Cl2—Uncaster Farming, Saturday, September 6,1980
I Junior Cooking 1
1 Edition 1
With the beginning of the school year comes the familiar
urge for after-schooLsnacks. Why not take some time
today or an evening soon and try some of today’s recipes
for those snacks. Pink Popcorn Balls or No Cook Candv,
Finger Gelatin or Reese Balls all would be quick and
sweet. Eaten with a piece of fruit and a glass of milk,
they’re sure to fortify young bodies until suppertime.
School activities and outdoor fun during these last days
of warm weather all vie for your time in September. But
one of the little things you can do that many will see, is to
send us a recipe. Over 38,000 readers each week share the
reapes we print. And to make it even more fund, we mail
a thank you gift to each person whose recipes we use. So
why not mail your recipes today with your name, age, and
complete mailing address to: Lancaster Farming, P.O.
Box 366, Lititz, PA 17543. You’ll be glad you did.
PINK POPCORN BALLS
7 cups popped popcorn
3 cups miniature marshmallows
2 tablespoons butter
Vi teaspoon salt
a few drops red food coloring
In the bottom part of a double boiler, heat about 1 inch of
water to boiling. Place the top part into the bottom and put
all the ingredients except the popcorn into the pan. Tint
the syrup with a few drops of red food coloring. Pour the
melted marshmallow mixture over the popped com and
shape quickly into balls with well greased hands. Yields 10
medium balls.
NOCOOKCANDY
1 cup honey
1 cup dry milk powder
1 cup peanut butter
chopped nuts, optional
Mix the ingredients together and shape into small balls.
Roll in chopped nuts or chocolate sprinkles. Makes 361V£
inch balls.
DELICIOUS WHITE CAKE
2 cups sugar
% cup shortening
1 cup milk
3 cups cake flour
3 teaspoons baking powder
1 teaspoon vanilla
6 egg whites
Cream sugar and shortening and add milk and flour
alternately. Then add the vanilla. Add the stiffly beaten
egg whites last.
FRUIT AND YOGURT PIE
2 8-ounce containers fruit flavored yogurt
3% cups non-dairy whipped topping, thawed
Vz cup mashed fruit same flavor as the yogurt
19-mch prepared graham cracker crumb crust
Fold the yogurt into the whipped topping, blending well.
Add fruit and spoon into the crust. Freeze until firm, abou
4 hours. Remove from the freezer for 30 minutes or longer
for a softer texture before cutting. Keep chilled m the
refrigerator. Store any leftover pie in the freezer.
Marette Dennings Age 10, Sugar Loaf, N.Y.
Mabel Shirk, Age 14, East Earl
Martha Shirk, Age 13, East Earl
Mary A. Zook, Age 11, Meyersdale
4 cups applesauce
2 3-ounce packages cherry gelatin
juice from one orange
1 teaspoon grated orange nnd
2 cups 7UP
Heat the applesauce until hot and add dry gelatin. Cool
and add orange juice, rind and 7UP. Chill until firm.
Lois Zimmerman, Ephrata
PUMPKIN PIE
3 cups cooked, mashed pumpkin
1 quart milk
1 cup granulated sugar
1 cup brown sugar
Vz cup flour
3 eggs, separated and beaten
Vh teaspoons nutmeg
1 teaspoon cinnamon
% teaspoon cloves
M> teaspoon salt
Mix all together and add beaten egg whites. Pour into an
unbaked pie shell and bake at 375° F. until a knife inserted
m the center comes out clean. Makes 2 9-inch pies.
Mcrvin Zimmerman, Age 7, Terre Hill
3 cups graham flour
1 teaspoon soda
% cup coconut
% cup oatmeal
94 cup com meal
% cup molasses
% cup honey
2 cups buttermilk
Put all the ingredients m the pan and stir together. Bake
at 375° F. for 35-40 minutes. Let stand 24 hours then grind
in a food grinder and dry in a slow oven at 120-170° F.
Daniel Beiler, Lancaster
FINGER JELLO
4 packages unflavored gelatin
3 3-ounce packages flavored gelatin
6 cups boiling water
Combine the flavored and unflavored gelatins in a bowl
and add the boiling water. Pour into a pan and refrigerate.
When firm, cut into squares
(Turn to Page CIS)
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