Cs—Lancaster Farming, Saturday, July 12,1980 Bone On The Range Get cooking with our A conglomeration. That’s what we’ve got for you today mam dishes and desserts Look at It as a challenge We challenge you to choose the recipes your family will enjoy the most from our selection You’ve got lots to choose from There’re several casseroles, Old Fashioned Bean Soup, Gourmet Chicken, Chocolate Cheesecake, Lasagne and even a Texas Snowball With the weather they’ve been having in Texas recently, a Texas Snowball must be a rare thing One of the interesting parts of this job is the assort ment of decorative letterheads and recipe cards we receive The notes and comments attached to the recipes liven up the job While it would be impossible to respond to al' those who write, the notes are read and enjoyed Keep them coming' BEEF-CARROT CASSEROLE 1 pound ground beef 1 tablespoon butter V* cup minced onion 2 8-ounce cans tomato sauce 1 teaspoon salt v 4 teaspoon pepper 1 cup dairy sour cream 1 cup cream-style cottage cheese cup parsley flakes 1 cup cooked carrots, sliced 8 ounces noodles, cooked and drained 1 cup shredded Cheddar cheese Brown beef and add onion Stir in tomato sauce, salt and pepper Simmer uncovered 5 minutes Combine sour cream, cottage cheese, parsley and carrots Add to cooked noodles, mix well Alternate layers of noodle mixture and meat mixture, beginning and ending with noodles Top with shredded Cheddar cheese Bake at 350° F for 30 minutes Makes 2 casseroles May be frozen and reheated uncovered at 400° F for 1 hour Linda Christman, Greencastle SUNBURST ARTICHOKE 1 artichoke 1 cup mayonnaise or salad dressing 2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 3 hard cooked eggs Cook artichoke in boiling salted water about 30 minutes Dram and chill Pull off leaves, trim off point Mix mayonnaise, mustard and Worcestershire sauce Halve a hard-cooked egg crosswise Cut each half into 8 wedges Top leaves with a dollop of dressing Place an egg wedge at the base of the leaf Arrange sunburst-fashion on platter POTATO FILLING BALLS soft bread cubes medium onion 4 stalks celery 2 tablespoons parsley 4 pound melted butter 1 cup milk cups mashed potatoes 1 teaspoon salt dash of pepper Fill large bowl with soft bread cubes Add the onion and celery <chop it in the blender) Add remaining ingredients Butter pans and place balls on the pans Pour a small amount of melted butter over them Bake un covered 20 minutes at 375° F BEST EVER CARAMEL PUDDING 1 cup brown sugar 2 eggs, beaten 3 tablespoons flour h * teaspoon salt 3 cups milk 2 tablespoons butter 1 teaspoon vanilla Melt butter in a skillet Add sugar and salt and mix well Slowly add 2 cups milk Heat to the boiling point Make a paste by adding remaining milk to the flour Add to the mixture, stirring constantly until it is thickened Beat eggs Add Vz cup hot mixture to the eggs and then add eggs to the pudding Cook for 2 minutes and remove from heat Add flavoring Chill and garnish with ground peanuts, whipped cream or crushed bananas as desired Makes 6-8 servings Mrs. Charles J Biehl, Mertztown Mrs Russel Heisey, Mount Joy Marie Martin, New Holland DAIRY CASSEROLE 8 ounces noodles, cooked 1 pound ground beef, fried 2 cups corn,cooked B ounces cream cheese 113-ounce can cream of mushroom soup 1 cup milk salt and pepper to taste Layer ingredients and pour soup over all Bake at 350° F for hour BANANA SPLITS For each serving, peel and slice 1 banana lengthwise in half Place in shallow dish Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries, thawed, over strawberry ice cream Garnish with a dollop of frozen whipped topping, thawed, and a maraschino cherry If you wish, sprinkle with chopped nuts or peanuts QUICK MACARONI CASSEROLE 1 cup uncooked macaroni 1 can cream of mushroom soup I cups milk 3 4 cup diced lunch meat or pound dried beef 1 cup Cheddar cheese, shredded 1 quart green beans, drained or 1 quart peas 3 tablespoons diced onion 2 hard cooked eggs Mix and pour mto a large casserole Let set overmte in refrigerator Bake at 350° F for 1 hour Mrs. Anna Wenger, Manheim COTTAGE CHEESE In a 2-quart stainless steel saucepan, beat 2 cups of cream until tiny bubbles form around the edge Add \cup lemon juice and simmer 2 minutes Do not stir Remove from heat and let stand in a pan at least 45 minutes Line colander or bowl with cheesecloth Pour cooled cream mixture into the cloth Hang cloth and let whey dram for 1 hour Remove cottage cheese from cloth into a bowl and stir in a dash of salt and cup milk Cover and refrigerate until chilled GOURMET CHICKEN 8 ounce package chipped beef 8-12 chicken breasts, boned and skinned 8-12 slices bacon 2 cans cream of mushroom soup 1 pint sour cream Line a baking dish with the chipped beef Roll and wrap each breast with a strip of bacon, secure with a toothpick Place on beef Mix soup and sour cream Spoon over breasts Bake 3 hours at 280° F Delicious served with green beans, wild rice and a jello mold Mrs. Debra Shultz, Halifax 1 h pounds ground beef dash of instant minced garlic 1 tablespoon dried basil, crushed 1 h teaspoons salt 1 pound can tomatoes (2 cups) 12 ounces tomato paste Brown meat slowly, spoon off excess fat Add next 5 ingredients Simmer uncovered 30 minutes, stir oc casionally Meanwhile cook 10 ounces lasagne noodles in large amount of boiling salted water dram and rinse Shred 1 pound Mozzarella cheese Combine 3 cups cream style cottage cheese cup grated Parmesan cheese 2 tablespoons dried parsley flakes 2 beaten eggs 1 teaspoon salt h teaspoon pepper M> the noodles in a greased 13x9x2 inch pan Spread with h the cottage cheese filling, then half of the meat sauce, then *■> of the Mozzarella Repeat layers Bake at 375° F about 30 minutes I,et stand 10 minutes before cutting into squares, so filling will set slightly Makes 8-10 servings May be prepared early in the day and refrigerated then baked when ready Mrs Robert Saylor, Adamstown. Md. Mrs. Leon S. Musser, Manheim Carol Fantom, Delta Margaret Gockley, Mohnton LASAGNE recipes The last strawberries of the season should be served like the special treat they are. Whether used plain with pound cake and whipped cream, in an elegant strawberry dessert or in a special jam or preserve recipe, the last few from the garden are always the sweetest RHUBARB ROLL IJ21 J 2 cups sugar IX/21 X/ 2 cups water 3 cups flour 3 teaspoons baking powder teaspoon salt l/ 2 cup shortening 1 cup milk 1 s cup sugar 3 cups rhubarb Cook the sugar and water 5 minutes and pour into a greased rectangular pan Combine remaining ingredients into a dough Knead and roll into a 12 inch square, Va inch thick Brush with 3 tablespoons melted butter Spread dough with 3 cups diced rhubarb Roll up like a jelly roll Slice 1 1 2 inches thick and place in syrup Bake at 450° F for 40 minutes Cook 1 cup rhubarb, h cup sugar and “3 cup water and baste roll while cooking Mrs. Ray Seidel, Lenhartsville HONEY BROOK MOLASSES • BAKING MOLASSES • TABLE SYRUP • BLACKSTRAP MOLASSES • CLIP & SAVE FOR YOUR RECIPE FILES: PEANUT BRITTLE 2 tablespoons butter 1 cup sugar cup Honey Brook J i tsp baking soda baking molasses 2 cups roasted peanuts Melt butter in saucepan Add sugar and molasses Mix well Cook over medium heat, stirring frequent ly, to 300°F or until syrup, when dropped in very cold water, becomes brittle Remove from heat Stir in soda Quickly add peanuts Pour into 2 large, greased cookie pans Lift edges and stretch candy as thin as possible when cool enough to handle Break into pieces YIELD Impounds WATCH FOR NEW RECIPES Look for Honey Brook Molasses with THE BEEHIVE at your local grocer. If not available call; (215) 273-3776 ZOOK MOLASSES CO. West Ma ' n Hone y Brook, PA Call Toll Free Area Codes - 215 & 717 BOO-662-7464 (Turn to Page C 9) j#
Significant historical Pennsylvania newspapers