88-Lancaster Farming, Saturday, June IS, 1985
Cook’s
Question
QUESTION - Dons Grube, New Providence, would like a
recipe for a filling for pita bread
QUESTION - Fran Westfall, Spring Grove, would like a
recipe for heavy German cheesecake not made wtih cream
cheese It was sold in New Jersey and New York
about 30 years ago
QUESTION - Audrey Nemeth, Mt Vernon, Maine, would
like recipes for pumpermckle bagels and for rhubarb
bread While Jeanette Sauder of Remholds didn't provide
a rhubarb bread recipe for Audrey, she does have a
rhubarb cake recipe to share
Rhubarb Cake
3 to 4 cups chopped rhubarb V 2 cup butter, softened
1 cup sugar 1 cup sugar, scant
1 3-ounce package straw- 1 beaten egg
berry jello 3 A cup milk
11/?I 1 /? cups flour 1 teaspoon vanilla
2 teaspoons baking powder 1 teaspoon cinnamon mixed
‘/z teaspoon salt with 1 tablespoon sugar
Combine rhubarb, sugar and jello in bowl and set aside
As with other fruits, use sugar according to taste Sift
flour, baking powder, and salt together
Cream butter, sugar, and beaten egg. Add dry
ingredients along with milk and vanilla, saving out sugar
and cinnamon Mix, blend until batter is smooth Make a
layer of fruit mixture in bottom of deep, buttered baking
pan or dish, 11/?I 1 /? to 2 quarts Spread batter over fruit and
sprinkle top with cinnamon and sugar
Bake at 350° F for 35 to 40 minutes Cut in squares to
serve May be served with milk
ANSWER - Mrs Bertha Mocker, Cogan Station,
requested a recipe for asparagus soup Thanks go to Dons
Grube, New Providence, for the following recipe
Cream of Asparagus Soup
2 bunches of asparagus 3 tablespoons flour
Ismail onion 4 cups milk
3 tablespoons butter Salt and pepper
Make a white sauce with butter, flour and milk Set
aside Cook chopped asparagus and onion in salt water for
20 minutes Combine with white sauce and bring to a boil
Season to taste (I like te puree in a blender before ser
ving)
ANSWER - Edith Miller, Lincoln University, requested a
recipe for smeary pie - a Pennsylvania Dutch pie made
with cottage cheese Thanks go to Mrs Nevm Horst,
Elkton, Md , for sharing her Cottage Cheese Pie recipe
Cottage Cheese Pie
1 pound cottage cheese
IV* cup sugar
3 eggs, separated 1 large can evaporated milk
l A teaspoon salt 1 teaspoon vanilla
Add egg yolks, salt and sugar to cottage cheese Add
milk, evaporated milk and vanilla When throughly
combined, add beaten egg whites Pour mixture into crust
Bake at 400° F for 10 minutes and 350° F for 20 to 35
minutes Makes one 9-mch and one 8-mch pie
ANSWER - Grace Ikeler, Bloomsburg, requested recipes
for cooking cabbage with sweet and sour dressing Thanks
go to Mrs Jay Spyker, Dallastown, for her Down Home
Cabbage recipe and to Fran Westfall, Spring Grove, for her
Cabbage Sweet and Sour recipe
Down Home Cabbage
2 pounds cabbage, cut up 2 tablespoons flour
2 teaspoons salt
6 slices bacon
1 medium chopped onion 8 teaspoon pepper
Heat 1 inch of water to boiling Add cabbage and salt,
return to a boil Cover and cook 5 minutes. Dram well,
reserving 1% cups cooking liquid Cook bacon until crisp
Remove bacon and break into 1-mch pieces Discard all
but 1 tablespoon bacon drippings Add onion to drippings,
saute until golden, stirring occasionally Sprinkle in flour
and sugar Stir until smooth Stir in reserved cooking
liquid, vinegar and pepper Cook over medium heat,
stirring constantly until thickened Add bacon and cab
bage, stir gently to coat Makes 6 servings, about 120
calories each
Cabbage Sweet and Sour
1 tablespoon sugar
1 teaspoon salt
Cabbage
1 egg
l A cup vinegar
Shred cabbage rather finely Put in saucepan and
sprinkle with salt Cover pan and place over low heat and
steam until tender Beat the egg, add vinegar sugar and
salt and pour over the steamed cabbage Heat five
minutes and serve at'once
tr'
t 7
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f
3 tablespoons cornstarch
2 cups milk
2 tablespoons sugar
V* cup cider vinegar
STATE COLLEGE - The
Pennsylvania State Lamb Cook-
Off Contest is scheduled for Aug. 2
at the new Ag Arena, Penn State,
m conjunction with the Penn
sylvania Sheep Field Day and
Craft Show.
Any Pennsylvania resident, 18
years of age or older with non
professional food status may
compete for $3OO in prize money,
sheep skins and selected cuts of
fresh American lamb.
A maximum of two recipes may
be entered per person. The
deadline for entries is July 1,1985.
ANSWER - Hilda M Blatt, Honestown, requested a
recipe for Red Beet Relish Thanks go to Ruth Shirk,
Richland, for sharing the following recipe
12 medium red beets, cooked m skins,
peeled and chopped fine
6 peppers
1 stalk celery
Chop and cook each separately Mix and add
1 cup red beet juice 3 cups sugar
2 cups vinegar
Bring to a boil and can
ANSWER - Grace Ikeler, Bloomsburg, and Nancy Koons,
Lebanon, both requested recipes for potato salad with a
good dressing Thanks go to Fran Westfall, Spring Grove,
for the following recipe.
Hot Dutch Potato Salad
1/8 teaspoon pepper
1 teaspoon sugar
legg
4 slices bacon
V: cup chopped onion
V? cup chopped green
pepper
'A cup vinegar
1 teaspoon salt
3 hard boiled eggs
Dice bacon and pan fry. Add chopped onion and green
pepper Cook 3 minutes, add vinegar, salt, pepper, sugar
and beaten egg Cook slightly Add cubed potatoes, grated
carrot and diced hard cooked egg Blend and serve hot
ifct
Murphy
Bru-Mash...
All The Time!
Anytime of any year, Murphy Bru-Mash helps
boost production economically and efficiently
• with top quality by-paas protein, digestibility
and palatablllty.
As a source of protein and energy. Bru-Mash is hard to beat And there's a lot more to
the Bru-Mash story. Tests conducted at Michigan State University, The University of
Tennessee. North Carolina State University, The University of Mississippi and many
other schools show that Bru-Mash helps increase milk production more efficiently!
So. don't think of Bru-Mash as an extender of your normal feeding program think
of Bru-Mash as part of vour normal feeding program You’ll discover Improved feed
conversion, higher production, greater palatablllty and remarkable digestibility Your
Murphy representative has complete storage, handling, and feeding guidelines and
he'll also help you analyze your forages and formulate a custom ration based on your
herd's needs.
Call us soon for more details
Bremers grains
and a whole lot more.
Lamb cook-off slated for Aug. 2
Any original recipe using lamb
shoulder, nblets, neck, shank,
breast or ground lamb may be
entered. The dish must contain a
minimum of one and not more than
five pounds of fresh American
lamb. Recipes should serve a
minimum of four persons.
Recipes will be screened by a
panel of three judges. Recipes will
be judged on taste, ease of
preparation and practicality,
appearance and presentation.
Finalists will be notified of their
selection July 5 and will prepare
their dish at University Park on
Red Beet Relish
1 head cabbage
1 quart hot cubed cooked
potatoes
Va cup grated raw carrot
CALL THIS TOLL-FREE NUMBER
1-800-722-0035
MURPHY PRODUCTS CO.
c/o Stroh Brawary, PO Box 2968,
ALLENTOWN, PA 18001
The lamb and wool promotion
boasts 100 commercial and craft
exhibits ranging from fencing
systems to lamb and wool related
crafts, pottery, paintings and wool
fashions.
Contests will be held in sheep
photography, art, wool crafts,
sheep shearing fleece and youth
exhibits. More than $l,OOO is of
fered in prize money.
For a copy of the Pennsylvania
State Lamb Cook-Off rules and
entry form, send a self-addressed
stamped envelope to: LAMB
COOK-OFF, Dr. Clair Engle, 316
Wm. Henning Building, Penn State
University, University Park, PA
16802.
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TO ORDER,
Aug. 2.
The first place winner receives
$5O plus a Pennsylvania sheep
skin, valued at $65, donated by L &
M- Fur Company, Quakertown,
Bucks County. Second Prize is $35
plus a gift pack of Pennsylvania
valued at $5O, from the Ap
palachian Lamb Company,
Greencastle, Franklin County.
Third prize is $25 plus a leg of lamb
valued at $25, donated by Ap
palachian Lamb Company; Fourth
through tenth place finalists
receive $lO. All finalists also
receive ribbons and an American
Cookbook.
Demonstrations scheduled
throughout the event include
spinning, weaving, wool crafts,
lamb cookery, Scottish Highland
dancing, working sheep dogs and
sheep industry related forage and
management seminars.