—Lancaster Farming, Saturday. April 14, 1977
46
This week’s theme is
“Taste Great Leftovers.”
For those of you who find
yourself with leftover ham,
poultry, vegetables, cheese,
or veal, these recipes are for
you.
Unfortunately, our files for
the coming months themes
are empty-after great
support the first few themes,
no recipes are coming in.
Therefore, if you have a
recipe which you feel fits the
upcoming weeks’ themes
(refer to theme calendar in
this section of Lancaster
Farming ) send them in.
Don’t forget your name,
address, and phone number,
in case we have a question
about a recipe.
Ham
HAM POTATO SALAD
4 cups cubed cooked potatoes
V* cup clear French dressing
3 bard-cooked eggs, cut up
1 cup diced celery
2 to 3 tablespoons chopped
onion
% cup salad dressing or
mayonnaise
1 cup cut-up baked ham
Vt teaspoon prepared
mustard
Cut up potatoes while
warm. Marinate them in
French dressing for one
hour. Add remaining
ingredients; season with salt
and pepper. Garnish with
one hard-cooked egg,
parsley, and pimento. Makes
six servings.
HAM-POTATO-CHEESE
CASSEROLE
2 cups diced cooked potatoes
l\k cup to 2 cups cubed
cooked ham
Vi pound Cheddar cheese,
finely cubed or grated
2 tablespoons chopped
pimento
Vz cup cream (20 per cent
butterfat)
Heat oven to 350 degrees F.
Combine ingredients and
place in IVfe quart baking
dish. Cover and bake for 45
minutes. Makes four to six
servings.
SCALLOPED
CORN AND HAM
2 cups cream-style corn
1 egg, slightly beaten
Vt cup milk
Vt cup cracker or bread
crumbs
cup chopped onion
% cup chopped green pepper
or 2 tablespoons chopped
pimiento
1 tablespoons butter
Salt and pepper
1 cup diced cooked ham
Heat oven to 350 degrees F.
Combine all ingredients.
Pour into one-quart baking
dish. Bake for 35 minutes.
Makes four servings.
Poultry
CHICKEN-WILD RICE
CASSEROLE
2 cups cut-up cooked chicken
1%t02 cups cooked wild rice
(directions on pkg.)
V« cup chopped green pepper
1 can oz.) cream of
mushroom soup
Vz soup can milk
Salt and pepper
Heat oven to 350 degrees F.
Mix all ingredients; place in
greased two quart baking
dish. Bake for 30 minutes.
Makes six servings.
TURKEY WINGS
STROGONOFF
6 Turkey wings
1 cup flour
2 teaspoons salt
% teaspoon pepper
% cup melted shortening
2 cups chicken bouillon
2 oz. can mushroom pieces
with juice
1-3 cup tomato paste
1 cup sour cream
Wash and separate turkey
wings at joints. Discard wing
tips. Drain turkey pieces and
pat dry. Combine flour, salt
and pepper. Dredge turkey
pieces in seasoned flour.
Brown turkey pieces in hot
fat and arrange in a single
layer in a greased baking
pan. Add chicken bouillon,
canned mushrooms, and
tomato paste. Cover and
cook for 1% to two hours or
until tender, adding more
liquid if needed. Just before
serving, stir in sour cream;
blend and heat gently.
Season to taste. Serve over
hot parsleyed noodles.
Vegetables
GREEN AND GOLD
SALAD
1% cups cooked peas
Vz cup diced Cheddar cheese
2 tablespoons finely chopped
onion
V* cup mayonnaise
IVz teaspoon prepared
mustard
Combine peas, cheese, and
onion. Toss with mayonnaise
and mustard. Chill. Serve on
greens garnished with radish
coses. Makes four servings.
BEEF CRUMBLE ON
MUFFIN SQUARES
2 tablespoons chopped onion
2 tablespoons fat
1 poung ground beef
l-% teaspoon salt
Few grains pepper
2 tablespoons chopped green
pepper
2 cups mixed vegetables
Liquid from vegetables plus
water to make 1% cups
2 bouillon cubes
2 tablespoons flour
% cup water
Muffin Squares (recipe
follows)
Saute onion in hot fat over
medium heat; add meat and
brown. Add seasonings,
vegetables, liquid, and
bouillon cubes; simmer 15
minutes. Mix flour and
water; slowly blend into
mixture, stirring constantly.
Cook until thick. Serve over
hot split Muffin Squares.
Makes six to eight servings.
MUFFIN SQUARES:
2 cups biscuit mix
V* teaspoon dry mustard
teaspoon poultry
seasoning
1 egg
2 tablespoons sugar
% cup milk
Heat oven to 400 degrees F.
Blend all ingredients just
until dry ingredients are
moistened (batter will be
lumpy). Bake in greased
eight-inch square pan for 20
minutes. Cut into squares.
SALMON SUPPER
3 tablespoons chopped onion
1-3 cup chopped green
pepper
3 tablespoons fat
1 teaspoon salt
V* cup flour
1 can cream of celery or
mushroom soup
l'M> cups milk
1 can (7 oz.) salmon, drained
1 cup cooked peas
1 tablespoon lemon juice
% recipe favorite biscuits
Heat oven to 450 degrees F.
Saute onion and pepper in
hot fat until onion is golden.
Blend in salt and flour.
Gradually stir in soup and
milk. Bringto a boil; boil one
minute. Add flaked salmon,
peas, and lemon juice. Pour
into oblong baking dish, 11-%
x 7-% x l-%. Top with
biscuits. Bake 10 - 12
minutes. Makes six to eight
servings.
Cheese
CARROTS AU GRATIN
3 cups diced carrots
6 soda crackers, crushed (%
cup)
1 teaspoon onion salt
Vt cup chopped green pepper
% to % teaspoon pepper
2 tablespoons melted butter
% cup grated cheese
Heat oven to 425 degrees F.
Cook carrots in % inch
boiling salted water for 10
minutes. Combine crackers,
onion salt, green pepper, and
A real down-to-earth
Air Planter
The Allis-Chalmers Air Planter has a seed drop of host s'h." Closer
than any other on the market today. What does this do for you? Well,
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A
JCX ALLIS-CHALMERS
C. J. Wonskller Bros.
Rt. 309 *lOO
R 2 New Tripoß, PA 11066
215-767-7611
C. J. Wonsidler Bros. A. J. Noss & Son, Inc.
RDl.Quahertoum, PA 18951 RD2,OIey.PA
Phone 215-536-1935 215-987-6257
215-536-7523
Grumelli Farm Service L ,nt -
Quarryrifle, PA 717-397-5179
717-786-7318
.. „ ... BHM Farm
SharUesnlle Equipment, Inc.
Farm Equipment Anmuie, rdi.pa
Sharttesvilte, PA 717-567-2211
215-48 S-1326
H. Daniel Wenjer, Prop
Roy H. Buch, Inc.
Ephrata, RD2
717-159-2441
pepper. Alternate layers of
carrots and crumb mixture
in greased one-quart baking
dish. If any carrot liquid
left, spoon over top. Po®j
butter over and sprinkle with I
cheese. Bake at 15 to 20
minutes, or until cheese
melts. Makes six servings
CHEESE BUTTER DIPS
V< cup butter
Vk cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
2-3 cup milk
V* cup grated sharp Cheddar
cheese.
Heat oven to 450 degrees F
Melt butter in nine-inch
square pan in oven. Remove
pan as soon as butter is
melted. Measure flour. Stir
dry ingredients together into
bowl. Add milk. Stir slowly
with fork until dough clings
together (about 30 strokes)
Turn out on well - floured
board. Roll over to coat with
flour. Knead lightly about 10
times. Roll out %-inch thick
[Continued on Page 47]
Ag.-Industrial
Equipment
R 2, Rismj Sun, MD
301-651-5568