BB—Lancaster Farming, Saturday, July 21,1984
Cook’s
Question
Comer
QUESTION - Sue Sharp, Mifflmtown, is looking for a
recipe for peanut butter woopie pies.
QUESTION - Lois Zechman would like a recipe for deep
fried or batter-fried cauliflower and one for pickled
cauliflower.
QUESTION - Mary Winters, Elizabethtown, would like a
recipe for canning hot peppers.
QUESTION - Rita Eisensmith, Mt. Wolf, would like a
recipe for egg rolls like the ones made at Root’s Market.
QUESTION - Joanne Heeres, Stewartsville, NJ, would like
a recipe for a filled almond cookie like you would buy at a
Dutch bakery.
ANSWER - Julia Euclide, Delta, had requested a recipe
for ice cream using little or no cream. In the July 7 issue we
listed two and this week, Mrs. Annie Stauffer, Loveville,
Md., has sent another, that she says is still a little less rich
and less expensive.
Use skim milk. Portions are for a 4 or 5 quart freezer.
Heat 1 quart milk to boiling. Meanwhile, mix 6 level
tablespoons all-purpose flour to a smooth paste, with 1 cup
milk. Stir into boiling milk, in a thin stream, stirring well to
prevent lumps. Stir and cook until very well boiled, then add
1 full cup sugar in the last few minutes of boiling. This helps
make smoother ice cream.
Now, if desired, strain the above through a sieve, to
remove any lumps; let it dribble right into your container of
milk - 2 quart for 4-quart freezer, relatively more for a 5
quart. Adjust for desired sweetness and additional flavor.
Use 2 teaspoons vanilla for “basic" a pinch of salt and 4
eggs, fork beaten. If you are striving for low cholestrol, use
only egg whites beaten till very fluffy. The finished product
should be similar to frozen custard.
If chocolate or other flavor is desired, add cocoa to the
flour used in making the thickening - 2 tablespoons or as
desired. Or, instant pudding mix may be used as a base if
expense is not a factor, using twice the amount of milk per
portion recipe on pudding package, and adjusting
sweetening as necessary, plus the eggs as above.
SA
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Ice Cream
COW MATS
Use our unique method of install
ing a one piece mat under a row
of cows. Prevents movemer
of mat and bedding from
creeping underneath.
All “row” and single
mats are cut from
heavy one inch
rubber belting.
Summer fruits
(Continued from Page B 6)
PEACH CRISP
Wash, peel and slice 2 Vz pounds
peaches. Cover with topping in 8 x
8 x 2-inch pan. Bake at 375°F. for 45
to 50 minutes.
TOPPING
1 cup flour
1 cup sugar
V 4 teaspoon salt or little salt
Vz teaspoon cinnamon
% cup soft butter, cut in
Whipped cream may be used as
a garnish for serving.
FRUIT-FILLED WATERMELON
Cut thin horizontal slice from
bottom of watermelon so it will
rest evenly; slice watermelon
lengthwise in half. Carve a
decorative zigzag edge from sliced
edge of half of watermelon; scoop
out fruit to form a bowl. Scoop
melon balls from second half.
Fill bowl with watermelon,
honeydew and cantaloupe balls,
pineapple chunks, strawberries,
blueberries and any other fresh
fruits in season. Pour Aloha Sauce
(below) over fruits in bowl; toss
lightly.
ALOHASAUCE
Mix 2 tablespoons each strained
lemon juice, lime juice and orange
juice, V 3 cup water and % cup
sugar.
BLUEBERRY BUNDT CAKE
2 packages blueberry muffin mix
Mi cup brown sugar, packed
x k cup chopped nuts
1 teaspoon cinnamon
2 eggs
1 cup dairy sour cream
V 4 cup water
Vz cup confectioners’ sugar
2 tablespoons milk
Heat oven to 350°F. Grease 12-
cup bundt cake pan. Drain and
rinse blueberries; set aside. Mix
brown sugar, nuts and cinnamon.
In large bowl, blend eggs, sour
cream and water. Blend in muffin
mix with fork.
Spread % of batter in pan; top
with half the sugar mixture and
half the blueberries. Repeat, en
ding with muffin batter. Bake 50
minutes. Mix confectioners’ sugar
and milk until smooth. Drizzle on
warm cake.
INSULATION
R. MAX URETHANE
(4xB or to your spec)
FIBERGLASS ROLLS
BLOWN IN
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SALES
RD2, Box 267, East Earl, PA 17519
Call us for low prices -
(717)354-7561
FRESH BLUEBERRY
COBBLER
Vz cup sugar
I tablespoon cornstarch
4 cups blueberries
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 Vz teaspoons baking powder
V 2 teaspoon salt
3 tablespoons shortening
Vz cup milk
Heat oven to 400°F. Blend Vz cup
sugar and the cornstarch in
medium saucepan. Stir in
blueberries and lemon juice. Cook,
stirring constantly, until mixture
thickens and boils. Boil and stir 1
minute. Pour into ungreased 2-
quart casserole; place in oven
while preparing biscuit topping.
Measure flour, 1 tablespoon
sugar and the cornstarch into
bowl. Add shortening and milk. Cut
through shortening 6 times; mix
until dough forms a ball.
Betty Biehl
Mertztown
Drop dough by 6 spoonfuls onto
hot fruit. Bake uncovered 25 to 30
minutes or until biscuit topping is
golden brown. Serve warm. Makes
6 servings.
FRESH PEACH PIE
Cut up fresh peaches and put into
a baked pie crust. Mix % cup sugar
and 2 tablespoons com starch.
Blend into 1 cup of water and cook
until thick and clear. Then add one
3-ounce package of peach jello, stir
until dissolved. Pour over peaches
and let set in refrigerator until set.
Trim with whipped cream.
Denise Wenger
Lititz
LANCASTER Members of the
Grassland FFA from Eastern
Lancaster County Schools swept
the top four positions in the Lan
caster County Federation of
Sportsmen’s Clubs conservation
poster contest.
Depicting the theme “Water; We
Can’t Live Without It,” these
winners will now go on to face
district-wide competition where
they hope to qualify for recognition
at the state level.
The winners were: first - Kathy
Distributor For
Grassland FFA members
win sportsmen poster contest
WHEELING
CHANELDRAIN
ROOFING & SIDING
Colors InStock
• White • Gold
• Brown • Tan
• Silo Blue • Red
• Avocado Green
• Plain Galvanized
• Light Green
CRUNCY BAKED BANANAS
2 or 3 small bananas
V 2 cup miniature marshmallows
2 tablespoons brown sugar
1 cup cornflakes cereal
1 tablespoon butter, melted
Heat oven to 375°F. Peel
bananas; cut each lengthwise m
half. Place cut sides up in buttered
baking dish. Sprinkle bananas with
marshmallows and sugar. Mix
cornflakes and butter; sprinkle
over top. Bake about 12 minutes or
until bananas are tender. Serves 4.
BATTER FRIED
APPLE RINGS
1 cup Bisquick baking mix
legg
Vz cup milk
2 medium apples, pared and cored
Beat baking mix, egg and milk
with rotary beater until smooth.
Grease griddle, cut apples
crosswise into thin slices. Dip
slices into batter. Cook on hot
griddle until golden brown, turning
once. Serve hot and, if you wish,
with syrup, jelly or confestioners’
sugar. Makes about 2 dozen rings.
WATERGATE DESSERT
1 large container Cool Whip
1 box Royal pistachio pudding
122-ounce can crushed pineapple
1 bag miniature marshmallows
Mix gently and put in dish. Top
with chopped nuts and cherries.
Refrigerate.
Lucy Z. Brubacker
Middleburg
Richardson, daughter of Mrs. Gail
Lewis, Narvon; second - Mike
Weaver, son of Mr. Lloyd Weaver,
New Holland; third - Bonnie
Kachel, daughter of Mr. and Mrs.
David Kachel, East Earl; and
fourth - Andy Petershiem, son of
Mr. and Mrs. John M. Petershiem,
Morgantown.
All of the winners were enrolled
in the. environmental agriculture
program at Garden Spot High
School and received checks from
the Lancaster County Federation
of Sportsmen’s Clubs.
Distributor For
ALUMAX ALUMINUM
ROOFING & SIDING
COMPLETE POLE &
OTHER BUILDINGS
TRUSSES