Bl4—Lancaster Fanning, Saturday, June 19,1982
Cook-off winner
(Continued from Page B 12)
sizzling and continue stir-fymg
only until pink of meat disappears.
Remove from heat.
Melt 1/4 c. butter in another fry
pan; add flour, stirring into a
smooth paste. Add pmuento and
onion; gradually stir in beef broth.
Cook, stirring until thickened. (If
Lycoming
leaves for
JERSEY SHORE Lycoming
County's Cormne Snook, daughter
of Mr. and Mrs. Edward Snook,
Jersey Shore, has been selected to
participate in the International 4-H
Youth Exchange program this
summer.
The program is conducted by the
National 4-H Club Council in behalf
of the Cooperative Extension
Service It is an annual educational
program between the United
States and 35 other countries
Cormne will live and work with
seven host families in Germany,
leaving tomorrow and returning in
December. She will provide
programs for civic and 4-H groups
throughout the Lycoming County
upon her return home.
Cormne has finished her second
year at Southeastern College,
Lakeland, Florida. She is currently
working on her father’s hog farm
in Antes Fort, Lycoming County.
She was a member of the Nip
ponese Valley 4-H Club, and in 1980
was chosen Lycoming County
Outstanding 4-H member. In the
summer of 1981, she worked as a 4-
H summer assistant in the Ex
tension office, and has taken part
Light
blender is available, whirl broth
with flour, pour into melted butter,
add vegetables; then stir until
thickened.
Add cheese, cream, salt and
pepper; stir in cayenne; stir all
until smooth.
Place whole cauliflower, flower
side up, in large bake-proof bowl
4-H'er
Germany
A ~$L -
Corinne Snook
in many of the 4-H county and state
activities The IFYE exchange is
in cooperation with the Ministry of
Food, Agriculture and Forestry of
Germany. Friends of 4-H in
Lycoming County, the Penn
sylvania 4-H Foundation, and
National 4-H Council are
cooperating in financing the ex
change
EGGS.f
Surround with beef mixture, cover
all with sauce and bake in 400
degree oven for 15 minutes or until
top is golden brown.
BEEF ROLLS POLISH STYLE
2 lb. sirloin tip, cut six thin
6 hard boiled eggs, halved
6 strips bacon, halved
1 med. onion, sliced
31. mustard
11. marjoram
3 T. potato or corn starch
1 c. warm water
1/2 c. sour cream
2 T. Maggi seasoning or 1 beef cube
2or3T. vegetable oil
21. fresh green parsley
12 wooden toothpicks
Mix cornstarch with 11. salt and
1/21. pepper.
Cut each steak in half, pound
lightly. On each piece sprinkle
an
w
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marjoram, spread 1/2 t. mustard,
place 1/2 strip bacon, put 1/2 hard
boiled egg, cover with onion and
roll beef around it. Fasten with
toothpick.
Dredge each roll in mixture of
starch, salt and pepper. Heat the
oil. Brown each roll quickly (on
both sides; in hot oil.
In the meantime dissolve 1 T. of
Maggi in 1/2 c. warm water. Add to
skillet, cover tightly, lower the
heat to low and cook for ap
proximately 20 minutes.
While remaining water is till
warm, dissolve 1/2 c. of sour
cieam in it, add I T. Maggi
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seasoning. Sauce should be of
smooth consistency.
After 20 minutes, turn rolls
around and add sour cream sauce,
carefully mixing with all liquids in
the skillet. Raise heat for a
moment to a light boil and im
mediately lower to simmer. Cover
tightly. Cook for additional 30
minutes, turning rolls oc
casionally.
Remove from heat, discarding
toothpicks. Arrange on a warmed
dish, with remaining sour cream
sauce on top. Sprinkle with freshly
chopped parsley. Serve on bed of
mashed potato.
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