Fruit: Perfect For Warm-Weather Dining When it comes to summer meals, almost every cook has die same requirements. The dish should be refreshing, kind to both pocketbook and waistline and get you out of the kitchen fast! Impossible? Of course not. It’s easy when you use fruits and vegetables. Take advantage of the delightful fresh fruits of. the season. Match them to one of our contributor’s recipes, and you’ll have a tailor made dish to soothe picky eaters even on the most sultry days. Recently, I read that women did not include enough fruits and veg etables in their diets. Don’t be one of the statistics. All you need is some fruit and a few minutes to concoct a dish that’s a summer dream. FROZEN WALDORF SALAD 1 (9-ounces) can crushed pineapple 2 eggs, slightly beaten l A cup sugar 'X cup lemon juice '/» cup mayonnaise 2 medium apples dash of salt 14 cup whipping cream /j cup diced celery Vi cup chopped nuts 14 cup small marshmallows Drain pineapple, reserving syr up. Mix together eggs, sugar, lemon juice, salt and syrup. Cook over low heat, stirrirtg constantly until slightly thickened. Remove and cool. Fold in mayonnaise. Dice apples and combine with pineapple, celery, nuts, and marsh mallows. Whip cream and fold into cooled egg mixture. Pour over frail and mix thoroughly. Turn into 8-inch square pan and freeze. Terry Lerew Gardners BLUEBERRY PIE FILLING 5 quarts blueberries I'A cup water 5 cups sugar 1 teaspoon salt 11/,I 1 /, tablespoon lemon juice Bring to boil: 2'A cup clear jcl 2'A cup water Stir together and add to boiling mixture. Cook until thick. Pour into jars. Water bath for 10 minutes. Makes 7 quarts. Recipe Topics IfyOo iave recipes for the topics listed oelow please ?hare them with us We welcome your recipes but ask ihat you induce accurate measurements, a complete list of ingredients md clear instructions with each recipe vni' 'hmit. Se . your recipes to Lou Ann Good, _an casi armmc, p .O Box 366. Lititz, PA ' 7 543. Aug. 6- !3- 20- 27 Hone On The Range STEWED APPLES 6 to 10 apples, peeled and sliced '/ cup brown sugar 1 teaspoon cinnamon 'A teaspoon nutmeg Dash of cloves V* cup raisins ‘A to 1 cup water Place all in crackpot and cook on low for 8 hours or simmer on stove top until soft (2 to 3 hours), stirring occasionally. PRETZEL SALAD 2 cups crushed pretzels, unsalted or salted 4 tablespoons sugar 1 cup melted butter Mix together and press in a 13x9x2-inch pan. Bake at 375 degrees for 8 minutes. Meanwhile, mix together: 1 large box fruit-flavored gelatin 214 cup boiling water Add: 2 cups crashed berries 1 quart large can of fruit cocktail. Let set until jelled. Mix together 8-ounces whipped topping 8-ounces cream cheese Spoon the cream cheese mixture on top of the pretzel crust. Top with jcllow mixture and let set in refrigerator. PEACHES & CREAM PIE Peach halves served sunny-side up in a rich,sauce. Pie crust V* cup sugar 3 tablespoons flour S fresh peaches, peeled and halved V* cup whipping cream 'A teaspoon cinnamon Preheat oven to 450 degrees. Prepare pastry crust. Stir together sugar and flour; spread half of the mixture in a pie crust. Place each peach half cut side down on sugar (overlap halves if necessary). Sprinkle remaining sugar mixture over peaches. Pour cream over peaches, sprinkle with cinnamon. Cover edge with a 2 to 3 inch strip of aluminum foil to prevent exces sive browning. Remove foil during the last 15 minutes of baking. Reduce oven temperature and bake 10 additional minutes. Bake 30 to 35 minutes or longer. Cool. J. M. Hege Millen jams and Jellies PicKies and Relishes .Tomatoes Zucchin' and Squash Terry Lerew Gardners Mabel Hoffer Manheim SCALLOPED PINEAPPLE 4 cups bread cubes 'A cup butter, melted 1/4 cup sugar 3 eggs, beaten 'A cup evaporated milk I No. 2 can crushed pineapple Place bread cubes in mixing bowl; pour butter over top. Toss until coated. Add sugar, eggs, milk and pineapple; mix thoroughly. Pour into well-greased I'A quart casserole. Bake in preheated 350 degree oven for 40 minutes to 1 hour or until firm and browned. Serve with baked ham or ham loaf. Jenny Bigelow Blair Co. RASPBERRY SHORTCAKE 2 tablespoons sugarr VA teaspoorf baking powder 'A teaspoon soda VA cups sifted flour Katrina Weaver 'A teaspoon salt 'A cup butter 'A to Vt cup milk 3 cups trcsh or frozen raspberries 1 cup sour or heavy cream 'oft 2 tablespoons sugar with iexi 'our ingredients; blend in but ter. Add enough milk to make soft dough. Spread raspberries evenh over dough. Sprinkle with i cup >ugar: jx>iir ream over lop. Bake in orchcatco '"’S degree oven for 40 to 45 minutes or until done Serve warm. Apple Parfaits, in their red, white at /ry, are a gret /ay . / celebrate sum mer. Excellent lor calorie watchers, the dessert is a light refresher perfect for warm weather dining. _ Jennv Bigelow Blair Co (Turn to P»8« B 8) Featured Recipe Carol Hostetler, a farm wife from McConnelshurg, has done some extraordinary things. For one, she has compiled a cookbook “Favorite Recipes From Our Best Cooks.” It has 132 pages of her favorite recipes and those of the friends and acquaintances. Interspersed between the recipes are colorful photos of food, The thumb index contains information on equiva! uts, weights, measures and substitutions. It has a herb guide, six 'i pstoa perfect pie, ways to use leftovers, recipes lor crowds, seafood cookery, diet menus, freezing guide, stain chart and first aid and other helpful information. If you would like a copy of the book, send vour nai ■ .c and address with $6 to Mrs. Eugene Hostetler, Rt. #2. Box 161-A McC'onnels burg, PA 17233. To read more about Carol and the extraordinary things she does, turn to page 82. And don’t forget to trv her recipe for Swedish Meatballs. Swedish Meatballs 2 pounds ground beef 2 eggs 1 cup dry bread crumbs I'A cups milk 'A cup chopped onion 2 teaspoons salt /« teaspoon pepper V* teaspoon nutmeg 2 tablespoons butter 'A cup Hour 10 A ounces beef broth 1 teaspoon dill weed Combine meal, eggs, uumbs, A cup muk, salt icr and nut meg Mix lightly. Shape into smal’ ’-inch oalls Blown in nutter. Place meatballs in a 2-quarl casserole feserve can drippings.- Stir Hour drippings and mix until wcl’ Mended \dd ocef broth, VA cups milk and dill wceo Cook .mul thickened stirring constantly. Pour over meatballs. Bake in a preheated oven at 325 degrees for 20 minutes. Makes 10 servings. ■i /, if'
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