Gifts From The Kitchen
(Continued from Pag* B 6)
SHOO FLY TARTS
Pastry:
2 cups flour
'A pound butter
8 ounces cream cheese
With hands, mix together flour,
butter, and cream cheese. Form
small balls and put into petite cup
cake pans.
Filling:
2 eggs
VA cups brown sugar
Vi teaspoon vanilla
2 teaspoons melted butter
Combine eggs, sugar, vanilla,
and butter. Place 1 teaspoon of
mixture into each pastry cup.
Crumbs;
14 cup butter
54 cup flour
’A cup brown sugar
Combine butter, flour, and
brown sugar. Sprinkle on top of
filling.
Bake at 350 degrees for' 15
minutes.
Take a bite and have a Dairy
Merry Christmas!
Angela Baker
Lebanon Co. Dairy Princess
DROP SAND TARTS
l'/j cups sugar
1 cup butter
'A teaspoon baking soda
2 eggs
2 cups flour
Pinch salt
Mix and let stand 10 minutes.
Drop by 'A teaspoonful on cookie
sheet. Bake at 350 degrees for
about 8 minutes. Cinnamon or nuts
can be put on top before baking.
Kathy Habecker-
Lebanon Co. Dairy Maid
MATTRESS & FOUNDATION
Single.... Reg. Ret. $189.95
Double ..Reg. Ret. $289.95
Queen ...Reg. Ret. $529.95
King Reg. Ret. $609.95
OPEN TO THE PUBLIC
All our furniture is brand new
merchandise. Not used. Not traded in.
Quality furniture and a whole lot more ... for a whole lot less. J
MAGIC COOKIE BARS
'/: cup butter
VA cups graham cracker crumbs
14 ounces sweetened condensed
milk
16 ounces semi-sweet chocolate
morsels
VA cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees. In
13x9-inch baking pan, melt butter
in oven. Sprinkle crumbs over but
ter; mix together and press into
pan. Pour sweetened condensed
milk evenly over crumbs. Top
evenly with remaining ingre
dients; press down firmly. Bake 25
to 30 minutes or until lightly
browned. Cool thoroughly before
cutting. Store loosely covered at
room temperature.
Stacy Habecker
Lebanon Co. Dairy Princess
BROWN SUGAR FUDGE
3 cups brown sugar
1 cup granulated sugar
V* cup milk
A teaspoon cream of tartar
Pinch salt
1 teaspoon vanilla
1 tablespoon butter'
Nuts, optional
Combine all ingredients except
butter, vanilla, and nuts in a heavy
saucepan. Keep stirring over low
heat until thoroughly dissolved,
increase heat and boil, stirring fre
quently until it collects and forms a
soft ball when a drop is placed in
cold water. Remove from stove,
add butter and vanilla. Set aside
until partly cool, then beat until
creamy. Add nuts and pour into
pan. Mark in squares for cutting.
Eva Southard
Glen Rock
SAVINGS
nd VANITY AND BENCH
Nice Gift!
OUR CASH PRICE £6&SfT
★ SPECIAL! $59.95
OUR CASH PRICE $ 79.95
OUR CASH PRICE $ 99.95
OUR CASH PRICE $119.95
OUR CASH PRICE $209.95
.J^L.
Reg. Ret. $299.95
WHITE COCONUT FUDGE
4 cups granulated sugar
1 cup milk
'/• teaspoon cream of tartar
Pinch salt
1 teaspoon vanilla
1 tablespoon butter
1 cup fine shredded coconut
Combine all ingredients except
butter, vanilla, and coconut in a
heavy saucepan. Keep stirring
over low heat until thoroughly dis
solved, increase heat and boil, stir
ring frequently until it collects and
forms a soft ball when dropped in
cold water. Remove from stove,
add butter and vanilla. Set asided
until partly cool, then beat until
creamy. Add coconut and pour
into pans. Mark in squares for
cutting.
Eva Southard
Glen Rock
CRANBERRY NUT CAKE
17-ounce package yellow or
white cake mix
8 ounces sour cream
4 eggs
1 cup chopped or frozen
cranberries
’/a cup chopped nuts or 1 cup
coconut
Combine cake mix, sour cream,
and eggs. Blend until moistened.
Beat 2 minutes, scraping bowl
often. Fold in cranberries and nuts.
Pour batter into greased and
floured tube pan. Bake at 350
degrees for 35 to 45 minutes. Cool
cake in pan about 10 minutes then
remove from pan. Finish cooling
on cake rack. Frost or glaze, if
desired.
Maybell Marushak
Laurys Station
Holiday special!!! One Low Price
Metal Single Headboard
with a jumbo interspring
and frame.
Reg. Ret. $319.95
LANCASTER YORK CHAMBERSBURG CARLISLE
3019 Hampland Road 4585 West Market Street 1525 Lincoln Way East 1880 Harrisburg Pike
717-397-6241 717-792-3502 717-261-0131 717-249-5718
b n
STORE HOURS:
Monday Thru Friday 9-9
Saturday 9-9 (Lancaster 6c York)
9-5 (Carlisle 6c Chambersburg)
Sunday 10-5 (Lancaster 6c York)
Noon-5 (Carlisle 8c Chambersburg)
POPCORN BALLS
3 quarts popped com
1 cup granulated sugar
1 cup light com syrup
'A cup water
'/< cup butter
V* teaspoon salt
1 teaspoon vanilla
Set aside popped corn in a large
bowl. Combine remaining ingre
dients in saucepan and bring to a
boil, stir occasionally over
medium heat. Cook until a small
amount dropped by spoon into a
cup of cold water forms a soft ball,
that holds shape. Pour over popped
com and mix well. As soon as it
can be handled, form into balls.
Pamela McConnell
Beaver-Lawrence Dairy Prin-
15 ounce package seedless
raisins
16 ounce jar roasted peanuts
12 ounces butterscotch or pea
nut butter morsels
12 ounces milk chocolate
morsels
Combine all ingredients. Place
in airtight containers. Makes
approximately 10 1-cup contain
ers.
CHEESY POPCORN
2 quarts popped com
'/* cup butter
'A cup grated parmesan cheese
Combine butter and cheese in a
saucepan. Melt over medium heat.
Pour over popcorn. Mix carefully.
Pamela McConnell
Beaver-Lawrence
COMPLETE BED
CHILD’S
RECLINER
Reg. Ret $139.95
OUR CASH PRICE
$59.90
Lancaster Farming, Saturday, December 19, 1992-B7
cess
SNACK MIX
Betty Light
Lebanon
Dairy Princess
OUR CASH
PRICE
$99.95
No Refunds No Exchanges Cash & Carry
FINANCING AVAILABLE
No Out-Of-State Checks Accepted
Out-Of-State Credit Cards Accepted
For purchase with a check, bnng proper
ID and a major credit card
Not reapcnible for typographical errors
NUT BUTTER
2 cups roasted, unsalted
cashews, peanuts or almonds
1 tablespoon peanut oil
'A teaspoon salt
Place all ingredients in a food
processor. Process for VA minutes,
scraping sides of processor at least
once or until mixture forms a ball.
Makes about VA cups butter. Fill
small jars. Refrigerate.
For chunky nut butters, stir
'A cup chopped nuts into the
mixture.
Betty Light
Lebanon
CHEESE BALL
'A cup butter
1 tablespoon dried onion
'A teaspoon garlic powder
1 tablespoon Worcestershire
sauce
8 ounces cream cheese, softened
8 ounces cheddar cheese,
shredded
Parsley, chopped
Nuts, chopped
Melt butter in a microwave. Add
onions, garlic, Worcestershire
sauce. Set aside. In medium bowl,
place cream cheese and shredded
cheese. Microwave at 50 percent
power until soft and almost
melted, stirring every minute.
When soft, add butter and beat
until well blended. Refrigerate for
1 to 2 hours until slightly firm.
Shape into ball then -roll in
chopped parsley or nuts. Refrig
erate until ready to serve.
Variation; Bacony Cheese Ball
omit onion and garlic and add 1
to 2 tablespoons Bacon Bits.
Karen Robinson
Newfoundland
CLIP THIS VALUABLE COUPON -j
I BRASS |
{“TOUCH” a 1
1 LAMP m 1
! Smoked /Jh |
shade. I
l Reg. Ret. |
I $129.95 fj l
{OUR CASH M . I
PRICE •
1 $29.95 I
I WITH
$13.90;
L-WHILEJUPPLJES LAST! |