C6—Lancaster Farming, Saturday, May 31,1980
Hone On The Range #|
As we enter the season for family reumons and picmcs,
many of us will be searching for something different to
take as our contribution to the covered dish meals. Today
we have at least six recipes that would make excellent
choices for these family occasions.
For those hot summer days, why not make your con
tribution Summer Cool Salad, with its sweet-tart fruit and
vegetable goodness. Or for a colorful addition to the picnic
table, Pink Salad might be a good choice. Apple-Roquefort
Potato Salad puts a new twist on the standard potato dish,
and if you prefer your potatoes hot, why not try Gourmet
Potatoes in a pretty casserole.
Raisin pies are popular with country folk, but today we
have a Raisin Creme Pie that’s different enough to make
the dessert lovers take notice. And if salads are your
thing, the Citrus Peanut Dressing will give your next fruit
salad new appeal.
Many other good ideas for those summer meals can be
found m the column today, so why not try something new
on your family soon
PINK SALAD
120-ounce can crushed pineapple
8-ounces cream cheese
1 pint whipping cream
1 jar maraschino cherries
18-ounce package lemon gelatin
2 oranges
Dissolve gelatin m 1 cup of hot water. Mix cream cheese
into the hot mixture. Use juice from 2 oranges, pmeapple
and chemes. Add enough water to make a cup. Add to
gelatin. Add chopped cherries and pineapple to the
mixture. Chill until partially set Whip cream and fold into
the mixture. Chill until set
SUMMER COOL SALAD
18 large marshmallows
1 cup milk
16-ounce package lime gelatin
1 number 2 can crushed pmeapple
1 cup grated carrots
1 cup chopped celery
1 cup cottage cheese
% cup salad dressing
1 cup cream, whipped
% cup nuts, optional
Melt marshmallows and milk m top of double boiler.
Pour over gelatin and stir until dissolved. Cool. Add
pineapple, carrots, celery, cottage cheese and salad
dressing. Chill until it starts to jell. Fold in whipped cream
and nuts. Pour into 8 cup mold or 9x13 inch glass dish.
Refrigerate until set.
YELLOW CAKE DELUXE
% cup butter or margarine, softened
1% cups sugar
2 eggs
1% teaspoons vanilla
3 cups sifted cake flour
2% teaspoons baking powder
IV* cups milk
Cream butter. Add sugar gradually, creaming until
light. Add eggs and vanilla and beat until fluffy. Sift
together flour, baking powder, and 1 teaspoon salt. Add
creamed mixture alternately with milk, beating after
each addition Beat 1 minute. Bake in 2 greased and
lightly floured 3xlVz inch round layer pans in 350° F. oven
for 30-35 minutes. Cool 10 minutes Remove from pans.
Cool. Fill with Lemon Filling Frost with Seven Minute
Frosting.
LEMON FILLING
3 /< cup sugar
2 tablespoons cornstarch
dash of salt
3 /4 cup water
2 egg yolks, slightly beaten
3 tablespoons lemon juice
1 teaspoon grated lemon peel
I tablespoon butter
Combine sugar, cornstarch and salt in a saucepan Add
water, egg yolks and lemon juice Cook over medium heat
until thick Remove from heat and add grated lemon peel
and butter Cool
•sEVEN MINUTE FROSTING
2 egg whites
V-2 cups granulated sugar
2 teaspoons light com syrup
x 4 teaspoon cream of tartar
h cup cold water
dash of salt
1 teaspoon vanilla
Place all ingredients except vanilla in the top of a
Taste treats abound in toda
Mary Grace'Gardner, Newburg
Anna Wenger, Manheim
Recipes for dairy month are pouring in. If you
haven't mailed yours yet, why not send in your
favorite recipe using milk, cheese, or any other
dairy product such as those pictured here. Recipes
for dairy month will be accepted until June 21.
Special gifts have been chosen for each person
double boiler (don’t place over water). Beat Vz minute at
low speed on electric mixer to blend. Place over boiling
water, but not touching the water. Cook, beating con
stantly, until stiff peaks form, about 7 minutes. Don’t
overcook. Remove from water and add vanilla. Beat until
spreading consistency, about 2 minutes.
Edwina Musser, Myerstown
CITRUS PEANUT DRESSING
Vi cup peanut butter
V* teaspoon grated orange peel
V* teaspoon prepared mustard
Vz cup dairy sour cream
3 tablespoons orange juice
Combine peanut butter, orange peel, mustard and a
dash of salt. Gradually stir in sour cream and orange
juice. Serve with fresh fruit salad. Makes 1 cup dressing.
Mrs. Charles Biehl, Mertztown
PUFFY CHEESE BAKE
4 slices bread, buttered
2 eggs
1 cup light cream
2 tablespoons butter or margarine, melted
Vz teaspoon salt
Vz teaspoon dry mustard
Vi teaspoon paprika
dash cayenne red pepper
\Vz cups shredded process American cheese, 6 ounces
Heat oven to 350° F. Butter baking dish, BxBx2 inches.
Cut each slice of bread diagonally into 4 triangles. Line
bottom and sides of baking dish with bread triangles. For
a crown effect, place 8 triangles upright against sides of
dish. Arrange remaining tnangles on bottom of dish. Beat
eggs slightly, add remaining ingredients and mix well.
Pour mixture into baking dish. Bake uncovered 3040
minutes Makes 4 servings.
DAIRY CASSEROLE
4 tablespoons margarine
l h 2 pounds ground beef
1 teaspoon garlic powder
dash of pepper and salt
15-ounce can tomato sauce
8-ounces sour cream
8-ounces cottage cheese
1 cup chopped onions
8-ounces egg noodles
Carol Fantom, Delta
’s recipes
whose dairy recipe we use. It’s our way of sayirm
thank you to you and to the dairy industry. Your
small amount of time will be well rewarded. Send
your recipe to Lancaster Farming, Box 366, Lititz,
PA 17543. Don’t forget to include your name and
complete address.
Brown beef m margarine and add garlic powder and
seasonings. Add tomato sauce. Simmer % hour. Mix dairy
products and onions in bowl. Cook noodles. In greased
casserole, start with some sauce, then noodles, then
cheese mixture. Top with remaining sauce. Bake un
covered at 350° F. tor 30 minutes. Serves 6.
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
vsmswm Apple Dessert withasssai
Streusel Crumbs
2 tbsp. sugar 1 tbsp. lemon juice
Vi tsp. nutmeg Vi cup butter or
1/8 tsp. salt margarine
Vi tsp. gtrated lemon Va cup sugar
rmd 2 tsp. HB. MOLASSES
6 Ig. tart cooking apples 1 cup sifted enriched
Vi cup HB MOLASSES flour
Heat oven to 375 de. F (moderate). Mix first four
ingredients. Slice apples 1/8 inch thick. Arrange in
alternate layers with sugar mixture in a 6 x 10 x 2
inch casserole. Dribble molasses and lemon juice
over apples. Cream butter or margarine, sugar and
remaining molasses; add flour. Mix to a crumb con
sistency; sprinkle over apples. Bake 50 minutes or
until apples are tender and crumbs are brown.
Pear Dessert with Streusel Crumbs; Replace ap
ples with pears
YIELD: Six to eight servings
for newhecipes
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215; 273-3776 £
ZOOK MOLASSES CO.?
Stm 50 West Main St., Honey Brook, PA
Call Toll Free Area Codes-215 & 717 £
■ 800-662-7464 y
Donna Lencoski, Latrobe
(Turn to Page C 9)