Seive a daily dinner By now most of us know we need to get enough calcium in our diet to prevent osteoporosis and other sickness related to calcium deficiency. And there are plenty of ways of incorporating dairy products loaded with calcium in the main meal of the day. Many readers have been sharing their favorite dairy recipes with us, and on this second Saturday in June Dairy Month, we pass on to you their ideas for dairy dinners. If you’d like to see your favorite dairy recipe published on our pages, just send it in and we’ll reward your effort with a keep sake. CREAMED DREED BEEF V* pound dried beef 3 tablespoons butter 4% tablespoons flour 2V« cups milk Shred beef lightly. Melt butter; add beef and cook, stirring two minutes. Blend in flour. Add milk and cook until thick, stirring constantly. Serve over toast. Mrs. Robert G. Moser Barto CHEESE AND ONION BAKE 1 cup chopped onions V* cup margarine or oil 2 cups grated sharp Cheddar cheese (Vt pound) teaspoon salt 1/8 teaspoon pepper % teaspoon dry mustard 7 slices stale bread 2 tablespoons butter 2 cups milk Saute onions in oil until golden. Add cheese and seasoning. Cook, stirring until cheese is melted. Remove from heat. Spread slices of bread with butter; alternate layers of bread and cheese in a baking dish. Pour on milk. Bake at 350*F. uncovered for 1 hour. Makes 4 servings. Alma Martin Ephrata LIME PARTY SALAD Melt in top of double boiler; V« pound marshmallows 1 cup milk Pour hot mixture over: 13-ounce package lime jello Stir and add; 16-ounce package cream cheese. Stir and add: 1 No. 2 can crushed pineapple. Cool and blend in: 1 cup whipped cream % cup salad dressing Chill until firm. Anna Wenger Manbelm During June Dairy Month Lancaster Farming is offering a gift to anyone who submits a recipe using dairy products We welcome your recipes, but ask that you include ac curate measurements, and complete ingredients and instructions The recipe topics listed below offer some guidelines for your entries Send your recipes to Sue Keene, Lancaster Farming, P 0 Box 366, Lititz, PA 17543 June 15 Dairy Drinks 22 Dairy Desserts 29 Puddings & Custards Bone On The Range 2 cups flour Vfe stick oleo % cup milk 2Vz teaspoons baking powder V« teaspoon salt Cut oleo into flour as in pie crust. Add salt and baking powder. Add milk all at once. Stir gently with a fork. Turn on a floured board and knead gently 4 or 5 times. Roll out %-inch thick and cut. Bake at 350°F. for 12 to 15 minutes. 8 eggs (boiled 7 minutes in their shell) 4 tablespoons margarine 6 tablespoons flour 1 cup Parmesan cheese Vi cup Swiss cheese, grated cups milk Salt and pepper to taste Melt margarine in a saucepan. Add flour and stir until smooth and coming to a boil, then simmer for 2 minutes. Season with salt and pepper and add grated cheese, stirring until all cheese is melted. Arrange whole, peeled eggs in baking dish. Pour sauce over them. Sprinkle top with a little extra cheese and put under hot broiler to brown the top lightly. SWISS AND GREENS SALAD Tangy Pecan Dressing: 3 tablespoons chili sauce 1 tablespoon chopped green onion 2M> teaspoons Dijon-style prepared mustard 1 teaspoon tarragon wine vinegar Vi teaspoon salt Vi teaspoon pepper Few drops red pepper sauce 16-ounce container plain yogurt Vi cup chopped pecans Salad: 6 cups torn salad greens (iceburg, romaine, leaf) 6 ounces Swiss cheese cut into Vz inch cubes 1 cup garbanzo beans % cup sliced zucchini Vz cup chopped red and/or green pepper 8 slices bacon, cooked, drained and crumbled For dressing, combine first 7 ingredients. Gently fold in yogurt. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Stir in pecans just before serving. For salad, combine all ingredients except bacon; toss gently. Chill up to 1 hour. To serve, place salad mixture on chilled plates. Sprinkle bacon over top of each serving. Pass dressing. Recipe Topics BISCUITS Kathy Jesslck Elysburg EGGSMORNAY Susan Sander East Earl This Swiss and Cheese salad features cubes of Swiss cheese and garbanzo beans. When accented with Tangy Pecan Dressing made with a plain yogurt base, this tasty salad makes a perfect entree for lunch or a light dinner. ONION SOUP WITH MELTED CHEESE V t cup (% stick) butter 2 pounds onions, peeled and thinly sliced (about 7 cups) 1 teaspoon salt 1 teaspoon sugar Dash pepper 3 tablespoons flour 2 quarts brown beef stock 1 teaspoon Worcestershire sauce 6 slices French bread, about 1-inch thick 3 tablespoons butter 1 clove garlic 12 slices (1 ounce each) Swiss cheese Grated Parmesan cheese For soup, melt butter in heavy 4 or 5-quart saucepan or soup kettle. Stir in onions, salt, sugar and pepper. Cook over medium heat, stirring occasionally, for 30 to 40 minutes, until onions are a deep, golden brown. Sprinkle on flour; cook and stir 2 to 3 minutes. Remove from heat. Bring stock to a boil in separate saucepan. Blend hot stock into onions, stirring constantly. Add Worcestershire sauce. Return soup to low heat and simmer, partially covered, 30 to 40 minutes. While soup simmers, preheat oven to 325*F. Melt butter with garlic: let stand a few minutes for flavor. Toast bread in oven 10 to 15 minutes or until dry. Brush lightly with garlic butter. To serve, ladle hot soup into 6 ovenproof soup bowls; top each with a slice of toasted French bread. Lay 2 slices Swiss cheese on top toast; sprinkle with Parmesan cheese. Place in preheated 375*F. oven for 3 to 5 minutes or until cheese is melted. Serve immediately. BUSY DAY CASSEROLE 1 pound ground beef 1 pint spaghetti sauce 3 cups cooked macaroni 1 cup shredded mozzarella cheese Brown beef. Mix first 3 ingredients and put in greased casserole. Put cheese on top, halfway through baking time. Bake at 350°F. for 30 minutes. MACARONI PIZZA 2 cups raw macaroni legg Vt cup milk 1 pound ground beef % cup oidon 115-ounce can tomato sauce 1 teaspoon salt Vz teaspoon oregano V« teaspoon pepper 1 cup grated velveeta cheese 1 cup grated mozzarella cheese lean mushrooms Cook macaroni, drain and spread in 7 x 11-inch pan. Beat egg, add milk. Pour over cooked macaroni. Brown meat and onion. Drain grease and add everything else except cheeses. Boil until thick and pour over macaroni. Top with cheeses. Bake 25 to 30 minutes at 350°F. until cheese bubbles. Darlene Martin Newmans town This week’s featured recipe is full of the calcium needed for a healthy body. The need for calcium begins at birth and continues throughout life. Without an adequate supply of this essential nutrient, osteoporosis can develop. This week’s family living page features a story about calcium and how to incorporate enough dairy products into your diet to meet your body’s needs. The recipe below and others on the family living page should help you meet this goal. Creamy Herb Dressing * 2 cup plain low-fat yogurt P/2 teaspoons lemon juice 1 cup low-fat cottage cheese 1 medium carrot finely grated 2 teaspoons grated onion V 4 teaspoon thyme V 4 teaspoon basil *4 teaspoon oregano *4 teaspoon marjoram *4 teaspoon salt Combine yogurt, lemon juice and cottage cheese in blender container; process until smooth. Stir in remaining ingredients. Cover and chill thoroughly. Serve over spinach or other salad greens. Yield: 2 cups at about 8 calories per tablespoon. Source: Southern Living COOKING LIGHT by Susan Mclntosh. CHICKEN OF THE EAST SALAD Ginger Soy Dressing: 1% cups dairy sour cream 3 tablespoons soy sauce 2 tablespoons fresh lemon juice 2 tablespoons honey % teaspoon ginger 1/8 teaspoon garlic powder Chicken Salad: 6 cups tom salad greens (iceburg, romaine, spinach) 2 cups cooked chicken cut in strips % cup diagonally sliced celery Vt cup grated raw carrot Vi cup seedless raisins Vi cup chopped walnuts Vi cup roasted sunflower seeds For dressing, combine all ingredients, mix well. Chill, covered, 2 to 3 hours to allow flavors to blend. For salad, combine all ingredients; toss gently. Chill up to 1 hour. To serve, place salad mixture on chilled plates. Pass dressing. Featured Recipe (Turn to Page B 7)
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