Plan A Summer Picnic
Meals eaten out-of-doors usually
feature grilled favorites with
plenty of luscious ac
companiments. Whether it’s
chicken, beef, pork or lamb that’s
cooking on the grill, appetites
usually perk up even on the
hottest, muggiest days.
When shared with family or
special friends, picnics are a fun
way of enjoying good food and
fellowship. But you don’t have to
wait for a special occasion like a
holiday or birthday to have a
picnic any summer evening will
do. So set up the picnic table, dust
off the grill and get set for a
cookout before summer slips by!
PENNSYLVANIA DUTCH
COLESLAW
4 cups finely chopped cabbage
1 large stalk celery, chopped
1 small onion, chopped
3 tablespoons sugar
2 tablespoons vinegar
x k cup mayonnaise
Little salt, pepper
Combine cabbage, celery, onion,
sugar and vinegar m medium
bowl. Cover and chill until crisp.
Toss lightly with mayonnaise and
season to taste with salt and
pepper.
Mrs. Betty Biehl
Mertztown
CHICKEN SALAD
2 cups cooked diced chicken
1 cup diced canned pineapple
% cup mayonnaise
Vi cup diced celery
% cup salted almonds, coarsely
chopped
V* cup diced green pepper
Serve on lettuce.
Mrs. Betty Biehl
Meiitztown
CHOCOLATE REVEL BARS
1 cup butter
2 cups granulated sugar
2 eggs
2 teaspoons vanilla
2 1 /z cups flour
1 teaspoon soda
1 teaspoon salt
3 cups oatmeal
Cream butter and sugar. Add
eggs and vanilla and mix well. Add
the rest of ingredients and mix.
Spread half of mixture in 13x9-inch
pan, then top with filling. Put rest
of the first ruixture on top. Bake at
350°F. for 25 to 30 minutes.
Filling:
Melt together in double boiler;
12 ounces chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
l /z teaspoon salt
1 cup chopped nuts may be added.
Anna Mae Esh
Ephrata
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.
July
19- Garden Fresh Vegetables
26- Summer Fruits
August
2- Fruit Pies
Home On The Range
6 cups potatoes, diced or shredded
6 hard boiled eggs
h 4 of a Inedium-sized onion
1 cup celery
Dressing:
cups salad dressing
1 tablespoon mustard
2 teaspoons vinegar
% cup sugar
2 teaspoons salt
V 4 cup milk
Mix together ingredients of the
dressing and pour over first part.
Mix all together. For better flavor,
let stand overnight.
AUNT MARY’S
DROP COOKIES
2 cups brown sugar
2 eggs
1 cup sweet milk
4M: to 5 cups of flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
1 teaspoon cream of tarter
Cream brown sugar and shor
tening together. Add eggs. Sift
remaining dry ingredients. Add
sifted dry ingredients alternately
with milk to creamed mixturp.
Drop onto cookie sheet and bake.
ICE CREAM SALAD
13-ounce package lime gelatin
1 cup boiling water
1 pint butter pecan ice cream
18-ounce can crushed pineapple
1 small can mandarin oranges,
drained
1 chopped banana
Maraschino cherries, if desired.
Dissolve gelatin in boiling water.
Stir in ice cream. Add other
ingredients. Mold and chill.
Marlene Zimmerman
Myerstown
CHERRY CRISPS
Cream together:
Mi cup butter
1172l l7 2 cups sugar
Beat 4 eggs and add to above
mixture. Add:
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon orange extract
2 cups flour
Mix well. Spread evenly in jelly
roll pan which has been lightly
greased and floured. Mark in
squares and place 1 teaspoon
cherry or blueberry pie filling in
each square. Bake at 350°F.
Remove from oven and sprinkle
with confectioner’s sugar.
Tammy Herr
Kirkwood
Recipe Topics
POTATOSALAD
Marigold AUgyer
Morgantown
Marigold AUgyer
Morgantown
This cookout menu features Rotisserie Rump Roast with cheese sauces, baked
potatoes with whipped cheese topper, and pineapple upside down cake.
GRILLED SWEET ‘N’ SOUR
STEAK
Marinade:
x /z cup wine vinegar
cup firmly packed light brown
sugar
1, 4 cup catsup
cup soy sauce
2 tablespoons salad oil
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
M> teaspoon garlic salt
3 pound blade chuck steak, IVz
inches thick
1 teaspoon coarsely ground black
pepper
Glaze:
2 teaspoons prepared horseradish
1 teaspoon chopped green onion
3 /4 cup dairy sour cream
For marinade, combine vinegar,
sugar, catsup, soy sauce, oil,
Worcestershire sauce, mustard
and garlic salt. Sprinkle both sides
of steak with pepper; rub in with
palm of hand. Place steak in
marinade; cover and refrigerate
24 hours turning several times.
Place steak on grill 5 to 6 inches
from hot coals. (400°F.) Grill about
15 to 20 minutes on each side or
until desired degree of doneness,
brushing occasionally with
marinade. For glaze, fold hor
seradish and onion into sour
cream. Spread top of steak with
sour cream mixture and continue
cooking until glazed (3 to 5
minutes). To serve, cut in thin
slices across grain.
CHEESE-BEAN COMBO
2 1-pound cans pork and beans in
tomato sauce
1 1-pound can kidney beans,
drained
1 4-ounce cup shredded Provolone
cheese
Vi cup sliced onion
1 tablespoon Worcestershire sauce
1 tomato, cut in wedges
Combine pork and beans, kidney
beans, cheese, onion and Wor
cestershire sauce in a heavy IVz
quart casserole. Top with
tomatoes. Cover and place on gnll;
heat to serving temperature, about
30 minutes. Or bake in a preheated
350°F. oven uncovered until heated
throughout, about 20 minutes.
LEMON SALAD
2 packages lemon-flavored gelatin
8 large marshmallows or 64 small
ones
1 cup crushed pineapple
2 bananas
Melt marshmallows in hot
gelatin before adding cold water.
Let cool. Add sliced bananas and
drained pineapple. Chill in loaf
pan.
Sandra M. Zimmerman
Fleetwood
BRIDE’S SALAD
Combine
2 egg yolks
% cup milk
Cook slowly until spoon films
over. Cool. Add juice of V 2 lemon.
Fold in 1 cup whipped cream.
Drain and combine;
1 can cherries and 1 can pineapple
chunks. Add 2 cups miniature
marshmallows. Top with whipped
cream mixture. Stir gently. Cover
and let set in refrigerator over
night.
Karen Zimmerman
Fleetwood
This week’s featured recipe comes from the new Washington
County Dairy Princess Kaylena Martin. Dairy Princesses make it
their business to promote dairy products at every opportunity, and
sharing tasty recipes featuring dairy ingredients is one way of
showing people just how good milk can taste. Look for a story and a
picture of Kaylena in this week’s B section.
Scalloped Potatoes
1 cup heavy or whipping cream
1 cup milk
2 pounds of potatoes
1 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350°F. Grease a IVa-quart deep casserole; set
aside.
Pour cream and milk into medium saucepan. Peel potatoes Slice
1/8-inch thick and drop immediately into cream and milk. Stir in
salt and pepper. Bring to a boil over medium heat, stirring
frequently. Lower heat and simmer 15 minutes, stirring oc
casionally, being careful not to break up potatoes. Pour into
casserole. Bake uncovered 30 minutes. Makes 6 servings.
Variations: May add 1 cup ground ham or leftover meat pieces,
or 1 cup of shredded Cheddar cheese.
CUCUMBERS ‘N’ CREAM
x k cup vinegar
x k cup water
1 teaspoon salt
5 peppercorns
1 large cucumber, thinly sliced
1 medium onion, thinly sliced
1 cup dairy sour cream
Combine vinegar, water, salt
and peppercorns; add cucumber
slices. Cover and chill about 2
hours; drain thoroughly. Gently
combine cucumbers with onion
and sour cream.
MACARONI SALAD
2 cups granulated sugar
% cup vinegar
4 eggs, beaten
Salt to taste
Cook until thickened on low heat,
about a half hour. Cool; blend 1
pint salad dressing and 3
tablespoons prepared mustard.
Mix well. Add to cooked mixture.
Pour over cooked macaroni and
toss. Refrigerate until cold, then
serve.
Featured Recipe
Mrs. Nancy Kramer
Newmans town
(Turn to Page B 8)