46 —Lancaster Farming, Saturday, August 26,1978 Recipe variety offers something for everyone As August draws to a close, we round out the month wiu. a last list of recipes that were just too good to be kept waiting in the files. This week we’ve included snapper soup, mock turkey, brown Betty pudding, butterscptch chocolate cake, tasty ’n tender round steak, iambalaya, apple punch, fruit punch, country fried pork chops, Hungarian goulash, and Dino’s chicken chow mem. All deserve to be tried in your kitchen. Next week we will be starting the recipe theme calendar again, so be sure to get your recipes in. Today is the last day for you to send your peach recipes, if you want to be sure to have them included. Send your recipes to: Home on the Range, Lancaster Farming, Box 366, Lititz, Pa. 17543. SNAPPERSOUP 3 pounds snapper meat Vz cup butter 2 medium onions, minced V* cup flour 1 cup canned tomatoes % garlic dove, minced few sprigs parsley 6 whole doves V* teaspoon ground mace 1 teaspoon granulated sugar juice of one lemon % cup sherry Cut turtle meat into one inch cubes. Put meat with water in kettle and bring to boil, simmer for 10 minutes. Strain, reserving broth. Melt three tablespoons of the butter in kettle. Add turtle meat and brown on all sides. Remove meat and add remaining butter to kettle. Add tomatoes and brown lightly. Add Hour and stir until browned. Add turtle meat and next eight ingredients. Add enough water to broth to make four quarts and add to mixture in kettle. Bring to boil, cover and simmer for three hours. Add sherry and reheat. Serve. MOCK TURKEY 2 pounds hamburger browned in butter salt and pepper to taste 2 cans cream of chicken soup 1 can celery soup 4 cups milk 1 large package bread stuffing (or 1 loaf) Mix together and place in pan. Bake at 350°F. for 45 minutes. The cook recommends that the recipe be put in two casseroles, and she freezes one and serves the other. Marlene Bomgardner Annvflle, Pa. BROWN BETTY PUDDING 4 cups sliced apple % cup brown sugar 2 cups bread, cut in cubes 2 teaspoons butter little cinnamon % cup hot water Slice the pared apples very fine. Brush a pudding pan with butter, place a layer of apple on the bottom, then place a layer of bread cubes and half the sugar. Add another layer of apples, then the rest of the bread, next the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon. Add % cup hot water, cover the pan and bake m a moderate oven, 350°F. for 30 minutes or more. Remove cover and brown. Serve with lemon sauce. LEMON SAUCE 3 tablespoons granulated sugar 1 tablespoon cornstarch 1 tablespoon lemon juice little salt 1 teaspoon butter 1 cup boiling water Combine the sugar, salt, and cornstarch and mix thoroughly. Slowly add the water and cook in double boiler until mixture thickens. Add the butter and stir until melted. Stir m the lemon juice. BUTTERSCOTCH CHOCOLATE CAKE % cup butter 1 cup granulated sugar 2 eggs 1 cup buttermilk V* cup water 1 teaspoon vanilla 1% cup flour IVz teaspoons baking soda % teaspoon salt 2 squares melted unsweetened chocolate Preheat oven to 350*F. Grease and flour a 13x9x2 inch pan. Combine butter, sugars, eggs, vanilla, and cooled chocolate. Beat for about five minutes with electric beater on high or until fluffy. Sift flour, baking soda, and salt. Add one-fourth of the dry ingredient mixture to the creamed rr> ",,ie then add one-third of the buttermilk, then one-' <.er of the dry ingredient t etc. Add Home on the Range Mrs. Aaron B. Shirk Lebanon, Pa. water and blend thoroughly. Pour mto the pan and bake 35 to 40 minutes. Remove from pan after cooling for 10 minutes. While cooling, prepare butterscotch filling. BUTTERSCOTCH FILLING 1 cup brown «ngar f packed) 3 tablespoons flour 1 cup milk 2 egg yolks, slightly beaten 2 tablespoons butter 1 teaspoon vanilla 2 cups whipped cream nuts Combine-sugar, and flour in a pan. Stir in milk. Cook over medium heat, stirring constantly, until thick and boiling. Boil one minute, stirring constantly. Remove from heat, slowly stir half this mixture into egg yolks. Return new mixture to pan with remainder of first mix ture. Boil one minute, stirring constantly. Remove from heat, blend in butter and vanilla. Cool. Spread on top of cooled cake. When cooled, spread entire cake with whipped cream and sprinkle with chopped nuts. Mable Brubaker Lititz, Pa. TASTY TV TENDER ROUND STEAK Spounds beef round steak, Vz inch thick V* cup flour 2 teaspoons dry mustard 1% teaspoons salt 1/8 teaspoon pepper cup shortening % cup water 1 tablespoon Worcestershire sauce Cut round steak in serving size pieces. Trim excess fat from meat, slash edges to prevent curling. Combine flour, dry mustard, salt and pepper, use to coat meat. Reserve remaining flour mixture. Melt shortening in skillet, brown meat, half at a time, on both sides. Push meat to one side, stir in reserved flour mixture. Combine water and Wor cestershire, stir into skillet mixture. Cook and stir until thickened and bubbly, about two to three minutes, reduce heat Cover and simmer for one to IV* hours or until meat is tender. Remove meat to warmed platter. Skim excess fat from gravy, drizzle gravy over meat. IVz cups diced cooked ham 1 cup chopped onion % cup sliced celery 1 clove garlic, minced 1 medium green pepper, cut in thin strips 2 tablespoons oil 1 can chicken broth lean tomato sauce % cup water 1 cup chopped cooked chicken % cup uncooked rice 2 tablespoons minced parsley V* teaspoon Worcestershire sauce 1/8 teaspoon pepper Saute nam, omon, celery, garlic, and pepper in oil until lightly browned. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 40 minutes. Stir oc casionally. 1 quart apple juice 1 cup pineapple juice 1 lemon % cup sugar Combine ingredients. Chill and serve over ice, Esther Mae Martin Pine Grove, Pa. JAMBALAYA APPLE PUNCH 1 dozen oranges 1 dozen lemons 2 larg#canspineapple juice (46 oz.) 1 large can apricot nectar (46 oz.) 2 quarts apple juice Squeeze out juice of oranges and lemons. Add other ingredients to mixture. Add water and sugar to the above ingredients to suit taste. Makes about 16 quarts. Mrs. Charles Biehl Mertztown, P*. COUNTRY FRIED PORK CHOPS 4 pork chops 1 can sliced mushrooms 1 tablespoon shortening 1 can condensed cream of celery soup Vz cup water V* teaspoon thyme, crushed 6 whole small white onions 1 cup sliced carrots In a skillet, brown chops, and mushrooms in shortening. Pour off fat. Stir in soup, water, and thyme. Add onions and carrots. Cover, cook over low heat, about 45 minutes or until tender. Stir now and then. Makes three to four servings. HUNGARIAN GOULASH \Vz pounds beef cubes 2 tablespoons shortening 1 can condensed tomato soup (10% oz.) Vz cup sour cream % cup water 1 cup sliced onions 1 tablespoon paprika 1/8 teaspoon pepper 4 medium potatoes (quartered) In a heavy skillet or pan, brown beef in shortening, pour off fat. Stir in remaining ingredients, except potatoes. Cover cook over low heat for IVz hours. Stir now and then, add potatoes, cover and cook over IoW heat for one hour, or until meat is tender. Stir now and then. Makes four servings. DING’S CHICKEN CHOW MEIN 1 cup chopped onions 1 cup chopped celery 2 tablespoons chopped pimento 1 can chicken broth (13% oz.) 2 cans cream of mushroom soup 114 oz. can boned chicken, diced % teaspoon salt V< teaspoon pepper 1 package frozen peas 2 No. 2% cans of chow mein noodles Simmer onions and celery in chicken broth until tender. Add mushroom soup, diced chicken, salt, pepper and pimento. Cook slowly for 30 minutes Add peas, cook until peas are tender. 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