Bi2-Lancaster Farming, Saturday, September 15,1990
Cook’s Question
ANSWER Your chances of having your recipe
printed in the Home On The Range section is greater
than in the Cook’s Question Corner because we have
more space. Unfortunately, we often receive recipes
that are too late for the publication deadline. Some of
these can fit another category at a later date, but many
good recipes never appear because they arrived too
late. Please send answers to recipe topics one week
before the date listed with the recipe topics, which
appear each week on page 86. In last week’s Home On
The Range section, breakfast recipes were featured.
Here is a delicious one that appeared too late to be
included. Thanks to Leah Glick, Ronks, for sending it.
Gourmet Scrambled Eggs
% teaspoon paprika
1 cup diced Canadian bacon or link sausage
% cup chopped green onion
3 tablespoons butter
12 beaten eggs
1 3-ounce can mushroom stems and pieces, drained
1 batch cheese sauce* recipe follows
4 teaspoons melted butter
2% cups soft bread crumbs (3 slices bread)
In a large skillet, cook bacon or sausage and onion in
the 3 tablespoons butter until onion is tender, but not
brown. Add eggs and scramble until set. Add
mushrooms and cooked eggs in cheese sauce. Turn
into 12x7x2-inch baking dish. Combine remaining
melted butter, crumbs, and paprika; sprinkle on top of
eggs. Cover. Chill until 30 minutes before serving. Bake,
uncovered at 350 degrees for 30 minutes.
Cheese Sauce*
Melt 2 tablespoons butter. Blend in 2 tablespoons
flour, 1 / 2 teaspoon salt, and Vs teaspoon pepper. Add 2
cups milk; cook and stir until bubbly. Stir in 1 cup (4
ounces) shredded process American or Velveeta
cheese until melted.
ANSWER Mrs. E. Ballinger of Sewell, N.J., would
like the original starter dough recipe for Amish Friend-
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(Continued from Page B 8)
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ship bread. Thanks to a reader from Smithsburg for
sending the recipe.
Sourdough Starter
3'A cups flour
1 tablespoon sugar
1 package active dry yeast
2 cups warm water
Combine flour, sugar, and yeast in a large glass or
ceramic bowl. Gradually add warm water to dry ingre
dients, beating until smooth. Cover with cheesecloth
and let set 3 days.
After the amount needed for the recipe is removed,
replenish the starter by adding 1 'A cups flour and 1 cup
warm water to remaining starter. Beat until smooth and
let stand in a warm place until mixture bubbles well, at
least 24 hours. Store loosely covered in the refrigerator
and use and replenish at least once every two weeks.
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