B6—Lancaster Farming, Saturday, June 19,1982
Bobu Ob The Range
For'Veal" goodness, try "Real' 1 products
Since 1937, June Dairy Month has
been an annual celebration by the
dairy industry for its products and
the cows that make them possible
It has become one of the major
food promotions of the dairy in
dustry along with the “Real”
Seal campaign.
With the “Real” Seal, there is no
more need to study the fine print
ingredient listing Just look for the
milk-drop trademark And rest
assured that only products con
forming to federal and state
standards of identity for dairy
foods can be certified by American
Dairy Association to display the
Seal.
Below we would like once again
this week to honor the dairy in
dustry Happy Cooking 1
STRAWBERRY MILKSHAKE
Ipt. strawberries
Iptnulk
Ipt. ice cream, melted
1 c. sugar, if strawberries are
unsweetened
Put everything except ice cream
in blender and mix about 2
minutes. Add ice cream. Serves 4.
Erla Horst, Omtown
Cook's
Question
Corner
QUESTION - I would like the recipe for canning zucchini
squash instead of pineapple m cooking I think you ran it
sometime last year.
ANSWER - “Pineapple from zucchini” is a good idea that
swept the nation last year but got bad press because some
versions were unsafe for home canning. The problem was found
to be in the processing directions and in the proportion of lemon
juice to zucchini. Only high acid foods are suitable for boiling
water canning, and even then the boiling process must be long
enough to destroy airborne or empty container contaminants
that can grow on the surface of the product
Here's the complete -- and correct
“pineapple from zucchini
— Peel and shred 2 quarts of zucchini squash
Add one-half can (23 ounces) unsweetened pineapple juice
Add three-fourths cup lemon juice.
Add one and one-half cups sugar.
Bring mixture to a boil and simmer for 20 minutes
Poor into jars and seal.
Process for 15 minutes in a boiling water canner
One you’re finished, you can use this bit of magic as a sub
stitute for crushed pineapple. You can also use it to make a good
pineapple-flavored marmalade. So, get your jars ready and be
prepared to cope with your garden riches.
Recipe Topics
June
Dairy Recipes all month 1
July
3 Picnic treats
10 Oh l the Strawberry
17 Beef
24 Delicious cold dishes
COTTAGE CHEESE SALAD
1 small container cottage cheese
1 small container whipped topping
1 large can crushed pineapple
13-oz pack apricot gelatin, dry
Drain pineapple Mix together
Serve on lettuce
Mrs. Ross Esbenshade, Mount Joy
HOT TUNA AND
CHEESE SANDWICHES
1 c. process cheese spread
1 hard cooked eggs '
17-oz. can tuna, drained
2 T. chopped green pepper
2 T. chopped onion
2 T. chopped pickle
1/21 salt
1/2 c mayonnaise
12 slices bread
6 T. butter
Mix cheese, eggs, tuna, green
pepper, onion, pickle, salt and
mayonnaise. Divide between sik
slices of bread. Top each sandwich
with second slice of bread. Melt
butter in heavy skillet. Fry sand
wiches. Turn when bottom side is
crisp. Sandwiches are done when
cheese is melted.
Mrs. David Brown, Benton
♦ r *
t *
’
r
Mildred Willey
Hollywood, Md.
recipe for tasty
When you shop the dairy case, can you easily “Real" Seal makes dairy case shopping both
tell a real dairy product from an imitation? The quick and easy. And our recipes this week
answer is simple when the “Real” Seal ap- make cooking quick and easy with a "Real"
pears on genuine dairy foods. In fact, the dairy product included.
SCALLOPED POTATOES
6 med. potatoes
1/4 c. minced omon
11. celery seed
3 T. butter
2 T. flour
11. salt
1/81. pepper
13/4 c. milk
Peel and slice potatoes. Place a
layer of potatoes m casserole and
sprinkle on some onion and celery
seed. Continue this pattern until
casserole is full. Melt butter in
skillet, add flour, salt and pepper.
Lightly brown mixture and blend
in milk. Stir continuously and
bring to a boil. Pour mixture over
potatoes. Bake m 350 degree oven
for one hour.
Susan Marsh, Kasson, WV
CHOCOLATE ICE CREAM BARS
11/2 c. milk
1/41. salt
1/4 c. sugar
1/4 c. cocoa
1/2 c. butter
1/4 c. sugar
11/3 c. sugar
6 egg yolks
2 c. graham cracker crumbs
3 c. whipping cream
21. vanilla
Mix chocolate and 1/2 c. sugar;
add milk and bring to scalding.
Add Well beaten egg yolks to which
1/3 c. sugar has been added. Cook
until thick; cool. Add 1/4 c. sugar
to melted butter and add the
crumbs. Beat egg whites and add
remaining half cup of sugar with
salt. Whip the cream. Mix
ingredients together except
crumbs. Put half of crumbs on the
bottom of the cake pan; add
mixture. Sprinkle remaining
crumbs on top; cover with foil and
freeze overmght. Cut into bars.
Mabel Shirk, East Earl
CREME LOUISA
1 c. heavy cream
1/2 c. milk
1/2 c. sugar
dash salt
1 envelope unflavored gelatin
1 c. dairy sour cream
1/21. almond extract or vanilla
Combine first 4 ingredients m
saucepan and cook stirring over
low heat until sugar dissolves.
Remove from heat. Soften gelatin
in 1/4 c. cold water and stir into
cream mixture. When gelatin is
dissolved, beat in sour cream with
rotary beater until completely
blended and smooth. Blend in
flavoring. ,
Pour into individual molds and
chill until firm. Unmold and serve
with sweetened berries or fruit.
Lynn Burger, Kunkletown
CHEESECAKE COOKIES
1/3 c. butter
1/3' c. brown sugar
1 c. flour
1/2 c. walnuts, chopped
18-oz. pkg. cream cheese
1/4 c. sugar
legg
IT. lemon juice
2 T. cream or milk
11. vanilla
Mix together brown sugar,
chopped nuts and flour. Stir in
melted butter and mix with kinds
until light and crumbly. Remove 1
cup of mixture to be used later as
topping.
Place remainder in an ft-inch
square pan and press firmly. Bake
at 350 degrees for about 12 or 15
minutes.
Beat cream cheese until smooth
with 1/4 c. sugar. Beat in the egg,
lemon juice, cream and vanilla.
Pour this on to the baked crust top
with the reserved crumbs. Return
to 350 degree oven and bake for 25
minutes. Cool; then cut mto 2-mch
squares.
K.C. Smith, Fawn Grove
BLACK MAGIC CAKE
2 c. flour
2 c. sugar
3/4 c. cocoa
21. baking soda
11. baking powder
1/21. salt
2 eggs
1 c. black coffee
Ic. milk
1/2 c. salad oil
21. vanilla
Preheat oven to 350 degrees. Sift
all dry ingredients together into
large bowl Add eggs and liquids,
stir until batter is smooth. Batter
will be thin. Pour into greased and
floured 9x13 inch pan. Bake 35
minutes or until done.
This very moist, dark cake can
be made ahead of time because it
actually becomes more moist the
second day.
Icing:
5 T. flour
Ic. milk
Cook until thick and let cool.
Cream;
1/2 c. butter
1/2 c. cooking oil
1/41. salt
It. vanilla
1 c. powdered sugar
Add to flour mixture and beat
until fluffy and stiff.
Karen Turner, Fleetwood
MILK PUNCH
3 c. chilled pineapple juice
1/3 c. orange juice
31. lemon juice
4 c. cold milk
1 1/2 qt. vanilla ice cream, sof
tened
Combine all liquids together and
pour 1/3 of mixture into electric
blender. Spoon 1/3 of ice cream
into blender and whip until frothy.
Pour into punch bowl or pitcher
and continue until all is mixed.
Makes 3 quarts
Joyce Blank, Kinzers
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