BB—Lancaster Farming, Saturday, February 11,1984
Winter Dishes
(Continued from Page B 6)
Bring to boiling, stirring con
statnly. Boil and stir one minute.
Stir in sour cream, pimiento and
parsley. Place one-half of the
beans in 1 1/2-quart rectangular
baking dish, then one-half of the
tuna. Spread one-half of the sour
cream sauce over top; sprinkle
with one-half of the cheese. Repeat
layers. Bake 25 to 30 minutes or
until heated throughout. Allow to
stand five minutes before serving
CHEDDAR
SHRIMP
CASSEROLE
3 cups hot cooked rice
3 tablespoons butter
1/4 teaspoon tarragon
2 tablespoons butter
Cook’s
Question
ANSWER: Last week, we ran a recipe for butter using a
churn, but since many of you do not have access to a churn,
here is another butter recipe using a blender Thanks go to
Janet Erb, Manheim
Ladle the cream off raw cold milk that is at least one day
old. Put it in a blender and process at low speed When the
cream thickens, stop the blender, and stir it up After the
butter and buttermilk separate, squeeze the butter in a
bowl Salt lightly, if desired, and place in covered container
Janet also sent this recipe for graham cracker fudge as
requested by Blanche Hess, Quarryville.
Graham Cracker Fudge
Melt 1 stick of butter in 9x12-mch pan Cover with the
following ingredients.
1 cup graham cracker crumbs
12 oz package of butterscotch morsels
1 can sweetened condensed milk
VA cup chopped nuts
Bake at 350 degrees for 35 minutes
ANSWER - In response to Mrs King, Leola, who asked for
a bagel recipe, Hannah Stafford sent us this
Bagels
1 cup scalded milk
Vi cup butter
IV2 tablespoons sugar
V 2 teaspoon salt
Mix and cool to lukewarm Then add
1 package yeast or 1 cake of yeast
1 egg white, well beaten (save the yolk)
3Vi cup sifted all purpose flour
Knead about five minutes. Let rise for one hour. Roll out
in small pieces, the width of your finger and twice the length
of your finger Taper ends and shape in rings, pinching ends
together. Let stand on floured board only until they begin to
rise, about 10 minutes. Drop bagels one at a time into a pan
of very hot water (just under the boiling point). Cook on one
side until they rise to the surface Then cook the other side
They must be light and keep their shape without breaking
apart.
Place on a lightly greased baking sheet Beat egg yolk with
one teaspoon water. If desired, sprinkle bagel with coarse
salt or poppy seeds or sesame seeds. Bake at 375 degrees
for 25 to 30 minutes or until crisp and golden brown.
ANSWER ■ We've had many requests for granola bar
recipes This one comes from Betty Biehl, Mertztown
3Vz cups rolled oats
1 cup raisins
1 cup chopped nuts or peanuts
% cup butter, melted
Vz cup firmly packed brown sugar
l A sup honey, corn syrup or molasses
1 large egg
Vz teaspoon vanilla
dash salt
Toast oats for 20 minutes at 350 degrees Mix
ingredients, adding oats last. Bake at 350 degrees for 15
more minutes. Cool and cut into bars
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
11/2 cups milk
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese
2 cups (1 pound) medium-sized
shrimp, cooked, peeled and
deveined
1 10-oz. package frozen peas and
pearl onions, cooked and drained
1 cup sliced fresh mushrooms
3 slices cheddar cheese, cut into 2
triangles each
Preheat oven to 350 degrees.
Combine rice, three tablespoons
butter and tarragon. Press firmly
onto bottom and up sides of a 11/2-
quart rectangular baking dish.
Bake eight minutes. Remove from
oven; set aside. Melt 2 tablespoons
butter in a medium-sized
1
7
* 9
f
Butter
Granola Bars
saucepan. Stir in flour, salt and
pepper. Cook until smooth, stirring
constantly. Remove from heat.
Gradually stir in milk and Wor
cestershire sauce. Bring to a boil
over medium heat, stirring con
stantly. Boil and stir one minute.
Add cheese, stir until melted. Stir
in shrimp, peas and mushrooms.
Pour mixture into rice lined
casserole. Bake until hot and
bubbly, about 30 minutes. Remove
from oven; arrange cheese
triangles on top. Return to oven
until cheese is melted, about three
minutes.
Farm Drainage doesn't cost...
It pays!
It pays with
• Improved Land Use and Efficiency
• Better Soil Conservation
• Deeper Root Development
• Increased Crop Yield
• Longer Growing Seasons
• Improved Plant Quality
• Better Livestock Farming
Our Machines Are Equipped With Laser Beam Control
CORRUGATED TUBING -
2”. 3”, 4", 6”, 8". 10", 12”, 15”, 18", 24” Sizes
SCHEDULE 40 PIPE -
\W\ 2", 3”, 4", 6” Sizes
SDR 35 PIPE -
4”, 6”, 8", 10”, 12”, 15”. 18" Sizes
CORRUGATED METAL PIPE -
8”, 10". 12", 15”, 18”, 24", 36” Sizes
SEWER & DRAIN PIPE -
4” & 6” Sizes
€ cocalico equip, co :maaw
FARM DRAINAGE & EXCAVATING \ 1 cA /
RD #3, DENVER, PA 17517 PH; 215-267-3808 \ /
717-738-3794 v
POURED SOLID
CONCRETE
STORAGE SYSTEMS
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Increase Your Volume
By In-Ground
410 Main St. • Akron, PA 17501 • (717) 859-2074 or 733-9196
CHILI CHICKEN
CASSEROLE
1 broiler-fryer chicken, cut in parts
116-oz. can tomatoes
18-oz. can tomato sauce
1 tablespoon vinegar
2 teaspoons chili powder
11/2 teaspoons salt, divided
1 clove garlic, minced
1 15-oz. can New Orleans style red
kidney beans, undrained
1 small onion, sliced
1 green pepper, diced
In 3-quart mixing bowl, place
chicken and sorinkle with 1/2
STOCKING DISTRIBUTORS FOR
±
Any Size
CONCRETE WORK, INC.
teaspoon salt. In another bowl, mix
together tomatoes, tomato sauce,
vinegar, chili powder, one
teaspoon salt and minced garlic;
slowly stir in kidney beans, onions
and green pepper. Pour mixture
over chicken; cover and marinate
overnight in refrigerator. When
ready to cook, place chicken, skin
side up, in single layer iir large
shallow baking pan and bake,
uncovered, in 350-degree oven for
about one hour, or until fork can be
inserted in chicken with ease.
Serve on rice or noodles.
Fittings For The
Outlet Terraces
Are Available
Silage Pit Walls
Manure Pit Walls
Retaining Walls
Storage
Pipe and