Summer is a time for easy-to-transport foods

May 19, 2004|DONNA CLORE

As food and nutrition chair for Boyle County Extension Homemaker Association, Marthetta Clark has been helping provide information essential to serving food in the summer.

She recently assisted with a meeting for homemaker members from the eight clubs in the county as they learned about foods to serve for picnics, tailgating and other outings and how to keep them safe to eat.

Mercer County Extension Agent Carolyn Royalty presented information on the topic. Marthetta prepared foods for the group to taste.

Marthetta is retired from Whirlpool and Matsushita, but when she was working, she "cooked because I had to for my family and didn't enjoy it very much."

Her family includes four daughters, 11 grandchildren and three great grandchildren. She and husband Howard celebrated their 50th wedding anniversary last year.


Marthetta, who has lived in Danville most of her life with the exception of living four years in Garrard County, is cooking more now and "especially likes to cook breads and casseroles."

Sour dough breads are favorites.

"I like casseroles because they have all the vegetables you need in them. You just have to add a meat and salad and you have a meal," says Marthetta, who has been a member of the 76er's homemakers club for five years, and has served as its vice president.

Neither she nor husband Howard eat a lot of sweets so she doesn't make them.

"They end up wasted."

She has scaled back on a lot of her cooking.

"I've learned how to down-size my way of cooking since there are just two of us home now."

The George Foreman Grill comes in handy and is easy for cooking chicken breasts and other meats in just a few minutes.

They eat a lot of salads and fresh vegetables, "especially in the summer when you can get vegetables at the farmer's market."

A real love of Marthetta's is sewing. She made her children's clothes when they were growing up as well as many other things. Now, her sewing "is mainly for the house - curtains, quilts, pillows, etc."

Entries in the county fair and homemaker contests have proven worthwhile.

She has won blue ribbons and grand champions at the county, area and state levels.

A "love of plants and having a green thumb" has resulted in additional winnings at the county fair on her plant entries. She and her husband don't have a vegetable garden any more.

"It's mainly indoor plants and flowers now."

Two-Way Shredded Beef

1 medium onion, cut into quarters

3 garlic cloves

1 (3 1/4 pound) boneless beef chuck shoulder or bottom round roast, cut into 4 pieces

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup water

Place the onion, garlic and beef in a slow cooker. Sprinkle with the salt and pepper. Add the water. Cook, covered, on low for 9 1/2 hours or until the beef is tender.

Remove the beef from the cooking liquid and cool slightly. Strain the cooking liquid, reserving the liquid and discarding the solids. Skim the top of the reserved liquid. Trim the beef. Shred the beef using 2 forks.

Divide the shredded beef into 2 equal portions. Add 1/4 cup of the reserved cooking liquid to each portion. You may store, covered, in the refrigerator for up to 4 days. Yield: 8 servings. Nutrients per serving: 310 calories, 37 g protein, 2 g carbs, 16 g fat, 127 mg cholesterol, 376 mg sodium.

Macadamia Nut Butterscotch Bars

3/4 cup butter or margarine

1 1/2 cups packed brown sugar

1 tablespoon vanilla extract

2 eggs

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 cup coarsely chopped macadamia nuts

1 cup butterscotch flavored chips

Preheat oven to 350 degrees. Grease bottom and sides of 13- by 9- by 2-inches pan with shortening. Heat butter and brown sugar in 3 quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat. Pour sugar mixture into large bowl. Add vanilla and eggs; beat with electric mixer on medium speed until blended, or mix with spoon. Add flour and baking powder; beat until well blended. Stir in 1/2 cup each of the nuts and butterscotch chips. Pour mixture into pan.

Sprinkle with remaining nuts and chips. Bake 25-30 minutes or until top is golden brown and center is set. Cool completely, about 1 hour. Yield: 48 bars. Nutrients per bar: 110 calories, 6 g fat, 15 mg cholesterol, 50 mg sodium, 13 g carbs. (Note: Toasted sliced almonds can be substituted for macadamia nuts.)

Marinated Carrots

2 pounds carrots, sliced

1 cup tomato soup

1 bell pepper, chopped

1 onion, chopped

1 tablespoon Worcestershire sauce

3/4 cup vinegar

1 tablespoon dry mustard

1/4 cup vegetable oil

1 cup sugar

Salt and pepper to taste

Cook the carrots in a small amount of water in saucepan until tender or steam; drain. Spoon the carrots into a large bowl. Combine the soup, bell pepper, onion, Worcestershire sauce, vinegar, dry mustard, oil, sugar, salt and pepper in a saucepan and mix well. Bring to a boil. Boil for 2-3 minutes. Pour over the carrots. Marinated, covered, in the refrigerator until ready to serve. Serve cold using a slotted spoon.

Yield: 12 servings. Nutrients per serving: 130 calories, 1.5 g protein, 30 g carbs, 5.5 g fat, 2.5 g fiber, 155 mg sodium.

12-Hour Cabbage Salad

1 medium head cabbage, grated or chipped

1 large sweet green pepper, chopped/diced

1 cup celery, cut up fine

1 small onion, diced

Mix the following ingredients together for the dressing:

1/2 cup vinegar

1/4 cup salad oil

1/2 cup sugar

1 teaspoon salt

1 teaspoon celery seed

Pour dressing over prepared vegetables and mix well. Refrigerate 12 hours (overnight) before serving. Keeps well in refrigerator for several days. Yield: 24 servings: Nutrients per serving: 70 calories, 2.5 g fat. 110 mg sodium, 11 g carbs, 1 g fiber, 1 g protein.

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