BlMancastsr Farming, Saturday, November 1, 1997 LOU ANN GOOD Lancaster Farming Staff READING (Berks Co.) Grange members have long been known for their excellent cooking skills. The Grange has printed five superb cookbooks since 1925 and has just released a new one in rcc ognization of its 12Sth anniversary. The 488-page “125th Anniver sary Pennsylvania Stale Grange Commemorative Cookbook,” promises to be the best one yet The spiral-bound cookbook is attractive and easy to read, but the most outstanding feature is that none of the recipes have appeared in their previous cookbooks. Cooks from the 30,000 Pennsyl vania Grange membership were asked to submit recipes tested by their families. Rebecca Michalka, women’s activities director, “These are recipes made in Grange members’ kitchens and tested by Grange families. The recipes in this cookbook contain ingredients that are typically found in most homes.” The cookbook is very accessible and educational. “Alphabetized sections from A to Z, a table of contents, and an index make the cookbook ideal for cooks on the go,” Michalka said. “We also included four pages of information relevant to people who are concerned about leading a healthy lifestyle, and to raise awareness among those who may not be as concerned about their health, but should be.” Four of the previously printed Grange cookbooks are still avail able. The 1984 (red) edition, and 1972 (white), were recently reprinted due to customer demand Other Grange cookbooks include the 192 S green hardbound which sells for $9, and the 1992 green soflbound. Grange cookbooks, except the 1923 edition, sell for $l3 each. There is a $3 shippinng and handling charge on all books. Order by sending a check to the Pennsylvania State Grange, 1604 N. Second St, Harrisburg, PA 17102, or by contacting a local Grange member. For more infor mation, call the state office in Har risburg at 1 (800) 552-3865. Here are son\e recipes from the book. HOT CHICKEN SALAD 4 cups cooked cut-up chicken 2 tablespoons lemon juice /• cup mayonnaise 1 teaspoon salt 2 cups chopped celery 4 hard cooked eggs, chopped 10% -ounce can cream of chick en soup 1 teaspoon onion, finely chopped 2 pimentos, finely diced (or 'A cup red pepper) 1 cup grated Cheddar cheese 1/2 cups crushed potato chips % cup sliced almonds Combine chicken, celery, eggs, mayonnaise, chicken soup, onion, pimento, and seasonings. Place in 9x13-inch baking dish. Top with cheese. Cover and let stand in refrigerator overnight. One hour before serving, uncover and lop with crushed chips and almonds. Bake in 400 degree oven until hot and bubbly, about 40 minutes. Serve with tossed or fruit salad. A hot vegetable, rolls and butler complete the meal. Mary-Lee Steel Frankfort Springs #1989 Grange Releases 125th Anniversary Commemorative Cookbook APPLE PUMPKIN CUSTARD PIE Apple Layer 2 cups cored thinly sliced apples 'A teaspoon ground cinnamon 'A cup granulated sugar 2 teaspoons flour 1 teaspoon lemon juice Pumpkin Layer 2 eggs, lightly beaten VA cups solid pack pumpkin 1 cup undiluted evaporated milk 'A cup granulated sugar 2 tablespoons melted butter V* teaspoon cinnamon 'A teaspoon nutmeg '/ teaspoon salt Crumb topping: 'A cup flour 5 tablespoons granulated sugar 3 tablespoons softened butter 'A cup chopped walnuts Unbaked pie shell Apple layer Toss apples with sugar, flour, lemon juice, and cin namon. Place in unbaked pie shell. Pumpkin layer Combine egg, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg, and salt Pour over apples. Bake at 375 degrees for 30 minutes. Remove from oven. Sprinkle on crumb top ping and bake an additional 20 minutes or until custard is set. Yield: 8 servings. Pan size: 9-inch pie pan. RHUBARB SOUR CHERRY PIE VA -2 cups sugar 2 tablespoons flour 2 tablespoons com starch 2 tablespoons tapioca (small) 2 cups rhubarb, cut up 2 cups sour cherries l'/j teaspoons butter Crust or crumb topping Mix first four ingredients together, then lightly toss the rhu barb and cherries in mixture. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust or crumb topping. Sprinkle with sugar. Bake at 425 degrees 40-50 minutes until crust is nicely browned and juice begins to bubble through slits. Crumb topping; 'A cup sugar 'A cup flour 'A cup butter A teaspoon cinnamon Mix ingredients until crumbly. Sprinkle on top of filling and bake. Yield: 12-15. Rebecca Michalka Women’s Activities Director PA State Grange CRANBERRY WHIP 2 cups cranberry juice '/ cup farina Vs cup sugar I teaspoon vanilla Bring cranberry juice to a rapid boil. Stir in farina, reduce heat and cook for about five minutes (stir ring all the time) or until slightly thickened. Remove from heat; add sugar and vanilla. Beat with electr ic or rotary beater until mixture has the consistency of stiffly whipped cream and is pale pink in color. Spoon into serving dishes. Refrig erate until chilled. Serve with whipped cream or just cream or milk. Grape juice or any other col ored berry juice can also be used. Yield: 6 servings. Enid E. Gantner Morning Star #1271 Irene Ohlin Boot Jack #l6BO The Pennsylvania State G range marks Its 125 anniversary with a new cookbook dis played, from left, by Martha Ebersole from Perry Co., Becky Michalka from Washing ton Co., and Cecial Wagner from Susquehanna Co. The cookbook is available through mailorder, from members, and at the Grange Pa. Farm Show booth. ‘Grange Is Our Life ' LOU ANN GOOD Lancaster Fanning Staff READING (Berks Co.) As the director for Junior Grange, Debra Campbell has a big respon sibility. She oversees 622 mem bers between the ages of S-14. “Grange is wonderful for child ren,” she said as she helped attach PWJPPJIP.II J. I. * * Junior Grange committee members at work are from left, Debra Campbell, director from Perry Co.; Linda Strong, Indiana Co.; Beth Downey, Lycoming Co.; and Hedy Chaffee, Susquehanna Co. From right are Jane Adams, Berks Co,; Sandy Blair Perrv Co.; and Janet Flshovltc, Beaver Co. 1 HONEY GLAZED CHICKEN WINGS 2 pounds chicken wings 1 cup honey 'A cup soy sauce 2 tablespoons vegetable oil 2 tablespoons gingeroot, minced 2 tablespoons minced scallions 2 tablespoons ketchup 1 clove garlic, minced Cut off and discard winglips. ribbons and distribute money tor projects children entered in youth competition. Debra, who is married to Wayne Campon, Perry County deputy secretary, said, “I married into the Grange. I got involved in Junior Grange right away because 1 wanted our children to be active Cut wings in half at joints and place in 13x9x2-inch pan. Com bine honey, soy sauce, oil, and remaining ingredients in small bowl and pour over wings, turning to coat well. Cover and chill 1 hour. Transfer wings to greased 15xl0xl-inch jelly roll pan. Bake uncovered at 375 degrees for 45 minutes. Transfer to serving platter. Patty Friede Stony Point #1694 members.” After numerous years at the loc al level, Debra was appointed to serve on the slate level of Junior Grange. This is her fifth year at the state level. “Grange is our life,” she said.
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