—Lancaster Farming, Saturday, August 13, 1977 48 We began our “garden vegetable” theme last week, and are concluding our recipes this week. With this week’s variety, no families should be bored with “the same old recipes” that they’ve been using for years. MARINATED CARROT SALAD 2 pounds carrots 1 medium onion, sliced 1 green pepper, diced 1 can tomato soup, undiluted one-third cup com oil 1 cup sugar % cup cider vinegar 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt Dash of pepper Recipe Theme Calendar n» “Peaches” & i Deadline August 19 SEPTEMBER 9 “Apples and Cheese” o Deadline August 26 “Pumpkin Recipes” 1U Deadline September 2 » “Nutritious Snacks” 17 Deadline September 9 9 . “Breads” Deadline September 16 Home on Wash, peel, and slice carrots. Cook in boiling water until crisp and tender. Drain. Combine remaining ingredients. Stir in carrots. Cover and place in refrigerator for 12 hours before serving. May be refrigerated at least three weeks. COMPANY SQUASH Yellow or zucchini squash (1 cup per serving) For each cup add: V* cup finely chopped green pepper 2 tablespoons sliced onion % tablespoon oil Pinch of dried or fresh basil Parmesan cheese Wash yellow or zucchini The Range squash and slice or dice thinly. Allow one cup for each serving. For each cup serving add green pepper, onion, oil, fresh basil, and cook over low heat for five minutes, stirring often. Season with salt and pepper. Cover and let cook very slowly until just barely tender. Top with Parmesan cheese, heat just enough to melt cheese, and serve. Mrs. JayEpler Middletown, Pa. XXX Trudy Frey Phillipsburg, N. J. XXX 1 pound carrots, diagonally sliced 1 medium green pepper, seeded and chopped 1 (8 oz.) can pineapple chunks in own juice one-third cup sugar 1 tablespoon cornstarch V* teaspoon salt 2 tablespoons vinegar 2 teaspoons soy sauce In saucepan, cook carrots in small amount of lightly salted water until tender. Add green pepper; cover and cook for three minutes more. Drain. Drain pineapple, reserving juice; add water to made one-third cup liquid. In saucepan, combine sugar, cornstarch, and salt. Stir in pineapple liquid, vinegar, and soy sauce. Cook and stir until bubbly. Stir in vegetables and pineapple; heat through. Makes six servings. MEATBALLS IN TOMATO JUICE 1 pound hamburger 1 cup bread crumbs 1 or 2 eggs vjj [■'" ')j SWEET AND SOUR CARROTS Mrs. Jacob M. Conley Mount Joy, Pa. 1 teaspoon salt one-eighth teaspoon pepper V* cup milk 1 quart tomato juice Mix all ingredients, except tomato juice, well. Shape into balls 1-V* inches in diameter, and drop into boiling tomato iuice. Sim mer for approximately l-tfc hours. Makes approximately eight meatballs. Mrs. W. Martin Ephrata,Pa. CHOW-CHOW 1 quart green string beans 1 quart yellow string beans 1 quart com 1 quart celery 1 quart soup beans 1 quart kidney beans 1 quart small pickles 1 quart lima beans 1 quart carrots 12 small red peppers 3 onions 3 quarts vinegar and water 3 pounds granulated sugar 2 teaspoons mustard seed 2 teaspoons celery seed Salt to taste Cook all vegetables separately until soft but not mushy. Drain and rinse. Mix everything in a very large kettle or canner. Bring to boil and seal. Yield is 18 pints. Process in boiling water bath for 10 minutes. Mrs. Raymond Wenger Lititz, Pa. BAKED EGGPLANT 1 eggplant V* stick butter, oleo, or bacon drippings 2 tablespoons flour two-third cup milk 1 cup sharp cheese 1 cup cracker crumbs 1 cup tomatoes 2 eggs, separated Pinch of salt Peel and dice eggplant. Cook in a little water until tender over low heat. Make a cream sauce with butter or drippings, flour, and milk. Add cheese and melt over low heat. Drain eggplant and mash it. Add cracker " jwet Usm* U « 4t*x” “* :£-*>nW R.D. 4 MYERSTOWN, PA. 17067 CALL COLLECT 717-866-5708 crumbs, tomatoes, beaten eggs yolks and salt. Mix together with the cream sauce and fold in beaten egg whites and bake at 3,'J degrees F. for 30 minutesr Serve at once. Serves six. [Continued on Page 50] b SPRAY PAINTING | BARNS' ( Will do the job like you f- want it done with the' y latest equipment. il p More reasonable rates |3 due to being self em s ployed. Let pie look into your needs before the out-of-j, state dealers come into' make a quick dollar. < PHARES S. HURST t RDI, t Narvon, Pa. 17555 t -215-445-6186 |
Significant historical Pennsylvania newspapers