(Continued from Page B 8) Zucchini Quiche 3 small sliced zucchini Vi cup grated parmesan cheese 9 eggs Vs> teaspoon dried oregano 5 tablespoons melted butter % cup chopped onion Vi teaspoon salt Vk cup milk % cup Bisquick Cook zucchini and onions in half of the butter with oregano and salt until tender, about 5 minutes. In blender or food processor, mix eggs, milk, parmesan, Bis quick, salt, and remaining butter. Pour into a buttered 13-inch dish or pie plate. Spread zucchini over top. Bake in preheated 375 degree oven 30-40 minutes. Here’s a recipe from B. Light, Lebanon. Zucchini Pie (Faux Apple Pie) 4 cups zucchini, peeled, deseeded, sliced Vs cup water 1 tablespoon lemon juice 1 % cups granulated sugar IVs teaspoon cream of tarter % teaspoon salt 2 tablespoon all-purpose flour Vs teaspoon nutmeg I’/s teaspoon cinnamon 1 teaspoon butter 9-inch unbaked pie shell Crumb topping: Vs cup margarine Vs cup granulated sugar 1 cup all-purpose flour Preheat over to 375 degrees Peel zucchini, cut lengthwise, scoop out seeds and slice to resemble apple slices. Cook in water and lemon juice for 10 minutes over medium heat. Meanwhile combine sugar, cream of tartar, salt, flour, nutmeg, and cinnamon. Stir butter into the zucchini then add the sugar combination, pour into pie shell. Work the butter, sugar, and flour fine crumbs. Sprinkle over zucchini mixture and bake for 45 minutes. Tastes like apple pie. POURED SOLID CONCRETE SYSTEMS 17 Years Experience In Pouring Concrete Manure Pits! CONCRETE PUMPING SERVICE AVAILABLE Far Left: 1-Million Gallon Circular Manure Storage Tank Far Right: 2 Silage Pits In-Barn Manure Receiving Pit 300’ Long Manure Pit For Hog All sizes available round or rectangular Cook’s ' • Question Comer 1 •' Take the questions out of your new const Call Balmer Bros, for quality engineered Invest in Quality - It will last a lifetime. Balmer Bros, CONCRETE WORK, INC. Liquid Manure Tank - 400,000 Gallons Above Ground Liquid Manure Tank 425,000 Gallons Here is one from Grace Reed, Chambersburg. Baked Zucchini 2Vi cups ground zucchini, unpeeled IVi cups cracker crumbs 1 cup cheese, grated 1 teaspoon chopped onion 1 teaspoon salt Vi teaspoon pepper 3 eggs, beaten Put together all ingredients in a 2-quart casserole, sprayed with cooking spray. Bake at 350 degrees for one hour. Here’s a recipe from Frpn Westfall, New Oxford. Zucchini Relish Makes about six pints. 10 cups peeled, seeded, ground zucchini 2 to 4 cups ground onion 5 tablespoons salt 2Vi cups sugar 1 teaspoon nutmeg 1 teaspoon dry mustard 1 teaspoon turmeric 2 teaspoons celery seed 1 tablespoon corn starch Combine zucchini, onion, and salt. Let sit overnight. Drain and rinse in cold water. Combine with remaining ingredients. Cook for 30 minutes. Place in clean canning jars. ANSWER Elizabeth Hostetler, Milroy, sent instructions for drying corn. Cook corn on the cob. When cooled, cut off 8 cups corn Combine: 1 cup sweet cream 'A cup brown sugar Mix together well, put on dryer. Dry well. Store in tight con tainer. To cook dried corn, combine: 1 cup dried corn 2 cups water Cook until tender about 1 hour. Add 1 'A cups milk, 1 tables poon flour, and make a thin paste with milk if too thick. Add more milk and salt to taste. ANSWER Shawna Whitmer, Bethel, wanted a recipe to make maraschino cherries. Thanks to E.L. Schreiter, Ham burg, for sending a recipe. Soak in cold water overnight 4Vs> pounds sour cherries 1 teaspoon alum 2 tablespoons salt 2 quarts water Next day; Drain and rinse. Add the following ingredients 4'/ 2 pounds sugar 1-ounce red food coloring VA cups water Bring mixture to a boil and let stand for 24 hours. Day 3; Add 1-ounce almond extract Fill jars and cold pack for 30 minutes ANSWER George Love, Watsontown, answered Betty Jakum's questions about slaked lime. He writes that you can no longer buy it. You can slake it yourself by adding water and letting it set for several days. But pickling lime can be substi tuted and purchased at grocery and drug stores. :r , ..j rue Wi Dried Corn Maraschino Cherries 243 Miller Road Akron, PA 17501 (717) 733-0353 6.30 AM - 3.30 PM (717) 859-2074 After 6.00 PM Lancaster Farming, Saturday, August 29, 1998-613 Sugar-Free Canning TUNKHANNOCK (Lycoming Co ) You may successfully can fruits m water or unsweetened fruit juice, instead of the tradi tional sugar syrup. Sugar is not essential for pre venting spoilage in canned fruits except for jams and jellies Here are some pointers on processing sugar-free foods Although sugar generally helps fruit keep its shape, color, and flavor, there is no danger in canning fruit without sugar This can be done by using water, the fruit’s own juice, or pur chased fruit juice Use only high-quality, firm, ripe fruit Avoid overripe fruit as it will soften too much during preparation and processing As you peel or cut the fruit, place it in a gallon of water to which 1 teaspoon of ascorbic acid powder or 6 crushed 500 mg vitamin C has been added Commercial products are also available These help keep your fruit fresh and prevent darkening Canning with plain water instead of a syrup saves calories Depending on whether a thin, medium, or thick syrup is used, plain water can reduce the calo rie content of canned fruit by 200 or 375 calories per pint For a sweeter taste and extra nutrients, you can use fruit juice instead of water You can buy fruit juices or even prepare your own from fresh fruit To do this, bring ripe, crushed fruit to a simmer over low heat Strain the hot juice through a clean jelly bag or cheesecloth and use it in place of some or all of the water that you add to the can ning jar It’s better not to add artificial sweeteners before processing as they may change the flavor If you want to sweeten your fruit with artificial sweetener, add it when you serve it After you’ve added liquid to the canning jars, you’re ready to process the fruit Use the boiling water bath processing method Processing times are the same for fruit canned with or without sweeteners. Remember, home canning without sweeteners is safe for all fruits except jams and jellies. To can fruits without sugar, use water, the fruit’s own juice, or purchased juice. Use firm, ripe fruit and use normal processing methods to can these foods
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