C6 —Lancaster Farming, Saturday, lunt 27,1981 Bone Oa The Benge Pairy summer We hope you have enjoyed this month’s selection of dairy recipes. Though it may have seemed like quite a number appeared every week, we actually received almost 400 recipes. “Thank yous” go to everyone who helped make dairy month a success. Try these last few recipes and remember to celebrate die freshness of milk, cheese, ice cream and butter all year round in your cooking. BREAKFAST Spoonbread Muffins 3/4 c. all-purpose flour 1/21. baking soda 11/21. sugar 1 c. water 1/2-c. yellow com meal 1/21. salt IT. butter 1 c. buttermilk 2 eggs separated Mix together flour, baking soda, and sugar. Set aside. In a 1 1/2 quart saucepan, beat water to boiling point; slowly add com meal to the boiling water, stirring constantly. Boil the mixture until thick and smooth; remove from heat and add the salt and butter. Beat together buttermilk and egg yolks until thoroughly blended and stir this into the com meal mix ture. Stir in dry ingredients. Beat egg whites until stiff, but not dry and fold into batter. Spoon batter into greased and floured 2 1/2xl 1/4 inch muffin cup pan/Bake in a 400 degree oven for 25 minutes. Remove from oven and serve immediately. Makes 18 muffins. Mrs. A.T. Kappen Wells boro Baked Omelet 8 large eggs 1/2 c. sour cream 1/21. salt 1 c. shredded sharp cheddar cheese 2 T. melted butter Cook’s Question Comer QUESTION - Does anyone have recipes for canning tomatoes and/or other vegetables or fruits using their ovens? I have heard there is an easy method for canning using an oven for heating. Debra Shultz, Halifax, PA July Pancakes, early morning breakfast Peaches for Peach Month! Bar-B-Q summer fun Jams and Jellies 11 18 25 August Salads treats for a of good eating Beat together the eggs, sour cream and salt until blended; stir in the cheese. Pour into a 1 1/2 quartfluttered 10x6x2 inch baking dish. Drizzle with butter. Bake in a preheated 350 degree oven until puffed and set. About 20 minutes. Tilt dish to distribute butter on top. Makes 6 servings. APPETIZERS Swiss Eggs 2 T. butter 4 slices American cheese (cut m small pieces) 4 eggs salt and pepper to taste 5 T. light cream 2 T. grated Parmesam cheese Melt butter in shallow baking dish; place cheese in the bottom of the High (spread to cover the whole dish). Break eggs over cheese. Add salt and pepper and pour cream over each egg with a spoon. Sprinkle grated cheese on the top and bake in a hot oven set at 375 degrees just until the eggs are set and the cheese is delicately browned. Mrs. Eva Rubinosky Norristown Cheese Blisters Sift 1 c. flour into a mixing bowl, season with 1/41. salt and a pinch of cayenne pepper. Cut 1/2 c. butter and 1 c. grated sharp cheddar cheese into flour until mixture is like coarse. Add 3 T. of cold water, 1 T. at a tune mixing with a fork after each addition. If cheese is soft, a little water may be needed. Roll very thin on floured pastry cloth, cut into strips 1/2 inch by 3 inches and bake in a 425 degree oven. For about 12 minute until golden brown. Makes about 7 dozen. 1 • i « t * ' t* f Recipe Topics Marguerite Barford Augusta, West Virginia Mrs. Sarah Meredith Rock Hall, Maryland When yc ;e „ jning on having friends smothered pi jets, over, it certainly helps your reputation as a magic by rolling the meat around the cooked hostess if the food looks as great.as it tastes, asparagus spears, then top with the melted You can't go wrong with ham and asparagus cheese. Pepperoni Pinwtaeels 1 c. (3 1/2 oz.) finely chopped pepperoni 1/21. oregano 1 c. (4 oz.) shredded Mozzarella cheese 1 slightly beaten egg Mix the above ingredients together. Open 2 (8 oz.) tubes refrigerated crescent rolls. Sepe rated into 8 rectangles firmly press perforations to seal. Spread 1/4 c. mixture on each rectangle. Start on short side and roll and seal, jelly roll style. Cut into 6 pieces, place cut side down on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 48 pin wheels. To prepare ahead, prepare, cover and refrigerate up to 2 hours. Freezes well-wrap in foil to reheat. Mrs. Gary Gastemire Edinboro MAIN DISH Gourmet Potatoes 6 medium potatoes 2 c. shredded sharp Cheddar cheese 1/4 c. butter r 11/2 c. sour cream 1/2 c. shopped onion or chives It. salt 1/41. pepper 2 T. butter 2 T. paprika Cook potatoes in skins. Cool and peel. Shred coarsely. Saute butter and onions in saucepan. If using chives, stir in with seasonings. Add cheese and melt over low heat. Remove and blend in sour cream, salt, and pepper. Fold in potatoes. Put in a two-quart greased casserole. Dot with 2 T. butter and paprika. Bake uncovered at 350 degrees tor 30 minutes. Mrs. Sharon Bollinger Ephrata Ham and Asparagus Roll-Ups 3 T. water 2T. butter IT. fresh lemon juice 12 asparagus spears (fresh or frozen) 2 T. flour dash of cayenne 3/4 c. milk - 1/41. Worcestershire sauce 3/4 c. shredded Swiss cheese 8 thin slices of boiled ham paprika 4 to 5 slices of white bread toasted Place . water, 2 tablespoons butter and lemon juice in skillet; bring to a boil. Add asparagus and simmer, covered for about 15 minutes or until asparagus is tender.' Preheat oven to- 400 degrees. Meanwhile, melt 2 T. butter in a small saucepan. Stir in flour and cayenne until smooth. Remove from heat; gradually stir in milk and Worcestershire. Heat to boiling, stirring constantly. Bod and stir 1 minute. Remove from heat and stir in 1/2 cup cheese until melted. If necessary, return to low heat to finish melting cheese. Drain asparagus. Wrap double slices of ham around center of 3 spears. Arrange in buttered 11/2 quart rectangular baking dish; cover with sauce. Top with remaining cheese; sprinkle with paprika. Bake 15 minutes or until hot and bubbly. Serve immediately with toast triangles. Sherry Smith, Lancaster Scalloped Potatoes First make a white sauce of IT. of flour mixed with milk to a smooth paste. Stir into 1 pint of boiling milk, season with salt and pepper. Then set aside until potatoes are ready. Place a layer of potatoes m well greased baking dish. Sprinkle with salt and pepper and a little butter and cheese (.any kind you want). Repeat this until dish is'full then cover with the white sauce and slices of cheese and bake in moderate oven about 45 minutes. Sancy McComsey, Newport Cheese and Corn Dinner 11/2 c. cubed luncheon meat 1/2 c. whole kernel com, drained 1/4 c. chopped omon 1 c. shredded Cheddar or American cheese legg IT. flour 3/4 c. milk 1/21. Worcestershire sauce Prepare crust. In the following order, layer meat or tuna, corn, omon, and cheese in crust. In small bowl, combine egg with flour. Blend in milk and Worcestershire sauce. Pour mixture over cheese. Bake 20 to 30 minutes until filling is firm. Sprinkle with paprika or parsley flakes, if desired. Anna Newswanger New Holland DESSERTS ~ Sugar Drop Cookies 4 c. white sugar 2 c. brown sugar 3 eggs 1 c. cooking oil IT. nutmeg IT. vanilla Ic. cream 2 c. buttermilk 21. soda 2 t.baking powder 7c.breadflour 3 c. pie flour Mix in order as listed. Bake in hot oven for 375 degrees for about 15 minutes or less. Roll in powdered sugar while warm. Effie Yoder, Reedsville Peppermint Ice Cream 1 pound peppermint stick candy 1 pint milk Soak over night. Then add: 1 pint whipped cream Pour into* refrigerator tray and freeze. Mrs. Robert Stafford, Cherry Hill, N.J. (Turn to Pace C 8)
Significant historical Pennsylvania newspapers