B6— Lancaster Farming, Saturday,October 3,1981
Borne On The Range fl||
Eveiybody
say "cheese"
The first photographer who told
his participants to say "cheese”
knew what he was doing. Not only
does cheese put a smile on your
face by saying it, but notice the
smile that results from eating it!
Cheese seemed to be another
favorite of all our cooks, so read
on, try a few and enjoy delicious
cheese...
CORN QUICHE
pastry for 9-mch crust
1 chopped onion
1 chopped green pepper
11/2 c. fresh cooked corn
1/2 lb. swiss cheese, grated
11/2 c heavy cream
5 eggs
salt and pepper
1/4 c. crumbled cooked bacon
Line pie plate with pastry. Saute
onion and green pepper in bit of
butter till soft. Mix corn and
cheese with onion and green
pepper. Spoon into pie shell. Beat
eggs, cream and seasonmgs. Pour
into corn and cheese mix in the
shell. Bake 350 degrees for 50
minutes.
Beth Mearkle, Royersford
Cook's
Question
Comer
Ladies, we have plenty of recipe requests this week, so dig out
all your favorites and see if you can help other cooks! Send them
to Cook's Question Corner, Lancaster Farming, Box 366, Lititz,
PA 17543.
QUESTION Does anyone have a recipe for marshmallow
creme?
Joyce Rex, Slatington
QUESTION I would like a recipe for a chocolate shoo-fly pie.
Does anyone have one?,
QUESTION Can any of your readers supply me with a
recipe for dill relish? This is a relish which can be purchased in
the stores but is very difficult to find.
QUESTION I need a recipe for old-fashioned soft molasses
cookies. Can anyone help me? Also, what do you use when a
recipe calls for sweet milk?
October
Cheese favorites
Breads
Pumpkin pleasures
Cakes promote friendship
Halloween treats
10
17
24
31
November
It’s pie season!
LASAGNA BOLOGNESE
1/2 c. grated parmesan cheese
11/2 lb. ground beef
1 onion diced
1 -8 oz. can mushrooms, drained
1 -15 oz. can tomato sauce
salt and pepper
1/2 c. margarine
1/2 c. flour
4 c. milk
8 oz. lasagna noodles
In skillet over medium heat in
small amount of oil, cook ground
beef and omon until beef is
browned. Stir in mushrooms,
tomato sauce, salt and pepper.
Reduce heat and simmer 15
' minutes. Remove from heat and
set aside and prepare parmesan
sauce. In a 3-quart saucepan over
low heat, melt margarine. Stir in
flour, salt, and pepper until well
blended. Gradually stir in milk and
parmesan cheese and cook,
stirring until thickened. Remove
from heat and set aside.
Prepare noodles as directed on
package; drain, in 13x9 inch
baking dish, evenly spread 1/4 of
the parmesan sauce; arrange
about 1/3 of noodles; top with 1/3 of
meat sauce. Repeat -layering,
ending with cheese sauce. Bake in
375 degree oven tor 30 minutes.
Nancy Kramer, Newmanstown
7 • 1
; f *
* 7
*
Mrs. Allen Martin, Ephrata
Mrs. Michael Mostowy, Bruin
Mrs. Thomas Long, Hanover
Recipe Topics
' f
f
Cheesy dips and cheese poured over cheese won't complement; so try one of the
vegetables add a colorful, delicious-treat to any many types of cheese with your favorite dish or
meal. There aren’t very many foods that salad.
CHEESY CHICKEN QUARTERS
3 T. butter
2 medium zucchini shredded
3 shoes bread
legg
1/2 c. shredded swiss cheese
pepper and salt
1 - 3 lb. broiler tryer, cut into
quarters
Prepare stuffing by melting
butter in frying pan over medium
heat. Add zucchini and cook until
tender, stirring frequently.
Remove from heat. Into
saucepan tear bread in small
pieces, stir in egg, cheese, pepper
and salt.
Preheat oven to 400 degrees.
Carefully loosen skin on each
chicken quarter by pushing fingers
between skin and meat to form
pocket.
Spoon some stuffing into each
pocket. Place chicken in 13 x 9 inch
pan and bake for 30 minutes or
until tender.
Nancy Kramer, Newmans town
CHEDDAR CHEESE PUFFS
2 c. grated Cheddar cheese
1/2 c. butter, softened
1 c. flour, sifted
1/21. salt
1/21. paprika
48 small green olives, stiffed with
pimentos
Blend cheese with butter. Add
sifted flour, salt and paprika. Mix
well. -
Mold 11. dough around each olive
to cover. At this point you may
refrigerate or freeze cheese puffs
tor up to to 5 days.
Bake putts at 400 degrees tor-15
minutes. Serve hot.
Mrs. Charles Biehl, Mertztown
PARTY CHEESE BALL
2 - 8 oz. pkg. cream cheese
2 c. shredded crackers
barrel! sharp cheese
IT. chopped pimento
IT. chopped green pepper
IT. chopped onion
21. Worcestershire sauce
11. lemon juice
How do you spell
C-H-E
LANCASTER - Not literally,
but with a slice of poetic license,
lifestyle does spell cheese: Why,
you say? Let’s count the ways.
There are so'many ways you can
eat cheese, serve cheese, use
cheese and store cheese, you get
confused whether lifestyle is one
word or two. But, know for'certain
that cheese melts beautifully into
today’s frenetic lifestyle.
You can eat it with your fingers
or a fork, it can be an ingredient or
a topping. And cheese can be
served as a soup, or with nuts. ln‘
fact, is an appetizer, a mam course
or a dessert depending upon your
taste.
That’s why lifestyle spells c—h—
e—e—s-e. For cheese is lively tood
and it certainly has style.
Estimates ot varieties ot cheese
range from hundreds to thousands
to "your guess is as good as mine.”
So there’s a cheese to satisfy
your eating lifestyle, every second
ot every hungry minute, with its
satiety value. "Satiety” Is a dif
ferent word tor the satisfied feeling
you get when you eat cheese.
People say "cheese” to look
attractive for photographs, “big
cheese” tor important persons. In
the dictionary you can find
cheesecake, cheesecloth and
cheeseburger.
dash of cayeene
salt
dried beef;
pecans
fresh parsley,
Blend softened cheeses and all*
other ingredients. Mix well and
chili. Shape into ball and roll into
nuts or beef and parsley.
Mrs. William Lori, Delta
lifestyle?
£-$-£!
That’s probably why per capita
of cheese goes up
every year m spite of inflationary
costs, health concerns and attacks
upon animal toods by activists of
one persuasion or another. It fits
today’s lifestyle and is compatible
with most eating situations.
Since 1955, per capita con
sumption of cheese has gone up 144
percent!
In 1955, Americans consumed 7.3
pounds of cheese per capita. In
1930, Americans were each eating
an average of 17.8 pounds of
cheese. That’s still less than half
the per - capita consumption of
cheese in European countries such
as France or Greece.
Practically every foreign
variety of cheese is manufactured
in the United States. You don’t
have to be a cheese lover to kno\£
that this versatile dairy food has
had a tremendous effect on all of
us. For example, cheese has
created words and grammar.
Cheeses , have names like
Gorgonzola or Gouda. Countries,
too, from Italy to Switzerland have
national cheese favorites. Cities
such as Cheddar, Muenster,
Parma, Rome and Limburg have
cheese named after them!