Warm up with fireside treats On those cold, snowy nights when the wind whistles around the house,< a warm, crackling fire invites family and friends to gather around for some good conversation and fellowship. Times such as these call for a hearty supply of warm, tasty snacks. Share a mug of steaming soup and your favorite cheese spread with your holiday guests as you share a few memories from the past and prepare to meet the new year. A refreshing glass of eggnog served with a plateful of Christmas cookies and assorted delicacies will add to the fun and fellowship insipired by a cheery fire. CHOCOLATE CHIP BLOND BROWNIES 2/ 3 cup butter 2 tablespoons hot water 2 cups brown sugar 2 eggs 2 teaspoons vanilla 2 cups sifted flour 1 teaspoon baking powder Vi teaspoon baking soda 1 teaspoon salt Vz cup chocolate chips Vi> cup chopped nuts, if desired Melt butter; add hot water and brown sugar. Cool slightly. Add eggs and vanilla. Beat well. Add dry ingredients; mix well and add nuts. Spread in greased 9x13-inch pan. Sprinkle chocolate chips over top. Bake for 25 to 30 minutes in 350°F. oven. Cool slightly, cut into squares. These will be chewy in center. Mrs. Elam Martin Shippensburg OVEN CARMEL CORN 2 cups brown sugar 2 sticks (1 cup) oleo cup white Karo syrup lx 2 teaspoon vanilla l/ 2 teaspoon baking soda v 2 teaspoon salt 2 cups unpopped popcorn grams Pop the com, sort out unpopped grains. Combine sugar, oleo, syrup, soda, and salt. Boil 5 minutes. Stir in vanilla. Have popcorn ready in large roaster pan (spray first with PAM) Pour syrup mixture over popcorn and mix well. Bake for 1 hour at 250°F., stirring every 15 minutes. Cool. Serves 15 to 20. PARTY BLUE CHEESE BALL 2 8-ounce packages cream cheese % cup crumbled Blue cheese 1 cup shredded sharp Cheddar cheese 1 small onion 1 tablespoon Worchestershire sauce Mix all ingredients together in large bowl. Roll in one large ball or 3 small ones. Roll lightly in par sley, chopped nuts and paprika. Serve with crackers. 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. December 15 22 29 Borne On The Benge CONFETTI POPCORN 2 tablespoons butter 2 cups sugar 1 cup water 1 teaspoon vanilla Vegetable colors red and green Cook butter, sugar and water over low heat until sugar dissolves. Mix until it boils. Stirring to prevent burning, cook until a small amount cracks when dropped into cold water about 15 minutes. Take off the burner and add vanilla. Add desired vegetable coloring. Pour over popcorn m bowl. Mix until popcorn separates. Cool and enjoy. APPLESAUCE RAISIN COOKIES 3 /i cup shortening 1 cup brown sugar legg Ms cup applesauce 2Vi cups flour Ms teaspoon baking soda Little salt 1 z teaspoon cinnamon Vi teaspoon cloves 1 cup raisins Vz cup chopped nuts Heat ovdn to 375°F. Mix shor tening, sugar and egg thoroughly. Stir in applesauce. Measure flour little at a time. Blend dry ingredients, and stir in. Mix in raisins and nuts. Drop dough by teaspoonfuls onto greased baking sheet. Bake 10 to 12 minutes or until lightly brown. Makes 4 dozen cookies. HOLIDAY CRANBERRY PUNCH 1 32-ounce bottle unsweetened orange-pineapple juice 1 32-ounce bottle cranberry juice cocktail cup sugar 3 whole cloves 2 cinnamon sticks Combine ingredients; heat. Remove cloves and cinnamon sticks before serving. Serve warm; top with thin orange slices if desired. Doris Dilbert Everett 1 16-ounce can pork and beans, mashed 1 16-ounce can kidney beans, drained and mashed Vs cup barbecue sauce 1 tablespoon chili powder 1 cup (4 ounces) shredded sharp natural Cheddar cheese Combine beans, barbecue sauce and chili powder; heat thoroughly, stirring occasionally. Add cheese; stir until melted. Sprinkle with additional shredded cheese, if desired. Serve warm with bread sticks and celery sticks. Grace Ikeler Blooms burg Recipe Topics Holiday Favorites Beverages Perfect Pies Betty Biehl Mertztown Betty Bieh! Mertztown DOUBLE BEAN DIP Treat your friends and family to creamy Gouda Burst spread on crispy crackers HAM AND BEAN CHOWDER 2 quarts water 2 cups (1 pound) dried Great Northern or pea beans 3 tablespoons butter 2 cups finely chopped onion V 2 cup finely chopped celery 2 teaspoons finely chopped garlic 113 3 /40unce can condensed chicken broth 1 ham shank (about 4 pounds) OR 2 ham hocks (about l x k pounds each) 11-pound can tomatoes, undrained OR 445 medium-sized firm ripe tomatoes, peeled and chopped 2 whole cloves 1 bay leaf Freshly ground black pepper 2% cups milk 2 cups (8 ounces) shredded Cheddar cheese Bring water to boil in 6-quart saucepot. Drop beans in and boil briskly for 2 minutes. (Water should cover beans by at least 1 inch; add more if necessary.) Turn off heat. Let beans soak for one hour; drain, keeping liquid. Return beans to pot. Add 4 cups of the cooking liquid. Melt butter in a large skillet. Add onion, celery and garlic; cook for 5 minutes. Scrape entire contents into saucepot. Add chicken broth to saucepot. Peel skin from ham shank, cut off ex cess fat. Add shank and skin to saucepot along with tomatoes, cloves, bay leaf and pepper. Simmer for 2 hours or until ham is tender. Remove ham shank and skin; cool. Transfer soup to large bowl; remove bay leaf and cloves. Cut off meat; return meat to soup mix. Refrigerate. Skim off fat. Transfer to saucepot. Stir in milk. Bring to simmer. Stir in cheese until melted. Extra soup may be stored in refrigerator and reheated or cooled and poured into freezer containers and frozen. Thaw and NEW ENGLAND CLAM CHOWDER 2 small onions, quartered 3 carrots, peeled and cut into 1-inch pieces 3 medium potatoes, peeled and cut into 1-inch pieces 2 tablespoons butter or margarine 1 cup water 2 e l /^-ounce cans minced clams, with juice 4 tablespoons butter or margarine, melted 6 tablespoons flour 4 cups milk 1 teaspoon salt Featured Recipe This week’s featured recipe comes from Betty Siegrist of Lititz. The Siegrist’s 171-year-old farm house was recently featured on a Christmas Candlelight tour that drew close to 1,500 curious visitors. Betty has been busily preparing for Christmas, making wreaths and other Christmas decorations to help her family and friends get into the holiday spirit. Cookie baking is another important part of the Siegrist’s holiday preparations. Betty says her grown children still enjoy coming home for her cookie specialities. The sand tart recipe below is one of their favorites. To leam more about Betty, her home and her holiday decorating ideas, see the story about her in this section. 1 cup shortening 1 cup butter or margarine 2 cups granulated sugar v 2 teaspoon salt Cream shortening, butter or margarine, sugar and salt until light and fluffy. Add well beaten eggs and mix well. Stir in flavoring and add sifted flour. Blend ingredients thoroughly. Refrigerate dough for Ms a day or longer. Roll in balls the size of a walnut. Flatten with the bottom of a glass. Sprinkle with a mixture of sugar and cin namon. Decorate with a candy cherry or nuts. Place cookies on a 10xl4-inch cookie sheet and bake for 8 to 10 minutes in oven preheated to 400°F. *4 teaspoon pepper Chop onions, carrots and potatoes. Melt butter in a 4-quart pot over medium heat. Add onions and saute until tender. Add carrots, potatoes, and water. Cook until vegetables are tender, about 13 to 20 minutes. Stir in clams with juice. Combine butter and flour to make a smooth paste. Slowly add flour mixture to pot, stirring constantly. Add milk, salt, and pepper. Reduce heat and cook until soup thickens, stirring constantly. (Turn to Page 88) Sand Tarts 2 eggs V« teaspoon almond flavoring 3 cups all-purpose flour, sifted before measuring
Significant historical Pennsylvania newspapers