Serve
Sensational
As the cold, blustery weather
conditions continue, you and your
family may be forced to spend
more time at home in the house.
Why not have some tasty snacks on
hand for special family
gatherings?
Snacks can be made ahead of
time or prepared with the help of
the entire family.
HONEY SPICED NUTS
3 cups sifted confectioner’s sugar
3 teaspoon ground cinnamon
11/2 teaspoon ground nutmeg
11/2 teaspoon ground allspice
1 egg white, unbeaten
2 teaspoons honey
1/8 teaspoon salt
3/4 pound pecans, almonds or
walnuts
Sift sugar and spices together
three times. Spread one-half of the
mixture, 1/4 inch thick on baking
sheet or shallow pan. Place egg
white, honey and salt in bond and
beat until mixed but not foamy.
Add nuts and stir until coated.
Place nuts on sugar, one at a time,
top side up, 1/4 inch apart Cover
evenly with remaining sugar
mixture. Set pan inside another
baking sheet or pan and bake in
very slow oven (250 degrees) for 1
1/2. hours. Remove nuts im
mediately and brush off excess
sugar. Cool. Store in airtight glass
jar.
POPCORN BALLS
1 cup sugar
1/2 cup white or dark com syrup
1/4 cup butter
1/3 cup water
3/4 teaspoon salt
3/4 teaspoon vanilla
3 quarts popped com
Keep popcorn hot in slow oven.
Stir and cook sugar, com syrup,
water, butter and salt until sugar is
dissolved. Continue cooking
without stirring until syrup forms
a soft ball in cold water. Add
vanilla, pour syrup slowly over
popped com. Mix well to coat
every kernel. Grease hands with
butter before shaping.
CHEDDAR PEANUT BALL
2 cups shredded Cheddar cheese, at
room temperature
1 package (3 oz.) cream cheese
2 tablespoons finely chopped red
onion
Recipe Topics
February
4 Soups and Stews
11 Creative Casseroles
18 Puddings and Custards
Home On The Bangs
Snacks
1/8 teaspoon curry powder
1/2 cup chopped salted peanuts
Beat together cheddar and
cream cheese until well blended.
Stir in onion and curry powder.
Shape to form a cheese ball. Roll in
peanuts. Cover and chill to blend
flavors. Serve at room tem
perature with assorted crackers.
The next two recipes are from B.
Ring, Leola.
SOFT PRETZELS
2 tablespoons dry yeast
11/2 cups warm water
1/2 teaspoon salt
4 scant cups flour
Dissolve yeast in warm water,
add salt and flour. Knead....let rise
15 minutes. Roll dough in long
narrow rolls. Shape in either sticks
or pretzels. Dip in soda solution or
brush it on. Place on greased
cookie sheet. Bake at 450 degrees
for 15 to 20 minutes. Brush melted
butter on pretzels when almost
done. Put in broiler for a few
minutes after butter is brushed on
for more golden color.
Soda Solution
1/4 cup water
2 tablespoons soda
Mix and bring to boil.
FINGER BQUIGGLE
l(6oz.)box]ello
3 envelopes knox gelatin
3 cups boiling water
Mix until dissolved. Pour into a
13X9 cake pan. Cut into squares
when cooled. Cookie cutters can
also be used for making shapes.
BROILER CHEESE
ONION HEARTIES
2 tablespoons butter
1 cup thinly sliced onion
1/4 teaspoon salt
3 English muffins, split, toasted,
buttered or 6 slices rye toast,
buttered
6 tablespoons chili sauce
6 slices Cheddar cheese
Melt butter; saute onion until
tender but not browned. Add salt.
Spread each muffin half with one
tablespoon chili sauce. Divide
onion evenly among the six muf
fins, reserving a few for garnish.
Top onion with cheese .slices and
garnish with reserved onion. Broil
4 to 5 inches from heat until cheese
is melted and sandwiches are hot.
Vera Martin
The old standby snacks like cheese, cold cuts, crackers and popcorn are still sure to be
winners, but why not try something new to accompany the old favorites?
We’ve made a change, ladies.
Due to increased interest in the
Cook’s Question Comer, it has
been moved to page 88, where
more space is available. That
means more recipe space on B 6
also. If you have a recipe you
would like to share, send it to
Kimberly Herr, Lancaster
Farming, Box 366, Lititz, Pa.
17543.
CHEESY APPLE DIP
3/4 pound sharp cheddar cheese,
finely grated
1/4 cup sour cream
1/2 cup apple juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
4 apples, cored and sliced
Spanish-style olives, sliced
pitted black olives, sliced
In food processor or food mixer,
combine cheese and sour cream;
mix until well blended. Add apple
juice, Worcestershire, mustard
and onion powder and blend until
mixture is smooth. Transfer to
serving dish; garnish with olives
and refrigerate until serving time.
Serve dip with apple slices.
CHEESE’N CHIVE
TREATS
2 cups enriched self-rising flour
2 tablespoons sugar
2 tablespoons dehydrated chives
1/4 cup shortening
1 cup (8 oz.) small curd creamed
cottage cheese
1 egg, beaten
1/2 cup milk
Stir together flour, sugar and
chives. Cut in shortening until
mixture resembles coarse crumbs.
Combine cottage cheese, egg and
milk. Add to flour to make a thick
batter, stirring only until flour is
moistened. Drop by teaspoonfuls
.onto greased baking sheets. Bake
in preheated 450 degree oven for 10
to 12 minutes or until done.
Featured
These two featured recipes come
from a woman who claims that
once she gets into the kitchen she
cannot get out. She loves to cook!
Her name is Ethel Zimmerman.
Read about her Farm Show suc
cess and her other hobbies on page
814
Sweet Potatoes Croquettes
110-quart kettle of sweet potatoes
3/4 cup melted butter or
margarine
3 teaspoons salt
1/2 cup sugar
1/2 teaspoon pepper
1 egg, beaten
cornflake crumbs
shortening or oil
Cook potatoes, drain and peel.
Mash with a fork. Add next four
Recipes
ingredients. Mix well and
refrigerate overnight. Make
croquettes, using 1/4 cup measure.
Dip croquettes into beaten egg and
then cornflake crumbs. Deep fry in
shortening for a short time (don’t
let them fry too dark.) Place on
cookie sheet. Heat oven to 325
degrees and heat for 20 minutes.
Pot Pie Crackers
3 cups flour
butter or lard the size of an egg
11/2 teaspoon baking powder
dash salt
enough sweet milk to mix
ingredients
Mix and roll out like pie dough.
Cut into blocks and prick with a
fork. Bake at 350 degrees until they
are golden brown. Cover the
crackers with chicken gravy.