C6—Lancaster Farming, Saturday, July 19,1910
Bone On The Range Wk
In this season of wilting appetites, a new recipe can
work wonders. Today we feature main dish and dessert
recipes from our readers which offer some new and old
twists. For instance, Marmalade Dressing is the perfect
finishing touch for those fruit salads which are so popular
in July. And Cheese Dish preparation starts out more like
a grilled cheese sandwich than a cheese casserole.
There’s a new feature in'today’s column. Starting today
we’re featuring weekly a Cook’s Question Comer. In this
comer of the page, any questions from readers as well as
recipe requests for specific topics for Home on the Range
will be given. This feature will take the place of Recipe
Swap and will allow more flexibility in getting reader
input for recipe as well as home making tips. Forward
your questions or tips to: Cook’s Question Comer, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543.
QUICK PINEAPPLE DELIGHT
1 cup crushed pineapple
3 ounces cream cheese
1 cup sugar
1 cup cream, whipped
2 cups graham cracker crumbs
V* pound butter
V* cup sugar
Make a crust with the crackers, butter and V* cup sugar.
Soften cream cheese and add sugar and pineapple. Whip
cream and add to pineapple mixture. Pour all over the
crust and chill before serving.
Mrs. lioyd Burkholder, Ephrata
legg
2 tablespoons sugar
dash of salt
1 cup milk
% teaspoon vanilla
Break egg into mixing bowl. Beat with rotary beater
until egg is smooth and thick. Add sugar and salt and beat
until dissolved. Beat milk and vanilla into egg mixture.
Serve immediately. Makes 1 glass.
Mrs. Carl S. Bacon, Felton
PEACH CREAM SALAD
2 3-ounce packages pineapple or lemon flavored gelatin
1 cup syrup from peaches
2 3-ounce packages cream cheese, softened
1 Vz cups boiling water
1 tablespoon lemon juice
2% cans (No.l) cling peaches, drained
Vz cup mayonnaise
Vi cup heavy cream, whipped
Dissolve gelatin in boiling water. Stir in lemon juice.
Mix 1 cup of the dissolved gelatin (saving rest to mix with
cheese and mayonnaise later) with 1 cup syrup. Cool until
syrupy and pour to V* inch depth into a 2-quart mold. In
the mold, arrange about 15 of the drained peach slices.
Chill until set. Pour in remaining gelatin-syrup mixture.
Chill. Mix cheese with mayonnaise. Dice remaining
peaches, stir into cheese mixture with reserved gelatin.
Fold in whipped cream. Spoon over set mixture into mold.
Chill until finn. Unmold on dish or plate. Serves 8-10,
Miriam S. Zimmerman, New Holland
Cook’s tr %
Question V'/
QUESTION: I'd like a recipe for Soybean
Bologna to send to some friends in Paraguay.
Mrs. Ruth Martin, Lebanon
Recipe Deadlines
Jellies,
Preserves
Garden Abundance
Recipes for tomatoes,
squash,corn, etc
Preserving the bounty
August 2
EGGNOG
Jams and
Canning and freezing
tips
Tailgate Suppers
Cold foods such as luncheon meats and potato
salad are especially appealing on warm summer
MARSHMALLOW WHEP
13-ounce package strawberry gelatin
1 cup hot water
I'quart crushed peaches or pineapple
Vz pound marshmallows
2 cups whipping cream
Dissolve the gelatin in hot water. Add cold water and
chill until partially congealed. Whip gelatin until light and
fluffy. Add crushed fruit and marshmallows that have
been cut in quarters. Whip cream. Fold whipped cream
into mixture and return to refrigerator. Chill until set.
Mrs. Daniel Weaver, Boiling Springs
PARTY MASHED POTATOES
5 pounds or 9 large potatoes
16 ounces cream cheese
1 cup dairy sour cream
2 teaspoons onion salt
Vi teaspoon pepper
2 tablespoons butter
Cook potatoes in salt water then mash until smooth. Add
other ingredients. Beat until light and fluffy. Spread into
buttered baking dish or 9x13 inch cake pan. Cover and
refrigerate. To bake, dot with butter and bake at 350* F.
45-60 minutes or until heated through. Garnish with
paprika and chopped parsley.
% cup dairy sour cream
2 tablespoons orange marmalade
2 teaspoons lemon juice
V* teaspoon paprika
dash of salt
Vz cup whipped cream
Blend all the ingredients together except the whipped
cream. Gently fold the whipped cream into the mixture
and chill thoroughly. Serve with fruit salad. Makes 1%
cups.
PINEAPPLE COTTAGE CHEESE MOLD
13-ounce package lime gelatin
1 cup cottage cheese
1 cup canned pineapple cut in pieces
1 cup hot water
1 cup cool liquid (drained from canned pineapple with
water added if necessary)
Vz cup broken walnut pieces
Dissolve gelatin in hot water and add cool liquid. Chill
until slightly thickened. Add remaining ingredients and
pour into individual molds, or dessert dishes. Chill until
firm. Unmold and serve as a salad with greens or as a
dessert with whipped cream topping if desired. Serves 4.
Mrs. W. Haag, Malvern
Marian Oberholtzer, Ephrata
•E DRESSING
Mrs. Charles J. Biehl, Mertetown
nights. For new taste treats to pep up
appetites, why not read our recipes?
SOUR CREAM BEETS
15 small peeled beets
2 tablespoons butter
, 2 tablespoons sugar
1 teaspoon salt
V* teaspoon pepper
Vz cup water
I tablespoon flour
1 cup thick sour cream
Put peeled-beets through coarse food chopper or chop
with a large knife (there should be 1 quart of chopped
beets). Melt butter in saucepan and stir in beets, sugar,
salt, pepper and water. Bring to boil and cook gently until
beets are tender, about 12 minutes. Blend flour into sour
cream and fold into beet mixture. Serve immediately.
Makes 4-6 servings.
TUNA MACARONI CASSEROLE
1 package, 8 ounces, macaroni and cheese dinner
16%-ounce can tuna, drained
Vt cup chopped green pepper
¥« cup sliced pitted ripe olives
Vi cup butter or margarine, melted
Vi teaspoon garlic powder
1 cup croutons
Prepare macaroni and cheese as directed on the
package for oven method except use 2 Vi cups water. Stir
in tuna, green pepper and olives. Cover and bake 20
minutes. Blend butter and garlic powder. Stir m croutons.
Stir casserole and sprinkle croutons over top. Bake un
covered 5 minutes longer. Makes 4 servings.
Carol Fan tom, Delta
% cup flour
1 tablespoon sugar
1 tablespoon com meal
2 teaspoons baking powder
1 teaspoon salt
% cup milk
2% cups finely chopped onions
Mix dry ingredients together with milk. Add onions and
mix thoroughly. Batter should be thick. Drop by spoonsful
into hot fat in frying pan.
REFRESHING SUMMER DRINK
1 cup strawberry puree
% cup sugar
2 quarts milk
Mix all together and chill.
Mrs. Stanley Saylor, Elizabethtown
ONION PATTIES
Anna Nolt, New Holland
Mrs. John E. Click, Gap
(Turn to Page C 9)
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