Foods Men Love
While Country-Western music,
cowboy boots and hats, and line
dancing is a recent American
craze, it’s no fad that men have
always loved backyard barbecue
westem-stjde steaks and the fix
ings that go with it.
Today’s column is dedicated to
the food men love hearty meals
and desserts like grandma used to
make.
OLD-FASHIONED
CRACKER PUDDING
4 tablespoons butter
7 cups milk
VA cups sugar
28 soda crackers
4 eggs
2 tablespoons cornstarch
1 cup milk
2 cups coconut, optional
1 tablespoon vaniUa
Melt butter. Add milk, sugar,
and soda crackers. Bring to a boil.
Beat together eggs, cornstarch, and
1 cup milk, and add slowly to hot
mixture. Bring to a boil again.
Then add coconut and vanilla.
This is one of my dad’s favorite
foods.
Linda Zimmerman
Lititz
KRAUT CHOCOLATE CAKE
1 cup kraut
2 A cup butter
VA cups .sugar
3 eggs
1 teaspoon vanilla
l A cup cocoa
2 V* cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
'A teaspoon salt
1 cup water
Wash drain and chop kraut.
Cream butter and sugar. Beat in
eggs and vanilla. Sift together dry
ingredients. Add alternately with
water to egg mixture. Stir in kraut.
Bake in 2 8-inch greased and
floured pans.
Bake at 350 degrees for 30
minutes or until done. Frost with
favorite frosting.
Diane Carr
Parsons, W.V.
Every One 1$ A Winner
In Recipe Extravaganza
In a salute to dairy fanners, Lancaster Farming wants to show our
readers how versatile and great tasting dairy products are when used in
appeuzers, dips, soups, breads, main dishes, vegetables, desserts,
beverages, snacks, and salads.
Every person who jots down a favorite recipe using dairy products
and sends it to us will receive a packet of 25 decorative recipe cards
and a note pad.
Please send your recipe using a sizable quantity of at least one of the
following ingredients: milk, cream, sour cream, butter, yogurt, butter
milk, ice cream, cottage cheese, ricotta cheese, cream cheese or any
hard or soft cheese.
Print or type yourrecipe and be sure to give accurate measurements,
temperatures, times, and sizes of baking dishes to use. Be sure to print
your name, full address, and phone number on the recipe. Please
include a few paragraphs about yourself or your family. Although it is
not required, we’d like a picture of you or your family to include with
the recipe when it is printed. Photos will be returned if you mark your
name and address on the back of the photo.
All recipes submitted will be printed during the month of June. This
is a popular annual event for our readers who enjoy the recipes and
reading tidbits of information about the person who submits the recipe.
Send your recipe and accompanying information and photo to Lou
Ann Good, Lancaster Farming Dairy Recipe Extravaganza. P.O. Box
609, 1 E. Main St., Ephrata, PA 17522.
One recipe for family, please. Send it immediately as the deadline
for entries must reach us by June 1.
Dome O n The Range
SPICY WESTERN STEAKS
2 pounds boneless beef chuck
shoulder steaks OR top round
steak, cut 1-inch thick
Western BBQ Sauce:
1 cup ketchup
'/i cup cider vinegar
'A cup water
3 tablespoons packed brown
sugar
1 tablespoon Worcestershire
sauce
1 teaspoon hot pepper sauce
In small saucepan, combine all
sauce ingredients; bring to a boil.
Reduce heat; simmer 10 minutes.
Reserve V* cup sauce for 20-Minu
te Cowboy Beans and 'A cup sauce
for brushing on steaks while grill
ing; cover and refrigerate. Cool
remaining sauce for marinade.
Place beef steaks and marindae
in plastic bag; turn to coat Close
bag securely and marinate in
refrigerator 6 hours or overnight
turning occasionally.
Remove beef from marinade;
discard marinade. Place beef on
grid over medium coals. Grill
chuck should steaks 14 to 19
minutes (top round steak 14 to 18
minutes) for medium-rare to
medium doneness, turning once.
Brush both sides of steaks with
'A cup reserved sauce during last 5
to 6 /ninutes of grilling.
Trim fat from steaks; carve beef
into thin slices. Serve with 20-Mi
nutc Cowboy Beans.
Makes 6 servings (serving size:
3-ounces cooked, trimmed
portion).
SWEET PICKLED CELERY
Cut outside stems from stalk of
celery and cut in 'A -inch pieces.
Cover with water. Add \ teaspoon
salt. Cook until tender. To water
and celery, add:
V* cup sugar
'/, cup vinegar
A sprinkle of cinnamon.
Contributor writes: Delicious.
Bunny Bankert
York Springs
Whether it’s making It or eating K, Spicy Western Steaks and 20-Mlnute Cowboy
beans Is a favorite with men.
20-MINUTE COWBOY
BEANS
4 slices bacon
1 cup finely chopped onion
A cup finely chopped green bell
pepper
1 clove garlic, crushed
IS-ounce can kidney beans,
rinsed, drained
IS-ounce can pinto beans,
rinsed, drained
V* cup Western BBQ Sauce
(reserved from Spicy Western
Steaks)
1 tablespoon packed brown
sugar
In large skillet, cook bacon over
low heat until crisp, turning occa
sionally. Remove from skillet;
drain on paper towels.
Remove all but 2 tablespoons
drippings from skillet. Add onion,
bell pepper and garlic; cook and
stir over medium heat 3 to 5
minutes or until tender. Stir in
remaining ingredients. Crumble
bacon; return to skillet. Cover;
cook S minutes or until heated
through, stirring occasionally.
Makes 6 servings (serving size;
V> cup).
CREAMY RICE PUDDING
V/i quart milk
'/> quart water
Combine milk and water. Add
and bring to a boil:
1 cup rice
1 teaspoon salt
Beat in separate bowl:
1 egg
1 cup sugar
2 teaspoons vanilla
As soon as rice is cooked (IS
minutes simmered with cover on
pot) pour in egg mixture. Stir a few
times. Let stand S minutes.
Pour into bowl. Sprinkle with
cinnamon or nutmeg. Refrigerate.
Bob Keibel
Whitney Point, N.Y.
BUTTERMILK PIE
VA cups sugar
3 tablespoons flour
2 eggs, beaten
'/> cup butter, melted
1 cup buttermilk
2 tespoons vanilla extract
1 teaspoon lemon extract
1 unbaked 9-inch pastry shell
Combine sugar and flour, mix
ing well. Add eggs, butter, and but
termilk. Beat well. Stir in flavor
ings. Pour into pie crust. Bake at
400 degrees for 10 minutes.
Reduce heat and bake at 325
degrees for 30 to 35 minutes. Yield
one 9-inch pie.
I won first place in the pie con
test at the Tucker County Agricul
tural Fair in Parsons, W.V., with
this recipe.
Diane Carr
Parsons, W.V.
Featured Recipe
Pizzas are as much fun to make as they are to eat. The latest leaftlct
from the Americdff Dairy Association features easy pizza recipes for
every occasion: appetizers, snacks or a meal.
Toppings and fillings include traditional sausage and tasty tidbits
like veggies, pesto, pepperoni, and a variety of delicious cheeses such
as mozzarella, Swiss, blue, provolone, and parmesan. Crusts include
English muffins, tortillas, focaccia, and pita bread and an easy home
made version.
To order, send 25 cents and a self-addressed, stamped envelope to
Pizza Anytime, American Dairy Association, P.O. Box 760, Rosem
ont, Illinois 60018.
Here is one of the recipes from the brochure.
ONION-BACON APPETIZER PIZZA
1 package (10 ounces) refrigerated whole wheat bread dough
14 cup butter
4 cups thinly sliced onions
14 teaspoon Italian seasoning
8 ounces sour cream onion-bacon dip
6 strips bacon, cooked, drained and crumbled
114 cups shredded Swiss cheese
Preheat oven to 3SO degrees. Carefully unroll bread dough and press
onto bottom and up sides of buttered ISx 10-inch jelly roll pan. Bake 12
to IS minutes or until dough is golden. Meanwhile, saute onions in but
ter and Italian seasoning until onions are very soft and butter is
absorbed, about IS minutes. Stir frequently to prevent onions from
over browning. Spread warm crust with sour cream dip. Arrange
onions over sour cream dip. Sprinkle with bacon and Swiss cheese.
Return to oven; bake 15 to 18 minutes or until cheese is melted and piz
za is heated through. Cut and serve immediately.
TAPIOCA PUDDING
LARGE PEARLS
'/» cup large pearl tapioca
V* cup water
2 eggs
2'A cups milk
'A cup sugar
'A teaspoon salt
V* teaspoon vanilla
Soak pearls in water at least 3 to
12 hours. After pearls are softened,
add milk and salt to tapioca ill
l'/i quart pan. Stir until mixture
boils then simmer for SO minutes.
Stir now and then. Beat eggs with
sugar. Mix in some tapioca then
add to pan and boil 3 minutes lon
ger. Cool IS minutes then add van
illa. Serve warm or chilled. Makes
3'A cups.
Hummelstown Reader
(Turn to Pago B 8)