•8-Lancastar Farming, Saturday, July 19,1986
H Cook’s
Question
G*a q/S /nr
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 Farnling, 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 - Rhea Rhmehart, Akron, would like recipes
for sharp cup cheese and ring bologna.
QUESTION - Gladys Cassel, Lancaster, would like a
recipe for coconut chiffon pie. It is not a custard pie. It is a
deep filling and she thinks one of the ingredients is gelatin.
QUESTION • Marian Zeiset, Mount Joy, would like a
recipe for vegetable soup to can that does not have meat
or cabbage in it, but does have tomatoes.
QUESTION - Lura Clemenson, Dorothy, N.J., would like
a recipe for snapper soup to can.
ANSWER - Linda Christman, Greencastle, asked for a
recipe for zucchini pie. Thanks go to Sophie Rakowski,
Pheomxville, for the following recipe.
Sky In The Pie
Bottom Filling:
8 ounces cream cheese
V* cup sugar
Vz teaspoon vanilla
legg
Top Filling:
IV* cups zucchini or pumpkin
1 cup evaporated milk
2 eggs
Vz cup sugar
Cinnamon and pumpkin pie spices to taste
1 unbaked 9-mch pie shell
For bottom filling, beat together cream cheese, sugar,
vanilla and egg. Pour into unbaked pie shell.
For top filling, mix together well the zucchini,
evaporated milk, eggs, sugar and spices. Pour carefully
over cheese filling. Bake at 350° F. for 60 to 65 minutes.
Note: I blend my zucchini and dram it for Vz hour.
ANSWER - Pauline Serfass, Palmerton, requested a
recipe for tomato soup to can. Thanks go to Debbie
Russell, New Enterprise, for the following recipe and to
the many others who shared their favorite tomato soup
recipes.
Vz bushel tomatoes
7 medium onions
1 stalk celery
8 tablespoons parsley flakes 1
3 bay leaves
14 tablespoons flour
2 sticks butter
3 tablespoons salt
8 tablespoons sugar
1 teaspoon pepper
Chop onions, celery, parsley and tomatoes. Place in
canner-stzed pan-and add bay leaves. Cook until celery is
tender. Take out leaves and put hot ingredients through
blender. Rub flour and butter into smooth paste thinned
with tomato juice. Bring hot ingredients to boil and add
butter and flour paste. Stir well. Add salt, sugar and
pepper. Put in quart jars and process in boiling bath for 15
minutes.
Debbie writes: “Once you've eaten this, you'll never
want store-bought soup again."
ANSWER - Mrs. F. Rollo Davis, Bridgeton, N.J.,
requested a recipe for red beet jelly made from beet juice
and raspberry gelatin. Apparently, this is a popular recipe,
for many readers submitted the exact same recipe. Thanks
to everyone who took time out to share this popular recipe.
Red Beet Jelly
3 cups beet juice
4 cups sugar
1 package powdered fruit pectin
* 6 ounces raspberry-flavored gelatin
* Bring juice to a rolling boil, add the gelatin and fruit
pectin. Eroil 1 minute, stirring constantly. Remove from the
heat and add the sugar. Stir well and pour mixture into
jars.
Tomato Soup
Fresh Vegetables
(Continued from Page B 6)
BROILED EGGPLANT
Slice an eggplant thin and spread
each slice sparingly with
mayonnaise. Then dip each slice in
freshly grated Parmesan cheese,
covering both sides. Arrange the
slices on a no-stick or slightly oiled
cookie sheet and broil them on
each side just until they are golden
brown and crunchy outside and
soft and tender inside.
FETA VEGETABLE FRITTATA
% cup chopped tomato
V« cup chopped onion
V« cup chopped green pepper
V* cup butter
6 eggs
1 cup (6 ounces) crumbled feta
cheese
Saute vegetables in 2
tablespoons butter until vegetables
are tender. Beat eggs until foamy;
stir in % cup cheese. Melt 2
tablespoons butter in 10-inch skillet
over medium heat. Add egg
mixture. Cook, stirring oc
casionally, until eggs are set. Top
WE SPECIALIZE IN GRAIN EQUIPMENT SET-UPS
& ACCESSORIES
« GORDON’S
GRAIN CARD
Emulsifiable Concentrate
For use to protect gram at time of storage
IMULIiriAILI and as a clean-up spray before gram goes m
m— applies to farm storage, gram elevators,
trucks, boxcars, and ship holds
Contains 57% Malathion
Code Pkg. Gross Sugg. SALE
No. Size Wet. Ret. Price PRICE
9231082 12/Qt. 41 $12.25 $7.99
GORDON’S
MILL & FARM BIN SPRAY r
Ready-to-Use | -s-
A quick-killing residual spray for farm B
granaries, mills, and gram elevators
Kills the exposed stages of granary weevil, I
rice weevil, bran bugs, flour beetles, and >
Indian Meal Moth May be used-in fogging
devices in closed empty storage bins,
elevators, or warehouses Also, use in
dairy and livestock barns for control of p .
house flies, gnats, and roaches Contains v*oae
0 250% Piperonyl butoxide, 0.025% No.
Pyrethnns, 2 500% Methoxychlor 9241062
★ FULL LINE PARTS DEPARTMENT * WE SELL, SERVICE & INSTALL
E/WHETS equipment, inc.
RD 1. Rt. 272 S., Herrville Rd., Willow Street, PA 17584
Phone 717-464-3321 or Toll Free: 800-732-0053 S*'rvinq the Industry For Over ?5 Yrs.
with vegetable mixture and
remaining cheese. Continue
cooking until cheese begins to
melt. Makes 4 servings.
MIXED BEAN SALAD
1 cup baby lima beans
1 cup cut green beans
1 cup cut wax beans
1 green pepper, chopped
4 small onions, sliced in rings
Vz cup salad oil
% cup cider vinegar
Vz cup sugar
Vz teaspoon salt
V* teaspoon pepper
1 small jar pimento, drained
Drain vegetables and mix with
pimento, green pepper and onions.
In saucepan, combine remaining
ingredients. Bring to a rolling boil,
remove from heat and cool. Pour
over vegetables and refrigerate at
least 24 hours.
STEWED OKRA AND
TOMATOES WITH CORN
1 tablespoon butter
2 tablespoons olive oil
1 clove garlic, minced
1 medium onion, coarsely chopped
(Vfecup)
• • •
i
1 medium green or red sweet
pepper, diced (% cup)
2 cups tomatoes, peeled
% teaspoon each dried or fresh
marjoram and thyme
1 teaspoon ground or 2 teaspoons
fresh coriander
V* teaspoon hot red pepper flakes
1 pound okra, cut in Vi-inch slices
or left whole if pods are small
2 cups com, freshly cut from the
cob
1 tablespoon lemon juice
Heat butter and oil in a large
stainless, enameled or non-stick
skillet. Add garlic, onion and sweet
pepper and saute until soft, over
medium heat. Stir in tomatoes,
marjoram, thyme, coriander, hot
pepper and okra; add a little water
or broth if the mixture seems dry.
Cover and simmer over low heat
for 10 minutes, or until the okra is
tender. Add corn and lemon juice;
cover and simmer for 5 minutes
more. Season with salt and pepper
as desired. Makes 4 servings.
Serve with grilled chicken or
seafood over rice for a meal. For
variations, substitute basil or
parsley for the coriander. This dish
is popular in the south.
KEN CLUGSTON VERNON SEIBEL
665-6775 665-2782
CRAFT-BILT
CONSTRUCTION INC.
FARM-HOME BUILDING
R.0.#2 MANHEIM, PA.
PH: 665-4372
BUILDING & REMODELING FOR
DAIRY RESI DENTAL
SWINE POLE BUILDINGS
BEEF STORAGE
H-” j| GSI
'l# it | BINS
% i if From
MllVzlon
I FI ’S To
j||*J 150T ° n
PREAGRQ tr3s
GRAIN AND HAY MOISTURE TESTER
PKg. Gross Sugg. SALE
Sjze Wgt Ret. Price PRICE
6/1 Gal. 46 $13.60 gal. $9.99