Readers Share
Summer Recipes
TOMATO CHEDDAR
SANDWICHES
Basil Garlic Butter;
A cup butter, softened
2 teaspoons chopped fresh basil
or A teaspoon dried
'/ teaspoon garlic powder
'/« teaspoon pepper
Sandwich:
8 slices oatmeal bread
1 medium-sized cucumber,
peeled, shredded, and drained
3 tablespoons minced green
pepper
8 slices Colby cheese
8 slices ripe tomato
Thinly sliced red onion, separ
ated into rings
For basic garlic butter, combine
all ingredients in small mixer
bowl. Beat until well combined
and fluffy.
For sandwiches, spread one side
of each slice bread with approxi
mately 1 tablespoon basil garlic
butler. Combine cucumber and
green pepper; set aside. Layer each
of four of the slices, buttered side
up with two slices cheese, two
tomato slices, approximately 3
tablespoons cucumber mixture and
a few onion rings. Top with second
slice of bread, buttered side facing
onion. Cut in half. Serve
immediately.
PEANUT BUTTER SHEET
CAKE
1 stick olco
1 cup water
'A cup peanut butter
'A cup cooking oil
Bring to a boil in large pan. Take
off heat. Add mixture of following
ingredients:
2 cups flour
2 cups sugar
2 eggs, slightly beaten
1 teaspoon vanilla
Vi cup milk
1 teaspoon baking soda
Stir until well mixed. Pour into a
well-greased and floured jelly roll
pan. Bake at 400 degrees for 20
minutes.
Peanut Butter Frosting:
'A cup butter
'A cup milk
'A cup peanut butter
Cook over medium heat until
ingredients come to a boil.
Remove from heat. Add 1 teas
poon vanilla, 1 pound confection
ers sugar. Stir until well-blended.
Frost cake.
Jean Ash
Bridgeport, WV
Recipe Topics
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 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.
August
31- Labor Day Cook-Out
September
7- Sweet Potatoes
14- Basic Recipes
21- Apples
Bone On The Range
BAKED BEANS
1 gallon Great Northern white
beans, undrained
8-ounces Po-t-rik or light Brer
Rabbit molasses
'A -pound catsup
'A pound brown sugar
'A cup brownulated sugar
A tablespoon mustard
Optional: bacon, hotdogs or
ham chunks
Mix together all ingredients in a
roast pan. Bake at 350 degrees for
one hour until thickened. Stir
every 15 minutes.
Delicious.
Alverta Faye Zimmerman
Millmont
VEGETABLE STUFFING
CASSEROLE
8-ounce package herb stuffing
1 pound ground Pa. lamb
6 cups sliced summer squash
1 large onion, sliced finely
1 cup cream of chicken soup,
undiluted
1 cup sour cream
1 cup shredded carrot
'A cup melted butter
Brown ground lamb with onion.
Drain. Cook summer squash in
boiling water for 5 minutes. Drain.
Place half of dry stuffing in bottom
of greased 9x 13-inch pan. Spread
lamb over stuffing. Arrange
squash in a layer over squash. Mix
together soup, carrot, and sour
cream. Spread over squash. Top
with remaining stuffing and
drizzle with melted butter. Bake at
350 degrees for 30 to 35 minutes.
Makes 6 servings.
UDIA
MIXED SALAD
1 10-ounce package mixed
vegetables
1 cup cooked macaroni
1 cup kidney beans, drained
V* cup chopped celery
'/< cup chopped onions
Cook and drain vegetables and
macaroni. Mix all ingredients in
bowl. Boil together:
V* cup sugar
1 tablespoon flour
1 teaspoon salt
'A cup water
V* cup vinegar
or chunked halved cucumbers
packed into large jars. Put into
refrigerator for at least 2 weeks
before eating. Pickles keep for at
least 1 year. Add extra garlic to jars
if you want a super garlic flavor.
A favorite Slovak recipe.
Mary Conrad
Millerstown
'A cup grated carrots
'A cup diced red onions
'A cup diced celery
'A cup peppers, mixed colors,
optional
'A cup imitation bacon bits
IA cups water
A cup apple cider vinegar
Minnie Schlegel
Fleetwood
'A cup sugar substitute or 12
packs Equal
2 tablespoons cornstarch
In a small saucepan, place
water, vinegar, and cornstarch. Stir
until cornstarch dissolves and
remove from heat to cool.
In a medium-size bowl, com
bine all other ingredients. Pour
vinegar-cornstarch solution over
ingredients and stir to coat the veg
gies. Serves 10 to 12 people.
4 tablespoons flour can be sub
stituted for cornstarch. 1 tables
poon flour has 2S calories; 1
tablespoon cornstarch has 30
calories.
Serve Tomato and Cheese-Filled Focaccla when summer fresh tomatoes are at
their peak. The blend of their flavor enhanced with provolone cheese and herbs of the
season is nothing short of sensational.
BRINE GARLIC PICKLES
Brine:
1 quart vinegar, white
1 cup Kosher salt, pickling salt
3 quarts water
Heat brine to boiling. Add:
10 cloves garlic
10 tablespoons dill seed or 10
bunches dill
2 teaspoons alum
2 teaspoons pickling spice
2 teaspoons dried red pepper
Pour brine mixture over whole
Colleen Lehman
Pine Grove
LO-CAL POTATO SALAD
3 large potatoes, cooked and
diced
Betty Light
Lebanon
MINT TEA CONCENTRATE
1 quart water
2 cups sugar
2 cups minut leaves, packed full
Juice of 2 lemons, if desired
Make a syrup of water, sugar,
tea leaves and lemon juice. Boil 5
minutes. Let stand 5 or 6 hours.
Strain through cloth. Mix three
parts water to 1 part tea. This con
centrate keeps well in refrigerator.
Mrs. Gideon Riehl
Narvon
Featured Recipe
‘Ten thousand bears can’t be wrong,” Pennsylvania Honey Queen
Holly Fisher told visitors during Ag Progress days.
As if that wasn’t enough to convince people that honey is good for
you, the state Honey Queen and her family cooked batches of honey
waffles topped with honey ice cream or honey-nut topping to show the
public how delicious honey tastes.
Holly is the 19-year-old daughter of W. Dyson and Linda R. Fisher
of McVeytown, Mifflin County. The Fisher family have been com
mercial beekeepers for 50 years.
Holly graduated with honors from Mount Union High School and
from South Hills Business School in State College.
If you’d like to try using honey, but need recipes, you may request a
brochure of honey recipes from the Honey Queen. She won first prize
in a national contest for the Honey Peanut Butter Cookie recipes that is
included. Write: PA State Beekeepers Association, R.D. 1, Box 315,
Canton, PA 17724.
If you missed the waffles at Ag Progress, try them at home with
these recipes from Holly.
HONEY WAFFLES
2 cups sifted all-purpose flour
3 teaspoons baking powder
V* teaspoon salt
6 tablespoons melted butter
2 eggs, separated
114 cup milk
1 tablespoon honey
Sift flour, baking powder, and salt together. Add melted butter to
beaten egg yolks; add milk and honey. Pour into dry ingredients and
mix quickly. Fold in stiffly beaten egg whites. Bake on hot waffle iron.
Serves 6.
HONEY NUT TOPPING
Combine equal amounts and whip together;
Butter or margarine
Honey
Peanut Butter
Maple syrup
NO-SUGAR APPLE PIE
5 apples
1 cup raisins
1 pint cider
1 tablespoon com starch mixed
in a little cider or water
Mix together all ingredients and
put into unbaked pie shell.
Sprinkle cinnamon on lop. Top
with pie dough or crumbs.
Marian Klinger
Klingerstown
(Turn to Page B 8)