Lancaster County Beef Producers Help Busy Moms Tackle Hectic Schedules
MIDDLETOWN (Lancaster
Co.) It’s back-to-school time
for many American households.
What busy moms want for their
families is simple great-tasting,
convenient meal options with a
healthy spin meals that the
whole family can enjoy and she
can feel good about serving.
Thanks in part to the beef indus
try, food editors across the coun
try are bringing moms ideas for
beef meals that can keep hectic
schedules from turning into hec
tic mealtimes.
Lancaster County beef produc
ers, through investments in the
sl-per-head beef checkoff pro
gram, are helping support distri
bution of information on beefs
nutrition and convenience to
magazines and newspapers
across the country. And what’s
more, they’re doing it with tre
mendous success. During the
past year, articles and recipes de
veloped with assistance from the
beef checkoff program have re
sulted in 5,250 article placements
in publications with a combined
circulation of 803 million.
The checkoff-funded food
communications program is in
tended to increase positive cover
age of beef in the U.S. media
while establishing and strength
ening key relationships with edit
ors and other food writers.
“Food editors are a key link
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J & M MACHINERY CO. LEBANON VALLEY STANLEYS
Route 22 & Bi 9 IMPLEMENT CO., INC. FARM SERVICE
Greensburg, PA 700 E Linden S t RD 1 - Off Rte 125
412-668-2276 Richland, PA Klmgerstown, PA
717-866-7518 570-648-2088
MILLER EQUIPMENT CO. WITMER’S INC. 1
RD 1 80x368 C TZIL.’o
Bechtelsville, PA Columbiana, OH 44408 da
~ Elizabethtown, PA
610-845-2911 330-427-2147 717-367-8867
between the industry and the
consumer,” says Paul Slayton,
executive director of the Pennsyl
vania Beef Council. “Because
they determine the information
that flows through their publica
tions, they influence many popu
lar food and cooking trends.”
Convenience-oriented food
communications efforts alone
were responsible for more than
1,160 article placements in mag
azines and newspapers with a
combined circulation of 68.7 mil
lion since the beginning of Octo
ber 1999.
The beef industry is using the
food communications program to
get the word out about beefs
wholesome nutrition and conven
ience.
“We need to continue to show
how our product fits the lives of
consumers today,” adds Slayton.
“Our checkoff-frinded food com
munications efforts are part of a
strategy to do that.”
Here are two quick beef reci
pes that also provide your family
with essential nutrients protein,
iron, zinc and B-vitamins.
EASY BEEF POT
ROAST AND ZESTY RICE
1 package (about two pounds)
fully cooked boneless beef
pot roast with gravy
1 cup uncooked long grain
white rice
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1 teaspoon chili powder
'/: cup frozen corn
'A cup prepared thick-and
chunky salsa
2 tablespoons chopped fresh
cilantro
'A cup prepared thick-and
chunky salsa
Fresh cilantro sprigs (optional)
1. Cook rice according to
package directions (omitting oil
or butter), adding chili powder
with the rice. Remove from heat.
Stir in com, 'A cup salsa and
chopped cilantro. Let stand, cov
ered, five minutes.
2. Meanwhile prepare beef pot
roast with gravy according to
package directions. Remove beef
to platter; keep warm. Add A
cup salsa to gravy; heat through.
3. Serve pot roast with rice and
gravy. Garnish with cilantro
sprigs, if desired.
Total preparation and cooking
time: 30 minutes.
Makes six servings.
Nutrition information per
serving: 361 calories; 36 g pro
tein; 35 g carbohydrate; 9 g fat;
4.4 mg iron; 968 mg sodium; 92
mg cholesterol.
GARLIC-PEPPER
BEEF STEAK
AND POTATO WEDGES
1 pound boneless beef top sir
loin steak, cut V «inch thick
2 tablespoons chopped fresh
parsley
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1 teaspoon garlic-pepper blend
2 potatoes (about seven ounces
each), each cut lengthwise
into eight wedges
1 tablespoon olive oil
'A cup prepared fat-free ranch
dressing
1. Combine parsley and garlic
pepper blend; divide in half. Rub
both sides of beef steak evenly
with 'A of seasoning mixture; set
aside.
2. Combine potato wedges, oil
and remaining 'A seasoning mix
ture in medium bowl; toss to coat
evenly.
3. Place steak and potatoes on
rack in broiler pan so surface of
beef is two to three inches from
LEBANON (Lebanon Co.)
Holidays Around the World will
be presented Tues, Oct. 31, and
repeated Wed., Nov. 1, from 8:40
a.m. to 2:45 p.m., at the Lebanon
Valley Exposition Grounds, cor
ner of Cornwall and Rocherty
Rds., next to the Lebanon Valley
Agriculture Center.
The entire program will also
be available divided between the
two evenings, from 6:30 p.m. -
9:30 p.m.
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lAOCOI
Register For
Holiday Program
The pro
gram in
cludes pre
sentations
on holiday
traditions,
sewing tech
niques to
SANDBLASTING
SAND
BAC OR BULK
PICKUP OR DELIVERY
CALL FOR PRICES
MIKE DAVIDSON SAND & GRAVEL
(410) 758-2618
The 49th Annual Apple Butter Boiling Will Be At
Barner’s Church Grove
3 Miles Northwest of Liverpool, PA
Saturday, October 14, 2000
Apple Butter Will Be Sold On The Grounds
First Come First Serve
Brinu Your Own Containers
Cider Sold In Gallon Jugs Craft Items Will Be Sold
• Dutch Dinner •
Will Be Served ■ Family Style - All You Can Eat
Chicken and Beef Bott-801, Peas, Corn, Slaw,
Home-Made Bread, Apple Butter, Schmier-Kase
Home-Made Ice Cream and Pie
Price $6.00 Children Under 12 - $4.00
Children Under 3 Yrs. • Free
Dessert Extra Dinner Served from 12 noon to ’
Ram or Shine
- Bring Your Own Lawn Chairs ■
NEED YOUR
FARM BUILDINGS
PAINTED?
Let us give you a price!
Write:
Daniel’s Painting
637-A Georgetown Rd.
Ronks, PA 17572
(or leave message)
(71 7) 687-8262
Spray on and Brush in Painting
heat. Broil steak and potatoes
nine to 12 minutes until steak is
medium rare to medium done*
ness, turning once. Remove steak
from broiler pan; continue broil
ing potatoes one to two minutes
until tender and lightly browned.
4. Carve steak into thin slices.
Serve with potato wedges. Serve
dressing as dipping sauce for po
tatoes.
Total preparation and cooking
time: 25 minutes.
Makes four servings.
Nutrition information per
serving: 220 calories; 28 g pro
tein; 24 g carbohydrate; 10 g fat;
3.8 mg iron; 236 mg sodium; 76
mg cholesterol.
create unusual projects, floral
designs, a history of the Morarvi
ans and the legends of Santa, cu
linary deceptions by Frances
Dietz, and displays by several or
ganizations.
Attendance is limited. Reser
vations must be made by sending
$6 to cover the program costs of
the hall, decorations, speakers,
printing, door prizes, and re
freshments. Lunch is available
for an additional $5.
Specify day and time you
want to attend and if meal is de
sired. Send check with stamped
self-addressed envelop to Exten
sion Special Fund, Lebanon Ext.
Office, 2120 Cornwall Rd., Suite
1, Lebanon, PA 17042.