Novel Ideas
For Cereal
It’s amazing the recipes that can
be made with cereal. Equally
amazing is that the cereal generally
has a whole new flavor when used
in cooking.
Many of these recipes are quick
and nutritious. They’re sure to give
you new options for fun and tasty
cooking.
CEREAL COOKIES
'A cup butter
16-ounce bag marshmallows
6 cups crisp rice cereal
5 cups puffed rice cereal
1 cup cut-up fruit-flavored
gumdrops
Melt butter in large heavy
saucepan; add marshmallows and
cook over low heat, stirring con
stantly until marshmallows are
melted and mixture is syrupy.
Remove from heat and add cereals
and gum drops. Stir until well mix
ed into a buttered 9x13-inch sheet
cake. Press firmly into pan. Bake 5
minutes at 250 degrees.
Betty Biehl
Mertztown
HAMBURGER BAR-B-Q
2 pounds ground beef
2 medium onions, chopped
Salt to taste.
Combine ground beef, onions,
and salt Brown meat and fry until
onion is transparent stirring fre
quently. Add:
14-ounce bottle catsup
I'A teaspoons dry mustard
2 tablespoons sugar
2 tablespoons vinegar
2 cups water
Simmer 20 minutes, stirring
occasionally. Add:
2 cups com flakes
Stir well until all flakes are
coated. Simmer 10 minutes longer,
stirring frequently. If too dry. add
more water; if too wet add more
com flakes.
Maybell M. Marushak
Laurys Station
CRACKLIN’ OAT BRAN PIE
CRUST
I'A cups Cracklin’ Oat Bran
cereal
3 tablespoons margarine
In a food processor, combine
cereal and margarine. Process until
finely crumbed and well blended.
Firmly press into 9-inch pie pan.
Bake at 350 degrees for 5 minutes
or undl crust starts to brown. Use
in recipes that call for graham
cracker crust.
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.
February 8- Valentine Delights
15* Cherry Desserts
22- Using Bacon
29- Potato Lover's Month
Bout On The Range
SPECIAL K KROUTONS
Italian style:
Mix together, in small bowl:
1 tablespoon Italian seasoning
'A teaspoon onion salt
/* teaspoon pepper
3 tablespoons Parmesan cheese
In large plastic bag, place:
5 cups Special K cereal
Add and shake bag gently:
1 tablespoon vegetable oil
Add seasoning mix. Toss gently
in plastic bag until cereal is coated.
Use on salads or in soups.
FROST LEAP PARFAIT
1 quart ice cream, softened
VA cups Fruit Loops, slightly
crushed
Whipped cream
In a parfait glass, place 1 table
spoon crushed Fruit Loops. Add
'/ cup softened ice cream. Place
another tablespoon crushed Fruit
Loops and 'A cup ice cream. Top
off with 1 tablespoon Fruit Loops.
Place in freezer until Grm, about
1 hour. To serve, top with whipped
cream. Serves 8.
COWBOY COOKIES
Cream until fluffy:
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 beaten eggs
Blend together:
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
'A teaspoon baking powder
Add:
i teaspoon vanilla
1 cup chocolate bits
2 cups rolled oats
Drop by teaspoonful on
ungreased cookie sheet Bake IS
minutes at 350 degrees.
PEANUT BUTTER SCOTCH
3 cups crispy rice cereal
6-ounces butterscotch morsels
'A cup peanut butter
Place cereal in large mixing
bowl. Set aside. Melt butterscotch
and peanut butter over hot water,
stirring constantly until smooth.
Pour over cereal. Stir until well
coated. Press mixture evenly into
buttered 9x9x2-inch pan. Chill
until firm. Cut into squares. Yield:
36 squares.
B. Light
Lebanon
B. Light
Lebanon
B. Light
Lebanon
June Unruh
Adamstown
TREATS
Chicken gets a whole new taste when coated In Italian Herb Shake ‘N Bake.
PARTY MIX
3 tablespoons margarine
14 teaspoon garlic salt
14 teaspoon onion powder
1 teaspoon celery salt
2 tablespoons Worcestershire
sauce
2 cups Rice Chex
2 cups Crispix or Wheat Chex
2 cups Cheerios
'A cup nuts
1 cup pretzel sticks
Melt margarine. Add cereal and
seasonings. Mix gently. Bake for
45 minutes at 300 degrees, stirring
every IS minutes.
June-Unruh
Adamstown
RICE KRISPIES SQUARES
14 cup margarine
10-ounce package
marshmallows
6 cups Rice Krispies
Melt margarine in large sauce
pan over low heat. Add marshmal
lows and stir until completely
melted. Remove from heat.
Add Rice Krispies. Stir until
well coated. Using buttered spatu
la or waxed paper, press mixture
evenly into buttered 13x9x2-inch
pan. Cut into squares when cool.
June Unruh
Adamstown
CHEX ICE CREAM BARS
'A cup peanuts
'/> cup coconut
V* cup brown sugar
1 cup butter
3'/i cups crushed Rice Chex
cereal
2 quarts vanilla ice cream
Melt sugar and butter. Pour over
crushed Chex. Mix in coconut and
peanuts. Put half of mixture in pan.
Cover with ice cream and freeze.
Shannon Peterman
Lycoming Co. Dairy Princess
BRAN MUFFINS
VA cups AU-Bran high fiber
cereal
1 cup milk
14 cup honey
14 cup oil
14 cup flour
14 cup whole wheat flour
1 egg
2 tablespoons wheat germ
2 teaspoons baking powder
14 teaspoon salt
'A teaspoon baking soda
14 cup nuts
14 cup dried apricots
'A cup coconut
Combine cereal, milk, egg. hon
ey, and oil; let stand. In a separate
bowl, combine both types of flour,
wheat germ, baking powder, salt,
and baking soda. Mix dry ingre
dients thoroughly and add to the
cereal mixture. Mix together well.
Stir in nuts, apricots, and coconut
Spoon into muffin cups and bake
18 to 20 minutes at 400 degrees.
Featured Recipe
John Hess of Manheim creamed the other contestants during the Ice
Cream Chum-off held during the Pennsylvania Farm Show.
With his rasberry ice cream made with his grandmother’s specialty
jam, Johi churned his way to the top prize of $3OO.
Granted, you don’t have access to his grandmother’s homemade
jam, but maybe you can substitute your own or your favorite brand and
still stir up a batch of prize-winning ice cream. Here’s John’s recipe.
RASPBERRY ICE CREAM
1 quart thin cream
1 can sweetened condensed milk
2 cans evaporated milk
2 cups sugar
2 tablespoons vanilla
Enough milk to fill ice cream freezer
5 eggs
16-ounces homemade raspberry jam
Mix all ingredients together except the milk and jam. When the
sugar is completely dissolved and free of lumps, add the milk and
begin freezing. Add the jam when the ice cream is about half frozen.
Makes 6 quarts.
■K
If desired, substitute raisins,
apples, pineapple, or other fruits
for the last 3 ingredients.
STRAWBERRY PEANUT
BUTTER CRUNCH PIE
l A cup peanut butter, creamy
'/i cup com syrup
2 cups crispy rice cereal
1 quart vanilla ice cream, sof
tened slightly
Strawberries, fresh
Peanuts, roasted and chopped
Combine peanut butter and com
syrup in a medium bowl. Add cere
al and mix until well coated. Press
mixture into buttered 9-inch pie
plate. Chill until firm. Spread ice
cream evenly in pie shell. Freeze
until firm. Top with fresh straw
berries and peanuts. Serves 6 to 8.
(Turn to Page B 8)