814-Lancaster Firming, Saturday, April 29, 1995
Fine Tastes With Decorative
Flair Dominate Kitchen Kaper
LOU ANN GOOD
Lancaster Farming Staff
EPHRATA (Lancaster Co.)
Some people humorously refer to
home tours as “legal snooping.”
But ask the more than 700 guests
who participated in the eighth
annual Kitchen Kaper Tulip Tour,
and they will tell you that their
“snooping” has a purpose.
The purpose runs the gamut
from searching for ideas for mak
ing their own homes more attrac
tive to sampling cruisine from loc
al restaurants.
Ideas abounded for interior
design, table settings, floral
arrangements, and distinctive food
in the seven Ephrata-area homes
open for the tour.
Decorating styles included
eclectic, country, contemporary,
Victorian, and combinations.
Although some of the homes are
quite elegant, others show how
ordinary items can be arranged
attractively. Many of the homes
reflect the owners' lifestyles.
Some are designed to entertain
large groups of friends, some to
display antique collections, and
some for coziness. A bam trans
formed for church use was even
included in the tour. By keeping
the lovely warmth of the wooden
bam rafters and the stone walls
exposed, the bam offered a drama
tic approach for everyday living.
Ideas for displaying collections
This floral arrangement by La Fleur Boutkjue Is an example
of dramatic touches added by designers.
COffM.
ranged from displaying 2S Hum
mel plates lining an entrance wall
to antique cupboards and custom
made shelves used for china and
glass collections.
On the day of the tour, each
home had a local florist design
coordinating flower arrangements.
Many had floral displays on por
ches and patios as well.
Tastes of food specialties from
local restaurants varied from mini
ature pastries served by Byers But
terflake Bakery. Leola, to hearty
servings of chicken monterey
sandwiches from Family Time
Restaurant
Here arc some recipes for food
served by the local restaurants.
CHICKEN ORZO SOUP
3 quarts chicken stock
l'/> cups cooked, diced chicken
1 teaspoon salt
2 tablespoons butter
1 medium diced onion
1 cup diced celery
'A cup diced carrots
1 cup orzo-uncooked
1 tablespoon chopped parsely
(fresh)
To chicken stock, add pepper,
salt sauteed onion, celery and car
rots. Let simmer for 15-20
minutes. Add orzo and let simmer
for another 7-10 minutes. Add
diced chicken to soup and fresh
parsley to garnish.
Silk City Diner
cozy spot for a cup of
CHICKEN A LA KING
VERSION H
lO'/j cups noodles, cooked
1 large can cream of chicken
soup
12 ounces evaporated milk
2 teaspoons salt
3 cups shredded American
cheese
4 cups chicken, diced
2 cups celery, diced
14 cup green and red sweet pep
per, chopped
Cook noodles in salt and water.
Saute celery and pepper in butter
until tender. Add cheese and milk
to noodles to melt cheese. Mix
together and bake 30 minutes at
3SO degrees.
MAPLE GLAZED CARROTS
1 pound baby carrots
2 tablespoons butter
'A cup maple syrup
Salt and pepper to taste
Saute cooked carrots in butter,
add half cup maple syrup. Simmer
me minute.
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A graduate of Johnson & Wales University, Diahann Byers.
adds artistic flair to miniature pastries and distinctive desserts.
rooms
living tpacs.
Fine dining requires attractive table settings.
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'Mr-round living appMii to many looking tor Maas to axpand thair
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