Junior Cooking Edition
Soups, salads, sandwich
spreads and catsup are all
featured this week as garden
clean-up recipes sent in by
our junior readers.
Frito Misto is a fun
mystery dish which you can
use any type of garden
vegetable, chopped up and
deep fried in a special
batter. Gazpacho, a chilled
Spanish soup, is very
refreshing on a warm day,
and also an excellent way to
utilize your garden leftovers.
Corn relish and pickled
cantelopes are recipes you
can make now, and enjoy
throughout the Winter
months.
Next week is the last week
for garden clean-up recipes.
The following two weeks will
feature your favorite party
nibblers, punches and candy
for a sweet but spooky
Halloween. These recipes
should be sent by October 16.
Some of the recipes have
not been in Junior Cooking
Edition because they were
incomplete, missing tem
peratures, cooking length, or
instructions. Please
remember to include all of
these along with your age,
name and address when
mmmsmmmmmmmmmm
sending your recipes to
Lancaster Fanning, Junior
Cooking Edition, Box 366,
Lititz., Pa. 17543.
Happy cooking!
FRITTO MISTO
Garden vegetable, your
choice
Batter
Vk cups sifted flour
V* teaspoon salt
5 tablespoons oil
1 cup lukewarm water
2 egg whites, beaten stiff
Fat for deep frying
Any combination of
vegetable can be used in this
recipe. Green beans,
mushrooms, cauliflower
flowerets, sliced eggplant,
sliced zucchini, etc. Cut
everything in bite-size
pieces. Sprinkle with salt
and pepper. To make batter:
sift the flour and salt into a
bowl. Stir in the oil, and
gradually mix in the water
until creamy and smooth.
Set aside for 2 hours. Just
before using fold in the egg
whites. Dip the pieces of
vegetable in the batter. Fry
in deep 375 degree F. fat
until browned. Drain and
heap on a serving dish.
IT'S TIME TO VISIT
KREBDER'S
MUM FARM
★ OUR FIELDS ARE NOW IN BLOOM!
FIELD GROWN
AND POTTED I to
MUM PLANTS (None Higher)
* BIG SELECTION OF DRIED FLOWERS
AND FLOWER ARRANGEMENTS
* VISIT OUR CRAFT & HOBBY SHOP
Open Daily 9:30-5; Mon. & Fri. till 7
NO SUNDAY SALES
Located 2 miles North of Lititz off Rt. 501,
turn West on Bomberger Road at Lexington
Crossroad, then Left on Kreider Road.
Phone: 626-6805
Sprinkle with parsley,
garnish with lemon wedges.
Batter will make eight
portions.
COLESLAW
1 cup white vinegar
Vz cup water
2 cups granulated sugar
1 teaspoon celery seed
I teaspoon mustard seed
1 head cabbage
Vk cups chopped celery
Vz cup green peppers
V* cup chopped carrots
Combine vinegar, water,
sugar, celery and mustard in
saucepan. Boil one minute.
Cool. Shred cabbage.
Squeeze out excess liquid.
Add celery, green peppers,
and carrots. Pour dressing
over cabbage and mix well.
Put in freezer boxes and
freeze or refrigerate until
serving.
Ina Martin
Age 13
Lewisburg, Pa.
TOMATO SALAtf
4 chopped tomatoes
1 chopped pepper
1 small onion, chopped
4 celery stalks, chopped fine
V* cup brown sugar
pinch of salt
1 tablespoon vinegar
Mix all ingredients and
serve immediately.
Barbara Kiup
Age 10
Gordonville, Pa.
SANDWICH SPREAD
3 to 4 quarts tomatoes
1 quart onions
12 large peppers
•2 large stalks celery
1 cup salt
1 quart vinegar
IVz quarts granulated sugar
1 quart mayonnaise
% small jar mustard
Grind tomatoes, onions,
peppers and celery. Add one
cup of salt. Drain overnight
in a cloth bag. Press
remaining juice out in the
morning. Add vinegar and
sugar. Boil 25 to 30 minutes.
When cold add mayonnaise
(more if desired) and
mustard.
Barbara Hastetler
Age 14
Turbotville, Pa.
$ | 35
CATSUP
1 peck tomatoes
3 large onions
4 cups granulated sugar
3 teaspoons salt
Vz teaspoon cloves
Vz teaspoon dry mustard
Vz teaspoon cinnamon
1 pint vinegar
Boil tomatoes and onions
whole till soft. Drain in a bag
for two hours. After
draining, run through a
sieve. Throw juice away.
Add the remaining
ingredients. Boil 10 minutes.
Bottle then seal..
Ester Mae Hoover
Ephrata, Pa.
PICKLED CANTELOPES
2 cups water
4 cups granulated sugar
Vz cup vinegar
cantelope, sliced
Boil water, sugar, and
vinegar. If vinegar is strong
use V* cup vinegar and add
an extra V* cup water. Pour
boiling mixture over can
telopes. Cold pack for 35
minutes.
Naomi Stoltzfus
Age 14
Madisonbnrg, Pa.
GAZPACHO
2 medium cucumbers,
peeled, chopped
IV* pound tomatoes, peeled,
diced
1 large onion, chopped
2 small green sweet peppers,
diced
Vz cup wine vinegar
4 cups cold water
2 garlic cloves, minced
salt
2 cups bread crumbs
4 tablespoons olive oil
1 tablespoon tomatoe puree
Combine tomatoes,
cucumbers, onions, and
peppers in large bowl. Add
vinegar, water, garlic and
salt. Stir well. Reserve two
cups of this mixture to use as
a garnish. Pour the
remainder into a blender
and processtat high speed for
one minute or until you have
a smooth puree. Pour puree
into a bowl. Add the olive oil
and tomatoe puree, stirring
vigorously. Stir in bread
crumbs. Cover bowl tightly
with foil and refrigerate at
least one hour. Gently stir
the soup before serving to
restore the original com
sistancy. Pour in a tureen or
individual bowls. Garnish
ll TRAILER LOADS
of JARS M
★PINTS ★QUARTS ijf
SPECIAL PRICES ||l
m. I® LIDS ALSO AVAILABLE | M
Be ALL (215) 273-3776 %
ZOOK MOLASSES CO. JB
Box 160, Honey Brook, PA
Lancaster Farming, Saturday, October 7,1978
Control Gladiolus Thrips
FLEMINGTON, N.J. -
Thrips can do some sad
things to gladiolus. For
tunately, you can do,
something to control these
nasty little pests, says
Robert E. Schutzki of the
New Jersey Cooperative
Extension Service.
The first signs of the
presence of thrips is a
silvery appearance on the
foliage due to the many
small areas where the plant
cells have been damaged.
Later the leaves become
brown and finally die.
Flowers become deformed
and have whitish flecks or
streaks and, in some cases,
the spikes may not open.
In storage, conns infested
with thrips become sticky,
corky, and russeted. When
with the reserved
vegetables.
CORN RELISH
6 pints sweet corn
4 colored sweet peppers
3 onions, medium
1 bunch celery
1 pound granulated sugar
1 pint vinegar
2 tablespoons salt
1 tablespoon mustard seed
1 pint water
Boil all ingredients until
soft. Put in jars and seal.
Wilma Weaver
Age 11
Denver, Pa.
RITTERS
CIDER MILL
Cider For Sale
Bn Bulk
Barrels or Gallons
Custom pressing clone
Tuesday, Friday & Saturday
OPENS SEPTEMBER 30,1978
Take Mt. Cobb, PA exit off 1-84
toWimmersßd.
717-689-9790 717-689-2136
infested conns are planted
the following year, they may
not germinate and those that
do germinate will produce
poor or no flowers.
As to what to do about it,
Mr. Schutzki suggests this:
The most important thing
is to avoid planting infested
eorms. Therefore, after
harvesting and curing the
conns in the Fall, place
them in a wooden box with a
tight lid. Add naphthalene
flakes at the rate of one
ounce per 100 conns. After
three weeks, or at a tem
perature of 70 degrees F
after 10 days, remove the
excess naphthalene and air
the bulbs before storage.
Thrips can also be
destroyed by submerging
the conns in a hot water bath
between 112 and 120 degrees
F for 20 to 30 minutes. Dry
the conns and store them at
a temperature of 40 degrees
F until planting time, he
said.
Brazilian Import
Brazilian Shrimp Balls:
Starts with bread, milk and
diced shrimp spiced with
onion and garlic powders,
coriander and black pepper
Roll into small balls and
deep fry Serve as a tasty,
fancy appetizer
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