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.