*>4 Lancaster Farming, Saturday. Oct 2. 1976
The recipe exchange that
was started recently in this
column is working out ex
tremely well The last
request published in the
paper was for a good yellow
potato salad recipe In an
swer to the request, four
recipes - all different - came
into the office All four have
been published this week
The newest request to
come to Lancaster Far
ming's attention is one made
by a hungry husband It
reads as follows
“Good morning May I
impose on you’ I’d love to
have a recipe for “slippery"
dumplings, as I’ve had and
enjoyed with chicken years
ago. I can’t locate a recipe to
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have my wife make them -
I’ve got recipes for the
biscuit type of dumplings
served in most places with
chicken - but the slippery
type arc more like a thick
noodle, and they arc chewy
and delicious Thank you "
Can any one help him 7 If
you can, send the recipe-to
“Lancaster Farming Recipe
Exchange, Box 266, Latitz,
Pa 17543 ” Please add your
complete name and address
to insure that you receive
your gift of a potholder
Potato Salad
12 cooked and diced potatoes
1 cup chopped onion
1 cup chopped celery
2 tablespoons parsley
Dressing:
2 eggs
1 teaspoon salt
1 cup sugar
I tablespoon ground mustard
1 teaspoons flour
Mix m a saucepan, then
add gradually
2 cups milk
4 cup vinegar
4 cup water
Cook until thick. Add one
tablespoon butter; cool.
Mrs. Virginia McGarvcy
Millerstown, Pa.
XXX
Potato Salad
2 to 3 pounds of potatoes
1 onion
3 4 cup chopped celery
v « cup diced green pepper
3 hard cooked eggs
teaspoon celery seed
IJ z teaspoon parsley
Salt and pepper to taste
Scrub potatoes and cook with
skins on until soft. Cool. Peel
potatoes and dice into bowl
and add all the other
ingredients except eggs.
Make dressing.
Dressing:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
2 eggs
Vi cup vinegar
1 cup water
Cook until thick, stirring
constantly. Pour over potato
salad. Add chopped or sliced
hard cooked eggs and mix
well.
Mrs. Velma Pentz
York Springs, Pa.
XXX
Potato Salad
Dressing
1 cup cream (may be sour)
1 cup cider vinegar
1 cup sugar
2 teaspoons dry mustard
% teaspoon tumeric
1 teaspoon salt
4 hard cooked eggs
Mix dry ingredients to a
paste with vinegar. Mash
egg yolks fine and chop
whites coarsely. Mix all
well; add more salt if
desired.
Use amount dressing
needed, may lx? stored in
refrigerator Onions and
celery chopped fine may be
added with potatoes
Mrs. Annie Stauffer
lyovcsillc, Md.
XXX
Potato Salad
Dressing (Cooked)
4 cup vinegar
4 cup sugar
4 cup water
1 egg
1 teaspoon mustard
2 tablespoons flour
Stir together and cook until
mixture thickens.
Uncooked Dressing
4 hard-boiled egg yolks
3 teaspoons mustard
1 can evaporated milk
2 cups granulated sugar
1 cup mayonnaise
teaspoon salt
3 /« cup vinegar
Mix by putting everything
in blender.
Above two recipes:
Mrs. Lester Hursb
Mt. Joy, Pa.
xxx
Apple Pie
Filling:
5 cups apples cut in eighths
Vz cup water
2 tablespoons com starch
V< teaspoon salt
1 cup sugar
1 teaspoon lemon juice
V* teaspoon cinnamon
Wash, pare, and core
apples. Cook with water until
tender. Drain and save Vi
cup apple syrup. Put corn
starch and salt m sauce pan
with apple syrup and cook
until clear. Add sugar
gradually and cook over
medium heat until clear.
Add lemon juice and cin
namon. Pour mixture over
apples and let stand while
making pastry.
Pastry:
2 cups pre-sifted all-purpose
flour
1 teaspoon salt
1 tablespoon sugar
% cup vegetable shortening
One-third cup milk
Combine dry ingredients.
Cut in shortening until
mixture resembles coarse
meal. Add milk; mix lightly
with fork. Press into two
balls and roll one on lightly
flourcxl poetry rMh to
Inch thlrknr-ju. line finch
pic plate HolJ remaining
pastry and make steam
% mis n top crust Put apple#
in pastry lined pan IHit top
mist over filling Trim and
flirt r edge# Hake at 42S
degrees 1 (or M 3i
minutes
I Tare strip (two inches
wide) of a umlnum foil
around the r*lgr of pie after
it has trrowned lightly for 12
to IS minutes
Mrs Svlvia Qnesenberry
Plain, Pa
XXX
Apple Meat I>oaf
2-4 lbs ground beef
1-4 cups packaged stuffing
mix
2 cups finely chopped apples
3 eggs
2 IcMpooni will
2 tablespoons prepared
muatard
1 onion, minced
1 tableapocau horseradish
'• cup raUup
(omblne all ingredienta
Mi* ire!) Park Into greaset
loaf pan d * i * .1) Hake al
-VO degrees K (or one hour
and li minute*
***
Port and Apple loal
2 cups soft bread crumb*
rup evaporated milk
1 egg Iwalrn
3 rup* ground rooked pork
2 lart apple* pared and romt
1 medium onion
teaspoon salt
Few grata* pepper
1 teaspoon Accent
IContmoed on 55]