—Lancaster Farming, Saturday. Mar. 9, 1974 34 v«%v»v.v.v.v. , .v vXv.vXwlwy, V. . . V ,"■ '' :?f> ,'" '- J vr *jA T '* ft *** j;h* - iy&tmi 1 ■*■ _,*'.» 7< «• * ■ V 1 , » ' << ' ‘ , , K > Z* \ i- ■*» *? * r 3'’ ‘~* .*, - : -' * ! 1 . V ■•' , *, ■ "1 ’ «' V '-M;vt ' )'. 'i, ,*’. I* , t ’ "'/■ ,~ V - . t*S* f v '•> to *“' f ,*l■' ?' . -* - * - *. , At, ', 0 , . -- . -W iat'Jlm - »»--«■- ** ■' Pjßirt, -V '‘Va w .-“M k f'' *> ," •/* • Americans have come to associate foods with different regions of the world - they pick and choose their diets from traditions of the whole world. Our food has all sorts of social, geographical and cultural traditions. For instance we think of baseball and hot dogs, San Francisco and Chinese food, New Orleans and shrimp gumbo, the Southwest and chili, Mexico and tacos, or tequida, whichever you prefer, young people and sold food, and so on. Although you won’t find recipes for the above mentioned foods, this week in Homestead Notes, we feature the hearty eaters of Vermont, and some of their recipes, taken from “The Vermont Village Cook Book." Being a Vermonter myself, I can assure you that they are hearty eaters, especially in winter, and the recipes are delicious. I hope you will take the time to tiy some of those you will find here, and enjoy them as well. You will find recipes from beverages to appetizers to main dishes to desserts, along with a fine recipe for venison. We’ll even tell you how to cook a ruffed grouse. Hope you have a good time with these, and enjoy them as much as I do your Pennsylvania Dutch cooking. Bobo’s Hay Tonic % cup maple syrup (or half honey) Vz cup vinegar 1 teaspoon baking soda Vz teaspoon ginger 1 gallon cold water Mix and serve, A very refreshing summer drink, especially after haying. 1 grapefruit 1 orange 1 lemon 1 tablespoon Epsom salts 1 tablespoon cream of tartar Cut the fruit in quarters and place in covered container. Add one tablespoon Epsom salts and one tablespoon cream of tartar. Pour on one quart boiling water. Let the mixture stand for 12 hours at room temperature, then strain and put in the icebox, covered Marinated Shrimp 2 pounds cooked shrimp 1 clove garlic Vfc cup celery and 1 scallion, chopped fine 1 tablespoon chopped chives 6 tablespoons olive oil 3 tablespoons lemon juice Vi teaspoon Tabasco 2 tablespoons each chili sauce and ketchup 2 tablespoons horseradish 1 tablespoon prepared mustard Vi teaspoon paprika % teaspoon salt Rub large mixing bowl with garlic and combine remaining ingredients. Marinate shrimp in mixture for 12 hours. Serve chilled. After years of being more devoted to cocktail sauce than to shrimp - one taste of this recipe and my devotion switched to marinated shrimp. XXX Cream of Cucumber Soup 2 medium cucumbers, grated coarsely 4 tablespoons butter 2 tablespoons flour 1 quart milk 1 cup chicken stock Salt, pepper Dill Saute’ cucumber in half the butter, set aside. Melt rest of butter, add flour, stock and milk, salt and pepper. Add cucumbers and heat thoroughly. Serve hot or cold with sour cream, topped with dill or parsley. How to Cook a Ruffed Grouse 1. Clean bird as soon after shooting it as possible 2. Do not hang. Put in yonr icebox. 28 roses, take petals only 3 Skin it. This gets nd of all feathers or down If there are 8 0 white clover blossoms shot holes in the breasts they may contain feathers; probe 4q re( j c j over blossoms with a toothpick or tweezers and extract. 10 poun{ j s w hit e sugar 4. Have bird at room temperature. Heat oven to 375. Do not size of an acorn wash bird m water but wipe dry with a cloth wrung out in H eat sugar, but not until brown or melted. Add six cuds lemon juice. Salt and pepper bird inside and out. Truss. Put boiling water . Bo}l l 0 minutes with alum Take from stow lump of butter the size of a small egg in the cavity. Tie a thin 0 stove, r * ■■= k *v Landgrove Library Vermont Daisey’s Cure for Arthritis 1 4 ** strip of salt pork over breasts. Do not stuff. Put bird in baking pan and into oven, cook for 20-25 minutes, basting with butter five minutes before done. Remove pork and discard. 5. Serve with bread sauce, currant jelly, and a bottle of good Bordeaux. Do not bother with vegetables, although some creamed celery is not amiss. Serve a bird apiece, breast only, as the legs are not fit to eat. 2 pounds venison V* cup fat 1 cup diced celery Vz cup minced onion 1 bay leaf 4 tablespoons butter 1 clove garlic 1 cup diced carrots 2 cups water 1 teaspoon salt 4 tablespoons flour 1 cup sour cream Cut venison in pieces and melt fat in heavy frying pan. Add meat and garlic. Brown on all sides and arrange in dish. Put vegetables in remaining fat and cook for two minutes. Add salt, pepper and water. Pour over meat. Bake in slow oven until meat is tender. Melt butter in frying pan and stir in flour. Add water that the meat was cooked in and boil until thick. Add sour cream and more salt if necessary. Pour over meat and vegetables. Serve with buttered noodles and currant jelly. This was a favorite of my friends, as I had plenty of venison in my freezer last winter. 1 teaspoon salt Vi teaspoon rosemary leaves Vz teaspoon ground thyme Vi teaspoon ground black pepper 1 teaspoon whole cloves 1% teaspoons whole allspice 1 bay leaf, crumbled 1 teaspoon slivered lemon rind 2 slices lemon 2 tablespoons fresh lemon juice 2 beef bouillon cubes 2 cups hot water 5 pounds boned and rolled leg of lamb Vz cup sliced fresh onion Vz cup sliced carrots Vk tablespoons flour 2 tablespoons cold water Heat first 12 ingredients to boiling point. Pour over lamb. Cool and marinate in refrigerator 24 hours, turning several times. Add vegetables cover and bake in pre-heated slow oven for two hours or until lamb is almost tender, basting time to time with marinade. Remove cover and bake an additional IVi hours or until brown. Remove meat from pan. Strain gravy and thicken with flour mixed to a smooth paste with two tablespoons water. Cook until slightly thickened. Serves 12. Pitcher Smith XXX Seven Layer Casserole 1 cup rice, uncooked 1 cup whole kernel corn Salt and pepper 2 cans tomato sauce 1 onion, minced 1 green pepper, minced % pound ground beef 4 strips bacon Heat oven to 350. Use two quart casserole with cover. Put in rice, com, salt and pepper, one can tomato sauce, V 2 can water; add onion and peppers. Then add beef, seasoned with salt and pepper. Pour over one can tomato sauce and % can water. Cover with bacon. Cover, bake one hour, uncover, bake % hour. Serves 4-6. Eckhardt Venison with Sour Cream XXX Marinated Fresh Lamb Roast XXX Hon ey Without Bees Morgenroth Don’t lose it before you use it! Vitamin C or'its less popular term, ascorbic acid, long recognized as an im portant nutrient, is also one of the most sensitive to destruction when the commodity is subjected to adverse handling and storage conditions. Plant tissues contain oxidase systems that are capable of oxidizing ascorbic acid Unfavorable con ditions involving high or low (nonfreezvng but chilling) temperatures, physical damage and wilting will produce stress conditions in the tissues. This accelerates the oxidation of ascorbic acid Jordan Leafy vegetables usually keep best when stored just above their freezing tem peratures-which also is the most effective way to maintain the vitamin C content in vegetables. Kale which wilts easily-loses its ascorbic acid at relatively high (above 50 degrees) temperatures. Spinach, turnip greens, and collards do, too. Cabbage loses ascorbic acid more slowly - the reasons for this have not been determined Low temperatures are not the answer to all fruits and vegetables, in fact, some are injured at temperatures well Ballantme add rose petals and clover, which have been picked apart. Let stand 20 minutes. Strain, then pour into jars. XXX Chocolate Pecan Pie Pastry for 9 inch one-crust pie 2 squares unsweetened chocolate 2 tablespoons butter or margarine 3 eggs % cup sugar % cup dark com syrup % cup pecan halves Melt butter and chocolate together. Beat with eggs, sugar and com syrup. Mix in pecans. Pour in pastry-lined pan. Bake at 375 degrees 40 to 50 minutes. Serve with vanilla ice cream or whipped cream. XXX Bill’s Cranberry Goozle 1 cup uncooked quick oatmeal % cup flour 1 cup brown sugar Vz cup butter 1 pound can whole cranberry sauce Mix oatmeal, flour, sugar and cut in butter until crumbly. Put half of mixture in buttered BxB pan, add the cranberry sauce. Then top with the rest of the mixture. Bake in 350 degree oven 45 minutes. Great hot with ice cream, chewey cold. iLADIES I HAVE YOU HEARD? By Dons Thomas, Extension Home Economist ASCORBIC ACID —and You Landgrove Library Landgrove, Vermont Landgrove Library above their freezing tem peratures. “Chill suscep tible” items might be sweet potatoes, cucumbers, squash, tomatoes, bananas, and some others. The loss of ascorbic acid in peas and beans may be slowed by storing these vegetables in the pods. GET THE MOST FROM BREADAND CEREAL DOLLAR Breads and cereals cost only pennies per serving, and those that are whole gram or enriched provide additional amounts of vitamins, minerals and food energy. To help you get your money’s worth from breads and cereals, consider these points: - Whole-grain or enriched products are more nutritious than unenriched products. - Spaghetti, macaroni and noodles in packages marked “enriched” are more nutritious and usually cost no more than unenriched ones. - Ready-to-serve cereals in multi-packs of individual boxes may cost two or three tunes as much per ounce as the same cereal in a larger box. - Cereals you cook yourself are almost always less ex pensive than the ready prepared ones. Nichols
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