—Lancaster Farming, Saturday, September 23,1978
52
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Home on the Range
Grapes are great for any time
Grapes are featured in the Home on the Range recipes
this week, and there seems to be a wide variety of ways
that grapes can be used to add a little something extra to a
meal.
It seems hard to beleive but it will soon be October and
time for the garden clean-up recipes as well as the other
themes which will be seen during that month. Don’t forget
to take the time to check our recipe theme calendar and
send your recipes to Lancaster Farming, Box 366, Lititz,
Pa. 17543.
CHICKEN AND GRAPES
2 large chicken breasts, boned, split, and skinned
2 tablespoons butter
% cup grape juice
1 bunch seedless grapes
Vz cup chopped nuts (optional)
Saute chicken breasts in butter until they are golden.
Then add grape juice and stir the juices, to dissolve them,
reducing heat. Simmer for ten minutes, covered. Before
serving, add one bunch of seedless grapes and the nuts, if
desired. Simmer for ten more minutes. Serve warm.
Serves four.
GRAPE SURPRISE
1 envelope unflavored gelatin
Vt cup cold water
1 cup boiling water
Mj cup granulated sugar
6 ounces grape-juice concentrate
3 tablespoons lemon juice
1 cup seedless grapes cut in half
2 bananas, diced
Mix cold water and gelatin,‘adding boiling water, and
mixing well. Add sugar and stir until dissolved. Stir in the
grape juice and lemon juice, mixing again and then
refriegerate until slightly thickened. Then add grapes cut
in half and sliced bananas. Refrigerate in molds. Can be
served as a dessert salad on greens.
FROSTED GRAPES
clusters of grapes
slightly beatedn egg whites
granulated or colored sugar
Dip small clusters of grapes into slightly beaten egg
whites, then dip them into granulated or colored sugar.
Dry on a rack and serve as either a snack or a desert.
Sylvia J. Ruoss
Blain, Pa.
GRAPE JUICE CONCENTRATE
10 pounds grapes '
7 cups water
3 pounds granulated sugar
Boil and press the ten pounds of grapes with the seven
cups of water. Then add the sugar and boil and bottle.
Process in hot water bath for 15 minutes. Before drinking,
add three parts water to one part juice.
GRAPEJELLY
5% pounds ripe Concord grapes
Vz cup water
7 cups granulated sugar
4 ounces fruit pectin liquid
After removing stems from washed grapes, crush the
grapes. Add water, and simmer for ten minutes, covered.
Squeeze out four cups of juice. In a large saucepan,
measure sugar and juice, and mix. Brmg to a bod. Stir in
pectin, and boil hard for one full minute, stirring con
stantly. Remove from heat. With a metal spoon, skim off
foam. Fill jelly glasses at once, placing paraffin on top
and letting cool.
4 cups Concord grapes
% cup granulated sugar
Vh tablespoon lemon juice
1 tablespoon quick cooking tapioca
Remove grapes from skins, saving the skins. Cook the
pulp until the seeds loosen, then press through coarse
sieve. Mix sieved pulp, skins, and rest of ingredients, let
stand for five minutes. Place in lined pie plate. Bake at 425
degrees F. for 45 minutes or until crust is nicely browned.
Good served warm or cold.
GRAPE DESSERT
-1 package lemon-lime gelatin
1 cup hot water
1 cup cold grape juice
IVz cup seedless grapes
3 ounces soft cream cheese
3 tablespoons milk
Dissolve the gelatin in the hot water and add the grape
juice. Refrigerate in individual dessert dishes untd it
begins to harden. Then add grapes, stirring gently.
Refrigerate until completely set. Serve with whipped
cream and garnish with grapes.
Junior Cooking Edition
Here are some more ap
plicious recipes sent in by
our junior readers. This
week try something new like
apple fritters, Norwegian pie
carmel pudding, or easy
apple treat. Apple crunch,
apple cookies, dutch apple
pies, and apple crisp are also
featured. And of course,
there is always room for a
scoop of homemade ice
cream to top off these new
desserts.
The first half of October’s
Junior Cooking Edition will
feature garden clean-up
recipes (relishes, pickles,
etc.).. To bring in the
Halloween festivities, we
will feature your favorite
party nibblers, candy and
punch recipes, the last two
weeks of October, for a fun
and delicious ghost and
goblin holiday.
When sending in your
favorite recipes, don’t forget
to include your complete
name, address and age.
Recipes should be sent to
Lancaster Farming, Junior
Cooking Edition, Box 366,
Lititz, Pa. 17543.
APPLE FRITTERS
1 egg, beaten
Va cup milk
1 cup flour
V* teaspoon salt
2 tablespoons granulated
sugar
IV* teaspoons bakmg powder
Combine egg and milk,
then add remaining
GRAPE PIE
ingredients. Add as many
peeled and diced apples as
desired. Drop batter by
tablespoonfuls on hot oiled
griddle. Turn as fritters
brown.
Stephanie Dolinger
Age 9
New Park, Pa.
NORWEGIAN PIE
2 cups apples
1 cup nuts
IVz cups granulated sugar
1 cup flour
2 teaspoons baking powder
Vi teaspoon salt
2 eggs
Vi teaspoon vanilla
Mix dry ingredients, add
eggs, apples, nuts and
vanilla, mixing thoroughly.
Bake at 350°F. for 30
minutes. This can be cut into
small squares and be eaten
like date pudding with a
topping.
Alta S. Zimmerman
Age 13
Narvon, Pa.
CARMEL PUDDING
1 cup brown sugar
Va cup flour
% teaspoon salt
1 cup water
1% cups milk
3 egg yolks
1 teaspoon butter
Vh teaspoon vanilla
Mix brown sugar and flour
together. Add salt and egg
yolks, gradually add milk
and water. Bring to a boil.
Remove from heat. Add
vanilla and butter. Let cool.
% cup sour cream
2 tablespoons brown sugar
2 pounds seedless'grapes .
Mix together sour cream and brown sugar and place in
refrigerator for one hour.. Just before serving, add grapes
and stir lightly to mix well. Serve cold-. T'
Top with cream, chopped
peanuts and bananas.
Anna Mae Zimmerman
, Age 12
Narvon, Pa.
EASY APPLE
TREAT
4 cups homemade ap
plesauce, preferably
made from Mclntosh
apples and not sweetened
Vi cup raisins
Vi cup chopped black
walnuts (or regular
walnuts can be sub
stituted)
Vz teaspoon cinnamon
whipped cream
Combine the applesauce,
raisins, walnuts, and cin
namon in a serving bowl and
let stand in a cool place for at
least four hours before
serving. Serve topped with
whipped cream. Yields six
servings.
APPLE CRUNCH
1 quart sliced apples
1 cup granulated sugar
1 tablespoon flour
1 teaspoon cinnamon
1/8 teaspoon salt
Topping
% cup oatmeal flakes
% cup brown sugar
V* cup melted butter
V* teaspoon baking soda
Pare and slice apples.
Combine sugar, salt, cin
namon and flour. Sprinkle
over apples. Place apple
mixture in the bottom of a
greased baking dish.
Combine oatmeal, brown
FANCY GRAPES
sugar and baking'soda. Adc
melted butter and rub into
oatmeal mixture to make
crumbs. Place crumbs on
top of the apples patting
them down evenly. Bake at
375°F. for approximately 40
minutes. Serves six to eight
Serve with rich milk or
whipped cream as desired.
APPLE COOKIES
1 cup firmly packed light
brown sugar
cup shortening
1 egg, beaten
1% cups sifted all-purposf
flour
x k teaspoon baking soda
Vz teaspoon salt
1 teaspoon cinnamon
Vz teaspoon nutmeg
V* teaspoon allspice
1 cup chopped apples
Cream sugar and shot
tening until very light. IV®
in beaten egg. Sift do
ingredients and add 0
mixture. Stir in apples. Dro
in balls on greased cook
sheets. Bake 12 to 15 minutt
at 325*F.
DUTCH APPLE
PEE
9 inch pie shell, unbaked
W 1 tart apples
% cup granulated sugar
r teaspoon cinnamon
2 tablespoons butter
(Turn to Page 54)
Matilda H. Mas!
Dover, Del
Frances Hoov<
Age I
Leola, P 1