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820-Lancaster Fanning, Saturday, July 3, 1993
Lunch With Lynn
(Continued from Pago B 12)
1 cup cooked chicken cut in bite-sized chunks
'A cup diced celery
'A cup mayonnaise
A teaspoon salt
1 tablespoon sour cream
Yields VA cups. Add fruit and nuts as desired.
You can use your favorite chicken salad or this basic
recipe and add red grape halves and small pieces of
canned pineapple or matchstick almonds, or all three.
Serve on a curly piece of Boston lettuce.
1 medium lemon
2A cups flour
l'/> teaspoons baking powder
V* teaspoon salt
11/}I 1 /} cups sugar
*A cup butter
V> cup milk
Heat oven to 350°. Grate 1 tablespoon lemon rind.
Squeeze 4/4 teaspoons lemon juice. Set aside.
Grease one 9x5 loaf pan or two small ones. I cut a piece
of parchment paper to fit in the bottom.
In a large bowl with folk, mix flour, baking powder,
salt, sugar. Cut in butter with pastry blender. Stir in peel.
In small bowl whisk eggs, lightly and stir in milk. Stir
this mixture into flour mixture just until flour is mois
tened. Spoon into pan.
Bake 2 small pans about 40 minutes or one loaf pan
about I'/ hours. But watch carefully, for loaf or loaves are
done when bread pulls from sides of pan and toothpick
comes out clean. Cool 10 minutes in pan. Remove and
peel off paper.
In small saucepan over medium high, heat lemon juice,
2 tablespoons sugar to boiling. Cook, stir until thick, about
five minutes. With pastry brush, spread sugar mixture
evenly over top of bread. Take care that loaf doesn’t stick
to wire rack while cooling.
For thin slices, use an electric knife. Make ahead, wrap
well and freeze.
Poppy Seed Bread
3 eggs beaten
3 cups flour
VA teaspoons salt
VA teaspoons baking powder
1/2 teaspoons butter flavoring
'A -'A cups poppy seeds
I/ teaspoons almond flavoring
VA cups milk
l/« cups oil
2'A cups sugar
1/2 teaspoons vanilla
Add all ingredients to beaten eggs. Mix with mixer 1-2
minutes. Pour into 2 lightly greased small loaf pans that
have a piece of parchment lining the bottom. Bake about
40 minutes at 350°, checking for bread to pull from sides
of pan and for doneness with a toothpick.
Glaze: Mix '/< cup orange juice, % cup sugar, A teas
poon vanilla and 'A teaspoon butter flavoring. Mix in
saucepan and cook until sugar dissolves. Pour over loaves
while still warm. Cool, taking care that loaves don’t stick
to wire cooling rack. Wrap well and freeze.
This yummy quickbread recipe comes from Market
Fare Restaurant in Lancaster. It’s very moist if not over
baked. Wrap and freeze.
Townhouse Cheese Soup
4 small carrots, cut into 1” matchsticks
3 celery stalks, cut into 1” matchsticks
VA cups chicken stock
2 tablespoons ('A stick) butter
2 tablespoons finely chopped onion
V* cup flour
3 cups hot chicken stock
1 cup fine shredded sharp cheddar cheese
(1) BJ/<8 J /< ounce can tomato wedges undrained, chopped
10 drops hot pepper sauce
% teaspoon nutmeg
salt to taste (I only used A teaspoon)
VA cups whipping cream, heated
chopped parsley for garnish
Add carrots and celery to 1/4 cups chicken stock on a
1-2 quart saucepan. Bring to boil, reduce heat and simmer
until tender, about 15 minutes. Set aside.
Melt butter in a 4-5 qt. saucepan over medium heat. Add
onion and saute until transparent but not brown. Add flour,
blend well and cook 5-7 minutes, stirring continuously.
Do not brown. Slowly stir 3 cups hot chicken stock into
flour mixture and cook over low heat, whisking constantly
until sauce thickens. Blend in cheese and stir until cheese
melts. Add tomatoes and undrained vegetables. Season
with pepper sauce, nutmeg, salt. Just before serving soup,
stir in hot cream. Garnish withbhopped parsley. Serves 6.
This is a light soup; perfect for lunch.
Cream Puff Swans
1 cup water
14 cup butter or margarine
14 -teaspoon salt
I cup flour
1 cup heavy cream
1 314 -334 box vanilla instant pudding
114 cup milk
14 teaspoon almond extract
Grease large cookie sheet. In 2 quart saucepan over
medium heat, heat water, butter or margarine and salt until
butter melts and mixture boils. Remove saucepan from
heat. Add flour all at once. With wooden spoon, vigorous
ly stir until mixture leaves sides of pan and forms a ball.
Add eggs one at a time, beating well with wooden spoon
after each addition. Cool slightly.
Preheat oven to 375°. Spoon 14 cup of batter into pastry
bag with large round tip, about 14 ” in diameter. Pipe eight
three inch long “question marks’’ for swans’ necks, mak
ing a small dollop at the beginning of each for head.
Drop remaining batter, using a large spoon, onto cookie
sheet into 8 large oval mounds 3” apart. Using moistened
finger, gently smooth batter.
Bake necks 20 minutes or until golden. Remove necks
to wire rack. Continue baking mounds 45-50 minutes lon
ger. Remove to wire racks to cool.
Prepare filling. This can be made ahead of time. In
small bowl with mixer at medium speed, beat 1 cup heavy
cream until soft peaks form. Set aside. Prepare pudding
using 114 cups milk. With rubber spatula, gently fold
whipped cream and 14 teaspoon almond extract into pud
To assemble swans: cut off top third of cream puffs
(swans’ bodies). Set aside. Divide almond cream into 8
bodies. Place necks into bodies. Cut reserved piece of
body in half and set cut edges into sides for wings. Refrig
erate until serving time.
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Cream puff swans with almond cream filling may look
difficult to make but really aren’t. One drawback is that
they cannot be made more than a day in advance. You’ll
need a reusable or disposable pastry bag to form the neck.
VA cups flour
'A cup commeal
2 tablespoons sugar
'A teaspoon baking soda
'/» teaspoon salt
'A cup butter or margarine, softened, divided
'A cup water
2 tablespoons vinegar
2 tablespoons sesame seeds
Into large bowl measure flour, commeal, sugar, baking
soda, salt With pastry blender cut A cup butter or margar
ine into flour mixture for coarse crumbs. Stir in water and
vinegar. With hands, knead flour mixture until well
Preheat oven to 37S°. Divide dough into 30 small balls.
On lightly floured surface, with floured rolling pin, roll
dough into 4 'A ” paper thin circles. (Edges may be
With pancake turner, place circles one inch apart on
ungreased cookie sheet.
In small saucepan over low heat, melt other A cup but
ter or margarine. With pastry brush, lightly brush each
doug circle with butter or margarine. Sprinkle with some
sesame seeds. With back of a teaspoon carefully press
seeds into dough. Bake 8-10 minutes or until lightly
browned. Remove to wire rack to cool completely. Store
in tightly covered container. Makes 30.
These light paper-thin crackers feature the maty rich
flavor of sesame seeds. Easy to do ahead - up to one week.
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