BS-LancastM- Farming, Saturday, March 2,1985 Cook’s tf % Question V y Comer ?_ QUESTION - Lydia Weber, Reynolds, is still looking for blue fish recipes. QUESTION - Emma Sue Martin, New Holland, still needs a recipe for custard filling for doughnuts. QUESTION - Mrs. Roland Rader, Holmes, still needs a recipe for rich pan pudding. QUESTION - Mrs. Rose Martin, Ephrata, would like a recipe for peach tapioca using canned peaches. She would also like a recipe for whole wheat pancakes like you get at a pancake house. ANSWER - Emma Sue Martin, New Holland, requested a recipe for coffee cake made with yeast with a pie filling center. Thanks go to Pauline Rider, Umtyville, tor sharing her cherry crumb coffee cake recipe. Cherry Crumb Coffee Cake 1 package(2 layer size) yellow cake mix 1 envelope dry yeast 1 cup flour Vi cup warm water 2 eggs 1 can (1 lb. 5 oz ) cherry pie filling V* cup sugar 1 teaspoon cinnamon 6 tablespoons margarine Measure 2Vz cups dry cake mix. Reserve for crumb ‘topping. In large bowl, combine remaining cake mix, yeast, flour, water and eggs. Mix 100 strokes by hand Spread batter in greased 9 x 13-inch pan. Spoon pie filling over top. In medium bowl, combine the 2V? cups cake mix, sugar, cinnamon and butter Mix until fine grained mixture results. Sprinkle over pie filling. Bake at 375° F. for 30 to 35 minutes or until cake tests done ANSWER - Louise Baer, Newville, requested a Swedish meatballs recipe. Thanks go to Treva Leese, Hanover, for sharing her recipe, and to all other readers who shared meatball recipes. Swedish Meatballs 1 pound ground beef 1 tablespoon flour Dash of nutmeg Small onion 1 egg Salt and pepper to taste Mix and shape in balls size of walnuts Brown in oil Dram and add 1 can consomme 2 tablespoons sherry or to taste V? cup water mixed with V* cup flour to form thickener Add meat and simmer 20 to 30 minutes Serve on rice or noodles that have been cooked ANSWER - Mae Pugh, Chambersburg, requested a pizza dough recipe Thanks go to Diane Witmer, Myerstown, for sharing her recipe 1 package dry yeast 1 Vi cups warm water 2 tablespoons Wesson oil Dissolve yeast m warm water Add remaining ingredients. Beat thoroughly. LetYise a half hour. Divide dough into two parts. Roll out to fit in pizza pans Makes two pizza crusts. Pizza Crust 4 cups flour 1 teaspoon salt Men's favorites (Continued from Page B 6) PEANUTTY PORK CHOPS 1 cup croutons *2 cup finely chopped salted peanuts 2 tablespoons instant minced onion 2 tablespoons snipped parsley 1 teaspoon crushed red chili pepper 1 3 cup butter or margarine, melted 1 tablespoon water 3 /4 teaspoon salt 8 loin pork chops, I*4 inches thick, with pockets 1 teaspoon salt * 4 teaspoon pepper 110-ounce jar apple jelly 2 tablespoons lemon juice In medium bowl, mix croutons, peanuts, onion, parsley and chili pepper. Stir together butter, water and 3 /4 teaspoon salt; pour over crouton mixture and toss gently. Trim excess fat from pork chops; season chops with 1 teaspoon salt and the pepper. Stuff pockets with crouton mixture. Close openings with skewers. Heat jelly and lemon juice just to boiling, stirring constantly. Place chops on grill 4 inches from medium coals. Cook 1 hour or until done, tunng every 15 minutes and basting with jelly sauce during last 30 minutes of grilling. Makes 8 servings. SAVORY DUCKLING ON A SPIT 15-pound duckling 2 teaspoons salt 1 small onion 3 sprigs parsley ‘•z cup dry vermouth or apple juice *'2 cup dark corn syrup 1 tablespoon lemon juice 1 teaspoon ground coriander Wash ducking; pat dry. Rub YOU TEST THEIR FOOD - - Water with high levels of nitrate, sulfate, and bacteria can affect your herds HEALTH AND PRODUCTION WE SPECIALIZE IN WATER TREATMENT ON DAIRY FARMS Our water conditioning methods reduce those robbing nitrates, sulfates, and bacteria to proper levels resulting in a healthier herd with improved milk production and higher butterfat. Contact us for a test of your herd's water supply and information on our proven installations. MARTIN WATER CONDITIONING cavity with salt, place onion and parsley in cavity. In saucepan, combine remaining ingredients; simmer 15 to 20 minutes or until sauce is reduced about half. Fasten neck skin of duckling to back with skewer. Flatten wings over breast; tie string around breast to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from breast end toward tail. Secure duckling on spit with holding forks. Check balance by rotating in palms of hands. Arrange medium-hot coals at back of firebox; place large foil drip pan under spit area. Just before placing duckling on rotissene, use a baster to force *4 cup of the sauce into cavity. If needed, use additional skewers to keep cavity closed securely. Cook duckling 2 hours or until tender; frequently prick skin with fork to allow excess fat to dram away. Add coals if necessary to maintain even heat. During last 20 minutes of cooking, brush duckling every 5 minutes with remaining sauce. Makes 2 or 3 servings. ITALIAN SPAGHETTI WITH MEATSAUCE 2 pounds ground beef 1 medium onion, finely chopped 1 green pepper, finely chopped 215-ounce cans tomato sauce 212-ounce cans tomato paste 1 7Vz-ounce can pitted ripe olives, drained and sliced 2 envelopes fl ounces each) Itahan-style spaghetti sauce mix with mushrooms 3 cups water 1 tablespoon sugar 1 teaspoon oregano leaves 2 cloves garlic, crushed 1 bay leaf, crumbled WHY NOT THEIR WATER f ATER SUPPLY - INCREASE YOUR PROFIT ATYi TRI 740 EAST LINCOLN AVE. MYERSTOWN, PA 17067 PHONE 717-866-7555 16 ounces Italian-style spaghetti Grated Parmesan cheese Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1% hours, stirring occasionally. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti; pass Parmesan cheese. Makes 8 servings. CHICKEN FRICASSEE WITH DUMPLINGS 2 l t to 3-pound broiler-fryer chicken, cut up 1 cup Bisquick baking mix 2 teaspoons salt 1 teaspoon paprika 1/8 teaspoon pepper 2 tablespoons shortening 1 tablespoon butter 110%-ounce can condensed cream of chicken soup IVi cups milk Dumpling dough *'2 teaspoon parsley flakes *4 teaspoon poultry seasoning Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest pieces are tender. Twenty minutes before end of cooking time, prepare Dumpling dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer. Serves 4.
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