Lancaster farming. (Lancaster, Pa., etc.) 1955-current, April 30, 1994, Image 50
Bi4-Lanca«ter Farming, Saturday, April 30, 1994 Tulip Tour Focuses On Food Flower LOU ANN GOOD Lancaster Fanning Staff EPHRATA (Lancaster Co.) Want ideas for installing a whirl pool bath or a sunroom? Would you like the recipe for that divine dessert served by a local restaur ant? Or, maybe you are dying to know what that house on (he cor ner lot looks like inside. Whatever the reason, a sell-out crowd of more than 600 (with hun dreds turned away) showed up at the seven homes open for inspec tion on Monday for the annual Kitchen Kapers Tulip Tour in Ephrata. The tour includes a little bit of what many women like best ideas for turning a house into a showcase, food with a festive touch, and flowers artfully arranged. At each stop, a chef from a local restaurant prepares food samples of one of their restaurant special ties that is served to each guest. Recipes for the specialties are available. At each home, a local green house or a flower shop have decor ated the inside and sometimes the outside with floral displays. The tour is an opportunity to admire the flower beds and landscaping sur rounding the participating homes. The Ephrata Women’s Club uses the tour as a fund raiser for local charities. The success of this annual tour depends not only upon hospitable homeowners but also upon local restaurants and floral designers who offer their services free. Here are some of the recipes for the specialties that restaurants served. SHOO FLY PIE Wet bottom; 1 cup dark com syrup 2 cups water 1 cup brown sugar '/«cup baking soda Crumb lopping: 1 cup brown sugar 2'/i cups flour I teaspoon cream of tartar '/i cup shortening 1 teaspoon cinnamon Dash salt 2 unbaked pie shells Bring all ingredients for wet bottom to a boil. Combine all ingredients for topping in a large bowl and work into crumbs using a pastry blender, 2 knives or food processor. Pour l'/i cups of wet bottom syrup into each pie shell, top with crumb mixture until level with edge of shell. Bake in pre heated 360 degree oven for V/i hours. Best when served warm with ice cream or whipped cream. Plain & Fancy PIE CRUST FOR SHOO FLY PIE 2 cups pastry or all-purpose flour 'A cup shortening 'A teaspoon salt 1 teaspoon sugar 'A cup ice cold water Place all ingredients except water in bowl of food processor with steel knife, process 10 sec onds or until coarse crumbs are formed. With processor running, add water. Stop machine when dough ball is formed. Makes two 9-inch pie shells. To prepare with out processor, use pastry blender or 2 forks to work in all ingredients except water into coarse crumbs. Add water by tablespoons until dough is formed. Do not overwork. Plain And Fancy CRAB CAKES 1 pound crab meat 'A cup green pepper 'A cup red pepper 1 carrot 4 slices bread, cubed and crust removed 2 eggs A cup mayonnaise 'A teaspoon dry mustard V I cup Grey Poupon mustard 1 tablespoon Old Bay seasoning 1 teaspoon Worcestershire sauce ‘A cup parsley flakes '/> cup lemon juice 'A teaspoon garlic powder Chop die pepper and carrot until very fine by hand or in processor. Saute in butter and garlic, drain off the excess butter and set aside to cool. Mix the eggw with mayon naise and whip together until smooth, add remaining ingredients to eggs and mayonnaise, add sauteed vegetables and mix well. Pour the batter over the bread cubes, mix well, add the crabmeat and mix. Bloomfield Square Restaurant CALIFORNIA FRUIT TART Prepare dough, chill overnight Roll out dough into tan pan. Bake at 3SO degrees until golden brown, cool. Fill tart shell with pastry cream, top with seasonal fruits. Chill before serving. Flan Dough: Cream well: 10 ounces butter 10 ounces sugar Add: 3 eggs V* teaspoon vanilla Fold in: l'/i pound flour V* teaspoon salt V* teaspoon baking powder Pastry cream: Heat: 2 cups milk Whip together: 2 eggs 4 egg yolks 8 ounces sugar 2 teaspoons vanilla Add slowly to hot milk, whip ping constantly. Bring to boil, sim mer 2 minutes or until thickened. Strain. Chill overnight. Cake ala Carte TOMATO BASIL CREAM SAUCE 6 tomatoes '/< cup butter 'A cup flour 3 cups half & half 3 tablespoons chopped fresh basil 2 tablespoons chopped shallot 1 tablespoon chopped garlic 1 shot Pemod or other Anise liquer 'A cup Sauteme Wine 'A cup chopped fresh scallion Salt and pepper to taste Peel, seed, and chop tomatoes. Over low heat, melt butter and saute scallions, garlic, and shallots about 10 minutes. Do not brown garlic, add flour and stir until smooth, add tomatoes and cook about 10 minutes. Slowly add remaining ingredients, turn heat to medium cool until sauce is slightly thickened. Adjust season ings. Serve with penne pasta or other favorite pasta or for varia tion add favorite cheese, veget ables, seafood or chicken. Olde Lincoln House Linda White of Manhelm samples dessert from Cake a La Carte of Akron. Chefs from local restaurants prepared specialties for tour participants to sample at each home. Ideas for table settings and floral arrangements abound during the tour. These women examine this patio for Ideas to Incorporate at their own properties. CHOCOLATE PECAN PIE 3 eggs 1 A cups sugar VA teaspoons milk powder 'A teaspoon salt 214 tablespoon all-purpose flour I tablespoon butter, melted I'A tablespoon shortening, melted VA cups com syrup VA teaspoon vanilla VA cups pecan pieces '/«cup chocolate chips 10-inch unbaked pie shell Beal eggs, sugar, salt, and vanil la. Combine milk powder, flour. Add to egg mixture, mix for 3 Miller’s Smorgasboard Decor minutes add melted butter and shortening, mix for 2 minutes. Add com syrup, mix 3 minutes. Stir in pecans and chocolate chips and mix thoroughly. Pour into pie shell and bake at 400 degrees for 10 minutes; reduce heat to 375 degrees for 25 minutes or until top is firm.