824-Lancaster Farmlifc, Saturday, June 17, 199::
(Continued from Page B 8)
Southern Chess Pie
Golden Transparent Custard
Originally from England
Pastry for 9-inch pie crust
4 eggs
VA cups sugar
'A cup butter
2 tablespoons cream
2 tablespoons cornmeal
2 tablespoons lemon juice
2 teaspoons vanilla
Dash salt
Combine eggs, sugar, and butter; beat 5 minutes on high
speed on mixer. Blend in remaining ingredients. Pour into
pastry-lined pie pan. Bake at 325 degrees for one hour, or
until knife inserted 1-inch from edge comes out clean.
ANSWER Jackie Hall wanted a recipe for a strawberry
and banana dessert like that served at Shoney’s Restaurant.
Thanks to an anonymous reader for sending this recipe and to
another one who wrote that an employee said they use a
strawberry pie glaze.
Strawberry-Glazed Fruit Salad
1 quart fresh strawberries, halved
20-ounces pineapple chunks, drained
4 firm bananas, sliced
16-ounces strawberry glaze
In large bowl, gently toss strawberries, pineapple, and
bananas: fold in the glaze. Chill for one hour. Yield: 6-8 serv
ings. Strawberry glaze can often be found in produce section
of grocery store.
ANSWER Dee Crowder, Gettysburg, was looking for a
salsa recipe. Thanks to Joy Diffenderfer, Elizabethtown, for
answering.
Salsa
4 large fresh tomatoes or 29-ounce can whole tomatoes
2-3 small garlic cloves, minced
Vi or more green bell pepper, chopped
Vi or more onion, chopped
1-2 jalepeno peppers, chopped (remove seeds)
Salt and black pepper
1-2 teaspoons cilantro
Drain tomatoes and lightly squeeze to remove excess liq
uid. Chop into small pieces. Stir in other items and refrigerate
a few hours if you have time.
Note: becomes hotter the longer it stands. One year, I
canned salsa, but we prefer the taste of fresh salsa, which is
fairly quick to make with a food processor.
ANSWER —Fannie Stoltzfus, Christiana, wanted a recipe
to make rice cakes. Thanks to Sarah Clark, Breezewood, for
answering.
I'A cups uncooked regular rice
2% cup water
1 teaspoon salt
3 tablespoons butter
Heat rice, water, and salt to boiling in 3-quart saucepan,
stirring once or twice. Reduce heat. Cover and simmer 14
minutes. Do not lift cover to stir. Remove from heat. Fluff rice
lightly with fork; cover and let steam 5-10 minutes. Stir in but
ter. Smooth top of rice; gently press. Cover and cook until rice
is light golden brown on bottom, about 30 minutes. Set sauce
pan in bowl of ice water 10 minutes. Loosen edge with spatu
la. Unmold on serving plate. Cut into wedges. Serve warm or
cold. Serves 6.
ANSWER —Here is a rhubarb recipe from Mary Lou Happ
Rhubarb Dessert
IVi cups flou:
V* cup butter
Vi cup confectioners’ sugar
Combine ingredients and beat with mixer to form dough.
Pat into 9x13-inch pan. Bake 10-J5 minutes at 350 degrees.
Filling:
4 eggs
2% cups granulated sugar
'/«teaspoon salt
’/a cup flour
Beat until foamy. Fold in 4 cups rhubarb, sliced thin. Pour
over baked crust. Finish baking at 350 degrees for 40-60
minutes.
ANSWER —Thanks to Rachel Stoltzfus, an eighth grader
who lives on a dairy farm, for sending a barbecue sauce
recipe that she writes is delicious.
Chicken Barbecue Sauce
Golden Rice Cakes
ANSWER A recipe for sweet and sour chicken was
requested by a Lebanon County reader. Thanks to Anna Mary
Wenger, 390 Sleepy Hollow Rd., Lititz, PA 17543, for writing
that this recipe is in the Hammer Creek Cookbook, “From
Mother’s Cupboard," which is available from her for $lO plus
$3 for postage and handling.
Sweet And Sour Chicken
1 pound boneless chicken, cubed
2 tablespoons oil
1 cup carrot strips
1 cup green pepper strips
1 garlic, minced
IV* cups chicken bouillon
Vj cup soy sauce
3 tablespoons vinegar
3 tablespoons brown sugar
Vt teaspoon ginger
8-ounces chunk pineapple in juice
1 '/* cups Minute rice
Saute chicken in oil until lightly browned. Add vegetables
and garlic. Stir-fry 2 to 3 minutes. Add bouillon, soy sauce, vin
egar, sugar, ginger, and pineapples with juice. Bring to a full
boil. Stir in rice. Cover, remove from heat and let stand 5
minutes. Stir before serving. Makes 4 servings.
ANSWER Gina Hawbaker’s brothers wanted to know
how to fix chestnuts by roasting and other ways. Thanks to
B.W. Rue, Rocky Ridge, Md., for sending five different
methods.
Five Methods For Chestnuts
• Cut an X in flat side, microwave 12 on a plate for one
minute. Peel when cool.
• In conventional oven, try roasting in a little water for 20
minutes at 375 degrees.
• Cut a gash in the flat sides of nut to keep them from burst
ing when heated: place on cookie sheet. Bake at 475 degrees
for 15-20 minutes or until outside shell and inner brown skin
pulls away. Cool slightly and peel.
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LANCASTER (Lancaster Co,)
The Pennsylvania Dutch Food
Festival, June 22 - 24, will cele
brate the traditional farm-to-table
goodness of Pennsylvania Dutdi
cuisine.
Sit in on an Amish cooking
class then dine on the foods
you helped prepare! Enjoy many
other events, such as a chicken re
cipe cook-off, eight PA Dutch
style restaurants under the big
tent, and a progressive dinner in
historic downtown Lancaster.
Lancaster County is North