Question Comer
(Continued from Pago B 8)
ANSWER r** Jo Evans, Boyds, MD, requested a
recipe for coffee-can cake that is baked in a coffee can.
Thanks to Mary Hoffman of Richfield and to Mrs. Men
denhall of Concordville for sending in their recipes.
Pumpkin Bread
1 teaspoon nutmeg
1 teaspoon cinnamon
3 cups sugar
1 cup cooking oil
4 eggs
I'A teaspoons salt
2 teaspoons baking soda
1 cup pumpkin
'A cups water
3 cups flour
IVi cups chopped nuts
Beat first six ingredients together. Add pumpkin,
water, soda and flour. Fold in nuts. Grease well; lightly
flour three one-pound coffee cans. Bake at 350 degrees
for one hour.
IVi cups flour
IVi cups sugar
1 teaspoon baking soda
V* teaspoon salt
Vi teaspoon nutmeg
Vi teaspoon cinnamon
Vi teaspoon ground cloves
1 cup grated raw carrots
1 cup salad oil
3 eggs
2 tablespoons hot water
1 cup chopped nuts
Vi cup white raisins
Vi cup brown raisins
Vi cup mixed candied fruit
Vi dozen candied cherries
Stir together first seven ingredients. Finely grate car
rots. In a large bowl, beat oil and eggs together. Add hot
water and continue to beat.' Stir in grated carrots. Add
flour mixture, nuts, raisins and mixed candied fruit. Mix
together throughly. Turn batter into a greased and
floured two-pound coffee can. Place candied cherries
on top. Place in a crock-pot. Cover top of can with six to
eight paper towels. Cover crockpot. Cook 3Vi hours on
high. DO NO PEEK untillast half hour.
ANSWER A Dauphin Count/ reader wanted a.
recipe for barley soup. Thanks to Gladys Willis of Liver
pool, Janet Gehman of New Holland, and Teresa Todd
of Newville for sharing theirs.
Barley Soup
1 pound stew meat cut in Yt -inch cubes
1 tablespoon vegetable oil
'A cup chopped onions
1 clove garlic, minced
7 cups water
1 (16-ounce) can undrained and chopped tomatoes
CUSTOMER APPRECIATION SALE
■ DECEMBER 26 - 30
5% Off ON EVERYTHING INCLUDING CASE LOT PRICING
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ALSO MANY OTHER DOOR PRIZES
MANUFACTURERS REPRESENTATIVE ON HAND DAILY
KEY-AID DISTRIBUTORS, INC.
225 WOOD CORNER RD
LITITZ, PA 17543
(717-738-4241)
Fruitcake
1/2 PRICE TABLE PLUS RED TAG SPECIALS
REGISTER FOR THE GRAND PRIZE
CASH AND CARRY
STORE HOURS:
TUES-THUR 7:30-5:00 FRI 7:30-9:00 SAT 7:30-12:00
Vt cup barley
'A cup each celery and carrots
1 bay leaf
Vi teaspoon basil
1 (16-ounce) can cut green beans
In 4-quart saucepan, brown meat in oil. Add onions
and garlic. Continue cooking until onions are tender.
Drain. Stir in remaining ingredients. Bring to a boil;
reduce heat and simmer 50 to 60 minutes or until meat
and barley are tender, stirring occasionally. Serve with a
dollop of sour cream.
Beef Barley Soup
IVi pounds grountf beef
6 cups water
6 beef bouillon cubes
3 (8-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
V* cup barley
1 large onion, chopped
1 % cups chopped celery
2 carrots, cut in bite-sized pieces.
Brown ground beef; add next four ingredients. Sea
son to taste with salt, pepper, parsley, and oregano.
Bring to a boil. Add remaining ingredients. Simmer
1 'A hours and serve. If too thick, add water. Serves 6.
Mushroom Chicken Soup With Barley
2Va quarts water
3 pounds chicken parts
I'A cups sliced celery or peas
I'A cups sliced carrot
Vz cup chopped onion
2Vi teaspoons salt
1 teaspoon thyme leaves
1 bay leaf
% teaspoon pepper
1 pound fresh mushrooms
V* cup barley, uncooked
In a large saucepan, place water, chicken, celery,
carrot, onion, salt, thyme, bay leaf, and pepper. Bring to
aboil. Reduce heat and simmer, covered, until chicken
is tender, about 1 hour. Meanwhile, rinse, pat dry, and
slice mushrooms; set aside. Strain chicken and vege
tables, reserving broth. Remove chicken from bones
and cut into cubes. Return chicken, vegetables, and
reserved broth to saucepan along with barley and
mushrooms. Bring to a boil. Reduce heat and simmer,
covered, until barley is tender, about 40 minutes.
Serves 8.
For each quart of soup stock used, use % cup barley.
Heat chicken, beef, or venison stock and barley to a boil.
Turn off heat and let soak for 6 hours. Add 1 cup diced,
cooked meat, two diced potatoes, 1 tablespoon dehy
drated onion, 1 tablespoon dehydrated “soup greens”, 2
sliced carrots. Cook until carrots and potatoes are ten
der, about 45 minutes. This makes a very hearty soup.
LOCATED JUST WEST OF EPHRATA SOUTH
OFF RT. 322 ALONG WOOD CORNER RD.
Barley Soup
(Turn to Pag* B 12)
Lancaster Farming, Saturday, December 9,1989-B9
1 cup (4 ounces) finely shredded
Provolonc cheese
1 cup (4 ounces) finely shredded
Swiss cheese
1 package (3 ounces) cream
cheese
'A teaspoon instant minced
onion
2 tablespoons milk
Vi teaspoon Worcestershire
sauce OR hot pepper sauce
Small pimicnio-stuffcd olive
slices
Pimiento strips
Cream cheeses and minced
onion. Gradually add milk and
Worcestershire sauce; beat until
thoroughly blended. Pack into 3
salad molds, 'A cup each. Refrig
erate. Prepare 1 day in advance to
blend flavors. Unmold onto
greens, garnish unsing thin slices
of pimiento placed in the shaped a
bow at the top.
IVORY CASHEW CHEWS
3 cups vanilla milk chips OR
chopped while chocolate
1 can sweetened condensed
milk
4 cups natural cereal with raisins
and dates
1 cup coarsely chopped salted
cashews
Place chocolate and sweetened
condensed milk in medium-sized
heavy saucepan. Heat over low
heat, stirring constantly, until cho
colate is melted and mixture is
smooth. Combine natural cereal
and nuts in large mixing bowl.
Pour chocolate mixture dry mix
ture. Stir to evenly coat dry mix
ture. Form mixture into 1-inch
diameter balls. Place on waxed
paper covered cookie sheet.
Refrigerate 3 to 4 hours before
serving, store in covered container
in refrigerator. (Can be frozen in
covered container up to 1 month.
Thaw and store in refrigerator).
CONTROL fUr/m
RODENTS carry diseases which
can endanger the health of your
poultry flocks. Your business is
raising them. Ours is protecting
them.
We Specialize In
Sanitizing And Disinfecting
Poultry Houses
lleg*. PA
Since 1928
Pest control is too important
to trust to anyone else
Festive
Treats
(Continued from Pag* B 8)
CHEESE BELLS
Am. Dairy Assoc