Generate
Beef Sales
CHICAGO, 111. Consumer
market research shows that new
recipes can generate incremental
beef retail purchases. Using
checkoff funds, the Beef Industry
Council (BIC) has created a new
self-standing, meat counter dis
play, called the Beef Recipe Cen
ter, to distribute more recipes dur
ing this time of increased supply.
The Holiday Entertaining
Recipe Center is the first of three
mailings that will hit stores during
critical supply periods over the
next year. In April, retailers will
receive the second Recipe Center
with grilling recipes and in Sep
tember, they will receive another
Recipe Center with winning
recipes from the 199 S National
Beef Cook-Off*.
Hand-Built in Lancaster County, PA
Sturdy steel construction, maple handle and bate.
Weights SS Os, 3 1/2"W x6l/2"Hx 24" L. Cracks
the toughest nuts Sr it adjustable for nuts 1/2'to 2*.
Send check for s2l** (PoeUfe Paid) directly to the manu
facturer; Black Rock Repair, (SI Pumping Station Road,
Kirkwood, PA 17536. Allow 2 to 3 week* for UPS delivery.
R °^^ 9o S For Built In Strength Where
MEETS THE CHALLENGE It “COIUItS - Buy
Cook’s Question
(ConttniMd from Pag* EM)
ANSWER Catherine Bucher, Harteysville, wanted
recipes using wild (native) persimmons and also information
on Pennsylvania persimmons. Thanks to Joan Yarnall, Gil
bertsville, for sending a recipe.
Persimmon Cookies
1 cup fresh persimmon pulp
1 teaspoon baking soda
1 cup sugr
Vi cup butter
1 egg
2 cups flour
1 teaspoon cinnamon
Vi teaspoon ground nutmeg
V* teaspoon ground cloves
Vi cup chopped nuts
Vi cup dark raisins
Preheat oven to 350 degrees. Grease cookie sheets. In
small bowl, combine persimmons and baking soda. In large
bowl, cream sugar and butter; beat in egg. Add persimmon
mixture and remaining ingredients to creamed mixture; blend
well. Drop batter by teaspoonfuls onto prepared cookie
sheets. Bake for sto 10 minutes or until golden. Cool on wire
racks.
the Right Price”
E. WEAVER KITCHENS
Custom Kitchens, Vanities and
Counter Tops
20 Years Experience New Holland, PA
Elam Weaver-Owner 717-354-7257
Pcnnsylvrinin
AOAMSTOWN
Adamatown Equip. Inc.
ALLENTOWN
Lehigh Ag Equipment
BECHTELSVILLE
Miller Equip. Co.
BELLWOOO « CRESSON
Hbiee Equipment Co.
BERWICK
C.H. Rfnehimer & Sona
CARLISLE
Gutshall'a, Inc.
DOVER
| Miirylnnrl
1
FREDERICK
Cereevllle Ford New Holland
New Jersey |
BRIDGETON
Ladle Fogg
ELMER
Pole Tavern Equip. Sales Corp
COLUMBUS
Reed Brothers Equipment
FAIRIELO
Caldwell Tractor ft Equipment
ROLLING 0N...1N THE 90'S
MEETS THE CHALLENGE
ANSWER A Chester County reader wanted a recipe to
make wine or brandy from pears. Thanks to Jacque Schiffer,
Olivebridge, N.Y., for sending a recipe. She recommends the
book “Enjoy Home Winemaking,* by Robert and Eileen Frish
man. It's a good guide for the beginner and only costs $2.
Wine making supplies are available from various suppliers,
check the yellow pages under winemaking. She gets her sup
plies from The Science and Hobby Emporium in Tillson, N.Y.
1-800-763-3212 or The Mountain Malt and Hop Shoppe in
Lake Katrine, N.Y., 914-336-7688.
4 pounds ripe pears
6 pints water
4 cups sugar
2 % teaspoons acid blend
'A teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 campden tablet, crushed
1 package wine yeast
Wash, drain, remove stems. Cut in half and core. Cut into
small pieces. Using nylon straining bag, mash and strain juice
into primary fermentor. Immediately add crushed campden to
prevent discoloring and spoiling of juice. Keep all pulp in bag,
je top and place in primary fermentor. Stir in all other ingre
dients except yeast. Cover. After 24 hours, add yeast. Cover.
Stir daily, check specific gravity and squeeze pulp lightly to aid
juice extraction. When specific gravity reaches 1.040 (3-5)
days syphon wine off into glass secondary fermentor. Attach
air lock. Let fermentation continue until SG reaches 1.000,
about 3 weeks. Syphon off into clean glass fermentor. Reat
tach airlock. Syphon again in two months and again if neces
sary until clear before bottling.
The recipe is for one gallon of wine. Simply multiply the
ingredients by the number of desired gallons. Except yeast: 1
package will do five gallons.
ANSWER LaFaye Burkholder, Fredericksburg, wanted
to know how to dry sunflower seeds and also how to wash
them. Thanks to Diana Broskey, Howell, N. J., who writes that
this method also works well with pumpkin and squash seeds.
When the seeds separate easily from the head, the sunflow
ers are ready to be soaked. Add sunflower seeds, and 2
tablespoons salt to a large container of hot water. Soak ovfer
.night. Drain and rinse seeds lightly with fresh water. Spread
the seeds on towels to dry or put on a cookie sheet in oven
with pilot light on. As the seeds soak in the hot water, they
absorb the salt. As the seeds dry the salt crystalizes inside on
the meat of the sunflower seed.
HAVE A DAM OR SPILLWAY IN
NEED OF REPAIR?
Let Us Come & ‘TaCl‘With you. About
• Stronger Than Repointing Methods • Longer Life Span
• Fast & Economical Installation /a, n
m WE ARE
So Those /iC V®l THE REPAIR
give Vs SI □ SPECIALISTS
• Stone Wall Repairs
• Installation & Maintenance of
Concrete Bunker Silos -
• PreCast Gunite Lined Water or
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MAR-ALLEN CONCRETE PRODUCTS. INC.
Gunlte Construction •PrecastConcrete Products
Bridge Repair • Tank Repair • Holding Tanka • Inatalalkm • Pre-Quallled by PannOot
20 Cocalico Creek Rd.
Ephrata. PA 17522
(717) 859-4921
Lancaster Farming, Saturday, December 10, 1994-89
Pear Wine
1 gallon
(Turn to Pago B 12)
• Dam, Reservoir & Spillway
Repair
• Slatted Floor Systems
• Silo Repairs
We're Hie "Concrete Specialists"
1-800-477-4921