Spruce Up the Entree with Testy Side Dishes
Side dishes can enhance a tasty
entree to make a good meal great!
And they don’t have to take a lot of
extra time either.
A cold salad, glorified ap
plesauce, or a favorite vegetable
with a slightly different twist, can
be just what you need to enliven a
familiar entree.
Below are some side dish recipes
Lancaster Fanning cooks shared
this week. Try one today and save
the rest for your files.
Don’t forget, June Dairy Month
is almost here! We need your
recipes featuring fresh dairy
products to make our June Home
on the Range pages successful. To
thank you for your support during
Dairy Month and throughout the
year, we’ll reward you with a
spaghetti measurer/server to use
in your kitchen!
TRIPLE CHEESE POTATOES
3 tablespoons butter or margarine
V 4 cup dry bread crumbs
4 medium potatoes, about IV3
pounds
% cup hot milk
1 egg yolk
Vfe teaspoon salt
1/8 teaspon pepper
1 teaspoon Italian seasoning
1 cup grated mozzarella cheese
1 cup grated provolone cheese
Vi cup freshly grated Parmesan
cheese
Preheat oven to 375°F. Spread 1
tablespoon butter on bottom and
sides of 3-cup ovenproof baking
dish or cake pan. Sprinkle with
bread crumbs. Peel potatoes and
cut into quarters. Boil or steam
until tender.
Mash with hot milk, remaining
butter, egg yolk, salt, pepper and
seasoning. Spread about half
mixture in bottom of prepared
dish. Combine mozzarella and
provolone and sprinkle half of
mixture on potatoes. Top with
remaining potatoes and layer of
cheese. Top with Parmesan cheese
and bake for 35 to 40 minutes or
until golden brown. Makes 6 to 8
servings.
CONFETTI RICE PILAF
2 tablespoons salad oil
1 cup uncooked long gram rice
Vz cup chopped onion
1 small clove garlic, minced
1 15Vz-ounce jar spaghetti sauce
1 cup water
2 cups broccoli flowerets or
cauliflowerets-
1 cup sliced fresh mushrooms
Vz cup chopped carrots
In 10-inch skillet over medium
heat, in hot oil, cook rice, onion and
garlic until rice is lightly browned.
Add spaghetti sauce, water,
broccoli, mushrooms and carrots.
Heat to boiling. Reduce heat to
low; cover. Simmer 25 minutes or
until rice is tender, stirring oc
casionally. Makes 5 cups or 6
servings.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543.
17 Crock Pot Recipes
24 May is Egg Month
31 Gelatin Desserts
Borne On The Range
COLDSALAD
1 can green beans
1 can kidney beans
1 large sweet onion, sliced
1 can yellow beans
2 cups diced celery
Mix all ingredients. Serve with
Dressing.
Dressing
IcUpoil
3 /4 cup sugar
% cup vinegar
Salt and pepper to taste
Mrs. Betty Biehl
Mertztown
ZESTY GREEN BEANS
Vz cup water
1/8 to V 4 teaspoon dried crushed
red pepper
1 small onion, thinly sliced
V* teaspoon or less salt
Wi pounds fresh green beans, cut
in %-inch pieces
1 to 2 tablesoons oil
Combine water, salt and red
pepper in saucepan. Heat to
boiling. Add green beans. Cover.
Cook beans in boiling water for 10
minutes or until tender. Drain.
Saute onion in oil until onion is
tender. Stir in green beans. Cover.
Cook 1 to 2 minutes or until
everything is hot. Makes 6 ser
vings.
OVEN FRENCH FRIES
2 medium size potatoes, pared or
not
1 cup cold liquid skim milk
1 tablespoon polyunsaturated
vegetable oil
Salt and pepper
Paprika, optional
For flavor and extra fiber, don’t
pare the potatoes; simply wash
them and pat dry. Cut potatoes in
half lengthwise. Then slice each
half lengthwise into thick slices (so
that some of the peel is on each
slice.)
Put the potato slices in a plastic
bag with the milk. Place the bag in
a bowl (to catch leakage) and
allow potatoes to soak in the milk 5
or 10 minutes.
Meanwhile, preheat oven to very
hot (475°F.) Spray a nonstick
cookie sheet or baking pan
liberally with cooking spray (or
wipe with vegetable oil).
Drain milk thoroughly from the
plastic bag. Add oil to the plastic
bag, close top tightly and shake up
with potato slices to lightly coat
them. Arrange potatoes in single
layer on baking pan.
Heat, uncovered, in preheated
very hot oven (475°F.), stirring
and turning occasionally so they
will brown evenly. Sprinkle with
salt and pepper (and paprika, if
you wish).
FRESH CARROTS
WITH APRICOTS
1 pound fresh carrots, shredded
6 dried apricots, sliced into fine
strips
2 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1 tablespoon good wine vinegar
Heat butter and water in large
skillet over medium-high heat.
Add carrots and apricots. Saute 2
to 3 minutes. Sprinkle the sugar
over the top. Add vinegar. Stir and
cook rapidly until nicely glazed for
1 minute and serve.
SWISS CHEESE SALAD
*' 2 pound baby Swiss, cut into thin
strips
Bibb lettuce
Leaf lettuce endive
Vz cup shredded carrots
1 k cup French dressing
Wash lettuce and tear into small
pieces. Chill for at least 1 hour.
Marinate the cheese in the French
dressing for 1 to 2 hours. Drain.
Toss the lettuce with the carrots
and place the cheese on top. Chill
until serving time.
Mrs. Kitty Wagner
Elizabethtown
GLORIFIED APPLESAUCE
Juice of 1 lemon
1 cup cottage cheese
Vz cup applesauce
3 tablespoons sour cream
1 teaspoon grated lemon rind
3 tablespoons sugar
Nutmeg
Combme the first 6 ingredients;
mix thoroughly. Sprinkle with
nutmeg. Chill Vfc hour before
serving.
Mrs. Kitty Wagner
Elizabethtown
PASTA SALAD WITH
GREEN BEANS AND WALNUTS
8 ounces corkscrew pasta
3 cups cooked fresh green beans
1 cup walnuts, coarsely chopped
4 tablespons olive oil
2 tablespoons white wine vinegar
1 cup ham or salami, diced
4 green onions, thinly sliced
2 tablespoons parsley, minced
1 tablespoon dried dill weed or 3 to
4 tablespoons fresh dill, finely
chopped
1/8 teaspoon cayenne pepper
Salt to taste
Cook pasta, drain and im
mediately rinse with cold water.
Dram well and pour into large
bowl. Cut green beans in 1-inch
pieces. Toss with pasta. Toast
chopped walnuts in oven until hot
to the touch. Combine olive oil and
white wine vinegar. Pour over
pasta and green beans. Gently toss
with two forks. Add ham, walnuts,
onions, parsley, dill weed, cayenne
and salt. Toss well. Serve at room
temperature or slightly chilled.
Makes 4 to 6 generous servings.
ESCALLOPED POTATOES
4 cups potatoes, sliced
1 can cream of celery soup
13-ounce package cream cheese
% cup milk
Salt to tastq
4 slices cheese
Slice potatoes into a greased
casserole dish. Mix' the soup,
cream cheese and milk together.
Pour mixture over potatoes. Bake
at 350 # F. for % hour’, add cheese
slices to top and bake an additional
Vz hour or until potatoes are ten
der.
pu -jggi :e,
you can create a colorful, nutritious side dish to liven up even
the dullest of dinners. Confetti Rice Pilaf includes carrots,
mushrooms, and broccoli, so you need not prepare a salad or
additional vegetables.
VEGETABLE COLESLAW
Vz cup cottage cheese
V* cup mayonnaise
3 tablespoons vinegar
IVz teaspoons grated onion
Salt and pepper to taste
1 teaspoon caraway seed
6 cups finely shredded cabbage
2 cups diced apples
Mi cup chopped green pepper
Cabbage leaves
Combine first six ingredients to
make dressings. Add to cabbage,
apples and green pepper. Place in
a large bowl lined with cabbage
leaves. Garnish with cottage
cheese and green peppers. Chill
thoroughly.
BROCCOLI POLONAISE
1 bunch, about 2 pounds, broccoli
Separate broccoli into flowerets.
Peel the stems, cut across ver
tically. Cook in small amount of
water, 4 to 6 minutes. Serve with
Polonaise Sauce.
Polonaise Sauce
V 4 pound (1 stick) butter or
margarine
l /2 cup bread crumbs
Salt and pepper to taste
1 hard-boiled egg, finely chopped
1 tablespoon minced parsley
Melt butter, add bread crumbs
and toss until golden. Mix in salt,
pepper and chopped egg. Add
minced parsley if desired.
This week’s featured recipe comes from the Pennsylvania Apple
Marketing Board. Last Saturday, apple growers in Adams County
hosted the annual Apple Blossom Festival held at the South
Mountain Fairgrounds. For a complete story on the festival and a
picture of the new apple queen, turn to the story about the event in
this section.
This Apple Sour Cream Slaw is another good side di.sli recipe to
add to the others above.
1 cup dairy sour cream
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon salt
V* teaspoon coarsely ground black pepper
1 teaspoon dry mustard
1 cup sliced celery
2 cups shredded cabbage
1 cup shredded carrots
2 large red apples
Va cup raisins
Va cup chopped salted peanuts
Combine the first 7 ingredients; beat until smooth. Combine
remaining ingredients; add to first mixture, toss to mix. Makes 8
servings. (Excellent with all pork cuts.)
Jan Elliott
Lancaster
CUCUMBER RELISH
1 peck large cucumbers
6 large onions
3 cups sugar
Vz cup salt
1 tablespoon celery seed
2 tablespoons mustard seed
IVz cups vinegar
l*/ 2 cups water
Grind cucumbers and onions;
sprinkle salt over mixture and let
stand one hour. Drain. Combine
sugar, spices, vinegar and water;
pour over cucumbers. Cook slowly
for 25 minutes. Pour into jars and
seal.
V 4 cup butter
Vz cup finely chopped onion
3 cups chicken broth
IVz teaspoons salt
V-2 cups long gram 1 ice, uncooked
110-ounce package frozen peas
2 tablespoons soft butter
hi cup grated Parmesan cheese
Melt butter in 3-quart saucepan;
saute onion until tender. Add
chicken broth and bring to a boil.
Add salt, rice and peas. Cover;
simmer 20 to 23 minutes or until
rice is tender. Stir in butter and
Parmesan cheese.
Featured Recipe
Apple Sour Cream Slaw
Mrs. Amos Fishei
Willow Streel
RISIEBISI