Pn
SAN
LANCASTER COUNTY
ECIPes
Betty Groff, who serves
the best of traditional
Pennsylvania Dutch cook-
ing to thousands of people
each year at Groff’s Farm
in Mount Joy, is co-author
of ‘Good Earth & Country
Cooking” in which the
following recipes are
printed. To purchase the
book, mail $8.00 to Groff’s
Farm, R.D. #1, Mount
Joy, PA 17552
A TYPICAL FALL DINNER
Browned Creamed Dried Beef
Sweet Potatoe Tails or Potatoes in the Jackets
Pickled Cauliflower Mustard Pickles
Watermelon or Honeydew Melon
This was a typical dinner for us, because smoked
dried beef is a specialty of our part of the country and
we always had some in the smokehouse. Smoked dried
beef has a lot of flavor, but if you can’t get it you could
substitute chipped beef or corned beef, though they
won't be quite as tasty.
The brown flour paste, which is like the French
brown roux, is very important in our cooking, just about
as important as browned butter. It’s a must for brown
potato soup, for tomato sauce, and for the creamy gravy
that goes with the dried beef; it’s a no-fail method. If
you put uncooked flour in with the beef and brown it,
often it goes lumpy. When I was young and went to
other people's houses, I had a hard time learning to like
chipped beef on toast because for me it should have
had a brown flour sauce.
Sweet potato tails are the tiny potatoes you find when
you dig sweet potatoes in late September, before the
frost. They are no bigger than your little finger and so
sweet and good. They won't store; so, rather than
throw then away, we boil and eat them. White potatoes,
boiled in their jackets, would also be fine with the beef,
or you could serve it on toast or over pancakes.
Browned Creamed Dried Beef
1/2 cup butter
1/2 cup flour
4 cups milk
2 cups cream
1/2 pound smoked dried beef, very thinly sliced
Salt, freshly ground pepper
Brown Flour Method
Melt the butter in a heavy skillet (an iron one if good
for this) and stir in the flour with a wooden spoon. Cook
over medium-low heat, stirring constantly, until it turns
golden brown. Experimerit with the degree of
brownness you like. Some like it light, some medium,
some dark.
When the flour is browned, gradually add the milk
and cgeam and stir until smooth and creamy. Add the
dried beef and simmer on low heat for 5S minutes. Taste
for seasoning. The amount of salt you need depends on
the saltiness of the beef.
Pickled Cauliflower
4 medium heads cauliflower
4 cups sugar
2 cups cider vinegar
1 cup water
1 teaspoon mustard seed
1/2 teaspoon turmeric
1/2 teaspoon celery seed
Clean the cauliflower and break the heads into buds.
Cook in salted water to cover until just tender,
approximately 7 minutes. Drain.
Put the sugar, vinegar, water, mustard seed,
turmeric, and celery seed in an enameled or stainless
steel pan and bring to a boil, stirring until the sugar
dissolves. Add the drained cauliflower and boil 2
minutes. Pack into hot sterilized jars and seal. Makes 6
pints or 3 quarts. :
Note: If this is not packed in jars. it will keep in a
ner + th
SHOP HOURS:
Mon., Tue., Thu. & Fri. 1—6
Sat. 10—6 Wed. & Sun.—CLOSED
November 3, 197¢
roopsie's Key & Lock Shop
136 West Market Street
Marietta
EY practice of
Oral Surgery
8 a.m. and 1 p.m. daily. 367-4744
DONALD D. DINELLO, D.M.D.
announces the opening of his office for the
420 East Park Street, Elizabethtown, PA
Call for appointment between the hours of
i a RG ry
Give a gift they’ll use today,
tomorrow, next week,
next month, next vear!
Give a convenient gift!
Give...
G42
SEE
(BAGH
(Z
= a telephone!
e Select a style of phone to fit
anywhere
* Choose from a variety of
decorator colors
* Have your choice gift wrapped
GIFT CERTIFICATES
AVAILABLE
THE UNITED TELEPHONE
COMPANY OF PENNSYLVANIA
A Company of United Tetecommunicetions, irc.
Rn a ER ST” SE