Maryland
Dairy
Scholarships
Available
DICKERSON, Md. Two
$4,000 scholarships are again
being offered to Maryland dairy
youth who have, or had, a dairy
project and are enrolled in a 4-year
college of agriculture program at
any college of choice.
The scholarships are made
available through the generosity of
a friend of 4-H and the Maryland
dairy industry.
They arc offered to entering
freshman through entering seniors,
and are available to youth involved
with any breed of dairy cattle.
Scholarships are to be presented
during a dairy awards program in
conjunction with the Maryland
State Fair.
The deadline for applications is
July 1. An official transcript and
recent photograph are to be
included.
An applicant is eligible to win a
scholarship twice, but must reapp
ly each year.
Applications can be obtained by
contacting scholarship committed
chairpersons Arthur and Peggy
Johnson, (301) 972-8274, or (301)
972-2520, or write to them at ML
Ephraim Road, Dickerson, MD
20842.
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RO 3, Box 331
Pine Grove, PA 17963
Cook’s Question
(Continued from Pag* B 8)
ANSWER In answer to the request for pickled pigs feet,
several answers were received, here is one from Kathy
Crooks, Upperco, Md.
Pickled Pigs’ Feet
4 pigs’ feet, split in half
3 cups vinegar
1 onion
12 peppercorns
6 whole cloves
1 bay leaf
1 tablespoon salt
Scrub pigs' feet thoroughly. Put in large kettle or Dutch
oven and cover with cold water. Add vinegar and bring to a
boil. Skim off the foam thatforms on top. Add remaining ingre
dients and simmer, covered, for 2 hours or until meat is ten
der. Skim off the foam as it forms on top. Cool in liquid and
serve cold. They will jell as they cool. Makes 4 to 6 servings.
Thanks to Fran Westfall, New Oxford, for sending arecipe.
Pickled Pigs’ Feet
Scald, scrape and dean feet thoroughly then sprinkle light
ly with salt and let stand 4-8 hours. Wash the feet well in dean
water. Place them in hot water and cook until tender but not
until meat can be removed from the bones. Pack the feet in
jars to within one-inch of top. Fill pint or quart jar to within
'h -inch of top with boiling vinegar solution. Put on cap, screw
band tightly. Process under 10 pounds pressure for 75
minutes.
Vinegar solution;
2 quarts vinegar
1 small red pepper
2 tablespoons grated horseradish
1 teaspoon whole black pepper
1 teaspoon whole allspice
1 bay leaf
Mix all together and bring to boiling point.
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ANSWER Thanks to Alice Keppley, Boyertown, for
sending this recipe for Linda Garber.
Picante Salsa
7 cups chopped tomatoes
V/t cups chopped green pepper
Vh cups chopped onion
IVi teaspoons chopped garlic
IVi cups medium hot peppers
1 hot jalapeno pepper (optional)
1 teaspoon cumin
2 teaspoons salt
1 teaspoon paprika
1 teaspoon oregano
2 tablespoons vinegar
Cook the first group of ingredients to the desired consisten
cy for approximately one hour.
Add the second group of ingredients (spices) and cookfor a
few more minutes. Jar and process for 25 to 30 minutes
yields approximately 7 jelly-sized jars.
ANSWER Ezra Gottschall, Ephrata, wanted recipes for
creole and for Cajun cooking and some old-time favorite soup
recipes. Thanks to Betty Light for the following recipes.
Cajun Spice Blend
2 tablespoons cayenne
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon salt
Va teaspoon ground white pepper
Va teaspoon ground black pepper
Combine all ingredients in a food processor or blender and
blend thoroughly. Put in airtight container. Yields % cup.
Rub into meat, mix it with oil and brush it on poultry or fish.
4 skinless, boneless chicken breast halves
2 tablespoons cajun spice blend
1 tablespoon fresh lime juice
1 tablespoon olive oil
Fire ice dipping sauce
Rinse chicken breast and pat dry. Cut each half breast into
8 pieces,
In a medium bowl, combine chicken pieces, spice blend,
lime juice, and oil. Toss to coat well. Cover and marinate for 2
hours at room temperature or overnight in refrigerator.
Soak 16 bamboo skewers in water for 30 minutes for appe
tizers or 8 skewers for main dish at the meal. Prepare hot grill
or broiler on high. For appetizer place two pieces meat on a
skewer. For main dish, place four pieces on a skewer. On a
grill place 6 inches from hot coals or in broiler six inches from
heating element. Turn several times until meat is white but jui
cy. Serve with dipping sauce. Yields 16 appetizers or 4 main
entrees.
Fire and Ice Dipping Sauce
'k cup plain yogurt
2 scallions, chopped
2 jalapeno peppers, seeded, chopped
% cup fresh mint leaves
1 tablespoon light brown sugar
1 tablespoon lime juice
% cup cilantro leaves
Salt and white pepper to taste
Combine all ingredients in a blender and puree until
smooth. Season with salt and pepper. Put into covered con
tainer and refrigerate until serving time. Yields 1 cup.
ANSWER Here’s another soybean recipe that had been
requested by a reader.
Soybean Casserole
1 tablespoon cooking oil
'k cup chopped onion
1 cup chopped celery
% cup chopped green pepper
% pound ground beef or turkey
1 beef bouillon cube
1 cup hot water
1 teaspoon salt
% teaspoon pepper
'k teaspoon seasoned salt
2'k cups cooked soybeans
Vk cups tomato sauce or stewed tomatoes
2 cups cooked rice
% cup soft bread crumbs
1 tablespoon melted butter
'k cup grated cheese
Saute oil, onion, celery, green pepper, and ground meat in
large heavy skillet to brown.
Dissolve bouillon cube in hot water. Add remaining ingre
dients except bread crumbs, butter, and cheese, and simmer
until well mixed. Spoon into greased casserole dish.
Combine bread crumbs and melted butter and sprinkle
over casserole ingredients. Bake 350 degrees for 40 minutes.
Remove from oven and sprinkle with cheese. Return to oven
and bake 5 minutes longer.
Lancaster Farming, Saturday, April 17, 1999-B
Cajun Fire Sticks
II