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
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