C6—Lancaster Farming, Saturday, August 9,1980 Home Oa The Range d Despite the heat and dry spells we’ve had lately, many gardeners are up to their ears in tomatoes, squash, com and other garden vegetables If you are one of them and don’t have a roadside stand to dispense the bounty, why not try some new recipes with the same old vegetables. And if you share the excess with a friend, why not mclude some of our recipes with the produce to help them enjoy your gift to the fullest’ SUMMERTIME SQUASH 1% pounds sliced squash 6 medium mushrooms, halved 1 tablespoon butter or margarine 1 tablespoon flour % teaspoon dill weed V* teaspoon salt V« teaspoon pepper % cup milk Vz cup sour cream 1 tablespoon lemon juice 1 cup crushed potato chips In a saucepan, cook squash and mushrooms in 1 inch of water until barely tender Dram thoroughly and make the sauce. In a small saucepan, melt butter over medium heat and stir m flour. Cook 1 minute. Stir in dill weed, salt, pepper and milk. Cook and stir about 3 minutes until thickened. Stir m sour cream and lemon juice. Heat through. Arrange hot vegetables in a serving dish and pour sauce over all. Top with crushed potato chips. Makes 4-6 servings. 3 npe tomatoes 1 tablespoon butter dash of soda 1 teaspoon salt 1 quart milk Put the tomatoes m the blender, including the skins and blend until smooth. Slightly brown the butter in a skillet and add pureed tomato and salt. Boil 5 minutes. Add a Hash of soda and a quart of milk. Heat again but do not boil. Serve immediately. STUFFED PEPPERS 4 large peppers, remove stems and seeds through the small top opening 1 pound ground hamburger 2 large tomatoes or 1 can whole tomatoes 2 tablespoons nee salt and pepper to taste Add seasoning to raw hamburger. Fill the peppers with the meat. Place the peppers upright in a stewpot. Pour pureed tomato over and on the peppers. Sprinkle nee over the holes and simmer 1% hours. Cook’s Question V / QUESTION; I’d like a recipe to for tea biscuits. Marianne Emel, Collegeville QUESTION: Help! Does anyone have a recipe for a good meat loaf that stays firm when sliced!. Barbara Aster, Summerhill August 16 September 6 Garden Recipes - the pick of the TOMATO SOUP Mrs. Lloyd Burkholder, Ephrata Mrs. Charles Biehl, Mertztown Recipe Topics Preserving the Bounty Tilgate Suppers Labor Day Weekend Picnics and cookouts Blue Ribbon Recipes Fair and compliment winners If the squash in your garden has you chasing after some new serving ideas, why not try the Summertime Squash recipe with potato chips 3 egg yolks lVz-2 cups drained cooked or canned whole kernel com 1 teaspoon baking powder Vz teaspoon salt dash of pepper Vi cup flour 3 stiffly beaten egg whites Stir all ingredients except the egg whites until blended. Fold in the egg whites and fry m about % mch hot shor tening or salad oil. Drop the batter by teaspoonsful. Fry on both sides until browned, about 3 minutes. Serve hot with syrup. EGG PLANT AND SAUSAGE BAKE 1 egg plant Vt cup salad oil % pound bulk sausage 2 tomatoes, sliced Vz cup grated Cheddar cheese Preheat the oven to 350° F. Peel and slice the eggplant. Soak in salted water for 20 minutes. Dram and pat dry. Heat oil in a medium skillet. Add the eggplant and cook until browned. Place in a lightly greased BxBx2 mch baking pan. Add sausage to the skillet. Cook, stirring with a fork to break up the meat. Cook until browned Spoon sausage evenly over the eggplant Top with tomato slices. Sprinkle with cheese. Bake 20 minutes or until done. SCALLOPED POTATOES 4 medium potatoes, sliced 2 tablespoons butter 1M- tablespoons flour P/z cups milk 1 h teaspoon salt dash of pepper 1 onion 2 tablespoons chopped parsley or celery leaves Melt the butter over low heat and stir in the flour Add the milk gradually, stirring constantly Stir in salt and pepper Cook, stirring constantly until the sauce boils Place sliced potatoes in a greased casserole with sliced onion and parsley or celery leaves Pour sauce over the top Bake at 350° F for 1 hour CORN FRITTERS Mrs. Charles Biehl, Mertztown Thelma Gavlak, Acme Mrs. Charles Biehl, Mertztown topping? New ideas for squash and other vegetables are included today. DEEP FRIED EGGPLANT Peel eggplant and cut into 1 inch squares. Beat an egg and a little milk and dip the eggplants into the egg mix ture. Put the squares into a covered container with cracker crumbs and shake until well coated. Fry in deep fat until crisp and brown. Salt and serve. Rebecca Beiler, Quarryville HONEY BROOK MOLASSES • BAKING MOLASSES • TABLE SYRUP • BLACKSTRAP MOLASSES • CLIP & SAVE FOR YOUR RECIPE FILES: ■ ■■■ APPLESAUCE CAKE-■■■ | (one-bowl method) ■ (Have all ingredients at room temperature) ■ 2 cups sifted cake flour tsp nutmeg 1 cup sugar l h. cup shortening ■ 1 tsp salt Vb cup Honey Brook | 1 tsp double-acting or Baking Molasses ■ IMz tsp. cream of tar- 1 cup unsweetened * tar baking powder applesauce ■ tsp soda 2 eggs | tsp cinnamon | Heat oven to 375*F (moderate) Sift first seven _ ingredients into a mixing bowl. Add shortening, * Honey Brook Baking Molasses, and applesauce | Mix until all flour is dampened Beat 2 minutes by ■ hand or electric beater (low speed) Add eggs Beat 2 more minutes Bake 25 minutes or until done in 2 i well-greased, lightly floured, round, 8-mch, layer | cake pans Cool, frost with MOI.ASSES MOCHA . FROSTING YIELD 12 servings ■ WATCH FOR NEW RECIPES - Look for Honey Brook Molasses with THE BEEHIVE at your local grocer. If not available call- (215) 273-3776 ZOOK MOWSSES CO. S Sr. West Mam St, Honey Brook, PA o,* jb +, Call Toll Free Area Codes -215 & 717 BOO-662-7464 crop % / <3>* * s *s ❖ •X *• (Turn to Page C 9)
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