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16-rHE CAROLINA TIMES—SATURl ■ .H\t: (Sr^at jr00b jliif as Extension Notes Raw Milk May Be Natural, But It Can Make You Sick The Time is Ripe for Green Valencia Oranges COOKIN' GOOD By Joy Loaras By JOAN GOSPER N.C. State University \on’t pass up those green tinged oranges in your market. They’re the i_yriDest, sweetest, juiciest of the season. An interesting phenomenon called “regreening occurs with Valencia oranges as the summer progresses and the weather warms. . .the begin to turn green again at the stem end. The skin to reabsorb chlorophyll and turn green again (.“e ripe and remains on the tree. Regreened oranges are really the pick ot tne season”.. .fully ripe, sweet and delicious. ...... c u:.... Take advantage of the plentiful Valencia crop and try this refreshing Fruity Fresh Orange Sherbet. FRUITY FRESH ORANGE SHERBET cup mashed papaya, bananas, kiwis, or strawberries* cup sugar 2V2 cups milk Grated peel of 1 Sunkist orange IV^ cups fresh squeezed orange juice In bowl combine all ingredients; stir until sugar difsolves^ Pour into ice cream freezer container. Following manufacturer s directions freeze m elLtric“r hand-cranked ice cream fr-t^zer.. Serve in des=jt glasses or orange shells. Garnish with fresh fruit and mint, if desired. Makes about 7 make Sherbet in Refrigerator/Freezer: Cuyngredients by orie- half Follow directions above. Pour into shallow pan. Freeze until n^ixture ■ is firm around edges (about l‘A hours). Spoon into bowl; beat until smooth. Return to freezer, freezing until firm. Makes about 3 A raps. •Add a little more sugar if kiwis or berries seem tart For more information and recipes in a free booklet. The Gnbeatable Valencia,” send your request with a self-addressed, stamped loi^g busm envelope to: Sunkist Growers, Inc., Dept. VR, Box 7888, Van Muys, California 91409-7888. Allow 4 weeks for delivery. Beef ’n’ Corn Casserole Just add a tossed salad to this tasty meal-in-a-dish and you have a hearty dinner for six to eight people. You’ll need: 2 T butter 1 medium onion, minced 2 lbs. ground beef 2 T flour 2 T chili powder 3 tsps. salt 1/2 tsp. freshly ground black pepper 1 cup beef broth 2 hard-cooked eggs, cut in eighths 1 can (17 oz.) cream-style corn 2 eggs, well beaten 1 cup milk Preheat oven to 350 degrees F. Melt butter in skillet and cook the onion until transparent. Add the beef, stirring frequently, and cook until it loses its red color. Remove the skillet from the heal. Drain off excess fat and set aside. In a bowl, mix the flour, chili powder, 2 tea spoons salt, pepper and broth. Stir this into the meat mixture. Return to heat and cook over medium flame, stirring constantly, until thickened. Gently fold in the irard-cooked eggs. Transfer the contents to a lightly-greased two- quart casserole. In a saucepan, combine the corn, beaten eggs, re maining salt and milk. Cook over medium heat, stirring until thick ened. Pour the corn mixture into the casserole, and bake for 35-40 minutes. Pipit'.* hot rolls are love ly to dish up the sauce. 1© 1990, Tribune Media Servicer. ItlsGood^ Good ’n’ Easy Snack Cake Whenever the kids crave something sweet or unexpected guests arrive, it’s easy to whip up a homemade snack cake. Whatever the occasion, opt for rme made with the convenience and healthful goodness of an oat bran muffin mix. Vi cup grated carrots 1 package (7 ounces) Martha White Oat Bran Muffin Mix Ixjwfat Cream Cheese Icing, following ( arrot Pineapple Snack Cake is ill vf (he recipe to have on hand to satisfy a sweet tooth and provide needed fiber. The grated carrot and crushed pineapple add natural sweetness and great tex- t ui i to the cake. The creamy icing is simply lowfat Neufchatel cheese mixed w ith a little honey. Ik St of all, for those counting i alories and watching their cho lesterol intake, the cake is delii'ious when prepared with the two egg w hites and served with a light dusting of confectioners’ sugar instead of the icing. Carrot Pineapple Snack Cake I egg or 2 egg whites, beaten 1 can(8‘/« ounces) crushed pineapple in its own juice, drained (reserve 3 table spoons juice) Cooking Corner German Cognac Pate: An Appetizing Idea Planning a special meal or buffet? Some of the most ap petizing ideas, food-wise, come from Kurope, the best chefs agree, (lermany is espe cially renowned for its win ning ways with one of the world's most elegant appetiz ers pates. Pates are basic fare at many restaunuits in (k'rmany. As di ners are perusing the menu and ordering, they are served one or two delicious pates and a variety of crackers and hard rolls. The flavor-ful pate spread on crackers is a perfect complement to a hearty ale- and it will take lhi‘ edge off of anyone’s appetite. While visif’ng (lermany re cently. '''’aer’s Director of Home K o . mics, Mary Han- neman, trie , several local pates. After returning to the Oster Test Kitchens, she de veloped a basic pate recipe that is delicious and easy to prepare. Try it served with crusty rolls and crisp crac kers. This pleasing pate may earn you a pat on the back. 4 ounces liver sausage, cut in 4 pieces 2 teaspoons heavy cream 2 teUvSpoons Cognac dash salt Cognac Pate 1 tablespoon strained green peppercorns 1 green onion with top, cut in l-inch pieces Assemble “Oster” Food Processor Accessory. Place green peppercorns and onion in processor bowl and cover unit. With hand on cover, process continu ously until ground. Re move cover, add liver sausage, cream. Cognac and salt. Cover and pro cess 4 Fast Pulses or until well mixed. Serve on crac kers, toast or pumpernic kel bread. Yield: 2/3 cup Raw milk has become a hot item in some areas of North Carolina, but the only way to get it is to buy a cm ‘The phone’s been ringing off the hook with questions from people wanting to buy raw milk,” says Dr, John Rushing, extension food science specialist at North Carolina State University. The sell ing of raw milk is illegal in North Carolina, but the extension specialist admits that “enforce ment is slim to none. We don’t have enough milk inspectors to cover the , state.” Some people have tried to get around laws against selling raw milk by selling “shares” in a dairy farm or in a goat herd, but these ploys are also illegal. There have been two incidences recently when people were exposed to raw milk with disastrous results. Raw milk was accidentally pumped in on top of pasteurized milk when a valve malfunctioned at an Illinois dairy. Some 16,284 people got sick and two of them died because the salmonella bacteria were not destroyed during pasteurization. An outbreak of listeriosis occurred in California when a Mexican-style cheese was made with underpas teurized milk. Some 103 people got sick and 40 died. If raw milk’s so dangerous, how did people survive before pas teurization? *^00 just ended up get ting all the diseases. Some of them lived and some of them didn’t. We really came out of the dark ages when we started pasteurizing milk ” Rushing says. Rushing recommends that people who have cows or goats at home pasteurize the milk. Heat the milk until it reaches 145 degrees and hold it there for 30 minutes. If the milk is heated in a double boiler, It won’t bum or stick. “Don't tij pasteurize milk in the microv/J it doesn’t heat evenly enouj] Rushing says. ^ This “Additive” Has Alwayi Been Present In Milk Some people are worried about a new “additive” called bovine somatotropin, or BST, that is found in milk. BST is not new and it’s not an additive. “All cows produce BST and it is naturally found in milk,” says Dt. John Rushing, extension food science specialist at North Carolina State University'. Researchers have tested injec tions of this natural chemical on cows and have found that it in- creEises milk production without in creasing the amount of food that the cow is fed. That means that milk can be produced more economically. But tests are still being run, and BST is not available to farmers. “I don’t consider BST to be a food safety issue,” Rushing says. “BST is a protein, so it’s digested in the stomach and intestine. It was studied in the 1950s as a possible treatment for growth disorders in humans, but it had no effect on people even when it was injected. Finally, it has always been pr?s in milk.” The FDA has already ruledil BST represents no health profeli There is a push to require a spec label if milk comes from a cowtlu been given BST. It’s hotly del^ti but from a scientific standpoint,! data indicate that there wouli no health problem.” If it’s not a health problem,? are people worried? Rushings “chemophobia” in our sodety,a(j trust of any sort of chemical, thinK of miik as that perfeafooi feed to babies, so we get antsy?,'t we hear about chemicals,’’0 objections are raised by s farmers, who fear the increas production would lower prices producers. Animal rights actiii have also objected to BST, althoi Rushing says there is no e that BST harms a cow. (kinsumers do not have to in about BST levels in milk in gra stores harming their families, extension specialist concludes. SCREW LOOSE? — To insure that a screw won’t come loose, dip it in glue before using. PLAYING WITH FIRE When grilling outside, alwayslij something on hand to quench fire flareup caused by drippinj You can use a spray bottle, bit child’s water pistol is more fun Preheat oven to 350 °F. Grease an 8-inch square baking pan. In mixing bowl, combine beaten egg or egg whites, pineapple, re- .served juice and carrots. Blend in muffin mix just until moistened. Pour batter into prepared pan. Bake 24 to 26 minutes or until golden brown and cake begins to pull away from sides of pan. Cool in pan on wire rack. Spread with I.owfat Cream Cheese Icing. Makes 6 to 8 servings. lx)wfat Cream Cheese Icing: In mixing bowl, combine 3 ounces softened Neufchatel cheese and 2 teaspoons honey. Blend well. For more easy recipes that start with convenient mixes, write for “F:;asy Baking,” .Martha White Kitchen, P.O. Box 58, Dept. 390-A, Nashville, TN 37202.
The Carolina Times (Durham, N.C.)
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June 30, 1990, edition 1
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