Mothers’
Favorite
On May 10. more than 63 mil
lion mothers will celebrate
Mother’s Day. Cards, flowers, din
ners, and presents will be given to
that special person we call Mom.
It’s the one special day of the
year created to recognize how
much mothers have given us.
Mothers arc our first teachers.
Even before they formally teach us
cooking skills, we have developed
food likes based upon the foods
served by our mothers.
It’s impossible to measure
exactly how much influence our
mothers have had on our culinary
expertise, but almost everyone has
a favorite recipe handed down
from their mother.
Here are some our readers have
shared that you will enjoy includ
ing in your menus.
CHICKEN CASSEROLE
WITH BISCUITS
Mom’s Favorite
A cup chopped onions
A cup chopped green peppers
4 tablespoons flour
A tablespoon salt
A tablespoon pepper
'A tablespoon garlic salt
2A cups chicken broth
A cup chopped celery
2 tablespoons butter
3 cups cubed chicken
2 cups biscuit mix
2 A cup milk
Va cup grated Cheddar cheese
'/> cup ripe sliced olives
A teaspoon paprika
Cook onions, celery, and green
pepper in butter until soft. Blend in
flour, salt, pepper, and garlic salt
Add chicken broth and cook over
medium heat, stirring constantly
until mixture is thickened and
bubbly. Combine onion mixture
with chicken and pour into greased
2-quart casserole dish. Place in
425 degree oven to heat while you
make the biscuits. Prepare biscuit
mix using V> cup milk as directed
on package. Turn onto lightly
dusted surface with biscuit mix
and knead several times. Roll out
to make an 8-inch square, sprinkle
with cheese and olives.
Roll as for jelly rolls, sealing
edges. Cut 8 slices, 1-inch thick.
Place biscuit pinwheels on top of
hot mixture in casserole. Sprinkle
with paprika and bake until bis
cuits are lightly browned, about 25
minutes. Makes 8 biscuits. Casser
ole can be served alone or with a
tossed salad and a cold glass of
milk.
Jayne Nadine Hess
Adams Co. Dairy Princess
Gettysburg
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.
May
16- Cooking With Rice
21- Birthday Ideas
30- Fire Up The Grill
June 6- Celebrate June Dairy Month
Dime On The Range
Recipes
CHOCOLATE PRUNE CAKE
WITH ORANGE ARMAGNAC
SAUCE
'A cup walnuts
V* cup flour
Vi teaspoon baking soda
14 cup nonfat milk
4 tablespoons unsalted butter
'A cup unsweetened Dutch
cocoa
2 large eggs
A cup sugar
6 envelopes sugar substitute
1 cup chopped prunes
In a food processor, process
walnuts, flour, and baking soda.
Lightly oil bottom and sides of an
Bx2-inch round cake pan. cover
bottom with a parchment circle.
Oil top of circle, dust lightly with
flour. Preheat oven to 350 degrees.
Heat milk until butter melts. Add
cocoa: whisk until smooth. Set
aside to cool slightly.
Beat eggs, sugar, and sugar sub
stitute until smooth. Add milk
mixture; beat until smooth. Toss 1
tablespoon flour mixture with
prunes to prevent them from stick
ing together. Pour remaining flour
over batter, fold until smooth. Add
prunes and fold until evenly distri
buted. Spoon into prepared pan
and spread top level. Bake for 25
minutes on lower middle level of
oven. Remove from oven, cool 20
minutes on a rack. Run a thin knife
around edge to free cake from pan.
Turn out onto serving platter. Cov
er with plastic and chill until 15
minutes before serving.
Sauce:
2 navel oranges
2 cups orange juice
1 tablespoon sugar
1 envelope sugar substitute
1 teaspoon cornstarch
2 tablespoons Armagnac
Using a zestcr, cut the peel of
eating oranges into long thin strips.
Set aside. Cut away the remaining
peel; cut out sections of fruit leav
ing die tough inner skin that sepa
rates each section. Place in a bowl,
cover with plastic; chill until ready
to serve.
Boil juice until reduced to
114 cups. Blend together sugar,
sugar substitute, and cornstarch.
Stir into juice with armagnac, con
tinue cooking until thickened
slightly. Remove from heat and set
aside to cool. Cover and chill until
ready to serve.
Serve each slice with orange
wedges fanned together on one
side and pour sauce on the other.
Chocolate Prune Cake with Armagnac Sauce takes some extra effort to make but Is
sure to please your mother.
STRAWBERRY GELATIN
CAKE
1 box yellow or white cake mix
6-ounces box strawberry gelatin
mix
MOM G’S PORK CHOPS
6 to 8 poric chops
1 small can tomato paste
'A cup white vinegar
2 tablespoons Worcestershire
sauce
1 teaspoon sugar
1 sliced onion
Pepper
Remove fat from pork chops.
Place in baking pan. Mix tomato
paste, Worcestershire sauce, vine
gar, and 1 can water.
Place sliced onions on top of
pork chops. Pour sauce over pork
chops, use sugar and pepper to
taste. Bake at 330 degrees for 45
minutes or until done. Serve with
rice.
Oven Rice:
If you already have the oven in
use, here is a way to prepare rice.
Boil 2 to 3 cups water. Pour over 1
cup of rice. Add 2 tablespoons
margarine. Bake 30 to 45 minutes
or until water has cooked off. You
may use chicken broth as part of
the water.
Sue Pardo
Jarrettsville, Md.
CRACKER PUDDING
10'/i cups milk
1 cup cornstarch
6 egg yolks
3 cups sugar
1 cup milk
’/« teaspoon salt
8-ounces cream cheese
1 pint cream, whipped or 8-oun
ccs whipped topping
'/< cup sugar
Crumbs:
3 cups graham cracker crumbs
'A cup margarine, melted
'A cup sugar
'A cup nuts, if desired
Heat 10 'A cups milk. Mix corn
starch, egg yolks, sugar, and salt
with remaining milk, add to heated
milk. Cook until mixture thickens.
Cool and add cream cheese mixed
with sugar and whipped cream.
Mix crumb ingredients together
and alternate layers with pudding.
“Delicious.”
Mrs. Allen Miller
Smyrna, DE
Small container dairy topping
Sliced strawberries
In a 13x9x2-inch pan. bake cake
as directed on box. (A glass pan
shows the colors better). Prepare
gelatin mix but cut water amount
in half.
Cool gelatin to room tempera-
Featured Recipe
Hickory Bridge Farm provides an eating experience you won’t
forget. The Ortanna farm serves lavish meals in the bam, which has
been adapted for restaurant use. The bam retains its original look and is
furnished with numerous farm-related antiques.
If you can’t visit this fabulous restaurant, which also has a Bed and
Breakfast, you can order a recipe booklet containing many of Hickory
Bridge’s kitchen-tested farm recipes. Send $3.50, which includes post
age and handling, to 96 Hickory Bridge Road, Ortanna, PA 17353.
(717) 642-5261.
Look for the feature story on Hickory Bridge in this section. Here is
a recipe that appears in the booklet.
ESCALLOPED CHICKEN
1 large stewing chicken, cooked and diced
1 cup dry bread crumbs
2 tablespoons butter
'A cup celery
'A cup chopped onion
2 tablespoons parsley
'A cup margarine
6 cups day old bread
1 teaspoon salt
Dash pepper
'A to 1 teaspoon poultry seasoning
3 tablespoons chicken broth
Custard Sauce (recipe follows)
Cook chicken, dice and set aside. Brown dry bread crumbs in the
butter and set aside. Saute celery, onion, and parsley in margarine in
skillet for about 5 minutes. Cut day-old bread into small pieces. Add
sauteed vegetables to the bread, tossing lightly. Turn into greased
13x9-inch casserole. Cover with 'A custard and then with diced chick
en. Pour remaining custard over top. Sprinkle with prepared bread
crumbs. Bake at 350 degrees for 45 minutes. Serves 10 to 12.
CUSTARD SAUCE FOR ESCALLOPED CHICKEN
1 cup chicken fat or part butter
1 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon salt
4 slightly beaten eggs
Melt chicken fat and butter in large saucepan. Blend in flour, gradu
ally add chicken broth and milk, stirring constantly. Add salt, stirring
until mixture becomes very thick. Blend a little of the hot mixture into
the eggs—then add to the remaining mixture in the saucepan. Cook 3
to 4 minutes.
tore. After cake is cooled, make
holes in the cake with the handle of
your wooden spoon.
Pour the gelatin in the holes and
refrigerate the cake.
Just before serving, frost cake
with dairy topping. Garnish with
sliced strawberries or other favo
rite fruit. Keep refrigerated until
ready to serve.
Sue Pardo
Jarrettsville
(Turn to Pag* B 8)