Cookbook
(Continued from Page B 2)
6-ounce can tomato paste
1 cup wine vinegar
2 tablespoons mustard
1 tablespoon Worcestershire
sauce
Vi cup packed brown sugar
Onion salt to taste
Several drops Tabasco sauce
Dissolve the bouillon cubes in
boiling water in a saucepan. Add
the ketchup, tomato paste, wine
vinegar, mustard, Worcestershire
sauce, brown sugar, onion salt,
and Tabasco sauce, and mix well.
Bring to a boil and reduce the
heat. Simmer until smooth.
Yield: V/i quarts sauce.
Dutch Goose
5 carrots, sliced
4 potatoes, cut into pieces
1 large onion, cut into pieces
2 large ribs celery, sliced
2 tablespoons butter
7-8 bread slices, torn
1 pound sausage
1 pint oysters and liquor
'A cup raisins
1 pig stomach
1 tablespoon butter
Saffron to taste
Parboil the carrots and pota
toes in a small amount of water
in a saucepan. Saute the onion
and celery in 2 tablespoon butter
in a skillet. Add the bread. Brown
the sausage in a skillet, stirring
until crumbly and drain. Com
bine the carrots, potatoes, onion
mixture, sausage, oysters, and
raisins in a large bowl and mix
well. Stuff into pig stomach. Rub
with 1 tablespoon butter and saf
fron. Place in a baking pan. Place
any leftover stuffing around the
stomach. Bake at 350 degrees for
two hours. Yield: 4 servings.
Showcases Chester County Bounty
Linguine With 1 pound linguine, cooked, for 5 minutes. Add the clams.
White Clam Sauce drained Cook until heated through. Do
2 (8-ounce) minced clams Sprigs fresh parsley ... . . ...
1 large onion, chopped Grated Parmesan cheese not 1)011 or the c,ams Wlll become
1 garlic clove, minced Drain the clams, reserving the tough. Arrange the pasta on a
3 tablespoons chopped fresh liquid. Saute the onion, garlic, warm serving platter. Pour the
parsley and 3 tablespoons parsley in the clam sauce over the pasta. Gar-
A cup olive oil o u ve 0 n in a saucepan until the . . ... . ,
Vi teaspoon salt onion is transparent. Season with P y
'/< teaspoon pepper salt and pepper. Add the wine Serve with Parmesan cheese.
'A cup dry white wine (option- an( j reserve d c lam liquid. Simmer Yield: 6 servings,
al)
Joyce Hershey holds a copy of the 224-page hardcover cookbook she edited to show
case the rich heritage of agriculture in Chester County. The recipes are divided into
chapters featuring Chester County commodities, and includes historical photographs
and narrative.
Lancaster Farming, Saturday, September 21,2002-1
Pumpkin
Rates A
High Score
LEESPORT (Berks Co.)
Beta-carotene, the pre
cursor to Vitamin A, and a
substance efficiently con
verted by the body to Vita
min A, has been evaluated
in many health studies.
Beta-carotene is impor
tant for good vision,
healthy skin, a strong im
mune system, and bone and
tooth development.
Although most dark,
leafy green vegetables; red,
yellow, and orange vege
tables and fruits; and citrus
fruits contain beta-caro
tene, the richest fruit-vege
table source is pumpkin.
Cook your own pumpkin
or use canned solid pack
pumpkin. The amount of
beta-carotene in Vi cup of
pumpkin far exceeds the
U.S. Recommended Daily
Allowance (RDA) and also
offers 10 percent of the
RDA pf potassium as well
as some Vitamin C, iron,
riboflavin, calcium, protein,
phosphorus, and magne
sium. One-half cup of
freshly cooked pumpkin is
only 25 calories; for solid
pack pumpkin, 40 calories.
Both contain very little so
dium but are a source of di
etary fiber. One-half cup of
cooked pumpkin has 1.3
grams of fiber; solid pack
pumpkin has 5 grams of
fiber.
■b;