Bli-Lancaster Farming, Saturday, February IS, 1997 ANSWER —RaIph Johnson, Sewell, N.J., wanted recipes for potato and for potato leek soups. Thanks to several read ers who sent recipes. One is published here from Charlene Bennett,'Clearville. Others will be printed in the Feb. 22 issue of this paper in the “Home On The Range,” section. Potato-Leek Soup IVt cups sliced leeks or green onions 'A cup butter, divided 5 cups cubed, peeled potatoes ’/< cup chopped celery 1V» cups cubed carrots 2 teaspoons salt, divided 2 cups water 4 tablespoons all-purpose flour % teaspoon pepper 4 cups milk 2 chicken bouillon cubes In a large Dutch oven, saute leeks in % cup butter until ten der. Add potatoes, celery, carrots, 1 teaspoon salt and water; cover and simmer for 20-25 minutes or until vegetables are tender. Meanwhile, in a medium saucepan, melt remaining butter. Add flour, pepper, and remaining salt; cook until smooth and bubbly. Gradually add milk and bouillon; cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Yield: 6-8 servings (about 2 quarts). ANSWER —A New York reader wanted a recipe for Engl ish muffins, with a rather dry, very coarse texture. Thanks to Janet Grove, Airville, who sent her favorite recipe for English Muffin Bread, which is great to slice and toast for breakfast in place of the muffins. English Muffin Bread 5-6 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt V* teaspoon baking soda 2 packages Rapid Rise yeast 2 cups milk Vi cup water Cornmeal In large bowl, combine 4 cups of flour, sugar, salt, baking soda, and yeast. Heat liquids until very warm (125-130 degrees). Add to dry mixture, beat well. Stir in as much of remaining flour as you can to make stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornme al. Also sprinkle cornmeal over top of dough. Cover; let rise in warm place 30-45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. Hard Water Problems? We have Tib® ADft®mina(t3'f® * 90 Day Guarantee’ * Inexpensive * Maintenance Free * Environmentally friendly * Uses no salts or chemicals The Strongest, aqua A tnm Most Effective Electronic Descaling Technology on the Market Today (Continued from Page B 8) Lancaster Extension Reviews Accomplishments left Betty Conner, Groundwater Foundation manager, iratulates Ellen Dewey, League of Women Voters, and i Ressler, Lancaster County extension agent, for ena i the county to win the Groundwater Guardian Award. At congi Leon bling ANSWER Judy Kroplesky, Lancaster, wanted a recipe for candy that is made with saltine crackers, walnuts, brown sugar, and chocolate chips. Thanks to a reader for sending a recipe. 35-40 soda crackers 1 cup butter 1 cup brown sugar IVi cups chocolate chips IVi cups chopped nuts (opt.) Line 15x10-inch baking pan with foil. Spray foil with veget able spray. Place soda crackers in rows on foil. In saucepan, melt butter, add brown sugar, and bring to a bolt. Boil for 3 minutes. Pour over crackers and spread until covered. Bake at 350 degrees tor 5 minutes. Remove from oven and turn off oven. Sprinkle with choco late chips and nuts. Return to oven until chocolate chips are melted (3-5 minutes). Cut into squares while warm. . ANSWER—Jean Heisey of Mount Joy wanted a recipe for baked oatmeal. Thanks to Judith Zimmerman, Lebanon, for sending a recipe. Baked Oatmeal Vi cup butter, melted T * 2 eggs 'A cup brown sugar 3 cups oatmeal 1 teaspoon-salt 2 teaspoons baking powder 1 cup milk Raisins or coconut (optional) Mix together butter, eggs, and brown sugar; add remaining ingredients. Can be mixed the night before. Use 9-inch square pan or baking dish. Bake at 350 degrees for 45 minutes. Delicious for breakfast or used as shortcake. Straw berries (fresh or frozen) may be used when serving. Can be baked in microwave in a covered casserole at high for 15 minutes. Turn dish halfway through cooking. Remove cover after cooking. Soda Cracker Candy LOU ANN GOOD Lancaster Farming Staff LANCASTER (Lancaster Co.) Tastes from county commodity groups offered a festive opening to die hundreds who attended the 84th annual meeting of the Lancaster County Cooperative Extension Association at the Farm and Home Center recently. Commodities offered the best of their bounty. Included were such specialties as emu soup. lamb stew, roast beef sandwiches, omelets, sliced apples, apple butter, chips, ice cream sundaes, milk punch, apple cider, and freshly sliced veg etables with dip. Dr. John Schwartz, county extension director, reported that in 1996, 3,998 youth enrolled in 4-H clubs, 68 master gardeners pro vided horticultural assistance, and 5,134 meetings were held by the extension staff. The annual meeting was also the time to recognize extension agents for their achievements during the past year. Former extension farm manage ment agent Alan Strock, who is now an ag banking officer, was recognized for receiving a national achievement award. Livestock extension agent Chester Hughes was lauded for his national recog nization in reducing fat in beef and hogs. Leon Ressler, county environ mental extension agent, Ellen Dewey of the League of Women Voters, and Mary Frey of the Lan caster County Planning Commis sion, were presented a plaque for their work with the Lancaster County Groundwater Education Coalition. Betty Conner representing the National Groundwater Foundation said that the county was one of 84 communities in the U.S., Canada and Mexico that woe designated Groundwater Guardian Communi ties at the Groundwater Founda tion Conference in 111. The coalition established a resource center for groundwater educational materials at the Shuts Environmental Library of the Lan caster County Library System. Materials include water curricula for teachers and water information ' (Turn to Pag* B 20)
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