08-Lmcaster Fannins, Saturday November 24,1984
Cook’s tr %
Question V'/
Comer
QUESTION - Mrs. Charles Biehl, Mertztown, would like
recipes for sugar cookies and breakfast cake.
QUESTION - Mary E. Neal, Homer City, would like a recipe
for vegetable lasagna.
ANSWER - Mrs. Mary Wolfmger, Ottsville, requested a
recipe for white fudge that hardens itself. Thanks go to
Mrs. Linford Stauffer, Quakertown, for sharing her recipe.
Sallie’s Fudge
1 pound powdered sugar V 2 jar marshmallow
1 pound English walnuts 1 inch square butter
1 tablespoon molasses 1 small can evaporated milk
Put milk, butter, sugar and molasses in saucepan. When
it cooks all around pan, then cook exactly 9 minutes.
Remove from fire, beat in marshmallow: add ground nuts.
Put in buttered pan and cut in squares before it hardens.
ANSWER - Grace Ikeler, Bloomsburg, requested a
recipe for broccoli soup with small pieces of cheese in it
and a recipe for cauliflower soup. Thanks go to Mary Neal,
Homer City for her recipes.
Cauliflower Cheese Soup
1 cup chicken stock V* cup flour
1 small head cauliflower, 3 cups milk
broken into pieces 1 cup grated Cheddar cheese
V* cup butter % cup grated Romano cheese
Vz small onion, minced Vi cup minced parsley
In a saucepan, bring stock to boil. Add cauliflower and
coat 8 minutes or until tender-crisp. Remove Vi of the
cauliflower and set aside. Pour remaining cauliflower and
stock into blender and blend until smooth.
In the stockpot, melt butter; saute onions until tender.
Add flour, stirring until smooth. Slowly stir in milk;
blending until smooth. Stir in blender mixture stirring
constantly until smooth. Add Cheddar cheese: cook
stirring until smooth and cheese is melted. Add reserved
cauliflower and heat until steaming. Garnish with parsley
and Romano cheese.
NOTE: I use this same recipe for my broccoli - using 1
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4-H agents hold annual conference
CHICAGO, 111. - “4-H The Wind
In Your Sails” was the theme for
the 1984 National Association of
Extension 4-H Agents (NAE 4-HA)
Conference in Chicago, 111., Nov. 4-
8. This annual conference is the
only national professional im
provement training event for the
more than 3,000 4-H agents.
The annual conference is
designed to help 4-H professionals
increase their skills in volunteer
and youth development. Keynote
speakers featured at the con
ference focused on various aspects
of the 4-H professionals’ work.
Luther McKinney, senior vice
president of law and corporate
affairs of the Quaker Oats Com
pany, emphasized the skills needed
teaspoon garlic powder and substitute American cheese
for the Cheddar. I add chunks of American just before
serving. I’ve also used different cheeses such as Moz
zarella.
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' to help youth leam. He delineated
the characteristics of today’s
youth, what they are involved in
and what is of interest to them.
A second aspect of the con
ference featured ways to involve
the family unit in youth programs.
Dr. Hazel Reinhardt, vice
president of market development,
Crowles Media Company and
director of research, Minneapolis
Star and Tribune, discussed ways
to help increase family in
volvement in 4-H and strengthen
the family unit.
A noted expert on volunteerism.
Sue Vineyard, president of
vineyard Enterprises, explored
one of the mainstays of the 4-H
program—volunteers. With over
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470 thousand adult volunteers in
the 4-H program, conference
participants were interested in
Vineyard’s suggestions on
volunteer recruitment and
training.
Rounding out the group of in
structors was Dr. Allen Sch
mieden, director, Teacher Centers
Program for the U.S. Department
of Education, who discussed
learning for the professional.
In addition to the numerous
speakers, over 60 challenging
seminars, as well as numerous
swap shops and educational
exhibits were offered. Specific
seminar topics such as “Latch Key
Survival Skills,” recognizing 4-
H’ers, neutralizing negative T.V.
and 4-H citizenship programming,
corresponded to the theme of the
day.
In addition to the U.S., 82 other
countries have youth programs
similar to 4-H.
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