March 23,1981 Page 13
Lentils—inexpensive, good food
Lentils can be used as a meat
extender to provide vegetable
protein. They also supply
energy, B vitamins, calcium
and iron, and fat content is low.
The protein quality is very
high, so you need use only a
small amount of animal protein
to supplement lentils.
Lentils are good for you, but
th e y a ls o h a v e o t h e r
advantages. They’re economi
cal, available year-round, easy
to store, versatile—and they
taste so good.
Remember, you Don’t need
to soak lentils before you cook
them.
To Prepare Lentils for
Casseroles, Salads or Alone
Wash and put in a heavy
saucepan. For each pound, add
5 cups and water and 2
teaspoons salt, bring to the
boiling point; reduce heat to
simmer. Cover tightly and cook
for 30 minutes. Yield: 6 2/3
cups cooked lentils and 1 cup
liquid.
Save the liquid and use it in
soups, gravies or stews; there’s
nutrition in it.
Lentils can be served alone.
Their mild—but distinctive—
flavor can be accented with a
little butter o f margarine or
with a sauce. Or, add sour
cream , m ushroom s, nuts,
c h e e s e s , b ro w n s u g a r ,
molasses, onions—use your
imagination and do a little
experimenting.
H ere are som e te ste d
combinations:
Rance Style Lentil Casserole
4 cups cooked lentils
1 pound ground beef
1 package onion soup mix
1 cup catsup
1 tsp. prepared mustard
1 tsp. vinegar
1 cup water
B ro w n b e e f. S t i r in
remaining ingredients. Bake at
400 degrees for 30 minutes.
Because it freezes nicely, you
can prepare this ahead for
barbecues. Serves 8.
Lentil Fry
Food
Macaroni, beans and potato
salads
Jello fruit salads
Applesauce, canned fruit
Kidney or garbanzo beans
Cottage cheese
Swiss or cheddar cheese
The real clincher at the salad
bar is the dressing. The
dressings contain about 240
calories per three tablespooon
scoop whether it’s Roquefort,
Italian, Russian or Thousand
Island you choose. French
dressing contains about 20
c alo ries p er sco o p , and
mayonaise contains about 300
calories per scoop. If you
regard one scoop as a mere dip
in the bucket and drizzle two or
three over your salad, the
Chili Lentils
(Ingredients to serve 8)
Fry in butter: 1 cup of 2 cups cooked and drained
cooked lentils and 1 cup of lentils
cooked, diced potatoes, all 1 No. 2 !4 can tomatoes
seasoned with onion salt. Serve 1 tbsp chili powder
1 *4 tsp. salt
with chili sauce.
Good with: Sauerkraut and 1 clove garlic
weiners, or red cabbage with ' 1. tsp. ground oregano
vinegar dressing, and nutbread 1 pound ground beef
1 large onion (minced)
slices. Also roast beef.
If you, cook the full package
Brown meat in small amount
(1 pound) of lentils to make a
casserole, you will have some of oil, breaking it into bite size
left over. In two or three days pieces. Add onion and garlic
take the remaining lentils from and saute until limp but not
your refrigerator and make brown. Now discard the garlic.
them entirely different, but oh, Add all other ingredients and
simmer for about an hour.
so good.
Makes a fine picnic or barbecue
dish.
Lent-A-Patties
, For each person served, use 1
cup of cooked lentils, 1 beaten
egg, seasoned with onion salt.
Blend and drop by tablespoon
fuls into fry pan of medium hot
cooking oil. Press flat and fry
on both sides .until delicate
brown.
Lentil-Rice Loaf
1 cup cooked brown rice
1 cup cooked lentils
1 beaten egg
*4 cup finely chopped onion
2 tbsps cooking oil
1 cup croutons
1 cup sieved, canned tomatoes
% tsp. thyme
J4 tsp. sage
Saute onion in the oil until
limp but not brown. Remove
from stove. Add rest of
ingredients including rice. Pour
into casserole and bake in a 350
degree oven for 35 minutes.
from Pennie Little
end Clint Jacks
_____________________
Small herds profitable
The circular tells how small
Beef production operations
don’t necessarily have to be big beef producers can improve
their cattle operations, gives
to be successful.
About two-thirds of the beef health and nutrition recom
cows in the U.S. are in herds of mendations for cattle and
fewer than 100 cows, and includes marketing tips and
nearly one-half are in herds of information.
A well-managed, small-scale
Lentil Soup
fewer than 50 cows, according
to a recently published Oregon e n te rp rise can be m ore
2,cups dry split peas or lentil
State University Extension p ro fita b le th a n a large
1 quart water
Service circular entitled “Beef operation that is not well-
1 ham hock
Production for Small Farms,” managed, and even a part-time
c a ttle e n te rp rise can be
7i cup finely chopped celery
EC 1033.
1 cup finely chopped carrots
The new publication answers profitable, the publication
1 tsp. finely chopped onion
many questions th a t are states.
The 16-page circular is
frequently asked by small-scale
Place all ingredients into or part-time farmers who are available free at the Extension
office.
large kettle. Boil gently about 2 trying to raise beef-cows.
hours or until the consistency
desired for soup. Remove ham
hock. If desired, press peas
through a coarse sieve to get
puree. Chop meat in from bone
and return to soup. Season
with salt and pepper to taste,
seminar on Thursday March 26
How to get the most profit
add water if needed. Yield: 8
at 7:30 p.m. in the Tribal Court
from
your
cattle
will
be
the
servings.
room. All cattle owners are
For a superb flavor and to subject of the second cattle
welcome.
stretch quantity, add a can of
potato soup and reheat.
Cattle
Sem inar
II
Publication recommends cattle vaccination
Cattle vaccination is an
im p o rta n t m an ag em en t
practice in any cattle producing
operation. The Oregon State
University Extention Service
has produced a new Extension
Circular dealing with the
various types of cattle vaccines
available, which to use and
when to use them.
The publication entitled,
there are only 5 calories in six “Cattle Vaccines—Which to
to eight cucumber or celery Use?” EC 1060, states that at
slices. If you fitted a four-cup the very best, vaccines and
salad bowl with a combination injections are an aid. Good
of these vegetables which also sanitation, management and
are rich sources of vitamins A
and C—your entire dish would
be well under 100 total calories.
But what about the other
salad bar items we usually load
Ornamental shrubs and trees
up on? Take a look at the can be pruned anytime of the
following list:
year, but pruning them just
b e f o r e t h e i r r e s p e c tiv e
bloom ing periods usually
Calories
yields the best results.
(per half cup)
Since many ornamentals are
120-180
selected on the basis of their
120-15-
flo w e rs o r b e r r ie s , th e
50
blooming period is a good
120
guide to when the plant should
120
be pruned.
225
Shade trees and summer
blooming shrubs should be
calories—most of which are pruned in the dormant season
from fat—add up fast. A final before growth starts. Some
touch of croutons, bacon bits shrubs that should be pruned in
or other toppings provides February or early M arch
considerable calories and each include hydrangea, roses,
package of crackers adds butterfly bush, cotoneaster,
another 40 to 60 calories.
firethorn, holly, hawthorne
A salad bar can have a low- and flowering crabapple.
caiorie image but only if you
Pruning these ornamentals
go heavy on the lettuce and now will cause vigorous growth
vegetables and easy on the in the spring and promote
creamy salads, salad dressings blooming.
and condiments.
On the other hand, shrubs
Stalking the salad bar
Persons w atching th eir
w aistlin es sh o u ld w atch
themselves at salad bars.
It’s true that plain, raw
vegetables are low in calories.
Lettuce, for example, has only
5 to 10 calories per cup; a
cherry tomato also has only 5
calories. There are 20 calories
in each cup of califlower, green
pepper and mushrooms; and
about 30 calories in a cup of
carrots or bean sprouts. And
Serve with your favorite gravy
or any undiluted cream soup,
heated.
n u tritio n a l p ra c tic e s are
necessary to achieve the desired
results.
The circular describes how
the two basic categories of
cattle vaccines, live products
and killed products should be
handled and briefly explains
some of the disease prevention
characteristics of each.
According to the circular, no
vaccine is 100 percent effective.
The age of the animal, passive
immunity the animal has when
vaccinated and stress the
animal may be under all have
an affect on the animal’s
resistance to disease.
The publications recom
mends vaccines for cows,
calves, replacement heifers,
weaner calves and bulls. The
recommendations are separate
ed into three time categories;
calving time, branding time
and preg-testing and weaning
time in the fall of the year.
“Cattle Vaccines—Which to
Use?” is available free at county
Extension offices or free by
mail from the Bulletin Mailing
Service, Industrial Building,
OSU, Corvallis. 97331
Now is the time to prune shrubs
that bloom in the spring should
not be pruned until after their
flowering period. These include
camellias, deutzia, forsythia,
lilac, moonlight broom and
flowering plun.
When pruning, first cut out
dead, diseased, injured, weak
and twiggy growth. Next
remove shoots or twigs that are
growing in the wrong direction,
getting out of bounds, or
crowding and crossing other
limbs.
Finally, finish the job by
thinning out where necessary
for even spacing of branches,
ease of spraying and to
maintain moderate growth.
Roses are a special case.
They may need a light, medium
or heavy pruning. In all cases,
the old canes and crossing
growth should be removed.
For light pruning, remove
about one-third of last year
s growth. That will leave the
remaining canes about two and
one-half to four feet high. Light
pruning is best for rambling
and climbing types of roses.
With moderate pruning, cut
the canes back to about half
their length. Weaker canes
should be cut back even more.
The canes that remain should
be 18 inches to two feet high.
Heavy pruning is recom
mended for bush-type roses
and hybrid teas. Cut the canes
back to within six to eight
inches of the ground. Heavy
pruning keeps the new wood
close to the ground so the bush
does not become leggy. It also
keeps the flowers near the
ground.
Pruning prevents shrubs
from becoming overgrown and
formless. It also keeps plants
healthy by removing dead,
diseased of injured wood and
im proves a ir c irc u la tio n
around the plant.