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 <aip granulated pickling salt.
Bring to boiling; fill hot jars to within Vz inch of top. Ad
just lids. Process in boiling water bath for five minutes.
HOT DIP
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