Cook’s Question
(Continued from Pago B 8)
Chestnut-Flour Crepes
4 ounces raisins
Vz cup light rum
2 cups plus 1 tablespoon chestnut flour
2 extra-large eggs plus 1 extra-Jarge egg yolk
Pinch salt
2Vi cups cold milk
15 ounces ricotta, drained
4 ounces bittersweet chocolate, coarsely chopped
3 tablespoons granulated sugar
4 tablespoons sweet butter
In a small bowl, soak the raisins in rum for about 30
minutes. Meanwhile, sift the flour into a bowl and make a well
in it. Place the eggs and egg yolk in the well and start mixing
with a wooden spoon very slowly, incorporating a little bit of
flour. Be sure no lumps form, because it is very difficult to
remove afterward. Add salt and while still mixing, add the milk
little by little until all the milk and flour are incorporated. Letthe
batter stand for 30 minutes in a cool place or on the bottom
shelf of the refrigerator. Place the ricotta in a large bowl and
add the chocolate and sugar. Mix well with a wooden spoon
until thoroughly combined, then drain the raisins and add
them to the ricotta mixture. Mix gently until the raisins are well
distributed. Cover the bowl, and place in the refrigerator until
needed.
Melt the butter in a double boiler, then remove from heat.
Using the batter and the melted butter, make the crepe,*
according to directions. Place the crepes stacked on top of
each other with paper towels between them to cool. May be
prepared a day in advance and kept in refrigerator. After cool
ing, wrap completely with wax paper parchment paper. Butter
two 1314 xB% -inch glass baking dishes. Preheat oven to 375
degrees. Place 2 tablespoons ricotta mixture on each crepe,
roll it up and place it in one of the baking dishes with the seam
side up. Repeat the procedure with all the crepes. Place the
baking dishes in oven for 10 minutes, remove and serve
immediately.
‘Crepes: Brush an omelet pan BV4 -inches in diameter with
melted butter and prepare to work quickly. Place the pan over
low heat. Put about 3 tablespoons of the batter in a ladle, and
when the pan is hot, pour batter into the pan and quickly swirl
around until the bottom of the pan is covered. As the batter
sets, shake the pan vigorously to keep the bottom of the crepe
We Have The IMKSSPL
First In Product Innovation
Answers For You!
JONES-DAIRY W and J TI »a S dt6 TE PRINGLE K&K McNEAL FARM
SERVICE DAIRY SALES AUTOMATION . FEED STORE AGRI SERVICE SERVICE
Medford, NJ Oxford, PA Hagerstown. MD Greenville, PA Carlisle, PA' Towanda, PA
(09-267-0198 717-529-2569 301-416-7340 412-588-7950 717-249-1195 717-364-5460
Xpressway Herringbone or Xpressway Parallel
X Exclusive exit reel controls cow traffic movement.
X Designed for operator and cow comfort.
X Choose the level of automation that’s right for you.
X Installed and serviced by authorized Bou-Matic Dealers.
detached from the pan. All this happens very quickly, and
after 40 seconds it should be firm enough to turn. Shake the
crepe over the edge of the pan so, with fingers and thumb of
both hands, you can quickly turn it over. Cook other side for
only 5 seconds, then slip crepe onto aluminum foil. In a similar
manner, make the remaining crepes and stack them on top of
each other
ANSWER Kathy Szarko, Landisville, wanted recipes
using chestnut flour. Thanks to a reader for sending two that
can be stored in the freezer for up to 6 months.
Flat Chestnut Cake
3 tablespoons raisins
'/< cup lukewarm milk
2 cups plus 2 tablespoons Italian chestnut flour
1 tablespoon granulated sugar
Pinch salt
2 tablespoons pignoli (pine nuts) or walnuts, chopped
2 cups cold milk
3 tablespoons olive oil
1 tablespoon rosemary leaves
In smalt bowl, soak raisins in lukewarm milk for 20 minutes.
Sift all but 1 tablespoon of the chestnut flour into a large bowl.
Add sugar, pinch of salt, and the nuts. Mix well with a wooden
spoon, add 2 cups cold milk little by little, stirring constantly
and being careful to avoid lumps. Drain the raisins and flour
with the remaining tablespoon chestnut flour. Add the raisins
to bowl, along with 1 tablespoon of the olive oil and mix until
smooth. Oil a round baking pan, preferably tin-lined copper
9’/2 x3-inches with the second tablespoon of olive oil (do not
remove the excess from the pan). Preheat oven to 400
degrees.
Pour the contents of the bowl into the prepared pan and
sprinkle the remaining tablespoon olive oil and the rosemary
leaves over it. Place the pan in preheated oven for 40 to 50
minutes. (If you are not using a copper pan, the cooking time
will be about 10 minutes less. Remove the cake from the oven
and let set 15 to 20 minutes before serving. Serve from the
same pan, sliced in the manner of a pie. Can be eaten cold,
but do not keep in refrigerator.
ANSWER David Akins of Blairsville wanted to know
where to purchase monosodium glutamate. Thanks to Joan
Lesley of White Hall, Md., who said it can be purchased in the
spice section of supermarkets under the seasoning name of
Accent.
Lancwttr Fanning, Saturday, April 23, 1994-Bf
4H
HAPPENINGS
The last Pollution Control Pat
rol meeting was held at East
Amwell School on March 4. The
group colored tote bags to sell.
The cost is $2 and the money is
going to the Hunterdon NJ. Deve-,
lopmental Center.
Snack was donated by Lisa
Weiss of Ringoes.
The club’s next project is to get
the school to try and recycle juice
boxes and milk cartons.
Officers for 1994 are as fol
lows: president - Julia Sansone of
Hopewell; vice president - Katie
Stults of Ringoes and Sunny Sank
of Ringoes; secretary - Ashlee
Rossi of Ringoes; assistant secret
ary - Lisa Weiss of Ringoes; cor
responding secretary - Becky
Kling of Hopewell; assistant cor
responding secretary - Natalia
Lyons of Remington; treasurer -
Corinne Stahl of Ringoes; assis
tant treasurer - Megan Levze of
Ringoes; roll call clerk - Mary
Ann Bitetto of Ringoes; member
ship committee chairperson -
Jonathan Miller of Ringoes; news
letter chairperson • Meghan Sank
of Ringoes and Bryann Kulnis of
Ringoes: recreation/snack coordi
nator - Stacy Vemam of Ringoes;
community service chairperson -
Kelly Maconis of Ringoes;
sergeant-at-arms - Leanna Celebre
of Ringoes; newsletter reporter -
Stacey VanMetre of Ringoes; and
club reporter - Stefanie Klevze of
Ringoes. Reported by Ashlee
Rossi.
STOLTZFUS
SPRAY PAINTING
Specializing In Farm Buildings
And houses
• Stone & Brick Restoration
• Sandblasting
• Pressure Washing
• Aerial Ladder Equipment
"/ personally price and do the work
so let my experience work for you'
CALL FOB FREE ESTIMATE
139 Newport Rd., Leola, PA 17540
717-656-8003
|O%OW MATTRESSES
The Answer To Cow Contfort!
• Fits Any Stall
• Polysstsr Bag Fillsd With Rubber
• Bag Sewn Every 4” To Prevent
Shifting
• Heavy Nylon Fabric Top Cover
With 3 Year Warranty
• Easier for cows to get up & down
• Reduces Bedding costs
• Installation available 215-593-6959
| CALL FOR DETAILS .
SAMUEL S. PETERSHEIM
117 Christiana Pika, Chrlatlana, PA 17509
Answering Service 215-593-2242
Pollution Control
Patrol 4-H Club