Cook’s
Question
Corner
If you are looking for a recipe but can't seem to find it
anywhere, send your recipe request to Cook’s Question
Corner, care of Lancaster Farming, P.O. Box 366, Lititz,
Pa. 17543. There’s no need to send a SASE. If we receive
an answer to your question, we will publish it as soon as
possible.
Answers to recipe requests should be sent to the same
address.
QUESTION - Annie Kauffman, Honey Brook, would like a
recipe for homemade ham and bean soup with a slightly
thick puree and made with dried beans
QUESTION - Patricia Shedleski, Lancaster, would like
any recipes using canned milk chocolate hot chocolate mix
QUESTION - Grade Ikeler, Bloomsburg, would like a
recipe for Kielbasa (one with smoke and one without)
QUESTION - Dons Grube, New Providence, would like a
recipe for cherry pie that you pour into the pie plate and
forms its own crust.
QUESTION - Marie A. Cairns, Honey Brook, would like a
recipe for a sweet yeast dough that is cut, deep fried and
has an apple butter filling. Can anyone help 7
QUESTION - Dwayne Roland, Westover, would like a
recipe for canning mushroom soup.
QUESTION - Raymond Schreyer, Boyertown, is looking
for a good rattlesnake recipe.
ANSWER - Mildred Sickler, Falls, asked for a recipe for a
nut roll that makes four to six rolls. Thanks go to Patricia
Lansberry, Woodland, for the following recipe.
Dissolve 2 packages dry yeast in V? cup warm milk with
one tablespoon of sugar in it. Set aside.
Mix 6 cups flour, 1 teaspoon salt, and 2 tablespoons
sugar together with hands. Then add V? pound oleo, 3
eggs, V? pint sour cream and yeast mixture Work dough
with hands until it is nice and light Dough must not be
sticky You may have to add more flour. Cut dough into 4
equal parts. Roll out each part onto a sugared and floured
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(Continued frpm Page B 6)
STEAK AND LETTUCE
1 pound top round steak sliced
across the grain in 1/8-inch strips
1 tablespoon cornstarch
3 tablespoons soy sauce
1 tablespoon red wine vinegar
2 teaspoons sugar
Salt to taste
1 teaspoon beef bouillon
V* teaspoon cracked pepper
6 beef strips cut crosswise in V«-
inch strips
1 tablespoon butter
8 green onions sliced in 1-inch
pieces separate white and green
parts
% medium lemon cut into very
small pieces
1 large head lettuce tom into
bite-size pieces
Toss meat with cornstarch, soy
sauce, vinegar, sugar, salt,
bouillon, and pepper. Set aside. In
heavy skillet, cook beef strips until
crisp. Remove beef strips and all
but 1/8 cup of drippings.
surface Spread filling and roll up Let rise about one hour
or until it is double in size Bake at 350° F for 35 to 40
minutes or until golden brown
Nut Filling;
2 pounds walnuts
Grind nuts fine Add enough sugar to walnuts to your
taste Add enough canned milk to spreadable consistency
BE SURE TO ATTEND AND HEAR
Dick Fuller, Product Manager And Foremost
Authority In The United States On PRE-SERV
Products And Equipment.
Monday, Feb. 3
Tuesday, Feb. 4
Wednesday, Feb. 5
Thursday, Feb. 6
Monday, Feb. 10
Tuesday, Feb. 11
Wednesday, Feb. 12
Thursday, Feb. 13
Thursday, Feb. 13
Friday, Feb. 14
Call For Reservations
Beacon Milling Company, Inc.
Heat drippings until very hot.
Add beef and cook just until barely
browned. Remove from skillet. Set
aside.
Add butter, white parts of onion,
the lemon and lettuce to the skillet.
Cook, turning until lettuce begins
to wilt. Remove from heat, toss in
beef and beef strips. Serve im
mediately garnished with green
onion parts, onion curls and lemon
slices. Serves 4.
SPEEDY MEATBALL SKILLET
1% pounds ground beef
2 cups carrots, cut in 1-inch pieces
and halved lengthwise
2 teaspoons chili powder
1% teaspoons salt
1 medium onion, cut in 8 wedges
Farm Show 4-H Potato Awards
OPEN DIVISION
Class 1* White Division
1 Paul T Hower Northampton 2 Nevm W
Reitz Schnecksville 3 Paul T Hower Nor
thampton
Class 2* Russeted Skin Varieties
1 Paul T Hower Northampton 2 James E
Smith Jr Newville 3 D E Lichtenalner Farms
Macungie *
Class 3- Red Skin Varieties
I Paul T Hower Northampton 2 Blair Hower
BEACON FEEDS
BEACON
PRE-SERV MEETINGS
MEETING SCHEDULE
Ramada Inn 10:30 A.M.
Somerset Milling Co. 814-445-7504
Leola Family Restaurant 11:00 A.M.
McCracken s Feed Mill 717-665-2186
Harvest Drive Restaurant 10:00 A.M. (Amish Meeting)
H. Jacob Hoober 717-768.-3431
Harvest Drive Restaurant 10:00 A.M.
(Tractor People Meeting)
H. Jacob Hoober 717-768-3431
Rangier Steak House 11:00 A.M.
Tri County Ag Center 717-899-6772
Curwensville Central Hotel 10:30 A.M.
Curwensville Feed Store 814-236-1572
Chilcoats Restaurant 10:00 A.M.
Martinsburg Milling Co. 814-793-2137
New Midway Fire Hall, MD 10:30 A.M.
North Glade Feed & Supply, Inc. 301-775-7981
or 301-898-3414
Friendly Farm, MD7:OO P.M.
R.D. Bowman & Sons, Inc. 301-848-3733
Mt. Nebo Methodist Church 10:30 A.M.
Service Feed & Supply 301-452-8444 or 717-456-7433
BEACONFEEDS
York, PA
Phone: 717-843-9033
2 10-ounce packages frozen lima
beans, defrosted
11094-ounce can condensed cream
of celery soup
cup water
Cook carrots in a covered
saucepan in boiling salted water 10
minutes; drain. Lightly mix
ground beef, chili powder and salt;
pinch off one-inch pieces to make
approximately 20 free-form meat
“balls.” Lightly brown meat
“balls” and onion wedges in large
frying pan; pour off drippings. Add
carrots, lima beans and celery
soup mixed with water and lightly
stir in to combine. Cover and cook
slowly 30 minutes, stirring oc
casionally. Makes 6 servings.
Northampton, 3 Paul T Mower Northampton
Claas 4-Commercial 5 or 10 Lb Bat
1 Stauffer Farms Lancaster, 2 D E
Lichtenalner Macungie 3 Robert Schmidt
Slatmgton
Class 5- Champion Open Division
Paul! Mower Northampton
JUNIOR DIVISION
Class 6* White Varities
1 Jeffrey Masser Pitman 2 Erick Swemhart
Jonestown 3 Barbara Marshall Honesdale
Russeted Varieties
No Entries
Red Skin Varieties
1 Barbara Marshall Honesdale 2 Jeffrey
Masser Pitman 3 Erick Swemhart Jonestown
Champion Junior Division
Barbara Marshall Honesdale
HEAVIEST POTATO
Heaviest Uniform>shaped Tuber
of any variety
1 Jeffrey Masser Pitman 2 Allen Werner
Hanover
Grand Champion
Paul T Mower. Northampton
Lunch Will Be Served