48 —Lancaster Farming, Saturday, November 19,1977 Junior Thanksgiving is fast ap proaching and today’s column is filled with ideas to help with the November holiday dinner. Such temp ting foods as apple salad, crusty baked potatoes, and different kinds of breads can all be found below. See if you can find a recipe that will add to your Thanksgiving dinner and help your family with the cooking. After this week, the Junior Cooking Edition will con centrate on recipes that will add to the Christmas season all throughout the holiday time. Please send the recipes you like that are special at this time of the year to: Junior Cooking Edition, Lancaster Far ming, P.O. Box 266, Lititz, Pa. 17543. Please include your name, address, age, and phone number as well as complete directions for the recipe. APPLE SALAD 8 apples 2 bananas M> cup chopped celery % cup raisins V« cup cocoanut Vz cup peanuts Vz cup walnuts juice from % lemon Dressing: 1 cup water 1 teaspoon vinegar Vz teaspoon salt 1 cup granulated sugar 1 tablespoon cornstarch V< cup cream 1 teaspoon vanilla Dice apples in weak salt water, while other ingredients are prepared or add lemon juice and mix thoroughly. This keeps fruit from turning brown. Dram and add chopped celery, bananas, raisins, cocoanut, Cooking Edition and nuts. Cook dressing and pour over the apple mixture. Ada Mae Burkholder Age 13 Kutztown, Pa. xxx FROZEN PEPPER CABBAGE 1 large head of cabbage 3 peppers (red, green, yellow) carrots (optional) 2 teaspoons salt 2 cups granulated sugar 1 cup vinegar V* cup water 1 teaspoon celery seed Chop together cabbage, pepper, and carrots. Add salt, let stand for one hour. Then boil sugar, vinegar, water, and celery seed. Cool this mixture before adding to cabbage and put in con tainers and freeze. Verna Burkholder Age 10 Mifflinburg, Pa. XXX CRUSTY BAKED POTATOES 6 medium potatoes 4 tablespoons melted butter Vz cup cracker crumbs 1 teaspoon salt Pare the potatoes, wash, and wipe dry. Cut into halves and roll in melted butter, then roll in crumbs which had salt added. Place in greased pan and bake at 350 degrees F. for one hour. Arlene Kilmer Herndon, Pa. xxx BUTTERMILK BISCUITS 2 cups flour % teaspoon salt 3 teaspoons baking powder Vz teaspoon soda 3 tablespoons fat 1 cup sour milk or bilttermilk Sift dry - ingredients together. Cut m shortening until mixture resembles coarse crlunbs. Add sour milk all at once. Stir until dough follows fork or spoon around bowl. Turn out on floured board and knead minute. Roll 3/8 inch thick and cut with biscuit cutter. Bake on sheet at 450 degrees F. for 12 minutes. Marian Hoover Age 9 Ephrata, Pa. xxx CORN BREAD 1 cup brown sugar pinch of salt 5 eggs 3 teaspoons shortening 1 cup buttermilk or sour milk 1 teaspoon baking soda 2 cups commeal % cup wheat flour Cream sugar, shortening, salt, and add eggs, milk, baking soda to mixture. Lastly add flour and com meal. Bake 30 minutes in 350 degrees F. oven. Mary Kathryn Nolt Age 11 Mifflinburg, Pa. XXX GOLDEN WHEAT BREAD 2 cups milk (scalded and cooled to hike warm) 2 cups lukewarm water Vs cup honey 4 teaspoons salt 3 cakes or packages yeast % cup shortening 7 cups whole wheat flour 3 cups white flour Dissolve yeast in warm water. Measure flour into pan and make a well, add liquid and yeast, shortening and salt. Stir. Let rise until spongy. Then add white flour, and .knead well. Let rise until double in bulk. Knead lightly again. Cover and let stand until almost doubled in bulk. Shape into loaves and place m greased bread pans. Let stand in warm place until double again. Then bake at 375 degrees F. for 40 minutes. COOLRISE WHITE BREAD 5% to 6% cups unsifted all purpose flour 2 packages active dry yeast 2 tablespoons granulated sugar 1 tablespoon salt (omit if using self-rising flour) V* cup softened butter or margarine 2Vt cup hot tap water cooking oil Spoon flour into measuring cup and level off. Pour onto wax paper, set aside. Combine 2 cups of the flour, undissolved yeast, sugar, and salt in a large bowl. Stir well to blend. Then add butter or margarine. Add hot tap water to ingredients in bowl. Beat with electric mixer at medium speed for two minutes. Scrape bowl occasionally. Add one cup more flour. Beat with electric mixer at high speed for one minute or until thick and elastic. Gradually stir in just enough of remaining I* JM* w v ( Good old-fashioned | I quality service . -j— -■ ggg - mmr ■ ohm I s I We still provide it John Deere owners can count on us to help keep their farm equipment running like new We back them with Prompt, courteous attention Experienced service specialists The right tools and facilities Parts that fit and wear right Stop m or give us a call to get your service needs taken care of now EVERGREEN TRACTOR CO., INC. ftfttttMl MyM x W ■—■'■■ ~ flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board. Knead five to ten minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest for 20 minutes on board. Then punch down dough. Divide dough in half. Shape into loaves. Place in greased Wz x 4% x 2% mch bread pans. Brush dough lightly with oil. Cover pans loosely with plastic wrap. Refrigerate two to 24 hours. When ready to bake, remove from refrigerator, and uncover. Let stand for 10 minutes while preheating oven. Puncture any surface bubbles carefully just before baking. Bake at 400 degrees F. for 30 to 40 minutes or until done. Remove from pans immediately, brush with butter, cool on racks. Makes two loaves. Edna N. Shirk Age? Narvon, Pa. xxx In last week’s column, there was an ingredient missing in the pumpkin spice cake, namely the amount of pumpkin to use. In addition to the other ingredients, the recipe should include one cup pumpkin. ■* * "**■*• <kTfc*v *•/*>. *•»*>*■ v < 30 EVERGREEN ROAD LEBANON. PA 17042 717-272-4641 Farm Women’s Calendar Today, November 19 Lancaster Co. Society 3 meeting, 2 p.m.; Mrs. Marlin Dankers, hostess. Lancaster Co. Society 4 meeting, 1:30 p.m.; at the Mountville Elementary School. Lancaster Co. Society 8 meeting, 2 p.m.; at the home of Alice Myers. Lancaster Co. Society 18 meeting, 1:30 p.m.; at the Hempfield Church of the Brethren, hostess, Mrs. Wilbert Carper. Monday, November 21 Lancaster Co. Society 29 meeting, 7:30 p.m.; at the home of Linda Heisey. Lancaster Co. Society 30 meeting, 7:30 p.m.; hostess Helen Zimmerman. Lancaster Co. Society 31 meeting, 7:30 p.m.; wreathmaking program. Tuesday, November 22 Berks Co. Society 2 meeting, 7:30 p.m.; hostess Edith Seiverling. Berks Co. Society 3 theatre night. I Mr MMi" 'Z. *♦ i
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