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Winter is soon over so why not
take one more fling and make
some homemade soup? This is a
good tasting, quick-to-make soup
that our family loves. It is a hearty
soup that's a meal in itself. It can
be served with crackers and fruit
for a light supper, especially in the
winter.
Cream of Broccoli
and Cheese Soup
2 cups chopped celery
1 cup finely chopped onion
1 package (10 ounce) chopped
broccoli
1 cup cottage cheese
2 cups whole milk
1 can (10 3/4 ounces) cream of
chicken soup, undiluted
1/2 teaspoon salt, if desired
1/8 teaspoon white pepper
Cook celery, onion and broccoli
in 2 1/2 quart covered casserole in
microwave on HIGH for 6
minutes, stirring after 3 minutes.
Set aside. Blend cottage cheese in
blender or food processor until
very smooth; slowly add milk
while continuing to blend. Add
chicken soup to cheese/milk mix
ture; blend; add mixture to
cooked, undrained vegetables.
Microwave on HIGH until heated
through (about 3 minutes) without
boiling. Add salt and pepper.
Makes approximately 6 servings.
Macaroni Casserole
with Polish Sausage
1/4 teaspoon dried dillweed
1 pound cooked Polish sausage,
cut into 1/2 inch slices
2 cups thinly sliced zucchini
1/2 cup shredded Swiss cheese
(2 ounces)
1 • 10 3/4 ounce can condensed
cream of celery soup
1/2 cup milk
1/2 cup sour cream
2 tablespoons chopped
pimiento
1 teaspoon dried parsley flakes
1/2 teaspoon minced dried
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300’ Long Manure Pit For Hog
Confinement
All sizes
available
round
or
rectangular
onion
2 cups hot cooked corkscrew
macaroni
In a mixing bowl stir together
soup, milk, sour cream, pimiento,
parsley flakes, dried onion, and
seasoning. Add macaroni, saus
age, and vegetable; gently toss
until well combined. Turn into a 2
quart casserole. Micro-cook, cov
ered, on 100 percent (HIGH) pow
er for 15 to 20 minutes or until
heated through and vegetable is
tender, stirring twice. Top with
cheese. Micro-cook, uncovered,
on 100 percent power (HIGH) for
1 to 2 minutes more or until
cheese is melted. Makes 5
servings.
1 pound ground beef
1 teaspoon sugar
1 teaspoon dried oregano,
crushed
1/2 teaspoon garlic salt
1/2 cup shredded mozzarella
cheese (2 ounces)
1 medium onion, chopped
1-7 1/2 ounce can tomatoes,
cut up
1-6 ounce can tomato paste
1 tablespoon all purpose flour
2 beaten eggs
3 cups hot cooked spaghetti (6
ounces uncooked)
1/3 cup grated Parmesan cheese
2 tablespoons butter or
margarine
1 cup cream-style cottage
cheese, drained
Crumble ground meat into a 2
quart casserole. Add onion;'
micro-cook, covered, on 100 per
cent power (HIGH) for S to 6
minutes or until meat is no longer
pink, stirring once to break up
meat. Drain off fat. Stir in
undrained tomatoes, tomato paste,
flour, and seasoning. Micro-cook,
covered, on 100 percent power
(HIGH) for 7 to 8 minutes or until
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mixture is thickened and bubbly,
stirring once. Set aside.
Stir together the beaten eggs,
hot cooked spaghetti, Parmesan
cheese, and butter or margarine.
Form spaghetti mixture into a
"crust" in a greased 10 inch pie
plate. Cover with vented clear
plastic wrap. Micro-cook spaghet
ti crust on 50 percent power
(MEDIUM) for 5 1/2 to 6 1/2
minutes or until 1 crust is just set,
giving dish a half-tum after 3
minutes.
Spoon cottage cheese over bot
tom of crust Spread meat mixture
atop cottage cheese. Micro-cook,
covered, on 50 percent power
(MEDIUM) for 3 to 3 1/2 minutes
or till hot, giving dish a half-tum
after 1 1/2 minutes. Sprinkle with
topping; let stand 5 minutes. Cut
into wedges to serve. Makes 6
servings.
Scones Apricot
1/3 cup snipped dried apricots
1/4 cup apricot yogurt
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1 cup quick cooking rolled oats
1 beaten egg
2 teaspoons sugar
1/4 teaspoon ground nutmeg
In a mixing bowl stir together
flour, the 3 tablespoons sugar,
baking powder, and salt. Cut in
butter or margarine until mixture
resembles coarse crumbs. Stir in
rolled oats and fruit Stir together
egg and liquid; add to dry ingre
dients, stirring just until mois
tened. Knead gently 4 or 5 strokes
on a lightly floured surface. Pat
dough into an 8 inch circle. Stir
together the 2 teaspoons sugar and
ground nutmeg or cinnamon.
Sprinkle atop dough. Cut circle of
dough into 12 wedges. Arrange
wedges on a lightly greased 12
inch round nonmetal plate, leav
ing a least 1/2 inch space between
wedges.
Micro-cook, uncovered, on 100
percent power (HIGH) for 3 to 4
minutes or till done, rotating the
plate a half-turn after 2 minutes.
(When done, surface may still
appear moist, but a wooden pick
inserted into the center of the
scones should come out clean.)
Remove scones to a wire
rack;cool for S minutes. Serve
warm. Makes 12 scones.
CONCRETE PUMPING
SERVICE AVAILABLE
. <l' v,. iB the quilt In their talks
to demonstrate how quilts document family histories.
Talents
(Contlnuod from Pago B 2)
PICKLED WATERMELON
RIND
S pounds watermelon rind
5 cups granulated sugar
2 cups distilled white vinegar
2 cups water
'/] teaspoon oil of cloves
'A teaspoon oil of cinnamon
Pare watermelon and cut into
2-inch pieces.
Mix 'A cup salt with 2 quarts
water and soak watermelon pieces
overnight
In the morning, drain and rinse
with cold, clear water. Drain again.
Cook watermelon in water until
fork tender, drain.
Combine sugar, vinegar, water,
and spices. Bring to a boil and pour
it over drained rind. Let stand
overnight The next morning, drain
off syrup, cook syrup for 5 to 6
minutes. Repeat above procedure
for 3 days. On the third day, cook
rind and syrup together for 3
minutes. Fruit will remain clear if
the oil of spices are used. Use
water bath method. Makes 6 pints.
Be sure to refrigerate overnight
before serving.
243 Miller Road
Akron, PA 17501
(717) 733-0353
6:30 AM • 3:30 PM
(717) 859-2074
After 6:00 PM
Lancaster Farming, Saturday, March 14, 1992-B3
OR PEACH
SMOOTHIE
Peel and pit 3 pounds fully ripe
pears or peaches
Cook over low heat until soft
enough to go through a baby mill
or fruit sieve. Place pulp in a sieve
and allow to drip for 2 hours.
Combine:
3 cups juice
1 cup pulp
'A cup lemon juice
7'/> cups granulated sugar
1 packet Certo
Measure fruit in large saucepan.
Add the exact amount of sugar,
then mix well.
Place over high heat, bring to a
full rolling boil. Boil hard for 1
minute, stirring constantly.
Remove from heat, stir in Certo.
Allow mixture to set for 5
minutes, then skim off foam with
metal spoon.
Ladle into sterilized jars and
lids. Follow water bath method in
canner.
PEAR
(Uses biblical references for
ingredients)
1 cup butter, softened (Judges
5:25)
2 cups sugar (Jeremiah 6:20)
1 tablespoon honey (Exodus
16:31)
6 medium-sized eggs (Isaiah
10:14)
3’A cups all-purpose flour,
divided (I Kings 4:22)
2 teaspoons baking powder (I
Corinthians 5:6)
'A teaspoon salt (Leviticus 2:13)
'/> teaspoon ground cinnamon (I
Kings 10:10)
'A teaspoon ground cloves
A teaspoon ground ginger
1 cup water (Exodus 17:6)
2 cups raisins (I Samuel 30:12)
2 cups figs, chopped
1 cup chopped almonds (Gene
sis 43:11)
Set oven 325 9x5-inch loaf pan,
greeased and floured.
Bake 1 hour and 30 minutes
until wooden pick inserted does
not leave impression.
Cream butter in large mixing
bowl, add sugar gradually and beat
well. Add honey, beat well. Add
eggs, one at time, beating well
after addition. Combine 3 cups
flour, baking powder, salt, and
spices; mix in bowl and add to
cream mixture alternating with
water, beat well after each addi
tion. To leftover flour, coat raisins,
figs, almonds; fold into batter.
Spoon batter into loaf pan. Bake at
325 degrees for 1 hour and 30
minutes.
Cool cake in loaf pan for 10
minutes on cake rack. Remove
cake to wire rack and cool com
pletely. Yield: one 9-inch loaf.
Does not need frosting.
SCRIPTURE CAKE