86-Lancastcf Farming, Saturday, November 21, 1992
Home On The Range jig j
Thanksgiving Dinner L
To Remember
Turkey and trimmings for
Thanksgiving dinner? Of course.
But this year try bending tradi
tion a bit by serving an out-of-the
ordinary stuffing. Or, how about
trying lamb and stuffing?
Add cranberry ' salad, sweet
potatoes, and pumpkin pie or other
pumpkin desserts to complete your
meal.
Try these recipes for a Happy
Thanksgiving!
LEEK AND CORNBREAD
STUFFING
I package (16 oz.) combread
stuffing mix
1/* cups (2*/j sticks) butter,
divided
114 cups chopped leek (2 large
leeks)
1 cup chopped celery
V* cup coarsely chopped pecans
10 slices bacon, cooked, drained
and crumbled
'A teaspoon salt
/ teaspoon pepper
Prepare combread stuffing
according to package directions
using only V* cup (I'A sticks) of
butter. Saute leek and celery in
remaining 14 cup butter until leek
is tender, about 10 minutes. Stir
sauteed vegetables into combread
mixture. Stir in pecans, bacon, salt
and pepper. Yield: 12 cups
(enough fora 12- to 14-lb. turkey).
American Dairy Association
WALDORF STUFFING
V* cup (l'/i sticks) butter
114 cups chopped celery
114 cups chopped unpeeled red
cooking apples (about 2 large)
V* cup coarsely chopped
walnuts
1 teaspoon salt
'A teaspoon pepper
6 cups toastol whole wheat
bread cubes
6 cups toasted white bread cubes
2 cups chicken OR turkey broth
2 eggs, beaten
Melt butter in 4-quart Dutch
oven. Saute celery until tender,
about S minutes. Stir in apples,
nuts, salt and pepper. Add bread
cubes. Combine broth and eggs;
toss with bread mixture. Yield: 12
cups (enough for a 12- to 14-lb.
turkey).
American Dairy Association
Recipe Topics
JL yOU i ave r ?. c , ipes f f )r the to P ics ''SteP below, please share
Knw Wl h US ‘ "® weteorne your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
of n lnn U £- re u Cipes !? Lou Ann Good. Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
November
December en ' son ’ ® ear Other Game Recipes
5- Christmas Cookies '
12- .Holiday Desserts
19- Homemade Food Gifts
LAMB TETRAZZINI
1 (8 ounce) package of linguine,
cooked according to package
directions
2 cups cooked fresh American
lamb, cubed leg or shoulder
2 tablespoons butter or butter
1 small onion, diced ('/< cup)
'A cup flour
2 3 A cup low-fat milk
4 ounce can sliced mushrooms
'/; teaspoon salt
'A teaspoon black pepper
'/< cup grated Parmesan cheese
Topping
4 slices bread, crumbled and
mixed with 2 tablespoons of
melted butter. For easy soft bread
crumbs, spread softened butter
over slices of bread and process
briefly in a food processor.
Melt 2 tablespoons butter m
medium add onion and
cook until tender but not brown.
Sprinkle flour over onion and stir.
Add milk gradually, stirring con
stantly. Add mushrooms with liq
uid, salt and pepper. Cook over
medium heat until slightly thick
ened and stir in Parmesan cheese.
Remove from heat.
Mix cooked linguine, sauce and
lamb. Spoon into a greased 12”x8”
greased casserole. Bake in 350*
oven for 25 to 30 minutes or until
bubbling and slightly browned on
top.
American Lamb Association
DELICIOUS PUMPKIN PIE
Crust;
1 cup flour
14 cup oatmeal
'A cup brown sugar
14 cup butter
Combine and press in ungreased
pie pan, bake at 350* for 15 min.
Pie Filling:
2 eggs
2 cups cooked pumpkin
V* cup sugar
14 teaspoon salt
1 teaspoon ground cinnamon
14 teaspoon ground cloves
IVi cups evaporated milk
Heat oven to 425*, bake 15-20
min.
Add topping and bake 20 min.
or until set
Topping:
14 cup chopped nuts
14 cup brown sugar
2 tablespoons butter
Mix together.
Janice Lehman
Myerstown, Pa.
There’s more than one way to stuff
the stuffing rec|pes printed in this
SWEET POTATO
CASSEROLE
Sweet potatoes
'/ -'A cup brown sugar
'A cup crushed pineapple and
juices
Vi stick butter or butter
'/1 teaspoon pumpkin pie spice
5-6 slices cooked bacon
(crumbled)
Small jar cherries
The ingredients will vary as to
how many potatoes you will be
using and how many guests you
are serving.
Bake sweet potatoes in oven or
microwave until soft Peel and
slice and put into buttered oven
safe dish.
Simmer pineapple and juices,
brown sugar, butter bacon essence
and pumpkin pie spice.
Pour above over sliced sweet
potatoes. Top with crumbled
bacon and cherries.
Bake 'A hour - 350*. This dish
may be baked or warmed in the
microwave.
Sue Pardo
Jarrettville, Md.
PUMPKIN DESSERT
2 cup pumpkin
2 eggs
1 cup milk
'A cup sugar
V* teaspoon nutmeg
1 teaspoon cinnamon
1 box yellow cake mix •
1 cup chopped nuts
Vi cup melted butter
Put pie filling in bottom of 9x 13
pan. Sprinkle cake mix over top.
Sprinkle with nuts. Pour melted
butter over nuts. Coconut and
sprinkle of cinnamon (optional)
Bake at 325* about 45 mins.
Mrs. Miriam DeLong
Quarryville, Pa,
a bird, but you cant go wrong If you use one of
column.
v»
CRANBERRY SALAD
1 large package raspberry jello
1 can whole berry cranberry
jelly
1 can crushed pineapple
1 jar cherries
chopped nuts
Drain pineapple and cherries.
Reserve juices. Mix jello as the
package directs for adding fruit.
Use reserved juices as part of the
cold liquid. Chill jello. Add rest of
ingredients and mix thoroughly
before fully jellied. May place in a
large mold if desired.
Refrigerate until serving time.
Sue Pardo
GarrettsvOle, Md.
Featured Recipe
Versatile cheese spreads for every occasion are found in this new
leafletjrom American Dairy Association. Most take just minutes to
prepare. Many can be made with the most basic on-hand ingredients.
Flavor combinations range from Tex-Mex to Italian and sweet to sav
ory all are delicious. They’re great for spreading on everything
from crackers to toast, muffins, bagels, fresh veggies and more.
To order your copy of Delectable Spreadables, send a self
addressed, stamped business-size envelope to: Delectable Spread
ables, Mid East United Dairy Industry Association, 3592 Corporate
Drive, Suite *ll4, Columbus, OH 43231.
Here is a recipe from the brochure:
SWISS ‘N’ BACON SPREAD
Yield: Approx. 1 1/2 cups
8 ounces Swiss cheese, .cubed
'A cup milk.
Vi teaspoon ground red pepper
6 slices bacon cooked crisp, drained and crumbled
3 tablespoons chopped green onions
Combine Swiss cheese, milk and red pepper in work bowl of food
processor. Process until smooth. Stir in bacon and green onions.
Refrigerate to blend flavors. Allow to stand at room temperature
about 30 minutes prior to serving.
Serve with biscuits, crackers, crudites, toast, bagels or English
muffins.
Serving size: 1 tablespoon
Calories per serving: 45
Protein 3gf, fat 3g, carbohydrate 1 g
Calcium 9Smg, riboflavin (B 2) .04mg
\V. N
NUT PUMPKIN PIE
3 eggs beaten
1 cup mashed pumpkin
1 cup scant sugar
A cup scant dark com syrup
1 teaspoon vanilla
'A teaspoon cinnamon
/* teaspoon salt
A cup chopped nuts
Combine all ingredients except
nuts. Bake 350* 40 mins. Top pie
with nuts.
Janice Lehman
Myerstown, Pa.
(Turn to Pago B 8)
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