Home On The Range fl||
Summer Vegetables With A New Crunch
Raw vegetables are great to
use with dip. Lightly cooked and
salted, vegetables give daily vita
mins and minerals, but if your
family disdains bland tasting
vegetables, combine them with
other ingredients. Your family
will love vegetables prepared
with onr readers favorite
recipes.
BROCCOLI CORN BREAD
4 eggs softly beaten
10 ounces broccoli, chopped
and thawed
6 ounces cottage cheese
1 small onion, chopped
'A teaspoon salt
1 suck butter, melted
1 box Jiffy com meal mix
Mix all ingredients together.
Place in greased Bxlo pan and
bake at 400’ for 30 minutes or until
done. Serves six.
COTTAGE
MASHED POTATOES
4 potatoes, cooked and mashed
1 cup cottage cheese
1 egg
1 teaspoon salt
'/• teaspoon pepper
2 tablespoons parsley
1 tablespoon butter
Mix everything together and
bake at 350’ for 35 minutes. You
can use 6-8 potatoes and it still
turns out good.
Elmer Sensenig
Quarryville
CORN AND
TOMATO CASSEROLE
3 strips bacon
’/] cup minced onions
3 tablespoons green pepper,
diced
3 large ears of com (sweet) or 16
ounces frozen com
2 tablespoons brown sugar
1 teaspoon salt
14 teaspoon black pepper
1 teaspoon sweet basil
214 cups tomatoes, drained and
chopped
Topping:
Vi cup herb stuffing mix
Vi cup grated Cheddar cheese
Fry bacon, reserve drippings.
Crumble bacon in bottom of 114
quart casserole. Add onions and
green pepper to drippings and cook
until tender. Cut com off cob and
add to onions with seasonings.
Add tomatoes. Cook 10-15 min
utes. Pour over bacon. Add top
ping. Bake at 350* for 30 minutes.
Terry Lerew
Gardners
Recipe Topics
If you have recipes for trie topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou-Ann Good, Lancaster Farming, P.O’.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July 28- Sandwiches
August 4- Pickles &.'Belishes
11- -Summer bruits
ZUCCHINI STREUDEL
6-8 cups sliced and peeled zuc
chini
/> cup lemon juice
1 cup sugar
'/< teaspoon nutmeg
A teaspoon cinnamon
Slice zucchini lengthwise.
Scoop out seeds and pulp. Peel and
slice. Simmer in lemon juice until
tender. Add sugar, nutmeg, cinna
mon. Simmer, add 'A cup crust
mixture to thicken. Let cool.
Crust Mixture:
4 cups flour
2 cups sugar
'A teaspoon salt
3 slicks butter
Combine dry ingredients. Cut in
butter until crumbling. Pat 'A mix
ture on cookie sheet. Bake 10 min
utes at 375’. Add filling, spreading
evenly, then add remaining crust
by sprinkling over filling. Bake at
375’ for 30 minutes.
Harveys
This recipe is one that / use in
order to use up extra zucchini. I
use the long green squash and the
round white squash also. This re
cipe is usually mistaken for apple
streudel.
My husband, Lewis, and I live
with our daughter, Amy, on a
standardbred horse and dairy re
placement heifer farm near Walk
ersville, Md. Amy is an active
4-H’er with (fairy and dairy foods
as her main projects. We enjoy
reading the Lancaster Farming
because there is something for all
of us. Amy and I especially enjoyed
the dairy foods recipes.
Tanya D. Ramsburg
1-2 cups frozen com
14 small onion, chopped
3 large potatoes, diced
6 hard boiled eggs, chopped
Milk >
Biscuit topping - mix:
2 cups flour
3 teaspoons baking powder
5 tablespoons shortening
14 cup milk
Cook potatoes, com and onion
together until potatoes are almost
tender. Drain. Mix vegetables with
eggs in a one- or two-quart casser
ole. Pour in milk to just below sur
face of potato mix. Mix biscuit
topping and drop onto mixture
with a large spoon. Set casserole
on a baking sheet to catch boil
overs. Bake at 400* for 25 to 30
minutes. Serve .with a pitcher of
warm milk. This is heartier than
using a pie crust and quicker.
Vivian Hippert
Richfield
Bonnie Blain
Halifax
CORN PIE
Fresh vegetables with dip are summer favorites, but don't neglect the many novel
ways of combining vegetables with other Ingredients to glve them an entirely different
taste.
BROCCOLI CASSEROLE
2 bags broccoli, thawed (or
fresh broccoli, partially cooked)
1 pound Velveeta cheese
1 package Ritz crackers
1 stick margarine
Cover bottom of 9x13 pan with
broccoli. Slice cheese over top.
Dot with 'A cup of margarine.
Crush crackers and spread evenly
over casserole. Melt remaining
margarine and drizzle over crack
ers.
Terrey Lerew
Gardners
MUSTARD BEANS
1 peck beans, cut in pieces (boil
in salt water until tender, drain off
water and add:
3 pints cider vinegar
3 pounds granulated sugar (6
cups)
I cup mustard
1 tablespoon tumeric
1 cup flour
3 tablespoons celery seed
Boil until thick, then add beans
and let come to boil. Then put in
jars and seal.
This recipe comes from my
Mom, who got at from Canada.
Mary Reiff
Shippensburg
CORN PUDDING
3 eggs
3 tablespoons flour
'A cup sugar
2 cups milk •
2 cups canned com, drained
A teaspoon salt
'A stick butter
Combine eggs, flour and sugar.
Beat well. Add milk, com and salt.
Melt butter and put into 8- or
9-inch round baking dish. Add
com mixture. Bake at 400' until
firm, about 60 minutes. Serves
four to six people.
Eva Southard
Glen Rock R 3
MOCK ZUCCHINI
CRAB CAKES
2 cups grated zucchini
1 tablespoon grated onion
2 eggs
14 teaspoon celery seed
14 teaspoon Worcestershire
sauce
114 teaspoon Old Bay season
ing or seafood seasoning
I cup Italian bread crumbs (may
need a few more bread crumbs)
Combine ingredients and drop
by tablespoonfuls in hot oil.
Kathy Konhus
Pottsville R 4
Pastry for two-crust 10” pie pan
3 cups fresh raw com
6 hard boiled eggs
1 cup milk
A teaspoon salt
butter
Prepare crust, place 'A in bot
(Turn to Page B 8)
Featured Recipe
Homemade ice cream is an old-fashioned pleasure that must be
included on every family’s summer agenda. Mid East United
Dairy Industry Association wants to help you turn simple ingre
dients into delicious frozen treats this summer. Twelve homemade
ice cream and sherbet recipes, including Rocky Road, Toffee
Crunch and Citrus Chocolate are included in Mid East UDIA’s
Homemade Ice Cream recipe pamphlet. To obtain your free copy
of these recipes, send a self-addressed stamped envelope to:
Homemade Ice Cream, Mid East UDIA, 3592 Corporate Drive,
Suite 114, Columbus, Ohio 43231.
HONEY VANILLA ICE CREAM
Yield: 2 quarts
Top with crushed strawberries
V* cup honey
1 tablespoon vanilla extract
2 eggs
l'/i cups milk
VA cups whipping cream
Beat eggs until foamy in a large mixing bowl. Gradually add
honey; beat at low speed until Well blended. Gradually blend in
milk and vanilla. Chill at least 30 minutes. Whip cream until it
forms soft peaks; fold into chilled mixture. Chum-freeze, using
slightly greater portion of salt to ice than for other ice creams.
After freezing, transfer ice cream to a plastic freezer container.
Ripen in freezer at least 3 hours before serving.
BAKED CARROTS
8 cups cooked carrots
1 can cream of celery soup
'A pound Vclvccta chccsc
Buttered bread crumbs
Cut raw carrots, shred or slice.
Cook just until tender. Drain wa
ter. Combine soup and cheese.
Heat over low heat until cheese
melts.
Mix with carrots and pour in
greased casserole dish. Top with
crumbs. Bake at 350* for 20 to 30
minutes
CORN PIE
tom of pie paj. Put com and hard
boiled eggs in pan in layers. Dot
with butter. Pour milk over com.
Cover with crust; cut vents in top
crust. Bake at 375’ for 45 minutes.
Ruth Grube
Barnesville
Homemade Ice Cream
Dorothy Witmer
Ephrata