Parly Snacks, Punches For Entertaining Are you planning a bridal or baby shower in the near future? Maybe you’re having a few friends over for a church meeting, plan ning an informal card party, or hostessing your farm women society. Whatever the occasion, food will most likely be a part of your en tertaining plana. You might want to consider serving a party punch featuring a fruit drink or maybe ice cream. You’ll want to treat your guests to creative appetizers and a few tantalizing sweet treats. Don’t forget to have your recipes and few extra blank recipe cards ready. Your guests will surely ask if they can copy your recipes! APRICOT COOLER 2 cups apricot nectar, chilled 2 cups unsweetened pineapple juice, chilled % cup lemon juice 112-ounce can ginger ale, chilled Ice In pitcher, combine nectar, juice and lemon juice. Just before serving, add gingerale and ice. Betty McLaughlin Leola WHITE SANGRITA 3 cups white grape juice cup lemon Juice % cup sugar 132-ounce bottle club soda, chilled White grapes, strawberries and orange slices for garnish Ice In pitcher, combine grape juice, lemon juice and sugar; stir until sugar dissolves. Just before ser ving, add club soda. Garnish with fruit and serve over ice. For larger amounts of Sangrita, just double the ingredients. Betty McLaughlin Leo la RED SANGRITA 1 32-ounce bottle cranberry juice cocktail, chilled 1 cup orange juice Ms cup lime juice 2 tablespoons sugar Orange slices Ice In pitcher, combine sugar and juices; stir until sugar dissolves. Garnish with orange slices and serve over ice. Betty McLaughlin Leola NUTS AND BOLTS SNACK i small package bite size shredded wheat 1 package thin pretzel sticks 1 small box cheerios M> pound salted peanuts 1 tablespoon onion or garlic salt 1 tablespoon Worcestershire sauce Melt 1% cups margarine. Then mix all ingredients together well. Brown in 350*F. oven for 30 minutes. Marian Zeiset Manheim 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. Home On The Range PEPPERMINT STICK PUNCH 1% cups sugar 1% cups lime juice 1 cup water 2 tablespoons white creme de menthe or 1/8 teaspoon pep permint extract Ice block or ice ring 2 32-ounce bottles club soda, chilled Peppermint candy canes In punch bowl, dissolve sugar in lime juice. Stir in water and creme de menthe. Just before serving, stir in club soda and add ice. Hang candy canes on edge of bowl or in each punch cup for stirrers. Betty McLaughlin Leola 1 quart rhubarb (about 2 dozen stalks) Cut rhubarb in 1-inch pieces; add water to cover and cook until soft. About 10 minutes. Drain. Should make 3 quarts juice. Dissolve 3 cups sugar in 2 cups water and cook 10 minutes. Add juice of 6 lemons and 1% cups pineapple juice. Mix well and add to rhubarb juice. Mix again. When serving add 1 dozen ice cubes and 1 quart gingerale. Makes ap proximately 1 gallon. PARTY COOKIES 1 cup brown sugar M cup white sugar 1 cup shortening 2 eggs teaspoons vanilla 2V« cups flour 1 teaspoon soda 1 teaspoon salt 1% cups plain candy-coated chocolate candies Cream sugar, shortening, eggs and vanilla. Add soda and salt to flour. Add blended dry ingredients to creamed mixture. Add candies. Mix well. Drop by teaspoons on ungreased baking sheet. Bake at 375*F. for 10 to 12 minutes. 1 cup shredded Cheddar cheese, at room temperature 3 tablespoons dairy sour cream 6 slices summer sausage, 4V« in ches in diameter Combine cheese and sour cream. Remove casings from sausage. Spread a scant 2 tablespoons cheese mixture on each slice of sausage. Place one slice of sausage on top of another, overlapping one half of the way. Roll sausage fir mly; wrap and chill. Repeat twice to form 3 rolls. To serve, cut in half-inch slices. Makes 18. Recipe Topics RHUBARB PUNCH Marian Zeiset Manhelm Rhoda Troyer Dover, Del. SNAPPY CHEESE SAUSAGE ROLLS FRUIT PUNCH Boil together 3 cups sugar and 3 quarts water. Let stand until cool. Add 4 cans frozen orange juice, 4 cans frozen lemon juice, Ift cups strong tea and 4 quarts ginger ale. Add water. This recipe makes enough to serve 75 people. Mrs. John Stoltsfns Honks PIZZA POPCORN % cup butter V« cup grated Parmesan cheese % teaspoon garlic salt % teaspoon crushed oregano Mi teaspoon crushed basil Mi teaspoon salt V« teaspoon onion powder 10 cups freshly popped popcorn Melt butter; add Parmesan cheese and seasonings. Pour over popcorn in a shadow baking pan; stir to mix. Heat in preheated 300*F. oven for 15 minutes, stirring occasionally. Makes about 10 cups. BEANY BACON DIP 1 UVfe-ounce can condensed bean with bacon soup 1 cup dairy sour cream % cup shredded Cheddar cheese 1 teaspoon instant minced onion Few drops liquid hot pepper sauce Assorted crackers Mash soup with a fork. Stir in sour cream, cheese, onion and hot pepper sauce; mix well. Serve with assorted crackers. PERKY PINWHEEL APPETIZERS 1 cup shredded American cheese V* cup cooked, crumbled bacon V« cup butter, softened 2 tablespoons sliced 1/8-inch green onion 7 slices rye bread, crusts removed In small bowl, stir together all ingredients except bread. Flatten each bread slice with rolling pin. Spread each bread slice with IVfe tablespoons butter mixture. Roll up jelly-roll fashion beginning with short side. With serrated knife, slice each roll into 4 pinwheels; secure each with wooden pick. Place on cookie sheet. Place oven rack 5 inches from heat. Broil 1% to Vh minutes or until lightly browned and cheese is melted. Remove from cookie sheet im mediately. Makes 28 appetizers. Get out your recipe files, because it's time to send your favorite dairy recipes to Lancaster Farming. In honor of June Dairy Month we’ll be featuring YOUR favorite recipes that include fresh dairy products like milk, cream, cheese, ice cream and yogurt during the entire month of June. When you send a recipe, we’ll mail you a free tote bag to say "thanks!” Just print your favorite dairy recipe(s) on a card and make sure to include your full name and complete mailing address so your tote bag won’t be delayed. Send them to: Recipes, Lancaster Farming, P.O. Box 366, Lititz, PA 17543. jrty jg . wheat or rice, peanuts and savory seasonings. SAVORY SNACK MIX 3 tablespoons margarine or butter, melted 1 tablespoon honey I V* teaspoons chili powder % teaspoon oregano leaves, crushed 1/8 teaspoon garlic powder 4 cups puffed wheat or rice 1 cup unsalted roasted peanuts Heat oven to 350*F. Combine margarine, honey and seasonings. Pour over combined cereal and nuts; mix well. Spread onto ungreased 15xl0-inch jelly roll pan. Bake 10 to 12 minutes. Cool com pletely. Serve covered at room temperature. Makes about 4 cups. GORP 1 15-ounce box raisins 1 pound candy-coated chocolate candies 6 ounces broken pretzel sticks 116%-ounce jar unsalted peanuts 3 cups honey nut cheerios Mix well. Eat by the handful, don’t pick. Keeps indefinitely. Recipe need not be exact. You can add other ingredients such as potato sticks. Stephen Marushak Laurys Station DAIRY FESTIVE APPETIZER QUICHE 9-inch unbaked pie shell 1 Ms cups shredded Swiss cheese 1 4%-ounce can shrimp, well drained, chopped 3 eggs 1% cups light cream or half and half 1 tablespoon chopped chives % teaspoon salt Vi teaspoon dry mustard Dash nutmeg V* cup grated Parmesan cheese Sprinkle cheese, then shrimp over bottom of pastry shell. Beat together eggs, cream, chives, salt, (117 mustard and nutmeg. Pour into pastry shell. Sprinkle with Parmesan cheese. Bake in preheated 375*F. oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand 20 minutes before serving. Cut into squares. Serve warm or chilled. Makes 16 appetizer squares. (Turn to Page B 8)
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