Pot Luck Ideas
Looking for a dish to take along
to a potluck dinner?
Summertime is filled with fami
ly reunions, picnics, and gather
ings. Some people always like to
take the same dish, but others like
to be adventurous and try some
thing novel.
Here are several ideas from our
readers.
SUCCOTASH CHOWDER
1 large onion, diced
3 tablespoons butter
1 cup fresh or canned com
1 cup fresh or canned lima beans
2 cups diced potatoes
1 cup water
1 teaspoon salt
A teaspoon pepper
3 cups milk
2 tablespoons all-purpose flour
'A cup water
Chopped parsley for garnish
Saute onion in pressure cooker
until translucent, add com, beans,
potatoes, water, salt and pepper.
Cover with cooker lid and set the
control. When control jiggles,
cook 2 minutes then lower the
pressure immediately. Remove lid
and add milk, bring to a boil. Mix
together the 2 tablespoons flour
and 'A cup water and gradually add
to the vegetable mixture, stirring
constantly until liquids thicken.
Remove from heat. Serve. Garnish
with parsley. Serve 6 or 8.
BJ. Light
Lebanon
COCONUT SUPREME
SHOO FLY PIE
Combine;
1 cup sifted flour
V* cup brown sugar, packed
1 rounded tablespoon
shortening
1 cup coconut
Beat:
1 egg
1 cup dark com syrup
1 cup hot water
1 teaspoon baking soda
'A teaspoon vinegar
Mix together flour, sugar, shor
tening, and coconut. Reserve
A cup mixture for crumb top. Dis
solve the baking soda in vinegar in
V* cup hot water and mix in egg,
syrup, and remaining water with
the flour mixture. Pour in one
9-inch pastry-lined pan or two
small pans. Bake at 375 degrees
for 35 to 45 minutes.
Naomi Delp
Souderton
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
i 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.
August
13- Favorite Salads
20- Finger Foods
27- End Of Summer Favorites
September
Home On The Band
CHICKEN POT PIE
3 quarts chicken broth
4 medium potatoes, diced
1 onion, cut fine
5 medium carrots, diced
1 cup finely chopped celery
1 teaspoon chopped parsley
2'/i -pound cooked chicken, cut
up
Bring broth and onion to a boil
in medium deep kettle. Add alter
natley a layer of potatoes and car
rot and follow tih a layer of dough
squares until all are added. Cover
kettle and cook S minutes. Stir and
cook slowly until done, about IS
minutes or more. Serves 8.
Pot Pie Dough:
2 eggs
'A teaspoon salt
Vi cup milk
3 cups flour
Beat eggs, add milk and salt, add
flour to make dough. Roll dough
into thin sheets and cut into 3-inch
squares.
HOMEMADE MEAT
RAVIOLA
Filling;
1 pound ground pork, veal, or
chopped meat
1 beaten egg
1 cup bread crumbs
'/• cup chopped onion
Dough:
3 cups flour
2 eggs, beaten
1 teaspoon shortening
Dash salt
Fry meat with onion, break up
while cooking. When all meat is
:ooked, drain offfat and let cool in
i mixing bowl. After cooling, add
beaten egg and bread crumbs. Mix
well. Set aside.
Mix dough ingredients until
lard in consistency (you may need
to add a little water). Break off a
piece the size of a golf ball and
place the remainder under a cloth.
Roll out dough to the thickness of a
heavy edge of a knife blade. Roll
out another piece the same. On one
rolled out piece of dough, place a
tablespoon or so of the meat that
has been rolled into a ball. Place
balls of meat approximately 4
inches apart Cover with the sec
ond sheet of dough. Using a 2-inch
round glass or cookie cutter, cut
out ravioli. Seal edges.
To cook, drop ravioli into boil
ing water. Allow to boil for 15 to
20 mintues. Drain and serve as
desired.
National Rice Month
DRIED BEEF CASSEROLE
6 medium potatoes
V* pound dried beef
2 tablespoons bacon drippings
2 tablespoons flour
2 cups milk
1 pound grated cheese
‘/< pound Velveeta cheese
2 tablespoons bread crumbs
1 tablespoon shortening, melted
Cook potatoes with skins until
tender. Shred dried beef in flour
and gradually add milk. Stir con
stantly until the mixture thickens.
Put in cheese, stir over low heat
until cheese melts. Stir in potatoes
and place carefully in buttered cas
serole. Alternately layer with dried
beef mixture. Bake at 350 degrees
for 20 minutes.
Toss bread crumbs with shor
tening. Sprinkle over top. Bake S
minutes more. Serve immediately.
Sarah Clark
Breezewood
1 package manicotti
VA pounds chopped beef
1 egg
'A pound mozzarella cheese,
diced
Joanne Gehman
Newburg
Mix together chopped meat,
eggs, mozzarella, milk, bread,
parsley, salt and pepper. Blend
well. Place 4 manicotti at a time in
4-quarts boiling salted water. Par
boil 6 mintues.
Remove from water with strain
er, spoon and stuff immediately
with mixture (use butter knife or
teaspoon). Repeat this procedure
until all manicotti have been par
boiled and filled. Cover bottom of
baking dish with spaghetti sauce.
Arrange filled manicotti side by
side in a single layer making sure
manicotti fills dish. If this is not
possible, use two smaller dishes.
Cover with sauce and bake in a
350-degree oven for 30 minutes.
Sprinkle with ronzoni grated
cheese. Serve piping hot
12 manicotti will serve 6.
Stan’s Kitchen
1 can (20 ounces) crushed
pineapple
6-ounces strawberry Jell-0
'/> cup sugar
Boil together ingredients for 5
minutes. Set aside and cool. Com
bine the following:
1 can very cold evaporated milk
8-ounces cream cheese
Whip rapidly with mixer until
mixture is fluffy. Add cooked mix
ture to the milk mixture. Pour into
mold and refrigerate.
Westtown, N.Y.
2'/> cups graham cracker crumbs
2 tablespoons sugar
A pound butter
1 teaspoon cinnamon, optional
Mix together:
'A cup confectioners’ sugar
8-ounces whipped topping
8-ounces cream cheese
Line 9x9-inch cake pan with
crumbs. Pour over crumbs, top
with 1 can blueberry pie filling.
Cool.
MANICOTTI
3 slices bread, diced
1 tablespoon butter or olive oil
A tablespoon chopped parsley
Salt and pepper to taste
32-ounce jar spaghetti sauce
YUM YUM SALAD
BLUEBERRY DESSERT
Connie Waite
Beavertown
August provides many opportunities for pot luck gather
ings.
SQUASH CASSEROLE
2 pounds squash or zucchini
'A pint sour cream
1 medium onion, chopped fine
1 medium carrot, grated
1 can cream of chicken soup, not
diluted
1 stick butter, melted
1 package Pepperidge Farm
Herb stuffing mix
Cook squash until tender, but
not mushy. Drain and mash. In
separate bowl, mix sour cream,
carrots, onion, and soup.
Add to squash. Combine melted
butter and stuffing mix. Add half
to the squash mixture and pour
remainder on top. Bake for 30
minutes at 350 degrees.
Sarah Clark
Breezewood
Featured Recipe
Turkey burger fans rejoice! Here are fast and easy ways to make
ground turkey more tempting. Instant bouillon adds flavor and pizzazz
to the basic burger— and a few quick tricks create variations on the
theme that will please every palate.
SEASONED TURKEY BURGERS
1 egg white
1 teaspoon chicken-flavor instant bouillon
1 pound ground tuikey
Vegetable cooking spray
Combine egg white and bouillon; mix with ground turkey. Shape
into patties. Spray grill racks or broiler pan with vegetable cooking
spray. Grill or broil until no longer pink. Refrigerate leftovers.
Nutrient value per serving: 169 calories, 21 g protein; 9 g fat; Og car
bohydrate; 83 mg cholesterol; 346 mg sodium.
Variations;
• Oriental burgers combine turkey mixture with 8-ounce can
water chestnuts, drained and chopped, and ‘A cup sliced green onions.
Prepare as above. Top with pineapple slice; serve with sweet and sour
sauce.
• Mexican burgers combine turkey mixture with 4-ounce can
chopped green chilies, drained, and 'A cup chopped onion. Prepare as
above. Serve with sour cream and salsa.
• Garden burgers combine turkey mixture with 1 tablespoon
chopped green pepper and 2 tablespoons thousand island dressing.
Prepare as above. Serve with cole slaw and chopped tomato.
• Mid-West Burgers—combine turkey mixture with 'A -cup frozen
hash brown potatoes, thawed, and 2 tablespoons barbecue sauce. Pre
pare as above. Serve with barbecue sauce.
PEANUT BUTTER PIE
3 cups milk
3 egg yolks
1 cup granulated sugar
'A cup cornstarch
'A teaspoon salt
'A cup peanut butter
2 teaspoons vanilla
Combine milk and egg yolks.
Heat in double boiler. Mix sugar,
cornstarch, and salt Combine the
two mixtures and cook until thick
ened. Pour hot filling into bowl;
cover with wax paper and chill.
When cold, whip with electric
mixer until creamy. Add peanut
butter and vanilla. Beat until
smooth. Pour into baked 9-inch pie
shell. Cover with whipped
topping.
Pam Mummert
Glen Rock