r.
4
The aroma of freshly baked
cookies and breads lingers long
after the last crumb is devoured.
The warmth of mother’s and
grandmother’s kitchen is recalled
each time we taste the foods which
was lovingly prepared. Even if we
use the same recipes, the food sel
dom tastes as good as mother’s.
But, cooks everywhere never lire
of trying to recreate those child
hood memories. Here are the
recipes for which our readers
retain fond memories.
LAYERED SALAD
1 head lettuce
1 cup chopped celery
10-ouncc package frozen peas,
uncooked
/• cup onion or more, chopped
1 cup grated carrot
4 hard-boiled eggs, grated
'A cup shredded radish
1 small jar bacon bits
4 ounces Muenstcr cheese,
grated
2 cups mayonnaise
2 tablespoons granulated sugar
Tear lettuce into bite-sized
pieces. Layer first nine ingredients
in a 9x13-inch dish. Save some
bacon bits for garnishing. Mix
mayonnaise and sugar; spread over
the other ingredients. Cover with
plastic wrap and refrigerate 4 to 8
hours. At serving lime, garnish
with shredded cheese, bacon bits,
and sliced tomatoes, as desired.
Julia Brubaker
Carlisle
MOM’S JELL-0 CAKE
1 box white or yellow cake mix
1 large box strawberry Jell-0
1 container whipped cream
topping
Strawberries for garnish
Prepare cake mix as directed on
the box fora 13x9-inch pan. While
cake is baking, prepare Jell-0 by
dissolving in 1 cup hot water. Add
1 cup cool water and let Jell-0 cool
slightly. Cool cake.
Make holes in cake with handle
of wooden spoon. Pour Jell-0 over
cooled cake. Refrigerate. Prior to
serving, top cake with whipped
cream. Garnish with strawberries
or other favorite fruit.
Instead of Jell-O, you may pre
pare pudding as directed on box.
Add I cup confectioners’ sugar.
Mix well and pour over cake poked
with holes. Refrigerate before
serving.
Sue Pardo
Jarrettsville, MD
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
15- Your Favorite Recipe
22- Oriental Cooking
29- Memorial Day Cookout
June
Home On The Range
Recipes From
REFRIGERATOR ROLLS
2 cups boiling water
'/«cup sugar
'A cup shortening
1 teaspoon. salt
2 packages yeast
/* cup warm water
2 eggs, beaten
8 cups flour
Mix together sugar, salt, shor
tening, and boiling water. Let cool.
Dissolve yeast in '/< cup warm
water and add to cooled mixture.
Add beaten eggs. Add 4 cups flour
and beat thoroughly. Add remain
ing 4 cups flour and beat. Do not
knead. Cover tightly and store in
refrigerator until ready to use.
Remove from refrigerator
VA hours before serving time.
Shape into 3-leaf clovers for each
roll and place in muffin pan. Let
rise until double in size. Bake at
400 degrees for 15 to 20 minutes.
Dough may be kept in refrigera
tor for seven days.
My mother was the next to the
oldest of 12 children. She learned
to cook at an early age. She always
made homemade rolls for com
pany, which is a specialty of hers.
We have 81,000 layers in partner
ship with my folks. My dad and
husband work at full-time jobs
away from home. My mom and I
pack the eggs each day and the
men take care of the maintenance.
Three years ago, we built our new
cape cod house beside my folks'
farm house. My husband and I
have two girls. Cari, 10, and Kris
ten, 8.
MOMA ROSA’S CHOCO
LATE CHIP COOKIES
1 stick butter
1 cup sugar
1 cup ricotta cheese
1 egg
VA teaspoon vanilla
2 cups flour
3 A teaspoon salt
'A teaspoon baking soda
6 ounces chocolate chips
'A cup nuts, optional
Cream butter and sugar. Add
cheese, egg, and vanilla. Add dry
ingredients. Fold in chocolate
chips. Drop on cookie sheet. Bake
10 minutes at 3SO degrees.
My chocolate chip cookies nev
er turned out good until my mother
gave me this recipe.
Dairy Month Contest Entries
1 #2 can drained chopped veget
ables such as green beans or
chopped frozen broccoli
Brown ground beef and onion.
Arrange the meat mixture in bot
tom of 9-inch pie plate. Arranged
vegetables on top of meat. Blend
biscuit mix, milk, eggs, and pepper
and pour over meat. Bake 400
degrees for 25 minutes. Arrange
cheese over hot baked pie. Serve
with catsup.
Contributor writes, I’m sending
this for a Mother’s Day recipe
because 1 have not had any child
ren of my own or visiting who did
not like this pie. It’s easy, too, and
high in calcium.
Judy Stayman
Chambersburg
2 cups crushed com
l A teaspoon salt
'/> teaspoon sugar
'/«cup flour
1 teaspoon baking powder
'/• teaspoon pepper
2 tablespoons milk
2 eggs, lightly beaten
Shortening for frying
Pul all ingredients except the
shortening in the blender and mix
well.
Melt the shortening in frying
pan and drop com mixture by
spoonfuls into hot shortening.
Brown on both sides. Makes about
16 fritters.
Doris Nolt
Lititz
/ remember my mother making
corn fritters and taking them to
Sunday school picnics.
She madefastnachts and raised .
doughnuts. I helped to eat some
and she sold some.
She had two sisters and they
came to our house to make chow
chow. It was delicious.
Recently a cousin talked about
the cracker pudding my mother
made and another cousin talked
about shoo fly cake. She made
many kinds of cookies, pies, meats,
and and salads. She entertained
many people.
Mother’s Kitchen
.»V' sV
V.\
HAMBURG PIE
’A cup biscuit mix
VA cups milk
3 eggs
Pepper, to taste
1 pound ground beef
1 chopped onion
6 slices American cheese
Connie Weaner
Gettysburg
CORN FRITTERS
Alice Kramer
Reinholds
MCKINLEY CAKE PIE
2 unbaked 9-inch pie shells
Lower part:
1 egg
'A cup sugar
1 cup molasses
1 tablespoon flour
1 cup water
Mix together sugar, eggs,
molasses, and flour. Add water and
blend. Divide between 2 pie shells.
Upper part:
2 cups sugar
3 cups flour
1 cup milk
'A cup shortening
3 teaspoons baking powder
1 egg
Cream egg, sugar, and shorten
ing. Add milk alternately with
flour and baking powder. Divide
mixture between the 2 pie shells.
Bake at 375 degrees for 35
minutes.
Betty Light
Lebanon
Featured Recipe
What’s cooking in America’s farm kitchens? Find out this summer
when American Dairy Association® introduces its latest recipe leaf
let, Farm Kitchen Favorites. The leaflet contains recipes for whole
some, home-style foods like Apple Cinnamon Muffins, Creamy
Apple Slaw, Nutty Sour Cream Coffee Cake, Apple Crisp, Cinnamon
Nut Bread, Tangy Marinated Basil Chicken and more. To order send
2S cents plus a self-addressed, stamped business-size envelope tp
Farm Kitchen Favorites. American Dairy Association, P.O. Box 760,
Rosemont, Illinois 60018.
Here is a recipe from the leaflet
Fruit Studded Rice Pudding
8 servings
'A cup coconut cookie crumbs, divided
l'/i cups milk
Vi cup firmly packed light brown sugar
3 eggs, beaten
1 tablespoon butter, melted
1 teaspoon EACH: vanilla and grated lemon peel
Vi teaspoon fresh lemon juice
VI teaspoon salt
I'A cups cooked rice
'A cup EACH: currants and diced dried apricots
Preheat oven to 32S*F. Butter I A -quart rectangular baking dish.
Sprinkle with 2 tablespoons cookie crumbs; set aside. Combine milk,
sugar, eggs, butter, vanilla, lemon peel, juice and salt: mix well. Stir
in rice, currants and apricots. Pour into prepared dish. Sprinkle with
remaining 2 tablespoons cookie crumbs. Bake 40 to 45 minutes, or
until knife inserted in center comes out clean. Cool on wire rack.
Serve warm or cold.
Serving size: '/• of recipe
Calories per serving: 202
Protein sg, fat 7g, carbohydrate 31g
Calcium 87mg, riboflavin (B 2) .ISmg
BAR-B-QUED SPARE RIBS
3 pounds ribs
Sauce:
1 #2 can crushed pineapple (in
heavy syrup)
'/«cup brown sugar
'A teaspoon dry mustard
2 cans tomato sauce
1 tablespoon Worcestershire
sauce
'A cup vinegar
Drain fat from ribs. Combine
sauce ingredients. Pour over ribs.
Bake 4S to SO minutes.
This recipe has been a family;
favorite for 30 years, contributor
writes.
Anita Daniels l
Waymart
National Egg Month
vy