Lancaster farming., September 01, 1984, Image 48

B&—Lancaster Fanning, Saturday, September 1,1984
Cook’s tr%
Question V'/
Comer
QUESTION - Grace Ikeler, Bloomsburg, would like a
recipe for spiced cantaloupe.
QUESTION - Jean Stroble, Cogan Station, would like a
recipe for spiced apple rings.
ANSWER - Arnold Jo Daly, Crownsville, Md., requested a
recipe for flaky pie crusts. Thanks go to Betty Herschberger,
Quarryville, for sharing her recipe.
Flaky Pie Crust
2 tablespoons sugar
2 tablespoons milk
1 Vi cups flour
1 teaspoon salt
Vi cup oil
Combine and mix well. Pat into pie pan.
ANSWER - Harold Latshaw, Walnutport, requested
recipes for fudge and for molasses cookies. Thanks go to
Mrs. Ray Keeny, New Freedom, for her fudge recipes and to
Mrs. Sam Keens, Lititz, for her Molasses Cookie recipe.
Creamy Cheese Fudge
1 3-ounce package cream 1 tablespoon cream
cheese, softened 2 cups unsifted powdered
2 packages unsweetened sugar
baking chocolate Vi teaspoon vanilla
Dash of salt 1 cup chopped nuts
Combine cream cheese and cream; beat until smooth.
Add unsweetened baking chocolate and blend. Stir in
vanilla, salt, and chopped nuts. Press into buttered Bx -
inch pan and chill until firm. Cut into squares. Makes about,
1 pound.
Soft Molasses Cookies
2 cups brown sugar 1 cup vegetable shortening
2 eggs, unbeaten 1 cup Gold Label Brer'
6 cups all-purpose flour Rabbit molasses
3 teaspoons baking soda 1 teaspoon salt
1 teaspoon ginger Vt teaspoon cinnamon
Vi teaspoon each of 2 cups buttermilk
cloves and nutmeg or thick milk
1 teaspoon vanilla
Cream shortening and sugar; Add eggs one at a time and
then add molasses. Sift dry ingredients and add alternately
with liquid. Cool dough. Drop by spoon on a greased cookie
sheet. Bake at 375° F until cookie springs back when
touched. Makes 6 dozen.
ANSWER - Eileen J. Tarpy, Deptford, N.J., requested a
recipe for cream of broccoli soup. Thanks go to Marlene
Sauder, Bowmansville, who shared her recipe.
Cream of
Broccoli Soup
Vs cup onion, chopped 3 tablespoons butter
2 cups cooked broccoli 2 cups chicken broth
1 teaspoon salt Dash of mace, optional
1 cup cream or milk
Fry onion in butter until transparent. Blend onions and
broccoli in blender until smooth. Heat the vegetables,
chicken broth, salt and spice until ready to boil. Combine
cream and flour until free of lumps and pour slowly into hot
mixture. Continue to heat and stir until it becomes smooth
and creamy.
ANSWER - Carol Kernard, Elizabethtown, requested a
recipe for homemade baking mix. Thanks go to Edward
Parent, Village of Berne, for sending his recipe and to all the
others who shared their favorites.
Homemade Biscuit Mix
4'/* cups all-purpose flour 5 teaspoons baking powder
1 teaspoon salt 3 tablespoons unsalted
5 tablespoons solid
shortening
This basic recipe makes 3 batches (scant 2 cups each),
and can be successfully doubled or tripled. In a bowl, whisk
together flour, baking powder and salt. Cut in the butter
and shortening using your fingers, a pastry blender or an
electric mixer until the fat particles are no longer visible.
Separate the mix in three equal parts and seal in airtight
containers. Plastic freezer boxes or bags are excellent for
this. Mix will keep in refrigerator for a month or will freeze
for as long as 6 months. Use buttery flavored shortening for
additional flavor and color.
3 tablespoons flour
butter
Tasty lunches 2 teaspoons chives
. Mix the ham, eggs, pepper and
(Continued from Page B 6) celery. Combine the vinegar and
HAM SALAD
3 cups ground cooked ham
3 chopped hard cooked eggs
% cup minced green pepper
Vi cup minced celery
V* cup mayonnaise
2 tablespoons vinegar
ANSWER - Here is Joyce Bupp’s Corn Cob Jelly recipe
that several readers requested.
Corn Cob Jelly
12 freshly shelled, bright 1 package fruit pectin
red, field corn cobs (Sure-Jell)
4 cups granulated sugar Drop or two of red
Cover cobs with water in large kettle, bring to boil and
simmer for 20 minutes. Dram liquid through jelly bag.
Measure 4 cups liquid and return to kettle. Stir in pectin
and food color to shade desired. Bring to boil and add sugar.
Bring to boil again and boil hard for one minute. Remove
from heat, skim foam and seal.
ANSWER - Donna Lencaski, Latrobe, requested a recipe
for carmel apples. Thanks go to Betty Biehl, Mertztown, for
sharing her recipe.
Carmel Apples
6 apples, yellow delicious 1 cup brown sugar
if preferred Vz cup water
1 tablespoon cornstarch 1 cup milk
1 tablespoon butter Vi teaspoon vanilla
Cook apple in syrup made from sugar water. When
tender, remove to dish. Mix cornstarch and milk together,
add to cooked syrup from the apples. Cook until thick. Add
butter and vanilla. Pour over apples in dish. Delicious.
Serves 6.
ANSWER - Nancy Kramer, Newmanstown, requested
Eggplant Casserole recipes. Thanks go to Mrs. Ray
Reinecker, York Springs, and to all the others who shared
their recipes.
Baked Eggplant Casserole
1 large eggplant, cubed 1 egg, beaten
V 2 cup grated American Salt and pepper to taste
cheese 1 tablespoon melted butter
Vi cup chopped onion Vi cup bread or cracker
crumbs
Cook eggplant in small amount of water; drain thoroughly
and then mash. Stir in egg, salt, pepper, crumbs, cheese.
Reserve small amount of cheese for topping. Pour mixture
into greased casserole dish. Cover with remaining cheese
and additional crumbs. Sprinkle with butter. Bake at 450° F
for 15-20 minutes or until browned. (White squash may be
used for the eggplant.) Serves 4.
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RD #l, Myerstown, Pa.
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mayonnaise. Mix with ham
mixture and vegetables. Sprinkle
with chives.
food color
ROCKY COAST HERO
4 large Kaiser rolls, split
4 lettuce leaves
8 slices Muenster cheese
12-16 slices salami
1 red onion, thinly sliced
4-ounce jar roasted red peppers,
drained
2 to 3 cans sardines
Mustard, pickles, olives
Spread bottom half of each roll
with mustard. Layer lettuce,
cheese, salami, onion, pepper and
sardines on each. Spread top
halves of rolls with mustard and
place over sardines. Secure with
skewers or picks. Serve with
pickles and olives.
Betty Blehl
Mertztown
CEREAL NOUGAT BARS
3 tablespoons butter
32 large or 3 cups miniature
marshmallows
4 cups Cheerios, Wheaties or Kix
cereal
Vi cup coarsely chopped nuts
% cup shredded coconut
4 squares (4 ounces) sweet or
semisweet chocolate, melted
Butter baking pan, BxBx2 or
9x9x2-inches. Melt butter and
marshmallows over low heat,
stirring constantly. Remove from
heat. Fold in cereal, nuts and
coconut.
Pat mixture evenly in pan with
buttered back of spoon. Pour
chocolate on top; spread in thin
layer. Chill about 1 hour or until
set. Cut into bars, 2xl inches.
Makes 32 cookies.
TURKEYSALAD
2 cups diced, cooked salad
% cup minced raw celery
Mi cup mayonnaise or salad
dressing
Salt and pepper
Mix turkey, celery and
mayonnaise. Add salt and pepper
to taste.
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PH: (717) 687-0772
Betty Biehl
Mertztown