86-Lancaster Farming, Saturday, January 18, 199 Z Bout Ob The Range A Warm Up Soups And Nothing tastes so satisfying on wintry days as a bowl of soup or stew. The secret to a good stew is simple. It must be made with well browned meat. Include the bones because they add a depth of flavor. CORN AND HAM SOUP 13% -ounce can chicken broth 2Vi cups fresh cooked com 1 cup diced cooked ham 'A cup chopped onion '/i cup chopped green pepper 'A cup chopped red pepper 1 cup evaporated skimmed milk In large saucepan, combine all ingredients except evaporated skimmed milk. Bring to a boil; reduce heat Cover and simmer 15 minutes. Stir in evaporated skimmed milk; heat through. Ladle into soup bowls and serve. Doris M. Brenize Shippensburg NEW ENGLAND STYLE CODFISH CHOWDER 2 pounds codfish fillets 2 quarts water 1 cup diced salt pork (rinds removed) 1 medium-sized onion, chopped 3 cups diced potatoes 3 tablespoons butter 2 cups half and half Ready prepared fish seasoning to taste Celery leaves, cut fine Dash parsley Coarsely chop the codfish fillets and combine the fillets and water in a large kettld. Simmer gently for 20 to 30 minutes. In a skillet, brown salt pork and onions. Add to the kettle ingredients, add the pota toes and simmer 20 minutes or until potatoes are tender. Add sea sonings, simmer S more minutes. Serve piping hot with crackers. Serves 8-12. May substitute other mild fish fillets. Marie Cains Wagontown HAMBURGER STEW 1 pound ground beef 1 can com 3 eggs, cooked 1 stalk celery Salt to taste 6 potatoes, diced 1 can tomatoes 1 can tomato paste or puree Parsley Boil potatoes, ground beef, cel ery and parsley. Add com and tomatoes. Cook until potatoes are soft; add tomato paste or puree. Add chopped hard boiled egg. Betty Biehl Mertztown Recipe Topics If you have recipes for the topics listed below, please share them 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. January 25- Cooking With Rice February 1- Novel Ways To Use Cereal In Recipes 8- Valentine Delights 15- Cherry Desserts With Stews FARMHOUSE BEEF STEW 2 pounds boneless stewing beef 2 pouds center-cut shinbone 'A cup. flour Salt and pepper 4 to 5 tablespoons vegetable oil 2 small onions, quartered 5 medium carrots, peeled and sliced 5 to 6 cups water 28-ounce can plum tomatoes, chopped 2 bay leaves 2 teaspoons paprika 2 teaspoons fresh marjoram leaves 10 black peppercorns 12-ounces green beans, cut 1 pound potatoes, chunked 2 cups com Cut the stewing beef into 1-inch chunks. Trim the meat from the shinbones and cut it into similar size pieces. Mix the flour with salt and pep per to taste on a piece of waxed paper. Dredge the beef and bones in the flour mixture. Heat 2 tablespoons of the oil in a large heavy skillet over medium high heat. When the oil is hot but not quite smoking, brown the beef and die bones on all sides until the pieces turn an even rich color, 8 to 10 minutes; add more oil as needed. Transfer the meat and bones to a plate. Add the onions and carrots to the skillet and cook, stirring frequendy, until the veget ables are lighdy browned, about 4 minutes. Add 'A cup water and stir, scraping up any browned bits. Remove the skillet from the heat Place the beef, bones, onions, carrots, and their cooking juices in a 12-quart stockpot Add the toma toes and enough of the remaining water to cover. Add the bay leaves, paprika, half the marjoram, and the peppercorns; bring to a boil. Low er the heat to medium, partially cover the pot and simmer until the meat is tender, VA to 2 hours, stir ring occasionally to preven the meat from sticking to the bottom of the pot. Add the green beans, potatoes, and the remaining marjoram, stir ring them into the stew. Add the wine if desired. If the stew is very thick, add some more water. Cook, partially covered until the potatoes arc tender. Add the com and cook just until it is hot rhrough, about 5 minutes. Season to taste. Serves 8 to 10. Linda Stoltzfus Millersburg Farmhouse Cookbook «/// Stews generally are one-dish meals that are quick and convenient since all cooking Is done in the same dish. CHICKEN NOODLE SOUP 'A cup noodles 'A cup pasta macaroni 1 can peas 3 potatoes, diced Celery leaves, diced '/< teaspoon pepper 'A teaspoon salt Small onion, diced 1 can cream of chicken soup 1 cup chicken, diced In a large saucepan, mix chicken broth, onion, celery leaves, pepper, and salt Stir in ingredients. Bring to a boil. Reduce heat cover and simmer about 8 minutes or until noodles are done. Betty Bayne Cabot COUNTRY STEW 2 to 3 pounds beef stew meat 4 to 6 potatoes 4 to 6 carrots 3 ribs celery j 3 small onions 28-ounce can tomatoes 14 cup water 5 tablespoons minute tapioca 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 1 teaspoon salt 'A teaspoon black pepper 'A teaspoon dried marjoram 'A teaspoon dried thyme 1 bay leaf V* cup chopped parsley Cut meat into bite-sized pieces. Peel and cut potatoes in quarters. Peel and cut carrots, celery, and onions into 1-inch pieces. In a large roasting pan or a slow cook er, combine all ingredients except parsley. Bake in 300 degree oven for S hours or on medium in slow cooker all day. Do not sdr until ready to serve. Add parsley just before serving. Serves 8. Dory Moyer Elysburg (Turn to Pago B 8) \yK ? *. Featured Recipe Connie Shuff of York was a happy winner in the Blue Ribbon Apple Pie Contest held at the Pennsylvania Farm Show on January 11. To be eligible to enter the contest, the contestant first had to win a fust prize at a local fair. This resulted in 69 entries competing for the best-in-the-state title. For more about this contest, check this section for a story on the apple pie contest Here is the top pie from Pennsylvania made by Con nie Shuff. SPECIAL INGREDIENT APPLE PIE Ingredients for Filling: 9 cups tart apples, sliced thinly 1 cup apple juice V* cup sugar 'A cup and 2 tablespoons Kahlua 2 tablespoons butter 3 tablespoons cornstarch and 1 teaspoon salt 2 tablespoons lemon juice and 1 tablespoon apple juice Melted butter Cinnamon-sugar mixture Ingredients for pie crust 3 cups flour VA teaspoons salt 5 /< cup oil 'A cup and 2 tablespoons milk Mix together, divide in two and roll out between wax paper. In 4-quart saucepan, heat apple juice and sugar. Add apples and cook gently, covered until almost tender, about 3 minutes. Remove apples with slotted spoon and set aside. Add Kahlua to liquid. Add 2 tablespoons butter and heat Blend cornstarch, lemon juice and 1 tablespoon apple juice together. Add to liquid mixture, stirring constantly until mixture thick ens. Remove from heat. Add apples. Roll out half of pastry for bottom crust. Roll out other-half for top crust Line 9-inch deep dish pie pan with pastry. Put apple mixture in pie shell. Cut top pie pastry into strips and cover pie. Add pastry leaves for decoration. Brush lop with melted butter and sprinkle with cinnamon-sugar mixture. Bake at 425 degrees for 30 minutes. When pie is cool, drizzle following mixture over top of pie: 'A cup confectioners sugar 1 tablespoon Kahlua 1 tablespoon milk 1 teaspoon butter
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