iter Farming, Saturday, August 18,1984
88— Lancasl
Cook’s
Question
Comer
QUESTION - Mrs. Carol Kernard, Elizabethtown, would
like a recipe for a homemade baking mix such as Bisquick.
QUESTION - Arnold Jo Daly, Crownsville, Md., would like
recipes for apple strudel, especially the strudel dough, very
flaky pie crusts, real Italian spaghetti sauce with meat in the
sauce, and chili con came with beans, ground meat and
garlic.
QUESTION - Eileen J. Tarpy, Deptford, N.J., is looking for
a quick and easy cream of broccoli soup. She prefers one
without cheese, but will take any recipes you share.
ANSWER - Grace Ikeler, Bloomsburg, requested a recipe
for zucchini cake. Thanks go to Anna Ruth Musser,
Lebanon, who shared her recipe.
Chocolate Zucchini Cake
V 2 cup soft margarine 1 teaspoon baking soda
Vz cup vegetable oil Vi teaspoon baking powder
IV* cups sugar Vi teaspoon cinnamon,
2 eggs optional
1 teaspoon vanilla Vi teaspoon ground cloves
Vi cup sour milk optional
2Vi cups unsifted flour 2 cups shredded zucchini
4 tablespoons cocoa
Cream margarine, oil and sugar. Add eggs, vanilla and
sour milk. (To make sour milk add 1 teaspoon of lemon juice
or vinegar to Vi cup milk. Let stand five minutes before
using.) Mix all dry ingredients together and add to creamed
mixture and mix well with mixer. Stir in zucchini. Sprinkle
with chocolate chips before baking. Bake in 9x12-mch pan
at 350° F. for 40-45 minutes. Needs no frosting.
ANSWER - Judy Stayman, Chambersburg, requested a
recipe for canned spaghetti sauce. Thanks go to Alice
Rhoad, Grantville, for sending her recipe and to all the
others who sent their recipes.
Spaghetti Sauce
20 large tomatoes 1 medium green pepper
3 large carrots 2 tablespoons parsley flakes
1 tablespoon salt 1 tablespoon oregano
1 teaspoon black pepper V * cup sugar
1 tablespoon garlic 112-ounce can tomato paste
powder 3 large onions
Wash, core and chop tomatoes in quarters. Grate carrots,
pepper and onions. Add spices. Cook for 20 minutes after
mixture starts to boil. Add 12-ouncee can tomato paste. Mix
and let stand 10 minutes. Put mixture in blender at high
speed for 20 seconds. Cook again until boiling. Jar and seal.
Note: you do not need to peel tomatoes. The blender takes
care of that.
ANSWER - Ginny Atkinson, Bridgeton, N.J. requested
recipes using squash. Thanks go to Pauline Shirk and Alice
Rhoad, Grantville, for sharing their recipes.
Zucchini Squash Cake
3 eggs
1 teaspoon soda
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
Nuts, optional
1 cup oil
3 cups flour
2 cups sugar
2 cups peeled, drained
zucchini squash,
mashed
l A cup raisins
Cream oil and sugar together, creaming until light and
fluffy. Blend in eggs. Sift together dry ingredients. Add dry
ingredients alternately with zucchini. Stir in nuts and
raisins. Bake in 2 greased 9-inch layer pans at 350° F. for
about 30 minutes.
Squash with Herb Dressing
1 package herb dressing
Vz cup butter.
Mix and put Vz of this in bottom of casserole. Cook 6 cups
diced squash for 5 minutes and add Vz cup chopped onion, 1 _
small container sour cream, 1 can cream of chicken soup
and V* cup grated cheese or carrots.
Put in casserole and top with remainder of herb dressing.
Cover with grated cheese and bake at 350° F. for 30
minutes
QUESTION - Mrs. Gordon P. burgett, Newville, requested
a recipe for corn fritters. Thanks go to Lydia Stoltzfus,
Strasburg, for sharing her recipe.
1 pint creamed corn
2 eggs
1 cup flour
If %
1 T 7
X 9
Corn Fritters
1 teaspoon baking powder
Vz teaspoon salt
Little pepper
• /*
p
Combine all ingredients and mix well. Drop by
tablespoons and fry in deep fat until golden brown.
CORRECTION - Bertha Ocker's recipe for Sweet
Gherkins pickles appeared in the August 4 issue. To clarify
some questions about her recipe, she sent in a revision of
the first part of the directions. Below is the revised recipe.
Sweet Gherkins
7 pounds of I V2 to 3 2 teaspoons celery seed
inch cucumbers 2 teaspoons mixed pickling
Vi cup salt spice
8 cups sugar 81-inch pieces stick
6 cups vinegar cinnamon
3 A teaspoons tumeric
First morning: Wash cucumbers thoroughly, put in pot
and cover with water. Bring to a good boil and remove from
heat. Six to eight hours later, drain and cover with fresh
boiling water.
Second morning; Drain and cover with fresh boiling
water. That afternoon drain and add salt and cover with
fresh boiling water. Optional; Add a few drops of green food
coloring to last syrup boiling to make a nice green color.
Third day: Drain and prick cucumbers in several places
with fork. Make syrup of 2Vt cups sugar and 2 I A 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 in 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, dram 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 A inch from
top of jar. Process 5 minutes m boiling water bath.
■■■■■■■■■■■■
WHEN YOU SEE
THIS
'FAMILY
CENTER
WE ARE A DISTRIBUTOR OF
Central Tractor Farm & Family Center, Inc.
• In most cases when Central Tractor Farm & Family Center has
a sale, We have the SAME Sale on the SAME Dates.
• We have FULL access to all New and Used Tractor Parts available
at Central Tractor Farm & Family Center
• We stock nearly as many items as the
Central Tractor Farm & Family Center stores
We are an independently-owned store. We have items that Central
Tractor Farm & Family Center does not stock.
We have a complete line of Hardware, Plumbing, Lawn & Garden,
Housewares, and many hard-to-find items long discontinued by
other stores.
IF WE DON'T HAVE IT WE WILL TRY TO GET IT FOR YOU
CENTRAL TRACTOR
FARM * FAMILY CENTER
US TOO!
THEREFORE:
R.D. 412 S FLEETWOOD, FA. 10522
Salads
(Continued from Pace B 6)
ZUCCHINI TOSS
1 head lettuce, washed and chilled
1 small head romaine, washed and
chilled
V* cup olive oil or salad oil
2 medium zucchini, thinly sliced
1 cup sliced radishes
3 green onions, sliced
3 tablespoons crumbled blue
cheese
2 tablespoons tarragon or wine
vinegar
% teaspoon salt
1 small clove garlic, crushed
Generous dash freshly ground
pepper
Into large salad bowl, tear
greens into bite-size pieces (about
10 cups). Toss with oil until leaves
glisten. Add zucchini, radishes,
onions and cheese. Combine
vinegar, salt, garlic and pepper;
pour over salad and toss.
SALAD
1 head cauliflower, grated
1 head lettuce, tom up
1 chopped onion
1 pound bacon, fried
6 hard boiled eggs, chopped
% cup grated cheese
Dressing
Vz cup sugar
1% cups salad dressing
3 tablespoons vinegar.
Mix and pour in and let soak in
overnight.
Anna Ruth Mnsser
(Turn to Page B 9) Lebanon
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