—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 >
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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)
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Debra Shultz
Halifax, Pa.