Cook's
Question
Corner
(Continued from Page B 8)
ANSWER Mrs.
David Weidenhammer, Bernvil
le, wanted recipes or hints for
preparing goat meat (Chevon).
She asks if it can be canned.
Do you prepare it as beef?
Thanks to JoAnne Van Nuys of
Belle Mead, N.J., here is some
information. Information she
sends says that it can be
canned since it is usually avail
able only in spring.
Cut Chevon into V/2-inch
cubes. Simmer in water to cov
er just until the color changes.
Pack into hot 1 quart mason
jars, leaving 1 inch headspace.
Fill to within 1 inch of top with
the juice the meat was cooked
in. To with 1 teaspoon canning
salt and cover with new lids.
Seal. Process in pressure can
ner for 90 minutes at 10 lbs.
pressure.
Salisbury Chevon Steak
Soak 5 slices bread in goat milk. Squeeze out. Mix in 1 lb.
ground Chevon with 2 stalks chopped celery, 1 grated carrot,
1 chopped onion, 1 clove minced garlic, salt and pepper to
taste.
Shape into 6 patties. Brown on both sides in a small amount
of oil. Mix 1 cup tomato sauce and 1 cup water. Pour over pat
ties. Simmer 10 minutes. Serves 6. This can also be shaped
into a loaf and baked for 45 minutes at 325 degrees.
Meatballs and Zucchini
Shape 1 lb. ground Chevon into 1 -inch balls, and sprinkle with
salt. Heat 2 tablespoons vegetable oil or goat butter in a heavy
skillet. Add meatballs, browning on all sides. Drain on paper.
Slice 1 lb. zucchini'/« to 1 /: inch thick and dip in flour. Heat 3
tablespoons oil in the skillet. Arrange zucchini slices in one
layer in skillet, browning lightly on both sides...lower heat and
brown 'A cup coarsely chopped onion. Add ’/: cup crushed
tomatoes and 'A cup goat milk (at room temperature) and
meatballs. Cover and simmer 10-12 minutes or until meat
balls are cooked.
Cheese-Topped Chevon Pie
Meit 2 tablespoons shortening. Add 1 lb. chopped or diced
cooked Chevon, 2 tablespoons minced onions and 1 teas
poon salt, and brown. Add 2 cups stewed tomatoes, 2 tables
poons flour and 'A teaspoon oregano. Then cook until
thickened.
Add 1 cup cooked carrots and 1 cup cooked peas. Pourinto
2-3 qt. casserole.
Blend 1 cup flour with VA teaspoons baking powder, 'A
teaspoon dry mustard, 'A teaspoon salt, 2 tablespoons goat
butter, % cup grated goat cheese and 'A cup goat milk, to
make a soft dough. Spread evenly over the meat/vegetable
mixture with a spatula. Bake 350 degrees for 25 minutes.
Serve hot. Serves 6.
• Agricultural • Commercial • Residential
Rectangular 8 Ft. Deep Manure
Storage Featuring Two Tractor Guards
• Retaining Walls • Bunker Silos
• Manure Storage, Etc.
letourexpe:
Wo Work
Hard For
Lancaster Farming, Saturday, November 30, 1996-69
ANSWER—Chtoe Zemek, Johnson City, N.Y., wanted a
recipe for apple brandy jelly. Molly Ann Mohler also supplied
this apple recipe (see above).
3 lbs. tart, firm apples
3-5 cups half water, half brandy
Sugar
2 tablespoons lemon juice
Rose geranium leaves if desired
Very ripe or overripe fruit doesn’t have enough pectin for
good jelling. Wash apples thoroughly, remove and discard
stem and blossom ends. Cut apples in quarters and add
slices, peels, and cores into 4-quart saucepan. Add cold
water to barely cover. Cover and bring to a boil and simmer
without stirring until apples are soft, 10-15 minutes. Mash
apples with a potato masher and cook 5 more minutes. Turn
into a jelly bag or a pouch made with several layers of cheese
cloth, suspend over a bowl, and let it drip for several hours.
Don’t squeeze the bag. There should be 3-5 cups juice. (Save
the pulp in the jelly bag for jam.
Measure and bring juice to a boil in cleaned saucepan and
cook for 10 minutes. Add lemon juice to taste. Add V* cup
sugar for every cup of juice and boil until two drops from a met
al spoon form a sheet when dropped. Remove from heat,
skim jelly, and pour into hot jelly glasses in which a washed
rose geranium leaf has been place. Cover with a thin layer os
melted paraffin and cool. Add another layer of paraffin after
cooling to complete the seal. Makes 5 or 6 glasses.
Ms. Mohler, 2930 Cowley Way, #3OB, San Diego, CA
92117, says there are many more (over 100) delicious apple
receipes in her mother's cookbook and some very lovely
poems, and a portion of the proceeds go the the Cancer
Society.
ANSWER Isabel Shafer, Liverpool, wanted a recipe for
the lettuce dressing used at the Vicksburg Community sup
per. The lettuce dressing has bacon and milk in it and is
poured over cold lettuce. Sarah Clark of Everett supplies this
recipe:
2 teaspoons sugar
2Vt tablespoons flour
2 tablespoons butter
1 whole egg or 2 egg yolks
3 A cup milk
Vi cup cider vinegar
4 strips of bacon fried crisp, drained and crumbled
Save 1 tablespoon bacon grease to add to butter.
Beat egg or egg yolk along with milk. Stir in sugar and care
fully stir in flour to melted grease and butter, adding vinegar.
Stir carefuly milk and eggs to mixture so as not to curdle. Keep
stirring as you pour in mixture. Lower heat and keep stirring
until mixture thickens. Serve over lettuce.
IRIENCE WORK FORYOU-ESTABLIS3
INC.
430 Concrete Ave., Leola, PA
717-656-2016
APPLE BRANDY JELLY
Hot Bacon Dressing
ID SINCE 1979!
Steo* And
Layouts
St>eclftd«|dnB
1 ?
/aW# •