Bi2-Lancaster Farming, Saturday, February 20, 1993 (Continued from Page B 9) Third place and $75 went to Thomas Standish of Lititz. It was his first contest, but Standish has lots of experience cooking the dish for family and friends. “I’ve done it so often, it’s like second nature,” he said. Standish had always enjoyed his grandmother’s pot pie. With her advancing age, Standish knew that he would need to leant to make the pot pie if he wanted to continue to enjoy it. After his grandmother taught him to make pot pie, Stand ish adapted it a bit to his own tastes. Standish said that his wife Debbie is an excellent cook, but she, and the couple’s two children, often beg him to make pot pie and chili. The six contestants at the cook off were chosen from 27 entries. The contestants prepared their spe cialties at at the Lancaster Host Reson while Spring Glen Fresh Foods served pot pie, chow chow, and other Pennsylvania Dutch spe cialties to those who watched the contest The crowd also sampled two varieties of chicken patties marketed by Pennfield Farms, which also gave numerous chicken cookbooks as door prizes. In addition to Keys and Groff, other judges were Robert Fennin gcr, executive manager of Log Cabin Restaurant; Sue Long, edi tor of Lancaster County Magazine; Mindy Rottmund, home econom ist for Pennfield Farms; Lancaster Mayor Janice Stork; and Vesta Watt assistant kitchen manager at Bird-in-Hand Family Restaurant. The cook-off was part of the Pennsylvania Dutch Food Festival activities held February 15-20. Other events included tours of bread and breakfast inns, food pro ducing plants, farmers markets, and restaurant food demonstrations. CHICKEN POT PIE First-place winner 2 whole broiler-fryer chickens 4-5 stalks celery Pinch saffron 4 cups flour 4 large eggs Vi cup cold water 1 packet Washington’s Golden Seasoning and Broth Salt to taste (1 to 3 teaspoons) 1 A -'A teaspoon pepper 1-2 tablespoons chopped pars ley, fresh or dried 6 to 8 potatoes peeled and quartered Wash chicken and celery, place in large cooking kettle (12-quart), cover chicken with water and cook on high until water begins to boil. Reduce to medium heat and cook until chicken is tender, about 45 to 60 minutes. Remove chicken from broth and cool, strain broth and return to washed kettle; add salt, pepper, and seasoning packet. If necessary, add more water so kettle is V* full, bring to boil and add potatoes. While broth comes to a boil, mix dough. With fork, combine flour and eggs; add water to make a soft dough. Divide dough into 4 equal parts, roll on well-floured board, divide into 4 equal parts rolled on well-floured board, cut into desired pieces, drop into boiling broth, one piece at a time, stir after each addition to keep dough from sticking together; add parsley and add chicken pieces last. Cover and simmer for 30 to 40 minutes, stir occasionally to keep pot pie from sticking to the bottom of kettle. Best Pot Pie Maker CHICKEN POT PIE Second-place winner 5-quart kettle or larger 1 broiler-fryer chicken, cut in parts TA quarts water 2 teaspoons salt 2 cups all-purpose flour 1 teaspoon salt 3 eggs 2'A tablespoons water (enough to make the dough stay together) 1 tablespoon chopped parsley 1 large potato, sliced in '/* -inch slices 1 large onion, chopped 'A pound margarine Put chicken parts in kettle. Add water and bring to a boil. Add 2 teaspoons salt, cook on medium low heat 1 hour or until chicken is tender and can be removed from bones. Remove chicken from kettle. Save the broth in which chicken was cooked. Remove chicken from bones and set aside. Combine flour and 1 teaspoon salt in a large bowl. Add 3 eggs and mix well with table fork. Add 2'A tablespoons cold water and stir to make dough stay together. Dust rolling space, rolling pin, and hands with flour. Roll dough '/i -inch thick. Cut dough in 2-inch squares. Return chicken broth to boiling point. Alternately put dough squares and potatoes into chicken broth. Add chopped pars ley and chopped onion. Add V* pound margarine. Cook 20 minutes. Add chicken that has been removed from bones. Cook 10 minutes more. t ‘Pennfield’ t <* r#% «£■ aja *|« «Ja a|a aja aja aja aja }{ T H E », CHICKEN Big Money In Llamas, Ostriches, Deer? NAZARETH (Northampton Co.) The popular press, finan cial magazines, and many televi sion programs promote the raising of alternative livestock as a big money business. It is seen as attractive because it usually requires little space, has the poten tial for a several hundred percent return on investment each year, and involves the seemingly plea surable task of keeping interesting animals. There is a growing interest and many people have taken the option and have entered these spe cialty livestock enterprises. Some have been extremely successful and others have lost everything. When a single breeding pair of some of these animals costs upwards of $50,000, potential investors need to be cautious. Anyone considering getting into this business needs to study the laws and regulations affecting the species they are interested in. They need to determine where they can market their animals and what they realistically can expect to receive. It is important to know what kind of housing and fencing and feed and care each choice requires. The question is where do interested investors find this information? In response to growing demands for this information, Penn Slate University and Rutgers University Extension have organ- TOM’S CHICKEN POT PIE Third-place winner Broth; 4 chicken breasts 2 15-ouncc cans sliced white potatoes 1 large carrot S 14-ounce cans chicken broth 'A pound butter Dash saffron 1 tablespoon dry parsley flakes 'A teaspoon ground pepper 1 teaspoon Accent '/> teaspoon poultry seasoning Pot Pie Noodles: 2'A cups flour 3 large eggs 1 teaspoon salt 1 teaspoon baking powder Rinse chicken and lightly salt, pepper, and coat entire breast in flour. Melt 'A pound butter in 6-quart pressure cooker and brown breast lightly. Cover and cook for 25 minutes. While cooking, make the dough as follows: Sift flour into large bowl. Add eggs, salt, baking powder, and 2 tablespoons water. If necessary, add more water to achieved desired consistency for rolling. Mix thoroughly. Roll to desired thickness. Lightly cover entire sur face of rolled dough with soft but ter before cutting. Cut into approx imately 1/2 -inch squares. Complete pot pie as follows: Remove all bones, cartilage, and skin; set aside to cool. Strain all broth and place back in pressure cooker. Heat broth until bubbling. Begin to add the following to the broth: potatoes, boned chicken cut in chunks, and sliced carrot, and pot pie dough piece by piece, stir ring occasionally. Add accent, poultry seasonings, parsley flakes, saffron for color, and ground pepper. Cook slowly for7s minutes. Stir often and keep dough in motion and below broth- surface. Add additional canned broth to achieve desired consistency. ized a two-day conference and tour for people wanting to leant more. The Mid-Allantic Alterna tive Animal Conference and Tour will be held March 12 and 13 in Allentown, Pa. The theme for this year is “How to Win the Game.” The program will include own ers of exotic species, university specialists, and game farm opera tors. Numerous workshops parti cipants can choose from include Llamas, Elk, Deer, Ostriches, Goats, Game Birds, Angora Rab bits, Cavies, Pot Bellied Pigs, Buf falo, Scottish Highlander Cattle, and others. Topics will include laws, care, feeding, marketing, and most importantly, financial breakdown on various alternatives. A behind the-fences tour with handlers will be held as part of the confemece at the Lehigh County Game Preserve where most of the included spe cies are cared for. A taste sam pling of some of the meats of these animals is included. Cost for the two days is $35. Registration material and detailed information on the conference can be obtained by contacting the chairman, Duane Stevenson, at Penn State Extension, RR 4, Nazareth, PA 18064-9212. (215) 746-1970. A directory of alterna tive animal breeders and suppliers will be included with the confer ence materials. See your nearest r\EW HOLLAfND Dealer for Dependable Equipment and Dependable Service: PENNSYLVANIA Annvllle, PA BHM Farm Equipment, Inc. RDI, Rte. 934 717-867-2211 Carlisle, PA R&W Equipment Co. 35 East Willow Street 717-243-2686 Davldsburg, PA George N. Gross, Inc. R.D. 2, Dover, PA 717-292-1673 Elizabethtown, PA Messick Farm Equipment, Inc. Rt. 283 - Rheem’s Exit 717-367-1319 Gettysburg, PA Yingling Implements, Inc. 3291 Taneytown Rd. 717-359-4848 Halifax, PA Sweigard Bros. R.D. 3, Box 13 717-896-3414 Honey Brook, PA Dependable Motor Co. East Main Street 215-273-3131 215-273-3737 Honey Grove, PA Norman D. Clark & Son, Inc. Honey Grove, PA 717-734-3682 Loysville, PA 717-789-3117 MARYLAND Frederick, MD Ceresville Ford New Holland, Inc. Rt. 26 East 301-662-4197 Outside MO, 800-331-9122 NEW JERSEY Bridgeton, N.J. Leslie G. Fogg, Inc. Canton & Slow Creek Landing Rd. 609-451-2727 609-935-5145 Woodstown, NJ Owen Supply Co. Broad Street & East Avenue 609-769-0308 Hughesvllle, PA Farnsworth Farm Supplies, Inc. 103 Cemetery Street 717-584-2106 New Holland, PA A.B.C. Groff, Inc. 110 South Railroad 717-354-4191 Oley, PA C.J. Wonsidler Bros. R.D. 2 215-987-6257 Pitman, PA Schreffler Equipment Pitman, PA 717-648-1120 Quakertown, PA C.J. Wonsidler Bros. R.D. 1 215-536-1935 Tamaqua, PA Charles S. Snyder, Inc. R.D. 3 717-386-5945 West Grove, PA S.G. Lewis & Son, Inc. R.D. 2, Box 66 215-869-2214 Washington, NJ Smith Tractor & Equip., Inc. 15 Hillcresl Ave. 201-689-7900
Significant historical Pennsylvania newspapers