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