GO—Lancaster Fanning, Saturday, December 2,197> These regal swans, made from a pineapple sliced in half lengthwise, would be a treat to put onanyta Holiday recipes as good as they LEBANON Food is more than just to eat was the point brought home by Lois Donley, home economist from Lebanon County, in her recent presentation at the Lebanon County Extension Holiday for Homemakers. Using a variety of ingredients she showed how .special holiday recipes can “taste delicious and look lovely”. One of her creations' was a pineapple swan, a simple holiday treat made from a pineapple split in half, which forms the body of the swan. Bright maraschino cherries lined the back of the pineapple farming stately wings. The proud arched head of the bird was made from pieces of pineapple stuck on toothpicks. Telling her audience that Christmas is a special time for special foods, she shared the following recipes. "* PEPPERONI MUSHROOMS 12 large mushrooms 2 tablespoons butter 1 medium finely chopped onion 2 ounces pepperoni, diced y*. cup finely chopped green pepper 1 small clove garlic, minced % cup finely crushed rich round crackers (12) 3 tablespoons Parmesan cheese 1 tablespoon snipped parsley Vz teaspoon seasoned salt V* teaspoon oregano y» cup chicken broth Wash mushrooms. Remove stems, finely chop steins and reserve. Drain caps on paper towel. Melt butter or margarine in skillet, add onion, pepperoni, green pepper, garlic, and chopped mushroom steins. Cook until vegetables are tender, but not brown. Add crackers, cheese, parsley, salt, oregano, and pepper. Mix well. Stir in chicken broth. Spoon stuffing into mushroom caps, rouding caps. Place caps in shallow baking pan. Bake uncovered in 325 Degrees F. oven for 25 minutes. STUFFED MUSHROOMS 8 ounce package cream cheese 3 ounces Parmesan cheese garlic salt and pepper to taste and milk to thin mushroom caps Beat with electric mixer ‘ and place mixture in mushroom caps and broil. MRS. OLDHOUSER’S VEGETABLE DIP 1 tablespoon water 2 tablespoons vinegar 1 tablespoon granulated sugar legg salt 8 ounce package cream cheese 2 tablespoons onion afld green peppers, finely chopped Mix water, vinegar, sugar, and egg together. Heat over medium heat until thickened. Cool. Beat softened cream cheese. Add vinegar mixture to cream cheese. Add onions and green peppers. look taste 8 ounces cream cheese 1 small jar, V* cup, dried beef, finely chopped 1 tablespoon green pepper 1 tablespoon minced onion 1 tablespoon pepper ' 1 small container sour cream Mix ingredients and heat at'3so Degrees F. for 15 minutes. Serve on party rye or pumpernickel bread. CITRUS HONEY PEAS 1 tablespoon grated orange and lemon rind 2 tablespoons butter juice of one orange juice of one lemon V* cup honey " 2 cups cooked fozen peas, or 1 No. 303 can early garden peas, drained Va cup chopped pimento Saute rind in butter for two or three minutes. Stir in juice and honey. Cook rapidly for several minutes or until thickened. Add peas and pimento, heat. Serves four. PUMPKIN CHEESECAKE 1% cup graham crackercrumbs Vi cup finely chopped pecans 3 tablespoons granulated sugar V* teaspoon pumpkin pie spice 6 tablespoons butter 1 carton (16 ounces) creamed cottage cheese, small curd 4 eggs 3 packages, (8 ounces each) cream cheese, softened 1 cup granulated sugar 2 tablespoons flour 1 teaspoon grated orange rind 1% teaspoon pumpkin pie spice % teaspoon salt 1 can (1 pound) pumpkin or 2 cups cooked pumpkin, cups butternut squash 1 pint sour cream V* cup orange marmalade 1 orange Mix graham cracker crumbs, pecans, sugar, pumpkin pie spice, and stir in butter. Press mixture evenly on bottom and IVz inches up side of 10 inch springform pan. Bake for ten minutes and cool. Mix cottage cheese and eggs in blender on high speed until smooth. Beat cream cheese, sugar, grated orange rind, pumkin pie spice, salt an dcottage cheese mixture irilarge mixer bowl until smooth. Fold in pumpkin. Pour into baked graham cracker crust. Bake at 300 Degrees F. for 1% hours. Cool on top of rangefcr one hour. Heat oven to 350 Degrees F. Mix sour cream and orange marmalade; spread over cheesecake. Bake for ten minutes; cool slightly and refrigerate. Cheesecake can be refrigerated up to ten days. DILLY GREEN TOMATOES 3% pounds green cherry tomatoes To each pint add: 1 clove garlic 1 tablespoon sliced red hot pepper 1 head fresh dill or teaspoon dillweed, or 2 tablespoons dillseed Wash tomatoes. Drain and pack into hot pint jars. Add seasoning to each pint jar. Combine two quarts water, 1 quart cider vinegar, and Vz wn. PA leavi Ben H. Walter Beavertown. 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