—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