C6—Lancaster Fanning, Saturday, June 20,1981
<4%, Hone Ob The Range flj|
Try
for
Real milk, cheese and batter,
such as these recipes call for, add
honest flavor to dishes. With them
you can excite a lazy appetite,
fulfill the desire for a snack or take
the sharp edge off hunger. Dairy
products also enhance the best
qualities in vegetables and fruits.
Look for the Real Seal when
shopping for ingredients to make
your recipes. All genuine dairy
products made in the U.S. are
eligible to display the Seal. These
include the following: Milk,
Cream, Half and Half, Butter, Sour
Cream, Sweetened Condensed
Milk, Evaporated Milk, Lowfat
Milk, Nonfat Dry Milk, Ice Cream,
Sherbet, Frozen Custard, Ice Milk,
Natural Cheese, Process Cheese,
Cottage Cheese, Yogurt, and
Cream Cheese.
BREAKFAST
Dutch Babies
This is an oven breakfast, great
topped with syrup, honey or jam.
Pick your pan size and bake away.
2-3 quart
1/4 cup butter
3 eggs
3/4 c. flour
3/4 c. milk
3-4 quart
1/3 c. butter
4 eggs
1 c. flour
Ic.milk
41/2-5 quart
1/2 c. butter
Oeegs
11/2 c. milk
11/2 c. flour
salt, if desired
Place pan with butter into 425
degree oven till melted. In blender,
blend eggs on high till frothy.
Slowly add milk. Then flour and
salt. Blend well.
Slowly pour into melted butter.
Bake till puffy and lightly
browned, 20-25 minutes. Cut into
wedges.
Beth Mearkle, Royersford
Homemade
Blueberry Muffins
1/2 stick butter
1 c. sugar
2 c. flour
3t. baking powder
pinch of salt
legg
1 c. milk and 1 c. blueberries
Melt butter and cool slightly.
Add sugar, salt, flour, baking
powder, and egg. Mix well. Add
your I cup milk and blueberries
and mix again.
Bake at 375 degrees for ap
proximately 20 minutes. Makes 12
large muffins.
Rainbow Milk Drink
1 pt. lime, orange, lemon or
raspberry sherbet
1 quart milk
1/41. vanilla
In a pitcher or mixing .bowl, June
soften sherbet. Gradually add milk j u |y
with beater or spoon until sherbet
is thoroughly combmed with milk.
Stir in vanilla. Serve in chilled 11
glasses. 18
Barry Ruoss, Elverson
dairy dishes
Father's Day
APPETIZERS
Cheesabutter
1 c. butter, softened
11/21. seasoning, Italian herb
1/41, garlic powder
1/41. pepper
2 c. cheese, Cheddar, shredded
21. lemon juice
In mixer bowl, beat together
butter and seasonings with whip or
paddle at medium speed until
fluffy, 3 to 5 minutes.
Thoroughly blend cheese and
lemon juice mto butter mixture.
Store, covered, in refrigerator.
Form mto log shape on wax paper
and refrigerate, then serve on
crackers or melted on your
favorite meats and vegetables.
Lisa Harnish, Alexandria
1 eight oz. pkg. cream cheese,
softened
1 chopped green or red pepper
1 small chopped onion
IT. butter
2 eggs
2 T. sugar
2 T. vinegar
Melt the butter in double boiler.
Beat the eggs, add sugar and
vinegar. Beat and add to melted
butter and cook until thickened.
Remove from heat and add cream
cheese peppers and onions.
Marion Martin, New Holland
Cook’s
Question
Comer
QUESTION: Could anyone please send me recipes on how to
make blueberry, blackberry or strawberry pancakes? Also, any
recipes on waffle syru p?
Arnold Daly, Crownsville, Md.
NOTE: We will be running pancakes recipes on July 4. Look for
them then, Mr. Daly.
ANSWER: Mrs. Aaron Shirk of Lebanon sent us two recipes
for wine as requested earlier by a reader. Look for them after
the dairy recipes.
Cheese Dip
Recipe Topics
Dairy recipes
Pancakes, early morning breakfast *
Peaches for Peach Month!
Bar-B-Q summer fun
Jams and Jellies
This scrumptious-looking pie is as easy to dairy month. Find other recipes on this page
make as it is to eat. Featured Jn the pie are from your dairy farming friends,
milk and dairy sour cream to help us celebrate
SOUPS AND SALADS
Cheese Vegetable Soup
2 large potatoes, diced
1 c. onion, chopped
1/2 c. chopped carrots
1/2 c. chopped celery
2 c. water
pepper to taste
3 c. grated cheese
It. salt
4 c. chicken broth, and chicken if
desired
Ic. milk or cream
Add water to vegetables and
salt. Cover and cook 15 minutes.
Dram. Combine all but cheese.
Heat thoroughly. Add cheese
stirring till melted.
Mrs. Paul Brubaker, Myerstown
t r %
\ ? ' f
t *
♦
7
Confetti
Macaroni Salad
1 pkg. or 2 c. elbow macaroni
1 can luncheon meat, diced
11/2 c. diced Cheddar cheese
1/2 c. chopped green pepper
1/3 c. chopped onion
1/2 c. mayonnaise
2 T. milk
2 T. vinegar
1/21. salt
lettuce
Cook macaroni according to
package directions, dram well.
Combine macaroni, luncheon
meat, cheese, green pepper, and
omon and stir well.
Combine mayonnaise, milk,
vinegar, and salt. Pour over
macaroni salad' and toss well.
'Serve in lettuce-lined bow. Makes
10 to 12 servings.
Mrs. Abe Beiler, Liverpool
MAIN COURSE
Cheese Strata
12 slices white bread
1 ten oz. pkg. chopped broccoli,
cooked and drained
31/2 c. milk
1/21. salt
1/41. dry mustard
3/4 lb. sharp cheese, shced
2 c. diced ham
6 slightly beaten eggs
2 T. minced onion
1/4 lb. cheese, shredded
Cut 12 circles from bread. Set
aside. Fit the scraps of bread
crust, removed, in bottom of
13x9x2 mch baking dish. Place
cheese in a layer over bread. Add a
layer of broccoli then ham.
Arrange bread circles on top.
Combine remaining ingredients
and pour overtop.
Cover and refrigerate at least six
hours or overnight. Bake un
covered in a slow oven, 323
degrees, for 53 minutes. Sprinkle
with shredded cheese during last
five minutes. Let stand 10 minutes
to firm before serving.
Mrs. William Howerter, Kemptpn
Chicken
with Broccoli
1 lb. fresh mushrooms
2 onions, sliced
1/4 c. melted butter
2 pkg. frozen broccoli
1/2 c. melted butter
1/2 c. flour
It. salt
1/41. pepper
1/21. rosemary
11/2 scalded milk
2 c. chicken broth
1/2 c. sherry
1 c. grated cheese, extra sharp
8 chicken breasts, boiled, skinned
and boned
1 c. buttered bread crumbs
Thaw broccob until spears
separate easily. Slice all but 8
mushrooms. Saute mushrooms in
1/4 c. butter along with onions for 5
minutes.
Melt 1/2 c. butter. Blend in flour,
salt, pepper and rosemary. Add
milk and chicken broth. Stir in
sherry. Add cheese, mushrooms
and onions. Mix well. Arrange
broccob in a greased casserole.
Top broccob with chicken breast
meat. Pour sauce over chicken and
broccob. Sprinkle with buttered
bread crumbs. Place 8 reserved
mushrooms on top. Bake at 425
degrees for 20 minutes. Serve wit
long gram wild rice and cranberry
sauce.
Judy Wright, Wilmington, Del.
Baked Cabbage Casserole
Ic.nulk
2 eggs
4 slices cubed bread
1 small head cabbage
2 c. diced potatoes
2 c. sliced sausage
11. salt
pepper
3 T. butter
Mix eggs, milk and bread. Lone a
big casserole with cabbage leaves.
Cut remaining cabbage m small
pieces. Mix all ingredients
together except butter. Put in
cabbage-lined casserole. Dot with
butter. Bake in 350 degree oven till
soft.
Anna Nolt, New Holland
(Turn to Page C 8)
i,