B6—Lancaster Farming, Saturday, July 3,1982 Bone On The Benge ffl Plan a perfect picnic for July Whether you're planning a topdeck dinner on a boat, a tailgate picnic in the park, a luncheon party on the patio, or a quick pick me-up out on the hay wagon bet ween loads, it’s still considered a picnic and it still calls for delicious food. Choose from our list of fun foods below and plan the occasion just right for you and your friends. Choose from potato salads, drinks, desserts, and unique dishes such as Crusty Veal Loaves. CUCUMBERS ‘N’ CREAM 1/2 c. vinegar 1/2 c. water 11. salt 5 peppercorns 1 large cucumber, thinly sliced 1 medium onion, thinly sliced 1 c. dairy sour cream Combine vinegar, water, salt and peppercorns; add cucumber slices. Cover and chill about 2 hours; drain thoroughly. Gently combine cucumbers with onion and sour cream. Debbie Markle,Jlarrisburg OAHU APPETIZER 2 pkg. (3 oz. each)cream cheese 1 can deviled ham 11. prepared mustard 2 c. shredded Cheddar cheese 2T. chopped chives 1/2 c. chopped macadamia nuts paprika In a small mixing bowl beat together cream cheese, ham and nustard. Stir in Cheddar cheese tnd chives. If necessary chill for ease in handling. Shape into a ball; roll in nuts. Sprinkle with paprika. Serve with assorted crackers. Cook's Question Comer QUESTION - Does anyone have a recipe for pita bread (pocket-type bread) that does not call for sugar or shortening? QUESTION -1 would like a recipe for poppy seed cookies. Can anyone help? July Picnic treats Oh! the Strawberry Beef Delicious cold dishes Vegetable dishes PAN FRIED TROUT I egg 2 T. fresh lemon juice 2/3 c. commeal 11. salt 1/41. pepper 4 whole pan-dressed trout 1 lemon, cut in wedges butter fresh lemon juice Slightly beat egg and lemon juice in shallow dish. On foil mix together cornmeal, salt and pepper. Dip skin-side of trout in egg mixture, then in commeal. Place 2 lemon wedges inside each trout. Close with wooden picks. Melt 1/4 c. butter in skillet, add 2 T. lemon juice. Over medium heat fry as many trout as skillet will ac commodate, about 8 minutes on each side. Add additional butter and lemon juice as needed. Karen White, Fredericksburg CAMPERS’CHOICE 6 c. water IT. chicken seasoned stock base 11. salt 3 c. noodles 3 c. chopped cooked chicken or turkey I c. thinly sliced celery 1/2 c. sliced radishes 1/4 c. sliced green onion 1 c. dairy sour cream It. seasoned salt 1/41. poultry seasoning Bring water, stock base and salt to a boil. Add noodles and cook according to package directions; rinse with cold water and drain. Combine chicken, celery, radishes, onion and noodles in a large bowl. Mix sour cream, seasoned salt and poultry seasoning: fold into chicken mixture. Chill. 7 • T j t 9 ? Recipe Topics ' .r> f Ellen Utermoehien Anne Smythe 4th VEGETABLE POTATO SALAD 1 pkg. au gratm potatoes 3 c. water 1 c. water 1/4 c. bottled French or creamy Italian salad dressing 1/41. salt 1/81. pepper 1 small zucchini thinly sliced 1/2 c. thinly sliced celery 1/4 c. sliced green onions 1/2 c. chopped radishes salad greens Heat potato slices and 3 cups water to boiling in 2 1/2 quart saucepan. Reduce heat: cover and simmer until tender, 15 to 20 mintues. Rinse under running cold water; drain. Mix 1 cup water and the sauce mix in saucepan. Heat to boiling over medium heat, stirring constantly. Stir in salad dressing, salt and pepper; cool. Mix potatoes, zucchini, celery and green onions; fold in sauce mix ture. Cover and refrigerate until chilled, at least 2 hours. Just before serving, mix in radishes. Serve on salad greens. CRUSTY VEAL LOAVES 11/2 lb. veal, ground 1/2 lb. mushrooms, chopped 1 med. onion, chopped IT. chopped parsley IT. chopped celery leaves 1 clove garlic, minced 1 c. soft bread crumbs 2 eggs 2 T. Drambuie 1/21. salt 1/41. pepper 1 pkg. frozen puff or pie pastry Mix ingredients thoroughly (exceptpuff pastry). PlaceinaBx4 inch buttered pan or in individual loaf pans. Pat mixture evenly in pan, about 3/4 full. Place pan in a large pan of warm water and bake at 350 degrees for 1 hour for large loaf or 35 mintues for small loaves. Remove from oven. Let stand 3 to 4 minutes; unmold and cool. When cool, roll out a piece of puff pastry or pie crust large enough to encase loaf. Wrap loaf in the pastry with the seam at the bot tom. Trim the edges. Moisten the seam with cold water and pinch seams together. Bake on a cookie sheet at 450 degrees for 10 minutes, or until crust is browned and puffed. Serve warm or cold with favorite sauce, mayonnaise or mustard. BLUE CHEESE DEVILED EGGS 12 hard-cooked eggs 1/2 c. crumbled Blue cheese 1/2 c. dairy sour cream 11. vinegar To prepare eggs: Shell and cut eggs lengthwise; remove yolks and set aside whites. Mash yolks with cheese; blend in sour cream and vinegar. Fill egg whites with yolk mixture. Put two filled halves together. Cover and refrigerate until ready to serve. Makes 12 servings. PARTY-TIME PUNCH 1/2 c. instant tea powder 1 qt. cranberry juice cocktail 1 qt. water 2 cans frozen orange juice con centrate 1 can (6 oz.) frozen lemonade concentrate 28 oz. ginger ale, chilled In punch bowl, combine instant tea powder, cranberry juice, water, orange juice, and lemonade concentrates; chill. Just before serving, add champagne. Garnish, if desired, with orange slices; serve with ice. GRILLED BEEFBURGERS 2 lb. ground beef 2 c. soft bread crumbs 2/3 c. instant nonfat dry milk 2/3 c. water 21. salt 1/21. pepper In a bowl lightly mix beef, bread crumbs, nonfat dry milk, water, salt and pepper. Shape into 12 patties, each 1/2-inch thick. Grill over medium heat 8 to 10 minutes per side or until done. Makes 12 patties. DRAMBUIE ICED TEA 3/4 c. iced tea 3/4 c. lemonade 31. Drambuie Ice Mint sprig for garnish Fill a tall glass with ice. Add tea, lemonade and Drambuie. Garnish with a mint sprig. Makes 1 drink. New freezing guide available LANCASTER - Don’t let freezing make you frantic! How to Freeze Food the Right Way is a new publication from your Penn State Extension Service and it’s ready for distribution at $1.50. Gerald D. Kuhn, Extension food science specialist, and Anna V.A. Resurreccion, Extension nutrition specialist have put together all the latest information on freezing foods to preserve them for later use. This method is an excellent choice in terms of convenience, nutrition, and stability of food. But to get the most out of your frozen food, you must prepare it properly. This guide covers the basics of freezer management to help you get started, from selecting the right-sized freezer for your family, to temperature control and Vegetable Potato Salad Crusty Veal Loaves amounts of food to freeze at one time. How to prepare foods for freezing, how to package them, and how to load your freezer for maximum convenience and freezer efficiency are all covered in detail. In addition, this guide has vital information on dealing with freezer problems such as defrosting and unexpected thawing. The second half of How to Freeze Food the Right Way is an easy-to use freezing guide covering all the types'of foods you will want to freeze.' To order your copy, contact your county Cooperative Extension office and ask for the new publication. Party-time Punch
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