Serve vegetable harvest with dips and dressings Vegetable gardens are nearing their peak and those of you who are lucky enough to have one in your backyard are reaping the benefits - lots of fresh, crispy vegetables. There are plenty of ways to enjoy the fresh goodness of vegetables - in salads, casseroles, as side dishes, or just plain raw. Enhance them with a variety of dressings or simply plunge them in some creamy dips. However you decide to eat them, you will benefit from their low-cal nutrients. CREAM CHEESE AND NUT 1 cup cream cheese *6 cup walnut, pecan, or pistachio Mix together and serve. HAM AND EGG DIP 1 can deviled ham 1 hard cooked egg, mashed *-2 teaspoon prepared mustard *-4 cup mayonnaise Mix all together and serve. SHRIMP DIP 1 4M>-ounce can or % cup cooked shrimp, deveined and mashed V« cup mayonnaise 6 drops tobasco sauce 1 tablespoon lemon juice or grated onion % cup light cream Mix all together and serve. Betty Biehl Mertztown BOILED DRESSING FOR * LETTUCE OR POTATO SALAD 2 egg yolks, beaten 2 tablespoons butter or oleo 2 tablespoons sugar 1 teaspoon salt 1 teaspoon dry mustard x k tablespoon cornstarch x k cup milk or cream V* cup vinegar Put butter in a double boiler and add beaten egg yolks, and x h of the cream. Then add sugar, salt, mustard and cornstarch. Add the remaining milk, cream and vinegar. Beat. Cook until thick. Mrs. Joe S. Heggenstaller Logantown TASTY YOGURT DIP 1 cup plain unflavored yogurt 2 tablespoons Weight Watchers mayonnaise 1 tablespoon ranch-style dry buttermilk dressing powder Vz teaspoon parsley y* teaspoon salt Combine all ingredients, mix well and chill. Serve with veggies. Judi Fulton Adamstown Recipe Topics 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.O. Box 366, Lititz, PA 17543 July 21 Fun with fruit 28 July is Beef Month August 4 Quick ’n easy Casseroles Boot On The Benge VEGETABLE DIP 1 cup low-fat cottage cheese % cup yogurt v 3 cup mayonnaise 1 tablespoon onion flakes 1 tablespoon parsley flakes 1 teaspoon dill weed l/ 2 teaspoon celery seed teaspoon salt Mix together, then refrigerate for 1 to 2 hours before serving. AVOCADO CREAM DRESSING 2 large ripe avocados, peeled and mashed (about % cup) 1 cup dairy sour cream 1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice 2 teaspoons prepared horseradish M; teaspoon salt Combine avocado, sour cream, lemon peel and juice, horseradish and salt. Cover and chill 30 minutes to allow flavors to blend. (Dressing will darken upon standing). Betty Biehl Mertztown HOMEMADE FRENCH DRESSING % cup soy oil 1 4 cup vinegar or lemon juice Mi cup catsup or chili sauce, op- Betty Biehl Mertztown tional 1 to 3 teaspoons honey or sugar 1 clove garlic cut in half 1 teaspoon salt M: teaspoon paprika V 4 teaspoon freshly ground white peppercorns Put the ingredients in a jar, cover and shake until blended. Store in refrigerator. The variations and additions to this dressing are unlimited. SOUTH-OF-THE-BORDER SALAD DRESSING Vz cup chili sauce 2 tablespoons minced green pepper 2 tablespoons minced green onion 1 tablespoon sweet pickle relish 2 teaspoons prepared horseradish 2 teaspoons Worcestershire sauce 1 teaspoon salt Pinch of garlic powder Pinch of pepper Few drops hot pepper sauce 1 cup dairy sour cream Combine all ingredients except sour cream; mix well. Gently fold in sour cream. Cover and chill 1 to 2 hours to allow flavors to blend. Serve over tossed green salad. CURRY CHEESE DIP 1 envelope onion soup mix 1 cup grated cheddar cheese Vh. cup dairy sour cream ‘/2-1 teaspoon curry powder 1 tablespoon chopped parsley, optional Beat cheese and onion soup mix until blended. Stir in remaining ingredients. Chill and serve with fresh vegetable sticks. Creamy dressings add a touch of seasoning to fresh greens and vegetables. GREEN GODDESS DRESSING 1 clove garlic, crushed 3 tablespoons anchovy paste or finely-chopped anchovy fillets 3 tablespoons finely-snipped chives or chopped green onion 1 tablespoon lemon juice 3 tablespoons tarragon wine vinegar Vz cup dairy sour cream 1 cup mayonnaise or salad dressing Vz cup finely-snipped parsley V* teaspoon salt Pinch of freshly-ground pepper Mix all ingredients. Cover and refrigerate. Makes 2 cups. BLUE CHEESE DRESSING 1 4-ounce package blue cheese, crumbled 1 3-ounce package cream cheese, softened x k cup mayonnaise or salad dressing Va cup light cream Reserve Va cup of the blue cheese. In small mixer bowl, blend remaining blue cheese and cream cheese on low .speed. Beat in mayonnaise and cream on medium speed until creamy. Stir in reserved blue cheese. Cover; refrigerate at least 3 hours. POLONAISE SAUCE Vs cup butter V* cup fine breadcrumbs Few drops lemon juice 1 teaspoon chopped parsley Heat butter gently until it begins to brown slightly. Add bread crumbs and cook until the crumbs are brown and the butter has stopped bubbling. Add lemon juice and parsley and serve im mediately as a garnish for vegetables. If desired, sprinkle the vegetable with finely chopped egg. SOUR CREAM SAUCE 2 egg yolks % cup sour cream 1 tablespoon lemon juice Vfe teaspoon minced parsley Pinch of salt V* teaspoon paprika Beat egg yolks and cream together in top part of double boiler. Place over simmering water and cook, stirring con stantly, until mixture is of custard consistency. Remove from heat and add remaining ingredients. Serve at once with vegetables. CREAM CHEESE AND CHIPPED BEEF Va cup ground chipped beef % cup cream cheese Mix together and serve. Featured Recipe This week’s featured recipe comes from Jana King, 1984 Potato Queen. Jana said this recipe for Gourmet Potatoes is one of her family’s favorites and will appear in her potato brochure that will be published later this year. To leam more about Jana, see the story featuring her in this section. Gourmet Cheese Potatoes 6 medium potatoes 2 cups shredded Cheddar cheese Vi cup butter 1% cup sour cream or 1 cup milk Vs cup finely chopped onion 1 tsp. salt V 4 tsp. pepper 2 Tbsp. butter Paprika Cook potatoes in skin. Peel potatoes and shred coarsely. In a saucepan over low heat, combine cheese and V 4 cup butter. Stir until almost melted. Remove from heat and blend in sour cream or milk, onion and seasonings. Fold into potatoes and turn into a greased 2 quart casserole. Dot with 2 Tbsp. butter and sprinkle with paprika. Bake for 30 minutes or until heated thoroughly in a 350 degree oven. Casserole may be prepared the day before - wait to sprinkle paprika until ready to bake. Serves 6. CREAM CHEESE ' AND CHICKEN V 4 cup cream cheese % cup chopped, cooked chicken Pinch of salt Mix together and serve. ALMOND BUTTER FOR VEGETABLES To V« cup melted butter or margarine, add 2 tablespoons chopped salted almonds and 1 tablespoon lemon juice. Serve over green beans, Brussels sprouts or broccoli. Betty Biehl Mertztown Betty Biehl Mertztown (Turn to Page B 8)
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