iter Farming, Saturday, April 2,1983 B6—Lancasi Home Os The Range Easter's delicious feast Although lamb has enjoyed increased popularity as an Easter dish, ham .remains the favored High for this springtime holiday. For your enjoyment this Easter, we have included below several variartions on that old favorite, ham. Try a ham casserole, or ham salad sandwiches for a less formal feast. Or, if you’re looking for something entirely new to serve this Easter, why not try the Gourmet Pot Roast? It’s down home goodness everyone can enjoy. Also included are several side dishes that will enhance any main dish. Cook’s Question Comer QUESTION Does anyone have a recipe for the famous rum cake that is so popular for wedding cakes now? It’s a very tender and moist cake and would be a great change from the regular, dull white cake. Can anyone help? ANSWER For Donna Lencoski of Latrobe who requested a recipe for pumpkin cookies that taste like pumpkin pie is the following recipe submited by both Mrs. Leon Martin of New Providence and Paula Deßlockof New Hampton, N.Y.; PUMPKIN PIE SQUARES Step 1; 1 c. sifted flour 1/2 c. quick-cooking rolled oats 1/2 c. brown sugar, firmly packed 1/2 c. butter Step 2: 1 one-lb. can pumpkin 1 (13 oz.) can evaporated milk 2 eggs 3/4 c. sugar 1/21. salt 11. ground cinnamon 1/21. ground ginger 1/41. ground cloves Step 3; 1/2 C. chopped nuts 1/2 c. brown sugar 2 T. butter Combine ingredients of Step 1 in mixing bowl, mixing until crumbly. Press into ungreased 13x9x2 inch pan. Bake at 350 degrees for 15 minutes. Combine Step 2 ingredients: beat well. Pour into crust. Bake at 350 degrees for 20 minutes. Combine Step 3 ingredients: sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut into two-inch squares. April 9 The incredible, edible egg 16 Lamb delights 23 Say cheese, please 30 May flowers - recipes using flour Whatever your serve and however you celebrate tomorrow, we wish you Happy Easter! SAVORY HAM SLICE 1 smoked fully-cooked ham slice 1 small onion, finely chopped 1 can tomatoes IT. sugar 1/41. thyme Grease large frying-pan with ham fat. Panbroil ham slice slowly, turning occasionally, 15 to 20 minutes, until lightly browned and thoroughly heated through. Remove to hot platter and keep warm. Add onion to pan drippings and cook slowly 2 to 5 minutes. Add •if i ; r ? t * Recipe Topics ' J* t Jane Traverse Cockeysville, Md. ■'jf ; t'v, tomatoes and break into small pieces. Add sugar and thyme and cook slowly 10 to 15 minutes, stirring occasionally. Serve sauce with ham slice. National Livestock and Meat Board GOURMET POT ROAST 4 lb. beef pot roast, round or blade bone 3 T. flour It. salt 1/21. whole thyme dash of pepper 1/4 c. butter 2 medium onions, sliced 2 cloves garlic, minced Ic. dry red wine 3 medium potatoes, pared, and quartered 6 to 8 medium carrots, pared and cut into 3-incb pieces 1 can condensed cream of celery soup 3/4 c. dairy sour cream Trim excess fat from roast. Combine flour, salt, thyme and pepper; coat meat with mixture. In a Dutch oven, large skillet or roasting pan, melt butter. Slowly brown meat on both sides. Add onion, garlic and 1/2 c. wine. Cover tightly and simmer slowly 1 hour 30 minutes. Arrange potatoes and carrots around roast. Combine soup and remaining 1/2 c. wine; pour over meat and vegetables. Cover and cook an additional 1 hour more or until meat and vegetables are tender. Remove meat and vegetables to heated platter. To prepare gravy: Stir sour cream into sauce remaining in pan and heat to serving tem perature. Do not boil. Spoon some of gravy over meat and pass remainder. FRENCH FRIED EGGPLANT 1 large eggplant 1/2 c. fine dry bread crumbs It. salt 1/81. pepper 1 egg, beaten lard for deep fat frying Cut eggplant lengthwise in slices 3/4 to 1 inch thick, pare and cut in strips 3/4 to 1 inch wide. Combine crumbs, salt and pepper. Dip eggplant in egg and dredge in seasoned crumbs. Fry, a few strips ' M »'S V SvM Savoi Banana Muffins at a time, in hot deep fat 5 minutes Mrs. Martin Felcher, Harrisburg or until lightly browned. Remove to absorbent paper and keep hot, ham-cheese potato soup 1 can condensed cream of potato soup, undiluted Ic. light cream 3/4 c. milk 1 c. shredded Mozzarella cheese 1 pkg. thinly sliced smoked ham, diced Combine all ingredients in a medium-sized saucepan. Heat over low heat, stirring constantly until cheese is melted and soup becomes hot about 10 minutes. Do not boil. Cream Cheese Peanut Butter 1/4 lb. margarine 1/2 lb. cream cheese 2 boxes powdered sugar 1/21. salt 1/21. vanilla 11/2 c. peanut butter Boz. chocolate chips l/3barparrefm In mixing bowl, cream first 6 ingredients until smooth, then shape into eggs. Dip in chocolate mix made by melting in top of double boiler. Works best if eggs are frozen before dipping them Ham Slice Easter eggs BANANA MUFFINS 1 pkg. wild blueberry muffin mix 1/2 c. mashed ripe banana 1/4 c. packed brown sugar .. 1/4 c. chopped nuts % 1/21. ground cinnamon Prepare muffin mix as directed on package, except, decrease milk to 1/4 c.; stir banana into egg-milk mixture. Mix brown sugar, nuts and cinnamon; sprinkle over batter. Bake until brown, 15 to 20 minutes. Betty Crocker Corp. (Turn to Page B 8) in chocolate mixture. Janet Gehman New Holland Coconut Cream 1 pkg. coconut 1 lb. powdered sugar 2 T cream or evaporated milk 2 T. butter 11. vanilla Mix together. Add a little more milk if needed. Chill before coating with melted chocolate purchased from candy supply store. Mary Ella Martin Middleburg
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