822-Lancaster Faming, Saturday, January 28, 1995
The Dengels were recently recognized as forest stew
ards. From left, Sam Dengel and Pat Dengel.
ANSWER—Mrs. Wayne L. Miller, Bruceton Miles, W. Va.,
wanted recipes using coconut Thanks to B. Light, Lebanon,
for sending some.
Coconut Strawberry Cake
1 package strawberry cake mix
2 tablespoons red-tinted coconut*
1 envelope whipped topping mix
'h cup confectioners' sugar
% teaspoon almond extract
1 cup flaked coconut
Preheat oven to 350 degrees. Grease and flour two round
layer pans.
Prepare, bake, and cool cake as directed on package. Set
tinted coconut aside.
For coconut topping, prepare whipped topping mix as
directed on package; beat in confectioners’ sugar and almond
extract. Fold in coconut. Spread between cooled layers and
on top of cake. Decorate with reserved red-tinted coconut.
Store cake in refrigerator until ready to serve. 12 to 16
servings.
‘To tint coconut, dilute drop of red food coloring with few
drops of water. Add to 2 tablespoons flaked coconut in jar;
cover and shake until color is even.
Twin Coconut Rings
1 package Swiss chocolate cake mix
3 /< cup packed brown sugar
A cup butter, softened
3 tablespoons water
3 A cup flaked or shredded coconut
Vi cup chopped nuts
Preheat oven to 350 degrees. Grease two round layer pans
or two 6'A cup ring molds.
Combine brown sugar, butter, and water. Spoon evenly
into pans. Sprinkle with coconut and nuts.
Prepare cake as directed on package. Divide batter evenly
in pans. Bake at 350 degrees for 30 to 35 minutes; cake is
done if toothpick inserted in center comes out clean. Immedi
ately invert cakes on racks to cool. To serve, cut into slices
with serrated knife. 16 servings.
ANSWER Joanne Swords, Manheim, wanted a recipe
for hasty pudding. Thanks to Sarah Clark, Breezewood, who
sent an old recipe, which her mother often made, and which
she really likes.
6 cups boiling water
1 teaspoon salt
1 cup yellow cornmeal
Bring water to a rapid boil in a heavy covered pot. Add salt
and slowly add the cornmeal to the boiling water, stirring con
stantly with a wire whisk. Continue stirring until the cornmeal
thickens, approximately 5 minutes.
Turn heat to low and cover the pot. Continue to simmer
lightly, stirring the pudding several times for 30 minutes more.
Pudding may be served warm. Sprinkle with sugar and
milk. Or turn out of pan and let cool. Slice then fry in butter.
Sarah prefers eating it with maple syrup.
Dengels Recognized As Forest Stewards
(Continued from Page B 8)
Hasty Pudding
HUMMELSTOWN (Dauphin -
Co.) Pat and Sam Dengel were
recognized recently as forest stew
ards.
Paul Troutman, service forester
for the Bureau of Forestry, Depart
ment of Environmental Resources,
presented the award at the Den
gels’ property.
Being designated as a forest
steward is an honor reserved for
What Is A Rub? A rub is a blend
of seasonings that is “rubbed”
onto the surface of meat before it
is cooked. Using a rub is an easy
way to dress up beef steaks and
burgers with all kinds of seasoning
combinations. Seasonings can be
fresh or dried or a mixture. Some
times a small amount of oil is
added to the seasonings to make a
paste-type rub.
What It’s Not... A rub adds fla
vor only, it does not help tenderize
less tender beef cuts.
How To Rub... Simply cover
the outside surface of the steak or
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forest landowners who have made ' n B a forest steward by having a
a commitment to managing their forest stewardship prepared by
forest resources to ensure their Wilbur E. Wolf, Jr., a forestry con
health and productivity for years sultant from Carlisle. The Wieser
to come forest district covers Carbon,
Donald P. Oaks, district Dauphin, Lebanon, Lehigh, and
forester for the Weiser Forest Dis- Schuylkill counties,
trict of the Pennsylvania Depart- Troutman said the Dengels
ment of Environmental Resources have been managing their 20-acre
Bureau of Forestry, said the Den- forest for timber, wildlife, recre
gels started the process of becom- ation, and an investment.
Rub It In
ground beef patty with the season
ing blend prior to grilling. Rubs
can be applied just before grilling
or, for convenience, a few hours in
advance-just keep the beef refrig
erated until grilling time. Flavors
usually become more pronounced
the longer the seasoning mixture is
on the beef.
Making The Rub... Your pantry
and refrigerator contain the mak
ings for all sorts of great rubs. You
really don’t need a recipe-just
think in terms of flavors that taste
good together. There are also com
mercial seasoning blends that can
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be used as a rub. For example: Ital
ian seasoning, Mexican seasoning,
Greek, Cajun, etc.
Rub Combos To Try On Your
Own... Experiment and make up
your favorite blend of herbs and
seasonings. If all of the ingredients
are dried, you can keep them on
hand, stored in a tightly covered
container in a cool dry place.
Shake to blend before using. Try
these ideas for starters.
Citrus —Combine grated lemon,
orange or lime peel (or a combina-
mi
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