Lancaster farming. (Lancaster, Pa., etc.) 1955-current, October 22, 1994, Image 38

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October is both National Apple
and National Pizza month. We
don’t expect pizza and apples to be
cooked together but they do make
a great combo for snacks and
celebrations. Or, serve them
Here are some ideas that are sure
to add creativity to your October
VA cups uncooked macaroni
114 pounds ground beef
1 chopped onion
1 teaspoon garlic salt
1 teaspoon oregano
'A teaspoon pepper
A teaspoon sugar
8-ounce can tomato sauce
14-ounces pizza sauce
114 cups shredded cheese
Sliced pepperoni
Bring 2 quarts water to a boil in
large pan. Add 1 teaspoon salt and
uncooked macaroni. Cook 9
minutes. Pour into colander and
In skillet, brown ground beef
and onion. Drain off excess fat
Stir in remaining ingredients. Sim
mer 3 minutes. Add macaroni. Put
in casserole dish and top with
cheese and pepperoni. Bake at 330
degrees for 30 to 40 minutes.
Kim Orris
Cumberland Co. Dairy Princess
In large mixing bowl, blend:
1 cup vegetable oil
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla
Add and stir well:
V/i cups all-purpose flour
'A cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
Fold in;
S cups raw apples, diced
'/: cup chopped walnuts
Spread in a greased and floured
9x 13-inch pan. Top with a blend of
the following:
'A teaspoon cinnamon
I 'A cup granulated sugar
Bake at 350 degrees for 45
minutes or until tester comes out
clean. Cool and serve.
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
ingredients and clear instructions with each recipe you sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
October 29- Pumpkin Time
November 5- Breads, Muffins, Biscuits
12- What can you do with sweet potatoes?
19- Thanksgiving Dinner
Home On The Range
Apple Month
6 pork loin chops, cut VA -inch
2 teaspoons vegetable oil
2 cups apple cider or apple juice
'/> cup German-style mustard
3 apples, unpared, cored, sliced
'A -inch thick
A cup currants or raisins
14 cup sliced green onions
2 tablespoons cornstarch
'A cup water
Heat oil in large skillet. Brown
pork chops over medium-high
heat. Season with salt and pepper.
Combine apple cider and mustard;
pour over pork chops. Cover, cook
over medium-low heat 45 minutes.
Add apples, currants, and green
onions. Cover; cook S-10 minutes
longer. Place pork chops and
apples on serving platter, keep
warm. Gradually stir combined
cornstarch and water into cider liq
uid. Cook and stir until thickened.
Serve sauce over pork chops and
2 cups flour
A cup sugar
'A teaspoon baking powder
'A teaspoon salt
1 cup butter
2 egg-yolks, beaten
4 cups apple, cored, chopped
’/«cup sugar
'A cup flour
1 teaspoon cinnamon
2 egg whites, slightly beaten
Combine flour with sugar, bak
ing powder, and salt. Cut in butter
until crumbs are the size of small
peas. Stir in egg yolks. Divide mix
ture in half, press one half over the
bottom of a 9x13-inch pan. Com
bine apples, V* cup sugar, and
'A cup flour and cinnamon.
Arrange over bottom crust.
Crumble remaining dough over
apples. Brus egg whites over all.
Bake at 350 degrees for 40
minutes. Cool. Drizzle with thin
powdered sugar icing, if desired.
Cut into bars. Icing with 1 cup
powdered sugar and 2 tablespoons
milk. Mix well.
BJ. Light
A cup butter, softened
V* cup confectioners’ sugar
1 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoons sugar
'A teaspoon mace
'A cup orange juice
A cup red currant jelly
S cups fresh peach slices
Whipped topping
Heat oven to 350 degrees.
Cream butter and confectioners’
sugar, stir in flour. Pat mixture into
12-inch pizza pan. Prick bottom
with fork. Bake 10 minutes or until
crust is brown on edges. Cool.
Combine cornstarch, sugar, and
mace. Stir in orange juice and jelly.
Cook and stir until thick and mix
ture boils. Boil and stir one minute.
Sarah Clark
Arrange peach slices on crust
Spoon sauce over peaches. Refrig
erate until glaze is set Serve with
whipped topping. Makes 12
8-ounces whipped cream
1 teaspoon cinnamon
2 tablespoons brown sugar
% cup chopped walnuts
Combine all ingredients. Chill.
Serve with sliced apples.
Sarah Clark
Just right for this season Is Apple Orchard Pork Chops, which only take 15 minutes
to prepare .and 60 minutes to cook.
BJ. Light
12-ounce package caramel
1 can condensed milk
A cup butter
Remove wrappers from caramel
squares and melt in microwave or
over double boiler. Add condensed
milk and butte^S tir until smooth
and creamy.
Wash, core, and cut apples into
eight slices. Dip apples slices into
warm caramel dip and eat immedi
ately. Great for parties and snacks.
Tina Good
Featured Recipe
Need a tasty snack for tailgating or entertaining friends during the
fall season? Try this recipe from the American Dairy Association.
2 cups shredded Cheddar cheese
14 cup butter
1 teaspoon Worcestershire sauce
/ teaspoon salt •
1 cup all-purpose flour
Coarsely chopped pretzel*
Preheat oven to 375 degrees. In large mixer bowl, combine cheese
and butter. Beat until well blended. Stir in Worcestershire sauce and
salt; mix well. Beat in flour until well combined. Shape dough into
ropes 14 -inch in diameter. Cut into 3-inch long pieces. Roll in chopped
pretzels. Bake on unbuttered cookie sheets IS to 18 minutes or just
until firm to the touch. Let cool on pan 5 minutes. Cool completely on
wire rack. Store in airtight container at room temperature. Yields
approximately 3 dozen.
Pretzels will keep in container with tight-fitting lid up to two weeks.
Serving size: 1 piece. Calories 70 per serving, proteing 2 g, fat 5 g,
carbohydrate 4 g, calcium 47 mg, riboflavin, ,04mg.
6 cups sliced apples
V/i teaspoon cinnamon
'A teaspoon nutmeg
1 cup sugar
V* cup milk
'/> cup bisquick mix
2 eggs
2 tablespoons butter, softened
Spray vegetable spray in
10-inch pie pan. Mix apples and
spices, turn into pan and put
remaining ingredients in blender
on high for IS seconds. Pour over
apples. Top with butter and
crumbs. Bake at 325 degrees for S 3
(Turn to Pag* B 8)