Recipe Exchange. . .
At Home On The Range
What a feeling of satisfaction it
is to be able to pick your own
fruits and vegetables, whether to
can and freeze or for garden-to
table meals. How often have you
compared the product you just
picked with market prices to see
what a savings growing and
harvesting your own foods can
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MANHEIM, PA. 17545
Telephone (717) 665-3588
be? If you haven’t,
sometime.
This weeks recipes feature
seasonal foods, plus recipes for
the ever-welcome cold drink and
ice creams we crave on a hot day
or evening.
What recipes do you have you
might want to share with other
readers? Send your choice, or
choices, to: Recipes, Lancaster
Farming, Box 266, Lititz, Pa.
17543.
try
8 cups shredded cabbage (use
knife)
2 carrots, shredded
1 green pepper, cut in strips
% cup chopped onion.
Mix together. Sprinkle with M>*
cup water. Chill.
Dressing
1 envelope plain gelatine
Va cup cold water
2-3 cup sugar
2-3 cup vinegar
2 teaspoons celery seed
VA teaspoon salt
Va teaspoon black pepper
2-3 cup salad oil
Soften gelatine in cold water.
Mix sugar, vinegar, celery
seed, salt and pepper. Bring to
boil. Add softened gelatine. Cool
until slightly thick. Beat well and
gradually beat in salad oil. Pour
over vegetables.
xxxx
Pickled Beets
1-3 cup vinegar
V* cup sugar
x k teaspoon ground cinnamon
V* teaspoon ground cloves
V* teaspoon salt
3 cups sliced red beets
Heat ingredients to boiling.
Add sliced, cooked beets. Cover
and simmer five minutes.
Mrs. Moses B. Sensenig
RDI
East Earl
XXXX
Cabbage Slaw Dressing
% cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 small onion
1-3 cup vinegar
Vz cup salad oil
1 teaspoon celery seed, if desired
Put in blender and blend on
high speed a few seconds. This
makes enough for about one head
of cabbage. Store in refrigerator
what you don’t need for later use.
Grate finely the amount of
cabbage you need or put it in the
blender with your dressing and
blend it. You may use this
dressing for lettuce salads also.
Mrs. Elam Rutt
RDI
Ephrata
xxxx
Garden Slaw
Carol Hursh
RDI
Ephrata
Lancaster Farming, Saturday, July 28,1973
World’s Best Beets
12 medium-sized beets
Va teaspoon sugar
3 to 4 tablespoons butter
1 small onion
Peel beets raw, then slice thin
on coleslaw cutter.
Melt butter in large, heavy
frypan. Add beets, onion, and
sugar. Cover with tight-fitting lid
and cook.
“A delicious way to serve beets
stored in cellar for winter use.”
Anna Nolt
RDI
New Holland
xxxx
Bluberry Buckle
Va cup shortening
% cup sugar
1 egg, well beaten
2 cups flour
2 teaspoons baking powder
l A teaspoon salt
l A cup milk
2 cups blueberries, drained
l A cup sugar
1-3 cup flour
l A teaspoon cinnamon
Va cup butter
Cream shortening and sugar
thoroughly. Add eggs and mix
well.
Sift flour, baking powder and
salt; add to creamed mixture
alternately with milk. Pour into
well-greased 9“ pan. Springle
drained blueberries over batter.
Combine sugar, flour, cin
namon, and butter until crumbly.
Sprinkle over blueberries. Bake
at 375 degrees for 45-50 minutes.
Lizzie H. Martin
RDI
New Holland
XXXX
Frozen Lemon Sustard
Mix in small bowl:
1 egg yolk
1-3 cup sugar
'A teaspoon grated lemon rind
3 tablespoons lemon juice
MAXIMUM SECURITY
MAXIMUM EARNINGS
ACCOUNTS
INSURED TO *20,000
I FIRST FEDERAL
'a vinPsand -lofin
ASSOCIATION OF LANCASTER
Branch
■ ■ ■ a 11* 100 E. Mam St.
tJIIIII&f Ph. 354-2131
I i\V Sears Mall
* Park City
PH: 299-3745
Few grains salt
Put into quart bowl:
1 egg white
1-3 cup instant milk, dry form
1-3 cup ice water
Beat with rotary beater, by
hand, or with an electric beater
at high speed, until mixture
stands in high peaks.
Beat in lemon mixture, a little
at a time.
Put into a quart ice tray.
Sprinkle over top two
tablespoons graham cracker
crumbs.
Freeze without stirring, until
firm. Makes one quart.
Miss Anna Mary Sensenig
RD2 New Holland
xxxx
Quick Root Beer
2 cups white sugar
1 gallon lukewarm water
Use some hot water to dissolve
sugar.
4 teaspoons root beer extract
1 teaspoon dry yeast
Put in jars, cover and set m sun
for four hours. Chill before
serving. Ready to drink next day.
Miss June Marie Sensenig
RDI Stevens
xxxx
Dairy Queen Ice Cream
Soak: 2 envelopes unflavored
gelatine in Vfe cup cold water
Heat; 4 cups whole milk until
hot, but not boiling. Remove from
heat.
Add:
Gelatine
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
3 cups cream
Put in refrigerator to chill 5 to 6
hours before freezing.
Makes 1 gallon.
Ingredients may be varied to
suit taste.
25 North Duke St.
Phone 393-0601
23
Mrs. Edwin K. Wise
RDI Ephrata