820-Uncttt*r Farming, Saturday,. Sapftmbar 10,1994
Dinner’s In The Freezer
(Continued from Pago B 18)
using a kitchen shean rather than a
knife.
• Use a potato masher to chop
eggs.
• Wash and flash freeze grapes.
Then blend for frozen sherbet Peel
banana and freeze. Add to fruit
juice or milk in blender to make a
milk shake or frozen dessert
• To keep fresh fruit from turn
ing brown, mix one cup water with
one tablespoon lemon juice and
rinse fruit in it.
Jill believes it is important to
serve food attractively because
meals that are ehjoyed aid in diges
tion. She buys a few solid colored
tablecloth, places a scarf or fabric
print square in a diamond shape on
the center of a table to signify spe
cial events and change of seasons.
For example, when she serves
Chuck Wagon Casserole, a red
bandana is placed in the center and
children may wear cowboy hats.
She freezes meatloaf in a salad
mold ring. After it is baked, the
meatloaf is turned upside down on
a platter and mashed potatoes are
inserted in the center.
Use heavy duty plastic film
available at restaurant supply
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717-687-0880
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stores and zip-lock plastic bags.
Not all food can be frozen effec
tively. Mayonnaise separates when
frozen. Substitute Miracle Whip
salad dressing or plain yogurt
Add celery raw before freezing,
otherwise it gets soupy.
Also, always make sure your
family enjoys a recipe before
mega-cooking it Make sure the
recipe freezes well before trying a
large amount To test freeze, make
a recipe to serve your family but
remove a small portion and freeze.
Try it later to see if it maintains
taste.
Although Jill includes about SO
recipes in her manual, participants
can use their own recipes and adapt
them to the methods described in
her workshops and in the manual.
It’s necessary to read the manual
Jill’s written to make sure the food
is frozen properly to prevent food
poisoning or freezer bum.
These recipes are used by per
mission but readers should have
the manual to assure proper freez
ing instructions and to undemand
basic mega-cooking concepts.
For more information or to order
Dinner’s in the Freezer, said $2O
plus $3 for postage and handling to
The Bonding Place, P.O. Box 736,
Lake Hamilton, FL 33851.
TURKEY MANDARIN
1 can Mandarin orange sections
1 can cream of chicken soup
A cup turkey stock or chicken
broth
'A teaspoon salt
3 cups cooked regular white rice
6 to 8 slices cooked turkey
'A cup slivered toasted almonds
Preheat oven to 350 degrees.
Lightly grease shallow VA -quart
casserole.
To make sauce: Drain orange
sections, reserving liquid; set
orange sections aside. In small
saucepan, combine reserved liquid
with soup, turkey stock, and salt,
mixing welll. Bring to a boil, stir
ring constantly. Place rice in pre
pared baking dish. Arrange turkey
over the rice in a single layer.
Arrange orange sections over the
turkey. Pour sauce over all the lay
ers of ingredients; sprinkle with
almonds. Bake, uncovered for 25
minutes or until mixture is hot and
bubbly. Makes 6 to 8 servings.
Directions for larger quantities
and two alternate methods of freez
ing are included in the manual.
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SAFER: CHIMTEK is designed to withstand severe chimney
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LESS CREOSOTE: Wood smoke contains moisture (1-1,0).
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This liquid combined with other products in wood smoke will
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Rough Riders 4-H
The Rough Riders 4-H Horse
and Pony Club held its Grooming
SWEET *N SOUR
MEATBALLS
2 pounds ground beef
Salt, pepper, onion slat and garl
ic powder to taste
1 egg (if desired)
Mix and form into 1-inch balls
Brown in large skillet until done.
Remove from pan and drain off fat
Saute one green pepper, cut in
1-inch strips, until crispy-tender.
Remove from pan.
Sauce:
2 16-ounce cans pineapple
chunk, drained and juice reserved
2 tablespoon cornstarch or flour
VA to VA cups reserved pineap
ple juice
4 tablespoons vinegar (white or
vinegar)
2 tablespoons sugar (granulated
or light brown)
1 tablespoon soy sauce
In large skillet or saucepan, dis
solve cornstarch in juice. Add
remaining ingredients. Bring to
boil, stirring constantly, until mix
ture becomes thick. Add meatballs,
pineapple chunks, and green pep
per. Heat throughly. (If sauce seehs
too thick, thin with juice and
water).
2388 Old Leacock Rd., Gordonville, PA 17529
717-768-3853
HAPPENINGS
and Showmanship Show at Valley
Lea Riding Club recently, with the
following results: age 12 and un
der Melissa Anspach, Julia Ans
pach, Jessida Shcnk, Angie
Moore, Dallassa Bowman, and
Evan Void; age 13-15: Laura
Melzler, Tami Jones, Jessica Alt
house. Brandon Aukamp, and Jen
nifer Hess; senior: Brianne
Grumbling, Tina Henry, John
Kroener, and Gabriel Bowman.
A number of Rough Riders
members participated in the coun
ty roundup held on Saturday, July
16. at Lower Hopewell Horse
Center. Qualifying for the district
show tp be held at Lebanon Fair
grounds were Julis Anspach. Me
lissa Anspach. Gabriel Bowman.
Brianne Grumbling, Una Henry,
John Kroener, Laura Metzler, and
Evan Void.
Two dub members, Jessica Alt
house and Tami Jones, participat
ed in county presentation day and
advanced to the state level compe
tition.
Upcoming club activites in
clude a sub sale fundraiser, a judg
ed trail tide, and a fun show.
The Rough Riders 4-H Horse
and Pony Club meets the first
Thursday of each month at 7 p.m.
at Kroener's Farm. For more in
formation, contact John Henry at
(717) 284-2046.
Outer casing of
chimney; maos
brick, atone,
Mock, or other
suitable masonry
material.
CHIMTEK INNI
• Mada of volcanic puiniea and high-tainpafafufa
I shapa and
Chimltk Stcondtry Unarpravart piacaa from falling
• vSSSc pumiea In Chknitk Knars add*
oonaidarabla Inaulaling valua.
CHIMTEK SECONDARY LINER:
* """
• ProJkSaa'alructural aupport for inoac linar.
• Will not abaoifa moiatura or craoaofa.