Send kid's beck to school
with testy lunches
Summer will come to an unof
ficial end on Monday, and that
means that kids decked out in new
clothes and shoes will be going
back to school. Help make their
school days more pleasurable by
providing them with a nutritious,
satisfying lunch they will look
forward too.
While a peanut butter and jelly
sandwich and an apple might stay
the hunger pains for a while, they
get boring after about the first
week. A variety of other foods can
easily be carried in lunch bag or
pail, so there’s no need to get stuck
in the peanut butter and jelly rut.
To avoid this common hazard, try
some of the recipes below.
MAPLE RIDGE FUDGE
2 cups dark maple syrup
4 cups sugar
1 cup butter
cups cream
Cook these ingredients until they
reach soft ball stage. Remove from
heat and add:
2 cups (1 pound and 2-ounce jar)
crunchy peanut butter
6 cups (10*6-ounce bag) small
marshmallows
Stir until blended, then pour into
greased jelly roll pan. Cool. Cut
into squares.
Mrs. Phyllis M. Ridge
Roaring Branch
thumbprints
1 cup butter or margarine
1 cup white sugar
2 eggs
3 cups flour
teaspoons baking powder
% teaspoon salt
Use flour to roll a teaspoon of
dough to make a ball. Make a'
thumbprint in the center of each
ball and fill with any kind of jelly
before baking. Bake for 10 to 15
minutes at 3SO°F.
Elva Horning
New Holland
CRANBERRY COOKIES
Ms cup butter or margarine, sof
tened
1 cup granulated sugar
% cup brown sugar (packed)
cup milk
2 tablespoons orange juice
legg
3 cups flour
1 teaspoon baking powder
teaspoon salt
Vo teaspoon soda
1 cup chopped nuts
2V4 cups coarsely chopped frozen
cranberries
Heat oven to 375*F. Cream
butter, granulated sugar and
brown sugar. Stir in milk, orange
juice and egg. Mix in remaining
ingredients. Drop dough by
teaspoonfuls about 2 inches apart
onto greased baking sheet. Bake 10
to 15 minutes. Makes 11 dozen.
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.
September
8 Pies
15 Apple Recipes
22 Soups & Stews
Home On The Range
PEANUT BUTTER FUDGE
2 cups white sugar
4 heaping tablespoons peanut
butter
Vz teaspoon vanilla
1 cup milk or (evaporated milk and
V* cup water)
Cook sugar and milk until soft
ball forms in cold water. Remove
from stove and add peanut butter
and vanilla. Beat until creamy,
then pour in pan.
CHOCOLATE FUDGE
2 cups sugar
Vz cup milk
3 tablespoons cocoa
1 tablespoon butter
1 teaspoon vanilla
Combine ingredients in
saucepan. Take from fire after
small ball forms in glass of cold
water. Add vanilla and chopped
nuts, marshmallow or peanut
butter. Beat until slightly
thickened, but be sure not to un
derbeat. Put in buttered pan and
cool.
HAM IN A BUN
1 3-ounce package cream cheese,
softened
2 teaspoons brown sugar
V* teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 8-ounce package sliced swiss
cheese
Blend cream cheese, sugar,
orange peel and juice. Cut rolls
horizontally in half; spread cut
sides with cream cheese mixture.
Layer ham and cheese slices on
cream cheese mixture. Top with
remaining halves of rolls. Wrap
each sandwich in plastic wrap or
bags. Makes 6 sandwiches.
FREEZE-AHEAD CHICKEN
SANDWICHES
Vi cup (2 ounces) shredded Swiss
cheese
3 tablespoons com relish
1 tablespoon finely chopped green
pepper
1/8 teaspoon salt
2 tablespoons dairy sour cream
% cup chopped cooked chicken
8 slices whole wheat bread, but
tered
Lettuce
Combine cheese, relish, green
pepper and salt. Blend in sour
cream. Add chicken. Yield: 1 cup.
Spread 2 tablespoons mixture on
each slice of bread; close. Makes 4
sandwiches. Wrap individually and
freeze. Remove from freezer 2-3
hours before serving; thaw in
wrapper. Add lettuce and serve.
Betty Biehl
Mertztown
Betty Biehl
Mertztown
tc - time and that means your kids will probably be toting their lunch in
paper bags. Pack those bags full of delicious goodies like the ham sandwiches and real
nougat bars pictured here.
BEEF ROLL-UPS
18-ounce package cream cheese
1 envelope onion salad dressing
1 tablespoon prepared horseradish
1 to 2 tablespoons milk
18 thin slices roast beef
18 thin carrot sticks
12 large slices rye bread
Vi cup (V 4 stick) butter, softened
Lettuce
6 slices Swiss cheese
Thinly sliced cucumbers
Combine cream cheese, salad
dressing mix, horseradish and
milk. Spread about 1 tablespoon on
each roast beef slice. Place 1
carrot stick at end of each roast
beef slice; roll jellyroll fashion; set
aside. Spread bread with butter.
Using 6 slices of bread, layer each
with lettuce, 1 slice Swiss cheese, 3
beef-roll-ups and several
cucumber slices. Top with
remaining bread. Cut each sand
wich in half; wrap. Makes 6 sand
wiches.
BLUEBERRY-NUT BREAD
2 cups flour
V« teaspoon salt
3 teaspoons baking powder
1 cup sugar
1 cup blueberries
Vt cup chopped walnuts
2 eggs, beaten
1 cup milk
3 tablespoons salad oil
Sift dry ingredients into mixing
bowl. Add blueberries and nute.
Add eggs mixed with milk and oil.
Stir lightly until all ingredients are
moistened. Pour into wax paper
lined 9x5-inch loaf pan. Allow to
stand 30 minutes. Bake at 350°F.
fori hour.
CHOCOLATE REVEL BARS
1 cup butter or margarine, sof
tened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
3 cups quick cooking oats
2Vfc cups all-purpose flour
1 teaspoon baking soda
1% teaspoons salt
“1 14-ounce can sweetened con
densed milk
1 12-ounce package semi-sweet
chocolate pieces (2 cups)
2 tablespoons butter or margarine
1 cup chopped nuts, optional
2 teaspoons vanilla
In a large bowl, cream together 1
cup butter and brown sugar until
fluffy; beat in eggs and 2 teaspoons
vanilla. Stir together oats, flour,
This week’s featured recipe comes from Peg Meams of Adams
County. Peg is an avid weaver who does much of her work in a
remodeled summer kitchen adjacent to her home.
Peg has made the cake recipe below for her son’s birthday ever
since he was a pre-schooler. To learn more about Peg and her
weaving, see the story featuring her on page 82.
Sponge Cake Dessert
Beat 3 egg whites until stiff. Set aside. Cream together 3 egg
yolks, and 1 cup sugar. Add 4 tablespoons strong decaffinated
coffee, 1 cup self-rising flour and 1 teaspoon vanilla. Fold in stiff
egg whites.
Line 3 9-inch layer pans with waxed paper. Pour batter into pans
to make 3 thin layers. Bake at 350°F. for 12 minutes. When layers
are cool, spread the following mixture between layers, and on the
top and sides.
Pauline Moore
Franklin
Featured Recipe
1 pint cream, whipped stiff
3 tablespoons strong coffee
4 tablespoons confectioner’s sugar
Spread or drizzle on the following;
2 cups confectioner’s sugar
4 tablespoons strong coffee
Cake serves 8 to 10 people and can be made a day ahead.
baking soda and 1 teaspoon salt;
stir into cream mixture until
blended. Set aside.
In heavy saucepan, stir
sweetened milk, chocolate, 2
tablespoons butter, and remaining
Vt teaspoon salt over low heat until
smooth. Remove from heat; stir in
nuts and vanilla.
Pat % of the oat mixture into
ungreased IStexlOMsxl-inch baking
pan. Spread chocolate mixture
over oat layer. Sprinkle with
remaining oat mixture. Bake at
350°F. for 25 to 30 minutes. Cool
completely; cut into bars. I then
put them into an airtight container
and freeze them until needed.
Debra McComsey
Christiana
(Turn to Page B 8)