Fine Tastes
(Continued from Page B 14)
dried sour cherry
QUINOA PILAF
A cup cherry wine
'A cup dried cherries
2 tablespoons shallots
'A cup butter
4 cups chicken stock
2 cups quinoa
Saute quinoa to light brown.
Add shallots and dried cherries.
Deglaze with wine. Add stock,
cook and simmer.
PECAN DIAMONDS
8 ounces butter
8 ounces brown sugar
2 ounces granulated sugar
6 ounces honey
1 pound pecan pieces
V* ounces heavy cream
Melt butter over medium heat in
4-quart pan. When melted, stir in
sugar, brown sugar, and honey.
Bring to a boil. Stir in pecans, keep
stirring until mixture starts to
Combining the old with the new adds an individualized flair to home decorating.
Morton niiumks
Since 1903
• Horse Barns •Offices
• Riding Arenas • Shops
• Garages • Equipment Storage
• Warehouses • Aircraft Hangars
MORTON BUILDINGS, INC.
Excellence —r Since 1903
3368 York Rd.
Gettysburg,
PA 17325
717/624-3331
Call or wtlio today
(or matt Mormatlon
bubble around edge. Turn off heat
and stir in heavy cream. Pour into
rolled, unbaked crust'" in a
9x13-inch pan. Bake at 375
degrees for 25 minutes. Make sure
crust is brown and mixture is
bubbling.
Short Dough Crust*:
8 ounces butter
8 ounces sugar
3 eggs
1 pound 3 ounces flour
I teaspoon baking soda
'A teaspoon salt
1 teaspoon vanilla
Cream butter, sugar, and eggs
until light in color. Add remaining
ingredients and mix on medium
speed two minutes. Let rest in
refrigerator for two hours. Roll out
with flour and put it into greased
9x13-pan. Refrigerator until ready
to use. When diamonds are cool,
cut into strips and then diagonally
to make diamond shapes.
Butterflake Bakery
Lepla
CONTACT:
P.O. Box 126,
Phlllipsburg,
NJ 08865
908/454-7900
1-800-447-7436
PENNE WITH PESTO
CREAM SAUCE
Serves 20
10 pounds penne pasta
1 quart heavy cream
1 quart half and half
1 quart milk
1 tablespoons salt
1 teaspoon white pepper
1 cup pesto
Bring a pot of salted water to
boil and cook penne until it is al
dente. Remove from water and
cook immediately under rumyng
cold water. In a separate pan, bring
milk, heavy cream, and half and
half to a soft boil. Add salt, pepper,
and pesto, stir well. To thicken
without using a lot of butter or fat,
make a slurry using equal prodons
of cornstarch and cold water.
Slowly add slurry to boiling liquid,
stopping occasionally to to check
thickness of sauce. The sauce
should have the consistency of
chowder. When you reach this
point, reduce heat and simmer for
10 minutes. Place penne in a large
mixing bowl and pour the sauce
over the top. Toss the pasta and
serve.
Mnola only, call
I*oo-42a-6686
Checkers Restaurant
Eric Anderson
178—
All Gardens
Great & Small
by
York Co.
Horticultural Agent
Tom Becker i
For those who remember the
war years, 1942 was a very gloomy
year with very real doubt of suc
cess. But, a media blitz of victory
garden articles provided those on
the home front optimism through
1943 and 1944.
Through remembrances of
“Making Victory Gardens Victori
ous” all gardeners can share in
their families’ success. Here’s
what one Yoik countian remem
bers.
Despite all the questions in the
media relating to: Should our
troops be in the war? “Everyone”
was for the war effort. The same
was true for victory gardens. So, if
you weren’t doing it, then you
were not doing your share. It was a
time so completely different as far
as patriotism. We were all Ameri
cans: We wanted to win. And,
whether you went off to fight (my
husband was away for 2 years) or
not, we all helped. My father-in
law was a wonderful gardener. I’d
go over to visit and we’d can and
do the garden things we don’t do
anymore. He started my love for
gardening then as it is today. Gar
dening fulfills something in your
life that nothing else does Jean
Semmelman, York.
The goal of any victory garden
was to supply a continuous supply
of fresh vegetables throughout the
growing season for the family. AU
fruits and vegetables were grown
with very little waste. Gardens on a
smaller scale (ISO to 5000 square
feet in size) became known as vic
tory gardens.
Unlike the farm market gardens
that were common throughout rur
al York County, Victory gardens
Lancaster Farming, Saturday, April 29, 1995-815
were intensively planned and
maintained to fit the needs of the
family and all of its members. The
size of the family determined the
size of the victory garden. And,
each member of the family had a
role in its success or failure. Since
most work in the garden was done
by hand without the use of rototill
ers and tractors, everyone worked
in the garden.
Working in the garden included
tending to hotbeds and cold frames
used to raise early tomatoes, cab
bage, broccoli, lettuce and other
vegetables. Hotbeds needed daily
(sometimes hourly) care. Cold
frames required less work.
A hotbed is artificially created
and heated by fermenting manure
or by electricity. Fresh manure
replaces the soil for a depth of 2
feet under the frame of the hotbed.
A 6-inch topsoil layer is placed
over the manure.
Victory gardeners started their
vegetable and flower seeds in win
dow boxes and cold frames built to
the same dimensions as storm win
dows. Windows were reused in the
garden as well as on the house—a
double use.
Victory gardeners were admon
ished to avoid planting too early
the warm-season vegetables like
beans, squash and com. Plant only
radish, carrot, beets, lettuce or peas
in March and April. Don’t run
rows up and down a hill. If you gar
den on a hillside, run the rows
along the side of the hill.
Lastly, don’t plant too much of
one vegetable. Plant a variety of
things. Be diligent at weeding.
Don’t let weeds become your
major crop.
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