B6—Lancaster Fanning, Saturday, April 10,1982
Borne On The Benge HH
Tty a new side dish
Why stop the creativity and the
fun in the kitchen when preparing
the Easter meal after the mam
dish is doneV
Don’t just throw frozen peas or
beans m a pan to cook for dinner.
You spend so much tune getting
that mam dish, that favorite meat,
to ]ust the right taste; why not
keep the tradition running for your
side dishes?
A delicious side dish can make
the same impact on guests as a
good ham will.
Try some of these side dishes
a great many of which are suited
perfectly for budget watching and
clock watching.
Cook’s
Question
Comer
QUESTION in your microwave recipes published March 6,
1982, was included a “Something Special Cheesecake.” Can
this be made in a regular oven? I would like to try it but I don't
have a microwave oven.
ANSWER Mrs. OePeters, for this information we contacted
Doris Thomas from the Lancaster County Extension office for
she was the contributor of the recipe from one of her favorite
workshops. After checking her files, Mrs. Thomas informed us
that the recipe can be made by baking the cake at 375 degrees
for 25 to 30 minutes or until a knife inserted comes out clean.
For anyone else interested in this extra-special cake, find the
recipe below.
SOMETHING SPECIAL CHEESECAKE
2 eggs
4 (3 oz.) pkg. cream cheese
Vz c. sugar
1 teaspoon vanilla
Vi c. semi-sweet chocolate morsels
19-inch prepared crumb pie shell
Prepare crumb pie shell (recipe below). Beat eggs, cream
cheese, sugar and vanilla with mixer until smooth and creamy;
pour into crumb crust. In a small glass dish, melt chocolate
morsels l-Vz minute. Spoon in drops over pie filling and swirl
with a fork. Heat 4 minutes, rotating V* turn every minute. When
pie has cooled to room temperature, chill until serving. Serves 8.
This pie is good prepared in any crumb crust, but the
chocolate crust is very special.
CRUMB PIE CRUST
1 c. crushed crumbs, graham cracker, vanilla wafers, corn
flakes, etc.
2-3 T. Sugar
l A c. butter
Combine crumbs, sugar and butter in 9-inch glass pie plate.
Heat 2 minutes, stirring after 1 minute to blend ingredients.
Press evenly onto sides and bottom of pie dish. Heat 1 minute to
“set” crust. Makes 1-9" crust.
For Chocolate Crumb Crust, add l-Vz c. chocolate cookie
crumbs to the sugar and butter in recipe above. Cook as
directed.
April
17
24
May
What’s your favorite recipe 7
Chicken dishes
Honey recipes
It’s egg month 1
PENNY-WISE BEAN BAKE
1/2 lb. ground beef
1/2 c. chopped onion
1/21. basil leaves, crushed
1/41. oregano leaves, crushed
16 oz. can pork and beans
1/21. salt
1 pkg. frozen chopped spinach,
cooked and drained
1 c. dry cottage cheese
1 small clove garlic, minced
1/41. salt
2 hard-cooked eggs, sliced
In skillet, brown beef and cook
onion with basil and oregano until
tender (use shortening if
necessary). Stir to separate meat.
? • 1
’ * »
t 9
* *
Mrs. OePeters, Dallas
Recipe Topics
1
f
on Easter
Add beans and 1/2 t. salt. Mean
while, in 1-quart casserole, com
bine spinach, cheese, garlic and
1/41. salt, fop with bean mixture.
Bake at 400 degrees for 30 minutes
or until hot. Garnish with egg.
SWEDISH RICE PORRIDGE
1 c. uncooked rice
1 c. water
It. salt
2 T. butter
4 c. milk
12-mch stick cinnamon
Ic. light cream
2 T. sugar
11. vanilla extract
Combine nee, water, salt, and
butter in saucepan. Heat to boiling,
cover and cook 10 minutes. Stir in
milk and cinnamon stick. Cover
and cook over low heat about 45
minutes or until rice is tender,
stirring occasionally. Remove
cinnamon stick. Add cream, sugar,
vanilla. Pour into hot serving dish.
Serve with extra milk, sugar, and
cinnamon. Makes 6 servings.
Mrs. Charles Pennington,
Pittsburgh
CHEESY FRANK NOODLE
BAKE
3 c. uncooked noodles
1 can condensed green pea soup
11/4 c. milk
1 c. shredded Swiss cheese
1/4 c. chopped onion
6 frankfurters
2 T. sliced pimiento-stuffed green
olives
Cook noodles according to
package directions; dram; set
aside. Preheat oven to 350 degrees.
Meanwhile, combine condensed
soup and milk in a medium-sized
saucepan. Heat to simmering
point; stir m 3/4 c. cheese and
omon; remove from heat. Cut
frankfurters into 1-mch pieces; set
aside 12 pieces. Place remaining
frankfurters in bottom of a but
tered 1 1/2 quart rectangular
baking dish. Top with noodles.
Pour soup mixture over noodles.
Arrange reserved frankfurters
around edges of casserole. Bake,
uncovered, 20 to 25 minutes.
Remove from oven and sprinkle
remaining cheese and sliced olives
over top of casserole. Return to
oven just until cheese begins to
melt, about 3 minutes. Serve
immediately.
POLYNESIAN POTATO SALAD
2 cans (1 lb. 2-oz. each) vacuum
packed sweet potatoes
2 c. cottage cheese
1 c. sliced celery
1 can water chestnuts, drained and
sliced
1/2 c. dairy sour cream
1/4 c. sweet pickle relish
1 pkg. old-fashion French dressing
mix
2T. white vinegar
IT. instant minced onion
1/21. salt
Cut potatoes into cubes. Combine
cottage cheese, celery, water
chestnuts, sour cream, pickle
relish, dressing mu, vinegar,
onion and salt. Fold into potatoes.
Turn into a medium size bowl and
chill. To serve, invert onto serving
plate lined with lettuce.
Penny-Wise Bean Bake makes cents for cooks trying to
stretch food dollars. The perfect side dish, it includes ground
beef which could be your main dish also, and beans, eggs, and
cheese.
Rice doesn't have to be served plain to be delicious. Try
this Swedish Rice Porridge using a cinnamon stick for great
taste.
BUTTER-CREAM CORN
4 c. fresh kernel corn
2 T. water
It. salt
3/4 c. light cream
2 T. butter
1/4t. paprika
dash pepper
IT. chopped parsley
In a buttered shallow 11/2 quart
baking dish mix corn, water and
salt; cover with foil. Bake in
preheated 400 degree oven for 25
minutes. Remove foil, pour cream
over corn, dot with 2 T. butter and
sprinkle with paprika and pepper.
Return to oven for 10 minutes,
stirring several tunes. To serve,
sprinkle with parsley, if desired.
SALMON SALAD
Remove the bones from 1 can
salmon. Season with salt and
pepper.
Boil 2 eggs for 20 minutes.
Cut whites into small pieces and
either mix with salmon or use as a
garnish for the top. Mash the yolks
with a lump of butter, about the
size of one egg yolk, to a smooth
paste. Add a little mustard, if you
wish. Then add vinegar, a little at
time, until dressing is like cream.
Stir well and serve on lettuce
leaves.
Mrs. Carl Bacon, Felton
ONION SHORTCAKE
1/2 Ig. sweet Spanish onion
2 T. butter
11/2 c. corn muffin mix
1 beaten egg
1/3 c. milk
1 c. cream-style corn
1 c. dairy sour cream
1/41. salt
1 c. grated sharp Cheddar cheese
Peel onion slice and saute in
butter. Combine muffin mix, egg,
milk and corn. Place mix in but
tered 8 inch square dish. Add sour
cream, salt and 1/2 c. of the cheese
to sauteed onions. Spread over the
batter. Sprinkle with the
remaining cheese. Bake at 425
degrees for 25-30 minutes. Cut in
squares and serve warm. Makes 9
servings.
Sara Kresge, New Hope
If you're the lucky owner
of a cast iron pot or dutch
oven, don't throw it out. ..
use it! The available iron
in food can increase up to
400 percent when iron cook
ware is used.