C6—Lancaster Farming, Saturday, June 14,1980
4% Done On The Range 0$
Warmer weather has arrived and the kids are out of
school. Definitely the time has armed for that first or
second or whatever batch of homemade ice cream. Just in
case you don’t have a regular standby recipe, we have a
few delicious sounding ones to lead off the column today.
In addition, we have recipes for Baked Lasagna, Billed
Potato Salad, Impossible Quiche, and Finnish Pancakes
which are guaranteed to be finished quickly. So why not
try something new today or tomorrow?
ORANGE ICE MILK
% cup orange gelatin
1 cup water
1 cup sugar
1 tablespoon lemon juice
4 cups milk
% cup pineapple
Boil sugar and water together 1 minute. Remove from
the heat and add lemon juice and gelatin. Cool but do not
chill. Add milk and freeze. When partly frozen, add
pineapple and finish freezing. If a hand freezer is used, it
makes 2 quarts.
STRAWBERRY ICE MILK
2 3-ounce packages strawberry gelatin
2 cups water
2 cups sugar
juice of 1 lemon
6 cups of milk
Boil water and sugar together for a minute. Remove
from heat. Add lemon juice and gelatin and cool. Then add
milk. Pour into a 4 quart freezer can and freeze with 1 part
of salt to 6 parts of ice.
VANILLA CUSTARD ICE CREAM
2cups sugar
dash of salt
*4 cup cornstarch
1 quart milk
4 eggs, separated
2 teaspoons vanilla
113-ounce can evaporated milk
1 pint light cream
Vz cup milk
Thoroughly mu sugar, salt and cornstarch. Stir into 1
quart of milk, heated just to boiling. Remove from heat
and beat yolks, gradually adding 1 cup of the hot milk
mixture. Stir egg yolk mixture into remaining hot milk
and bring to a bod. Remove from the heat. Add vanilla,
evaporated milk and cream to the hot custard. Cool. Fold
in egg whites, beaten stiff but not dry peaks. Pour into a 1
gallon freezer container. Add remaining milk to fill the
can % full. Pack with 4 parts of ice to 1 part of coarse salt.
Freeze. Makes 1 gallon. Recommended freezer storage
time is 3-6 weeks.
EASY HOMEMADE ICE CREAM
5 eggs
212-ounce cans evaporated milk
2 cups sugar
3 cups whole milk
1 tablespoon vanilla
4 cups fresh fruit
% cup cocoa (if you use the cocoa, don’t use the fresh
fruit)
For low-calone ice cream, substitute 213-ounce cans of
evaporated skimmed milk, 4 tablespoons liquid artificial
sweetener. Mix all together and put into the freezer can.
Geraldine Moyer, Pen Argyl
BEEF CARROT CASSEROLE
1 pound ground beef
V «cup minced onion
2 8-ounce cans tomato sauce
1 teaspoon salt
V* teaspoon pepper
1 cup cottage cheese
1 cup dairy sour cream
V« cup chopped fresh parsley
2 cups sliced cooked carrots
8-ounces of medium noodles, cooked and drained
1 cup shredded Cheddar cheese
Brown beef in skillet. When meat begins to turn color,
add onions. Saute until meat is well browned. Stir in
tomato sauce, salt and pepper Simmer uncovered for 5
minutes. Combine sour cream, cottage cheese, parsley
and cooked carrots. Add to cooked noodles. Mix well.
Alternate layers of the meat mixture and sour cream
mixture in greased 3 quart casserole, beginning and
ending with the noodles Top with the cheese.
Bake at 350® F. for 30 minutes or until hot If frozen, heat
covered at 400° F for 1 hour or until bubbly
Lucy Brubaker, Denver
Lucy Brubaker, Denver
B. Russell, Pine Bush, N. Y.
2 cups bread
2 cups milk
V* cup sugar
2 eggs
V« teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
Place bread cubes m a buttered baking dish. Scald milk
and add butter and sugar. Beat slightly and add salt and
vanilla. Pour scalded milk over beaten eggs and mix.
Pour mixture over bread crumbs and blend together. Set
baking dish in pan of hot water. Bake at 350* F. for about 1
hour or until a knife comes out clean.
Geraldine Moyer, Pen Argyl
SCALLOPED CARROTS
12 carrots
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 diced omon
V* teaspoon salt
V* teaspoon celery salt
% cup diced Velveeta cheese
1 teaspoon mustard
dash of pepper
crushed potato chips
Slice carrots. Cook until tender but not too soft. Make a
white sauce with the butter, flour and milk. Add omon,
salt, pepper, mustard and cheese. Pour carrots into a
casserole. Top with crushed potato chips. Bake at 350° F.
for 45 minutes.
4 eggs
4cupscoldnulk
% teaspoon vanilla
dash of nutmeg
dash of salt
% cup sugar
Beat eggs thoroughly. Add remaining ingredients. Beat
with rotary beater until frothy. Serve immediately.
Lucy Brubaker, Denver
STRAWBERRY DESSERT
1 cup sugar
1 cup milk
4 egg yolks
13-ounce package strawberry gelatin
22 rolled graham crackers
cup butter
4 egg whites
1 cup cream
8-ounces cream cheese
1 quart of thawed or fresh strawberries
Bring sugar and milk to a boil. Beat the egg yolks and
add a small amount of the hot liquid to the yolks. Stir well.
Stir mto the hot liquid. Cook until thick. Remove from the
heat. Add the package of strawberry gelatin. Mix the
graham crackers and butter together. Spread in a large
dish, reserving some of the graham mixture for the
topping. Beat the egg whites until stiff. Whip the cream
Mix the custard, the cream, the cream cheese and egg
whites Fold in the strawberries. Spread on top of the
graham cracker crust and top with the remaining
crumbs. Refrigerate until set.
CHERRY DELIGHT
2 cups graham cracker crumbs
pound margarine
1 envelope Dream Whip
Vz cup powdered sugar
% teaspoon vanilla
8-ounces of cream cheese
1 can cherry pie filling
Make a crust of the crackers and margarine. Mix the
Dream Whip according to directions. Add the powdered
sugar and the vanilla. Beat m the cream cheese. Spread
on the ci ust Top with the pie filling. Chill
Mrs. John D. Martin, Ephrata
STRAWBERRY SWIRL
1 quart cold milk
1 G-ounce can frozen lemonade, thawed
1 pmt strawberry ice cream, softened
1 quart straw berry soda or ginger ale
Mix everything except the soda together in a punch
bowl Blend m the soda Makes 21 Vfe cup servings.
C.A. Dumas, Durham, Conn.
BREAD PUDDING
Lo Irene S. Newswanger, Morgantown
EGGNOG
Mrs. Ray Keeny, New Freedom
Orange Ice Milk, Strawberry Ice Milk, Easy
Homemade Ice Cream and Vanilla Custard Ice
Cream are just some of the yummy recipes we
feature today.
FINNISH PANCAKES
6 large eggs
1 quart milk
4-5 tablespoons sugar
1 teaspoon salt
1 cup flour
V* pound butter
Melt and brown the V«pound butter in a 12x16 mch pan.
Mix the milk and eggs lightly with a beater, then add
sugar, salt and flour. Bake in 450° F. oven for 20-23
minutes or until set. Serve hot with maple syrup, jelly or
butter.
FROZEN FRUIT SALAD
1 ? ounce package cream cheese
Vz cup mayonnaise
Vz cup heavy cream, whipped
V* cup maraschino cherries
1 can crushed pineapple
1 cup immature marshmallows
V* cup chopped nuts
Cream together the cheese and mayonnaise. Fold m the
whipped cream and the remainder of the ingredients.
Mrs. Derroll E. Rhoderick, Mt. Airy, MD
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
RAISIN BREAD;
1 cup water
2tbsp yeast
2tbsp Honey Brook Honey
Combine in large bowl, let set 5 minutes Add 3 cups
whole wheat flour, 1 egg, 1 tbsp oil, 1 tsp salt Mix
well, add more flour Add enough flour to make a
kneadable dough Knead, let rise, punch down, let rise
| Roll out to 12x14" on board Spread softened raisins,
about 1 cup, 1 tsp cinnamon, 1/8 tsp salt and juice of 1
lemon Roll as in jelly roll, bring ends together and
place on greased cookie sheet Use a scissors to cut a
partial slit every 1" in ring rise about 1 hour Bake
at 350° - 30-40 minutes
FOR NEW RECIPESEagSES
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
ZOOK MOLASSES CO.
So West Main St., Honey Brook, PA
c*> Call Toll Free Area Codes-215 & 717
800-662-7464
Catherine A. Dumas, Durham, Conn.
(Turn to Page C 9)
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