Lancaster farming. (Lancaster, Pa., etc.) 1955-current, April 23, 1994, Image 42
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. "I m ' Jp * ' % •# ♦ .in •***■ \ % 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 * ' \ 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) Topics V* * * * *