“Great 88 Best of Ag Progress Days”

Penn State College of Agriculture’s Ag Progress Days has come and gone, but now you and your family can savor the tastes and smells all year long. Penn State Extension’s food & nutrition program runs the food demonstrations in the Family Room building. We have created a CD-rom disc of the “Great 88 Best of Ag Progress Days” food demonstration (88) recipes with food and nutrition fact sheets from the past decade. The 108 page disc covers many topics including: salads, salsas, soups, seafood, whole grains, fruits, vegetables, nuts and beans, herbs and spices, main dishes, kids in the kitchen, breakfast, desserts, helpful tips such as silicone cooking, food shopping savings, cutting calories the easy way, food allergies and intolerances. Recipes include a nutrition analysis. Purchase yours today and help fund our Extension food and nutrition state-wide programs. Cost: $10 and $5 extra for shipping charges (makes a great gift). CDs may be ordered by calling our toll free number at Penn State University College of Agriculture’s publications office: (877) 345-0691, or emailing AgPubsDist@psu.edu Try these sample recipes from the CD to enjoy fall vegetables with a new taste twist. Chill and take along to your next tailgate. See you next year at Ag Progress!

Sweet ‘N Sour Slaw

This delicious slaw is dressed with fennel and a sweet ’n sour dressing (low fat, low sodium).
½ head cabbage, shredded fine, about 4 cups ½ cup sliced red or green bell peppers
2 Tbsp. flavored vinegar 1 Tbsp. vegetable or olive oil
1 Tbsp. honey ½ tsp. fennel seeds
Pinch oregano
Combine ingredients together in large mixing bowl. Mix well and refrigerate until ready to serve. Thisslaw will keep for one day in the refrigerator. Serve chilled on a salad plate.Serves 4. Each 1 cup serving: 71 calories, 3.5 g. fat, .5 g. saturated fat, 0 mg. cholesterol, 14 mg. sodium, 10 g. carbohydrate, 2 g. fiber, 7g. sugars, 1 g. protein.

Tomato Salsa (my favorite salsa)

3 large tomatoes, seeded and chopped (3 cups) 1 small green bell pepper, chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup) 3 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped seeded jalapeno chilies
2‐3 tablespoons lime juice ½ teaspoon salt
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavorsbut no longer than 1 week. Each 2 Tbsp serving: 10 calories, 0 g. fat, 0 g. saturated fat, 0 mg. cholesterol, 5 mg. sodium, 2 g. carbohydrate, 2 g protein