Enter Dairy Recipe Drawing To Win Prizes June Dairy Month is “moov ing” into the calendar of events. That means it’s time to send in your favorite recipe using dairy products for Lancaster Farm ing’s annual dairy recipe draw ing. June Dairy Month salutes dairy farmers everywhere for their hard work in providing milk, which we so often take for granted. Lancaster Farming’s annual drawing reminds us of all the wonderful dairy products available to produce culinary de lights. To enter the drawing, select your favorite recipe, which must include a substantial amount of at least one dairy product. These ingredients count as a dairy product: milk, cream, sour cream, whipped cream, butter, yogurt, buttermilk, dry milk, ice cream, and all hard and soft cheeses. Please check your ingredients Celebrities Sing Ode HARRISBURG (Dauphin Co.) You’ve seen them in mag azines sporting milk mustaches, now you’ll hear those milk mus taches making music too. For the first time, famous celebrities will sing milk’s praises on the radio. The new campaign that hit the airwaves in mid-February taps well-known recording artists to give a musical thank you to their own moms for serving them milk as a kid. First up to the microphone to sing “thanks mom” in song are “Queen of Soul” Aretha Frank lin, country crooner Wynonna Judd and R&B legend Aaron Neville. Franklin shows “respect” for her mom with a soul-stirring tune, while Judd’s heart-felt trib ute to mom, Naomi, is done in true Nashville style and Neville offers a smooth ballad of thank to his “Momma.” “These charming tunes from these ‘big kids’ are an attention grabbing way to remind moms that her influence is long last ing,” says Scott Higgins, spokes person for the Pennsylvania Dairy Promotion Program. “The lyrics say it all even many years and many glasses of milk later moms are recognized for giving their kids a great nutri tional start that will stay with them a lifetime.” Kids’ need for calcium is well established,” says Higgins. “Re search shows that moms are the number one influence on kids’ milk drinking behavior and that Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O, Box 609, Ephrata, PA 17522. May 18 Season With Pimiento 25 —Grill It June 1 Dairy Recipe Entries 8 More Dairy Contest Entries carefully. Margarine and nonda iry substitutes such as frozen whipped topping do not qualify as dairy products. Dairy recipes are needed for appetizers, soups, breads, entrees, vegetables, desserts, beverages, snacks, and salads. Clearly print or type your reci pe entry. Be sure to give accurate measurements, temperatures, times, and sizes of baking dishes to use. We reserve the right to disqualify entries if these guide lines are not followed. With your entry, include a few paragraphs about yourself and your family. Although it is not re quired, a photograph of you and of your family is preferred. We and our readers love to “see” the people who send in the recipes. Photographs will be returned if you write your name and address on the back of the picture. Only one entry per family al lowed. This contest is for adults healthy eating habits formed at an early age are carried on to teen years and then into adult hood.” The series of 45- and 60-second “Celebrity Ode to Mom” radio spots, sponsored by America’s dairy farmers and milk proces sors, are designed to get mom tapping her toes while the lyrics communicate the benefits of making milk a part of their fami ly routine. Most stars will be added to the radio campaign throughout 2002. Enjoy the lyrics to these tunes: Aretha Franklin Lyrics Spoken: Hi, this is Aretha Franklin. And this song is for my mom, forgiving me milk as a kid. Song: Mom I’d like to thank you For the gift of song And giving me milk So I grew up strong Momma, / remember And I’d hear you say Aretha drink your milk Three glasses a day Whether it’s in my glass Or in my bowl Milk’s nine vitamins and minerals Help enrich my soul Mom thanks again This is from my heart The milk you poured me Gave me my big start I love you Mom Spoken: Moms, give you kids milk. who are at least 18-years-old. We require this because children who send in recipes often inadver tently miss measurements, ingre dients or a part of the instruc tions. Send your recipe, photo, and accompanying information with your complete address. If we do not have your complete mailing address, we cannot send your prize if you win. Send entries immediately. En tries must be postmarked by June 3 to be eligible for the drawing. The state dairy princess and al ternates will select the winners. Recipe entries will be printed throughout the month of June. A list of the winners will be printed in the June 29 issue. Send entries to Lou Ann Good, Lancaster Farming Dairy Draw ing, P.O. Box 609, 1 E. Main St., Ephrata, PA 17522 or e-mail to Igood.ephtlnpnews. com. To Moms and one day, they’ll thank you in their own special way, too. Song: Got milk? Aaron Neville Lyrics Momma I want to thank you For being there for me You gave me milk The rest is history When I was a kid I’d always hear you say (You’d say) Aaron drink your milk It’ll help you grow big and strong someday I still drink a lot of milk Think of you all the time Milk helped give me strong bones And it tasted so fine Momma I appreciate the way you Took care of us Gave us three glasses a day And it tasted so fine Mom I want to thank you Milk’s nine vitamins and minerals Helped make me who I am I’m your biggest fan Thank you Mom Moms give your kids milk And one day, they’ll thank you in their own special way too Got milk? Wynonna Judd Lyrics Mom, thanks for raising us in Ashland, Kentucky You poured us milk we sure were lucky Nine vitamins n’ minerals showed you care Gave me strong teeth n’ bones to go with my red hair When I’m on tour With my guitar I stock the bus with milk and send my love from afar Mom, I raise my glass in honor of you and sing your praises for all that you do I’ve got kids of my own Mom, I follow your lead ’cuz milk is what their little bodies need Yeah. Milk is what their little bodies need Moms, give your kids milk, and one day, they’ll thank you in their own special way, too. Got milk? Well Preserved Rhubarb The Well Preserved news column is prepared by Lancas ter County Cooperative Exten sion. It includes food preserva tion information and questions. Rhubarb is the vegetable that is enjoyed as a fruit. By itself it provides a unique tart flavor. Unlimited possibilities exist for combining rhubarb with other foods to create delicious sauces, pies, cakes, cobblers, muffins, and even jams. Although fresh rhubarb is at its peak through May and June, harvesting can continue through the summer if plants have ade quate water and don’t wilt from the intense heat of July and Au gust. Rhubarb can be found at road side stands and in the supermar ket, but the quality will be much better if it can be pulled from the garden and used before it has a chance to dry. Choose rhubarb stems that are bright pink, crisp, and free of dis ease or insect damage. Pull the stems from ground level instead of cutting them. At any given time, harvest less than one-third of the stalks from any one plant. Rhul arb leaves are poisonous and should never be eaten. Rhubarb is a good source of dietary fiber, vitamin C, and po tassium. Although it contains a significant amount of calcium, it combines with oxalic acid pre venting its being absorbed by the body. (hie cup raw rhubarb contains only 20 calories, but the added sugar or other sweeteners more than double that when eaten. Your well preserved rhubarb can provide a stimulating change to your mid-winter diet. It can be canned or frozen and is some times dried. To can rhubarb, select young, tender, well-colored stalks. An average of 10 VA pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. Trim off leaves. Wash stalks, and cut into VA to 1-inch pieces. Use the hot pack method of canning for rhubarb. In a large saucepan, add VA cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars immediately leaving VA inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process pints or quarts in a boiling water bath for 15 minutes or process in a pressure canner at 6 pounds pressure for 8 minutes. Frozen rhubarb can be packed into the jars raw or pre-heated. Susan Reynolds, Cooperative Extension Service at the Univer sity of Florida, says heating rhu barb in boiling water one minute and cooling promptly in cold water helps retain color and flavor. Watch the time closely as overcooking will cause it to lose its shape. A dry or syrup pack can be used. Dry pack simply involves putting either raw or blanched rhubarb into containers without sugar leaving I'/i-inch head space. The individually quick freezing method also works well with the dry pack. Spread a sin gle layer of cut rhubarb on trays, freeze until Arm, then put in air tight bags or containers. A syrup pack involves cover ing the rhubarb with a 40 percent syrup (1 cup sugar to 2 cups water) and allowing adequate head space for expansion! 1 /) inch for pints and 1 inch for quarts in wide top containers. In general, up to one fourth of the sugar may be replaced by com syrup or mild flavored honey. When cooking with rhubarb that is frozen in syrup; remember to include the sugar as part of the recipe. Freezing already cooked rhu barb dishes saves time when serv ing. Plain sweetened sauces or those thickened with tapioca freeze well. (See recipe below.). Making a large recipe, using part of it now and freezing part for future use is an easy method for preserving. Freezing small containers (1 or 2 servings per person) works well. Breads, cakes, cobblers, and some pies freeze well, but don’t freeze rhubarb custard pies. Rhubarb Pineapple Sauce 20-ounce can crushed pine apple 2 tablespoons instant tapioca VA cups sugar 6 cups rhubarb, cut in 1-inch pieces VA cups crushed pineapple Drain pineapple juice from can into 3-quart saucepan. Add tapio ca and sugar. Stir. Let set 5 min utes. Add rhubarb and bring to a boil; cover and cook over low heat until rhubarb is tender and tapio ca is clear, about 8 minutes. Add crushed pineapple. Chill. May be frozen in small containers. The following recipe is a freezer jam with flavored gelatin as the thickener instead of com mercial pectin. Gelatin based freezer jams seem to be less sticky than pectin based jams. The gel atin gives this spread a good strawberry flavor without the ber ries. If orange peel is not avail able, one tablespoon frozen orange juice concentrate may be substituted. Easy Rhubarb Pineapple Jam 5 cups chopped fresh rhubarb 2Vi cups sugar 1 tablespoon grated orange peel 8-ounce can crushed pineapple, in unsweetened juice, un drained 3-ounce package strawberry flavor gelatin In Dutch oven or large sauce pan, combine rhubarb, sugar, orange peel and pineapple; mix well. Bring to a tail; boil 10 min utes, stirring constantly. Remove from heat; cool 30 minutes. Stir gelatin into cooled rhubarb mixture until dissolved. Ladle mixture into five clean, hot 8-oz. jars or moisture-vapor proof freezer containers, leaving Vi-inch headspace; cover with tight-fit ting lids. Store in freezer until ready to use. Thaw in refrigerator several hours before serving. Store in refrigerator for up to one month. Makes 4'/2 cups. Source: Classic Pillsbury Cook books: Garden Fresh Fruits and Vegetables.
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