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<M5 minutes. Makes 4 servings
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
f m u (PINEAPPLE UPSIDE-DOWNb ■ m
GINGERBREAD
Topping
1 tbsp. butter or marg. . Vz tsp ginger
Vs C HB table syrup or % tsp. cinnamon
HB Baking Molasses V* tsp. cloves
V*C sugar % C. shortening
6 slices pineapple y 3 C. sugar
6 maraschino cherries Vz tsp. soda
1% C sifted enr. flour C HB Baking
3 /* tsp. salt Molasses
3 A tsp. dbl. Bk Pwd. or 1 egg
IV* tsp. Cr. of Tartar % cup sour milk
| Heat oven to 350 de Melt butter or margarine in
| BxBx2 inch pan. Stir in molasses and sugar; heat just to
boiling point. Over this, arrange pineapple and cher
■ nes; set aside. TO MIX CAKE; Sift together first six
I ingredients. Cream shortening, sugar and soda. Add
| molasses. Stir in V* cup flour mixture. Beat in egg. Add
sour milk alternately with remaining flour mixture.
■ Beat % minute. Pour batter in pan over pineapple and
I cherries. Spread to sides and comers. Bake 1 hr. Cool
removing from pan
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
Carol Fantom, Delta
(Turn to Page C 8)
ZOOK MOLASSES
CO.
West Main St., Honey Brook, PA