84-Lancaster Farming, Saturday, April 5, 2003
Favorite Italian Meals
(Continued from Page B 2)
2 tablespoons buttermilk
2 teaspoons melted butter
lemon wedges
Preheat oven to 450 degrees.
Spray baking sheet with Pam.
Mix first five ingredients. Place
fish on baking sheet. Brush with
one tablespoon buttermilk. Press
half of crumb mix onto surface.
Turn fish and repeat. Drizzle but
ter over top. Bake 12-15 minutes.
Serve with lemon wedges.
Melissa Wolfe
SUN Area Dairy Princess
ITALIAN CHEESE-IT
CASSEROLE
First Layer
1 pound lean ground beef
1 teaspoon salt
l A teaspoon pepper
1 clove garlic, minced
Second Layer
4 cups water
1 teaspoon salt
3 pound zucchini or summer
squash, chopped
4-ounce chopped green chiles
1 medium onion, finely chop
ped
2 tablespoons butter
The STREAM MAP OF-OHIO
resembles another map-known to
Pennsylvania anglers as the “Lost
Stream Map ”
The “Stream Map of
Pennsylvania' was completed in
1965 after a 30 year effort by
Howard Higbee, a former Penn Slate
Professor
Professor Higbee succeeded in
creating a map of the highest detail
possible a map that shows every
stream and lake He painstakingly
plotted by hand, the location of
45,000 miles of streams onto a
3 by 5 foot map
The map sold extremely well -
until it was lost several years later
Incredibly, the printer entrusted with
the original drawing and printing
plates declared bankruptcy, then
carelessly hauled Higbee’s 30 years
of work to the landfill
The few remaining dog-eared
copies became a prized fisherman's
possession Professor Higbee was
offered $4OO for one of his last
maps And state agencies were
forced to keep their copies under
lock and key
The experts had always fold
Professor Higbee that reprints were
impossible, because the maps were
printed in non-photographic blue
Then, in 1991, at the age of 91,
Howard Higbee's dream came true
Computers made it possible to
reprint the map Holding an updated
map,,Howard said, “I never thought
I'd live to see this day"
Then, by combining Professor
Higbee s knowledge with computer
technology - the STREAM MAP OF
OHIO was i mated
1 cup shredded cheddar cheese
Third Layer
2 eggs
2 cups cottage cheese
2 teaspoons chopped parsley
2 tablespoons grated Parmesan
cheese
1. For the first layer: put
ground beef, salt, pepper, and
garlic in a skillet over moderate
heat. Stir mixture with a wooden
spoon, breaking up into large
chunks of meat as it cooks. Cook
until well done. Drain fat, and
spoon mixture into a two quart
casserole dish.
2. For the second layer: put
water and one teaspoon salt in a
three quart saucepan. Bring to a
boil over high heat, and add
squash. Cook for 5-8 minutes or
until very tender. Pour into a co
lander, drain well.
3. Transfer squash back to the
saucepan and mash with potato
masher or electric mixer until
squash is well broken up. Add
green chiles, onion, and butter.
Mash until thoroughly combined.
Spread over beef mixture. Sprin
kle with cheddar cheese. Preheat
over to 350 degrees.
Maps
of Pennsylvania, New York
New England, New Jersey, Ohio,
& Maiyland/Delaware
The First and Only Highly Detailed Map of its Kind
The 3-foot-by-5-foot color map shows virtually all of the 45,000 miles of Pennsylvania streams plus lakes The
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Utica
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lake., then ’Professor
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THE NEWARK STAR-LEDGER
“It is in showing where to find
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—Joe Gordon,
TRIBUNE-DEMOCRAT
Johnstown
4. For the third layer: put eggs
into a medium sized bowl; beat
with a wire whisk or portable
mixer until light. Fold in cottage
cheese and parsley. Spoon over
squash layer in the casserole.
5. Sprinkle casserole with Par
mesan cheese (you might even
add a little more Cheddar if de
sired), and place on the center
rack of the oven. Bake for 35-40
minutes or until casserole is thor
oughly heated and top layer is
set. Serve immediately.
CHICKEN CACCIATORE
1 whole chicken
3 tablespoons olive oil
salt and pepper
1 large onion
16-ounce can stewed tomatoes,
cut up into small pieces
8-ounce can tomato sauce
1 teaspoon minced garlic
1 bay leaf
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 tablespoon sugar
2 cups sliced mushrooms
grated Romano cheese
spaghetti noodles
Cut chicken into 10 pieces and
Get Ready for Fishing Season!
Stream
FR
I
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Exp Date Signature
Cristin Crile
Washington County
Dairy Princess
remove all skin. Rinse and let
drain. In a large skillet put olive
oil, heat and gently place in the
chicken piece. Sprinkle with salt
and pepper. Brown evenly on all
sides.
Remove from pan and add
onion. Cook until it is transpar
ent and then add the stewed to
matoes, tomato sauce, garlic, bay
leaf, oregano, basil, parsley, and
sugar.
Mix well and then layer the
thicken on top. Cover and sim
mer for about an hour to an hour
and a half.
Add sliced mushrooms. Cover
and simmer for an hour. Remove
from heat and place on a warm
platter. Sprinkle with grated Ro
mano cheese Serve with spaghetti
noodles and warm Italian bread
for dunking.
SAUSAGE AND
PEPPERS
1 jar of Italian sauce (any
flavor)
16-ounce can diced tomatoes
2 pounds Italian sausage (still
frozen)
1 bay leaf
LAMINATED
s4s 95
s4s 95
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_ $45 95
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1 tablespoon minced garlic
1 teaspoon parsley
1 teaspoon sugar
3 peppers (combination of red,
yellow, and green)
1 large sweet onion
spaghetti noodles
Add jar of spaghetti sauce to a
large pot along with the diced to
matoes. Into this place Italian
sausage, bay leaf, minced garlic,
parsley, and sugar. Cover pot
and simmer for about Wi hours.
While this is simmering, cut up
peppers into one-inch slices.
also slice on large sweet onion.
Add to sausage and sauce and
simmer for about an hour. Do not
let the peppers and onions to get
too soft.
Place mixture in a large bowl
and serve with rice or spaghetti
noodles. This is also a great pic
nic pleaser served on hero bread.
I prefer to use frozen sausage
as when they cook in the sauce,
they become very moist and do
not dry out. If there is too much
fat in the sauce, skim it off.
Lee Laverty
Mount Joy
Lee Laverty
Mount Joy
SIKKING BROS.
Vj GLADIOLUS GROWERS
4158 Post Road Vineland, NJ 08360
oleuU»tetA S 'ui&A
.91-9167 • Fax: 856/696-0077
nU w fatx ua fat fvtietA A mate utfa.
See Duncan Sales & Service
Representative for Mahoning Outdoor Furnaces
George Duncan 1-800-332-6293
Millville, PA 1-507-458-6293
90 DAY FREE FINANCING*
Call or See
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Approval Financing
•with approved credit