96 —Lancaster Farmfng, Saturday, Marefr 17,1979 Home on the Range .' Tasty breakfasts help you face the world Every morning you have to get up and face the world, and a good breakfast is the best start you can get. Today’s Home on the Range is filled with recipes to wake you up and get your motor going. This is the last chance to send in your Spaghetti Varieties, which will 11111 the week of March 24. And Casserole Classics will follow to close out the month of March. April will begin with Easter specialities, any of those good foods which are made specially for this time of year. April 14 will be devoted to Cakes and Frostings. This is the chance for all the bakers to bring out their specialties. And as Spring greets us. Early Salad ideas will be welcome for the week of April 21, any that call for those early vegetables that grace the garden. And rounding out that month will be soups and sauces. If you have a recipe that you would like to share, send it to Home on the Range, Lancaster Farming, Box 366) Lititz, Pa. 17543. SOUR CREAM PANCAKES % cup flour % teaspoon salt 1 teaspoon granulated sugar 1 cup sour cream V* teaspoon baking soda 1 cup cottage cheese 4 well beaten eggs Combine flour, salt, sugar, sour cream, baking soda, cottage cheese, and eggs. Cook slowly in a hot skillet or on a hot griddle until brown. Turn over and brown on other side. Serves four. OATMEAL BUTTERMILK PANCAKES IV2 cup rolled oats 2 cvups buttermilk Vz cup whole wheat flour 1 teaspoon baking soda 1 tablespoon brown sugar 1 teaspoon salt 1 2 eggs, beaten 1 tablespoon vegetable oil Mix ingredients together and pour on hot griddle. Brown on one side and flip. Brown on other side and serve. JOHNNYCAKE V* cup melted shortening Vi cup granulated sugar legg 2 teaspoon cream of tartar 1 teaspoon baking soda 1 cup sweet milk or milk 1 cup flour 1 cup com meal 1 teaspoon salt Sift together all the dry ingredients. Combine the milk, egg, and melted shortening. Add these liquid ingredients Mrs. Eva S. Rubinosky Upper Gwynedd, Pa. s - This ham or chicken omelet, which can be made from leftovers, is a nice treat to greet you at your all at once to the dry ingredients and beat only until they are moistened. Bake in a greased BxB inch pan at 400 Degrees F. for 30 minutes. Cut in squares. JOHNNYCAKE cup melted shortening V* cup granulated sugar legg 2 teaspoons cream of tartar 1 teaspoon baking soda 1 cup sweet milk or milk 1 cup flour 1 cup com meal 1 teaspoon salt Sift together all the dry ingredients. Combine the milk, egg, and melted shortening. Add these liquid ingredients all at once to the dry ingredients and beqt only until they are moistened. Bake in a greased 8 by 8 knch pan at 400 Degrees F.for 30 minutes. Cut into squares and serve. 2 eggs 1 cup scant milk IVz cups flour 3 teaspoons baking powder Vz teaspoon salt Beat egg thoroughly. Add milk and shortening. Sift flour, salt and baking powder twice. Add the liquid ingredients and beat two minutes. Pour into hot, well greased mu "in tin. Bake 400 Degrees F. oven for 20 minutes. ALMOND CRUNCH CEREAL 3 cups rolled oats, uncooked Vh. cups coconut shreds Vz cup wheat germ or soy grits 1 cup sunflower seeds V* cup sesame seeds % cup honey V 4 cup vegetable oil Vz cup cold water 1 cup slivered almonds or walnuts Vz to 1 cup raisins Preheat oven to 225 Degrees F. In a large mixing bowl, combine rolled oats, coconut shreds, wheat germ or soy grits, sunflower seeds, sesame seeds; and mix ' thoroughly. Add honey, oil and cold water, and mix until crumbly. Spread mixture in shallow greased baking sheet. Bake for Vh. hours, stirring every 15 minutes. Add one cup of slivered almonds or walnuts. Continue to bake M* hour longer. Turn off oven and cool in oven. Add Vz to 1 cup of raisins at this point. Stir m tightly sealed container. Serve plain or with milk and fruit. Yields eight cups. Mrs. Ivan W. Martin Penn Van, N.Y. BREAKFAST PUFFS morning breakfast table 5 pounds brown sugar 8 pounds whole’wheat flour IV* tablespoons salt Vz pound melted margarine IVz teaspoons maple flavoring / 2 tablespoons vanilla 2 tablespoons baking soda 2%,quarts buttermilk or sour milk Put sugar, flour, and salt into a large bowl. Mix well. Add margarine, maple flavoring, baking soda, vanilla, and milk. Put in pans and spread evenly with a spoon or spatuala. Bale at 350 Degrees F, until done. Crumble when cool. Makes 15 pounds. HONEY BROOK MOLASSES ’> • BAKING MOUSSES • TABLE SYRUP • BLACKSTRAP MOLASSES • CUP & SAVE FOR YOUR RECIPE FILES: ''V SHTO-Ft Y CAKE Bake 350° -45 min 1 lb brown sugar Va lb margarine 4 cups flour Mix together into small crumbs, save 2 cups for top Lay remaining crumbs on bottom of 13” x 9” pan and press tightly Mix Well 2 cups Honey Brook Baking Molasses 2 cups boiling water 2tsp baking soda 1 tsp salt Pour mixture on top of crumbs Place remaining 2 cups of crumbs on top Look tor Honey Brook Molasses with THE BEEHIVE at your local grocer. If not available call: (215) 273-3776 •M.. ZOOK MOUSSES '%■< CO. * West Main St.. Honey Brook, PA . GRAPE NUTS Miss Anne Blank Narvon. Pa. (Turn to Page 97) V
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