Dome On The Range (Continued from Page C 6) QUICK STRAWBERRY MINT PUNCH 6 cups crushed strawberries 3 cups sugar 2 quarts strawberry ice cream 2 quarts peppermint ice cream 1 gallon milk dash of salt Combine all ingredients, stir well and serve in punch bowl garnished with mint leaves. Pearle Burlingame, North Lima, Ohio MACARONI AND CHEESE CASSEROLE 1% cups elbow macaroni 4 tablespoons melted butter 4 tablespoons flour 3 cups milk salt and pepper Vz pound Cheddar or white American cheese (reserve Vz cup) 2 slices bread Cook the macaroni until tender, drain and rinse with hot water and drain. Put the macaroni into a 2-quart greased casserole. Make a sauce with the butter, flour, milk and seasonings. Shred the cheese and add to the milk (reserving Vz cup). Cook until thick and smooth stirring occasionally. Pour over macaroni and top with the bread broken into small pieces. Top all with the % cup cheese. Bake 30 minutes in 350* F. oven or until lightly brown on top. Genevieve Voneida, Muncy Lancaster Fanning, Saturday, July 19,1980—C9 CHICKEN NOODLE CASSEROLE 8 ounces noodles 3 cups diced chicken 1 can cream of celery soup % cup milk Vz teaspoon salt 13-ounce package of cream cheese, softened teup cottage cheese onion, optional buttered bread crumbs, optional Cook chicken and remove from bones. Cook the noodles. Mix soup, salt, milk, cream cheese and cottage cheese. Add chicken and noodles and onion if desired. Top with buttered bread crumbs. Bake 30 minutes at 375 * F. Makes about 3 quarts. May be frozen and heated later. Fannie A, Gochnaner, Washington Boro CHEESE DISH 5 slices of bread, buttered on both sides % pound grated sharp cheese 4 eggs, lightly beaten 1 cup milk 1 teaspoon dry mustard 1 teaspoon salt Place the bread and cheese alternately in a greased casserole dish. Mix the eggs, milk, mustard and salt. Pour over the bread and cheese. Let stand overnight. Bake 1 hour in 359* F. oven. CHERRY’NICE CREAM PIE Vz pint whip cream % cup sugar 17-ounce can dark pitted cherries in heavy syrup, drained 1 teaspoon vanilla V* teaspoon almond extract 1-2 drops red food coloring 1 quart vanilla ice cream 1 baked pastry shell, cooled (9-inch) Cut cherries in halt and set aside. Pour cream m chilled bowl. Beat. Gradually add sugar. Beat until soft peaks form. Add flavoring and coloring. Do not overbeat. Stop mixer. Fold in cherries. Spoon into pastry shell. Alternate with ice cream. Freeze 2 hours before serving. Marian Musser, Myers town SQUASH CASSEROLE 1 zucchini or yellow squash 1 medium onion Vz can mushroom soup 1 beaten egg 1 tablespoon butter or margarine 1 cup. bread crumbs salt qnd pepper tp taste lf i poiindsharp cheese Cube squash, boil, drain and mash. Add chopped onion, soup, egg, bread crumbs, seasonings, cheese and butter. Stir well. Pour into greased pan or casserole and top with additional bread crumbs. Bake at 350° F. for 30 or 35 minutes. Sally Allbeck, Millville Mrs. Carl S. Bacon, Felton
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