BS—Lancaster Farming, Saturday, August 4,1984
CMk’S 1r \
Question V /
Comer
CORRECTION - Last week Verna Alleman's recipe tor
Pickled Cauliflower appeared in this column. The recipe
printed directed the cook to boil the cauliflower for 2 hours.
Mrs. Alleman wrote that the cauliflower should be cooked
for 2 minutes, not 2 hours. Lancaster Farming regrets this
error.
QUESTION - Mrs. Ginny Atkinson, Bridgeton, NJ, would
like recipes for squash. She says she already has recipes for
a squash custard and pie.
QUESTION - Mrs. Gordon P. Burgett, Newville, would like a
recipe for corn fritters such as the ones served at Mrs.
Gibble’s Restaurant in Chambersburg, They are shaped like
doughnut holes, deep fried and dusted with confectioner's
sugar.
ANSWER - Sue Sharp, Mifflintown, requested a recipe for
peanut butter whoopie pies. Thanks to Gwen Eberly, New
Holland, for sharing her recipe.
Peanut Butter Whoopie Pies
2 cups brown sugar
‘/a cup peanut butter
VS> teaspoon salt
Vz cup whole wheat flour
2 teaspoons soda
dissolved >i>n 3
tablespoons boiling
water.
Cream sugar, margarine, peanut butter and eggs. Add
salt, flour and baking powder. Add soda water. Beat. Drop
on pans. Bake 8-10 minutes at 350° F.
Frosting:
3 cups powdered sugar
Vi cup milk
Vz teaspoon salt
Mix together all ingredients. Spread between two cookies
ANSWER - Laura England, Lancaster, requested a recipe
for Creamy Potato Soup. Thanks go to Brenda Oberholtzer,
Ephrata, for sending her recipe.
Creamy Potato Soup
4 slices bacon, cut up 3 cups potatoes, diced
1 medium onion, chopped J. stalk celery, chopped,
1 medium carrot, or Vz cup
or Vz cup 4 cups milk
2 teaspoons salt V * teaspoon sugar
2 tablespoons flour 2 teaspoons paprika
1 cup sour cream
Fry bacon til crisp. Save 3 tablespoons drippings in pan
Add potatoes, celery, carrots, and onion and cook until
tender. Stir m milk, salt and pepper. Stir together sour
cream, flour and paprika. Pour into boiling mixture
gradually.
ANSWER - Ruth Martin, Lititz, requested a recipe for
sweet Gherkins pickles. Thanks go to Bertha Ocker,
Chambersburg, for the following recipe, and to all the
others who shared their pickle recipes.
7 pounds of IVz-
3-mch cucumbers
8 cups sugar
3 /«teaspoon tumeric
2 teaspoons mixed
pickling spice
First morning: Wash cucumbers thoroughly and boil in
water. Six to eight hours later, dram and cover with fresh
boiling water. That afternoon, dram and add salt and cover
with fresh boiling water.
Third day; Dram and prick cucumbers m several places
with fork. Make syrup of 2*/z cups sugar and 2V4 cups
vinegar. Add tumeric and spices. Heat to boiling and pour
over cucumbers. This syrup will only partly cover at this
time That afternoon, dram syrup m pot and add 2 cups
sugar, 2 cups vinegar and cinnamon. Heat till boiling and
pour over pickles.
Fourth day: That morning dram syrup into pan and add 2
cups sugar and 1 cup vinegar to syrup. Heat till boiling and
pour over pickles. That afternoon, drain syrup into pan and
add last 1 cup sugar to syrup. Heat till boiling. Pack pickles
into clean jars and cover with boiling syrup to l /z inch from
top of jar. Process 5 minutes m boiling water bath.
ANSWER - Verna Alleman, Lititz, requested a recipe for
freezer pickles. Thanks to Bonnie Bodman, Catawissa, for
Vi cup margarine
2 eggs
2 cups flour
1 teaspoon baking powder
Vi cup peanut butter, creamy
1 tablespoon hot water
Sweet Gherkins
Vz cup salt
6 cups vinegar
2 teaspoons celery seed
8 1-mch pieces stick cin
namon
Casseroles
(Continued from Page B 6)
BEEF CASSEROLE
2 pounds round steak
Vz cup flour
1 teaspoon salt
1 cup milk
Pinch pepper
2 tablespoons margarine
2 cups water
Melt margarine in pan. Dredge
cut-up meat in flour mixed with
salt and pepper. Brown quickly on
both sides. Remove to casserole.
Brown any flour that is left. Add
water and milk, let come to a boil
and pour over meat. Cover and
bake in slow oven (325*F.) for 2 to
Vh hours.
This is a great dish to make
her recipe and to the many, many others who took time to
share their recipes.
Freezer Pickles
4 cups sliced unpeeled
cucumbers
4 teaspoons salt
3 /«-l cup sugar
1 teaspoon dill seed
Mix and prepare cucumbers, onions, salt and water. Let
stand 2 hours. Dram. Do not rinse, Return vegetables to
bowl and add sugar, vinegar and dill seed. Let stand and
stir from time to time to dissolve sugar and until liquid
covers the vegetables. Freeze in plastic freezer containers.
Excellent to eat in the winter.
QUESTION - Brenda Oberholtzer, Ephrata, would like a
recipe for Zucchini Cookies.
Sollenberger Silos Corp
Bos N, Chambersburg. PA 17201
I Name
' Address _
| City _State_
| Phone Beat Time To Call _____ I
ahead and you have your meat and
gravy in one dish.
AMISH-STYLE
CHICKEN CASSEROLE
8 ounce-package egg noodles
Vi cup butter or margarine
1 cup, or less, thinly sliced
mushrooms
Vi cup flour
2 cups chicken broth
Icupmijk
2 teaspoons salt
Vi teaspoon pepper
2 cups cut-up chicken, cooked
Vi cup grated parmesan cheese
Preheat oven to 350*F. Cook
noodles according to package
directions; drain. In large skillet,
2 cups sliced onions
2 tablespoons water
Vz cup vinegar
melt butter and cook mushrooms
until tender. Blend in flour;
gradually add broth, milk, salt and
pepper, stirring constantly until
sauce is thickened. In greased Vh
quart casserole, combine noodles,
chicken and sauce; top with
cheese. Bake 20 minutes.
Donna Goshall
Harleysville
K.D. Shaull
Brogue
HAM AND GREEN BEAN
CASSEROLE
% pound fried bacon
2 cups bite size pieces pre-cooked
ham
1 medium sliced oni?’
1 quart stewed tomatoes
1 quart green beans, cut
Salt and pepper to taste
Fry bacon until crisp; remove.
Stir-fry in bacon grease, onion, and
ham. When onion is soft and ham
slightly brown, add drained green
beans and stir-fry until grease is
about gone. Add stewed tomatoes,
drained of most of the water. Stir,
pour into casserole or cake pan and
crumble bacon on top. Bake at 250*
- 300°F. for one hour.
Please send information on
F~l 1 Upnght Bunker
Silos
□ 2 Manure Pits
□ 3 Feed Bunk
Linda M. Shissler
Hummelstown
n 4 Catlleguards
|~| 5 Monolithic
Concrete Silos