34—Lancaster Farming. Saturday. March 18.1967
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Vegetables For Your Easter Dinner
SPENCE
BILLED NEW POTATOES
2 pounds new potatoes
Water
1/ \ cvtp butter
3 /2 teaspoon salt
lj teaspoon sugar Cheese-Baked Cauliflower
2 tablespoons snipped fresh stuffed Tomatoes piovide a col
dill OR 1 teaspoon dried oiful vegetable garnish The
dill weed zesty Cheese-Onion Sauce can
Sciub potatoes and partially be made anead of time,
paie aiound centeis Place in
skillet in gently boiling salted CHEESE-BAKED
watei Cover and cook about CAULIFLOWER
15 minutes, oi until just ten- STUFFED-TOMATOES
dei Di am oft water, add buttei 1 small cauliflower
and heat, shaking pan fre- 6 8 medium tomatoes
quentlv, until butter is melted CHEESE-ONION SALCE
and potatoes aie lightly brown- 1 tablespoon butter
0
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II Quarryville 786-2547 Oxford 932-8323
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2 tons $1.42 per 100 lb.
4 tons and up $1.40 per 100 Jb.
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Approximate March 20th at Railroad siding
Phone Lititz 625-2023
Phone Lane. 569-2633
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You open up a whole new world of flavor
when you season vegetables with tasty sauces.
A butter sauce seasoned with miid herbs
di esses up the dullest of vegetables A fla
voiful cheese sauce enhances the flavor of
bland \egelables
One oi the best buttei sauces is this
simple recipe for Dilled New Potatoes You
savor the natural goodness ol butter, the fresh
tang of dill weed, and all the garden fresh
ness ol new potatoes What more could you
ask for as an accompaniment to that delicious
Easter ham
ed Spunk!e on salt, sugar and
dill, shaking pan so as to “roll”
potatoes m the dill Makes 6-8
servings.
:-=-=-=-=-o;
1 tablespoon finely chopped EASY CAULIFLOWER AND
green onion TOMATO CHEESE
2 tablespoons regular all- CASSEROLE
purpose flour 1 large head cauliflower
]/ t teaspoon salt tj teaspoon salt
I cup milk teaspoon nutmeg
II i cups (6 oz.) shredded Dash of pepper
Cheddar cheese 1 cup (4 oz.) shredded
1-2 lablesuoons browned bread Cheddar cheese
crumbs 2 tablespoons butter, melted
Cook cauliflower in boiling 2-3 tomatoes, cut in wedges
salted water until just tender: cup sluedded Cheddar
drain. Separate flowerets and cheese
set aside. Cut out centers of 1 tablespoon chopped parsley
tomatoes (save for soups. Rinse cauliflower and sepa
stews, etc.) and turn upside- late into ilowerets. Cook in a
down to diain Meanwhile, pre- 3-quart covered saucepan, in
pare Sauce. In a saucepan melt 1-inch boiling salted wafer, for
butter; saute onion until ten- 8-15 minutes or until just ten
der. Stir in flour and salt. Re- der. drain Place in a butteied
move fiom heat: gradually stir IV2 - quart shallow casserole
in milk Cook over medium Sprinkle v.ith salt, nutmeg and
heat, Stirling constantly, until pepper. Cover with 1 cup
thickened Cook 2 additional Cheddar cheese. Drizzle buttei
minutes Remove fiom heat, over all “Tuck” in tomato
stir in Cheddai cheese until wedges, sprinkle over an ad
melted If necessary return to ditional Vi cup cheese and
low heat to finish melting bake in a preheated 400 de
cheese. (Do not boil) Cool gree oven 5 minutes 01 until
slightly. When icady to seive, cheese is slightly melted Serve
place tomatoes in baking pan garnished with paisley Makes
and heat in preheated 400 de- 6-8 servims
gree oven 3-4 minutes (drain, NOTE If cooked cauliflower
if necessary). Fill each with has cooled before assembling
2 tablespoons Cheese Onion casserole, heat in oven 5 mm-
Sauce and 2-3 floweiets Top utes with 1 cup cheese and
with remaining Sauce and butter before tucking in toma
sprmkle with biead ciumbs to wedges and sprinkling with
Return to oven 3-5 minutes. Is cup cheese
just " long enough to heat
thiough
BARBECUED GREEN
ASPARAGUS WITH LIMA BEANS
BUTTER ONION SAUCE Vi cup molasses J
Another combination of Mi cup Ofe stick) butter ]/ 4 cup piepared mustard
cauliflowei. tomato and cheese 1 iai oz) cocktail 1 cup dull sauce
onions (Continued on Page 15)
PFNK SQUARI . A fcGOM RN AVI • S DUKF ST . LINCOLN PLA/i (\’l XT TO
TWO CUiN) • AKRON • L AST PLTLR'HiURG • GAP • MAN HUM • MOUNT VI U.F-
Member Federal Rescue 9>t lem
WHAT A DIS
INTERES
CERTIFICAT
(HELD 6 MON'
FULTON
OF L
2 pounds fresh asparagus
OR 2 pkgs. (9 oz. ea.) froz
en asparagus
3 tablespoons chopped wal
nuts
In a large skillet melt but
ter. Dram onions reserving 2
tablespoons liquid; add liquid
to melted butter. Place aspara
gus in skxllet Cover and bring
to a steam over high heat.
Turn heat to simmer; steam
over low beat about 15 minutes
or until asparagus is tender.
Add onions and walnuts. Cov
er and steam an additional 5
minutes Salt to taste. Makes
4 6 servings
VARIATION:
CURRY BUTTER SAUCE
6 TABLESPOONS (% stifck)
butter
6 thin onion slices
2 teaspoons curry powder
hi teaspoon salt
Melt butter Add remaining
mgiedients Serve hot over
cooked asparagus.
MUSTARD BUTTER SAUCE
6 tablespoons (% stick) but
ter
4 teaspoons dry mustard
1 teaspoon sugar
Vz teaspoon salt
Melt butter Add remaining
ingredients Seive hot over
cooked asparagus
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Dash of salt