August recipes help celebrate food products month
HARRISBURG The bounty of
Pennsylvania agriculture is
evident all year, but August is the
peak season for harvest of fresh
fruits and vegetables, providing
consumers with the freshest, most
flavorful products available.
August is also a time when all
segments of the state’s
agricultural and food industries
join to celebrate their keystone
pride. Governor Thornburgh has
proclaimed August as Penn
sylvania Food Products Month, to
focus on the diversity, quality and
abundance of Pennsylvania food
products.
To help celebrate this special
month, the Pennsylvania
Department of Agriculture is
reminding consumers that grocery
stores and farmers markets have
excellent buys on fresh fruits and
vegetables during peak season,
with just-picked tastes that are
unbelievable.
A smart consumer will fill the
marketbasket with produce from
Pennsylvania’s garden as the real
harvest begins. Sweet corn,
peppers, cucumbers, tomatoes,
carrots and potatoes lead the list of
fresh vegetables in season. And
FARMERS AgCREDfT
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9 East Mam Street, Lititz, PA 717-626-4721 IBKHSI
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when it comes to fruits, apples,
peaches, pears, nectarines, plums
and cantaloupes are now at their
very best.
A fresh buy is the best buy,
whether eaten fresh or prepared in
a traditional Pennsylvania-style
recipe. So take a taste of Penn
sylvania during August Penn
sylvania food products month
and look for that special taste all
year round.
Try using those fresh fruits and
vegetables in the recipes below or
in your own Pennsylvania-style
recipes. You’ll find that even
prepared foods can use the extra
flavor of ripe local produce to
bring out your Keystone Pride.
2 tablespoons butter
1 large onion, chopped
4 cups sliced zucchini
(about 4-5 medium)
1 garlic clove, minced
2 tablespoons hot water
16-ounce fresh, canned or
frozen com
3 tablespoons cream
1 cup sharp Cheddar cheese,
grated
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608 Evergreen Rd., Lebanon, PA 17042
(717) 274-5333
Zucchini-Corn
Casserole
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4 eggs, beaten
1 tablespoon fresh parsley,
chopped
Salt and pepper
Preheat oven to 350°F. Butter 1-
M> quart baking dish. Melt butter in
large skillet over medium high
heat. Add onion and saute until soft
for approximately 5 minutes. Stir
in zucchini and garlic, blending
well. Add water. Reduce heat to
medium, cover and cook until
zucchini is tender, shaking pan
frequently to prevent sticking, 5-10
minutes. Add com, % cup cheese,
eggs, parsley, salt and pepper to
taste and mix well. Turn into dish
and sprinkle with remaining
cheese. Bake until set, ap
proximately 45-50 minutes.
Roasting Ear
Hotcakes
4 eggs
2 ears com, grated
1 cup flour
1 cup commeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon butter, melted
1-M; cups buttermilk
Beat eggs in mixing bowl. Add
corn, commeal, flour, soda, baking
powder, salt, butter and but
termilk. Blend carefully just long
enough to mix ingredients. Have
well-greased skillet piping hot.
Drop spoonfuls onto skillet and
turn when brown on bottom.
(Note; amount of buttermilk may
be altered for desired con
sistency.) Can be served with
butter, honey, James and jellies.
Makes 14-16 hotcakes.
Hot Cheese Dip
M> cup milk
1 teaspoon Worcestershire sauce
V* teaspoon dry mustard
Vt teaspoon onion salt
2 cups (8-oz.) shredded cheddar
cheese
18-ounce package cream cheese,
cubed
6 strips bacon, cooked, crum
bled.
Combine milk, seasonings,
cheddar cheese and cream cheese.
Heat slowly, stirring occasionally,
until cheese melts and mixture is
hot. Stir in bacon. Serve warm with
French bread cubes, bread sticks
or fresh vegetables. Yield; 2 cups.
Note: If mixture becomes too
thick, add warm milk.
Variation; Excellent sauce for
vegetables, potatoes, meats.
Peg’s Peach Pie
% cup flour
1 teaspoon baking powder
Mt teaspoon salt
2 small or 1 large package
vanilla pudding (regular)
3 tablespoons soft butter
legg
Mi cup milk
6-4 fresh-peaches, peeled and
slice^
Mi cup sugar
18-ohnce package cream cheese
(softened)
Mi cup sugar
4 tablespoons peach juice
M teaspoons cinnamon
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AUTHORIZED DISTRIBUTOR - SALES & SERVICE
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RD 4, East Farmersville Rd., Ephrata, PA 17522
Located in the Village of Farmersville, Lancaster County
717-354-4271
Lancaster Faming, Saterday, Aa«a»14,1944-
Slice peaches into bowl, add V*
cup sugar, stir and set aside. Mix
the first 7 ingredients for 2 minutes
at medium speed and pour into
greased 9-inch pie plate. Drain
peaches, reserving juice. Place
peaches on batter.
In separate bowl, mix cream
cheese, sugar and peach juice for 2
minutes. Spoon on top of batter
within 1-inch of pie plate. Sprinkle
1 tablespoon of sugar and cin
namon on top of all. Bake 350°F for
30-35 minutes.
Combine fresh peaches and
honey. Add half of the milk; blend.
Add remainder of milk, almond
extract and half the ice cream.
Beat until smooth. Pour into tall
glasses; top with remaining ice
cream. Serves 6.
Combine first 4 ingredients in
large bowl and mix well. Season
with salt and pepper. Form into
small meatballs and set aside.
Blend remaining ingredients in
large skillet over medium heat.
Add meatballs, cover and simmer
for 30 minutes, stirring oc
casionally. Transfer meatballs to
chafing dish or fondue pot. Skim
excess fat from sauce. Pour sauce
over meatballs. Serve warm.
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1 tablespoons sugar
Honey-Of-A-Peach
Float
2 cups crushed fresh peaches
Vi cup honey
1 quart milk,
Vz tsp. almond extract
1 quart vanilla ice cream,
divided
Meatballs Pennsylvania
Style
2 pounds lean ground beef
V* cup peeled, grated potatoes
legg
1 small onion, grated
Salt and pepper
113-ounce bottle chill sauce
5-ounce grape jelly
Dash Worcestershire sauce
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