C6—Lancaster Farming, Saturday, July 5,1980 4% Hone On The Range H| Barbecues are the pits without our recipes If you missed your cookout this holiday, or if j ou had the cookout but it was missing something, our column today should be just what you need. Today we’re featuring all the things that make a cookout special except the hot dogs and the hamburgs. So next time you plan a barbecue, why not include some of these dishes, then sit back and harvest the compliments. pound ground beef V* cup chopped onion cup chopped green pepper 118-ounce jar baked beans % cup barbecue sauce cornbread cut into 3-mch squares Colby cheese slices cut into triangles Combine brown meat, onion and pepper. Add beans and barbecue sauce to the onions and green pepper. Cover and simmer for 15 minutes. For each sandwich, split corn bread and top with cheese. Broil until the cheese melts. Spoon meat mixture over the cheese and top with ad ditional cheese if desired. Makes 6-8 servings. Rolls may be used in place of the cornbread. SUNNY SCALLOPED POTATOES 6 cups shced potatoes 2 tablespoons flour 1 teaspoon salt dash of pepper % pound Velveeta cheese, cubed % cup milk V* cup chopped green pepper V* cup chopped onion parsley Heat the oven to 350° F. Coat potatoes with combined flour and seasonings. Place in a buttered 12x9 mch pan or baking dish. Heat cheese and milk over low heat. Add green pepper, onion and parsley. Pour cheese mixture over potatoes. Cover with foil and bake. When potatoes start to get done, uncover and continue baking. Bake for a total of 50 minutes. Serves 4-6. ANGEL SALAD 1 large can chunk pineapple 2 tablespoons cornstarch % cup sugar pindi of salt 2 beaten eggs 2 oranges, chopped 1 cup California grapes, chopped Vi pound immature marshmallows 1 cup whipped cream Dram the juice off the pineapple and add the corn starch, sugar, salt and beaten eggs to it Mix together and bring the juice to a boil to thicken. Cool. Add whipped cream and mix in the remaining items. Carrie Eby, Mercersburg SUNSET YOGURT MOLD 16-ounce package orange or lemon flavored gelatin % teaspoon salt 2 cups boiling water Vt cup cold water 18-ounce can crushed pineapple in juice 1 cup coarsely grated carrots 18-ounce container of plain yogurt Dissolve gelatin and salt in boding water. Measure 1 cup and set aside Add cold water to the remaining gelatin, then add pineapple with the juice and carrots. Pour into a 5-cup mold Chill until set but not firm. Meanwhde, chill measured gelatin untd slightly thickened. Blend m yogurt and spoon over gelatin in mold. Chill untd firm at least 4 hours Unmold. Serve with cnsp greens and carrot curls, if desired Makes 4% cups or 9 servings Mrs. Henry B. Yoder, Kirkwood NO BAKE COOKIES Vz cup milk 2 cups sugar 3 tablespoons cocoa Vi cup butter 3 cups oatmeal 1 teaspoon vanilla y* cup peanut butter Boil one minute. Remove from heat Add the oatmeal, vanilla and peanut butter Drop quickly onto waxed paper by the teaspoonful. SLOPPY JOES June Ehman, Blalrsvillc Judith Fisher, Linglestown Marie S. Newswanger, Morgantown Sparking up an outdoor picnic or barbecue is easy with the recipes in today's column A baked ham goes great with simple salads, a loaf of homebaked bread and bar cookies. LEMON CAKE SQUARES 6 tablespoons butter or margarine 1 cup sugar 2 eggs, well-beaten IVz cups sifted flour teaspoons baking powder V* teaspoon salt Vz cup milk grated rind of 1 lemon Cream the butter and sugar. Add the remaining ingredients. Put mto a greased pan, 9x13x2 inches and bake for 25 minutes at 350° F. Then add topping and bake 5 minutes more. Topping: % cup confectioners sugar juice of 1 lemon Spread toppmg on entire cake. Cut mto squares while the cake is warm. MAGIC COOKIE BARS Vz cup butter or margarine, melted Vh. cups graham cracker crumbs 1 cup chopped nuts 1 cup semi-sweet chocolate pieces IVa cups coconut (1 can 3% ounces) 1% cups sweetened condensed milk Into the bottom of a 9x13 inch pan, pour melted butter. Now add the rest of the ingredients one by one on top of each other m order given above. Bake at 350° F. for 25 minutes. JELLO SALAD 13-ounce box lemon gelatin 13-ounce box lime gelatin 2 cups boiling water 16 marshmallows 8-ounce package cream cheese, softened 1 can crushed pineapple 1 package Dream Whip Dissolve the gelatins and the marshmallows in the boiling water Set aside to just begin cooling. Add the cream cheese and pineapple Fold in the prepared Dream Whip. Chill Mrs. Carl S. Bacon, Felton Linda Myers, Mount Joy Linda Christman, Greencastle CHEESE CUPCAKES 3 8-ounce packages cream cheese, softened 5 eggs 1 cup sugar Ipmt sour cream Vz cup sugar blueberry or strawberry pie filling Beat the cream cheese, eggs and sugar together. Place the mixture m paper-lined cupcake tins. Do not fill the paper full, as there must be room for the filling. Bake for 25 minutes at 325° F. Fold the sugar mto the sour cream. Remove the cupcakes from the oven and spread the sour cream mixture on each cake. Return to the oven and bake 5 minutes longer. When cool, top with the pie filling or eat plam. CHIP AND CRACKER DIP 4 eggs, beaten 2 tablespoons sugar 2 tablespoons vmegar pmch of salt 2 8-ounce packages cream cheese 1 package omon soup mix parsley, optional Cook the eggs, sugar and vmegar until the mixture is spreadable Remove from heat and add the salt, cream cheese and soup mix Stir until smooth Parsley or other herbs may be added Makes about 2 Vz cups dip. Mrs. Phares F. Lapp, Ronks JELLOSALAD 1 cup crushed pineapple 3 /i cup sugar 13-ounce package lime gelatin 1 cup boiling water 3 /4-l cup cottage cheese 1 cup whipped cream Boil the pineapple including juice with sugar for 5 minutes. Dissolve the gelatin in boding water and add to the pineapple Chill untd partially set. Add the cottage cheese and whipped cream. Chill untd firm. Mrs. Nelson Nolt, Peach Bottom {Turn to Page C 9) Annabelle Menegns, Belvidere, N.
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