Recipe Exchange . . . . Home On (Continued From Page 30) 1 tablespoon vanilla “This is my favorite cake, Delicious.” Mrs. Roy H. Garber RD3 Lititz xxxx Orange-Apricot Salad I can apricot halves (1 pound peeled) I package orange gelatine 1 cup hot water 1 cup apricot syrup 1 3-oz. package cream cheese Drain apricots. Dissolve gelatine in hot water. Add syrup. Reserve one cup of gelatin. Place gelatin and apricots in dish. Chill till set. Beat cream cheese and stir in remaining gelatin. Pour over The Range apricot layer and chill. “A quick salad I like to use when guests drop in: Peach halves served on lettuce. Fill center of peaches with strawberry preserves." Mrs. Clifford W. Holloway Jr. Peach Bottom The following recipes were top category winners in the recent cooking contest at Lebanon County Dairy Day. XXXX Strawberry Cheesecake Crust: I x h cup graham cracker crumbs 4 tablespoons sugar 4 tablespoons melted butter Combine crumbs, sugar and butter. Press into 9-inch spring form pan. FUling: Hfhere, paranet 2 8-ounce packages cream cheese 3 A cup sugar 1 teaspoon vanilla 1 tablespoon lemon juice 2 eggs 'A cup dairy sour cream Combine softened cream cheese, sugar and eggs. Add vanilla and lemon juice. Blend in sour cream. Pour mixture over crumbs. Bake at 350 degrees for 35-40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Topping: 1 pint fresh strawberries, halved 'A cup sugar 2 tablespoons cornstarch Va teaspoon salt 1 teaspoon lemon juice % cup cold water Few drops of red food coloring Dissolve sugar in Va cup cold water, bring to boil. Add remaining water to cornstarch to make a smooth paste. Add paste to mixture and cook until tran sparent. Remove from heat, add salt, lemon juice, and food coloring. Add berries and let cool. Spoon over cake, chill. xxxx Sour Cream Coffee Cake x k cup butter 1 cup sugar 2 eggs 2 cups flour 1 teaspoon baking powder 1 cup sour cream 1 teaspoon baking soda Vfe teaspoon salt IV 2 teaspoons vanilla Topping: 1 cup confectioners sugar % cup flour 5 tablespoons butter 2 teaspoons cinnamon Put ingredients for topping in small bowl, rub together to make crumbs, and set aside. Cream butter and sugar well. Beat in eggs, one at a time. Sift baking powder into flour and mix baking soda into sour cream. Stir in half the flour until batter is smooth. Then add the cream, and stir in remaining flour, salt and vanilla. Spread batter in greased 9x13 inch pan. Sprinkle crumb topping evenly all over, and bake in preheated 350 degree oven for 35 minutes. Aerial Ladder Equipped FARM PAINTING We Spray it on and Brush It In! FOR FREE ESTIMATES CALL COLLECT 717-393-6530 OR WRITE HENRY K. FISHER 2322 Old Phila. Pike Lancaster, Pa. 17602 DAIRYMEN & BEEFMEN . . . When you make Mol-Mix your “profit-partner,” fall and winter feed costs won't get out of hand. Mol-Mix is loaded with all the protein, energy and other nutrients your dairy cattle need for top health and maximum production. It helps avoid those cold weather “slumps" too. Yet, you’ll be sur prised how economical and easy it is to convert to our labor-saving liquid concept. Stop in soon. We’ll tell you how Mol-Mix will help you get a solid grip on profits, so you can... Pat Arnold 941 Mt. Zion Rd. Lebanon Mrs. Pauline Heffelfinger JOHN Z. MARTIN your dealer Blue Cheese Balls 2 3-ounce packages cream cheese Va pound blue cheese 2 tablespoon finely chopped celery 1 tablespoon finely chopped onion Dash cayenne pepper Salad dressing or mayonnaise to moisten VA cups finely chopped 1 California walnuts Blend cheeses. Add celery, onion, cayenne and salad dressing. Form in tiny balls. Roll in nuts and chill. Makes 16-20 balls. xxxx Low Calorie Dip 1 cucumber, pared and diced 1 cup whipped cottage cheese 1 tablespoon mint pimento (or plain pimento) chopped Va teaspoon dill Dash of cayenne Va teaspoon salt Va teaspoon pepper Combine ingredients and chill. Equals one and one-half cups - 260 calories. Excellent with carrot sticks, celery, cucumber slices. Hilda G. Light Morrissey Lebanon Dough 3 cups flour V 2 pound butter 6 egg yolks Juice and nnd of 1 lemon 1 cup milk (warm) 2 packages dry yeast 4 tablespoons sugar Cream butter, add flour, egg yolks, and lemon rind and juice. Combine milk, yeast and sugar. Add to first mixture and knead. Adft flour if too sticky. Let stand % hour, then roll about V* inch thick. Cut into two-inch squares and fill with nut filling or apricot preserves. Walnut Filling 2 cups ground walnuts 2 slightly beaten egg whites % cup sugar Combine ingredients. Use 1 teaspoon filling for each 2-inch square. Fold over to form crescent. Bake at 350 degrees for New Holland RDI Phone 717-354-5848 liquid supplements 31 Lancaster Farming, Saturday, July 7, 1973 Route 2 Lebanon Debra Hartmoyer 1247 Willow St. Lebanon XXXX Kiffels 25 to 30 minutes, xxxx Recently a Chicken “Cook-Off” Contest was held at Northern Lebanon High School. The top two recipes from that contest follow, compliments of the Pennsylvania Poultry Federation. xxxx Suzy’s Fruity Chicken 3Vi pound broiler-fryer chicken, pieces Va cup flour 1 teaspoon Ac’cent 1 teaspoon salt Vs teaspoon pepper Va cup Com Oil 1 small onion, chopped 1 green pepper, sliced in strips Vi cup chopped celery 17 ounce can fruit cocktail 1 cup pineapple juice Rinse chicken pieces in cold water and dry on paper towels. Mix the flour, Ac’cent, salt and pepper in a plastic bag. Shake the chicken pieces in the bag. Saute the chicken in a frying pan containing the Com Oil. Place the chicken in a large, shallow casserole dish. Saute the onion, green pepper, and celery in the remaining oil until tender. Drain the fruit cocktail, reserving the liquid. Add the reserved liquid and pineapple juice to the onion, green pepper mixture and bring to a boil, stirring constantly. Pour over the chicken. Cover the casserole with aluminum foil and bake for 30 minutes in a 350 degrees oven. Add the fruit cocktail and baste with the liquid in the casserole. Recover and bake for 15 minutes more or until chicken is tender. Serve over cooked rice with a green salad. Mrs. Marjorie A. Close Hatfield, Pa. xxxx Empress Stuffed Chicken Breasts 4 broiler-fryer chicken breasts 2% to 3 pounds, boned IVz teaspoon Ac’cent 1 teaspoon salt Va teaspoon pepper 1 cup stuffing mix Va teaspoon thyme 1 teaspoon grated tangerine peel Va cup Com Oil 2 tangerines, peeled, seeded, cut into bite-size pieces 2 tablespoons finely chopped green omon 2 tablespoons slivered almonds 2 tablespoons melted butter or margarine 1 cup fresh-squeezed tangerine juice Place chicken breasts, skin side down, flatten and season with Ac’cent, salt and pepper. Mix together stuffing mix, thyme, tangerine peel and pieces, green onion, almonds, butter or margarine and 3 tablespoons tangerine juice. Pile Va of stuffing mixture on each breast. Fold edges over and secure with wooden picks. Heat com oil in fry pan and brown chicken breasts lightly on all sides. Line a shallow baking pan with aluminum foil and place browned chicken skin side up. Pour remaining tangerine juice over chicken. Cover with foil and bake in 375 degree oven, for 30 minutes. Remove cover. Bake an additional 30 to 40 minutes, basting two or three times with juice. Remove chicken to warm serving platter Pour pan drip pings into saucepan Boil for 5 minutes, until slightly thickened and reduced to about Vt cup. Pour over chicken Mrs Mary A Dickerson Pittsburgh xxxx “There's nothing right about America that the anti- Americans aren’t doing their darndest to change.”— Harry Powell, Laurens County (Ga.) News. » Mary Arnold Route 2 Lebanon
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