The key to Christmas parties is By JOANNE SPAHR Editor’s note: The following is part one in a series of articles featuring Extension assistant, Susan Doyle, and her recipe ideas for the Christmas holiday. The recipes were obtained at the Lancaster County Homemaker’s Christmas program, recently. LANCASTER, Pa. - This year’s annual Lancaster County Extension Service Christmas program was a bigger success than had been imagined. Well over 500 homemakers joined in the festivities at the Farm and Home Center, here, this month. Among the scheduled Activities was a demon stration on how to use the sewing machine to make holiday crafts and gifts, and a presentation on making creative holiday decorations for the home using fresh flowers and greens. The program was given by Mrs. George C. Makin 111, who is a noted lecturer and flower show judge. One other feature of the Get hot water without using any electricity or fuel with... DARI-KOOL THERMA*STOR B . MAKES 50 GALLONS OF HOT WATER AT UP Tol9o° EVERY TIME YOU MILK MAKES A GALLON OF 110° WATER FOR EVERY GALLON OF MILK COOLED > • STORES 140 GALLONS OF HOT WATER WITHOUT EXTRA STORAGE TANKS COMPLETELY ELIMINATES FAN-COOLED CONDENSERS HAS STAINLESS-STEEL HEAT-EXCHANGER AND STORAGE SECTIONS FOR MAXIMUM CORROSION PROTECTION See us or call for complete details; we’ll show you how much money a Therma«Stor will save you every day. Want to reduce your electric bill even more? Use a Dari-Kool Plate Cooler along with a Therma*Stor. You can use smaller compressors and still get the same cooling—and the same generous amounts of hot water from yourTherma«Stor. We want to help you reduce expenses and increase profits, and we’ve got the equipment and know-how to do it. CAN BE USED ON YOUR PRESENT COOLER, Lloyd Kreider Shenks Farm Service Carl Shirk Cochranville, PA Lititz, PA Lebanon, PA (215)932-2934 (717)626-1151 (717)274-1436 Ciugston Implement Chambersburg, PA (717) 263-4103 program was,holiday food ideas presented by Susan Doyle, former Metropolitan Edison home economist and Extension assistant, who is a native of Lebanon County now residing in Lancaster County. She planned a menu complete for open house gatherings, “after caroling” get togethers, Holiday brunches, New Year’s Eve Suppers, tree trimmers, stocking stuffers, and take along gifts. “The primary purpose of parties,” Susan told the group, “is to have fun.” And, she reminded the homemakers, it is also important that the hostess have fun as well as the guests. The key to this is getting as much done ahead of time as possible. “So,” she continued, “my presentation could have been entitled, ‘Let’s have a freeze ahead party’.” Freezing ahead makes the en tertaining less harried and more comfortable for the hostess. Susan believes that a menu for guests should have quite f ===== ss^ Jr! ■i U S V *s Jones Dairy Service Lester Jones, Jr. Medford. NJ (609) 267-5246 a bit of variety - both in flavor and temperature, and also in consistancy and color. So, she planned each menu with this in mind. For an “open house” get together, she planned marinated mushrooms, shrimp dip, hot olive cheese puffs, savory ham spread, crackers, fresh fruit, nuts, Christmas candy, cranberry sponge roll, and a holiday punch bowl. Her first “open house” recipe was an appetiser made with marinated mushrooms covered with homemade French dressing. The recipe is: MARINATED MUSHROOMS 1 pound small mushrooms 2 tablespoons olive oil x k cup French dressing 1 garlic clove, halved Lightly brown mushrooms in olive oil. Cover with French dressing; add garlic. Marinate for a few hours or overnight in refrigerator. Serve on toothpicks. Makes four to six servings. French Dressing;, V 2 cup fresh lemon juice or vinegar I-V2 cups olive or other salad oil 2 teaspoons salt Vi teaspoon pepper 1 powdered teaspoon mustard Dash of cayenne Mix all ingredients in a one quart glass jar; cover tightly and shake until thoroughly blended. Store in refrigerator. Makes two cups. For this particular recipe, Susan suggests buying mushrooms of uniform size and washuig only as many as you need, to insure their freshness. WENDY’S SHRIMP DIP Another appetiser for an open house get-together is shrimp dip. Right now prices for shrimp are quite high but it is a delicious food to prepare for guests. To solve this dilema, Susan has come up with a recipe that can be made with broken shrimp pieces. This ingredient works very well and is relatively inexpensive. The recipe is: 1 (8-ounce) package of cream cheese 1 small can shrimp V 4 cup mayonnaise tablespoon horseradish teaspoon lemon juice 1 tablespoon chili sauce Mix all the ingredients together and beat well. Prepare at least several hours before serving to allow flavors to mingle. Susan made this particular recipe even easier by blending her ingredients in a blender. HOT OLIVE CHEESE PUFFS Another delicious food for pop-m guests is olive cheese puffs. This particular recipe must be made ahead of time and put in the freezer. Susan suggests getting the biggest olives possible even though they are slightly more ex pensive, because they make HESSTON Save the stover If you’re turning crop trash under, there’s a good chance it could be a lot more valuable as feed And with a HESSTON StakHand® in your choice of three sizes you can put up stover in compressed, weather-resistant stacks just as easily as you’d put up hay Yesrcorn wheat miloand othei stubble can be turned into poundsuf beef or milk gained instead of pounds of crop trash turned under So see us about StakHand m stover right away And remember, there’s no better way to handle hay than with StakHand • StakHand is a registered trademark of the Hesston Corporation 1 each StakHand No. 10and 30 A (in Stock) HESSTON FARM EQUIPMENT Lancaster Farming, Saturday, Nov. 20,1976 — cooking nicer puffs. To make the puffs, you mix together the dough and cover each olive with it, then you freeze them on a cookie sheet, re-storing them in freezer bags when they are completely frozen. Then, all you need to do when guests arrive is get them out of the freezer, bake them, and serve. The recipe is: 1 cup grated natural sharp cheese 3 tablespoons soft butter or margarine Vz cup flour V* teaspoon salt Vz teaspoon paprika 20 - 24 large stuffed olives Blend the cheese with the butter or margarine. Stir in the flour, salt, and paprika. Wrap about one teaspoon cheese dough around each stuffed olive, completely covering the olive. Freeze on a cookie sheet. When frozen, remove from cookie sheet and store in freezer bag. To serve: arrange frozen cheese puffs on ungreased cookie sheet. Bake at 400 degrees for 10 -15 minutes or until golden brown. Serve warm. Makes 20 - 24 olives. SAVORY HAM SPREAD “Ham is an acceptable food for most any guest - even the fussy ones,” says Susan. So, you are sure to come up with something everybody likes if you try savory ham spread. The recipe is: 3 pounds canned ham, ground (seven cups) % cup mayonnaise One-third cup sweet pickle relish V 2 cup coarsely chopped parsley V 2 cup pimiento Combine ham with remaining ingredients. Pack into mold or mixing bowl and refreigerate. Unmold and garnish. NOTE: Other cooked ham can be sub stituted for canned. To grind the ham, Susan suggests using the blender, and once the spread is made, STAUFFER DIESEL, Inc. 312 W. Main St. New Holland, Pa, Ph. 717-354-4181 ahead garnish it with holly leaves to give it a holiday look. CRANBERRY SPONGE ROLL A terrific holiday dessert, and one that can dress up other year-round desserts is cranberry sponge roll. First you make the sponge cake, then you roll it up and allow it to cool. After this you top it with a prepared cranberry glaze. This glaze is a quick way to make a cheese cake “Chnstmas-sy”. The recipe is: 4 eggs, separated 1 cup sugar 3 tablespoons orange juice *2 teaspoon grated lemon rind 1 cup sifted cake flour Vi teaspoon salt l-Vi teaspoon baking powder Cranberry topping Confectioner’s sugar Preheat oven to 350 degrees F. Lightly grease a jelly-roll pan (15 XlO inches) and line with wax paper. Grease paper. Beat egg yolks until thick and lemon-colored. Gradually beat in three quarters cup sugar. Add orange juice and lemon rind. Beat egg whites until they stand in peaks. Gradually beat in remaining sugar. Fold in egg-yolk mixture. Sift the flour with salt and baking powder. Fold into egg mixture and pour into prepared pan. Bake for 15 minutes. Turn out at once onto a towel sprinkled with con fectioners sugar. Quickly remove paper and roll cake in the towel. Let stand until cold. Unroll cake and spread with the topping. Roll up and sprinkle with confectioner’s sugar. Cranberry topping: 1-% cups fresh cranberries V* cup fresh orange juice % cup sugar I-V2 teaspoons cornstarch 1 tablespoon water Ms teaspoon grated lemon rind Mix the cranberries, orange juice, and sugar in a sauce pan. Cover and cook for six to eight minutes, until skins burst. Blend the cornstarch and water and add to cran berries. Cook, stirring for two minutes, or until mix ture thickens. Remove from heat and stir in lemon rind. Chill. FRESH FRUIT Susan also suggests having whole fresh fruit in a com pote with nuts on the top. This is a nice dish to serve guests, and it doubles as a centerpiece. Next week Lancaster Farming will feature Susan’s “After Caroling” recipes and ideas. PUNCH LINE / Is 33 eiect & UjKCH THE GOOD SPEAKER STANDS UP / SPEAKS UP, SHUTS UPI 51
Significant historical Pennsylvania newspapers