Cook’s Question
(Continued from Pago B 8)
ANSWER Linda Murphy requested a recipe for
Popeye’s red beans and rice. Thanks to Anne Altman,
Pitman, for sending a recipe that her family enjoys.
Red Beans And Rice
40-ounce can red kidney beans
1 clove garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
1 large bay leaf, crushed
1 pound ring bologna
In slow cooker, add first five ingredients. Cook on low
for 5 to 6 hours. Take potato masher or big spoon and
mash beans a little. Cook another hour. Cut ring bolog
na in % -inch slices and brown in frying pan. Drain. Add
to beans. Cook 1 hour. Serve over rice. Serves 6.
ANSWER Mrs. A. Sherman, Horse Valley,
requested a recipe for chicken and dumplings. She also
would like to know where to buy farm animal cookie cut
ters. Thanks to Arlene Martin, New Holland; Eva South
ard, Glen Rock, and to a Silver Spring, Md., reader for
sending a recipe and for writing that the animal cookie
cutters may be purchased from H.Roth & Son, Impor
ters, 1577 First Avenue, New York, N.Y. 10028 (212)
734-1110.
Stewed Chicken & Dumplings
1 large hen, dressed, cleaned and cut into serving
pieces
Water
4-ounoes butter
Salt to season
Place ingredients in large enough saucepot and cov
er chicken with water. Cook on medium heat until chick
en is tender. Remove chicken pieces to large platter.
Leave enough broth in saucepot to simmer dumplings. If
you do not have enough broth, add canned chicken
broth or mix instant chidden granules in water to make
enough.
Dumplings:
2 eggs
2 cups flour
% teaspoon salt
% cup milk
2 teaspoons baking powder
Turnkey Systems & Everything You Need To Succeed!
2000 Head Swine Finishing Unit
• m Stainless Steel Feeders, Gang Slats & Proctor Hydraulic Crates
• aerotech* Engineered Ventilation Systems With Certified System Design
’ Galvanized Feed Bins, Flex-Flow Augers And Automatic Sow Feeding
Swine Operations Offer An Opportunity For Full Or Part-Time Income And Solid
Return On Investment. Contracts And Financing Available. CALL FOR DETAILS!
#
QUALITY
INSTALLATION
TRI-COUNTY S
Ph: 71 7 - 274 - 3488
%
CONFINEMENT SYSTEMS INC.
608 E. Evergreen Rd., Lebanon, PA 17042
Nutrition Classes Offered
WEST CHESTER (Chester
Co.) Penn State Cooperative
Extension, in cooperation with
School Night, will present “Food
for Folks Over 55” on Wednesday,
Sift together flour, salt, and baking powder. Beat eggs
lightly, add dry ingredients and beat well. Let stand 15
minutes. Heat chicken broth to just below simmer. Dip a
spoon into broth and then use the spoon to drop batter
into the hot broth. The batter will expand, so do not
crowd the surface of the broth. Do not stir or boil broth.
When batter floats to the surface, cover the pot with a
tight fitting glass pie plate or lid to retain steam. Do not
remove cover until done. When dumplings appear fluffy,
remove lid and test by toothpick stuck into middle of a
dumpling, remove toothpick and if it is clean, they are
done. Repeat cooking of dumplings if more are needed.
Serve chicken, dumplings and broth hot.
ANSWER Lou Ann Price requested a recipe for
shepherd’s pie. Thanks to Joan Milliken, Honey Grove,
for sending a recipe.
Shepherd’s Pie
2 cups cubed cooked beef
1 cup mixed vegetables, canned
1 bay leaf
’/«cup light cream
Vi teapsoon salt
% teaspoon pepper
% cup finely cut parsley
1 egg
Melted butter
2 cups mashed potatoes
Paprika
Heat oven to 400 degrees. Grease 1 Vi -quart casser
ole. Pour beef into casserole. Drain vegetables and add
to beef. Crumble bay leaf and add to vegetables. Mix
cream, salt, pepper, and parsley into mashed potatoes.
Beat egg until light. Fold into potatoes. Spread potato
mixture over meat and vegetables. Brush top with the
melted butter. Sprinkle on paprika. Bake 20 minutes or
until browned.
INE UNITS FEATURE:
October 30, and “Nutrition and
You” on Friday, November 4.
Both classes are from 7 p.m,-9
p.m. at East High School, 450 Ellis
Lane, West Chester.
300 Sow Feeder Pig Unit
Lancaster Farming, Saturday, October 12,1991-B9
“Food for Folks Over 55” will
address nutrition issues for people
over the age of 55 and will include
discussions on supermarket shop
ping strategies, meal planning for
one or two, food fads and facts, and
diet and chronic disease.
Samples of low-calorie, low-fat
snacks will be provided as well as
educational materials with recipes.
The registration fee is $l5 and is
due before the deadline of October
15.
The registration fee is $2O and is
due before the deadline of October
21.
Marlene 0. Nash, R.D., exten
sion agent/nutrition and health,
will be the instructor for both clas
ses. The registration fee(s) should
be made payable to and mailed
before the deadline date to School
Night, P.O. Box 2535, West Ches
ter. PA 19380.
Divide dough in half. On lightly
floured surface, roll half of dough
to 12x 10-inch rectangle. Spread
dough with half of vegetable mix
ture to within A -inch of edges.
Starting with longer side, roll up
tightly; seal edges. Place on
greased cookie sheet Repeat with
remaining half of dough and veget
able mixture. With sharp knife,
make seven deep horizontal
slashes on top of loaves. Cover and
let rise in a warm place for 30
minutes.
Heat oven to 375 degrees.
Uncover dough. Brush each loaf
with beaten egg. Sprinkle with
sesame seed. Bake at 375 degrees
for 20 to 25 minutes or until golden
brown. Serve warm. Store leftov
ers in refrigerator.
Hours: Mon.-Fri.
7:00 to 4:30;
Sat. 8:00 to 12:00
Breads
(Continued from Page B 6)