Flavorful Produce If nutritious, flavorful ingredients are a must in the foods you prepare for your family, then this week’s dairy dinner recipes will suit your taste. Made with fresh, calcium packed cheese, milk, iutter, sour cream, ice cream and other dairy products, these dairy dishes will help your family enjoy meeting their daily requirement of calcium. The following recipes come from the files of Lancaster Farming readers who generously shared their families’ favorites with you. And, while you’re testing out a few of this week’s dairy recipes, check your own files for a pudding or custard recipe you can share during dairy month. You still have time to send your recipe and collect a gift from Lancaster Farming. FYQ BREAD Vt cup dried apricots, chopped fine V 4 cup raisins V 4 cup maraschino cherries, chopped fine 2 cups flour % teaspoon baking powder Vt teaspoon baking soda 1/8 teaspoon salt 2 large eggs, beaten 1 cup low-fat yogurt 10 tablespoons butter, melted % cup sugar % teaspoon almond extract Grease and flour a 9x5-inch loaf pan. Preheat oven to 350*F. Mix chopped fruits with V« cup of the flour and set aside. Sift dry ingredients and set aside. Place beaten eggs in a bowl. Stir in yogurt, melted butter, sugar and almond extract. Stir in chopped fruit. Stir in dry ingredients until just blended. Pour into prepared loaf pan and bake at 350°F. for 55 to 60 minutes or until done. SOUR CREAM POTATOES 5 pounds cooked potatoes, peeled 6 ounces cream cheese 1 cup sour cream 2 teaspoons diced onions 1 teaspoon salt V« teaspoon pepper Mash potatoes and add % cup milk. Add remaining ingredients and beat well. Put in greased casserole and dot with 2 tablespoons butter. Bake at 350*F. for % hour. Serves 10 to 12. Doris Martin New Holland 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 June 28- July 5- 12- Bone On The Huge Daily Ingredients Nutritious Meals Cook one package of jumbo shells according to package directions. Cool and stuff with the following cheese mixture. Cheese Filling: 2 cups cottage cheese 1 cup shredded Mozzarella cheese 13-ounce package cream cheese legg 2 tablespoons parsley flakes Mix with electric mixer. Pour the following sauce over shells in baking pan or crock pot. Sauce: 129-ounce can tomato puree 16-ounce can tomato paste 1 onion 1 teaspoon salt Vi teaspoon pepper Vi teaspoon oregano 1 tablespoon olive oil Brown onion. Add remaining ingredients, simmer and stir until everything is well mixed. If using oven method, put shells in baking dish and cover with sauce. Bake at 350*F. for 35 minutes. If using crock pot, put shells in pot and cover with sauce. Cook on medium for about 3 hours or until shells are thoroughly heated. You can add meatballs if you’d like! TUNA NOODLE CRISPY % pound Velveeta cheese, cubed Vz cup milk 1 can cream of mushroom soup 2 cups cooked noodles 16%-ounce can tuna Dash of pepper Vz cup crushed crackers 2 teaspoons melted butter Heat cheese, soup, and milk over low heat. Stir until smooth. Add noodles, tuna and pepper; mix well. Pour into 2-quart casserole. Top with crackers tossed with butter. Bake 30 minutes. Virginia Rineir Quarryville Susan Slater Fredonla SOUR CREAM BEEFBURGERS 1% pounds ground beef V* cup Worcestershire sauce 1% teaspoons salt 1 cup sour cream 1 tablespoon chopped onion Mix together, then add the following: 1% cups crushed cornflakes or bread crumbs. Form into patties. Broil for 5 minutes; turn and broil for 3 more minutes. Makes 10 to 12 burgers. Irene Martin Ephrata Recipe Topics Puddings and Custards Picnic Foods Garden Fresh Vegetables STUFFED SHELLS Lori Rineir Qnarryville Chicken in a shell is a novel main dish that combines crisp chicken salad with jumbo pasta shells in an economical dairy recipe. CHICKEN STUFFED SHELLS 3 cups cooked diced chicken 1 cup chopped celery 1 cup (4 ounces) shredded Cheddar cheese Vz cup thinly sliced radishes Mi cup toasted slivered almonds % cup chopped green onion 1 cup dairy sour cream 1 tablespoon prepared mustard 1 teaspoon salt 1/8 teaspoon pepper 1 10-ounce package jumbo pasta shells for stuffing Lettuce, if desired Combine chicken, celery, cheese, radishes, almonds and onion in large mixing bowl. Combine sour cream, mustard and seasonings. Stir sour cream mixture into chicken mixture. Chill, covered, 1 to 2 hours to allow flavors to blend. Meanwhile, cook pasta shells according to package directions; drain. Place cooked shells in large bowl of cold water until ready to fill. To serve, drain shells; pat dry with paper toweling. Fill with chicken mix ture. Serve 3 or 4 shells per person on lettuce-lined plate. RIVELSOUP 1 cup flour % teaspoon salt legg Mix salt with flour, then toss egg lightly through flour with fork until small crumbs form. Stir into 1 quart of scalding whole milk. Bring to a boil and serve at once. EASY ENCHILADA CASSEROLE 1 package com chips, broken 2 pounds hamburger 1 large can enchilada sauce 1 large onion, chopped 2 cups shredded cheese Pepper to taste 1 tablespoon each oregano, salt, cumin and garlic powder, if desired Brown hamburger and onion. Add seasonings. Add sauce and soup. Place % package com chips, meat mixture and cheese in but tered casserole. Repeat with the other half of ingredients. Bake at 32S*F. for 15 to 30 minutes or until bubbly. Leah Peachey Belleville SPAGHETTI PIE 6 ounces spaghetti 2 tablespoons butter Vi cup grated Parmesan cheese 2 well-beaten eggs 1 cup cottage cheese 1 pound ground beef or bulk pork sausage % cup chopped onion V* cup chopped green pepper 1 8-ounce can (1 cup) cut up tomatoes 16-ounce can tomato paste 1 teaspoon sugar 1 teaspoon oregano Vi cup shredded Mozzarella cheese % teaspoon garlic salt Cook the spaghetti according to package directions; drain (should have about 3 cups). Stir butter into hot mixture; stir in Parmesan cheese and eggs. Form this mixture into a “crust” in a but tered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust. In skillet, cook ground beef, onions and green peppers until meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Turn meat mixture into spaghetti crust. Bake, uncovered, in 350*F. oven for 20 minutes. Sprinkle top with Mozzarella cheese and bake S minutes longer. Ruth Martin Ephrata If you still have a few strawberries left in your garden, here’s a sumptuous recipe that combines their goodness with creamy dairy cream cheese and whipping cream. The featured recipe this week comes from Judy Pruitt of White Post, Va., who says her recipe won fifth honorable mention in last year’s Virginia Dairyman’s recipe contest. She also used it as a 4-H demonstration and took it to state competition in Blacksburg, Va. Thanks for sharing this luscious dairy recipe Judy! Simple-n-Sumptuous Strawberry Pie 2 x h. cups fresh or frozen strawberries, mashed 3 tablespoons lemon juice 3 ounces cream cheese, creamed 14 ounces sweetened condensed milk 1 cup whipping cream Mix strawberries, lemon juice, cream cheese and milk together. Then whip the cream and fold into berry mixture. Pour into Toasted Coconut Crust. Freeze 4 hours. Garnish with Sliced berries. Toasted Coconut Crust Toast 2 cups coconut. Melt 1/3 cup butter. Mix together, press into pie pan. Chill 15 minutes. Pour berry mixture in. Return any leftover pie to freezer. V* cup butter 1 quart oysters, drained 2 cups milk, warmed 2 cups of light cream, warmed Salt and pepper to taste 1 teaspoon paprika Melt the butter and saute oysters until edges curl. Add remaining ingredients and heat almost to boiling. Serve with oyster crackers. Serves 4. SPINACH COTTAGE CHEESE CASSEROLE 1 quart raw spinach 1 cup cottage cheese 3 green onions, sliced thin Vz cup peanuts, unsalted are best Pepper and salt to taste 1 small tomato, chopped (op tional) Wash spinach leaves, drain well and chill. Measure spinach after chilling. In large serving bowl, tear spinach into bite-sized pieces. Add onions, cottage cheese, peanuts, tomato, if desired, and pepper and salt. Toss lightly and serve 4. Note: lettuce or other greens may be used with or substituted for spinach. Naomi Blank Klnzers Featured Recipe OYSTER STEW Mrs. Marie R. Cooper Lambertvllle, N. J. Mrs. W. Hoag Malevera (Turn to Page B 8)
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