—Lancaster Fanning, Saturday, October 7,1978 54 Home on the Range The end of the garden is drawing near As Autumn is felt more and more, and the days grow shorter, while the nights become more nippy, it is time to think about getting those last tasty vegetables from the garden. This week’s Home on the Range offers recipes which will give you different ideas about how to utilize the season’s crop. Don’t forget to check the recipe theme calendar and send your contributions to Home on the Range. This week we added the theme of Stuffings, as we move into November, which is the month that we will be featuring ideas to make a more delicious Thanksgiving. Send your recipes to Home on the Range, Lancaster Farming, Box 366, Lititz, Pa. 17543. MEATBALLS AND ZUCCHINI 1 pound hamburger legg Vz cup uncooked oats Vz teaspoon salt V* teaspoon pepper 1 can mushroom soup 5 young zucchinis (about 2% pounds) % teaspoon basil Combine meat, egg, oats, salt and pepper. Shape into «mail halls. Brown balls over low heat. Pour off fat. Add soup. Scrub zucchini well and cut an to Vz inch chunks. Add with basil to meat mixture. Cover and cook over low heat 25 minutes. Zucchini should seem tender, but not mushy. Serves six. INDIA RELISH 5 quarts green tomatoes, chopped fine 1 pint onions, chopped fine 6 peppers, chopped fine % cup salt 3V* pound granulated sugar 1 quart vinegar 1% tablespoon mustard seed 2 tablespoons celery seed 1 tablespoon tumeric Chop tomatoes, onions, and peppers, and add salt Let stand several hours or overnight Drain through colander, then add remaining ingredients. Boil for about % hour, then can. CHICKEN WITH FRESH VEGETABLES 4 broiler-fryer chicken breast quarters 3 tablespoons batter 3 large zucchini squash 3 large fresh tomatoes 1 cup chopped green onions 1 teaspoon lemon juice i teaspoon salt % teaspoon pepper Id a large frying pan, melt butter over medium-high heat. Add rhickqn and brown on all' sides for about 30 minutes. Slice zucchini length-wise and cut in one inch pfores, cut tomatoes into ore inch chunks. Stir in green onions, zucchini and tomatoes. Reduce heat to low, add lemon juice, salt and pepper. Cook uncovered for about 20 minutes or until chicken can be easily pierced with a fork. Makes four servings. EGGPLANT CASSEROLE 1 tablespoon margarine 1 medium onion, chopped 1 green pepper, seeded and chopped 1 large or 2 small eggplants, peeled and cubed Mr*. Ooris Grube New Providence, Pa. Si V4f v'w > - v Chicken combines with seasonal fruits and vegetables to produce colorful, refreshing and a highly nutritious meal. Seen in the Home on the 1 teaspoon salt 1/8 teaspoon pepper 1 can tomato sauce (six ounces) % cup water 12 ounce can corned beef 1 cup grated cheese or cheese food Using a large skillet or heavy pan, melt margarine. Add onion and green pepper, cooking slightly. Add eggplant, salt, pepper, tomato sauce, and water. Cover and cook five minutes. Mix in corned beef, broken into pieces. Put mixture in a greased caserole. Top with cheese. Bake uncovered in 350 Degree F. oven for 20 to 30 minutes until eggplant seems tender. CUCUMBER RELISH 12 large cucumbers 3 onions 3 peppers 1 tablespoon salt 1 cup vinegar 3 stalks celery / Grind the cucumbers, onions, peppers, and celery. Add other ingredients and boil for ten minutes. Put in hot, sterilized jars. RED BEET RELISH 1 dishpan red beets, diced and cooked 3 large onions 1 stalk celery 6 peppers 3 cups granulated sugar 2 cups vinegar 1 cup water salt to taste Mix ingredients, then place in hot sterilized jars. Boil in hot water bath for 20 minutes. 1 dozen ears of corn 1 quart celery 1 quart lima beans 4onions [m, 4 green peepers 2 red peppers 3 cups granulated sugar 1 pint diluted vinegar^ 1 tablespoon salt Grate corn from ears. Mix ingredients, slicing and dicing vegetables. Put m hot, sterilized jars. Boil for 20 minutes in a hot water bath. CORN SALAD Mrs. Charles Biehl Mcrtztowu, Pa. Range this week is chicken with fresh vegetables, along with several other tempting ideas, for using those last garden entrees. : NOODLES AND CABBAGE 2 sticks butter 1 bag bow-tie noodles 1 head cabbage 1 onion 1 teaspoon salt Vz teaspoon black pepper Grate cabbage and onion. Melt (me stick butter,'add cabbage, onion, salt and pepper. Fry until soft and light brown. Boil noodles, add above ingredients to noodles. Also add last stick of butter. Mix well and serve. ZUCCHINI SOUP , 4 cups water 4 chicken wings 7 meatballs, made as you like them Vi cup celery, chopped fine Ismail onion, diced 1 tablespoon freshparsley Vz cup carrots, sliced lean tomato sauce 1 small zucchini, sliced fine % cup peas % cup spaghetti broke in small pieces salt and pepper Simmer water, chicken wings, and meatballs for Vz hour. Then remove wings, discard bones and fat and add meat to broth. Add celery chopped fine, small diced onion, fresh parsley, sliced carrots, can of tomato sauce, zuc chini sliced fine, the % cup of peas, and the % cup of spaghetti broke into small pieces. Simmer together until vegetables are soft. Add the salt and pepper to your liking. Serve i n bowls and sprinkle with oregano and romano cheese before serving. % peck green tomatoes 8 red peppers 2 or more large onions 1 pint vinegar 1 pint granulated sugar 2 sticks cinnamon 2 tablespoons whole allspice 2 tablespoons whole cloves 1 tablesppon celery seed 1 teaspoon mustard seed Put the green tomatoes, peppers, and onions through a chopper. Boil for 13 minutes and remove from the stove and salt. Boil for IS minutes again. Drain through the colander. Add the vinegar, sugar, cinnamon, whole RELISH (Turn to Page 55) ?<y v Debra Shultz Halifax, Pa.
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