B6—Lancaster Farming, Saturday, Wovember 13,1982 Home On The Range i|| 3 people you know Name don't who Hard to do isn’t it? Now if the choice was spinach, yogurt, or even something as tasty as lamb, you probably could answer the question. It’s hard to name three people who don’t like cheese because there are so many tastes in the cheese world alone. But, whether it’s mild or sharp, yellow or white, cheese, in one form or another, seems to please. According to the United Dairy Association, cheese as a food is almost as old as milk, from which it’s made. It dates to about 4000 B.C. in a story familiar to many about the shepherd who carried milk in a pouch from a sheep’s stomach. And then, as now, people recognize the delicious taste of cheese. HAM-MACARONI CASSEROLE 2 c. cooked elbow macaroni 21/2 c. cubed baked ham 1 can sliced mushrooms, drained 1/4 c. sliced pimiento stuffed olives 1/2 c. chopped onion 11/2 c. dairy sour cream 2 T. prepared mustard Ito 21. caraway seed 11. Worcestershire sauce Cook’s Question Comer ANSWER - For Mrs. Janas King of Dover, Del. who was seeking a recipe for homemade ham and bean soup, comes the following answer: Use 1 pound ground ham and 3 cups of beans. Cook all together until done. It makes about five quarts. I use crackers with mine. QUESTION - Does anyone have a recipe for mince pie that uses green tomatoes? QUESTION - We have received several recipes from readers who would like to know what size a "regular bottle of molasses" is. It appeared in a recently published recipe called ‘Molasses Spice Cookies.’ We received this recipe from Cynthia Druck of Red Lion. Perhaps Cynthia could answer this question for us. If not, has anybody tried this recipe and what amount of molasses have you used? November 20 27 December 4 How about some EASY pies? Light meals after the holiday Christmas cookie time Have an unusual holiday dish? How about a favorite dish? like choose 1/81. pepper 1/4 c. shredded Cheddar cheese Preheat oven to 350 degrees. Combine macaroni, ham, mushrooms, olives and onions in a large mixing bowl. Combine sour cream, mustard, caraway seed, Worcestershire sauce and pepper m a gmall bowl; pour mixture over ham and blend thoroughly. Pour into 2-quart casserole.-Bake 30 to 35 minutes. Remove from oven and sprinkle with cheese. Bake |ust until cheese is melted, about 3 minutes. Serve immediately. CHEESE SAUCE 2 T. butter 2 T. flour 2 c. milk 1/2 c. grated cheese 1/21. Wrocestershire sauce 1/21. salt Melt butter. Add flour and stir constantly. While stirring, slowly add milk. Heat and stir till mixture thickens and boils. Add remaining ingredients and stir till dissolved. Delicious served over green vegetables or potatoes. 1 7 It t ? * P BEAN SOUP Recipe Topics Grace Ikeier Bloomsburg, Pa. Mrs. Charles W. Fry Beavertown, Pa. What’s macaroni,without cheese? Not much. Those tubes of pasta with their firm-lo the-tooth texture need the creaminess that naturally melting cheese provides, and its flavor too. When you’re looking for an easy casserole, macaroni and cheese fit the ticket. Try it. CHEESEABUTTER 1 c. butter, softened 11/21. seasoning, Italian herb 1/41. garlic powder 1/41. pepper 2 c. cheese, Cheddar, shredded 21. lemon juice In mixer bowl, beat together butter and seasonings with whip or paddle at medium speed until fluffy, 3 to 5 minutes. Thoroughly blend cheese and lemon juice into butter mixture. Store covered, in refrigerator. Form into log shape on wax paper and refrigerate, then serve on crackers or melted on your favorite meats and vegetables. VEGETABLE DIP 18-oz. pkg. cream cheese Ic. sour cream 2t. grated onion 1/81. garlic salt 21. Worcestershire sauce It. dry mustard Beat together cream cheese and sour cream. Add onion, garlic salt, Worcestershire sauce and mustard. Chill at least 1 hour. Pour into small bowl in center of large plate and surround with vegetables. Makes 2 cups of dip. HAM AND CHEESE SPREAD In large bowl with spoon, mix well 1/2 pound cooked ham min ced, 1/2 pound natural Swiss cheese, finely shredded (about 2 1/2 c.l, 1 c. sour cream, 1/4 c. chopped parsley, 1 T. prepared mustard with onion bits and 3/4 t. salt. Makes about 21/2 cups. Pack into container with cover. Refrigerate overnight to develop the flavor. Barbara Russell, Pine Bush, N. V. CHEESE SPOON BREAD 2 c. milk 1/2 c. yellow cornmeal 2 T. butter it. salt 1/41. baking powder 3 eggs, separated 3/4 c. shredded Cheddar cheese Preheat oven to 325 degrees Scald milk in a 2-quart saucepan; add cornmeal and-cook, stirring constantly, until mixture is thick and smooth. Remove from heat; add butter, salt and baking powder, mixing until smooth. Beat egg yolks until thick and lemon colored, about 5 minutes. Blend a little of hot mixture into egg yolks; return all to saucepan, mixing until smooth. Fold Cheddar cheese into cornmeal mixture. Beat egg whites until stiff peaks form. Slowly fold cornmeal mixture into egg whites. Turn into buttered 11/2 quart round casserole. Bake 40 to 45 minutes. CREAMY BLUE CHEESE DIP 1 c. crumbled blue cheese I pkg. cream cheese 1/4 c. tomato juice IT. prepared horseradish vegetable stick relishes Beat together blue and cream , cheese in a small mixing bowl until smooth. Add tomato juice and horseradish. Cover and chill to blend flavors. Use as a dip with vegetable stick relishes or as a filling for celery sticks. WELSH RABBIT 1/4 c. butter B c. shredded sharp Cheddar cheese 2 T. Worcestershire sauce » It. dry mustard dash cayenne pepper 4 eggs, slightly beaten Ic. light cream Melt butter in a 3-quart heavy saucepan over medium-low heat. Add cheese, stirring constantly until cheese is melted. Stir in Worcestershire sauce, mustard and cayenne. Combine eggs and cream. Remove,cheese from heat; stir in egg mixture until well blended. Return to medium heat and cook until thickened, stirring constantly. Serve with buttered toast triangles, sliced tomatoes and bacon curls. CHEESY ONIONS 11/2 lb. small onions 4 slices bacon, cooked and crumbled 3 T. butter 3 T. flour 1/21. salt 1/21. Worcestershire sauce 1/81. pepper I c. milk 1 c. shredded Cheddar cheese 1/4 c. grated Parmesan cheese Peel onions; leave whole. Parboil onions in water to cover until fork-tender, about 20 to 25 minutes;'drain. Arrange onions in a buttered shallow baking dish. Sprinkle bacon over onions. Meanwhile, melt butter in a medium-sized saucepan. Stir in flour, salt, Worcestershire sauce and pepper until smooth. Remove from heat and gradually stir in milk. Bring to boiling, stirring constantly. Boil and stir 1 minute. Stir in Cheddar cheese until melted. Pour sauce over onions and bacon. Sprinkle with Par mesan cheese. Broil several inches team source of heat until mixture is hot and bubbly and cheese is golden, about 4 minutes. Serve immediately. TOP TEN CHEESE >*OOUCHON STATES
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