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.
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(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)