812-Lancaster Farming, Saturday, March 18, 1995
ANSWER Helen Spencer, Troy, wanted recipes for
spaghetti salad. Thanks to Tina Forry, Palmyra, and to Donna
Wilson, Port Royal, for sending recipes.
Spaghetti Salad
16-ounce bottle Wishbone Italian Dressing
1 teaspoon sugar
% bottle Salad Supreme
1 medium cucumber, chopped
2 medium tomatoes, chopped
1 small onion, chopped
1 cup chopped celery
Break spaghetti into quarters. Cook and drain. Add dress
ing, sugar, and Salad Supreme mix. Add cucumber, toma
toes, onion and celery; mix. Let set overnight in refrigerator.
Do not eat before it is marinated.
ANSWER Shirley Jean Ash, Bridgeport, W.V., wanted
recipes using 1 Vi pounds ground beef. Thanks to Patty Ash
ton, Schetlsburg, for sending one of her family favorites.
1 cup Bisquick
'/«cup water
16-ounce can refried beans
1 cup thick salsa
IYz pounds ground beef, drain well
IVi cups shredded Cheddar cheese
Grease 10-inch pie plate. Mix together Bisquick, water, and
beans until smooth. Spread in pie plate. Layer meat, salsa,
and cheese on bean mixture. Bake 25 to 30 minutes. Serve
with sour cream and chopped garden onions.
ANSWER Ann Wiegle requested a recipe for pickled
herring. Thanks to Irene Greer, Richwood, W.V., who sends
two recipes that she received on a trip taDenmark. She writes
that after enjoying a Danish smorgasbord for 21 days, getting
a recipe book tht contained these recipes was a must.
Marinated Herring
4 large fillets of fresh herring
Brine:
4 cups water
% cups coarse salt
4 tablespoons sugar
Marinade:
IVi cups pickling vinegar
2 cups water
VA cups sugar
1 tablespoon whole allspice
1 teaspoon whole pepper
'A teaspoon ground pepper
2 teaspoons dill seeds
1 teaspoon whole cloves
4 onions (1 leek or 3 spring onions)
Wash fillets and drain. Boil ingredients for brine and cool.
Pour brine over herring fillets and chill for two days. Remove
fish from brine, wash and drain. Mix ingredients for marinade
and boil. Cool. Put herring fillets and sliced onions and leek
into a crock or deep dish and pour cold marinade over them.
Fish may need to be weighted to stay in marinade. Use a
small plate and a jar filled with water or a small clean rock.
Marinate in refrigerator for 3 three days before serving.
Pickled Herring
4 fillets salt herring
1 piece horse radish (about 1-inch long)
1 carrot
2 red onions
2 bay leaves
2 teaspoons allspice
2 teaspoons mustard seeds
2 small pieces dried ginger or 1 teaspoon ground ginger
Marinade:
V* cup pickling vinegar
Vi cup water
1 cup vinegar
Soak herring overnight. Wash, drain, and cut into one-inch
pieces. Boil water, vinegar, and sugar for marinade and cool.
Peel horseradish, carrot, and onions. Cut into thin slices. Lay
er herring with onions, carrots, horseradish, and spices in a
tall wide-mouthed jar or crock. Cover the fish with marinade.
Marinate in refreigerator for one day. Fresh horseradish
may be hard to find. A tablespoon of ready-made grated
horseradish may be sprinkled between herring layers
instead.
Question
Comer
(Continued from Page B 8)
Burrlto Bake
Cook's
ANSWER Sherry Cramer of Bridgeton, N.J., wanted a
recipe for the best meatloaf. Thanks to Michelle Milis. Knoxvil
le, for sending this one from her mother. She said her mother
experimented a lot to oome up with a meatloaf that her dad
would eat. The family thinks this one is the best.
Best Meatloaf
2 pounds ground beef
1 cup milk
1 cup uncooked rolled oats
1 beaten egg
V* cup chopped onion
2 teaspoons s^Jt
Vi teaspoon pepper
Combine all ingredients. Mix well. Press firmly itno an
ungreased loaf pan. If preferred, pour a little more milk over
the top. Bake at 350 degrees for about one hour. Let stand 5
minutes before slicing.
This recipe also makes excellent meatballs. Omit the milk
and add one more egg.
ANSWER—For the reader who wanted cabbage recipes.
Here are some from Fay Leslie, Woodstown, NJ.
Cabbage Pie
2 cans refrigerated crescent rolls or biscuits
1 pound ground beef
1 onion, chopped
1 small head cabbage, chopped
1 can cream of mushroom soup
1 cup shredded sharp Cheddar cheese
Brown meat and draing. Saute onion and cabbage in 1
tablespoon oil for several minutes. In a 9x13-inch pan, layer
meat, top with cabbage and onion. Spread soup over top.
Spread cheese over top. Unroll rolls or separate biscuits.
Arrange on top of cheese. Bake at 350 degrees for 30
minutes.
From now uijtil April 30,1995, take advantage of
6.9% variable-rate financing for 48 months on
5000 Series Tractors'. You get first-class
performance for a very low monthly cost.
John Deere 40- to 60-hp 5000 Series TVactors
are the most productive tractors in their class.
PROTECT THE PERFORMANCE YOU’VE CONE TO EXPE
Get The Best-In-C
A 5200 Tractor
And get low monthly payment
Check out all the high-performance
features you can expect:
• A tough, 3-cylinder, wet-sleeve engi
with up to 28 percent torque rise.
• An independent PTO - with full PT(
power at rated engine speed.
*
ith thi
Wood
1 small head cabba
'A pound wide noodl
3 tablespoons olive
Salt and pepper to
Heat oil in large heav
10 minutes until crisp-d
dies per package directi
noodles and toss with ct
to coat all noodles. Allow
Even better next day i
3 tablespoons cook
1 medium onion, d
1 medium green p«
14-ounce can toms
1 cup water
'A teaspoon powder
2 teaspoons brown
'/«cup lemon juice
Small piece bay let
'A teaspoon salt
Vi teaspoon pepper
8 large cabbage let
2 cups ground cool
1 cup grated raw p
1 small onion, chop
Vi teaspoon dry mui
Dash cloves
1 egg
4 medium carrots, <
2 large green pepp
Heat oil in heavy ski)
and one chopped greei
stirring. Add tomato sau
1 that exceeds industry standai
;s engine wear 30 percent and
;n used in John Deere engines
for this top-of-the-line oil at a
inants and dirt out of your en
i performance of John Deere f
tern into your John Deere trac
:ombines, and forage harvest*
fust $8.69’ (AR50041) I
•John Deere dealers are mdepende
who determine their am prices, so
selling prices am mg from m P>
Otter good through March 31, Iw