Favorite Foods of the Juniata Valley

2—The Sentinel

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The Sentinel—3

Chicken and Waffles What you get on your plate depends on where you live

By Jane Cannon Mort Of The Sentinel Chicken and Waffles — it’s a longtime popular, hearty meal in central Pennsylvania, and equally enjoyed by soul food devotees from New York to California.

But while both simply combine chicken and waffles, the dishes are not at all the same things.

Diners in the Juniata Valley know that the locally popular dish — harkening from the Pennsylvania Dutch — calls for a plate-size, preferably homemade, waffle, topped with pulled stewed chicken, topped with yellow gravy, and, for most, some mashed potatoes on the side (with a little more gravy — OK, maybe, a lot more gravy).

In the rest of the country, the dish starts out the same — with a big homemade waffle — but it’s topped with fried chicken, maybe some butter and of course, a drenching of maple syrup. It’s known as American soul food after becoming popular in New York and then Los Angeles. Apparently it’s seen as the perfect combination for those out too late for supper, but too early for breakfast — the best of both worlds.

In the Juniata Valley, chicken and waffles may be a staple on restaurant menus, or offered as an occasional special. It can be the feature of a fundraiser at a church or fire hall supper. And it is served in the kitchen at many local homes.

The dish appears regularly on the Friday night dinner menu at the Spruce Hill Lunch in Juniata County. It’s not on the regular menu, but may make an appearance in the form of hot chicken and gravy sandwiches the next day if there are no waffles left over.

Restaurant owner and cook

Sentinel photo by Jane Cannon Mort

A plate of Chicken and Waffles is served at the Spruce Hill Lunch in Juniata County.

Nora Houser says chicken and waffles was added to the Spruce Hill Lunch menu because the dish had long been a favorite of Chuck Houser, her husband.

As teenagers in the late 1970s, Chuck and his friends were regulars at the all-you-can eat chicken and waffles meals offered on Friday nights at the Stop 35 restaurant in Mifflintown.

Many years later, when he and Nora purchased the Spruce Hill Lunch and were brainstorming ideas for the menu, Chuck’s memories of the dish influenced the decision to include it in the specials offered on Friday nights.

What is the key to a good plate of chicken and waffles?

“Lots of love, and listening to

the customer,” Nora says.

Nora’s daughter-in-law, Kahley Houser, makes the waffles. She told Nora: “It’s made with love.”

Nora added that she also has relied on conversations with customers to perfect the dish.

“Someone had mentioned that it was too salty. So I figured out where the extra salt was coming from, and tweaked the recipe.”

Chicken and waffles also played a role in the origins of Inn the Pines, a former inn that operated for a long time in Allensville, Mifflin County.

An article that was published in The Sentinel in 1989 tells the story: In 1918, Rachel Helfrick looked out of her window and spied two couples picnicking at

an old woolen mill. She thought they would have a nicer picnic in her front yard, so she invited them over. They accepted, then, after they were finished, they came in the house and asked Rachel if they could come back the next week for a chicken dinner.

Rachel said yes, then worked hard all week at cleaning and cooking, hoping to make a good impression. The following Sunday she served a chicken and waffles dinner to the two couples from Huntingdon, at a dollar each. They picnicked in the shade of large pine trees, and gave her efforts rave reviews.

Their compliments prompted Rachel to hang out a sign advertising chicken and waffle dinners to the public at “Helfrick’s Inn the Pines.”

Rachel ran the Pines until 1965, retiring at age 81. The business was purchased and continued by granddaughter Jane and her husband, Cole Cullen.

Cole became the expert waffle chef for the meal that made the inn famous.

The following recipe, published in “Grandma’s Cookbook” in 2004 by The County Observer, was submitted by Jane Cullen: “Inn the Pines” Waffles 3 cups flour 4 1/2 teaspoons baking powder 3/4 teaspoon salt 3 eggs, well beaten 3 1/3 cups milk 1/2 cup lard, melted 1/2 cup butter or margarine, melted Melt lard and butter and cool slightly. Sift dry ingredients.

Add liquid ingredients and fats slowly; mix well.

Bake according to your waffle maker’s directions. Recipe from Grandma Helfrick.

4—The Sentinel

Pot Pie Pies in the Juniata Valley don’t always come with crust

By Tabitha Goodling Sentinel correspondent Pies are a favorite dessert among Pennsylvania Dutch communities, but if someone shows up with a crusted “pot pie,” the shame is on them!

That is because there is no crust, nor “pie” appearance to the Dutch dish known as pot pie.

Doughy square noodles cooked with meat broth with chunks of either chicken, beef or ham and maybe even some potatoes are a beloved staple at the dinner table in Pennsylvania.

A blogger from central Pennsylvania known only as the “Southern Yankee” devoted a page to the food in 2012 noting the origin of the name.

It is thought that someone along the way misheard the Amish term for the doughy stew.

The Dutch term Bott boi means “square noodle.” If not heard correctly, one may assume it is a “pot pie.”

No matter where the name derived, folks in the Juniata Valley are smitten with the dish.

Kay Gearhart, of Richfield, has fond memories of family gatherings where pot pie was on the table.

“When I was growing up I lived in a house that was once a motel. My aunt and uncle and their family lived on one side, I and my family lived in the middle and my grandparents lived on the other side. We would get together at least once a week and have all kinds of good things, including pot pie. As far as I can remember, it was always beef pot pie and then all kinds of pie and other desserts to go with it. We always had such a good time sharing together.”

Norann Kauffman, of McAlisterville, has a military family and said she has served the pot pie dish to friends and family all over the country as well as at the Guantanamo Bay Naval Base.

Photo courtesy of Curt Lyter, County Line Restaurant

Pot pie cooks in a stovetop kettle.

“I was always highly complimented on how delicious it is,” Kauffman said. “I prepare it several times a year, most often in winter as it is a comfort food. I have taught my daughters to make it, so I guess one could say our family sometimes makes it together. Generally I make ham pot pie, simply because we like it best.”

The Richfield restaurant County Line has been serving pot pie every Wednesday for years.

Curt Lyter is the current owner, but he said the dish has been on the menu for a long time.

“It’s part of what we do here (at County Line). We serve Pennsylvania Dutch foods,” he said, including warm lettuce, chicken and waffles, snitz and knepp, pig stomach and scrapple.

Pot pie, however, has its own day of the week at County Line.

“Some days we sell out by 3 p.m.,” he said. Other times there is plenty to go around through the supper hour.

“Ham pot pie is the most pop-

ular,” Lyter said, adding the restaurant alternates weeks of ham and either beef or chicken the following week.

“Some people love and swear by our chicken pot pie, too,” Lyter said.

The colder months seem to be the times Wednesday pot pie goes the quickest.

“We sell it all year long, but it’s cyclical each week. We get a streak. Some people see it coming out for another customer and just want it by the power of suggestion.”

The restaurant’s prep cooks work at preparing the pot pie days at a time.

Lyter said waitresses have shared they have seen some odd ways of eating the noodles and meat. Some customers like mayonnaise on top, while others ask for vinegar or ketchup.

The pot pie meal at County Line tends to be served with cole slaw or red beets as favorite sides.

And you won’t find pot pie on the menu.

Because it is a special, everyone seems to know Wednesday is pot pie day, Lyter said.

At the other end of Juniata County, pot pie is a popular way to warm up during deer hunting season.

The East Waterford Fire Company hosts a pot pie meal for hunters the first Monday of the season, which typically follows Thanksgiving.

Nikki Baumgardner is with the fire company’s Ladies’ Auxilliary and said she grew up within the fire company, and pot pie has been served on that day for as long as she can remember.

“We do ham and chicken pot pie,” Baumgardener said, but she recalled past years when beef was a choice.

“We have several days of prep work,” Baumgardner said, “And the day of the meal it’s go, go, go.”

Because of the texture of the noodles, the pot pie does not get heated ahead of time. Baumgardner said the noodles get too “ooey” if left sitting in the broth.

“We have someone who just stands and stirs the pot all day,” Baumgardner said, declaring, “I’m that one who stirs it!”

The fire company fundraiser serves the pot pie with pepper slaw, apple sauce and a dinner roll followed by a piece of cake for dessert.

Solicitors go out to hunting cabins the week before the meal to remind them a hot meal awaits at the fire hall after they tag that deer.

“And we have regular community members who come out every year. They seem to love it because all of the meals we do are from scratch.”

There is just something satisfying about warm meat and broth and soft, thick noodles when it hits the stomach on a cold day.

“It’s one of those comfort See Pot Pie / Page 5

The Sentinel—5

Photo courtesy of Curt Lyter, County Line Restaurant

Pot Pie

Ham Pot pie, above, and Beef Pot Pie, below

Sofas, Chairs, Recliners, Dining & Bedding

Continued from Page 4

foods,” Lyter said. “It’s filling and it’s warm.” ¯¯¯ The following recipe for Chicken Pot Pie utilizes storebought pot pie noodles. It was submitted by the late Grace Mitchell, of Burnham, and published in “Grandma’s Cookbook,” in The County Observer in 2004.

Chicken Pot Pie 1 chicken 1/2 bag pot pie noodles 1 can mushroom soup 3/4 cup milk 3/4 cup celery, chopped 1/2 cup onion, chopped Cook chicken and remove bones. Cook pot pie noodles in broth.

In skillet, put 2 tablespoons butter, celery and onion. Cook well. Add soup, chicken and milk.

Layer chicken and pot pie in a casserole. Cove with breadcrumbs. Season to taste. Bake at 350 degrees for 45 minutes. ≤≤≤ The following recipes are from the “Mifflin County Bicentennial Cookbook Vol. II,” published in 1989 by the Mifflin County Historical Society.

Old Fashioned Dutch Pot Pie 3 pounds boiling beef with bone 2 cups all-purpose flour 1 cup Bisquick 1/4 teaspoon salt 1 egg, beaten with fork

3 FLOORS FULL OF

1/4 cup parsley 3 medium potatoes 1 large onion Milk Boil beef, onions and parsley for 1 1/2 to 2 hours. To beaten eggs, add enough milk to make a cup. Pour liquid into dry ingredients. Mix as you would pie dough.

Form 2-3 soft balls, roll one at a time on floured board as you would pie dough. Cut into small squares 2-3 inches long and 1 inch wide. Drop into boiling beef broth 1 strip at a time. Cover, turn to low heat until done.

Alice Mae Winters Lewistown Pot Pie 1 cup milk 1 teaspoon baking powder Pinch of salt Lard like a hickory nut Flour enough to roll out Mix milk and lard together, add salt and baking powder. Add enough flour to make dough. Roll out to about 1/4-inch thick. Let rest 10 minutes. Cut into 1-inch squares. Add to ham and broth.

Boil uncovered about 15 minutes.

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6—The Sentinel

Potato Chips No matter how they’re made, people love their chips

By Katy DiVirgilius Sentinel correspondent There is nothing quite as palate-satisfying as a potato chip.

Is it the crunchiness? The endless variety of flavors and styles? The way they complement an assortment of meals?

Potato chips’ existence has been documented since at least the early 1800s.

In the Juniata Valley, potato chip manufacturers arrived in 1935 and 1942: Hartley’s and Middleswarth, respectively.

Both companies began their businesses in a small room or garage, manufacturing and packaging all the chips by hand.

Eventually, as their busi-

nesses grew, both companies relocated to large processing facilities.

Middleswarth, based in Middleburg, now services most of central Pennsylvania, and Hartley’s product is available in central and south-central Pennsylvania.

Hartley’s primarily offers kettle-cooked chips while Middleswarth sells “regular” and kettle-cooked chips.

What’s the difference?

According to HuffPost’s Ask the Expert, regular chips are made generally with a conveyor-belt factory-like process.

Kettle-cooked chips are fried in oil via dunking, and in batches.

See Chips / Page 7

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Sentinel photo by Jane Cannon Mort

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Chips

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The oil temperature cools between potato batches. Thus, the cooking process lengthens and creates a curly, browned chip.

No matter how they’re made, potato chips are enjoyed equally, be it in a bowl, on a napkin or straight from the bag (preferred method). ≤≤≤ Middleswarth Potato Chips The potato chip company’s website, www.middleswarthchips.com, includes a history of the firm that is actually named Ira Middleswarth & Son, founded in 1942 by Bob Middleswarth.

He began making chips with a single kettle in a two-room building off his family home in Beavertown. Bob, along with his mother, Lottie, and two other employees, made about 15 pounds of chips per hour. “The product caught on and more and more people came to

recognize the special great taste and quality of Middleswarth Potato Chips,� the narrative says.

Bob’s father, Ira, then joined the business, and by 1959, the company expanded and moved to a new location on Orange Street in Beavertown, where some 20 workers produced about 350 pounds of potato chips an hour.

A new plant was built for the growing business in 1961 in Middleburg, and Bob became president of the company. The plant operated out of a 40,000 square foot building, with 44 employees, who manufactured 2,600 pounds of potato chips an hour.

An addition to the plant was built in 1974, adding a new fryer and packing room. “Today Middleswarth employs an average of 90 workers and we manufacture 3,400 pounds of chips an hour,� the website says.

Middlewarth is still a familySee Chips / Page 8

The Sentinel—7

Sentinel photo by Jane Cannon Mort

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Chips

Continued from Page 7

operated business, with Bob’s son, David, as president.

Hartley’s Potato Chips A detailed history of Hartley’s Potato Chips shared by the company’s sales manager, Kyle Crotty, explains how the chip business got started. (The history was written by Betty Hartley Nale and Dan Hartley and Kellie Hartley Johnson, as told to Harry and Ida Fowler.)

In 1935, John Irvin Hartley and his wife, Gertrude Hartley, started making potato chips in a garage at the home of his mother, Mary Hartley, on Walnut Street in Lewistown, later moving the business to Maitland. All the work was done by hand.

John and Gertrude made the chips during the day, and when children Howard, Clair, San, Louise, Rey and Betty got home from school, they would bag the chips.

John loaded the chips into a wicker basket and took them to Lewistown to sell door to door. He especially liked Juniata Terrace because the houses were closer together.

Gertrude and daughter Louise would also make cook-

ies and bag them for John to sell with his chips.

Hartley’s started with just one building at Maitland, and each year, as the business grew, they added another piece to the building.

The history continues: After six years, World War II started, and three of the Hartley’s son entered the service — Ray in 1942, Clair in 1943 and Howard in 1944. Howard was in the service for only a short time, when a tan he was driving went over a land mine and he was killed.

During the war, the chip business had to be put on hold at times because they could not get supplies.

Clair took over management of the business after John died in 1945, and his mother, Gertrude, kept the business going until 1962, when it was acquired by the wife of the late Howard Hartley, Mildred (Mid) Edminston Hartley, who operated it until 1990. “After she acquired ownership she started to modernize the factory, and did a very good job with the business,” the history states.

In 1990, Mildred’s son, Carl Hartley, and his children, Dan Hartley and Kellie Hartley Johnson, acquired the business. Carl retired in 2004.

Photos courtesy of Hartley’s Potato Chips

An old delivery truck was used by Ray Hartley.

Dan Hartley displays the original cooker, now restored, that was used to make potato chips before modernized equipment was installed at the plant.

Photo courtesy of www.middleswarthchips.com

Middleswarth’s trailers deliver to 11 distributors in Pennsylvania, including Lewistown. The chips are also shipped all around the world and may be ordered through the company’s website at www.middleswarthchips.com.

Hartley’s Potato Chips Co. is in Maitland. The locally-made potato chips and other snacks are available in stores or online at www.hartleyspotatochips.com.

The Sentinel—9

How potato chips are made Left — Stored potatoes are dumped into a holding bin before peeling.

Right —Potatoes are then released to a conveyor belt, which takes them to the peeling machine, where they are peeled, then inspected by an employee.

Left — The potatoes then move to a slicing machine.

Right —After slicing, the potatoes enter the cooker, and are cooled after cooking.

An employee inspects cooked chips.

A machine dispenses the correct amount of chips for each bag.

An employee packs barbecue chips.

Boxes of chips await distribution to stores.

Photos included with the written history of Hartley’s Potato Chips courtesy of Hartley’s

10—The Sentinel

Chicken Corn Soup Easy preparation a feature of local comfort food

By Jane Cannon Mort Of The Sentinel Chicken Corn Soup is a staple in all corners of the Juniata Valley, and maybe even one of the easiest recipes to make.

Basically, it’s chicken, corn, maybe some seasonings and maybe some “rivels” or noodles. Heat it all up, and you’ve got soup.

The recipe included in Carlen McClure’s cookbook “Favorites of The Lunch,” explains her method of making Chicken Corn Soup. She uses frozen broth from roasting chicken overnight or all day. To that, she adds chopped chicken that you froze after cooking it all night, fresh or frozen corn and salt and pepper.

No further directions are given in the cookbook, but McClure, who owned an operated the Spruce Hill Lunch in Juniata County from 1976 to 2004, comments, “This is my own recipe, although how else would you make chicken corn soup!”

The once-frozen broth and once-frozen chicken called for in McClure’s recipe are utilzed in a number of ways in her kitchen, which she demonstrated years ago when she taught a cooking class in a series of “Learn How” events sponsored by the Juniata Cultural Arts Committee. It was described in a 2004 article published on the Food Page in The Sentinel as follows: McClure cooks the chicken (how much? “A lot” is her simple reply) in a large roasting pan — skin and bones included — filled halfway with water and roasted all day (or night) in a 250-degree oven.

“That’s how you get good broth,” McClure said. “There’s wonderful flavor that you get from bone and skin that you cannot get from a boneless,

Photo submitted by Dee Dunlap

Dee Dunlap’s Chicken Corn Soup

skinless chicken breast.”

After roasting all day, the skin and bone literally slip off the chicken breast with the slightest nudge from your fingers.

The broth can be used in recipes, or frozen to be used later. If there’s not enough broth, McClure said, take the skin and bones that you’ve stripped from the meat and boil them in a pot of water. But that broth won’t be quite as flavorful as the broth made from the roasted chicken.

McClure said the roasted chicken can be wrapped in foil and frozen, to be used another day. But she insisted the best

way to get the best flavor from the poultry (or other meats for that matter) is to roast it for a long time in a slow oven.

“One thing I want to tell you about chicken,” McClure said, “is to cook a whole bunch of it.

Pick it off the bone and put it in foil and freeze it. That way you’ll always have chicken.” ≤≤≤ A recipe for Chicken Corn Soup by the late Janie Bair, of Port Royal, lent by her daughter, Missi, gives a bit more detailed explanation, as well as directions for making those rivels.

Chicken Corn Soup 2 large roasting chickens

10 large bags frozen corn 8 cups water 8 eggs 2 tablespoons salt Roast chickens in 1 quart water in covered roaster until done. Let cool. Pick off bone.

Save all broth.

Put broth in 28-quart canner.

Add water until half full. Add 2 tablespoons salt. Bring to boil.

Add 10 bags of frozen corn and chicken.

Make rivels: Add 8 beaten eggs to 8 cups flour. Mix with hands until it makes small, dime-size rivels. Add rivels by sprinkling onto boiling soup See Soup / Page 11

Soup

The Sentinel—11

Continued from Page 10

until all are added. Keep soup boiling. Stir often. Cover. Turn off. Makes 26-28 quarts.

Freezes well. ≤≤≤ Dee (Havice) Dunlap, formerly of Milroy, now of Del Rio, Texas, shared her recipe for Chicken Corn Soup: Chicken Corn Soup 5 pounds chicken leg quarters, deboned (save broth) 3 to 4 chicken boullion cubes (add more, as needed; broth should be a yellowish color) 4 to 6 cups water 6 diced small carrots 4 hard-boiled eggs, chopped 40-oz. bag frozen corn 1/2 cup milk Salt, to taste Cook all ingredients together until corn and carrots are tender. Add rivels while cooking.

Rivels: 1 cup flour 2 eggs Pinch of salt Mix together with your hands. Add a little more flour if too sticky. Drop small pieces into broth. Cook until expanded and “doughy.” ≤≤≤ The following recipe for Chicken Corn Soup was submitted by the late Dot Aurand, of Lewistown, and published on the Food page of The Sentinel.

It utilizes noodles instead of rivels.

Chicken Corn Soup 4 quarts chicken broth 2 cups (or more) chicken, boned and chopped 1 large bag frozen corn 3 stalks chopped celery 1 cup crumbled noodles or spaghetti (crumbled measurement) 2 teaspoons poultry seasoning

Sentinel photo by Jane Cannon Mort

Take-out Chicken Corn Soup from Toot’s Place, Reedsville

Salt and pepper, to taste In a large pot, combine broth, chicken, celery and seasonings.

Cook until celery is tender. Add corn and noodles. Simmer for abut 45 minutes for flavors to blend.

You can adjust the amount of corn, etc., to the amount of broth. ≤≤≤ Two more recipes for the locally-loved soup appeared in the “Mifflin County Bicentennial Cookbook Vol. II” published in 1989 by the Mifflin County Historical Society.

Chicken Corn Soup Chicken Corn (frozen or canned) Rivels Seasoning: salt, pepper, onion salt, celery salt, chicken bouillon cubes

Stew chicken in moderate amount of water, season to taste. Remove meat from bones. Heat broth, chicken and corn, bring to boil and add rivels. Boil until rivels are cooked.

Rivels: 1 egg, add flour, enough to make crumbs (not too large).

Elizabeth Reed Mattawana Pennsylvania Dutch Chicken Corn Soup 4 pounds stewing chicken, cut up 12 cups water 1 medium onion, cut in fourths 2 teaspoons salt 1 teaspoon pickling spice, whole 2 (17-oz.) cans whole kernel corn 11/2 cups celery, chopped

2 hard cooked eggs, chopped 2 teaspoons salt 1/8 teaspoon pepper Remove any excess fat from chicken. Heat chicken, giblets, neck, water, onion, 2 teaspoons salt and pickling spice to boiling; reduce heat, cover and simmer for 2-3 hours until chicken is tender. Strain broth; refrigerate chicken and broth separately to cool. Remove chicken from bone, skin also, if desired, and remove fat from the broth.

Combine broth, chicken, corn, celery and bring to boil.

Reduce heat. Simmer, uncovered, 10 minutes, stir in eggs and the other 2 teaspoons salt and pepper. Stir in rivels, cover and simmer 7 minutes.

Makes 10-12 servings.

Jacob J. Duran Lewistown ≤≤≤ The following recipe by Tawnie K. House, of Fort Littleton, was submitted for and published in The Sentinel’s “Cook’s Book” in 1988.

Chicken Corn Soup 1 pound chicken wings 2 pints frozen corn or 3 cans corn 1/4 cup grated carrots 1 teaspoon fresh cut parsley 1/4 cup diced celery 1/2 cup rivels Salt and pepper to taste For rivels, mix flour, 1 egg yolk, salt and pepper until crumbly.

Place chicken, celery and carrots into pan, bring to a boil for 1/2 hour and simmer for 1 hour with the lid on. Remove chicken; de-bone. Place back in pan — add corn, rivels, parsley, and bring back to a boil for 15 minutes. Simmer another hour.

As an extra, you can add 1 cup cooked rice.

“That’s how you get good broth. There’s wonderful flavor that you get from bone and skin that you cannot get from a boneless, skinless chicken breast.”

- Carlen McClure

12—The Sentinel

Sentinel photo by Matthew Bolich

Three brands of scrapple are displayed in the refrigerated breakfast meat section of Weis Markets in Burnham.

Scrapple The name doesn’t do it justice

By Matthew Bolich Of The Sentinel Amy Strauss has tried more than 100 variations of scrapple, so she definitely has some opinions on one of our state’s quintessential Pennsylvania Dutch breakfast staples.

Strauss tasted whitefish scrapple and even had a vegan mushroom-based version while researching her 2017 book, “Pennsylvania Scrapple: A Delectable History.”

For many Pennsylvania residents, the sound and smell of slabs of scrapple sizzling, evokes childhood memories of family breakfasts, pig butcherings or hunting camp mornings.

Strauss, a Boyertown native, who likes to say she was raised “110% Pennyslvania Dutch,” has those fond remembrances of her father making scrapple from scratch.

Not everyone has warm, fuzzy feelings about this porky breakfast meat. The mere mention of scrapple can elicit looks of disgust and fright, so what exactly is scrapple? And why does it cause such polar-opposite reactions?

Scrapple is basically pork

trimmings that are stewed until tender, then ground up or finely chopped and then blended together with the original broth, as well as cornmeal and some other flour, such as buckwheat.

It’s then formed into slabs that can be stored or frozen, and then cut into slices and pan-fried.

Some families have long-held recipes, but scrapple can also be purchased commercially at any grocery store in the same section where bacon and sausage is sold.

According to Strauss, the first recipes for scrapple date back to the 1680s, and the food helped sustain early German settlers here in Pennsylvania through the harsh winters. Strauss calls Pennsylvania scrapple “the marriage of German sausage-making with the Pennsylvania crop of corn.” She hypothesizes that scrapple probably wouldn’t have had a Keystone state connection if the soil here wasn’t so conducive for growing corn, and therefore an abundance of cornmeal that could be mixed with meat.

Strauss admits that she gets strong positive and negative reactions to the iconic breakfast See Scrapple / Page 13

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Scrapple Continued from Page 12

meat at the various speaking events she has gone to statewide while promoting her book.

“It does have the word ‘crap’ in the name,” she laughingly notes, and wonders if a name change would help.

Others imagine that things like the eyeballs and brains of the pig are in it, even if that’s not really true today. And the fact that scrapple’s appearance is that of a grayish/brown block probably doesn’t help its cause.

Nonetheless, scrapple’s fandom seems to be increasing, in part due to the “nose-to-tail” food movement of recent years.

Many high-end chefs are introducing scrapple into their menus in places like Philadelphia, where Strauss sampled deep-fried scrapple balls with a hot pepper jelly, describing the dish as “so good.”

Page 1

The Sentinel—13 Whether scrapple is eaten fried crispy with nothing on it, smothered in ketchup or syrup, or on a breakfast sandwich with egg, it seems that scrapple has a passionate following even though it’s in the same basic format it was centuries prior.

There are even regional festivals in Pennsylvania and Delaware dedicated to the breakfast meat.

Strauss thinks we should appreciate the scrapple’s heritage, opining that some of us potentially “wouldn’t even be here” if scrapple hadn’t helped our ancestors through brutal times in early colonial life.

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And Strauss muses when thinking about its detractor’s refusal to even try it, that scrapple “really is just delicious, crispy pork with a creamy interior, and what’s not to love about that?”

Buckwheat Scrapple (Reprinted from Pennsylvania Dutch Cookbook: Fine Old Recipes) Prepare meat as for Scrapple (Ponhaws), using one-half hog’s head, the liver, heart and sweetbreads. When cooked, chop finely and weigh the meat.

For every 3 pounds of meat, use 2 pounds of meal (2 parts yellow corn meal and 1 part buckwheat flour), 2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon ground sage and 1 teaspoon ground mace. Cook slowly over low heat about 1 hour. Pour into pan and cool.

Cover and store in refrigerator.

To serve, cut into slices and fry in hot fat until golden brown. ≤≤≤ Recommended reading: “Pennsylvania Scrapple: A Delectable History,” by Amy Strauss, published by Arcardia Publishing and available on Amazon.com and other book sites

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14—The Sentinel

Funnel Cake Happiness comes straight from the fryer

By Katy DiVirgilius Sentinel correspondent Fair season is approaching, and with it comes food truck delicacies most people cannot resist.

My personal favorite is a funnel cake with powdered sugar (except when the wind is blowing and I am wearing dark clothing).

Mifflin County is home to Ruble’s Concessions, a local food truck business that excels in producing dinner-plate sized funnel cakes.

Jim and Karen Ruble began their food truck careers selling ice cream.

In 1996, a couple retiring from the food truck business approached See Funnel / Page 15

Submitted photo

Ruble’s Concessions offers a large selection of funnel cakes.

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Funnel

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them and asked if they would like to purchase a funnel cake food truck.

While Jim had some initial reservations, Karen was ready to take on the new truck.

The retiring couple assisted the Rubles during their first year of funnel cake production, teaching them tips and techniques along the way.

Karen discovered “there is a definite pattern” for pouring a successful funnel cake.

The Rubles, who now own five trailers, are on the road all summer and travel throughout central Pennsylvania, from Williamsport to Bloomsburg.

Ruble’s Concessions top their funnel cakes with anything from peanut butter fluff to fruit to ice cream with crushed chocolate cookies. The ice cream topped funnel cakes, created by the Rubles, is called a Baby Cake.

Karen makes all the icing flavors herself and said, “There isn’t much we don’t put on a funnel cake!”

At this season’s fairs, seek out Ruble’s Concessions for a unique funnel cake experience.

Funnel Cake Cupcakes (From “Confessions of a Cookbook Queen”) Cupcakes: 3/4 cup salted butter, slightly softened 1 3/4 cup sugar 2 eggs 1 teaspoon cinnamon 2 1/2 teaspoons baking powder 2 1/2 cup cake flour 2 1/2 teaspoon vanilla 1/2 cup sour cream 1 1/4 cup whole milk Preheat oven to 375. Line 24 muffin tins with liners and set aside.

In a medium bowl, whisk together baking powder, cake flour, and cinnamon. Set aside.

In a large glass mixing cup, combine milk, sour cream, and

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vanilla. Set aside.

In the bowl of your mixer, beat butter and sugar on medium until fluffy and light in color, about 3 minutes. Beat in eggs. Add flour and milk mixture alternately, a bit at a time, starting and ending with the flour mixture. Increase speed to medium and beat until batter is smooth.

Fill prepared muffin tins 2/3 full. Bake for about 15 minutes or until tops spring back when lightly touched in the center. Remove and cool on wire racks.

Frosting: 2 sticks salted butter, slightly softened 1 1/2 teaspoon vanilla 1/2 cup heavy cream 3 cups powdered sugar 1/2 teaspoon cinnamon In the bowl of your mixer, beat butter, cream, and vanilla on medium speed until smooth. Reduce mixer speed to low and slowly add powdered sugar, beating until just combined. Increase speed to high and beat until fluffy and smooth, about a minute. If

The Sentinel—15 frosting is too thin, add a bit more powdered sugar.

Funnel Cakes 1/4 teaspoon salt 1 1/4 teaspoon baking powder 1 3/4 cups all-purpose flour 2 eggs 3 tablespoons white sugar 1 1/3 cup milk Vegetable oil, for frying About a cup of powdered sugar Funnel cakes: In a medium bowl, whisk together flour, salt, and baking powder.

In the bowl of your mixer, cream milk, sugar and eggs. Add the flour mixture and beat until smooth. The batter should resemble thick pancake batter — pourable, but thick enough to hold its shape when poured into hot oil.

If it’s too thick, add a bit of milk.

If it’s too thin, add a bit more flour until you get the right consistency.

Pour oil in an 8 inch skillet.

The oil should be about an inch See Funnel / Page 16

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Funnel

Continued from Page 15

high. Heat until it reaches 375, or batter sizzles when you drop a bit in.

Using a funnel or a pancake batter dispenser, pour batter in the pan in a circular motion. Do about 3 circles, and then fill in with criss-crosses of batter. This will hold it all together. Cook in the oil until the bottom turns a dark golden, then flip over and do the same. Drain funnel cakes on paper towels. Cut into pieces.

Frost prepared cupcakes, and then top with pieces of funnel cake. Sprinkle liberally with powdered sugar and serve.

Birthday Cake Funnel Cake (From Demetra Overton) Funnel Cake batter: 1 1/2 cup milk 1 tablespoon lemon juice (freshly squeezed) 1 egg 1 3/4 cups all purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/8 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla Oil for frying Sprinkles for decorating Pour fresh lemon juice into the milk and let it stand for 5 minutes.

Combine flour, sugar, baking powder, baking soda and salt in a bowl and stir.

Add the egg to the milk and beat well to combine, add vanilla.

Stir the milk mixture into the flour mixture to combine.

Pour 1/2 inch of oil into a deep frying pan and heat to 350 degrees.

Drizzle a 1/2 cup the batter in a circular motion into the hot oil in a circular motion.

Fry 1 to 2 minutes on one side until golden brown.

Carefully flip the funnel cake over and cook for 1 to 2 minutes more until golden brown.

Remove the funnel cake from the oil and let it drain on a paper towel.

Repeat with remaining batter.

Photo from ‘Confessions of a Cookbook Queen’

Funnel Cake Cupcakes

Icing: 2 cups powdered sugar 1 teaspoon vanilla extract 2-4 tablespoons heavy cream Put powdered sugar into a bowl.

Add vanilla.

Pour 2 tablespoons of cream into the sugar and stir adding more cream 1 tablespoon at a time until you reach a pourable consistency.

Put 1 funnel cake on a serving plate, drizzle with icing and sprinkle with sprinkles. Repeat with the remaining funnel cakes stacking them on top of each other.

Funnel Cake Tacos (From “Oh Bite It”) Heat up about 3 inches of oil to 350 degrees in a deep pot, or you can use a deep fryer.

In a large bowl, mix up pancake batter according to your box instructions, and add a dash of chili powder.

Add the batter into a plastic baggie and cut off small snip at the tip of the bag.

Squeeze the batter into the oil in a circular motion, creating a round funnel cake, let it cook about 1 minute or so and then gently flip it over to cook the other side. Take them out when they’re golden.

Only fry up one at a time.

Top with your favorite taco ingredients and enjoy!

The Sentinel—17

Whoopie Pies A favorite confection is plentiful in the Juniata Valley

By Jane Cannon Mort Of The Sentinel Whoopie Pies are so popular in the Juniata Valley that the local visitors bureau has devoted an entire Special Interest Tour to the tasting of them.

And the icing-filled cakes were on the platter at an eating competition held last month at a local restaurant during the First Friday festivities in downtown Lewistown.

The tasty confection comes in a variety of flavors — the standard is chocolate with vanilla icing — but expect to find many, many more flavors locally.

And they are everywhere. To find them, just look around the shelves and countertops in many local shops and restaurants, or stands at farmer’s markets or baked goods tables at flea markets, fairs and festivals — practically any event that attracts crowds.

If you still don’t see them, check out the “Whoopie Pie Taste Test” special interest tour promoted on the Juniata River Valley Visitors Bureau website at www.juniatarivervalley.org.

Completing a taste test, the tour says, “could take a couple of hours, or all day depending on how seriously you take your whoopie pies!”

Speaking like someone who knows, the writer of the tour suggests traveling around Mifflin and Juniata counties and searching for whoopie pies to taste later: “The number you buy is up to you, as is the variety of flavors,” the author says.

“For serious tasters, we recommend testing the chocolate cake with white filling — it’s The Classic. But to experience it all, you should not leave out the wide selection of flavors available, including pumpkin, peanut butter, chocolate chip, vanilla, oatmeal, coconut, red

Photo courtesy of the Pennsylvania State Farm Show

Entries await judging in the Whoopie Pie Competition at the 103rd Pennsylvania Farm Show in Janaury.

velvet, gingerbread, banana and spice cake —although they may not be available at every location.”

The tour lists a lot of places where whoopie pies can be found, and advises, “Don’t assume that the store you’re buying that whoopie pie in actually baked it. There are many professional home bakers in our area that provide whoopie pies on a wholesale level. And just as family recipes vary, so do recipes for whoopie pies.”

Speaking of whoopie pie recipes, here are a few to try. ≤≤≤ This recipe was submitted by Connie Proud, of Lewistown, to The Sentinel’s “Holiday Cook’s Book,” published in 1990: Whoopie Pies 5 cups flour 1/2 cup shortening 1 1/2 cups sugar 2 cups milk Pinch of salt 2 cups cocoa 1 teaspoon vanilla

2 teaspoons baking powder 2 eggs Mix flour, sugar, cocoa, salt and baking powder; sift. Fold in shortening. Add vanilla, milk, eggs. Mix together. Use a tablespoon to put on greased cookie sheet. Preheat oven to 325 degrees. Bake 8-12 minutes.

Check with toothpick for doneness.

Filling: 1 box 10X sugar 4 tablespoons flour 1 cup shortening 1 teaspoon vanilla 2 egg whites, beaten Use enough milk to moisten.

Mix with mixer.

Yield: 8 dozen. ≤≤≤ Kenneth Mark Zook, of Mifflin, submitted this recipe in the same cookbook: Peanut Butter Whoopie Pies 2 cups brown sugar 1/3 cup peanut butter 1/2 teaspoon salt 1/2 cup whole wheat flour 1/3 cup margarine

2 eggs 2 cups flour 1 teaspoon baking powder 2 teaspoons soda, dissolved in 3 tablespoons boiling water Cream sugar, margarine, peanut butter and eggs. Add salt, flour and baking powder.

Add soda-water mixture. Beat.

Drop on pans. Bake 8-10 minutes at 350 degrees.

Frosting: 3 cups 10X sugar 1/3 cup milk 1/2 teaspoon salt 1/3 cup peanut butter 1 tablespoon hot water Mix together and spread between two baked and cooled cookies. ≤≤≤ The following recipe was submitted by Helen L. Houck to the 1968 “Bicentennial Cookbook” compiled by Otterbein United Methodist Church Builders Class: Yellow Whoopie Pies 1 cup cooking oil 2 cups brown sugar 1 beaten egg and 2 yolks 3 cups flour 1 teaspoon soda 1/2 teaspoon salt 1 1/2 teaspoons vanilla 1 cup sour milk Cream together cooking oil and brown sugar. Then add eggs. Sift together flour, soda and salt. Add sour milk and vanilla, then add flour mixture.

Let stand 1/2 hour. Then drop by spoonfuls on greased cookie sheet. (Baking instructions not included.)

Filling: 2 egg whites, beaten 4 tablespoons milk 4 tablespoons flour 2 tablespoons vanilla 1 1/4 cups Crisco 4 cups 4X sugar Beat well and spread between whoopie pies.

See Whoopie / Page 18

18—The Sentinel

Whoopie Continued from Page 17

This recipe by Gerry Leach, of Mifflin, was submitted for and published in The Sentinel’s “Cookie and Candy Cookbook” in 2014.

Red Velvet Whoopie Pies Cake: 2 cups self-rising flour 2 tablespoons unsweetened cocoa powder Pinch of salt 1/2 cup butter, softened 1 cup packed brown sugar 1 egg 1 teaspoon vanilla 1/2 cup buttermilk 2 tablespoons buttermilk 2 tablespoons red food coloring Filling: 1/4 cup butter, softened 1 teaspoon vanilla 4 ounces cream cheese 7 ounces marshmallow creme 12 candy canes, crushed Cake: Preheat oven to 375 degrees.

Line baking sheets with parchment; set aside.

In medium bowl, combine flour, cocoa powder and salt; set aside.

In large mixing bowl, beat butter on medium to high for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately, add the flour mixture and buttermilk, beating after each addition, just until combined.

Stir in food coloring.

Use a cookie scoop to spoon batter in 2-inch rounds onto the prepared baking sheets, allowing one inch between each round. Bake for 9 to 11 minutes or until tops are set. Allow to cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

Filling: In medium bowl, beat butter.

Add vanilla and cream cheese and beat until smooth. Fold in marshmallow creme and place in piping bag. Spread filling onto one side of a whoopie pie; place a second on top. Put candy canes into a plastic bag

Photo courtesy of the Pennsylvania State Farm Show

Whoopie pies are entered into competition at the 103rd Pennsylvania Farm Show in Janaury.

and crush with a rolling pin into varying sizes of small chunks.

Roll whoopies in crushed candy.

Makes 15 whole pies. ≤≤≤ This Pumpkin Whoopie Pie recipe by Roxanna Goshorn, of Mifflintown, was submitted for and published in The Sentinel’s 2008 “Holidays at Home Cookbook.”

Pumpkin Whoopie Pies 1 cup shortening 2 cups packed brown sugar 2 eggs 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 1/2 cups cooked or canned pumpkin Filling: 1/4 cup all-purpose flour Dash salt 3/4 cup milk 1 cup shortening 2 cups confectioner’s sugar 2 teaspoons vanilla extract In a mixing bowl, cream shortening and brown sugar.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda, salt, cinnamon and ginger.; add to creamed mixture alternately with pumpkin. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet; flatten slightly with the back of a spoon.

Bake at 400 degrees for 10 to 11 minutes. Remove to wire racks to cool.

For filling, combine the four and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5 to 7 minutes or until thickened. Cover and refrigerate until completely cooled.

In a mixing bowl, cream shortening, confectioner’s sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

Makes about 2 dozen. ≤≤≤ Irene Wyland, of Belleville, submitted the following whoopee pie recipe for the

2004 “Grandma’s Cookbook,” published by The County Observer.

Whoopie Pies 1 cup Crisco 1 cup hot water 1 cup sour milk 1 teaspoon baking powder 1 cup cocoa 2 cups sugar 2 eggs (can use 2 egg yolks and use the egg whites for filling) 2 teaspoons baking soda 4 cups flour About 1 1/4 teaspoons salt Mix eggs, Crisco, sugar; add hot water mixed with cocoa.

Sour milk with 1 tablespoon vinegar. Add flour, baking soda, baking powder and salt.

Drop by teaspoons onto cookie sheet. Bake at 375 degrees for about 10 minutes.

Filling: 1 teaspoon vanilla 4 teaspoons flour 2 egg whites, unbeaten 4 teaspoons milk 4 teaspoons powdered sugar 1 1/4 cups Crisco Combine ingredients and add about 1 box powdered sugar gradually. Put between two cookies when they are cool.

The Sentinel—19

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20—The Sentinel

Ring bologna Local meat processor inspired by mall display

By Matthew Bolich Of The Sentinel Randy Peachey say he was interested in bologna at an early age, recalling trips to the mall and being intrigued by the Hickory Farms display with their summer sausage samples.

So it’s no surprise that he became interested in the process of making ring bologna and snack sticks, as a fourth generation owner of Peachey Foods in Belleville, located next to the Belleville livestock market.

Peachey Foods and Locker’s history as a meat processor goes back to the 1930s, however, Randy Peachey was the first See Bologna / Page 21

Sentinel photo by Matthew Bolich

A variety of ring bologna and snack sticks are featured in the deli case at Peachey’s Foods.

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The Sentinel—21

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Daily Café Specials Outdoor Seating Breakfast is served from 7 - 11 Lunch is served till 3.

Cold Cut Hoagies, Sandwiches, Wraps, Salads, and Soup available till closing.

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Photo courtesy of Randy Peachey

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Rings and sticks of bologna hang in the smoker at Peachey Foods in Belleville.

Bologna

Continued from Page 20

member of the family to experiment with and eventually sell custom bologna products, beginning in 1987. After getting his first smokehouse, Peachey remembers his first recipe as being a sweet bologna, which they still make today.

“Consistency is what brings everyone back,” Peachey says, adding that some people come from hours away to stock up on their retail shop’s ring bologna, snack sticks and beef sticks.

Peachey Foods also stays busy for months with custom bologna orders from venison harvested by locals during deer season.

Peachey has learned that it’s not just the spices that make great bologna and snack sticks.

“You could have a good recipe, but without good cooking and the right humidity, it just won’t get right” he says.

One trend Peachey has noticed is that the snack sticks, with flavor options like teriyaki and sweet, continue to grow in popularity for both retail and custom orders.

A trip to any local grocery chain reveals a healthy selection of both ring and Lebanon bologna in the deli case and prepackaged meats case. One Pennsylvania-based company that will be familiar to Juniata Valley grocery shoppers is See Bologna / Page 22

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22—The Sentinel

Bologna

ple of snacking and sandwichmaking in this area. When asked what the most important factor is in order to make great bologna, Randy Peachey paused for a second, then said simply, “Good quality meat.”

While other parts of the United States have their own types of ring bologna, the unique flavor and bologna-making process is what makes central Pennsylvania bologna products noteworthy.

Continued from Page 21

Kunzler and Company, which produces a plethora of meat products at their facilities in Lancaster and Tyrone.

We posed these questions to the folks at Kunzler to find out more about their company: Q: Can you tell us how many pounds of ring and Lebanon bologna you produce each year?

What flavors are most popular?

A: Kunzler produces over 4 million pounds of plain, garlic and ring bologna each year.

More than 50% of that is contributed by our Lebanon and sweet Lebanon bologna. The most popular flavors in those categories would be the old fashioned ring bologna, and the sweet Lebanon bologna.

Q: What is the history of the Kunzler company?

A: Started in 1901, Kunzler and Company opened a local butcher shop in Lancaster that evolved into the manufacturer of many local meat products your

Photo courtesy of Kunzler and Company

Cream Cheese and Sweet Bologna Roll-ups

families know and love. Kunzler is best known for its regional distribution on naturally smoked hams, bacon, hot dogs, sausages, scrapple, and deli meats to both retail stores and foodservice establishments. In August of 1984, an acquisition of the Juniata Packing Co. in Tyrone, Pennsylvania allowed Kunzler

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to expand its territories, production capacity, and product line with the addition of items like bacon, ring bologna and sliced meats. To this day, Kunzler is still privately owned and managed by fourth generation Kunzler family.

There is no doubt that bologna in varied forms is a popular sta-

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Roll the bologna, cream cheese side in.

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The Sentinel—23

Fastnachts Doughnuts take on special meaning for Easter season

By Jane Cannon Mort Of The Sentinel The label on the package of doughnuts found at the supermarket just a few days before the beginning of Lent offers not only a description of the contents, but a bit of history, too: Old fashion Fastnacht.

“Fastnachts” is German, meaning “fast night,” or the night before Ash Wednesday, when the Lenten fast begins.

Fastnacht Day is also called “Fat Tuesday,” or “Mardigras.”

Fastnachts are eaten before and during the Lenten season.

While people who give up sweets for Lent may disagree with that last sentence, there’s no denying that the confection is highly popular just before Lent, and is, perhaps, the only local observance of “Mardi Gras” tradition.

The deep-fried cakes of German origin, are said to be served traditionally on Shrove Tuesday, the day before Lent starts, as a way to empty the pantry of lard, sugar, fat and butter, from which people traditionally fasted during Lent.

Phyllis Pellman Good, in her book, “The Best of Amish See Fastnachts / Page 24

Sentinel photo by Jane Cannon Mort

These fastnachts were purchased at the Weis Market in Mifflintown two days before Ash Wednesday.

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Fastnachts Continued from Page 23

Sentinel photo by Jane Cannon Mort

A sticker on a package of fastnachts displayed at the Weis Market in Mifflintown two days before Ash Wednesday offers a brief explanation of ‘fastnachts.’

Cooking,” quotes an elderly Amish man who said he didn’t know of fastnachts, because they didn’t observe Lent.

“In that, the Amish stand in contrast to their neighboring Pennsylvania Germans, who are from a higher church tradition,” Good writes. “Those folks, on Shrove Tuesday, bake fastnachts (a doughnut without a center hole, that is fried in lard) in a symbolic effort to rid their homes of leavening agents, and to feast before Lent.”

So locally, doughnuts become fastnachts just before Lent and can be found in great abundance for a brief time at grocery stores, convenience shops, local restaurants and church and fire company fundraisers. But some people also make them at home (whether or not they ae doing so as a way to empty the pantry of lard, sugar, fat and butter, in an-

ticipation of Lenten fasting, is unknown).

Here are a few recipes from the “Mifflin County Bicentennial Cookbook Vol.1.” They may not actually be called fastnachts, but they represent the product probably as well as the packaged ones in the grocery store: Glazed Doughnuts 1 cup sugar 1 cup shortening 2 teaspoons salt 2 eggs, beaten 3/4 cake yeast or 1 1/2 packages dry yeast 1 cup mashed potatoes 1 quart scalded milk Dissolve yeast in 1 cup warm water. Put sugar, salt and shortening in large container, then add warm water mixture, eggs and milk. Add enough flour so it’s not too stiff. Mix thoroughly. Let rise 1 hour. Roll and cut, then let rise 1 1/2 to 2 hours, then fry in deep fat.

Glaze: 2 pounds or more 10X sugar, milk enough so you can dip

doughnuts. Dip doughnuts in glaze and drain.

Amanda Kauffman McVeytown Raised Doughnuts 1 cup Crisco 1 tablespoon salt 1 cup sugar 1 cup water Heat together and add: 1 quart milk 8 egg yolks or 4 whole beaten eggs 1 tablespoon vanilla Cool to lukewarm and add 1 household cake of yeast. Mix in flour to make a soft dough. Cover and let raise until double in bulk.

Cut out doughnuts and let raise until double in size. Fry in hot oil at 380 degrees.

Glaze for doughnuts: 2 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla Dip doughnuts while warm in glaze and drain on rack.

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The Sentinel—25

Pickled Red Beet Eggs Brighty hued eggs are right for any time of the year

By Jane Cannon Mort Of The Sentinel During the Easter season it’s not unusual to find baskets of brightly colored eggs in many local homes — either real ones meant for eating, or as decorations in trees and bushes, or as the sought-after prizes in an Easter egg hunt.

But none of those eggs are as brightly colored as a basic picnic or casual meal staple in the Juniata Valley as the Pickled Red Beet Egg. It all starts with the eggs.

“The eggs need to be very old,” cautions Carlen McClure, longtime former owner and operator of the Spruce Hill Lunch in Juniata County.

Using older eggs for hardboiling results in easier peeling, which translates to a smooth, attractively-colored egg as the end result.

McClure sets her eggs out on the counter all night the night before hard-boiling.

The next day, she puts the room temperature eggs in a pot of cold water — enough to just cover the eggs — and brings it to a boil. “Then turn the stove off and put a lid on. Let the eggs sit for approximately 20 minutes,” she said.

When the time is up, submerge the eggs in a bowl of very cold water and ice cubes.

Let the ice cubes melt, then take See Pickled / Page 26

Sentinel photo by Jane Cannon Mort

Hard boiled eggs soak up red beet brine.

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26—The Sentinel

Pickled

use the brine twice,” McClure said, but not more than that.

Just add some more peeled eggs and wait a day.

McClure cautions that the success of the recipe is always iffy, due to the nature of the peeling process. “You never know with eggs, what’s it’s going to be like inside, and how the shells are going to open.”

McClure’s recipe is included in her cookbook, “Favorites of the Lunch,” published when she owned and operated the local restaurant.

Continued from Page 25

the eggs out of the bowl and start peeling.

“After the eggs are peeled, immediately put them in with the beets and brine,” she said.

The beets and brine should already be prepared before boiling and peeling the eggs.

“Home canned beets would be best,” McClure said, “although I’ve never canned beet myself, but my mom did.”

McClure uses six cans of either tiny whole beets or cut beets. “I suppose you could use sliced, but I prefer the cut or the tiny whole.”

Put the beets in a bowl, and reserve all the beet juice.

Mix the beet juice with 1 cup sugar, 1 cup vinegar and 1 teaspoon each salt and pepper, McClure said. Add beets and bring to a boil. Cool the beets and brine. Add cooked eggs.

Store in refrigerator.

The mixture should sit for at

Sentinel photo by Jane Cannon Mort

Pickled Red Beet Eggs are tasty as well as colorful.

least 24 hours before eating.

“You want the yolk to be nice and yellow when you cut into them,” McClure said.

While the mixture will last for days, “mine always get eaten right away.”

If that’s the case, “you can

Pickled Eggs and Beets 6 cans tiny whole or small beets Combine the following with the beets and juice: 1 cup sugar 1 cup vinegar 1 teaspoon salt 1 teaspoon pepper Bring to a boil, then put into jars. They will keep a long time in the refrigerator.

Hard boil eggs and add to the beets.

To the recipe, McClure added: “The beet recipe my mother got from Jane Robinson in 1958. People loved my pickled eggs and beets.” ≤≤≤ Here’s a recipe from Taste of Home: Pickled Eggs with Beets 2 cans (15-oz. each) whole beets 12 hard-boiled eggs, peeled 1 cup sugar 1 cup water 1 cup cider vinegar Drain beets, reserving 1 cup juice (discard remaining juice or save for another use).

Place beets and eggs in a 2quart glass jar.

In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil.

Pour over beets and eggs; cool.

Cover tightly and refrigerate for at least 24 hours before serving.

Recipe by Mary Banker, of Fort Worth, Texas

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The Sentinel—27

Pork and Sauerkraut Traditional meal may bring good luck in the New Year

By Jane Cannon Mort Of The Sentinel Those in the know in the Juniata Valley make a point to eat roast goose every Sept. 29 to ensure good fortune through the coming year, then — just to be sure — will augment their chances of good luck by eating a helping of pork and sauerkraut at New Year’s.

Traditions — whether they are based in fact, superstition or just wishful thinking — die hard and that’s why you’ll find local grocery stores well stocked with pork and sauerkraut in late December.

Pork and sauerkraut are believed by the Pennsylvania Dutch to bring good luck and good fortune in the months ahead, according to an article published earlier this year by the Allentown Morning Call.

Pork is the meat of choice, because pigs root foward, which is the direction that most people hope to go in the new year, the article states.

William Woys Weaver, Pennsylvania’s leading culinary historian, explains in the article that pork and sauerkraut didn’t start with New Year’s Day. It evolved from mid-winter feasting associated with butchering the family hogs, which occurrred near the holiday season.

Families invited relatives for big holiday dinners, so the tradition continued to the New Year.

The dish is pretty simple to make — place pork in aazing sure that all the pieces are covered with brine. Morgan favors Fido jars, which have rubber gasket in the lid and therefore eliminates the need for weighting the vegetables down to make sure they stay submerged in the liquid.

It takes one or two days for

Cooking pork

Sentinel photo by Jane Cannon Mort

A pork chop and mashed potatoes are smothered with sauerkraut.

the fermentation process to begin. Bubbles will be visible after a couple days, and the longer it sits, the more lactobacillus forms, making it healthier.

“I always let mine sit for four weeks,” Morgan said. After another few weeks, if all of the vegetables have not been eaten, she repacks them into mason

jars and stores them in the refrigerator to slow down the fermentation process.

The only way to halt the fermentation process is to freeze or heat the product.

Fermenting produce extends its shelf life and stabilizes its vitamins and other nutrients.

As for food safety issues, Morgan said there are no docu-

≤ Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry.

Nestling two tenderloins side by side, alternating the narrow and thicker ends, helps to insulate the meat and prevented it from overcooking. ≤To ensure a properly clingy glaze, thicken the sauce with some cornstarch before applying it to the pork, and then run the tenderloins under the broiler before serving. ≤ To prevent the pork from overcooking under the broiler, removed it from the slow cooker just shy of 145 F. You will need an oval slow cooker for this recipe. Because they are cooked gently and not browned, the tenderloins will be rosy throughout. Check the tenderloins’ temperature after 1 hour of cooking and continue to monitor until they register 145 F.

Source: America’s Test Kitchen, via The Associated Press

mented cases of illnesses caused by fermented foods, noting that botulism cannot survive in products that are fermented.

“If you open the jar up and it looks or smells horrible, get rid of it. But other than that, it’s very safe,” Morgan said.

Morgan offered some tips for See Sauerkraut / Page 28

28—The Sentinel

Sauerkraut Continued from Page 27

successful fermenting: ¯ Make sure the cabbage doesn’t have any spots on it or have anything growing on it.

Peel off and throw away the first few layers of the head of cabbage. ¯ The rule of thumb for making sauerkraut is 3 tablespoons of salt to 5 pounds of cabbage. If you’re a little bit off, it won’t hurt, she said, but if you put too much salt in it, you’re going to kill the bactobacillus, and if you don’t put in enough salt, other microorganism can grow. If you do screw on a lid, burp it every day, or it will explode. ¯ To weight the vegetables down in a mason jar, set a smaller jar or a plastic storage bag willed with water or brine inside. Do not put the lid on the jar (it could explode); just put a cloth other it to keep dust and bugs out. ¯ When mixing vegetables, use a non-reactive pan. ¯ The ideal room temperature for fermenting is 72 degrees. ¯ Keep the jars out of the light. ¯ Jars do not need to be seterilzed, just washed with soap and water. ¯ Fill the jars at least 3/4 full so there is not too much oxygen.

Here are recipes supplied by Morgan.

Sauerkraut 5 pounds cabbage (about 2 large heads), shredded or chopped 3 tablespoons sea salt Optional: carrots, onions, radish, garlic, apples, ginger, caraway seeds, jalapenos, juniper berries, etc.

In a large bowl, mix cabbage and salt. Pound with a wooden pounder or a meat hammer or just squeeze with

your hands about 10 minutes to release juices.

Place in a 3L Fido jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. Lock jar and keep at room temperature for 4 to 12 weeks.

If using mason jars, fill jar so the top of the cabbage is at least 1 inch below the top of the jar. Add filtered water and a pinch of salt if more liquid is needed. Weight the cabbage down using a large cabbage leaf, making sure there are no floaters. Screw lid on and keep at room temperature for 4 to 12 weeks. Make sure to burp jar one to two times per day.

Curry Kraut 2 heads green cabbage, chopped 2 carrots, grated 2 small green apples 3 green onions 1-inch knob ginger, grated 3 cloves garlic, chopped 1 tablespoon curry 1/2 teaspoon red pepper flakes 1 jalapeno 3 tablespoons sea salt In a large bowl, mix all ingredients. Pound with a wooden pounder or a meat hammer or just squeeze with your hands about 10 minutes to release juices.

Place in a 3L Fido jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. Lock jar and keep at room temperature for 4 to 12 weeks.

If using mason jars, fill jar so the top of the cabbage is at least 1 inch below the top of the jar. Add filtered water and a pinch of salt if more liquid is needed. Weight the cabbage down using a large cabbage leaf, making sure there are no floaters. Screw lid on and keep at room temperature for 4 to 12 weeks. Make sure to burp jar one to two times per day.

Sentinel photo by Jane Cannon Mort

Sauerkraut is heated up in a pot on the stovetop before being served with pork chops.

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The Sentinel—29

Homemade Ice Cream Many local folks opt to make creamy, icy treat at home

By Tabitha Goodling Sentinel correspondent There was a time in central Pennsylvania when folks didn’t hop in the car to get ice cream on a warm summer evening.

They made it at home.

And many folks still make their own creamy, icy treat.

The Hoffmans, Mark and Trish, from Richfield, host a gathering at their summer camping lot along the Juniata River. It has become a tradition to serve homemade ice cream and funnel cakes.

Trish Hoffman said the family makes new flavors all the time and offer up to six flavors for friends and family to try when they visit.

“We all mix up different flavors and then freeze it with different types of ice cream freezers that evening. We have White Mountain Ice Cream Makers to Rival Brand from Walmart. We all have ice cream makers with motors.”

Hoffman said she prefers to use raw milk with her ice cream, while others use pasterurized.

“Most recipes call for eggs, milk, some kind of fruit or flavoring, sugar and other ingredients,” she said.

The variety of flavors has grown over the years. Some of the flavors made include vanilla, chocolate, peanut butter, strawberry, raspberry, pineapple, maple walnut, peach cobbler and Hoffman’s specialty, blueberry cheesecake.

The homemade ice cream night at the river has entertained up to 100 people at once, Hoffman said. Making ice cream and having family and friends together is just a memorable time for many reasons.

“It’s just a fun process. I just like making things from scratch.

It’s an accomplishment and it’s

Submitted photo

Andy Hoffman, left, Glenn Hoffman, center and Charlie Leitzel make make ice cream.

fun to try to make different kinds. There are so many different kinds on the internet to try. I like trying to change it up by adding chucks of something or adding more of a flavoring.”

Dawn Berrier, of Spruce Hill, said homemade ice cream is a family tradition.

“Our family has been making homemade ice cream as long as I can remember. My parents al-

ways made it, and I have continued the tradition for my kids.

We really don’t have any set times that we do it, just whenever we have the time.”

Berrier said they use an electric freezer and she enjoys the basic chocolate and vanilla flavors.

“If you have ever tasted it, you would understand,” Berrier said. “Homemade ice cream is the best, especially when it is fresh!”

Kera Bentz is a dairy maid with the Juniata County Dairy Princess program. Her family also considers it a family tradition.

“It’s been made with extended family for years and generations. We prefer to make our own due to assorted dietary needs. For us, the more natural and organic the better. We have an electric machine, and our favorite flavors are peach, strawberry and vanilla,” Bentz said.

The Juniata County Dairy Princess, Marina Holderman, is all about promoting dairy recipes. Homemade ice cream is no exception.

Her family makes their own ice cream every time there is a gathering.

“Every year at Thanksgiving, back at our cabin, we make it.

Everyone’s birthday, we make it. We use a motorized ice cream machine. We like to make vanilla, chocolate peanut butter, chocolate, and mint chocolate chip.”

Holderman said there is a reason some folks in 2019 opt out of buying ice cream and relying on their own means.

“It is still done today, because with homemade ice cream, you just get that homemade taste that you cannot beat.” ≤≤≤ See Ice cream / Page 30

30—The Sentinel

Ice cream

freezer. Partially freeze. Carefully fold in stiffly beaten whipped cream. Continue to freeze until firm.

Vonda Bardine Mount Union

Continued from Page 29

The following ice cream recipes were originally submitted for and published in The Sentinels’ cookbook, “Chill: Ice Cream & More,” printed in 2006.

Homemade Ice Cream ... the way we made it since I was a child 6-quart freezer 6 Junket tablets in small amount of cold water, dissolved 2 quarts whole milk (heat until sugar dissolved) 1/2 cup sugar Dash of salt Put this in a 6-quart can in refrigerator until it gels (sometimes I leave it overnight) When ready to churn, add: 1 pint whipping cream 1 box ice cream powder Mix together.

Add: 1 can sweetened condensed milk 1/4 cup vanilla Churn.

Cook’s note: I use pint rock salt and ice in layers. Pour 1 1/2 quarts water on salt and ice. If you use an 8-quart freezer, use 8 Junket tablets. Enjoy.

Connie Saylor Mifflin German Chocolate Ice Cream 1 (12-oz.) can evaporated milk 1 can sweetened condensed milk 1 package German chocolate 2 quarts milk 1 cup sugar 5 egg yolks (no whites) 1 tablespoon cornstarch 4-quart freezer Mix 1 qaurt milk, egg yolks, sugar and cornstarch together; add broken pieces of chocolate.

Bring to a boil and boil 2 minutes, keep stirring. Cool mixture, add sweetened condensed milk, evaporated milk and regular milk to cool mixture. Mix good. Make sure mixture is at least 3 inches from top of freezer.

Sentinel photo by Jane Cannon Mort

Chocolate Ice Cream

Janet Spigelmyer Reedsville Orange Clove Ice Cream 1 cup heavy cream 1 cup milk 1/4 teaspoon ground cloves 2 oranges 1 lemon 3/4 cup sugar Combine cream, milk and cloves in a stainless steel or glass bowl. Grate the colored zest from the oranges into the bowl and squeeze 1/3 cup juice. Squeeze 2 tablespoons juice from the lemon. Stir sugar and fruit juices into the milk and cream. Continue stirring until the sugar dissolves, 1 or 2 minutes. Put in freezer. When mixture starts to freeze around the edges, stir and return to freezer. Stir once an hour for the next 2 hours and then leave to set, 4 or 5 hours in all.

Rhonda Barnham Mifflintown Goat’s Milk Ice Cream 4 eggs, beaten 1 1/2 cups sugar 1/4 teaspoon salt 2 cans evaporated milk 2 tablespoons vanilla 1 quart goat’s milk Mix altogether and make in electric freezer according to directions.

Sandra Bowen

Port Royal Peanut Butter Ice Cream Pie 1 quart vanilla ice cream, slightly softened 1/2 cup chunky peanut butter 1/2 cup crushed unsalted peanuts, divided 1 (10-inch) graham cracker crust Whipped cream Maraschino cherries Combine ice cream, peanut butter, 1/4 cup peanuts and vanilla. Mix well. Turn into crust. Sprinkle with remaining peanuts. Freeze. Garnish with whipped cream and cherries.

Bonnie Ross McVeytown Ambrosia Ice Cream 1/2 cup shredded candied pineapple 1/4 cup any flavor fruit juice 1/3 cup water 1 cup whipping cream 1/2 cup diced maraschino cherries 1/2 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla 2 egg whites, stiffly beaten Combine sugar and water.

Boil to soft ball stage (238 degrees). Pour slowly, beating constantly, over egg whites.

Add salt and fruits. Add fruit juice and flavoring. Mix thoroughly. Pour into ice cream

Chocolate and Marshmallow Ice Cream 9 squares sweet chocolate, cut up 7-ounce package marshmallows 3 cups cold custard sauce 1 1/4 cups heavy cream Place chocolate in bowl with 3/4 of marshmallows. Add 3 tablespoons water and melt in double boiler over gently simmering water. Stir until smooth, then let cool a little. Stir the cooled chocolate mixture into custard sauce.

Chop remaining marshmallows. Fold into the mixture.

Lightly whip the cream and fold in. Pour into a 5-cup terrine or a loaf pan, freeze until hard.

You may want to line the bottom of the pan with waxed paper to make it easier to unfold.

To serve, dip the base of the mold in hot water and invert on a serving plate. Cut the ice cream in thick slices and drizzle with a rich chocolate sauce.

Ellie Marsh Lewistown Vanilla Ice Cream 4 eggs 2 cups white sugar Dash of salt 1 quart whole milk, plus enough to fill freezer can 1 can evaporated milk 2 tablespoons vanilla 1 (4-quart) ice cream freezer Whisk the 4 eggs and add the 2 cups of white sugar; add dash of salt and 1 quart of whole milk.

Cook over low heat until it comes to a boil, stirring so it doesn’t stick. Remove from heat and add 1 can of evaporated milk and 2 tablespoons of vanilla. Let cool, then pour into 4-quart ice cream freezer and add approximately 1 quart of whole milk to fill can.

Charlene Swineford Lewistown

The Sentinel—31

More favorites The following recipes were submitted by readers to various cookbooks published by The Sentinel.

Gelatin Poke Cake 1 white cake mix 1 small package gelatin, any flavor 1 cup boiling water 1/2 cup cold water 8 ounces whipped topping Prepare and bake white cake as directed on box. Allow cake to cool. Poke holes in cake with fork.

Dissolve gelatin in 1 cup boiling water, then mix in 1/2 cup cold water. Pour gelatin mixture over cake. Chill 4 hours. Garnish with whipped topping.

Refrigerte leftovers.

Sandra Bowen Port Royal 2006 Mincemeat 4 to 5 pounds deer or roast beef, plus fat 3 to 4 pounds baking apples, peeled 2 pounds raisins (simmered for 15 minutes in water) 4 cups apple juice 2 cans red tart cherries and juice 1/4 cup lemon juice 2 cups brown sugar and 1 1/2 cups white sugar 1 1/2 tablespoons salt 3 tablespoons cinnamon 1/2 tablespoon nutmeg 2 tablespoons cloves 1 tablespoon allspice Roast meat the day before.

Put through food grinder, along with the apples. Add rest of ingredients. Refrigerate several hours. Pack and freeze.

Cook’s note: My mother, Pauline (Sipe) McCahan, gave me this recipe. Her mother, Marie Sipe, gave it to her. It was one of our favorites on butchering day!

Ellen Knepp Lewistown 2013

Peanut Butter Fudge 4 cups sugar 1 cup milk 13 ounces marshmallow creme 18 ounces peanut butter Boil sugar and milk until it forms a soft ball. Add peanut butter and marshmallow creme.

Beat until mixed well and pour into 9x13-inch cake pan.

Does not take long to thicken.

Maxine Varner Richfield 2013 Easy Fruit Cake 1 cup butter, softened 2 cups sugar 1 teaspoon almond extract 8 eggs 4 cups all-purpose flour 8-16 ounces red candied cherries 8 ounces green candied cherries 4-8 ounces candied pineapple 4 ounces citron 16 ounces mixed fruit peel 16 ounces English walnuts 8 ounces pecans Preheat oven to 300 degrees.

Grease a 10-inch tube pan.

Line bottom and sides with brown paper; grease paper.

In a large bowl, with electric mixer at medium speed, beat butter with sugar and almond extract until light and fluffy.

Add eggs, one at a time, beating well after each addition. At low speed, gradually beat in flour.

Add fruit and nuts, folding in with a large spoon until well combined. Turn into prepared pan. Bake at least 2 1/2 hours or until cake tester inserted near the center comes out clean.

Let cool in pan on wire rack for 30 minutes. Turn out of pan; still in the paper, let cool completely on rack. When completely cool, wrap tightly in plastic wrap.

The batter for this cake is basically to hold the fruit and nuts together. The amount of fruit

and nuts is basically up to personal taste.

This cake is good out of the oven, or stored for a couple of weeks.

Cook’s note: Do not use black walnuts; they will overpower the delicate almond flavor.

Fruit cakes get a bum rap, and some of them deserve it.

Mine is delicious. This fruit cake is light, full of goodies but with no booze flavoring. It’s been a Christmas staple around our house for many years — until we became diabetic. This is NOT a cake for diabetics.

Mary Margaret Pecht Lewistown 2005 Baked Corn 1 can cream style corn 4 teaspoons sugar 1 tablespoon flour 1 teaspoon salt 3 eggs, separated 1 cup milk 3 tablespoons melted butter Stir all ingredients together (except egg whites). Beat egg whites and add to the other ingredients. Place in buttered casserole in a pan of water.

Bake at 350 degrees for 1 hour.

Connie Reigle Burnham 2005 Chocolate Mayonnaise Cake 3 cups flour 1 1/2 cups sugar 2 1/4 teaspoons baking powder 1 1/2 teaspoons baking soda 1/3 cup cocoa 1 1/2 cups mayonnaise 1 1/2 cups water 1 1/2 teaspoons vanilla Put first five ingredients in a large bowl. Stir in mayonnaise gradually. Stir in water and vanilla. Bake at 350 degrees for 30 minutes in greased and floured 9x13-inch cake pan.

Linda Williams Lewistown 1988

7 Layered Pea Salad 1 head lettuce, bite size 1 cup chopped celery 1 cup grated carrots 1 (10-oz.) box frozen peas, thawed, not cooked 1 medium chopped onion 2 cups mayonnaise mixed with 2 tablespoons sugar 4 ounces grated cheddar cheese Layer in 9x12-inch pan in order given above. Spread mayonnaise over top. Sprinkle cheese on top. Refrigerate overnight.

Helen McCalips Lewistown 1988 Hot Crab Dip 2 (8-oz.) packages cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons white wine or chicken broth 2 tablespoons onion, grated 1 tablespoon Dijon mustard 1 teaspoon garlic, minced Hot pepper sauce, to taste 6-ounce can crab meat, drained 1/4 cup fresh parsley, chopped and divided 1/8 teaspoon paprika Mix the first 8 ingredients together in a saucepan; fold in crab meat and half of the parsley. Cook over low heat until heated through; do not boil.

Top with remaining parsley and paprika. Makes 4 cups. Serve with baguette slices and/or crackers.

Danielle Force Lewistown 2006 Coated Buckeyes 2 sticks oleo 2 cups crunchy peanut butter 2 cups crispy rice cereal, crushed slightly 3 cups powdered sugar Mix well. Form into balls.

Drop into chocolate coating.

Marvin “Buck” Mitchell Burnham 2006

32—The Sentinel

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