Question Comer (Continued from Page B 8) ' * ANSWER Anna Weaver, Annvill&, requested a recipe for perogies. Thanks to Anna Martin of Reinholds for answering her request. Perogies Dough: Vi cup butter '1 cup cottage cheese, small curd 2 eggs 2 cups flour Vi teaspoon salt Mix ingredients to form dough. Filling: 6 to 8 potatoes, cooked and mashed Salt and pepper to taste 2 tablespoons butter Va pound grated Cheddar cheese Roll out dough on floured board. Use a coffee cup to press out circles. Spoon 1 tablespoon potato mixture onto dough circie. Fold in half and dampen edges with water. Press edges together. Boil 1 !4 quarts water with Vi teaspoon. Drop perogies into boiling water for 3 minutes. Saute perogies in brown butter with onions. Makes 24 perogies. :'W-v Awi oHmia the' A|way alfcifit leedtobefitt wtthAn A WwW Yoi the growing conditions and management program Onyrwr fam EXCAUBUK Earlymaturing. Vigorous, Valuedforbkad spectrum resistanceand rapid recovery. For primealfaJfii ground, .you can't # better than Kxcallbur, ©1989 Agw»y Inc s y* ' ♦ * ANSWER Anna Weaver, Annville, requested a recipe for pierogie. Thanks to Ida Hauryluk, Lebanon, for the following recipe. Plerogi Dough 2 cups flour 2 eggs y 2 teaspoon salt V 4 cup water Put flour on a bread board and make a well. Put salt and liquid ingredients into well. As you mix the center gradually pull in the flour a little at a time. Knead dough well. When dough is smooth, let rest under a bowl for at least 30 minutes. In the meantime, prepare one of the following fillings. * Filling 8-ounces sour cream 2 eggs 1 teaspoon salt 3 1 / 2 to 4 cups flour Potato Filling 1 / 2 cup chopped onion 1 / 2 cup butter 1 teaspoon salt 4 cups mashed potatoes. Saute onion in butter until golden. Add mashed potatoes and salt. Mix well. Roll douoh until thin. Cut into 3-inch circles. Place 1 teaspoon filling a little to one side of each round of Salesperson JoKr wdrthl AGWAY AIFAMA. TlttNtOnrPiOnNßß. "u. . H \ nirftirralGßtt^rtse iHL A '\ \ ' ' ' \ Lancaster Farming, Saturday, October 21,1989-B9 ! All-Plant LIQUID PLANT FOOD \ 9-18-9 PLUS OTHERS! | • Contains 100% white ortho phosphoric \ acid. Made in USA. \ • Non-corrosive. Won’t settle. \ • Top quality. Excellent service. \ • Newest equipment. | • Financially sound... and growing! \ i —— Big Demand Requires More Distributors! □ I sell to farmers. ; How do I become your distributor? ; □ I'm a farmer. > What's the price? . Where do I get it? ’ CALL or SEND FOR FACTS: < Phone: 814-364-1349 ( ALL-PLANT LKMJH) PUNT FOOD, INC. | 821 State Rd. 511 N., RFD 3. \ Ashland, Ohio 44805 \ \\ ; * ' dough. Moisten edges with water, fold over and press edges firmly. Make sure it is firmly seal or it will open during cooking. Drop pierogi into salted, boiling water. Cook gently 5 to 10 minutes. Do not crowd in the water or they will stick together. Remove from water with slotted spoon. Serve with melted butter. Contri butor writes, “My family also likes them with sour cream. After they are cooked, they can be fried crisp in butter.” Solanco National Runners Up Jennifer Hamish of Christiana and Dale Herr Jr. of Kirkwood have been named silver and bronze award winners respective ly in the National FFA Eastern Region Proficiency Awards. Jennifer, daughter of Mr. and Mrs. R. Edwin Hamish and a 1989 graduate of Solanco High School, became eligible for the award when she won the $lOO State FFA Fruit and Vegetable Production Proficiency Award. Her major enterprise was strawberries. Dale, son of Mr. and Mrs. A. Dale Herr, is a 1988 graduate of Solanco High School. He became eligible for regional competition by winning the $lOO State FFA Specialty Crop Production Profi ciency Award for tobacco production. These awards are two of 29 agricultural Proficiency Awards presented annually at local, state, regional and national levels to rec ognize FFA members for their achievements in activities leading to careers in agriculture. The Fruit and Vegetable Pro duction Award is sponsored by Briggs and Stratton Corporation Foundation, Incorporated, while the Specialty Crop Award is spon sored by the R.J. Reynolds Tobac co Company (U.S.A.). Jenny and Dale will be pre sented certificates and $lOO each at the Pennsylvania FFA Mid- Winter Convention in Harrisburg during January.
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