Recipes From
Favorite Places
How many times do you wish
that you’d have the recipe for that
lucsious dessert or entree at your
favorite restaurant?
Although some restaurants arc
hesitant to reveal their recipes,
others gladly share them. They
believe word-of-mouth advertis
ing is still the best. If you tell others
you have a heavenly recipe from a
restaurant, that person is more
inclined to order the food from the
restaurant than to cook it.
Two of the recipes that were
mailed to us are from the Cloister
Restaurant. Elva Stauffer, owner
of the Cloister Restaurant at 607
W. Main St., Ephrala, said, “We
think it is good advertising to share
recipes.”
Elva and her husband farmed for
many years on the family farm.
Years ago, her grandfather ran a
horse sale and Elva operated a food
stand for the clientel. It was Elva’s
dream to have her own restaurant,
and 19 years ago she heard the
Cloister Restaurant was for sale.
She and her husband purchased
the restaurant that is now known
for its Pennsylvania Dutch cook
ing. “We make everything from
scratch,” Elva said.
The menu is always changing
since she prefers to use fruits and
vegetables m season. Cloister
Restaurant is famous for its apple
dumplings, and strawberry and
blueberry tarts.
Another way to obtain restaur
ant recipes is through newspapers
and magazines. These are often
printed when commodity groups
ask famous chefs to develop
recipes using their products. These
recipes are then shared with the
public to encourage the consumer
to try the products. The Apple
Growers asked 11 of America’s
most talented chefs to create lunc
heon menus using different apple
varieties for every course. Some of
these are printed m today’s collec
tion. Th. complete collection is
available free to our readers. If you
would like a brochure called “The
Romance of Flavors," send a self
addressed, stamped #lO envelope
to The Washington Apple Com
mission, PO. Box 550 RF,
Wenatchee, WA 99807.
CHILLINGSWORTH
PUMPKIN ROLLS
1 tablespoon plus 3 /< teaspoon
dry yeast
'A cup warm water
1 cup canned solid pack
pumpkin
Recipe Topics
If you have recipes for the topics listed below, please share
iem with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming. P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
11- Your Mother’s Favorite Recipe
18- Strawberry Favorites
25- Outdoor Cooking
June 1- Celebrate Dairy Month
May
Bods On The Range
1 cup warm milk
3 /< cup sugar
2 'A tablespoons Vegetable oil
2'A teaspoons salt
s'/« cups all-purpose flour
4 tablespoons unsaltcd butler,
melted
Sprinkle yeast over warm water
in small bowl; stir to dissolve. Mix
pumpkin, milk, sugar,
2'A tablespoons oil and salt in
heavy-duty mixer fitted with
dough hook. Blend in yeast mix
ture. Gradually beat in enough
flour 1 cup at a time to form stiff
dough. Dough can also be mixed
by hand. Continue beating until
dough forms ball.
Lightly oil large bowl. Add
dough, turning to coat. Cover bowl
with plastic. Let dough rise until
doubled in size, about VA hours.
Lightly grease 2 large cookie
sheets. Punch dough down. Turn
dough out onto lighlty floured sur
face. Divide into 3 pieces. Divide
each piece into 12 pieces. Cover
with towel for 10 minutes.
Roll each dough piece into
smooth ball. Place 1 ball in center
of each prepared sheet; arrange 17
balls around each in concentric cir
cles with sides just touching. Cov
er rolls with towels and let rise in
warm draft-free area untd doubled
in volume, 45 minutes.
Preheat oven to 350 degrees.
Brush rolls lightly with 2 tables
poons butter. Bake until rolls arc
golden brown, about 30 minutes.
Brush with remaining melted but
ter. Serve rolls warm.
Bread bakers will love this
recipe from Chillingsworth, a
restaurant in Brewster, Mass.
CREAM OF VEGETABLE
SOUP WITH HOT DOGS
'A cup bultcr
3 tablespoons flour
3 cups milk
Salt and pepper to taste
1 cup while American cheese
1 can cream of chicken soup
4 potatoes, diced and cooked
2 10-ouncc mixed vegetables,
cooked
1 onion, minced
1 pound hot dogs, sliced thin
Melt bultcr, stir in flour and add
milk, salt and pepper. Heat until
thickened. Stir m cheese and can of
soup. Stir until smooth. Add pota
toes, mixed vegetables, onion, and
hot dogs. Serve hot.
Elva Stauffer
Cloister Restaurant owner
“Come in vonst and eat yourself full,” is the sign that greets patrons at the Cloister
Restaurant In Ephrata. Owner Elva Stauffer, left, and Irene Sensenig, cook, say they
are always trying new recipes to add to their repertoire of Pennsylvania Dutch
cooking.
CHICKEN PIE WITH
BISQUICK CRUST
For the filling:
4 cups chicken broth
3 carrots, cut crosswise into
A -inch slices
3 A pound red potatoes, quartered
lengthwise into 'A -inch pieces
2 large ribs of celery, cut cross
wise into 'A -inch pieces
2'A cups cubed cooked chicken
1 onion, chopped
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
'A teaspoon dried thyme,
crumbled
'/< teaspoon freshly grated nut
meg or to taste
'A cup minced fresh parsley
leaves
For the biscuit crust:
VA cups all-purpose flour
1/2 teaspoons double-acting
baking powder
4 teaspoons cold unsalted but
ter, cut into bits
2 tablespoons cold vegetable
shortening, cut into bits
A cup grated sharp cheddar
1 large egg
about 1 /j cup buttermilk
an egg wash made by beating
1 large egg yolk with
1 tablespoon milk
Make the filling: in a saucepan
bring the broth to a boil, add the
carrots, the potatoes, and the cel
ery, and simmer the vegetables,
uncovered, lor 10 to 15 minutes, or
until they are tender. Transfer the
vegetables with a slotted spoon to a
large bowl, reserving the broth,
and add the chicken to the bowl. In
Win A Prize For Your Favorite
Recipe That Uses Dairy
EPHRATA (Lancaster Co.)
Dairy Month is coming. To cele
brate the annual June event, Lan
caster Farming again offers
prizes for your favorite dairy
recipe.
Check next week’s issue for
more details on the drawing for
prize-winning entries.
another saucepan cook the onion in
the butter over moderately low
heat, stirring, until it is softened,
add the flour, and cook the roux,
stirring, for 3 minutes. Add 3 cups
of the reserved broth in a stream,
whisking, reserving any remaining
broth for another use, and bring the
mixture to a boil, whisking. Add
the thyme and simmer the sauce,
stirring occasionally, for 5
minutes. Stir in the nutmeg, the
parsley, and salt and pepper to
taste, pour the sauce over the
chicken mixture, and stir the mix
ture gently until it is just com
bined. Transfer the mxiture to a
2-quart shallow baking dish or
divide it among four 2-cup shallow
baking dishes. The filling may be
made one day in advance and kept
covered and chilled. Bring the
mixture to room temperature
before continuing with the recipe.
Make the biscuit crust: Into a
bowl sift together flour, baking
powder, baking soda, and salt, add
butter and shortening, and blend
the mixture until it resembles
meal. Add cheddar and toss the
mixture. Into a liquid measuring
cup, break the egg, add enough of
the buttermilk to measure a total of
'A cup and beat the mixture with a
fork. Add the egg mixture to the
flour mixture, stirring until the
mixture just forms a dough, gather
the dough into a ball, and on a
floured surface pat it out 'A -inch
thick. Cut out as many rounds as
possible with a 2-inch fluted round
cutter dipped in flour, gathering
the scraps and patting the dough
In the meantime, select your
favorite recipe only one entry
per household that requires at
least one dairy product. Be sure to
include your name, address, and
phone number with your recipe.
To be eligible for the drawing,
your recipe entry must be post
marked by May 31.
out again in the same manner.
Arrange the rounds on the
chicken mixture, brush the tops of
the rounds with a fork. Bake the
pie in the middle of a preheated
450 degree oven for 15 to 25
minutes, or until the biscuits are
puffed and golden and the filling is
bubbling. Serves 4.
Williams-Sonoma
New York City
HAM AND BROCCOLI
QUICHE
10 slices bacon, chopped
1 onion, minced
1 cup chopped ham
1 10-ouncc package broccoli,
cooked
5 large eggs
Half and half or light cream
Salt and pepper to taste
1 9-inch unbaked pic shell
Fry bacon and onion, dram.
Place into pic shell and add ham,
cheese, and cover with broccoli.
Salt and pepper to taste. Beat eggs
and add enough cream to equal
TA cups liquid. Pour over ingre
dients in pic shell. If more liquid is
needed, add more cream. Bake to
seta little before cutting. Serve hot
with toast for breakfast or garnish
with lettuce leaf and tomato wedge
for lunch.
Cloister Restaurant, Ephrata
Elva Stauffer, owner
(Turn to Page B 8)
Products
If possible, include a picture of
your family and few paragraphs
telling us about yourself.
Send your recipe to Lou Ann
Good, Lancaster Farming Dairy
Drawing, P.O. Box 609, Ephrata,
PA 17522. Don’t forget
entries must be postmarked by
May 31.