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Finger
A table artfully arranged with
fresh fruits, vegetables, several
varieties of cheese and crackers is
not only eye appealing but nutri
tionally satisfying.
Whether you w*ant to offer one
finger food or a tableful, here are
new and old favorites from our
readers.
RITZ BITS SNACK FOOD
9 cups Ritz Bits
1 cup dry roasted peanuts
cup margarine
cup sugar
cup light com syrup
teaspoon vanilla
teaspoon baking powder
Preheat oven to 250 degrees.
Combine crackers and peanuts in a
large greased shallow baking pan.
Bring margarine, sugar, and
com syrup to a boil. Cook 5
minutes. Remove from heat. Add
vanilla and baking soda. Pour over
crackers and nuts, stir well. Bake
one hour, stirring every 15
minutes. Remove from oven and
immediately pour onto wax paper
to cool. Store in an airtight con
tainer when cool.
Nancy Kramer
Newmanstown
CRISPIX MIX
7 cups Crispix cereal
1 cup peanuts
1 cup pretzels
3 tablespoons margarine,
melted
'A teaspoon garlic salt
'A teaspoon onion salt
2 teaspoons lemon juice
4 teaspoons Worcestershire
sauce
Combine Crispix cereal, nuts,
and pretzels in a 13x9x2-inch bak
ing pan. Set aside.
Stir together remaining ingre
dients. Gently stir spices and mar
garine into cereal mixture until
evenly coated.
Bake at 2SO degrees about 4S
minutes, stirring every IS minutes.
Store in airtight container.
Yvonne Host
Newmanstown
PRETZEL SNACKS
1 cup melted butter
1 envelope onion soup mix
1 pound large hard pretzels,
broken
Mix melted margarine and soup
mix in small bowl. Add to pretzels
in large bowl; mix well. Spoon into
9x 13-inch baking pan. Bake at 200
degrees for 2 hours, stirring at 20
minute intervals. Yield 8 servings.
Pa. Grange Cookbook
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.
August
27- End Of Summer Favorites
September
3- National Rice Month
10- Favorite Pancake Recipes
17- What do you do with apples?
Dome On The Range
Foods
ITALIAN PRETZELS
1 pound pretzels, broken into
small pieces
1 cup vegetable or olive oil
1 envelope ranch salad dressing
mix
'A teaspoon dillweed
'A teaspoon lemon pepper
'A teaspoon garlic powder
Spread pretzels on jelly roll pan.
Combine oil. dressing mix, dill
weed, lemon pepper, and gralic
powder in bowl; mix well. Pour
over pretzels. Bake at 32S degrees
for IS minutes. Store in airtight
container for 24 to 48 hours before
serving. Serves 8.
Pa. Grange Cookbook
TEXAS TRASH SNACK
2 6-ounce packages com chips
1 quart popped popcorn
8-ounce package pretzels
8-ounce package com balls
1 cup chopped pecans
'A teapsoon garlic salt
1 clove garlic, crashed
1 teaspoon salt
1 teaspoon curry powder
A cup melted butter
Place com chips, popcorn, pret
zels, comballs, and pecans in large
roasting pan. Mix garlic salt, garl
ic, salt, curry powder, and melted
butter in bowl. Pour over popcorn
mixture; toss well. Bake at 250
degrees for one hour, stirring occa
sionally. Serves 16.
Pa. State Grange Cookbook
MICROWAVE SUGAR
GLAZED WALNUTS
'A cup butter
1 cup packed brown sugar
1 teaspoon cinnamon
4 cups walnut halves
Microwave butter in
microwave-safe bowl on high for
one minute. Stir, in brown sugar
and cinnamon. Microwave on high
for 2 minutes. Stir in walnuts.
Microwave for 3 to 5 minutes lon
ger or until walnuts are evenly
glazed. Cool before serving. 10
servings.
Pa. State Grange Cookbook
NACHOS
Spread nacho chips with:
Refried beans
Grated extra-sharp Cheddar
cheese
1 slice hot pepper
Heat in microwave until cheese
melts. Add a small dollop of sour
cream. Serve warm.
Schuylkill Co. Fair Cookbook
Arrange finger foods In eye-appealing Ideas. Instead of one large cheeseball, make
bite-sized cheese balls. Include plenty of fresh fruit and vegetables In the selection.
And, don’t forget that several varieties of cheese are always a favorite snack with fami
ly and friends.
MARINATED MUSHROOMS
1 pound mushrooms
I cup sliced onions
Boling water
1 tablespoon lemon juice
Brine:
'/> cup vinegar
'/a cup water
'A cup olive oil
Salt to taste
2 cloves garlic
Dash oregano
Drop mushrooms and onions in
boiling water with lemon juice;
cook for 3 minutes and drain.
Make brine. Add drained
mushrooms and onions. Shake to
cover with brine and marinate for
at least 24 hours. Spear with
toothpicks.
Schuylkill Co. Fair Cookbook
FINGER JELL-0
WITH CREAM
3 packages flavored Jell-0
4 envelopes unflavored gelatine
3 cups boiling water
1 cup heavy cream
Combine flavored Jell-0 and
unflavored gelatine. Add boiling
water. Stir until dissolved. Add
cream; stir well. It will separate as
it cools.
Schuylkill Co. Fair Cookbook
COATED PRETZEL STICKS
TA cups pretzel sticks
VS cup chopped peanuts
'A cup white chocolate
Featured Recipe
Want a cool and refreshing dessert just in time to make good use of
the season’s prolific bounty of cantaloupe?
Here is a recipe from Mary Elane Fritz of Boothwyn.
She said to reduce the calories, she makes it without the additional
whipped cream on top.
Either way, it’s a refreshing dessert you’re sure to enjoy.
FROZEN CANTALOUPE CREAM
'A cup water
'A cup sugar
'/a cup orange juice
4 cups cubed cantaloupe (approximately)
'A cup whipping cream, whipped
Additional whipped cream and grated orange rind for garnish. Com
bine water, sugar, and orange juice in a small saucepan; bring to a boil,
stirring well. Boil S minutes, stirring occasionally: set aside to cool.
Peel cantaloupe and cut into small cubes. Place in container of electric
blender and process until smooth. Pour into a bowl and stir in cooled
juice mixture; fold in whipped cream.
Pour cantaloupe mixture into a 10x6x2-inch pan. Freeze I'A hours
or until slushy; remove from freezer and process in blender until
smooth. Repeat procedure. Return to freezer and freeze 2 to 3 hours or
until firm. Spoon into dessert dishes and garnish with additional
whipped cream and orange rind. Yields approximately 6 to 8 servings
or S cups.
Break pretzel sticks into three
pieces. Heat chocolate to soften;
stir all ingredients together in a
double boiler. Spread on wax pap
er on a cookie sheet. Break into
pieces when cold.
Grimes Family Cookbook
(Turn to Pago B 8)