40—Lancaster Farming. Saturday. November 23, 1974
Home on the Range
24 Hour Fruit Salad
2 eggs beaten
4 tablespoons sugar
4 tablespoons vinegar
2 tablespoons butter
Cook above until thick
stirring constantly, add
butter while hot.
When cold add 1 cup
whipped cream. Add to the
dressing: 2 cups mar
shmallows cut, 2 cups white
grapes cut, 2 cups pineapple
pieces, 2 cups orange pieces.
Let stand in refrigerator and
chill.
Mrs. Harold" Rudy
Penn Grant Road
XXX
Dried Corn
1 cup dried com
2 cups milk
2 tablespoons brown sugar
Vt teaspoon salt
pepper
Start on medium heat till
warm, lower heat to simmer
and simmer three hours
stirring occasionaly. Add
more milk if necessary.
Mrs. Elvin Sangrey
Lancaster
xxx
Walnut Kisses
3 egg whites
1 pound of 10X sugar
2 tablespoons vinegar
1 teaspoon vanilla
pinch of salt
2 cups walnuts
Beat egg whites slightly,
then add sugar, vinegar,
vanilla and salt. Beat until
stiff. Fold in nuts and drop
by teaspoon on greased and
floured cookie sheet. Bake
about 8 minutes until firm.
Mrs. J. Harold Ranck
Hans Herr Drive
XXX
Italian Cream Cake
4 ounces of butter or
margarine
Vz cup shortening
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2 cups sugar
5 egg yolks
2 cups sifted all-purpose
flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 can cocoanut
1 cup chopped pecans
5 beaten egg whites
Cream shortenings and
add sugar beating well. Add
egg yolks one at a time. Sift
flour and soda together add
alternately with buttermilk.
Add vanilla, coconut and
pecans. Last fold in egg
whites. Pour in 3-8” well
greased and floured baking
pans. Bake at 350 degrees for
30 minutes or until sides
shrink from pans. Cool
before removing. Frost with
butter icing.
Mrs. Lester Landis
Creek Hill Road
XXX
Gourmet Potatoes
6 medium potatoes
2 cups shredded Cheddar
cheese
V 4 cup butter
1% cup sour cream (room
temp.)
One-third cup chopped
onion
1 teaspoon salt
pepper
paprika
Cook potatoes in skins and
cool. Peel and shred coar
sely. In a saucepan over low
heat cook onions in melted
butter but do not brown. Add
cheese and stir till cheese is
almost melted. Remove
from heat and stir in sour
cream, salt and pepper. Fold
with potatoes and bake in 2
quart casserole. Sprinkle
with paprika and bake 25-30
minutes at 350 degrees.
Mrs. Robert Bare
Waterfront Drive
XXX
Pumpkin Pie
1% cup* mashed pumpkin
IV< cups milk
3 eggs
Two-third cup brown sugar
(packed)
2 tablespoons dark molasses
l v 4 teaspoon cinnamon
v * teaspoon ginger
K * teaspoon nutmeg
teaspoon cloves
l * teaspoon allspice
Ms teaspoon salt
1 tablespoon com starch
Blend sugar, spices,
cornstarch, salt, beat eggs
with milk and add molasses.
Combine with dry
ingredients and pumpkin.
Mix until smooth. Pour into
1-9 inch pie shell. Bake 15
minutes at 435 degrees
reduce to 350 degrees and
bake 40 minutes or until pie
is set.
Mrs. Betty Landis
Horse Shoe Road
Fall Punch
2 quarts apple juice
3 cinnamon sticks
12 whole cloves
1 cup orange juice, chilled
4-7 ounce bottles lemon-lime
soda chilled
apple slices
Simmer 1 quart apple juice
with cinnamon and cloves
for 10 minutes. Refrigerate
over night. Discard cin
namon and cloves. Combine
spiced juice, remaining
apple juice and orange juice
pour in soda slowly.
Add one tray of ice cubes
or frozen ice ring. Garnish
with apple slices. Yield 25
settings.
Mrs. Harold Zook
Lampeter Road
XXX
Ice-Cream Wafers
% cup butter
% cup sugar
1 BBS
% cup flour
M> teaspoon salt
Vz teaspoon vanilla
Mix and drop tiny balls put
English Walnuts on top.
Judy Zodet
Lancaster
Carrot Casserole
10-12 carrots diced
1 can cream of celery soup
slices of processed cheese to
cover
V* pound butter
% cup bread crumbs
Clean and cook carrots in
salted water until soft. Put in
casserole dish and add
cream of celery soup. Cover
with cheese slices. Melt
butter and add bread crumbs
to butter. Cover casserole
with buttered crumbs and
put in 325 degree oven until
bubbly about 20-25 minutes.
Mrs. Dorothy Robinson
Bird-in-Hand
XXX
Baked Cauliflower
Bread a cauliflower into
flowerettes and cook in salt
water for 5 minutes. Drain
and layer in buttered
casserole with 2 tablespoons
butter, 2 tablespoons flour
salt and pepper. Add enough
milk to just cover. Slice
cheese over top and bake at
375 degrees for 30-35 minutes
or until cheese is melted and
brown.
Mrs. Henry Hess
Willow Street
XXX
Holiday Russian Tea
6 quarts and 1 cup boiling
water
1 teaspoon cinnamon
1 teaspoon cloves
5 teaspoons tea or 5 tea bags
6 oranges or 1% cans small
trozen orange juice
6 lemons or 1 small frozen
can lemon juice
2Vz cups sugar
Tie tea and spices in a
cheese cloth bag. Pour
boiling water over them.
Steep for five minutes.
Remove bag and add sugar
and fruit juices. Serve hot.
Serves 25.
Mrs. Robert Houser
Lampeter
XXX
Cranberry Sauce
1 box fresh cranberries
2 cups sugar
4 cups water
Vh tablespoons plain
gelatine
Cook cranberries and
sugar in 3% cups water.
Dissolve gelatine in Vz cup
boiling water. Put through
ricer. Chill overnight top
with whipped cream.
Mrs. John Hamisb
Beaver Valley Pike
xzz
Baked Corn
2 cups cut off corn
2 eggs
1 teaspoon salt,
V* teaspoon pepper
1 tablespoon sugar
2 tablespoons butter
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1 tablespoon flour
1 cup milk
Mix com, flour, sugar,
salt, popper and melted
butter. Add beaten eggs and
milk. Pour Into greased
baking dish and bake at 350
degrees for 35 minutes or
until set.
Ms. Cora Frymyer
Lampeter
XXX
Orange Delight Salad
Sprinkle one package of
orange gelatine into a pint of
cottage cheese. Add one No.
2 can of crushed pineapple
and one can of drained
mandarin oranges. Fold in 1
quart of cool whip. This
should stand overnight or at
least several hours.
Mrs. Cora Frymyer
Lampeter
Pumokin Cake
1 package spice cake mix
1 can pumpkin
Vz cup brown sugar
Vz cup oil
3 eggs
cup chopped nuts
Topping
Vz cup sugar
Vz cup flour
cup butter
Vz teaspoon cinnamon
Preheat oven to 350
degrees. In a large bowl
combine dry cake mix,
pumpkin, brown sugar, oil,
eggs and nuts. Blend at low
speed until completely
moistened about 1 minute.
Beat two minutes at medium
speed. Spread batter in a
greased and floured pan. In a
medium bowl combine
sugar, flour softened butter
and cinnamon with a fork or
pastry blender. Sprinkle
evenly over batter. Beat at
350 degrees for 40-45
minutes.
Mrs. Henry Balmer
Lampeter
Chocolate Covered Mints
1 box confectioners sugar
V* cup melted butter
2% tablespoons warm water
15 drops oil of peppermint
Ph. 717-397-4954
Combine sugar and molted
butter. Add water and
peppermint. MU and form
into patties. If soft
refrigerate one hour. Melt 4
onc-ouncc squares of
chocolate with V« ounce of
parrafln. Keep chocolate
mix over warm water. Place
pattie on fork and dip and
place on waxed paper. Let
set at room temperature.
Makes 5 dozen mints.
Mrs. Willis Lefever, Jr.
Strasburg
Miniature Fruit Cakes
1 cup cooking oil
IVS» cup brown sugar
* eggs
2 cups sifted flour
1 tablespoon baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons allspice
2 teasppons cloves
1 cup orange juice
3% cups mixed candied fruit
1 cup seeded raisins
1 cup chopped dates
3 cups chopped nuts
Mix fruits with 1 extra cup
flour. Combine all
ingredients mix well and
bake in nut cups. Makes 4
packages nut cups. Bake 1
hour at 275 degrees. Place
nut cups on cookie sheet and
place a can of water on lower
rack of oven.
Mrs. Carl Diller
South View Road
Cranberry Fluff
1 pound raw cranberries
(ground)
3 cups miniature mar-
shmallows
% cup sugar
2 cups unpared apples diced
1 cup grapes (seeded)
cup nuts chopped
V* teaspoons salt
1 cup heavy cream
Combine cranberries,
marshmallows and sugar.
Cover and chill overnight.
All apples, grapes, nuts and
salt. Fold in whipped cream.
Chill and serve on lettuce
leaf. 8-10 servings.
Mrs. Paul Witmer
Millersville
[agway)