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
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