Lancaster Fanning’s Favorite Recipes
. WeD, we did it. Tinally,
;after two weeks- of remin
ders, 14 full - time and part -
I Lancaster Farming
■staff members turned in
■their favorite L recipes. It
wasn’t easy remembering,
but only a few people forgot,
and printed below is the pot
pourri of favorites. Along
with the recipes came a few
stories, as well.
For instance, when Dieter
Krieg, editor, heard of this
week’s theme, he found
himself in a dilemma - how
was he going to choose a top
favorite out of 1001
favorites? (He is known for
his appetite, by the way.)
After some deliberation and
a phone call to his mother in
Florida, he came up with the
roast duck recipe below. He
also gave me a second
redpe, just in case there was
any space in the paper,
which there wasn’t
And, Joyce Bupp and Jay
Miller both came up with the
same favorite - cherry
cheese pie. Since Jay had
already handed bis in about
a week earlier, Joyce came
up with the sausage -
macaroni casserole you’ll
find below, which she says
never makes the six servings
it boasts of in her family
because they love it so much.
The stories are endless -
the pizza recipe in the
column has made Joan
Young - the favorite pizza
maker in her family, and
Susan Kauffman’s egg
custard recipe has sen
timental value because it
was connected with her first
direct contact with Lan
caster Fanning.
Now, my recipe, on the
other hand, has no sen
timental value • it’s just the
best banana cream pie I ever
ate and the easiest thing I
can ruin my diet with. Hope
you try the recipes below and
enjoy them - after all, they
are guaranteed.
Joanne Spain
Associate Editor
Main dish foods
CHICKEN DIVAN
4 chicken breasts, boiled
1 package frozen broccoli,
cooked
1 large can evaporated milk
1 can (4 oz.) mushrooms
1 can cream of mushroom
soup, condensed
1 teaspoon curry powder
3 tablespoons mayonnaise
1 teaspoon lemon juice
Salt and pepper to taste
Bread crumbs
Cook and debone chicken.
Combine milk, mushrooms,
condensed soup, curry
powder, mayonnaise, lemon
juice, salt and pepper in a
blender. After blending, cut
up a half pound of cheese an#
mix with sauce fromblexrierV
Save some cheese for on the
top. In a casserole, alternate
chicken, broccoli, and sauce.
Do this twice, and top with
cheese and bread crumbs.
Bake at 350 degrees F. for %
to % of an hour.
Sally Bair
Feature Writer
JUST PLAIN PIZZA
1 package yeast
2 cups warm water
2 teaspoons sugar
1-Mt teaspoon salt
3 tablespoons oil
6 cups flour
Dissolve yeast in warm
water. Combine sugar, salt;
and oil and mix. Add
dissolved yeast mixture and
flour. Mix and knead dough.
Place in a greased bowl and
put in a warm place to raise
for several hours. Then, roll
out on a cookie sheet. Use
pizza sauce of your choice
and add hamburger,
seasonings, and grated
cheese. Bake at 400 - 425
degrees for 20 - 25 minutes
until done.
For Vz the recipe combine
1-Vi teaspoons yeast
1 cup warm water
1 teaspoon sugar
S A teaspoon salt
1-Vz tablespoons oil
3 cups flour
Joan Young
Secretary
MECKLENBURGER
ROAST DUCK
(Entenbraten)
Wash and salt the duck
thoroughly inside and out,
using about one teaspoon of
salt per pound of duck. The
inside of the duck should be
salted more than the outside.
Unless it’s an exceptionally
large duck, don’t use more
than three teaspoons of salt
for the thorough salting.
Next, prepare the stuffing
which vrill be placed inside
the duck from both ends. The
stuffing consists of sliced
cooking apples, sugar,
cinnamon, raisins and finely
ground dried bread crumbs.
Use approximately one
tablespoon of sugar for each
apple used in the stuffing,
one level teaspoon cinnamon
for the entire mixture, and
tablespoon finely ground
bread crumbs for the entire
mixture. Don’t forget to mix
in a handful of raisins. Stuff
the duck with mixture of the
above. Sew the Openings of
the duck shut.
Place tue duck in the oven
and roast for three hours at
350-375 degrees. During the
first hour the cook must be
careful to drain off some of
the fat. After that, check the
roast every 10 minutes and
keep basting the duck in the
juices (from the meat and
stuffing). The skin of the
duck Should be brown when
it’s done, but not black.
Dieter Krieg
Editor
SAUSAGE-MACARONI
CASSEROLE
1 (8-oz.) package of elbow
macaroni
1 lb. of bulk pork sausage
% cup chopped onion
% cup diced green pepper
3 tablespoons flour
Vz teaspoon salt
2 cups milk
2 cups shredded Cheddar
cheese
Cook macaroni in three -
quart boiling salted water
for seven to eight minutes.
Drain well. Brown sausage
in saucepan. Remove and
reserve one-third of sausage.
Saute onion and green
pepper with remaining
sausage. Stir in flour and
salt. Slowly add milk and
cook over medium heat,
stirring until thick. Stir in 1-
V 2 cup cheese. Combine
macaroni and sauce. Turn
into greased 2 quart
casserole and top with cup
cheese and reserved
sausage. Bake in 400 degree
F. oven for 25 minutes until
Lancaster Farming, Saturday, March 5,1977
browned and bubbly. Makes
six servings.
Joyce Bupp
York Co. Reporter
xxx
SPAGHETTI SAUCE
Lightly brown two pounds
ground beef and one cup
chopped onions in four
tablespoons fat. Sear
thoroughly. Add:
2 cloves minced garlic
Vt cup chopped green pep
pers (opdonal)
5 cups tomatoes (or Juice)
2 cans tomato paste
1 bay leaf or basil
4 teaspoons Worcestershire
sauce
2 teaspoons chili powder
2 teaspoons salt
Vi teaspoon pepper
2 teaspoons sugar
Cook, covered, over low
heat for two hours or more,
stirring occasionally.
Remove bay leaf for serving.
Serve over spaghetti.
This recipe is right amount
for one pound cooked
spaghetti. It also works very
well in the crock pot. Start
early in the morning, sim
mer on “low” heat all day
with no further attention
needed unto time to cook the
spaghetti! Works very well
to double the recipe to have
some to freeze.
PatErway
Circulation Department
Appetizers
GRANDMA’S
RED BEET EGGS
1 dozen hard boiled eggs
1 cup sugar
1 cup vinegar
2 cups red beet juice and
water
Pinch salt
Combine above
ingredients. Place hard
boiled eggs in juice mixture
until flavor is suitable to
taste. Refrigerate. For two
dozen eggs, combine two
cups vinegar, two cups
sugar, juice from two jars of
red beets, and little or no
water.
Kay Gibble
Paste-up artist
XXX
Salads
ORANGE-CREAM
FRUIT SALAD
1 (20 oz.) can pineapple
tidbits, drained
1 (16 oz.) can peach slices,
drained
1 (11 oz.) can mandarin
orange sections, drained
3 med. bananas, sliced
2 med. apples, cored and
chopped
1 (3- 3 /i or 3-% oz.) package
instant vanilla pudding
mix
Vh. cups milk
% of 6 oz. can (one-third cup)
frozen orange juice
concentrate
% cup dairy sour cream
In large bowl combine
fruits, set aside. In small
bowl, combine dry pudding,
milk and orange juice
concentrate. Beat with
rotary beater till blended,
one to two minutes. Beat in
sour cream. Fold into fruit
mixture. Cover and chill.
Karen Enck
Secretary
r>i
POTATaSALAD
DRESSING
2 tablespoons vinegar
1 teaspoon mustard
2 tablespoons mayonnaise
Sugar to taste (about Vz cup )
Mix above together in
saucepan. Heat to boiling
(will become clear). Pour
over potato salad while hot.
Refrigerate.
Mary Ann Blauch
Secretary
Desserts
APPLE CAKE
l-% cups sugar
3 eggs
1 cup oil -
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
2 cups flour
2 cups chopped apples
Vz cup chopped nuts
Mix all ingedients except
apples and nuts and blend
until smooth. Blend in apples
and nuts. Bake in a 13 x 9
inch pan for 35 to 40 minutes
at 350 degrees F.
Topping:
1 envelope whipped topping
1 small package instant
vanilla pudding
1 cup milk
Beat all ingredients until
thick. Refrigerate.
Susan Marcorelle
Typesetter
XXX
BONANZA BANANA
CREAM PIE
6 large bananas, sliced
% gallon vanilla ice cream
l-% cups milk
2 packages banana instant
pudding
2 (10 - inch) baked pie shells
Whipped topping.
Beat ice cream until the
consistency of frozen
custard. Add milk, then
pudding mix, slowly. Beat
until fluffy. When mixture is
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