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BAKED HICKORY SMOKED
PORK
1 cup liquid Hickory Smoke
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ANSWER - Blanche Hess, Quarryville, requested a
recipe for the coconut topping used on German choco
late cake. Thanks to Eva Southard, Glen Rock; Patricia
Wax, Carlisle; Pam Bange, Hanover; Mrs. Ray Reineck
er, York Springs; and others for sending recipes.
Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
Vi cup butter
1 teaspoon vanilla
I'A cup coconut
IVz cup chopped pecans
Combine all ingredients in a heavy saucepan except
coconut and pecans. Cook over medium heat until thick
ened (about 12 minutes), stirring constantly to prevent
scorching.
Remove from heat and add coconut and pecans.
Beat by hand until cool and of spreading consistency.
ANSWER - Mrs. George Ware, Waynesboro, Va.,
requested recipes using raspberry and blackberry jelly.
Thanks Mrs. Ray Reinecker, York Springs, who sends
an additional one to those previously printed.
Raspberry Bars
V* cup margarine
1 cup brown sugar
VA cups flour
1 teaspoon salt
'A teaspoon soda
VA cups quick oats
1 10-ounces jar raspberry preserves
Cream margarine and sugar. Add dry ingredients;
mix well. Press half of crumbed mixture into greased
13x9-inch pan. Spread with preserves. Sprinkle remain
ing crumb mixture over it. Pat down. Bake at 400
degrees for 20 to 25 minutes. Cool. Cut into bars.
ANSWER - Mrs. Richard Elvin, Coatesville,
requested a recipe for homemade prepared horserad
ish and the directions for canning it. Thanks to Mrs. Ray
Reinecker, York Springs; and to Kathryn Graby, Annvil
le, for a recipe that she made for a seafood place in Bos
ton for over a year.
Scrape roots and drop into cold water to prevent dis
coloration. Dry and put through food chopper or food
processor. Fill clean, sterile, cold pint jars about two
thirds full. Add 1 teaspoon salt to each jar and fill with
white vinegar. Seal.
Horseradish
Wash and peel horseradish root. Cut in 14 -inch cubes
Combine in blender:
1 cup horseradish cubes
V* cup white vinegar
1 tablespoon sugar
Pinch of salt
1 tablespoon cream or evaporated milk
Process on blend. Place in clean sterile baby food
jars and refrigerate.
CORRECTION - Viola Weber, Alsace Manor, had a
recipe for 1 -2-3-4 Casserole appear in this section on
September 17. She said instead of 1 can evaporated
milk, she fills the emptied soup can with regular milk.
Below is the entire recipe.
1-2-3-4 Casserole
1 pound hamburger
2 onions
3 carrots
4 potatoes
1 can cream of mushroom soup
1 soup can filled with regular milk
Brown meat and put in casseroles. Add sliced onions,
carrots and potatoes. Season with salt and pepper. Add
can of soup and milk, using the liguid to cover the veget
ables. Bake at 350 degrees until vegetables are tender
about 1-1 Vi hours.
3 cups water
24 pounds pork
Salt and pepper
Take prepared pork and put in
Cook’s
Question
Corner
(Continued from Page B 8)
Horseradish
an oven roasting bag —turkey size.
Baste meat with mixture of liquid
smoke and water, eason with salt
and pepper. Tie roasting bag shut,
making sure no liquid can escape.
Put in roasting pan. Put 3-4 cups
water in pan. Poke a few holes in
bag for air to escape. Roast in
450-degree oven for about 5 hours
or until meat is well done.
Nancy Weigle
Somerset
COUNTRY SKILLET SUPPER
1 medium onion
2 tablespoons shortening
1 can cream of celery soup
'A cup milk
1 teaspoon Worcestershire sauce
1 cup cooked and cubed pork
1 cup cubed cooked potatoes
'A cup peas
Dash pepper
In skillet, lightly brown onion in
shortening. Blend in soup, milk,
and worchestershire. Add pork,
potatoes, peas and a dash of pep
per. Cook over low heat, about 10
mintues. Stir occasionally. Serves
4.
Edna Z. Newswanger
Blue Ball
CROCKPOT BARBECUED
SPARERIBS
4 pounds spare ribs
1 clove garlic (optional)
1 large onion, diced
2 tablespoons butter
1 cup canned tomatoes
1 cup diced celery
1 cup diced green pepper
Salt, pepper to taste
1 cup catsup
2 tablespoons brown sugar
3 dashes tabasco sauce
'/j dry mustard
2 beef bouillon cubes dissolved
in 2 cups water
Put all ingredients in a crockpot.
Cook on low for 8 to 10 hours.
Linda Zimmerman
Lititz
LUXEMBURG KRAUT &
PORK CHOPS
6 slices bacon, diced
1 tablespoon brown sugar
Dash pepper
V* teaspoon paprika
2 tablespoons vinegar
1 tablespoon water
1 pound sauerkraut
X cup applesauce
1 tablespoon butter
4 pork chops
Fry bacon; drain, reserving 2
tablespoons drippings. Combine
bacon and drippings with brown
sugar, pepper, paprika, vinegar,
water, kraut and applesauce; mix
well. Turn into a lightly greased
l'/i -quart casserole dish. Melt the
butter over low heat. Add chops
and brown well. Place chops on
top of kraut mixture. Bake at 350
degrees for 1 hour or until chops
are tender.
Patricia Lansbemy
Woodland
SHERRY-APPLE PORK
CHOPS
6 one-inch-thick pork chops
2 tablespoons butter
2 large Mclntosh apples, peeled
and diced
1 large onion, chopped
’/< cup cooking sherry
'A cup orange juice
2 tablespoons sby sauce
2 tablespoons brown sugar
'A teaspoon garlic powder
In a large skillet, brown chops in
butter on both sides. Drain fat.
Cover chops with apple and onion.
Combine remaining ingredients
and pour over chops. Cover and
simmer for 1 hour or until tender.
Serve with sauce over rice. Serves
6.
BAKED spare ribs &
SAUERKRAUT
2 pounds spare ribs
2'pounds sauerkraut
2 cups flour
1 egg, beaten
1 teaspoon baking powder
1 cup milk
Cut spareribs into portions and
place in the bottom of a roasting
pan. Add sauerkraut, cover pan
and bake in a 350-degree oven for
154 hours. Make dumplings by
combining the flour, baking pow
der, milk and egg. Drop by spoon
fuls on the sauerkraut Cover pan
tightly and finish baking for 30
minutes. Serve 4-6,
HOMEMADE SCRAPPLE
254 cups water
54 teaspoon salt
1 cup commeal
54 pound pork puddings (heart,
liver and scrap meats)
Heat water and salt to a boil. In
separate bowl, mix commeal with
cold water until smooth. Pour into
hot water and stir until it boils.
Cover and cook on low heat for 30
minutes. Stir occasionally. Add
puddings during the last 10
minutes. Blend then pour into a
bread pan. Cool thoroughly. Slice
and fry in a little vegetable oil until
crisp and brown on each side.
Mrs. Andy L. King
New Holland
3 quarts water
2 pounds puddings
3 cups commeal
54 flour
Bring water and puddings to
boil. Add commeal and flour that
have been mixed together with
water to form a paste. Simmer 1
hour or until wooden spoon in cen
ter of pan will stand alone. Use a
large 6-quart heavy kettle, as it will
cook better and won’t bubble over.
When cooked, pour in 3x5-inch
pans. Let cool. When cold, slice
and fry on both sides. Serve with
molasses or fruit jelly.
GARLIC PORK CHOPS
8 thick pork chops
1 teaspoon garlic powder or
garlic salt
1 onion
1 can cream of chicken soup
1 can water
Salt, pepper to taste
Brown chops. Line 9x 12-inch
baking pan with chops. Sprinkle
each chop with garlic powder, salt,
and pepper. Cut up onion over
chops. Combine soup and water
and pour over chops. Bake in
350-degree oven for 1 hour 15
minutes
CREAMED CHICKEN &
4 tablespoons butter
'/a cup finely diced celery
4 tablespoons flour
'/a teaspoon salt
'A teaspoon pepper
2'/a cups milk
2 cups cooked diced chicken
1 cup cooked diced ham
2 tablespoons minced parsley
Melt butter, add celery and cook
over low heal until lender. Add
Hour and seasonings; blend. Gra
dually add milk and cook until
mixture boils and thickens, stirring
constantly. Add chicken, ham and
parsley. Heat through.
Judy Stuckey
Annvillc
Lancaster Farming, Saturday, October 1, 198849
Anita Brenize
Shippensburg
PAWNHAAS
Doris M. Brenize
Shippensburg
Edna Frederick
Randolph Center, Vt.
HAM
Elizabeth M. Noll
New Holland
PORK CHOPS WITH SWEET
POTATOES
4 pork chops
Salt, pepper to taste
4 sweet potatoes
4 tart apples, cored
'A cup brown sugar
'A cup water
2 tablespoons butter
Season pork chops in small
amount of drippings. Slice peeled
sweet potatoes '/«-inch thick and
arrange on bottom of greased cas
serole dish. Slice unpeeled apples
Vi -inch thick. Place half of apples
on top of potatoes and pour a syrup
of sugar, water and seasoning over
top. Arrange chops on top and coy
er with remaining apples. Dot with
butter and bake 30 minutes in
350-degree oven. Remove cover
and bake 10 to 20 minutes longer
or until meat is well done. Serves
4.
Colleen R. Shields, Malvern
Betty R. Reese, Quarryville
BARBEQUED PORK CHOPS
6 to 8 pork chops
Y> cup vinegar
V* cup catsup
1/4 cups water
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon salt
'A teaspoon pepper
1 tablespoon Worcestershire
sauce
3 tablespoons brown sugar
Simmer all ingredients, except
chops, for 20 minutes. Stir occa
sionally. Arrange chops in but
tered dish. Pour sauce over chops
while hot. Cool before refrigerat
ing over night. Bake chops, uncov
ered, at 350 degrees for 114 hours,
basting every 20 to 30 minutes.
Marie Loy, Pine Grove
Sylvia Martin, Narvon
Mrs. Harold Bleaker, Conestoga
CHOW MEIN
1 chicken, cooked and cut up
2-3 pounds pork, cooked and cut
up
Juice and stock from meat
Onions, chopped
Celery, chopped
Can bean sprouts
1 jar soy sauce
1 jar brown gravy sauce
Mix all ingredients. Use flour
and water to thicken sauce. Bring
to a boil, thicken and pour over rice
or chow mein noodles.
Shirley Homing
Stevens
PORK IN SWEET & SOUR
SAUCE
l'/j pounds lean boneless pork,
cut into '/j -inch cubes
2 tablespoons cooking oil
'/« cup chopped onion
15-ounce cart pineapple chunks
•/« cup pakced brown sugar
2 tablespoons cornstarch
'/< teaspoon ground ginger
V* cup vinegar
' 3 tablespoons soy sauce
1 medium green pepper, cut into
1-inch cubes
Rice
In large skillet, brown the pork,
half at a lime, in hot oil. Return all
meat to skillet. Add onion and %
cup water. Cover and simmer for
30 to 35 minutes. Drain pineapple,
reserving juice. Combine brown
sugar, cornstarch, ginger, and 'A
teaspoon salt. Blend in reserved
pineapple juice, vingar, and soy
sauce. Add to pork mixture along
with green pepper; cook and stir
until sauce thickens and gets bubb
ly. Stir in pineapple; heat through.
Serve over nee.
Cindy Burkholder
Annville