetables, and wholegrain breads. • Choose low-sodium foods, such as fresh fruits and vegeta bles and lean meat and poultry, most often. y Cookies and fresh fruit are reliable standbys for desserts in packed lunches. Featured Recipe Homemade cookies remain a basic favorite in packed lunches. Unfortunately, not everyone can bake a perfect cookie. If you need help with basic baking and want some wonderful recipes, a free booklet “Land O’ Lakes Butter Baking Basics” is available. To order a free copy, call 1-800-782-9602, or send your name and address to Land O Lakes Butter Baking Basics, P.O. Box 26341, Shoreview, MN 55126-0341. MOM’S CHOCOLATE CHIP COOKIES Cookies: 114 cups butter, softened 114 cups firmly packed brown sugar 1 cup sugar 2 eggs 1 tablespoon vanilla 314 cups all-puipose flour 1 cup quick-cooking oats 2 teaspoons baking soda 1 teaspoon salt Choose from the following stir-ins: 2 4-ounce bars milk chocolate, cut into small chunks 12-ounce package semi-sweet chocolate chips 114 cups candy-coated chocolate pieces 1!4 cups raisins Heat oven to 3SO degrees. In large mixer bowl, combine butter, brown sugar, and sugar. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add all remaining cookie ingredients. Con tinue beating, scraping bowl often, until well mixed. By hand, stir in chocolate pieces. Drop by rounded tablespoonfuls 2-inches apart onto ungreased coo kie sheets. Bake for 10 to 12 minutes or until very lightly browned. For even baking, rotate cookie sheets halfway through baking time). Let stand