Cook’s Question
(Continued from Page BS)
ANSWER Kendra Hilt, Canisteo, N.Y., wanted a recipe
for sopaipillas. Thanks to Doris Dibert, Everett; Kathy Keeny,
Glen Rock; Rhoda Conover, Gettysburg, and others for send
ing recipes.
4 cups flour
4 teaspoons baking powder 1
1 teaspoon salt
2 tablespoons liquid shortening
IV4 cups lukewarm water
Mix together all ingredients and rub in shortening. Add
enough water and mix until dough is of right consistency and
not sticky.
Cover dough in bowl with wet cloth and let set at least 30
minutes. Heat fat in deep fryer or heavy skillet to 365 degrees.
Divide dough into several balls. Roll out a ball of dough very
flat, about % -inch thick. Cut into 3-inch squares. Drop a
square of dough into the hot fat, and immediately spoon the
hot fat over the dough with a ladle, which causes it to puff up.
Turn theSe fry quickly, about 2 minutes per side. With a
slotted spoon, lay out onto paper towel; keep warm in oven.
These are best to eat when hot.
Note. Half a recipe serves 3. Leftover dough can be put in a
plastic bag and kept in refrigerator for several days.
Doris writes: My husband and I learned to love these while
working among the Navajo Indians in northwestern New Mexico,
where they were served in Spanish restaurants.
They are tasty with any Spanish dishes or with chili, spaghetti or
stews. Are also delicious split open with butter and jelly on the
inside. Some people serve Sopaipiltas (pronounced so-pe-a-pe'a)
as a dessert, shaking confectioners? sugar over them.
1V« cups flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
% cup cold water
Mix together dry ingredients into bowl, cut in shortening
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Sopaipillas
Spanish Bread
Sopaiplllas
until particles are size of peas. Add water, mixing with fork
until fiour is moistened. Knead gently on lightly floured board
until smooth.
Noll out about % -inch thick, cut into 3-inch squares. Deep
fry a few at a time, turning over 5 or 6 times so they puff up
evenly. Fry until golden brdwn and serve with honey.
Rhoda writes that these were served at a Mexican restaurant in
Denver, Col.
ANSWER —Bette Lawrence, Honesdale, wanted a recipe
for pear jam or pear jelly that uses green tomatoes as an
ingredient. Thanks to a reader for sending the following
recipe.
Tomato-Pear Preserves
1 orange
2 lemons
3 pounds tomatoes, small and firm
2 pounds pears
5 cups sugar
2 tablespoons crystallized ginger
Squeeze orange and lemons; reserve juice. Cut citrus peel
into narrow strips. Cover with water, bring to a boil, reduce
heat, and simmer 15 minutes. Drain. Scald tomatoes and
remove skins. Peel and core pears and slice. Combine lemon
juice, peels, tomatoes, pears, and remaining ingredients.
Heat to boiling. Reduce heat and simmer until desired consis
tency is reached, about 2 hours.
Ladle into hot sterilized jars, seal, and process 5 minutes in
boiling water bath. Makes four pints.
A FEW OF THE HIGHLIGHTS:
* Sightseeing in Seattle, Victoria, Vancouver, and Banff
* Picturesque train ride from Vancouver to Clinton, B.C.
* Visits to Jasper National Park and Glacier National Park
* A giant snowmobile ride on Athabasca Glacier
* A tour of the “Smokejumpers” School of the U.S. Forest Service
Call (717)743-6911 or send for free Itinerary
Mr. & Mrs. Russell Hummel
R.R. # 5, Box 154
Selinsgrove, PA 17870
Lancaster Farming, Saturday, April 2,19M-B9
Kutztown
Festival
KUTZTOWN (Bedes Co.)
When nuking schnitz and knepp
(dried apples and dumplings), nev
er lift the kettle’s lid until the 20
minutes cooking time has elapsed;
then, your dumplings will be light
and fluffy.
This advice and much more will
taught at the Kutztown Folk Festi
val held Saturday, July 2 through
Sunday, July 10. The festival has
more than 200 working 19th cen
tury craftspersons, 20 daily sche
duled activities, 1,200 handmade
American quilts for sale, and a
wide variety of Pennsylvania
Dutch food for sale.
For more information on the
4Sth annual festival, write to Kutz
town Folk Festival, 461 Vine
Lane, Kutztown, PA 19530 or call
(610) 683-8707.
JOIN US IN
TOURING
THE
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ROCKIES
AND THE
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NORTHWEST!
Towering Treasures
.. The Majestic Rockies
August 9-August 21, 1994