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 <me minute before removing from cookie sheets.
5 dozen cookies.
Beyond the basics
Cocoa Chocolate Chip Cookies: Omit quick-cooking oats and sub
stitute 'A cup unsweetened cocoa.
Peanuty Chocolate Chip Cookies: Omit quick-cooking oats and
substitute 1 cup peanut butter.
Easy Chocolate Chip Bars: Prepare cookies as directed above;
spread dough into lightly greased 15x lOx 1 -inch jelly roll pan. Bake for
25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool completely. Cut into 48 bars.