—Lancaster Farming, Saturday. May 27, 1972
20
Recipe Exchange
Horn
This week we present another
wide variety of recipes for your
selection.
We are entering the first of
ficial holiday of the summer
season. Very often picnics are
included sometime during the
long weekend. Perhaps one of the
recipes here may be what you are
looking for for that “something
different” touch.
And how about some of your
favorites 7 Maybe someone else
could use your suggestion to add
to her files. Send your choice, or
choices, to: Recipes, Lancaster
Farming, Box 266, Lititz, Pa.
17543. We’ll reward you with a
Lancaster Farming potholder for
your efforts.
Macaroni Salad
1 lb macaroni, cooked
l bunch celery, cut fine
1 cup sugar
1 pint sweet pickles, cut fine
6 hard boiled eggs
2 carrots, cut fine
1 teaspoon salt
1 onion, cut fine
Add pickle juice instead of
vinegar
l pint salad dressing
1 pint sweet milk with cream
Mix all together Stays delicous
for a couple of days. We really
like it
Mrs Reuben L Zimmerman
Star Route
Terre Hill
xxx
Quick and Easy Cake
Break 2 eggs in a cup and fill it
with milk
Sift together:
1 cup sugar
l heaping teaspoonful baking
powder.
Stir two mixtures together and
add 1 teaspoon flavoring. Add
V 4 cup melted butter last
Beat and bake in loaf pan, sheet
cake, layers, or cup cakes. Bake
in 350 degree oven,
Mrs. Lewis Nafzinger
Rt 1, Hacks Point
Earleville, Md.
XXX
ABC Dessert Salad
1 No 2 can pineapple tidbits
1 package lime flavored gelatin
2 cups tiny marshmallows
l cup heavy cream, whipped
Drain pineapple, reserving
syrup Add water to syrup to
make two cups Make jello. Add
pineapple Pour into 10 x 6 x IVi
inch baking dish Cover im
mediately with a layer of mar
shmallows Spread top with
whipped cream Chill until firm
Cut in squares
Serves 8 to 10
Mrs Roy Dice
Route 5
Shippensburg
XXX
Crown Rolls
1 cup scalded milk
cup shortening
'u cup sugar
cups (about) flour
1 teaspoon salt
2 cakes yeast (Soak in V* cup
warm water, and 1 teaspoon
sugar)
2 beaten eggs
e on the Range
Combine milk, shortening,
sugar and salt into mixing bowl
and the yeast mixture. Add the
flour. Knead and allow to raise
one hour. Work down and let
stand 10 minutes. Make into rolls
size of golf balls. Roll in melted
butter, then roll in chopped nut
meats, also roll in a mixture of
sugar and cinnamon. Place in
standard size angel food cake pan
and let rise before going into
oven. Bake about 50 - 55 minutes
at 350 degrees and double in bulk.
Serves 12.
Mrs. Roy Dice
Routes
Shippensburg
xxx
Shoo Fly Pie
2V 2 cups flour
1 2-3 cups brown sugar
2% tablespoons Crisco
Keep one cup of crumbs for the
top. Add:
3 eggs
2% cups molasses
2 cups boiling water
2% teaspoons soda in water
Bake at 400 degrees for 10
minutes, then at 350 degrees until
done.
Miss Marion Shirk
R.D.3
Ephrata
xxx
Sunshine Spin
2 envelopes Knox unflavored
Gelatine
Vi cup cold orange juice
V 2 cup boiling orange juice
V 2 cup lemon, peeled and seeded
V* to 1-3 cup sugar
Va teaspoon salt
Wz cups carrot pieces
V/z cups crushed pineapple with
syrup
Sprinkle gelatine over cold
orange juice in electric blender
container. Add boiling orange
juice, cover and process at high
speed until gelatine dissolves.
When gelatine is dissolved, turn
control to highest speed and add
lemon, sugar and salt. Continue
to process until smooth. Stop
blender, add carrot pieces, cover
and chop by turning to high speed
and off several times.
Stop blender, add pineapple
and syrup and turn to high speed
and off to mix well. Turn into
four-cup mold or bowl. Chill until
firm, about 3 hours. Garnish with
orange sections. Yield: 8 ser
vings
Mrs. John B. Becker
R.D.I
Ronks
XXX
Strawberry Pie
baked crust
Cook till thick;
cup strawberries, crushed
tablespoons cornstarch
cup sugar
Cool.
Spread 2 ounces cream cheese
thinned with milk on bottom of
crust Fill crust with whole
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strawberries. Pour glace over
strawberries. Serve with
whipped cream.
“So-o-o easy! Yet it rivals the
strawberry pies that make some
stores famous.”
Mrs. Robert Rohrer
R.D.I
Nottingham
XXX
Cream Cheese Salad
1 box lime or orange jello
1-8 oz. package cream cheese
1 medium can crushed pineap
ples
% cup celery
% cup nuts
Mix jello as directed on
package. Have cream cheese at
room temperature, then beat
until smooth. Slowly add jello
mixture till nice and smooth. Add
pineapple, celery and nuts, mix
well. Pour into molds, let set until
firm. This is a refreshing salad.
' Mrs. Isaac S. Beiler
R.D.I
Gap
XXX
Maple Chiffon Cake
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar
Mix together in big bowl and
make a well by making a hole.
Then mix the following in another
bowl till smooth:
Vz cup wesson oil
7 unbeaten egg yolks
% cup water
1 tablespoon maple extract
Pour in well and mix.
Beat the following till stiff:
8 egg whiles
teaspoon cream of tartar
Fold gently in batter and pour
in greased pan. Bake at 350
degrees. Frost with your favorite
vanilla frosting, or while mixing
add maple extract instead of
vanilla.
Mrs. Elam M. Reiff
Route 1
Bird-in-Hand
XXX
Pineapple Cheese Dessert
“A creamy, no-bake
cheesecake, glazed with
pineapple.”
Crumb Crust:
1 1-3 cups fine graham cracker
crumbs
I'A cups sugar
l>/« cups softened butter or
margarine
Combine ingredients and mix
well Press firmly with back of
spoon over bottom and sides of a
nine inch pie pan or bottom of
eight inch square pan. Chill at
least one hour or bake in
moderate oven (375) eight
minutes and cool before filling.
Filling •
1 can (8 3 A oz ) crushed pineapple
1 package (3 oz.) Jello (orange,
pineapple or lemon)
l‘A cups boiling water
1 package (3 oz.) cream cheese,
softened
V* teaspoon grated orange or
lemon rind
3 tablespoons sugar
Vz teaspoon vanilla
1 cup sour cream
Drain pineapple, reserving
syrup. Dissolve Jello gelatin in
boiling water. Add syrup, cool
slightly.
Meanwhile, blend cream
cheese, rind, sugar and vanilla.
Combine cup gelatin and the
pineapple. Gradually blend
remaining gelatin into cheese
mixture until smooth. Fold in
sour cream. Pom* into crumb
crust. Chill until set but not firm.
Then carefully spoon on
pineapple. Chill until firm. Makes
about 8 or 9 servings.
Barbara King
R.D.3
XXX
Pumpkin Cookies
cups granulated sugar
cups shortening
16-oz. can pumpkin
eggs
teaspoons vanilla
cups sifted all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoon salt
teaspoons ground cinnamon
teaspoon ground nutmeg
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HEATING OIL
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AND SERVICE
MOUNT JOY, PA,
Ph. 653-1821
Reynolds
& \ellot
COMPANY INC
REISTERSTOWN,
MARYLAND
833-1840
Builders Since 1953 /
Vz teaspoon ground allspice
2 cups raisins
1 cup chopped nuts
In bowl, mix thoroughly sugar,
shortening. Add eggs and
pumpkin, beat well, add vanilla.
Sift together flour, baking
powder, soda, salt and spices.
Add to creamed mixture and mix
well. Stire in raisins and nuts.
Drop dough from teaspoon onto
greased cookie sheet about 2
inches apart. Bake at 3SO degrees
for 12 to 15 minutes. Remove and
frost with your favorite frosting.
Mrs. Donald Burkhart
R.D.I
Strasburg
ik Old im&t
:
ml o / .
Quarryville
“To err is human-but
usually a much better ex
cuse is demanded.”
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by
FISCHBEIN
Portable and Automatic
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m
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Philadelphia, Pa. 19187
215-JE3-3737
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Buildings