Recipes (Continued from Page B 8) apple cranberry pie Bottom Crust; VA cups flour 1 teaspoon sugar 'A teaspoon salt 'A cup oil 3 tablespoons milk Combine flour, salt, and sugar in pie pan. Mix oil and milk; add to flour mixture. Mix in pan and press out with palm of hand. Top Crust; 3 cups flour Dash salt 'A cup shortening A cup margarine 1 egg 1 tablespoon vinegar 4 tablespoons water Mix all ingredients together until blended. Roll out with rolling pin. Cut into strips for lattice work. Cranberry Base: 2 cups cranberries 1 cup sugar A cup orange juice A cup water Grated orange rind Dash cinnamon Combine all ingredients in a medium saucepan and cook over low heat until mixture is reduced by a third, about VA cups. Cool. Gail Edgell Manheim 1991 Pa. Farm Show 2nd Place Winner SUMMER TIRE SALE / FREE REPLACEMENT 8L UNLIMITED MILEAGE Nati<xfwid« Jetzon' Passenger Tire Warranty A UNIQUE warranty concept, originated In 1964 and atlll unmatched by any other brand.. UNIQUE beeauaa It eovara tiree that are unaervleeabla for almoal any reaaon, Including road hazarda auch aa unrepair able puneluree, cute and braaka; UNIQUE bacauaa replacement la made FREE during the first SO% of traadwaar; UNQIUE beeauae there la no time or mileage limitation; UMQUE bacauaa It la honored by Jatzon dletrlbutore throughout the country; UNIQUE bacauaa there la no cumbaraoma record heaping required; UNIQUE bacauaa h la not raatrletad to the original putehaaar. Free Replacement: ULTRA QUAD + 100% for Materials and TOURING TIRE 50% for JETZON ULTRA-PREMIUM WARRANTY Radial Construction Polyester Cord 2 Steel Belts 65,000 Mile* APPLE IN THE ROUND PIE Crust: 1 cup margarine 2 cups flour 3-4 tablespoons water Cut margarine into flour until like commeal. Add water slowly until dough holds together. Sepa rate into two equally-sized por tions. Roll each out to fit two 8-inch pie pans. Filling: 11-12 apples 1 cup sugar 1 tablespoon cinnamon A cup maple syrup Juice of one lemon Peel, core, and slice apples thin ly: arange neatly in two layers. Mix cinnamon and sugar; sprinkle over both pies. Sprinkle lemon juice over pies. Bake at 400 degrees for IS minutes, then 3SO degrees for 20 minutes. Drizzle each with syrup. Yields two, 8-inch open-face pies. Kimberly Berry Pa. Blue Ribbon Winner APPLE-RAISIN PIE Crust: 2 cups flour 'A cup butter 'A cup shortening I tablespoon sugar S-6 tablespoons ice water 8- or 9-inch pie plate Mix flour and 1 tablespoon sugar. Cut in butter and shortening until the mixture has pieces that resemble the size of small peas. Quickly sprinkle ice water, 1 REVENGER RV RADIAL M&S REVENGER RADIAL LT • Polyester Cord ■ , i . i • 2 Steel Belts P 1 ** £BL- Pda • Redial Construction foWTEB 11 ! | ..B— 7 57r.22 • M&S Rated 838/85R16 E $ 98.00 fh.OOßie.B I D a 87.00 frSORU 1 D I 6 98.^3 TRAIL CUTTER RADIAL A/P • Polyester Cord • 2 Steel Bells • M&S Rated • Tubeless • UTQG Rating: P-Metric Sizes 300 AB REVENGER H RADIAL A/S 2 Steel Belts Polyester Cord Radial Construction M & S Rated DORAL ALL SEASON 35,000 Miles tablespoon at a time, onto sections of the flour mixture. Form the dough into 9 ball. Divide the ball in half and roll out each ball separate ly. Line an 8- or 9-inch pie pan with one circle of dough. Apple-Raisin Filling: 7 large tart apples 'A cup dark raisins soaked in % cup warm apple juice V* to 1 cup sugar to taste 1 teaspoon ground cinnamon 2 dashes nutmeg 2 tablespoons all-purpose flour Dash salt 2 tablespoons butter Peel and thinly slice apples. In a large bowl, combine apples, rai sins, sugar, cinnamon, nutmeg, flour, salt, and butter (cut into 'A -inch pieces). Mix the ingre dients lightly together and let the mixture stand for at least 15 minutes. Pour the apple filling mixture into the unbaked pie dough. Cover the pie with the remaining circle of dough. Egg Wash: 1 egg yolk 1 tablespoon water The unbaked pie can be glazed with an egg wash to give it a nicely browned and shiny appearance. Bake the pie in a preheated 423 degree for 45 to SO minutes. Joyce Gallagher Malvern, Chester Co. Pa. Farm Show 3rd Place Winner Lancaster Farming, Saturday, August 15, 1992-B9 Cook’s Question ANSWER Thanks to Marian Kreider, Colmar, for sending a recipe for sauerkraut with brown sugar, which a reader requested. She writes that this tastes fantastic. The recipe originally came from the North Penn School District, and is made to serve a large group; however, the size of the pork roast is not given. 6 pounds sauerkraut 1 small onion 3 /< cup brown sugar 4 apples, peeled and diced Mix together and put in roast pan. Place pork roast on top of kraut. Cover tightly with foil. Bake 12 hours at 250 degrees. ANSWER —Bonnie Johnson, Lewisburg, requested a recipe for a dessert called Dairymen’s Delight. Thanks to Anita Moyer, for sending a recipe that she said is from the Pennsylvania Dairy Princess cookbook of Royal Recipes. Dairymen’s Delight 1 pound ground beef Salt and pepper, to taste 2 10-ounce cans asparagus, drained 1 can cream of celery soup Vi cup milk 1 cup grated cheese Brown ground beef and onions, drain. Place in VA quart buttered casserole, add asparagus. Top with soup mixed with milk. Sprinkle with cheese. Bake at 350 degrees for 25 minutes. Makes 4 to 6 servings. ANSWER Deirdre Kirby, Hope, N.J., was search ing for a bar type snack like she had purchased at a bake sale in Belvidore, N.J. The bars had a cookie crust lay ered with a cream cheese type filling, lemon curd, and crumb topping. The bars were about 1-inch thick and tasted “heavenly.” Thanks to Naomi Blank, Kinzers, who believes this is the recipe that Deirdre wanted. 1 'A cups flour 1 cup rolled oats 'A cup brown sugar Vi cup granulated sugar A teaspoon salt Vi cup margarine Vi cup chopped nuts 8-ounces cream cheese 1 egg 2 tablespoon's lemon juice 1 teaspoon grated lemon rind Combine oats, flour, sugars, and salt. Cut in margar ine until mixture resembles coarse crumbs. Stir in nuts. Reserve 1 cup. Press remaining crumbs onto bottom of greased 13x9-inch baking pan. Bake at 350 degrees for 15 minutes. Combine softened cream cheese and egg, mixing until well blended. Blend in lemon juice and rind. Pour over crust; sprinkle 25 minutes. Cool; cut into bars. 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