BG-Uncast* Farming, Saturday, April 23, 1994
A Topping
For Every Dish
Almost any food can be dressed
up or enhanced by topping it with
flavored mustard, sauces, or dress
ings. Creativity and an adventur
ous spirit makes cooking with
mustards, sauces, and dressings
interesting.
Here are some pointers when
experimenting.
• Stan with prepared mustards
and add extras such as herbs and
horseradish. A Dijon-type mustard
is a good base. Combine all the
ingredients and allow to mellow a
tew hours for the flavors to blend.
• Blend 1 teaspoon Dijon mus
tard with 1 cup plain yogun, salt
and pepper to taste and use as a
sandwich spread for tuna and
chicken salad recipes.
For breakfast, try a fruit or
cheese spread on a bagel,- muffin,
or toast. Or, how about eggs bene
dict with sour cream hollandaise
sauce?
For snacks, mustards and dips
arc great with vegetables and
crackers
Featured Recipe
In 1876, at a county fair held in St Joseph, MO, a recipe contest
gave rise to a unique soda cracker that garnered top honors.
Winning the blue ribbon for excellence, the cracker was later
christened “PREMIUM,” beginning a 118 year-long tradition as
America’s number-one selling saltine cracker.
Today, Premium Saltines are as integral part of many family favo
rite recipes. From stuffed mushrooms, to casseroles, to pie crusts, the
quality of Premium Cracker’s blue ribbon performance always shines
through.
So, Nabisco now invites you to enter the “Premium Blue Ribbon
Recipe Contest” for a chance to win the grand prize of $ 10,000. Eligi
ble recipes must use at least IS Premium Saltine Crackers (any varie
ty) as a recipe ingredient. The first prize winner receives $5,000; sec
ond prize winner receives $2,300 and third receives $l,OOO.
To get you started, here are few tried-and-true favorites from
Nabisco; Turkey Almond Croquettes and Premium Stuffing.
For official entry form and complete contest rules write to: PRE
MIUM RECIPE CONTEST, P.O. Box 8014, Easton. MD
21606-8014. Requests for rules must be received by June IS. Entries
must be postmarked by July 31.
TURKEY ALMOND CROQUETTES
Makes 4 Servings
2 cups finely chopped cooked turkey or chicken (about 3/4 pound)
36 PREMIUM Crackers (any variety), finely rolled (about 11/3 cups
crumbs)
% cup mayonnaise
1 egg
'/ cup almonds, chopped
1 tablespoon finely chopped onion
'/« teaspoon ground black pepper
2 tablespoons vegetable oil
In large bowl, thoroughly mix turkey, 1 cup cracker crumbs, may
onnaise, egg, almonds, onion and pepper. Shape into 4 patties. Coat
with remaining crumbs.
In medium skillet, over medium heat, heat oil. Add croquettes;
brown slowly on all sides. Serve warm.
PREMIUM STUFFING
Makes about 5 cups
1 medium onion, minced
4 large stalks celery, chopped (about 114 cups)
A cup margarine
80 PREMIUM Crackers (any variety), coarsely broken (about 4 cups)
2 tablespoons chopped parsley
’/} teaspoon ground sage
'A teaspoon ground black pepper
1 cup chicken broth
In large skillet, over medium-high heat, cook onion and celery in
margarine until tender; remove from heat Stir in cracker crumbs,
parsley, sage, pepper and broth. Use to stuff poultry or spoon into a
greased 1 'A -quart casserole and bake, covered, at 325* F for 40
minutes or until heated through.
Borne On The Range
For lunch, try homemade dress
ings on your salad. Remember
great salads deserve great dress
ings. For a change of pace from oil
or mayonnaise dressings, use dairy
products as a base for your own
creations.
Choose from yogurt, cottage
cheese, ricotta cheese, sour cream,
cream cheese, buttermilk or a com
bination. Add fresh or dried herbs,
seasonings, and spices. Vinegars,
flavored pepper, mustards, roasted
red peppers, lemon and lime juice,
sun-dried tomatoes, green onion,
chives and cinnamon are some
possibilities.
Cheese also adds flavor. Stir in
crumbled blue cheese, grated par
mesan, or shredded Cheddar, Swiss
or mozzarella.
For dinner, a sauce can dress up
fish fillets and vegetable dishes,
and mustards can dress upa beef or
chicken roast.
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Ras
. ry swirl cream cheese on bagels makes an excellent breakfast on the run.
GARDEN VEGETABLE RASPBERRY SWIRL SMOKEY
RICOTTA SPREAD CREAM CHEESE CHEESE DIP
% cup ricotta cheese 6 ounces cream cheese 8-ounces cream cheese,
'A cup chopped raw vegetables '/* cup vanilla yogurt softened
1 tablespoon sliced green onion, l'/i teaspoon sugar, optional 4 butter, softened
optional 3 tablespoons raspberry CU p sour crcam
/* teaspoon ground red pepper
Stir together all ingredients in
small bowl; refrigerate to blend
flavors. Store covered in refrigera
tor up to 5 days. Serve as a spread
for bagels, English muffins or
toast.
Yields 1 cup.
CREAMY
TOMATO SAUCE
Vi cup whipping cream
1 cup seeded and chopped
tomato
'/< cup sliced green onions
1 tablespoon chopped fresh tar
ragon Or 1 teaspoon dried
In skillet used to saute fish fil
lets, add whipping cream. Bring to
a boil. Cook over medium heal 2
minutes or until cream has thick
ened and reduced slightly. Stir in
tomato, onions, and tarragon.
Cook 2 minutes. Serve warm over
fish fillets. Yields 1 cup.
LEMON DILL
BUTTER SAUCE
% cup butter
2 tablespoons chopped fresh dill
OR l'/> teaspoons dried dill
2 teaspoons fresh lemon juice
Melt butter in small saucepan.
Stir in dill and lemon juice. Serve
warm over fish fillets.
preserves
Using food processor or electric
mixer, combine cream cheese,
yogurt, and sugar. Mix until
smooth. Alternately spoon cream
cheese mixture and raspberry pre
serves into small serving bowl.
Gently stir in circular motion to
form swirls; do not mix complete
ly. Serve immediately or store cov
ered in refrigerator up to 5 days.
Serve as a spread for bagels, Engl
ish muffins, scones, toast or
waffles.
If mixture separates during stor
age, stir to blend.
Mid East
United Dairy Industry
Recipe
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.
April
30- Favorite Pies
May 7- Mother’s Favorite Recipe
14- Get Your Strawberry Recipes Ready
21- Dad's Favorite Recipe
< N *
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1 tablespoon snipped parsley
1 teaspoon steak sauce
1 cup shredded smokey Cheddar
cheese
1-2 tablespoons milk
Combine cream cheese, butter
and sour cream; beat until fluffy-
Stir in parsley and steak sauce.
Beat cheese into mixture with milk
to make dipping consistency.
Chill. Stir before serving. Serve
with crackers. Yields: 2 I A -3 cups.
Robin Leishear
Damascus
(Turn to Page B 8)
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