86-Undtttr Firming, Saturday, May 1,1N9
Calcium and bone health go
hand-in-hand.
Increasing scientific evidence
indicates that adequate calcium
intake reduces the risk of osteopor
osis, a potentially crippling disease
of thin and fragile bones.
According to the National Insti
tute of Health, osteoporosis affects
more than 28 million Americans.
If you do not get enough cal
cium from your daily diet to regu
late body functions, your body will
leech or “rob” calcium from your
bones to make up the difference.
Over time, this will reduce bone
strength and lead to osteoporosis.
Most adults need between 1,000
and 1,500 milligrams of calcium
every day.
“Drinking at least three 8-ounce
glasses of milk each day is one of
the easiest ways to get the calcium
you need,” said Lisa Heimbach,
SUN Area Dairy Princess.
She recommends substituting
milk for water and other liquid
ingredients in recipes as a great
way to boost calcium intake.
“Because milk is 90 percent water,
it makes sense to substitute milk to
enhance the flavor in soups, noo
dles, mashed potatoes, and other
dishes, while increasing the nutri
tional value,” Lisa said.
Other good sources of calcium
include the following: 8-ounces
plain yogurt (450 mg); 1-ounce
cheese (200 mg); 3-ounces sar
dines with bones (370 mg); one
cup broccoli (90 mg); one cup
cooked soybeans (130 mg).
Calcium-fortified foods such as
Mange juice is another good sour
ce of calcium.
SUN Area Dairy Princess writes
that the booklet, “Famous Faces
Make It Better With Milk,"
includes calcium-rich recipes and
cooking with milk tips that show
how easy it is to include enough
calcium in your diet To receive
your free copy of the recipe book
let, call 1-800-WHY MILK or visit
the website www.whymilk.oom.
YASMINE BLEETH’S
ISLAND SMOOTHIE
2 cups fat free or 1-percent low
fat milk
1 cup mango or papaya sorbet
'h cup banana slices or canned
crushed pineapple
Lime slices (optional)
Place all ingredients, except
lime, in blender container. Cover
with top and process until smooth,
about one minute. Pour into
frosted glasses; garnish with lime
slices if desired. Makes 2 servings.
Lisa Himbach
SUN Area Dairy Princess
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.
May
Bone Up On Calcium With These Recipes
CHOCOLATE CHEESECAKE
Crust;
14 honey-cinnamon graham
crackers
2 tablespoons granulated sugar
2 tablespoons butter, melted
Filling:
3 egg whites at room
temperature
15-ounces ricotta cheese
‘A cup sour cream
V* cup granulated sugar
V* cup unsweetened cocoa
powder
1 teaspoon vanilla extract
Lightly grease the bottom and
sides of an 8-inch springform pan.
Make the crust by crushing the gra
ham crackers in a paper or plastic
bag using a rolling pin or mallet.
Mix the graham cracker crumbs,
sugar, and melted butter and place
in bottom of springform pan. Press
along the bottom of the pan and
about IV* -inches up the sides of
the pan. Heat the oven to 350
degrees. Put all filling ingredients
in a blender and blend until smooth
(scraping down the sides 2 or 3
times) for about two minutes. Pour
batter into prepared pan and bake
30-35 minutes or until filling is set
(the center will jiggle slightly).
Turn off oven, but leave the cake in
for another 5 minutes. Cool the
cake in the pan on a wire rack for
no more than one hour. Refrigerate
uncovered until chilled. Then
loosely cover and refrigerate for at
least two hours. To decorate, use
powdered sugar.
Christine Messner
Schuylkill Co. Dairy Princess
HOMEMADE MACARONI
AND CHEESE
2 cups elbow macaroni
20-ounces sharp white Cheddar
cheese
Salt and pepper
White sauce:
4 tablespoons butter
4 tablespoons flour
3 cups milk
Cook macaroni. Grate cheese.
Preheat oven to 350 degrees. Make
two layers of macaroni, cheese,
and salt and pepper in a 3-quart
casserole dish. Set aside. Make the
white sauce by melting the butter
over medium beat, blend in flour,
cook over low heat, stirring con
stantly, until mixture is smooth
and bubbly. Remove from heat,
stir in milk. Heat to a boil, stirring
constantly. Boil and stir for one
minute. Pour over macaroni. Bake
at 3SO degrees for one hour.
Remove from oven and cool
slightly before serving. Serves 8.
Christine Messner
Schuylkill Co. Dairy Princess
8 - Mother’s Cooking
15 - Novel Ways with Onions
22 - Grill Time
29 - Berry Time
■f’ *
V- 1
*dr :
> Ssv*
Not only are milkshakes delicious snd easy to make, they are also a great source for
calcium.
PEPPER JACK
CHEESE STUFFED
POTATOES
4 baking potatoes, scrubbed
2 tablespoons unsaltcd butter
2 to 3 large cloves garlic,
minced
4-ounces shredded Monterey
Jack cheese with jalapcno pepper
5 /» cup sour cream
2 tablespoons chopped cilantro
2 tablespoons dropped green
onions OR fresh chives, divided
Salt and pepper to taste
Chopped tomatoes (optional)
Preheat oven to 400 degrees.
Bake potatoes for one hour or until
tender, cool slightly for ease in
handling. Cut potatoes lengthwise
in half; scoop out potatoes, leaving
'/« -inch shells. Set aside to cool. In
a small skillet, melt butter over low
heat Add garlic, cook, stirring
occasionally, for 1 to 2 minutes.
Mash potatoes. Stir in garlic butter,
cheese, sour cream, cilantro, 1
tablespoon green onion, salt and
pepper, mix well. Spoon potato
mixture into potato shells; place on
baking sheet Bake until heated
through, about 10 minutes.
Sprinkle with remaining onion and
tomatoes; add more cheese if
desired.
Yield; 8 servings.
Laura Blauch
Lebanon Co. Dairy Maid
(Turn to Pag* BS)
Enter Dairy
Recipe Contest
June Dairy Month is almost here. That means it is time to alter Lan
caster Fanning’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 all hard or soft cheeses. The recipe
can specify either whole, low-fat or non-fat dairy products.
Please check your recipe ingredients carefully. Margarine and non
dairy substitutes such as whipped lopping do not qualify as dairy
products.
Daily recipes arc 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
your are asked to include a few paragraphs about yourself and your
family. Although it is not required, a photograph of you or with your
family adds a wonderful touch to accompany the printed submission.
Photos will be returned if you write your name and address on the back
of the photo.
Only one entry per family allowed. This contest is for adults who are
18-years-old or older, not children. Send your recipe, photo, and
accompanying information with your complete address. If we do not
have your complete address, we cannot mail your prize if you win.
Send entries immediately. Envelopes must be postmarked by June 1
to be eligible for the drawing. Winners will be selected through a draw
ing and will be sent a prize. Look for a picture of the prizes in upcom
ing issues of this paper. Winners will be announced in the July 3rd
issue of Lancaster Fanning.
Send entries to Lou Ann Good, Lancaster Panning Dairy Recipe
Contest, P.O. Box 609, 1 E. Main SL, Ephrata, PA 17522.