Lancaster farming. (Lancaster, Pa., etc.) 1955-current, August 09, 1975, Image 44
44—Lancaster Farming, Saturday. August 9. 1975 Recipe Exchange Home on the For the past few weeks, we have been receiving many requests for special canning recipes. Among them have been requests for corn relishes, spiced watermelon rind and pickles. As the height of canning season is with us now, we are presenting some of these recipes for homemakers as well as first time canners. Some of the recipes were selected from the Better Homes and Gardens Cook Book while some were sent in by our readers and gar nered from some area cooks. XXX Dill Pickles Line the bottom of a 2 quart jar with grape leaves, fill jars with cucumbers 4-5 inches long, halved and sliced longwise. Add to each jar, 4 heads and stems of dill, 1 teaspoon mustard seed and 1 large onion sliced. Boil together 5 cups water, Vz cup vinegar, 1-3 cup salt pour over pickles and seal. EvaEsh Quarryville, Pa. XXX Corn Relish Husk and clean 16-20 ears of fresh sweet corn. Cook in boiling salted water fc ~ 6 minutes. Plunge into cold water to halt the cooking process and drain. Cut corn off the cob without scraping. Combine 2 cups chopped celery, 2 cups chopped sweet red pepper, 2 cups chopped green pepper, 1 cup chopped onion and 2 cups each of H ATTENTIONS NOW BOOKING ORDERS LOWER PRICES ARE BACK AGAIN! Extra Special Discount Offer on Black Plastic (Trap Covers (Silage Covers) 4 Mil & 6 Mil Black Plastic Sizes available -16,20,24,28,32 and 40 ft wide by 100 ft. long ATTENTION - All orders placed the month of Aug. and today will receive an extra discount if you order now (FREE gift with order). Also available - Silage - Extra Silage Preservative |for corn silage) ZIMMERMAN’S ANIMAL HEALTH SUPPLY Also available at David Good's Sales RD#4 Lititz PA 17543 Phone 717 733 4466 sugar, vinegar, and water. Add 14 tablespoon salt, and 2 teaspoons celery seed in a large saucepan. Bring to a boll and boil for five minutes. Blend 4 cup all purpose flour, 2 tablespoons dry mustard and 1 teaspoon turmeric with 4 cup cold water. Add to the corn and place in boiling mixture. Pack loosely in jars. Process in boiling water bath for 15 minutes. Makes about 7 pints. XXX Paradise Pickles Wash firm 6 inch cucumbers and pack in a crock. Cover with brine strong enough to float an egg. Let stand for three weeks. Drain, scald and return cucumbers to the washed, scalded crock. Cover with cider vinegar and let stand for 10 days. Drain well and cut in pieces. For each 10 pounds of cucumbers use 9 pounds of sugar. Add 2 tablespoons whole allspice, 2 tablespoons whole cloves, 1 box cin namon bark. Cover and let stand 3-4 weeks when they are ready to eat. Mrs. PaulSauder Manheim, Pa. XXX Spaghetti Sauce to Can Vz bushels tomatoes 24 cruons 2 stalks celery Cook until soft and put through a seive. Add 1 cup sugar, teaspoon paprika, M> pound butter cup salt. Bring to a boil and add 1 cup Range cornstarch put in Jars and seal. Mrs.J.J.H. Denver, Pa, XXX Pickle Relish 4 quarts pickles 1 quart onions 4 quart peppers 3 teaspoons salt 2 teaspoons mustard seed 2 teaspoons celery seed 1 teaspoon tumeric 2 pounds sugar 2 cups vinegar Grind pickles, onions and peppers. Put salt on and let stand for three hours. Drain. Cook everything simmering three minutes. Put in jars and seal. This is a good way to use up large pickles. Barbie Stoltzfus Quarryville, Pa. XXX Chow-Chow Chili Sauce 12-14 pounds of tomatoes 1 pound celery chopped 1 quart small onions, ground 3 green peppers ground IMt teaspoon cloves 2 pounds brown sugar cinnamon stick 1 quart dark cider vinegar Wash tomatoes, scald and peel and slice in chicks. Cook about 20 minutes. Drain off the juice. Add celery, onion and green pepper, simmer about IM> hours. Tie cinnamon in cloth add with remaining ingredients and v* cup salt. Continue cooking for l hours. Remove cinnamon. Fill hot pint jars to within inch of top. Process in boiling water bath for 5 minutes. Makes nine pints. ★★ The | * * * * } * * * * ♦ * ♦ * * ♦ * * * * ♦ ♦ ♦ * * * * * * ♦ * * * * *- )+■ GRAND OLE OPRY TOURS: Aug. 22 thru 28; Sept. 12 thru 15. 1 NATIONAL QUARTET CONVENTION: Oct. 2 thru s. Operated by R.dgeway Tours * )f He’s Back -Tune m the Ole Sheriff, Bobby Montgomery I i ★★★★★★ ★★★★★★ ★★ ★ ★ ° n y ° Ur d ' al ★★★★★★★★★★★★★★★★★★★★★ % Shindig * * * | Cripple Creek jf Where Music and Fun Just Come Naturally } ~ ttrtx. Weekend Camping IF with purchase of ■ * Show Ticket xxx Spiced Watermelon Rind 2' 4 pounds watermelon rind *4 cup granulated pickling salt 2 cups sugar 1 cup white vinegar JMr teaspoon white cloves lemon thinly sliced 1 tablespoon crushed cin namon stick Trim pink fruit and dark green rind from the rind and cut in 1 inch cubes. Soak the pieces overnight in solution of salt and 1 quart of water. Drain and rinse rind. Cover with cold water and cook until tender. Combine sugar, vinegar, 1 cup cold water and spices. Cook 10 minutes then strain. Add drained watermelon rind and lemon. Fill hot jars with rind and syrup. Process in boiling water bath 5 minutes. Makes 3 pints. Basic Crepes . 3 tablespoons butter 3 eggs, slightly beaten 4 cup milk cup chicken broth or water cup all-purpose flour M> teaspoon salt Melt butter in 10-inch omelet pan or 8-inch crepe pan. In bowl beat eggs, milk, chicken broth and melted butter (Set aside skillet.) together with rotary beater. Blend in flour and salt until mixture is smooth. On medium-high heat, heat buttered omelet pan until just hot enough to sizzle a drop of water. For each crepe pour scant cup batter in pan, rotating pan as batter is poured. Cook until lightly browned on bottom; remove form pan or, if desired, turn and brown other side. Stack netween sheets of paper toweling or waxed paper until ready to At use. (Crepe* may be frozen.). Makes approx 12 crcpc*. Crepes to be filled need only be browned on one side. Use unbrowned side of filling. NOTE: Crepes should *ct to a thin lacy pancake almost immediately. It too much batter is poured into pan, pour off excess immediately. If there are holes, add a drop or two of batter for a patch. Chicken Curry Crepe* 12 Crepes 3 cups chopped cooked chicken 1 can (10 3 /4 oz.) condensed cream of celery soup, undiluted 1 cup halved seedless fresh grapes 1-3 teaspoons curry powder Combine all ingredients. Warm while preparing crepes. Makes approx. 3 3 4 AVAILABLE NOW FOR AUGUST SEEDING + CERT. VERNAL ALFALFA + CERT. IROQUOIS ALFALFA + CERT. SARANAC ALFALFA + CERT. CAYUGA ALFALFA + CERT. BUFFALO ALFALFA + THOR ALFALFA + W-L 305 ALFALFA + CERT. CLIMAX TIMOTHY + TIMOTHY + ANNUAL RYE GRASS + PENNLATE ORCHARD GRASS + REED’S CANARY GRASS + WINTER RYE QU2QEBS3 Smoketown, Pa. Ph. 299-2571 TONIGHT, SATURDAY, AUGUST 9, 7 P.M. THE SPEER FAMILY .it. THE CATHEDRAL QUARTET REAL HAPPINESS COMING, SATURDAY, AUGUST 16 THE LEWIS FAMILY ALSO: THE SULLIVAN FAMILY THE W. VIRGINIA GENTLEMEN Advance tickets for all shows *3.00 TICKETS AT THE GATE $4 00 Children 12 and under FREE! Advance tickets also available at Sangrey Furniture Strasburg and The Family Style Restaurant 2323 Lincoln Hwy East For FREE Brochure of Summer Schedule, Ad vance Tickets and Bus Tours to Grand Ole Opry & Opryland, Send to SHINDIG, 434 Strasburg Pike, Lancaster, PA 17602 Phone (717) 687- 6010 Advanced tickets must be purchased one week prior to the show Prices do not include tax, if any All shows subject to change without notice cup*. To me a* fining for crepes: Spread leant 1-3 cud on each crepe; roll up Serve 2-3 crepe* per person Pebble Pickers 4-H The club decided to give $lO to the Berks County Cookie Project at the recently held meeting Albert Snyder gave a demonstration on small gas engines and Donna Snyder made pizza for a food demonstration. The club members discussed upcoming events which included a summer activity and the Kutztown Fair.