Decorating Artist
(Continutd from Pat* U|
ahd water color. Another craft she enjoyed was making
Christmas decorations such as pine cone wreaths and
teaching people to make them. She gave talks on
Christmas decorations and antiques. She also enjoys
cooking. Here are some of her favorite recipes. Why not
try her round Easter bread recipes. It might be well to file
her Ratatouille recipes until the vegetables are in season
and plentiful. Most women are anxious to try new recipes
for eggplants and squash when you have so many in your
gardens and these recipes call tor both plus other
vegetables that are abundant at the same time.
Tsourekla
(Round Easter Bread)
3 lbs. flour
Vi lb. butter
1 % cups sugar
IMs cups of warm milk
6 eggs
2 pkgs. of yeast
1 teaspoon salt
1 tablespoon grated lemon peel (grate through yellow peel
only; the white part is bitter)
1 teaspoon vanilla (or % teaspoon cinnamon and %
teaspoon ground cloves)
Sesame seeds
5 raw eggs which have been dyed red
Dissolve yeast in Vi cup of warm water and set aside.
Cream butter, add sugar gradually and cream well. Add
six eggs, one at a time, and beat. Add grated lemon peel or
spices, salt, about half of the flour, and warm milk. Beat
until smooth. Add dissolved yeast and beat. Pour this
mixture into remaining flour and knead until dough is
smooth and elastic.
Cover dough with waxed paper, then clean towels. Let
stand in warm place (about 80 degrees) until dough is
double original size. This will take about two or three
hours.
When dough has risen, punch it down with fist. Divide
into two equal portions and shape each into a smooth ball.
Allow dough to rest ten minutes. Butter a baking sheet
15% by 12 inches.
Roll each ball of dough into a long roll about three feet
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* Speed Control to regulate blower is optional After room heals up it
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* Overall Dimensions 24 in high, 20 in deep 31 in wide at front
23 in wide at back
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* 2 in, 14 ga tubes
*67 lbs shipping wt (actual - 57 lbs)
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long and one to one and one-halt inches in diamter.
Place the two pieces of dough on baking sheet.
Form a loosely braided ring, leaving spaces for the five
colored eggs.
Place colored eggs Into spaces of braid.
Cover with waxed paper, then clean towels and let rise
in warm place until double its original size.
Brush wreath with beaten egg and sprinkle sesame seed
on it.
Bake in preheated oven at 350 degrees for 45 to 50
minutes or until bread Is golden brown.
When bread is removed from oven the colored eggs on
the top will be hard cooked. Baking colored raw eggs is the
traditional Greek method of preparing Easter eggs.
RatatouUle I
(A wet version 1
Ratatoulhe is delicious with roasts, particularly lamb,
4 tablespoons olive oil, more as needed
Vegetables:
2 large yellow onions, coarsely chopped
2 medium green peppers, coarsely chopped
2 cloves garlic, minced
1 medium eggplant
2 medium zucchini
4 cups (1 two-pound can) Italian tomatoes, undrained
In a large heavy, lidded 11 or 12 inch skillet, 2% inches
deep (preferably enameled ironware), or shallow 2M- or 3
qt. lidded flameproof casserole heat the oil.
Cook the onions, green peppers, and garlic slowly until
they are tender but not brown. Turn off beat while other
vegetables are prepared. Wash the eggplant, cut off the
stem, cut in 1-inch cubes. Peeling is not necessary. Wash
and lightly scrape and zucchinis, cut off ends, cut in
inch slices.
In another skillet, heat more olive oil. Quickly, on high
heat, saute the eggplant and zucchini, a few pieces at a
time, about 1 minute on each side. (This will require more
oil; the eggplant soaks it up.) As each batch is finished,
transfer it to the skillet with the onions and peppers. Add
the tomatoes to the other vegetables.
Seasonings:
IVt teaspoons salt
V« teaspoon freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried basil
I bay leaf
Vz cup finely chopped fresh parsley
Add the seasonings and stir to mix thoroughly. Bring to
a simmer. Cover and cook 45-60 minutes over a very low
flame, as low as possible, until zucchini and eggplant are
tender but not too mushy. Check and correct seasonings,
adding any extra salt, pepper or herbs in small quantities
to taste. For later serving, cool and refrigerate. To reheat
bring slowly to a simmer, and simmer just to heat
through. It can also be served cold.
Garnish by sprinkling with V* cup finely chopped fresh
parsley.
Serves 8-10
Cooking time: % to 1 hour.
This is particularly delicious served cold. It is a
refreshing first course when eaten by itself, or spread on
bread, or served with slices of Hungarian or Polish
sausage. Hot, it is a good accompaniment for a pork roast
or chops, for a simply cooked chicken dish, for veal. It is
excellent for a buffet as relish, vegetable or salad, hot or
cold.
Vegetables:
2 or 3 small eggplants
or 4 small zucchinis
large onions, sliced
medium green peppers, sliced
cloves garlic, minced
cups (1 two-pound can) Italian plum tomatoes, drained
tablespoons tomato paste
4 tablespoons olive oil, more as needed
Wash the eggplants, remove ends, cut in Vz-inch slices.
If slices are very unequal in size, cut the larger ones in
half. Peeling is not necessary. Wash and lightly scrape the
zucchinis, remove ends, and cut in %-inch slices. NOTE:
Large eggplants and zucchinis will have more moisture.
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Rataouille II
(Dry version)
Lancaster Farming, Saturday, March 15,1975 —
To extract it, place the sliced vegetables in a bowl,
sprinkle them with salt, put a weight on top and let stand
for 30-60 minutes. Drain; wash and dry each piece. Cut the
eggplant so that slices of it are about the same size as
zucchini slices. .. x it _
In a heavy skillet, heat the oil and quickly saute the
eggplant and zucchini slices, a minute on each side,
removing them as they are done to a bowl or plate. (More
oil will be deeded; the eggplant soaks it up.) In the same
skillet, heat more oil (4 tablespoons). Slowly cook the
onions, peppers, and garlic until they are tender but not
brown. Add the drained tomatoes mixed with the tomato
paste.
Seasonings:
1 teaspoon salt
V* teaspoon freshly ground black pepper
1 teaspoon dired oregano
1 teaspoon dried basil
1 bay leaf, crumbled
Vz cup finely chopped fresh parsley
Salt and pepper for sprinkling
Add the seasonings except the last. Stir carefully to mix
well. Check and correct seasoning.
Turn on oven to 325 degrees.
In the bottom of a heavy lidded 4 or 5 qt. casserole put
one-third of the tomato mixture. Next add a layer of Vz of
the eggplant and zucchini. Sprinkle lightly with salt-and
pepper. Put Vz of the remaining tomatoes on top, then the
rest of the eggplant and zucchini, salt and pepper; finish
with the last of the tomatoes.
Cover and place in preheated 325 degree oven for 45-60
minutes, or until vegetables are tender. Check oc
casionally. Tip pot and baste with the juices. If it appears
too moist, leave cover off for a while. It can be served
either hot or cold. For later serving, cool and refrigerate.
To reheat, bring to room temperature, place in preheated
325 degree oven for 3(M5 minutes, until it is just bubbling
and warmed through.
Garnish by sprinkling with V* cup finely chopped fresh
parsley.
Know Where the Activities Will Be?
Read the Farm Women Calendar.
C? EVERY WEDNESDAY IS \
mm DAIRY
SSL DAY
AT NEW HOLLAND SALES STABLES, INC.
New Holland, Pa.
If you need 1 cow or a truck load, we have from
100 to 200 cows to sell every week at your price.
Mostly fresh and close springing Holstems.
Cows from local farmers and our regular
shippers including Marvin Eshleman, Glenn Fite,
Gordon Fritz, Blame Hotter, Dale Hostetter, Bill
Lang, H. D Matz, and Jerry Miller,
SALE STARTS 12:30 SHARP
|» Also Every Wednesday, Hay, Straw &
•a Ear Corn Sale 12:00 Noon.
I
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