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Today’s recipes are an accumu
lation of excess recipes from the
last few months. Some were
received too late for the issue
slated, some were duplicate
answers, and some did not fit into a
But they are topnotch recipes
that you are sure to enjoy.
1 tablespoon mochiko rice
'A cup cider vinegar
'A cup water
'A cup honey
2 whole cloves
4 cups sliced boiled beets
Butter, for serving
In a stainless steel or enamel
saucepan, stir together the rice
flour, vinegar, and water. When
smooth, place over low heat and
stir honey and cloves. Turn heat to
medium and boil 5 minutes until
sauce is thick and clear. Add beets.
Spoon into containers and freeze.
When ready to serve, place fro
zen beets in saucepan, add 1
tablespoon butter for each cup
beets, and simmer for 20 minutes.
"Traditional thickeners such as
wheat flour, potato flour, and
cornstarch will curdle in the freez
er. Mochicko rice flour is the
exception. It thickens without cur
dling at freezer temperatures.
Look for it in Asian food markets.
PEANUT BUTTER PIE
I'/Scups chocolate cookie
'A cup sugar
'A cup butter, melted
8-ounces cream cheese,
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Grated chocolate or chocolate
cookie crumbs, optional
Combine crust ingredients;
press into a 9-inch pie plate. Bake
at 375 degrees for 10 minutes.
Cool. In a mixing bowl, beat cream
cheese, peanut butter, sugar, butter
and vanilla until smooth. Fold in
whipped cream. Gently spoon into
crust Garnish with chocolate or
cookie crumbs if desired. Refrig
erate. Yield: 8-10 servings.
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.
3- National Rice Month
10- Favorite Pancake Recipes
17- What do you do with apples?
24- National Honey Month
Done On The Range
VELVEETA CHEESE BALL
Vi box Velveeta cheese
2 8-ounce packages cream
1 tablespoon Worcestershire
1 tablespoon onion flakes or
1 tablespoon dried parsley
1 tablespoon seasoned salt
1 tablespoon liquid smoke,
1 cup bacon bits or dried beef
'A cup ground nuts, optional
Have cheese at room tempera
ture so it is easier to mix. Mix
together everything but nuts and
form into a ball. Roll in nuts and
sprinkle with additional parsley. If
desired, serve with crackers.
Mabel R. Zimmerman
2 8-ounces cream cheese
V* cup salad dressing
'A cup Parmesan cheese
10 bacon slices
'A cup onion
Fry bacon; cool and break into
small pieces. Mix all together.
Garnish with nuts or parsley if
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
'/> cup shortening
1 teaspoon vanilla
1 cup sour cream
2 cups chopped apples
'/a cup chopped nuts *
/a cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
Mix together flour, baking pow
der, baking soda, and salt Set
aside. Cream sugar and shortening.
Beat in eggs and vanilla. Add flour
mixture alternating with sour
cream. Fold in chopped apples and
spread in buttered 9x13-inch pan.
Mix together nuts, brown sugar,
cinnamon, and melted butter.
Sprinkle on top of batter in pan.
Bake at 350 degrees for 35 to 40
Today’s collection of recipes does not fit underneath one category. There’s a little
bit of something for almost every occasion and every Ingredient.
Cut up the following:
1 small head cabbage
2 or 3 red peppers
'A stalk celery
6 green tomatoes
3 big cucumbers
'/» cup salt
Add salt to chopped vegetables.
Let stand overnight in refrigerator.
The next morning, drain off brine
and squeeze lightly. Cut up 1 quart
cauliflower and let stand one hour
in salt water, drain, Add 1 quart
3 cups vinegar
1 cup water
3 cups granulated sugar
3 tablespoons whole cloves
1 tablespoon turmeric
Cook together everything
except the cauliflower and beans
for 30 minutes. Add cauliflower
and beans and code for 30 minutes
more. Can and seal in boiling
Contributor writes that Ms is a
very old recipe. She uses frozen
lima beans and adds more than 1
quart becauce her family loves
(Turn to Pago B 8)
. Featured Recipe
Sopaipillas or Deep Fried Bread as it is often called may be a new
recipe for you. According to Bob Downey of Street, Maryland, the hol
low “Sofa Pillows” of bread are an immediate favorite of all who try
They are easy to make if the fat is very hot and only a few are fried at
a time. History reveals they originated in Old Town, Albuquerque,
New Mexico about three hundred years ago. They are specially good
served with honey. Here is a recipe from Downey.
4 cups sifted flour
1 tablespoon baking powder
114 teaspoon salt
3 tablespoons granulated sugar
1 tablespoon shortening
1 cake compressed yeast
V* cup warm water
VA cups scalded milk, cooled to room temperature
2 tablespoons cinnamon
Combine the flour, baking powder, salt, and 1 tablespoon sugar. Cut
'n the shortening.
Dissolve the yeast in lukewarm water and add to the scalded milk.
Make a well in the center of the dry ingredients. Add the liquid and
work into the dough. Knead the dough IS to 20 times. Set aside about
Roll the dough to 1/4 inch thickness. Cut into triangles.
Fry in very hot com oil (420 F., if you have a fat thermometer), a few
at a time until puffy and golden. Drain.
Combine the remaining sugar with the cinnamon. Dust the sopaipil
las with the mixture. Drizzle with honey, if desired, before serving.
NOTE: Fry only a few sopaipillas at a time so the fat will stay hot
They should puff up and become hollow immediately.