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Recipe Exchange...
Home On The
~ Follwoing our request for
zucchini squash recipies,
Mrs. George Werner, East
Greenville, Pa., sent v us two
of her favorites whiclr ap
pear below.
-j,, m
. During the warm summer
months, many families like
to keep cool, refreshing
beverages on hand.
Replenishing liquids is
especially important in the
summersince more time is
spent out of doors.
Beverages thatxontain little
or no sugar are .usually the
best. Iced tea, water and
natural fruit juices are
usually good.
Before you send in your
favorite recipe; plase take a
moment to check it over.
Recently we have received
many recip.es that lack
directions for cooking or
baking. Make sure that you
XXX
“Angel Crisp Cookies”
Cream together:
1 cup sugar
1 cup butter
2 eggs
2 teaspoons vanilla
Add:
4 cups flour
1 teaspoon salt
2 teaspoons soda
2 teaspoons cream of tartar
Form in balls about the
size of walnuts. Dip in water,
then in sugar and place on
cookie sheet, sugar turned
up. Press a little with finger
in center. Bake at 425
degrees for 8 to 10 minutes.
D. E. Miller
Wyoming, Del
XXX
Pineapple Drop Cookies
Vi cup shortening
Vi cup brown sugar or
t Vz cup white sugar '
Vt cup nuts (optional)
1 teaspoon vanilla '
J Vt cup drained crushed
I pineapple
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comfort in this roomy arm ■ % teaspoon Salt
r with 251" wide web on strong ■ „ tnaennnn hakim? soda
imum frame ... with hardwood* « teaspoon OaKUlg SOO3
.. . folds for storage ■ Vi teaspoon baking powder
■ » I 2 cups flour
twF sfrvipp I Cream shortenin g and
WE service sugar. Beat eggs. Sift all dry
fCaltman ! ingredients and mix in. Add
• pineapple and nuts. Drop on
Lanterns I greased baking sheet. Bake
in oven at 375 degrees. Adda
- Camp J . few teaspoons of pineapple
g I- Burkholder
RDI
Mifflinburg, PA
XXX
Funnel Cakes
mmmmmmmmmmmmmmmmmmwn
SUMMER
CAMPINtIS
1 wmrn mt9srn 1
■ UJlffilad Coleman Center J
I 85 OM Uqcock Rd. R.D.! Ronks, Pa. J
have copied your recipe
completely and have not left
out any ingredients or
directions. Remember to
include temperatures for
baking if required and the
time to cook the dish com
pletely. Also make certain
that the measurements are
written out clearly such as
cups, tablespoons or
teaspoons.
Remember other readers
often like to try your recipes
and by including all direc
tions you insure a good
quality product.
XXX
Quclk Pickled Zucchini
44 cup vinegar
% cup water
1-3 cup sugar
Vz teaspoon salt
1 small onion
Vt teaspoon celery seed
2 medium zucchini thinly
sliced
' Mix vinegar, water, sugar,
Range
and celery seed. Put onion,
zucchini and salt together.
Mix all ingredients together
and put in refrigerator at
least two hours.
Mrs. George Werner
East Greenville, PA
Zucchini Pancakes
Grate zucchini into a bowl
and drain thoroughly. Stir in
two unbeaten eggs, 3
tablespoons flour, 2
tablespoons parmeasen
cheese, 1 teaspoon chopped
chives, V* teaspoon chopped
parsely, pinch of garlic
powder salt and pepper to
taste. If mixture is'too thin
add 1 teaspoon flour. Drop'
batter on oiled griddle for
small pancakes. Brown and
trim. Serve hot or cold.
Mrs. George Werner
East Greenville, PA
xzz '
Easy Salad Platter
1 medium head lettuce
4 shredded carrots
1 cup mayonnaise
pickle juice (sweet) to thin
mayonnaise
Line a plater with lettuce.
Shred carrots and place on
top of lettuce. Pour
mayonnaise mixture over
the carrots and add a layer
of shredded cheese. Top it off
with a layer, of sliced hard
boiled eggs.
Sylvia Lapp
Gordonville
XXX
Butterscotch Pudding '
1% quarts milk
1 cup molasses
1 cup brown sugar
1 cup flour -
% cup water
l*tablespoon tbutter
1 tablespoon vanilla
5 eggs
Combine ingredients and-*
mix into boiling milk. Serve
cold. '
Mrs. Ivan Zimmerman
RDI
Nottingham
3 eggs
2 cups milk
3 cups flour
1 cup com meal
V* cup sugar
% teaspoon salt
2 to 3 teaspoons baking
powder
Beat eggs and add milk
and sugar. Sift flour, salt and
, baking powder together. Add
com meal to sifted mixture
and mix well.
Add dry ingredients to egg
and milk mixture. Beat
batter until smooth. This
batter should be thin enough
to run through small funnel.
Drop from funnel into hot,
deep fat 375 degrees holding
finger over bottom of funnel
to control amount of batter
released. Make into one of
,the following designs:
Start at center of pan,
swirling batter outward
gradually enlarging the
circles being careful not to
touch circles.'
Or, let batter run through
funnel into hot fat into any
shape you desire. Fry until a
golden brown and remove
from fat and drain.
Sprinkle with 10X sugar
and eat warm. Makes about
30'cakes.depending on the
size.
* Anna Fisher
RDI, Gordonville
XXX
Beef Patties
Grind up one quart beef
chunks. Add about five
doubled white cracker
(crushed), 2 eggs, a little
parsley, hamburger
seasoning (or whatever
seasoning you like). Add
enough milk to make a soft
pattie. Mix well, -fry into
patties.
Miss Elva Shirk
.RD2
East Earl
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Oatmeal Pie
Cream:
1 cup butter or margarine
2 cups sugar
Add:
2 teaspoons cinnamon
2 teaspoons cloves
1 teaspoon salt
4 cups dark syrup
12 eggs
4 cups oatmeal
Mix well. Bake in pie shell
at 350 degrees for about olle
hour. This recipe makes four
pies.
Mrs. Harvey E. Martin
XXX
Grape Juice Sponge
V* cup cornstarch
6 tablespoons sugar
Vs teaspoon salt
* % teaspoon lemon juice
2 cups grape juice
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1 tablespoon butter
2 egg whites
Combine cornstarch,
sugar and salt. Gradually
add lemon and grape juice
stirring until blended. Heat
to boiling and boil one
minute, stirring constantly.
Add butter. Beat egg whites
until it forms peaks. Pour hot
grape juice into egg whites
beating very well.
Mrs. Eli H. Stauffer
RD2, Martinsburg, Pa.
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