Marcia Adams: More Cooking From Quilt Country; Helping Hands Shop and Museum

Why. The. Funding for this program is provided in part by Oneida one of America's established names in tableware makers of professional quality cookware bakeware and cutlery including immaculate stainless steel cookware at all nighter. Your table is ready. And buy replacements limited with over five million pieces of china crystal and silver intended to help recapture the memories of dinner at Grandma's. And by the Fremont company.

Makers of snow floss and Franks kraut. From our family to yours. Hello there. I'm Marsha Adams and welcome to my kitchen. I'm so glad you joined us today is a debt like look at this gorgeous fresh French Terre that will be using it later on in the show. And we're also going to be visiting a quilt shop a museum whose profits are funneled right into the fund for the Amish and Mennonite communities. And you're going to be equally impressed with our recipes. Consider and herb infused no fat chicken salad a pink with strawberry aspect. And. Brown eyed Susan cookies. First we'll begin with a salad an old fashioned kind. You're very up to date. It's called pressed chicken salad. And here is the recipe. One five pound roasting chicken rinsed and cut in two pieces one onion quartered. Two

to three carrots. Quartered. Two to three summery ribs quartered 12 whole. Nine whole black. Peppercorns. To. Beit leaves. Then. For the salad. You're going to need two other loads of unflavored gelatin. Two cups chicken stock. Two teaspoons chicken stock concentrate base one tablespoon finely minced fresh Harrigan or one half teaspoon dried one half to eastern celery seed one fourth teaspoon ground white pepper. One 10 ounce jar dirties famous sandwich and salad sauce. 1 1/2 cup. By name and celery. One third cup. Bottled mayonnaise and one third cup final mince parsley and finally two tablespoons of chopped red bell pepper or red pimento. For maximum flavor in any chicken salad simmer a roasting pan which is a much

more mature flavorful bird. Cut it in pieces and simmer it for an hour at least until it's tender. Cover it with at least three inches of water. Throw in the onions the carrots the celery the cloves the black peppercorns and the bay leaves and that flavors the stock. It's simply great bone it and then strip it off of the bones discard those of course but strain and save the stock. And of course the chicken you're going to want to chop the chicken quite finely in a food processor. You should have say seven to eight cups of finely chopped chicken. Now with this being a jellied chicken salad were you seeing the unflavored gelatin. To hold it all together. And here we have two cups of the dip that it stock and to that I'm going to add two teaspoons of chicken stock base. Now this is something that many chefs use and it's a very concentrated chicken flavor enhancer and it comes in a no

stock in a no salt version which I buy at a restaurant supply store. You can get really great things at those restaurant supply stores. Now I'm going to sprinkle on the two fields of Jell-O. Right now. And you see the THESE ARE THE ENVOY lobes that's so convenient now to use the job which it didn't used to be and I'll tell you about that a little later on. Now add the cell recedes and the pet her and bring it to a boil and then let it cool down to the chicken. Now while that's pointing away here it comes to a boil that's going to be all right I'm going to turn it off. And they're in pretty good shape. Now we're going to finish up the chicken part to this. I am going to add the Durkee sauce and this is what it looks like it's a sweet sour mustardy sauce. And. It's available all over the United States. Then we're going to add the mayonnaise and the A celebrate here. And the

order doesn't matter all of this is going in the U.S.. And the wonderful parsley. I cannot cook without parsley. My food stylist Lois Hamilton calls me the parsley Queen which is all right I suppose. And then the fresh terror again. One of the famous herbs used by the French for salads. And the red peppers. But now we're going to mix this all together and it's going to be super. I keep that dirty sauce on hand all the time because. It is just really great on sandwiches and other salads. Now this is pretty well combined I think and we're going to pretend that it's a school trough. You know how we do it here. Ted licks this in. And at this point it's going to look very soupy but not Turi not jury. The refrigerator is going to take care of all of that. And mix this together. We've coated a 12 by six inch both pant with a nonstick cooking sprays which will help release the chicken over after it's been chilled in

jelly. Now years ago before gelatin was available the gelatin in the broth was made from chicken bones and that provided the jelly part to really assure that the loaf would stay together like a brick or a stone that would be placed on top of the loaf during the chilling period hence the name crest. Chicken. Now you're going to want to refrigerate this loaf for at least 24 hours so the flavors will marry and they will marry well sliced the loaf yields 12 servings. And you can serve it for on a buffet slice pre-sliced like that or you can place the slices atop a bit of Boston lettuce and serve it individual and I like to pass additional Manet's with it. When I am serving it that way. So there you are. 24 hours in the fridge. One thing that always impresses me about our Mennonite community

is the willingness they have to help other people who've suffered catastrophes either at home or around the world and they do it very creatively. Come with me now to the helping hand scoop shop and Museum in Berlin Ohio and meet Mrs. Alamo and you'll see what I mean. I don't see any quotes with you holding it like this is I'm really trying to live like that like I want you to need what. She. Owns and operates and it's been her vision really to have a helping hand quilt shop here in Berlin Ohio. We are surrounded by thousands magnificent quilts made by Amish and Mennonite coffers on consignment. The monies earned from these schools then all goes for charity. Alba when people told me about your book you were described as the fastest quilter that they'd ever seen. Now how many credits have you made in your lifetime.

Hundreds of them hundreds. When did you start counting when I was 12 years old 12. Dare I ask how old you might not. I'm not a to know what I want of course and a lot does owe more on their board of that of nine children you said. Boggles the mind. Let's talk about these quilts. This reminds me very much. Wonderful Sarkar has been seen in this Ohio neighborhood. And what is the name of this one. This is grandmother's flower garden. Grandmother's far Gardai certainly ledge when to them and it is simply stunning. Now I'm going to have the great luxury of growing this back and I've got a lot more. What is this but that's a broken star pro-consumer beautiful to be a Blue Dahlia can but be a marvelous marvelous. And this one I've never seen this pattern before what is it. That's a triple wedding ring triple wedding ring. And look how this all comes together. Just wonderful. We think of good Amish women of having all sterile lives but they show their love of pattern their love of

color. In these magnificent quilts. And this is your quote I understand. I made this for me. And you're noted for the double wedding ring Pat. Yes a sort of you said you did it well. What number is it six hundred eighty. Do number sign. I don't know. Is this it. How long does it take you to do a call like this. Just placing the top takes me about two weeks two weeks. You are the fastest quilter probably in two counties or 10 counties This is great. Now could I come in here and say I want this neck quilt that quilt and just walk out with them. Sure if I had the money. Yes yes. In other words all of these things are for sale. Yes and we have shipped all over the world do you. Would you do special orders if I had my grandmother's fabric. Yeah we take any fabric you want and make it up into whatever you want. Oh and a pattern. Now do we have women who come in and quilt for you full time. It within the shop to answer yes and then they volunteer their time. It's all volunteer time because they want to do something for missions. Isn't

that terrific. How did you get started in this. When my living room was small my husband didn't like what he did and with frames as it building was his office and then they built a new office and then they said not to take that. Building and do your cooking in there that I could find out of the living I told him Well we don't need the money what'll we do with the money and if we sell any quilt. And then he decided to make a foundation out of it and then his other company has also. Donated. Money was mine as to the foundation. That is a wonderful story. Thank you so much and I can't thank you enough this is been just a great experience. It's a bit late notice my clever best also right here in our English minds. The Amish and many Mennonite women are immediately associated with quilting. The quilts are not only made because these women love just so and frequently express their desire for beauty in their lives but for other practical reasons.

Now I do admit to being dotty about tomato aspic but that is as far as I will go with gentle salads. But aspic. Now that's entirely another matter. Here's a setup version of an old favorite which incidently is now becoming fashionable again. In case you really care about that sort of thing. These are the ingredients. One twenty eight ounce can stewed tomatoes one half cup vegetable juice such as to be eight. Two tablespoons finely minced onion three tablespoons cider vinegar or two tablespoons of Summitt vinegar. One eighth teaspoon hot red pepper sauce one fourth teaspoon salt 1 have teaspoon white pepper two three ounce boxes strawberry gelatin not low fat or low sugar. Now. This is the most sassy combination of ingredients in the blender will

whiz together the canned stewed tomatoes which I already have in the jar. Then we're going to add the rest of the things the Atreus and onion. And the saw make vinegar which I happen to love. And a gummy. Salt and pepper and then just a little bit of Azad a little bit of hot red pepper sauce. Now to me that's a little amount. We like hot food at our house. Now. You want to where's this all together. But not smooth. You do want to be a bit chunky in your mouth. OK. It's so much of. Food pleasure is really what you feel in your mouth. It's the sensual part of cooking. Along with the eating in this and it's the smelling and testing of the tasting. Now transfer this to a large saucepan and heat it up to high. Is going to be

good that it's just. Wonderful with so many things. Now I bring this to a full rolling boil. And the reason we're doing that is because we're going to be adding some granulated gelatin. Now most recipes call for unflavored granulated gelatin which most of us use. It comes in on the loaves and I used it in the chicken salad earlier. It's an ordered list colorless thickening agent when dissolved in hot water and cooled forms a jelly. It's pure form it's a byproduct of beef and veal but it's and one of gelatin will thicken two cups of liquid. Now this should be coming to a full rolling boil but as we do on television that's pretend. Full rolling boil and sprinkle on the strawberry. Joel and I must tell you there's something about the flavoring in the strawberry junket that Chasse makes the aspic noticed most of the stink. Then. After it comes again to a boil we knew it from the

heat. And transfer of this to a glass measure that enables you to pour it a little easier. Isn't it great. Smells good. This is wonderful with chicken salad that we made earlier incidentally. You know for me he hears I don't start a fire. Now. I divide this aspic up into two different molds and these are the individual ones which have been sprayed with nonstick vegetable spread. There's all sorts of molds available out there. I happen to like these because I can just get them out of the refrigerator quickly and put them on a salad plate with some lettuce. Etc.. I also like it. But the bigger molds at Christmas the same mixture could be put into a star mold could put it into a ring mold. It's so versatile. And you could do it in advance of course. And here we're going to finish up by putting it in this precious heart mold. And. I will send that over to a friend who's been very good to me

during this week like loaning me things. All right. There we are. Now refrigerate this and what's for. And then just serve it with the dressing from bottled me unease that you dressed up with maybe a little chopped parsley onion and pepper anything you have on hand is just fine. This is a terrific aspect. And those magic words it can be made several days in advance. Make it even better. I am. Our next recipe is a cookie with a most. Toothsome texture and flavor and with a very winsome name. Brown eyed Susans the

name comes from the appearance of the chocolate frosting and the almond on top of the baked cookie. Here is the recipe. For the cookies. One Cup butter at room temperature one fourth cup confectioner's sugar. 1 teaspoon almond extract. 1 teaspoon of the nullah extract. Two cups all purpose flour one half teaspoon salt. For the frosting you will need one cup confectioner's sugar. Two tablespoons cocoa powder. Two tablespoons of hot water. One teaspoon the Nella extract. And forty eight whole almonds. Well first will do the cookie dough. We've creamed the butter and the confectioner sugar together for two minutes until it's right in front feet. Now add one teaspoon to each of the vanilla in the almond extract. These are very necessary to the flavor of these cookies especially the almond ones. Then gradually add. The salt and the flour.

And. Miss well. To make sure everything is right here as we go on. Right now the texture of this cookie is what I would call short. It's crisp and moderate like a short thread because of the butter and the confectioner sugar and it's Victorian cooks secret to achieve a really good texture cooking so I want to add that over B. Will make the cookies rise too much and as they cool they all fall and have a cracked. Ridge around the surface and it isn't too pretty. Now mix just enough to combine this dough and I especially will under beaded a bit because it's a bit warm here on the set but you can get that gives one more twist. There. And I assure you someone's groups out the dough after I'm finished with it. Now we want to form the dough into balls using a 1 inch diameter cookie scoop and that way to assure. That the coffee

for all going to be the same size. And using a cookie scoop is so much used easier than using a teaspoon in your. Fingers for goodness sake how quickly this goes. I just adore it. I have scoops in all sizes and I use them for lots of different things. There is a little QB then flatten each cookie with a bottom of a small drinking class dipping it first in flour. I will do just a few because if you're going to get the picture. Isn't that easy. Really neat. No bake these at 350 degrees for 12 14 minutes or until the bottoms are just lightly brown and. Now will frost the baked cookies. The frosting is so quick to prepare and we've already whiz together the confectioner sugar and the real cocoa powder and hot water and the cookies should be cool before the are frosted. Are they pretty at the state. Actually they're quite

good to eat at this stage too. And then you're going to put a little dab of chocolate frosting in the center of each cookie. And. It'll depend a little bit on the texture of your frosting. Sometimes you might want to add just a little bit more sugar. That little speck off and then you're going to top it. With. The almond. Hence the name. Brown eyed Susan. Isn't it fun. Another cookie that I'm going to make for you sometime. It's called the Billy Goat cookie. Tastes better than it sounds. Are these pretty. And there's good as they talk. I am. I am. I

am. It is nice as well as important to know that women have always been well represented among American folk artists as early as the 1820s young ladies were being taught various art forms. The one we're featuring today is called their room painting and that's held T H R O M. C or a painting. They were also called Fancy pizzas. And they were made as gifts and decorations. Familiar items such as fruit and flowers were painted or stenciled on paper fabric and gas. This theorem is on velvet. And that fiber was frequently used. It has great richness. This is a v vers painting on glass. Quite rare. For the glass art was easily broken. The basket of food water color is unfinished. The artist either got tired or project or

maybe she had to stuff and fix dinner. This is a small example and unusual too. Because it's not only signed which is very rare but it's dated 18 27. And also gives the name of the academy where the young woman studied. This theorem is a later example executed and truck. And here is a rather whimsical image of two crows eating corn. Now look at this Lone Star quilt. Isn't that smashing. Now this was a very favorite pattern among country quilters possibly because rule life begins and ends with the building of the sun. It is such a popular pattern that you will often see it in many many quilting shops. And there are over 100 star patterns within this design of quilts. The category always features stars all with very well pronounced points and

really a series of diamonds. The movement of the pattern is always outward from the center in a very joyous fashion. In Cooper's house the rising and setting sun is especially noted because they have no electric lights. The women straddle sewing machines are placed directly in front of a window for the very best light. As just a bit of a side story here. Some women today actually are purchasing a very expensive electric sewing machines. And have them then adapted to a generator on their premises. This quilt. Is made of cotton by Dizzy trike. For her grandson already and that isn't a particularly Amish name. And of course we must remember quilts do make wonderful family heirlooms. No matter what your name is. Well as you can see from today's recipes women do know their way around

the kitchen. No surprise there. But as we saw at the helping hands cut chop beneath their palms. You'll find many and Mennonite women do indeed have a very good head for. Thought. Until next time. A singlet. Could. Savor the charm of the Amish and Mennonite communities with Marcia Adams latest book new recipes from quilt country to order call 1 800 9 1 8 3 600 or write to the address on your screen. This 300 page volume with more than 100 color photos features a crop of heirloom recipes and observations on the land the people and their traditions. You'll also receive a copy of Marsha Adams heartland Journal newsletter. The number is 1 800 9 1 8 3 600 credit cards are accepted. Funding for this program is provided in part by Oneida. One of America's established names in table where makers of professional quality cookware bakeware and cutlery including oven bright porcelain bakeware

add on. Your table is ready. And buy replacements limited with over five million pieces of china crystal and silver intended to help recapture the memories of dinner at Grandma's. And by the Fremont company. Makers of snow Flossie and Frank sprout. From our family to your family.