Guests appreciate delectable appetizers Summertime is entertaining time, and to get your party rolling serve some delectable appetizers. Whether you decide to top crackers with creamy spreads or prepare a spicy vegetable dip, your guests will surely appreciate your efforts. Prepare your appetizers before the party begins so you’ll have plenty of time to enjoy the laughter and good conservation that parties invoke. Remember that June dairy month is just a few days away, so don’t stop sending dairy recipes yet. The dairy dessert recipes have been pouring in, but we still need lots of recipes for the other categories. If you decide to send us your favorite dairy recipe, we’ll reward your effort with a gift of appreciation. SNAPPY HAM AND EGG BALLS pound sharp Cheddar cheese, ground 2V4 ounce can deviled ham 2 hard cooked eggs, ground 1 teaspoon prepared mustard 1 egg, beaten V* cup milk 1 cup finely crushed potato chips Combine ground cheese, ham, eggs and mustard. Shape into ball, using % tablespoons of mixture for each ball. Mix egg and milk in a small bowl. Roll cheese balls in finely crushed potato chips, then quickly dip the balls in egg mixture and again in potato chips. Fry the cheese balls in hot deep fat (375*F.) until lightly browned - takes less than a minute. Serve on toothpicks. Cheese ball can be rolled in potato chips and served cold if desired. ORIENTAL DIP % cup diced green onion V* cup chopped parsley 2 tablespoons chopped candied ginger 2 tablespoons diced canned water chestnuts 1 tablespoon soy sauce Vz teaspoon ground coriander Vz teaspoon salt 1 cup dairy sour cream Combine first 7 ingredients. Fold in sour cream. Cover and chill 1 to 2 hours to allow flavors to blend. Serve with fresh mushrooms and cauliflowerets as dippers. If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P 0 Box 366, Lititz, PA 17543 June 16 23 30 Home On The Range FRUIT AND CHEESE DIP 2 cups dry cottage cheese, large curd % cup skim milk 2 teaspoons snipped chives 2 teaspoons lemon juice or vinegar 1 teaspoon salt Unsweetened mandarin orange segments . Strawberries Pineapple cubes Peach slices Seedless green and Tokay grapes Mix all ingredients except fruits in blender until smooth, about 1 minute. Cover; chill 3 to 4 hours. To serve, mound cheese dip in small bowl and place on tray with fruits for dipping. Makes 2% cups dip. GARDEN VEGETABLE DIP 1 cup creamed cottage cheese 2 tablespoons skim milk 1 tablespoon chopped green pepper 1 tablespoon chopped green onion 1 tablespoon chopped radish Pinch of celery salt In small mixer bowl, beat cot tage cheese and milk until creamy. Stir in remaining ingredients. Chill at leat 1 hour. Serve with crisp, cold vegetables. HOT BEEF DIP V* cup chopped onion 1 tablespoon margarine 1 ft-ounce package cream cheese, cubed 1 cup milk 14-ounce can mushrooms, drained 2Vz ounces dried beef V* cup parmesan cheese 2 tablespoons chopped parsley Saute onion in margarine. Add cream cheese and milk. Stir over low heat until cream cheese is melted. Stir in remaining ingredients, heat through. Serve hot. Makes 2Vz cups. Serve with crackers or chips. Betty Biehl Mertztown FRUIT NIBBLERS Vz cantaloupe Vz honeydew melon About 3 pounds watermelon 2 or 3 oranges Vz cup orange juice Scoop balls from melons or cut melons into 1-inch cubes. Place 3 balls on each of 12 skewers. Insert skewers in oranges on serving plate. Serve orange juice in tiny bowls for dipping melon balls. Serves 4. Recipe Topics Dairy Desserts Cheese Dishes Dairy Drinks Dairy Dinners Puddings & Custards RUMAKI 6 chicken livers 4 water chestnuts Teriyaki Sauce (below) 6 slices bacon, cut in half Brown sugar Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts, in bowl; refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice. Secure with wooden pick; roll in brown sugar. Set oven control at broil and 550°F. Broil 3 to 4 inches from heat for 10 minutes or until bacon is crisp, turning oc casionally. Makes 12 appetizers. Teriyaki Sauce Judl Fulton Adamstown Mix V* cup salad oil, V* cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, V* teaspoon pepper and 2 cloves garlic, crushed. PORK SAUSAGE TEMPTERS 1 pound pork sausage meat V« cup minced onion cup water V* cup lemon juice 2 tablespoons vinegar 2 teaspoons Worcestershire sauce 2 tablespoons sugar Vz teaspoon salt 1 teaspoon prepared mustard Dash of cayenne or Tabasco sauce Form sausage meat into %-inch balls. Brown slowly on all sides. Remove balls and drain off all but 1 tablespoon fat. Brown onion lightly, stirring frequently. Add remaining ingredients. Simmer until thickened, about 20 minutes. Pour sauce into a chafing dish or top of double boiler. Stick each ball with a pick and stand up in sauce. Makes about 4 dozen balls. Please your guests with the Fruit ‘n Cheese Dip made with cottage cheese * r* ' BEEF BALLS IN BACON BLANKETS slice around each meat ball and Season freshly ground beef with secure with a pick. Broil until the salt, pepper and grated onion, meats are cooked Shape into balls. Rub half slices of bacon with a Featured Recipe This week’s featured recipe comes from Barbara Martin, Neff sville. Barbara is on the cookbook committee of Lancaster Farm Women Society 22 and typed the 300-page cookbook herself. The mother of two, Barbara said she ate a lot of trifle during a trip to Scotland last year, but discovered her recipe for it here. She has included her trifle recipe in the cookbook. To learn more about the society’s cookbook and Barbara see the story featuring them in this section. Custard Sauce: 6 cups milk 3 tablespoons cornstarch 4 tablespoons sugar 4 egg yolks 2 teaspoons vanilla In heavy saucepan, combine 1 cup milk and all the cornstarch. Stir with wire whisk until cornstarch is dissolved. Add the remaining 5 cups milk and sugar; cook over moderate heat, stirring constantly until the sauce thickens and comes to a boil. In a smaller bowl, break up the egg yolks with a fork and stir in about Vz cup sauce; then whisk the mixture <back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. Remove the pan from the heat and add the vanilla. (This makes about 6 cups and does not taste as sweet as vanilla pudding generally does.) Trifle: 18-inch round sponge layer cake V* cup orange juice V 4 cup sherry Sliced canned peaches 12-15 ounces red raspberry jam x h. pint whipped cream % cup chopped walnuts or pecans Cut the cake layer in half horizontally. Line bottom of trifle dish (or large glass dish with nearly straight sides) with 1 layer of sponge cake. Combine orange juice and sherry and pour half the mixture over the cake. Cover with a thin layer of red raspberry jam. Place the second layer of cake over the jam and pour the remaining orange juice-sherry mixture over it; cover with rasp berry jam layer. Next add a layer of sliced peaches followed by the custard sauce; then raspberry jam and another layer of peaches. Top with whipped cream (sweetened with a little sugar and flavored with vanilla) and nuts just before serving. piece of cut garlic. Roll a bacon (Turn to Page B 8) Scottish Trifle
Significant historical Pennsylvania newspapers