Question Comer (Continued from Page B 4) QUESTION Betty K. Herschberger requested a recipe for broccoli salad. Thanks Marlene Grow, Bech telsville; Nancy Kramer, Newmanstown; and others for sending recipes. Bro'dcoli Salad 4 cups raw broccoli, chopped 8 slices bacon Vi -A cup raisins - 1 cup mayonnaise Vi cup sugar 3 tablespoons vinegar 1 small onion, chopped Put broccoli in serving bowl. Fry bacon, drain and crumble. Combine bacon, raisins, mayonnaise, sugar, vinegar and onions. Mix well and pour over broccoli. Toss lightly and serve. Celery or apples may be substituted for raisins. Low Cholesterol Broccoli Salad 120 calories per cup 2 cups broccoli flowerets Vi pound mushrooms, sliced 1 cup green pepper strips 1 cup red pepper strips % cup chopped red onion % cup vegetable oil 2 tablespoons red wine vinegar 1 garlic clove, minced 3 /« teaspoon basil, crushed Vi teaspoon thyme, crushed % teaspoon pepper Heat broccoli in 1 -inch water in medium saucepan. Simmer 3 minutes. Drain and rinse under cold water. Transfer to large bowl. Add mushrooms, green and red pepper and onion. Toss. In small bowl, combine oil, vin egar, garlic, basil, thyme and pepper. Pour over veget ables. Toss well. Refrigerate for at least 2 hours. GOOD FOOD OUTLET STORES See Our Original Line Of Golden Barrel Products Plus All Kinds Of Nuts. Beans, Candies, Etc. At Reduced Prices I # ’ jJ* Qj Producers Of Syrups, Molasses, Cooking Oil & Shoofly Pie Mixes (With or Without Syrup) * CORN SYRUP * PANCAKE SYRUP ★ PURE MAPLE SYRUP * SORGHUM SYRUP ★ TABLE SYRUP ★ COCONUT OIL ★ CORN OIL MOLASSES ★ COTTONSEED OIL * HONEY ★ PEANUT OIL ★ PEANUT BUTTER If your local store does not have it, T TR WRITE FOR FREE BROCHURE & PRICES WE UPS DAILY GOOD FOOD OUTLETS - 2 Locations - West Main St., Box 160 388 E. Main St. Honey Brook, PA 19344 Leola, PA 17540 1-800-327-4406 1-800-633-2676 Mon. thru Frl.: 7 A.M. • 5 P.M. Over 50 Years Of Service ★ SOYBEAN OIL ★ BAKING MOLASSES ★ BARBADOS MOLASSES ★ BLACKSTRAP Dairy Drinks And CHICKEN CASSEROLE 12 slices bread 1 cup chicken broth 1 cup milk 'A cup butter Salt, pepper 4 eggs 2-4 cups chopped chicken American or processed cheese, sliced 1 can cream of chicken or cream of mushroom soup Crackers, com flakes, or bread crumbs Put bread in a cake pan. Mix ANSWER Mrs. Christ King, Kinzers, wanted a recipe for lollipops. Thanks Marlene Weaver and Patri cia Haycock, Edinburg, VA; for two versions. - Granny’s Homemade Lolly Pops 1 teaspoon flavoring (I use grape, cherry or orange oil) Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature of 310 degrees occurs. Remove from heat until boiling has stopped. Stir in your favorite oil fla voring and coloring. Pour into greased lolly pop mold, which can be purchased through the Wilton Company. Add sticks while candy is hot. Makes 1 pound of lolly pops. 18 lollipop sticks Vi cup butter Vt cup light corn syrup V* cup sugar Few drops food coloring Lightly butter baking sheet, 157* x 12-inches. Arrange lollipop sticks on baking sheet. Combine butter, butter, com syrup and sugar in heavy 1-quart saucepan. Heat to boiling over medium high heat, stirring occasionally. Reduce heat to medium. Continue cooking, stirring fre quently, to 270 degrees or until a few drops of syrup dropped into very cold water separate into hard, but not brittle threads. Stir in food coloring. Drop mixture by tablespoon over end of each lollipop stick. If desired, while lollipops are hot, press on candy decorations, to decorate when cooled, brush underside of candy decoration with corn syrup and press onto lolli pops. 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SEE US OR CALL TODAY MM4GS3|-^» (Continued from Pag* B 4) together broth, milk, butter, sea sonings, eggs, and chicken. Top with cheese. Add soup followed by crackers, com flakes, or bread crumbs. Bake until bubbly in 350-egree oven. 3V* cups sugar IVt cups light corn syrup 1 cup water 5 drops food coloring \ m i Snacks "My family loves this casserole. We live on a dairy farm in central Pennsylvania, milldng about 105 cows. I raise our calves along with our five children. Ever since the summer of 'B7, when our dairy barn burnt to the ground, I've grown fonder of the cows and am Lollipops Lancaster Farming, Saturday, June 10,1989*85 thankful they were all saved. Since then I've been collecting cows for our home, including cow curtains in the kitchen, cow cross stitch, and lots of cow knick knacks." Susan Menges Watsontown "My husband and I are dairy farming and love it. I especially enjoy helping with the field work. We have a son, Brian, who is 9 years old and loves to help his dad dy in between home schooling. And, we have a Korean daughter, Lori, who is 5 years old and enjoys all the animals." CHOCOLATE SUNDAE 1 cup flour % cup brown sugar, packed A cup butter 'A cup nuts, chopped 1 small package instant French vanilla or vanilla pudding mix 1 cup milk 2 cups vanilla ice cream, slight ly softened 3 tablespoons evaporated or whole milk A cup chocolate chips Vi cup miniature marshmallows Combine flour with brown sugar; cut in butter until crumbly and stir in nuts. Spread, do not press, mixture in an ungreased 9-inch square baking pan. Bake at 350 degrees for 25 minutes until lightly brown. Cool completely. Crumble baked mixture reserving 'A cup for toppping. Spread and lightly press remaining crumbs in bottom of same pan. Combine dry pudding mix with milk; beat 2 minutes at low speed, scraping sides of bowl frequently. Add ice cream; blend at low speed until mixture is smooth. Pour over crumb crust; sprinkle with reserved crumbs. Combine evaporated milk, cho colate chips, and marshmallows. Cook over medium heat, stirring until mixture is melted. Drizzle over filling and crumbs. Refrig erate at least 2 hours. Dessert may also be frozen; remove from freez er to refrigerator for two hours before serving, or let stand at room temperature for half an hour. Linda Miller Gap CRUNCH
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