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.
★★
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jf Where Music and Fun Just Come Naturally
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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
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Smoketown, Pa. Ph. 299-2571
TONIGHT, SATURDAY,
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COMING, SATURDAY, AUGUST 16
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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.