—Lancaster Farming, Saturday, March 31,1979 94 Home > on . the Range |||||j^ Innovative casseroles make your meal a 4 classic 9 “Classic” can hardly describe some of the casseroles featured in today’s Home on the Ranee, but they may very well become one of your family’s classic once you try them. Don’t forget to send in your Easter Specialties recipes for next week, and also the cake and frosting recipes, that only you make best. Recipes should be sent to Home on the Range, Lan caster Farming, 80x366, Lititz, Pa. 17543 1 pound ground beef 1 onion, minced 2 tablespoons fat 1 teaspoon salt 1/2 teaspoon granulated sugar 2 cups canned tomatoes 2 cups whole com 4 tablespoons butter 5 tablespoons flour green/red pepper, sliced Fry onion in fat. Add ground beef. Brown well. Add tomatoes com, sugar and salt. Blend flour and butter together until smooth. Drop butter/flour mixture into main mixture. Stir and cook until thickened. Pour into a casserole and top with sliced peppers. Bake at 375°F for 45 minutes. Using a 21/2 or 3 quart casserole dish. Serves six. 1 pound hamburger 4 medium potatoes, diced 3 medium carrots, diced 3 medium onions diced 1/2 cup uncooked rice 1 pint tomato, or juice Place hamburger, potatoes, carrots, onions and rice, in order as listed. Salt each layer. Pour tomatoes over all, cover and bake about two hours at 350*F. Makes six servings. LASAGNE ITALIAN© 1 pound ground beef 1/2 cup chopped onion 16-ounce can tomato paste 11/2 cups water 1 garlic dove, minced 2 teaspoons salt 3/4 teaspoon oregano leaves 1/4 teaspoon pepper 8 ounces lasagne noodles, cooked, drained 1 pound ricotta or cottage cheese 2 6-ounce pkgs. mozzarella cheese slices 1/2 cup (2 ounces) grated parmesan cheese Brown meat; drain. Add onion; cook until tender. Stir in tomato paste, water and seasonines. Cover: simmer 30 minutes. In 11% x 7% inch baking dish, layer half of noodles, meat sauce, ncotta cheese and mozzarella cheese; repeat layers. Sprinkle with parmesan cheese. Bake at 375*, 3p minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings. DAN’S CASSEROLE Daniel S. Horsemann Lancaster, Pa. SIX LAYER DINNER Mrs. J. Clyde Bowman Myerstown, Pa. Debra L. Cassel Dauphin County Dairy Princess A * ‘H*/ When ‘Delightfully Different Chicken Pie” is waiting in the freezer, no magic is needed to put a DELIGHTFULLY DIFFERENT CHICKEN PIE 1 broiler-fryer chicken, cooked and chopped (21/2-3 cups) 4 tablespoons butter 4 ounces fresh mushrooms, sliced V* cup chopped onion 5 tablespons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups chicken broth 1 can (8 ounce) water chestnuts, drained and sliced 1 tablespoon chopped parsley 1/2 cup sliced, stuffed green olives, divided In large fry pan, melt butter pver medium heat. Add mushrooms and onions and saute for about 5 minutes. Stir m flour, salt and pepper and brown for about 2 minutes. Add broth and stir until thickened. Remove from heat and stir in chicken, water chestnuts and parsley. Cool while making Rice Shell. RICE SHELL 4 tablespoons butter, melted , 4 ounces fresh mushrooms, chopped 1/2 teaspoon salt 1/8 teaspoon pepper 21/2 cups cooked rice 2 eggs, beaten 1 tablespoon chopped parsley 1/2 cup sliced, stuffed green olives, divided In large fry pan, melt butter. Add mushrooms, salt and pepper and saute about 5 minutes. Remove from heat and stir m rice, eggs and parsley. Pat into bottom and sides of 10-inch pie pan. Sprinkle with 1/4 cup sliced green olives, pour in prepared chicken mixture Sprinkle with remaining olives. w Freeze until ready to use in ziploc-type bag. At coo King time, remove from bag, bake in preheated 325°F. oven, covered, for 30 minutes. Remove cover mrrpaco heat to 350°F. and bake 45 minutes more, uncovered. Remove from oven and let sit 10 minutes before slicing. , If cooking immediately without freezing, bake 40 minutes at 350°F. Remove from oven and let sit 10 minutes before slicing. Makes 6 to 8 servings. % * ’ tasty and nutritious dinner on the table in minutes. BAKED BEANS 1 pint navy beans (soaked overnight) 11/2 teaspoon salt 11/2 pint tomato juice 3/4 cup brown sugar 1/2 cup chopped onions few slices bacon or weiners Soak beans overnight. Cook until soft. Add remaining ingredients. Bake at 350 Degrees F. for one hour. Beans are better if allowed to get cold and then are reheated. Mrs. Ivan W. Martin Penn Yan^N.Y. HONEY BROOK MOLASSES • BAKING MOLASSES • TABLE SYRUP • BLACKSTRAP MOLASSES • CLIP & SAVE FOR YOUR RECIPE FILES: GINGERBREADsmsmm 2 cups sifted enrich- 1 teaspoon cinnamon | ed flour 1% teaspoons ginger | % cup sugar % teaspoon cloves | 1 teaspoon salt & cup melted | % teaspoon soda shortening | 1 tsp. double-acting 1 cup. H.B. Molasses | or legg . | 1% tsp. cream of tar- % cup sour milk | tar baking powder, V* cup hot water i Heat oven to 350 deg. F. (moderate). Sift together | the first eight ingredients. Stir in melted shortening, I molasses, egg, and sour milk. Beat in hot water. | Bake 45 minutes or until done in a well-greased ! lightly floured, 9x9x2-inch pan. j YIELD: 9to 12 servings. i Look for Honey Brook Molasses with THE BEEHIVE at your local grocer. If not available call: (215) 273-3776 West Main St., Honey Brook, PA (Turn to Page 95) ZOOK MOLASSES CO.
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