Do gardeners make the best
codes?
They do, some believe, because
they grow food, love to experi
ment, and fine-tune recipes until
they come up with a culinary
masterpiece.
If you have any doubts, try
“Great Recipes from Great Gar
deners,” compiled by The Pen
nsylvania Horticultural Society.
The 272-page hardback with
500 recipes. 100 gardening and
garnishing ideas is the result of the
Society’s Harvest Show.
Every year at the Pennsylvani
a’s Horticultural Society’s Harvest
Show, visitors and competitors
clamor for recipes of the prize
winning baked goods and home
grown garden bounty.
Harvest Show chairpersons
Sandy Manthorpe and Sally Gra
ham compiled recipes submitted
from members and friends of the
Society.
A nice feature to the cookbook
is that each recipe includes a nutri
tional analysis so you can keep
tract of exactly how much protein,
fat, and fiber you eat.
Proceeds benefit The Pennsyl
vania Horticultural Society’s Phi
ladelphia Green Program, which
works with more than 700 Com
munity groups who help green up
vacant lots, plant trees, and rejuve
nate city Spaces into vibrant green
ones.
Vibrant color photographs scat
tered throughout the cookbook
capture the fresh beauty of fruits,
flowers, and vegetables.
For more information, call (215)
625-8250.
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adjoining combustible materials.
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2388 Old Leacock Rd., Gordonville, PA 17529
717-768-3853
Great Recipes From Great Gardeners
To order “Great Recipes From
Great Gardeners,” send a check for
$22.26 to Pennsylvania Horticul
tural Society, 325 Walnut St, Phi
ladelphia, PA 19106.
Here are a few recipes from the
cookbook.
BRAISED LENTILS
Chosen as one of the country's
best recipes, this is featured in
"America’s Best Recipes ..A 1995
Hometown Collection," published
by Oxmoore House Inc.
6 slices bacon, chopped
14 cup chopped onion
1 carrot scraped and chopped
3 cups chicken broth
VA cups dried lentils
2 tablespoons white wine
vinegar
2 tablespoons butter
1 bay leaf
'A teaspoon salt
'/• teaspoon pepper
Cook bacon in a large skillet
until crisp; remove bacon, reserv
ing 2 tablespoons drippings in skil
let Set bacon aside. Cook onion
and carrot in drippings in skillet
over medium-high heat stirring
constantly, until vegetables are
tender. Stir in chicken broth, len
tils, white wine vinegar, butter,
and bay leaf; bring to a boil. Cover,
reduce heat and simmer 1 hour.
Remove and discard bay leaf. Stir
in salt and pepper; sprinkle with
bacon. Serve immediately. Yield;
4 servings.
It’s important to use a skillet
with a tight-fitting lid when brais
ing the lentils. It will keep the liq
uid from evaporating during die
lengthy cooking time.
CONCRETE
PUMPING
SERVICE
The cover and photographs throughout the Pennsylvania Horticultural Society
Cookbook integrates gardening and food.
ALMOND-APPLE
CHEESECAKE
VA cups' flour
'A cup butter, softened
‘A cup plus A cup sugar
V • cup almonds {'A cup
chopped, '/ cup sliced)
3 A teaspoon vanilla extract
8 ounces cream cheese, softened
2 eggs
3 to 4 cups apples, sliced and
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CHIMNEY PROBLEMS:
Outer casing of
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CHIMTEK INNER LINER:
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Beer ledotaO ,yebiuJß2 .Qntonffi wiasonu-da
lancasfcr Farming, Saturday, Octobtr 14,1H5-B7
peeled
'A teaspoon cinnamon
Combine flour, butter, 'A cup
sugar, 'A teaspoon vanilla extract,
and chopped almonds in bowl; mix
well. Press over bottom and sides
of 9-inch springform pan. Bake at
400 degrees for S minutes. Cool
for S minutes.
Combine cream cheese, eggs.
mmmmw'
K/I I iNX
% cup sugar and remaining vanilla
in mixer bowl; mix well. Spoon
into crust. Toss apples with
remaining VJ cup sugar and cinna
mon in bowl. Arrange over cream
cheese mixture; sprinkle with
sliced almonds. Bake for 25
minutes longer, or until filling is
firm and apples are cooked
through. Cool on wire rack;
remove side of pan. Serves 12.