BS— Lancaster Fanning, Saturday, August 11,. 1984
Cook’s
Question
ANSWER - Judy Stayman, Chambersburg, requested a
recipe for canned hamburger dill pickles. Thanks go to
Nancy Kramer, Newmanstown, who set in a Kosher Dill
recipe.
4 pounds 4-inch 2 3 /« cups vinegar
pickling cucumbers (white or cider)
14 cloves garlic 3 cups water
peeled and split 12-14 sprigs fresh dill
’/« cup salt 28 peppercorns
Wash cucumbers: cut in half lengthwise. Combine garlic,
salt, vinegar and water. Heat v o boiling. Remove garlic and
place 4 halves into each clean jar, then pack cucumbers,
adding 2 sprigs fresh dill to each jar and 4 peppercorns.
Pour hot vinegar solution over cucumbers to within Vz inch
of top. Put on lids and process 10 minutes in boiling water
bath. Makes 6-7 pints.
QUESTION - Judy Stayman, Chambersburg, requests a
recipe for canned spaghetti sauce.
QUESTION - Mrs. Ginny Atkinson, Bridgeton, NJ. is still
looking for recipes using squash. She says she already has
recipes for a squash custard and squash pie.
QUESTION - Mrs. Gordon P. Burgett, Newville, is still
looking for 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 - Brenda Oberholtzer, Ephrata, requested a
recipe for zucchini cookies. Thanks go to Mrs. Ray
Reinecker, York Springs, for sharing her recipes and to all
the others who sent zucchini cookie recipes.
Zucchini Drop Cookies
1 cup chopped nuts
1 cup sugar
legg
1 teaspoon cinnamon
Vz teaspoon nutmeg
1 cup raisins
1 cup zucchini,
peeled and grated
1 teaspoon soda
Vz cup shortening
2 cups flour
Vz teaspoon cloves -*■
Vz teaspoon salt
Beat zucchini, soda, sugar and shortening well. Add egg
and beat well. Add sifted flour and spices. Add nuts and
raisins. Drop on greased cookie sheet. Bake at 375° F. for
12-15 minutes.
Zucchini Bars with Carmel Frosting
Sift together:
3 cups flour
IVz teaspoons baking
soda 1/8 teaspoon cloves
1 teaspoon baking powder 1/8 teaspoon nutmeg
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CARROT COOKIES
1 cup shortening, part soft butter
Vi cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 teaspoons baking powder
Vi teaspoon salt
Vi cup shredded coconut
Orange Butter Icing
Heat oven to 400*F. Mix shor
tening, sugar, eggs and carrots.
Blend in flour, baking powder and
salt. Stir in coconut. Drop dough by
teaspoonfuls about 2 inches apart
onto lightly greased baking sheet.
Bake 8 to 10 minutes or until no
imprint remains when touched
lightly. Immediately remove from
baking sheet. Cool. Frost with
Orange Butter Icing. Makes 4
dozen cookies.
ORANGE BUTTER ICING
3 tablespoons soft butter or
margarine
IVfe cups confectioners’ sugar
2 teaspoons grated orange peel
About 1 tablespoon orange juice
Blend butter and sugar. Stir in
orange peel and juice. Beat until
frosting is smooth and of spreading
consistency.
Cream together
V* cup margarine
1 cup brown sugar
Vz cup granulated sugar
Combine both mixtures and gradually add
2 cups peeled and grated Vz cup either butterscotch
zucchini chips or raisins
Vz cup chopped nuts
Pour into greased and floured 10x15 cookie sheet (jelly
roll pan). Bake at 375° F. for 20-25 minutes. Frost with
carmel frosting:
Melt margarine. Add brown sugar and bring to a boil for 2
minutes. Add milk and bring to second boil. Remove from
heat. Add enough powdered sugar to spread.
State
.Cookies
(Continued from Page B 6)
Vz cup margarine
1 cup brown sugar
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OATSIES
2 cups oats
Vi cup brown sugar, packed
Mt cup butter or margarine, melted
Vi cup dark com syrup
Vi teaspoon salt
1 teaspoon vanilla
1 6-ounce package semi-sweet
chocolate pieces, melted
Vi cup chopped nuts
Heat oven to 400°F. Grease
baking pan, 9x9x2 inches. In
medium bowl, mix oats and brown
sugar. Stir together butter, syrup,
salt and vanilla; mix thoroughly
into oat mixture. Press dough
evenly in bottom of pan.
Bake 8 to 10 minutes or until top
bubbles. Cool. Spread chocolate on
top. Sprinkle nuts on chocolate.
Chill 1 hour. Cut into bars, about
2xl inches. 32 cookies.
CHOCOLATE CHIP SQUARES
1 cup sifted flour
1 teaspoon baking soda
1 cup brown sugar
Vi cup butter
Vi cup coconut
Vi cup oatmeal
2 eggs, well beaten
6 ounces chocolate chips
Vi cup brown sugar
1 teaspoon vanilla
2 eggs
V* cup milk
1-1 Vz cups powdered sugar
1 tablespoon flour
Sift 1 cup flour, and baking sodi
onto wax paper. Mix 1 cup brown
sugar and V* cup butter until
crumbly. Stir in flour, coconut, and
oatmeal. Press firmly into 9-inch
pan. Mix egg, chips, Vz cup brown
sugar, walnuts, V* cup melted
butter and 1 tablespoon flour. Pour
over bottom layer. Bake 35
minutes at 350*F. Cool and cut into
squares.
PECAN DAINTIES
1 egg white
1 cup light brown sugar
IVz cup pecans
Beat egg white until stiff. Add
sugar gradually, beating con
stantly. Work in nuts. Drop from
teaspoon on greased baking sheet.
Bake at 250*F. for 30 minutes
Remove from sheet immediately
and cool. Makes 3 dozen.
Cakes could bring
*l,OOO at
Montgomery Foir
GAITHERSBURG, MD. -
Montgomery County 4-H’ers will
parade their top prize-winning
cakes to be auctioned to the highest
bidder in the Cattle Show Pavilion
at the Montgomery County Fair on
Monday, August 20 at 8:45 p.m.
Last year’s grand champion
cake, an iced red velvet baked by
Lori Rau, brought $l,OOO at the
auction, setting a fair record. 4-H
members contribute their cakes to
be auctioned, with the profits going
to the 4-H program.
This past year, monies have
provided support to county ac
tivities to keep participation fees
low. Some monies provide for
recognition of each county 4-H
member and for the ribbons they
receive for many of their ac
tivities.
PH.717-653-1451
Marian Hoover
Mifflinborg
Betty Blehl
Mertztown