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
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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
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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.
ELECTRIC RANGE
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(Continued from Page B 8)
Pork And Sauerkraut
Lemon Nut Bars
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