88-Lancaster Farming, Saturday, May 11,2002 If you are looking for a recipe but can’t find it, send your recipe request to Lou Ann Good, Cook’s Question Corner, in care of Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. There’s no need to send a self-ad dressed stamped envelope. If we receive an answer to your question, we will publish it as soon as possible. Check your recipe to make sure you copy the right amounts and complete instructions for making the reci pe. Sometimes we receive numerous answers to the same request, but cannot print each one. Answers to recipe requests should be sent to the same address. You may also e-mail questions and answers to lgood.eph@lnpnews.com Notice: Several readers write that they have problems accessing this address. The common mistake is that readers are substituting an “I” for the lowercase “I (L)” needed in two places. If you are having problems reaching this ad dress, please check to make sure you are typ ing a lowercase “I (L)” in both places and not a lower or uppercase “I” or “I.” QUESTION A reader wants a recipe for making homemade noodles to cook with beef or chicken broth. QUESTION Herbert Spangler requests a recipe for dandelion wine. QUESTION A reader writes that many new dessert recipes are featured in magazines and newspaper, but she is reluctant to buy expen sive ingredients for recipes that she isn’t sure her family will like. She’d rather try recipes that other readers enjoy. The reader would like some new dessert recipes that other readers recommend. QUESTION Audrey Brown, Conneilsville, writes that her doctor put her on a fructose/ sucrose-free diet. She is not allowed to eat any thing with sugar, barley flour, brown rice, wheat germ, coldcuts, fruits, etc. She cannot find recipes for food that tastes good and makes a one-to-two person serving. Anyone able to help her? QUESTION Rosalie Nolt wants a recipe for New England clam chowder, similar to Friend ly’s or Campbell’s soup. QUESTION Peggy Hess, Lititz, wants a recipe to make barrel dill pickles. QUESTION A Pine Grove reader wants rec ipes for different kinds of soft pretzels and dif ferent coatings for chicken and vegetables for deep frying. QUESTION Josephy Steffey wants a recipe for deer bag bologna that tastes like Lebanon bologna. QUESTION L. Wolf, Elkridge, Maryland, re quests any good soup recipes. QUESTION Beth, Hampstead, Md., re quests a recipe for oriental chicken salad that tastes like that served at Appleby’s. QUESTION Nutritionists keep telling us to eat more vegetables. A reader needs recipes to entice her family to eat them. QUESTION Barbie Beiler would like to have a recipe for cinnamon French bread sticks that taste like those served at restaurant break fast buffets. QUESTION A reader wants some diabetic bread recipes that can be made in a bread ma chine. ANSWER Here are some diabetic recipes that readers send in from time to time in an swer to requests. Easy Fat-Free Topping 12-ounces evaporated skim milk 1 tablespoon sugar 1 teaspoon vanilla extract One hour before preparing topping, place un opened can of evaporated skim milk in freezer. At same time, refrigerate small whipping bowl and beaters. Shake can and pour cold milk into refrigerat ed bowl. Using electric mixer at high speed, beat cold evaporated milk with cold beaters until slightly stiff; gradually beat in sugar and vanilla at high speed scraping bowl occasional ly, until very stiff when mixture is lifted with a rubber spatula. Serve immediately. Makes about 3 cups. If milk doesn’t whip well, it needs to be cold er. Put the bowl filled with milk and beaters back in the freezer for about 15 minutes and try again. Makes 3 cups. Exchanges: Va skim milk, 26 calories, 4 g carbohydrate, 2 g protein, 0 g fat, 2 mg cholesterol, 32 mg sodium, 0 g fiber. Raspberry Bars V 2 cup whole-wheat flour Vz cup all-purpose flour 1 cup old-fashioned oats Va teaspoon baking soda 2 tablespoons light brown sugar Va cup olive or canola oil Va cup low-sugar raspberry jam Preheat oven to 350 degrees. Spray and 8-inch square pan with cooking spray. Line with aluminum foil and spray again. In medium bowl, combine flours, oatmeal, baking soda, brown sugar, and oil. Press 1 cup mixture onto bottom of prepared pan. Spread jam to within ’/i-inch of edge. Sprinkle reserved crumb mixture over top and lightly press into the jam. Bake 35-40 minutes. Cool on rack. Remove baked cookies with aluminum foil from pan and place on cutting board. Use a sharp knife to cut into 24 bars. Use a metal spatula to remove bars from aluminum foil. Store covered. Makes 16. Exchanges for 1 bar: 1 starch and 1 fat (1 carbohydrate choice). 116 calories, 17 g carbohydrate, 2 g protein, 5 g fat, 0 mg choles terol, 20 mg sodium, 1 g fiber. Chocolate Clouds 2 large egg whites, at room temperature Vfe cup sugar V* teaspoon salt V* teaspoon cream of tartar 1 teaspoon vanilla extract 1 tablespoon cocoa Preheat oven to 275 degrees. Line two bak ing sheets with aluminum foil or parchment paper. In medium bowl, with electric mixer at high speed, beat egg whites until frothy. Beat in salt and cream of tartar at high speed until soft peaks form when batter is lifted with spatula. Gradually add.sugar and continue beating at high speed until peaks are stiff. Scrape sides of bowl and beat in vanilla at high speed. Use rub ber spatula to gently fold in cocoa until well blended. Drop by teaspoonfuls onto prepared cookie sheets. Bake 30*35 minutes. Immediately re move aluminum foil or parchment paper with baked cookies to rack. Cool one minute and re move cookies from foil and cool completely on rack. Store in covered container. Makes 36. Serving size 3 cookies. Ex changes: Va fruit (1 carbohydrate choice). Per serving: 36 calories, 9 g carbohydrates, 1 g pro tein, 0 fat, 0 mg cholesterol, 58 mg sodium, 9 g fiber. Zip Zap Pie Crust Va cup whole-wheat flour Va cup all-purpose flour 2 tablespoons finely chopped nuts % teaspoon salt 3 tablespoons solid vegetable shortening 2-3 tablespoons apple juice 1 egg white, beaten Have a 9-inch pie plate ready. In medium bowl, combine flours, nuts, and salt. Using pas try blender or two knives scissor-fashion, cut in shortening unfit crumbly. Sprinkle with 2-3 ta blespoons apple juice and gently stir with fork until mixture forms ball. Cover with plastic wrap and flatten slightly; refrigerate 30 min utes. Preheat oven to 425 degrees. Remove plastic wrap. With rolling pin, roll dough between two pieces of waxed paper or plastic wrap to 11 -inch circle. Remove one piece of paper and place in pie plate paper-side up. Gently remove paper and press into pie plate. Turn edges under and flute. Prick bottom and sides of crust with fork. Brush with a small amount of beaten egg white. Let dry 5 minutes. Bake 5 minutes until golden brown. Cool on rack before filling. Makes 9-inch pie crust. 8 servings. Ex changes: 1 fruit and 1 fat (1 carbohydrate choice). Per serving: 110 calories, 12 g carbo hydrates, 3 g protein, 6 g fat, 0 mg cholesterol, 80 mg sodium, 1 g fiber. Mother’s Day Tradition Continues At Hershey Gardens HERSHEY (Dauphin Co.) In honor of mothers ev erywhere, all moms will be admitted free to Hershey Gardens, 23 acres bursting with blooms, on Sunday, May 12, at 170 Hotel Road, Hershey. Admission is $6 adults, $5.50 seniors 62+ and $3 youth ages 3-15. Children under 3 and members are ad mitted free. For more information call (717) 534-3492, or log on to www.hersheygardens.org. Garden-Fresh Fruit, Vegggies Best Nutrition COLUMBUS, Ohio I know someone who swears the fruits and vegetables she grows in her garden have more nutrients than what you buy at the store. Is that true? It could very well be. It all depends on when the food is harvested and how it’s treated once it’s picked. The nutrients in fruits and vegetables are at their peak when the fruit is frilly ripe and still on the vine (or branch or stem). While fruits and vegetables are still growing, their cells get nutrients from the soil and air. Once they’re cut off from that supply, the cells enter into a process called “senescence,” or aging. During this phase, enzymes in the plant degrade cell walls. In turn, that allows certain chemical reactions involving oxygen to take place. That’s how fruits and vegetables begin to lose nutrients. So, if you pick a ripe tomato or strawberry from the vine and eat it almost immediately, you’ll get more nutri ents than you could hope for if it is held in storage for several days or longer. Once harvested, how fruits and vegetables are treated makes a big difference in how many nutrients they retain. Fruits and vegetables are sensitive to heat, light and air whether you pick them from your garden or buy them at the supermarket. Limiting their exposure to those ele ments helps preserve them. Fruits and vegetables that are frozen lose some nutri ents when they’re blanched during processing, but once they reach freezing temperatures, the nutrient-loss pro cess virtually stops cold. Likewise, canned fruits and vegetables can lose vita mins from the high heat used in the canning process, but many nutrients remain both in the food and in the liquid surrounding it. Nutritionists often recommend using that liquid in rice, gravy, soups, casseroles or other dishes to make them more nutrient-dense. When heating fruits and vegetables, you can retain mote nutrients if you do'so briefly, with Very tittle water or oil. Too much water allows water-soluble nutrients, such as vitamins B and C, to escape; fat soluble-vitamins, such as vitamins A and E, can escape into butter or oil. Chow Line is a service of The Ohio State University. Send questions to Chow Line, do Martha Filipic, 2021 Coffey Road, Columbus, OH 43210-1044, or filipic.3@osu.edu. Foodbome Pathogens Short Course Scheduled UNIVERSITY PARK (Centre Co.) Penn State’s 2002 Food Microbiology Short Course focusing on “De tection and Control of Foodbome Pathogens” will be con ducted May 15-17 at The Penn Stater Conference Center Hotel on the University Park campus. Sponsored by the College of Agricultural Sciences, the course is for food scientists and technologists, small food processors and plant managers and others working with food microbiology issues. “The course will offer a basic understanding of the ecology of microorganisms in foods,” says Hassan Goura ma, associate professor of food science and short course co-chair,” including detection, enumeration, isolation and identification of such threats as E. coli 0157:H7, listeria, salmonella and mycotoxins. Instructors will cover the lat est developments concerning foodbome pathogens and how they may be managed in a food plant environment under current regulations.” Wednesday morning sessions present an introduction to microbiology and foodbome pathogens and the role of detection methods in setting up an effective food-safety system. Wednesday afternoon sessions include detection of salmonella, listeria and E. coli 0157:H7, and laboratory sessions on basic food microbiology techniques. Thursday’s sessions will focus on setting up an in-house microbiology laboratory; detection techniques for fungi, mycotoxins and other demonstrations; and hands-on exercises. Friday’s instruction includes a preview of future detection methods and an overview of current regulations regarding foodbome pathogens. To request registration materials and a detailed sched ule, call (814) 865-8301, or visit the Conferences and Short Courses Website at http://conferences. cas.psu.edu. For more information on conference content, call Hassan Gourama at (610) 396-6121. A registration fee of $350 includes all workshops, instructional materials, breaks and lunches.
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