C6—Lancaster Farming, Saturday, July 26,1980 I Home On The Range Summer kitchens. Remember them? No not the bar becue gi ill on the deck but back in the days when the cooking was done on woodstoves and a little annex on the kitchen was reserved for cooking during the perspiration prone days of the year. Many of us have grown up without memory of a summer kitchen as any place but storage room for grandma’s unused pie safe and maybe a chest freezer or two. If you remember summer kitchens, why not jot down your memories and send them along with a reape. We’d all enjoy sharing them. For those of us without summmer kitchens, the next best thing is to stay out of the kitchen as much as possible on hot days. To that end, the majority of the recipes we offer are either make ahead (during the cool hours of the morning) or make it quick ideas. So use our recipes and keep your cool. 3 eggs 2 tablespoons butter 4-5 slices corned beef, cut into bite-size pieces Vs cup sauerkraut, well drained 2 slices Swiss chese, cut into strips salt and pepper Melt the butter in a large skillet. In a small bowl, mix eggs together lightly with a fork When the butter is bubbly, pour the eggs into the pan and shake to spread evenly. Cook over medium heat, shaking frequently, until the omelet begins to set. Sprinkle corned beef, sauerkraut und cheese over the top. Season to taste With pancake turner, fold omelet in half and cook a little more until the cheese melts Flip on the a serving plate. Serves 2. Mrs. Charles Biehl, Mertztown 4 eggs 2 cups milk 2 cups flour 1 teaspoon salt Heat oven to 450* F. Thoroughly butter 10 deep custard cups (5-6 ounces) Place on a baking sheet. Beat eggs slightly with a hand beater Add milk, flour and salt. Beat just until smooth. Fill custard cups Vz full. Bake 20 minutes and reduce heat to 350* F and continue baking 25 minutes until deep golden brown Remove from cups as soon as possible. Serve hot with butter Cook’s ir % Question V / Comer lL^ QUESTION: I’d like a recipe for canning rabbit meat in glass jars. Kathy MacDonald QUESTION: I would like a recipe for cherry pudding. Melissa Ferrey, Shickshinny QUESTION; I'd like a recipe for a really gooey Montgomery Pie. QUESTION: I’d like a recipe for Hobnail icing. About 25 years ago my mother made a delicious chocolate cake icing. It was creamy and looked like peaks of candy kisses melted together. Jo Utermoehlen, Mercersburg Recipe Deadlines 9 Garden Abundance Recipes for tomatoes, squash,corn, etc You eon take the heat with our recipes REUBEN OMELET POPOVERS Miriam Kunkle, Jonestown Preserving the bounty Canning and freezing tips Labor Day Weekend Picnics and cookouts The sight of a cool fruit tray on a summer day helps to perk up appetites. Here Fruited Lime Mold with Cottage Cheese is served with fresh FRUITED LIME MOLD WITH COTTAGE CHEESE 16-ounce package lime flavored gelatin 2 cups boiling water 125-ounce jar applesauce 2 teaspoons grated lime peel 2 tablespoons fresh lime juice 2 pounds cottage cheese green seedless grapes oranges, peeled and sliced watermelon wedges strawberries Dressing ¥i teaspoon grated lime peel 1 teaspoon fresh lime juice 1 cup vanilla yogurt (8 ounces) Dissolve gelatin in boiling water Stir in applesauce, lime peel and juice. Pour into 4M> cup ring mold Chill until set Unmold onto a large chilled serving plate Fill stemmed compote with cottage cheese and place in the center of the ring mold Surround mold with small bun ches of grapes, sliced oranges, watermelon wedges and strawberries In a separate dish fold the lime peel and juice into the yogurt Cover and chill to blend flavors CHERRY DUMPLINGS 4 cups cherries 1 cup sugar 3 cups water 1% cups flour 2 tablespoons baking powder y< cup sugar legg cup milk % teaspoon salt Cook cherries with water and sugar until soft Drain cherries Bring juice to a boil Sift flour, salt, sugar and baking powder together Beat eggs Add milk Make a smooth, stiff dough Drop by spoonsful into the cherry juice Cover and cook 12 minutes Add cherries and serve hot PIZZA POTATOES 1 package instant scalloped potatoes 116-ounce can tomatoes 1 cups water v« teaspoon oregano leaves 14-ounce package sliced pepperom 14-ounce package shredded Mozzarella cheese Heat oven to 400* F. Empty potato slices and packet of seasoned sauce into ungreascd 2-quart caaseroie Heat B. Russell, Pine Bush, N.Y fruits and Popovers. The lightness of the hot pop overs adds just the right touch to the fruit a relaxing evening meal. tomatoes, water and oregano to boiling Stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered 3