Last Chance To Enter Beef Recipe
The Pennsylvania Beef Coun
cil and Lancaster Farming are
sponsoring a beef recipe contest
to highlight the versatility and
nutritional value of beef. To
enter the drawing, pick out your
favorite recipe which includes a
substantial amount of beef or
veal.
The Pennsylvania Beef Council has furnished many
terrific prizes to help you cook up, grill up, baste up, and
eat up beef any style. Besides several full-color beef
cookbooks and aprons, prizes include gift certificates to
Moss’s Steak House, Doc Holliday’s Steakhouse, and
Giant grocery store. You may also win a 14-piece knife
set in a counter block, a 4-piece steak knife set, stain
less steel skewers, a roasting pan and rack, a basting
brush, meat thermometers, two grill tool sets, and a grill
mitt.
See
Lancaster Farming
Cow Cam
Visit our Website
at www.lancasterfarming.com
The Pennsylvania Beef Coun
cil has furnished many terrific
prizes to help you cook up, grill
up, baste up, and eat up beef any
style. Besides several full-color
beef cookbooks and aprons,
prizes include gift certificates to
Hoss’s Steak House, Doc Holli
day’s Steakhouse, and Giant gro
cery store. You may also win a
14-piece knife set in a counter
block, a 4-piece steak knife set,
stainless steel skewers, a roasting
pan and rack, a basting brush,
meat thermometers, two grill
tool sets, and a grill mitt.
Simply give us your favorite
recipe to prepare that steak,
roast, filet, or ground beef for
your hungry family and write a
short description on why the rec
ipe is such a hit with your fami
ly-
Your recipe may fall into the
appetizer, soup, entree, vege
table, snack and salad categories
Summer
Vegetable
(Continued from Page B 6)
10 cups yellow summer
squash, sliced
2 cups thinly sliced onions
1 or 2 green bell peppers,
chopped
1 or 2 red bell peppers, chop
ped
3 teaspoons pickling salt
1 cup cider vinegar
I Mi cups sugar
Vi teaspoon celery seed
Vi teaspoon mustard seed (or
'A teaspoon dry tumeric
and 'A teaspoon dry mus
tard)
In large pan, combine squash,
onions, peppers; sprinkle with
salt and add two trays ice cubes.
Mix well and let set 3 hours or
until ice melts. Drain well in co
lander about 30 minutes.
In large pot, combine vinegar,
sugar, and spices; heat to boiling,
add well drained squash mixture
to vinegar syrup. Heat to full
rolling boil and boil for 3 to 5
minutes until squash is translu
cent. Spoon into hot dry jars.
Makes about 4 pints. Process in
boiling water for 5 minutes.
About SO calories per half cup.
Always chill several hours before
using.
R
or any other creative way to pre
pare and present beef and veal.
The deadline to enter recipes
is Friday, August 25. Contest
winners will be printed in the
September 2 issue of Lancaster
Farming.
Send your entry immediately.
Winners will be selected by a
random drawing at the end of
August, however Lancaster
Farming will be printing beef
recipes throughout September.
Please clearly print or type
your recipe entry. Also be specif
ic and accurate with measure-
TOMATOES
Cooking Tips:
•Tomatoes are versatile.
Saute, bake, broil or grill
them...and most of all, eat them
raw!
• If you wish to remove skins,
dunk whole tomatoes in boiling
water for 15-30 seconds, remove
with slotted spoon.
• For a decorative, quick and
delicious side dish, slice tomatoes
and arrange on a plate. Drizzle
with olive oil (or a vinaigrette),
chopped fresh basil or parsley
and a little salt and pepper.
• Add tomato to your list of
shish-ka-bob vegetables.
• Try frying or broiling sliced
tomatoes topped with thin slices
of cheese. Remove from heat
when cheese is melted and toma
toes have softened and begin to
bubble. It’s a kid favorite.
• Top slices with a tangy gua
camole or pesto spread for a
great snack, hors d’oeuvres or
side dish.
• Add tomato chunks to sum
mer soups or hearty stews or
puree tomato for a soup base or
stock.
TOMATO SOUP
1 tablespoon butter
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 quarts canned tomatoes (or
equivalent in fresh toma
toes and water)
pinch of sugar
'/> cup fresh basil (or 'A cup
dry)
salt and pepper to taste
grated Parmesan cheese
Heat butter in skillet; saute
garlic, carrots, and celery. Add
tomatoes and simmer 20 min
utes. Add sugar, basil, salt and
pepper; simmer five-10 minutes
longer. Top with Parmesan.
Eight servings.
Contest
ments, temperatures, times, and
sizes of baking dishes to use. We
may disqualify entries if these
guidelines are not followed.
Along with the recipe include
your complete mailing address
so we can send you a prize if
you’re a winner. In addition
please enter one recipe per fami
ly. Contest participants must be
18 or older.
Send entries to Lou Ann
Good, Lancaster Farming Beef
Recipe Contest, P.O. Box 609, 1
East Main Street, Ephrata, PA
17522.
BLENDER SALSA
Dl POMODORO
lots of tomatoes
small amount of basil and
parsley, dried or fresh
a large amount of oregano
minced garlic cloves
1 or 2 carrots, finely chopped
salt and pepper
Olive oil
In Italy, no one follows a reci
pe for tomato sauce, so use your
imagination for quantities!
A couple of guidelines; Do not
underestimate the amount of
garlic; when in doubt, put in lots!
Also, carrots are often the sweet
ener in Italian tomato sauce.
Blend or process the tomatoes to
an almost pureed texture. Grad
ually ajld herbs, garlic and car
rots. Slowly cook the mixture in
a deep skillet (cast iron is best).
When sauce has reduced about
halfway to the texture you want,
add salt and pepper. Add several
tablespoons of olive oil before re
heating for serving. Makes any
quantity.
SOUTHERN
TOMATO PIE
1 sheet refrigerated pie crust
6 plum tomatoes, cut /4-inch
thick
Coarse salt (optional)
2 cups shredded mozzarella or
Swiss cheese
Olive oil
'/< cup minced fresh basil
Vi teaspoon freshly ground
pepper
Heat oven to 450 degrees. Pre
pare pie crust sheet, using a
9'/’-inch tart pan. Do not prick
crust. Partially bake nine-11
minutes or until golden. (If crust
puffs up, gently press back with
back of wooden spoon.) Remove
and cool crust; reduce oven heat
to 375 degrees. Sprin
kle tomatoes with salt,
if desired, and place in
single layer on paper
towels; let drain 30
minutes. Pat dry.
Sprinkle cheese evenly
in cooled pastry shell.
Arrange tomatoes over
cheese in an overlap
ping circular pattern,
covering surface.
Brush tomatoes with
olive oil. Sprinkle with
basil and pepper. Bake
30-35 minutes. Let
stand 10 minutes be
fore slicing. Serve hot
or at room tempera
ture. Eight servings.