86—Lancaster Farming, Saturday, December 4,1.982
Borne On The Range
You’ve competely exhausted
yourself and your purse shopping
for that ‘just right’ gift for the
loved ones on your Christmas list.
And having come up with gifts that
are so-so gifts that say neither
thought nor money was put into its
selection you collapse in your
chair and say “What can 1 do?”
Well, we have the answer. Look
to your kitchen for help, because
the way to anyone’s heart is still
through his or her stomach.
Gifts of food tell the receiver that
they are worth the time both in
thought and labor that you applied
to its creation.
Breads, cookies, cakes, and a lot
of unusual ideas we have included
here are all good ways to say
“Merry Christmas.”
CARAMEL CORN CLUSTERS
Ipkg. caramels
1/4 c. sugar
1/4 c. water
2 qt. popped pop com
2 c. peanuts
Combine caramels, sugar and
water in saucepan. Cook over low
heat, stirring constantly until
mixture is smooth and comes to a
Unusual holiday dishes make thoughtful gifts
Cook’s
Question
Comer
NOTE - If you’re stilt searching for that perfect gift for
someone on your Christmas list, consider a holiday dish. You'll
find some unique dishes above and lots of cookie ideas in next
week’s Home on the Range.
ANSWER - For the reader who requested a French onion
soup, comes the following contribution from Mrs. Charles Biehl
of Mertztown.
3 T. butter
6 med. white onions, sliced
4 c. bouillon
1 c. sauterne(wine)
6 slices French bread
4 T. butter
Vz c. grated Parmesan cheese
Melt butter. Saute sliced onions in butter until transparent.
Add bouillon and cover. Cook slowly until onions are tender.
Add wine, salt, pepper to taste. Heat to boiling point. Butter and
toast French bread. Sprinkle with Parmesan cheese. Bake in
top of oven at 450 degrees until cheese browns lightly. Float
slices of toasted cheese bread on top of soup.
December
11
18
25
January
1
Christmas cookie time
How about a favorite dish ?
Unique ways to serve ham
Thick, juicy beef dishes
Warm soups for cold weather
%
If
t
French Onion Soup
Recipe Topics
Coated Peanuts
■ A
f
full boil; continue to stir constantly
while mixture boils gently for 5
minutes.
Combine pop corn and peanuts in
large baking pan. Pour caramel
sauce over pop corn mixture and
quickly toss, using two forks until
pop com and peanuts are well
coated. Spread mixture on cookie
sheets. Let stand until cold, then
break into clusters.
Mrs. Clarence Smith, Dover, Del.
TRADITIONAL
PECAN PIE
3 eggs
Ic. light com syrup
Ic. sugar
2 T. butter, melted
11. vanilla extract
1/81. salt
1 c. pecan halves
1 unbaked pastry shell
In a medium bowl beat eggs
slightly. Mix in com syrup, sugar,
butter, vanilla and salt. Then mix
in pecan halves and pour into
unbaked pastry shell.
Bake at 400 degrees for 15
minutes; reduce temperature to
350 degrees and continue baking
for 25 to 30 minutes, or until lightly
browned and completely puffed
across top. Cool. If desired, serve
garnished with prepared whipped
topping and additional pecan
halves.
Arlene Miller, Selinsgrove
FUDGY PECAN
BROWNIE PIE
3/4 c. pecan pieces
1 pkg. chocolate pudding and pie
filling
1 c. sugar
1/4 c. butter, melted
3 eggs, beaten
11. vanilla extract
1 pastry shell, partially baked
Coarsely chop pecan pieces; set
aside.
Combine chocolate pudding,
sugar, butter, eggs and vanilla;
beat until well blended. Stir in
pecan pieces and pour into par
tially baked pastry shell.
Bake at 350 degrees for 45 to 50
minutes. Cool. May be served
warm or chilled. Garnish with
whipped cream and deliver to a
friend.
Planters Peanuts Corp.
SUGARED PEANUTS
1 c. granulated sugar
1/2 c. water
2 c. raw shelled peanuts, skins on
Pecan Pie
Dissolve sugar in water in
saucepan over medium heat. Add
peanuts and continue to cook over
medium heat, stirring frequently.
Cook until peanut is completely
sugared (covered and no syrup
left). Pour and spread over
ungreased cookie sheet and bake
at 300 degrees for approx. 30
minutes, stir occasionally for even
roasting.
Mrs. Ralph Bberly, R 1 Harrisburg
Caramel Corn Clusters
(Turn to Page B 7)