BfrLincaster Fuming, Saturday, July 1, 1995
Our files are overflowing with
recipes that never get printed
because we run out of space, read
ers send duplicate recipes, the
recipes don’t reach the office by
the print deadline or the recipes
don’t fit into the specified
categories.
Remember, we try to [Hint all
the recipes but sometimes, one
request receives 25 or more
answers while others receive
only one or none.
Some readers have recipes
printed often that’s because
they seem to have a knack of sub
mitting recipes for which we
receive no other answers, and,
recipes for the “Home On The
Range’’ section are received on
time to print them. Too often,
recipes listed in the recipe topics
are received after publication date.
If you are sending a recipe for one
of the recipe topics, it must reach
our office at least one week before
the date listed as the publication
date.
To increase your chances of
being published, type or clearly
print die recipes with concise
instructions. Also, clearly identify
if the recipe is answering a request
—and which one. Most recipes are
easily identifiable, but sometimes,
it’s difficult to comprehend for
which request or recipe topic the
recipe is sent.
Also, some readers read old
copies of the paper and send
answers for requests that have
been print months earlier. Make
sure, you are answering a current
request. Print your name and
address on each recipe.
We will try to print your recipes
if you follow the guidelines.
These are wonderful recipes and
ones that you are sure to enjoy.
HESTON MAIN DISH
4 cups cubed, cooked ham
4 cups hard boiled eggs, diced
4 cups boiled, cubed potatoes
8 tablespoons butter
8 tablespoons flour
1 teaspoon salt
4 cups milk
Shredded cheese
Buttered cracker crumbs
Melt butter, add flour, salt, and
milk. Cook until thickened. Add
remaining ingredients and bake at
330 degrees for 30 minutes.
Sprinkle with cheese and then
crumbs.
Stacy Krall
Lebanon
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but atik 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.
July
8- Blueberry Favorites
15 Peaches, Watermelon & Other
Favorite Fruits
22 Summer Vegetables
29 Tomato Recipes
This ’N That
CHEESY HAM CASSEROLE
10-ounce package French-style
green beans
4 tablespoons butter
'A cup chopped onion
4 tablespoons flour
A teaspoon salt
VA cups milk
2 cups chopped, cooked ham
2 hard-boiled eggs, chopped
1 cup shredded Cheddar cheese
2 tablespoons chopped pimento
1 tablespoon chopped parsley
'A cup herb-flavored croutons,
slightly crushed
Cook beans, drain and reserve
A cup liquid. In saucepan, melt
butter, saute onion, stir in flour and
salt until blended. Remove from
heat, stir in milk and A cup liquid.
Boil and stir one minute. Add ham,
eggs, cheese, pimento, and
parsley.
Place beans in baking dish and
cover with ham sauce. Sprinkle
crumbs on top. Bake at 330
degrees for 20-25 minutes. Serves
6-8.
Stacy Krall
Lebanon Co. Dairy Princess
CHICKEN PARMESAN
% cup butter
% cup paremsan cheese
'A cup bread crumbs
% -'A teaspoon garlic powder
1 tablespoon paprika
'A teaspoon rosemary
'A teaspoon oregano
l A teaspoon basil
6 chicken halves, boned,
skinned
Other chicken pieces may be
substituted for chicken breasts
allow 7 minutes per pound for
.cooking. Melt butter in a
Bxl2-inch glass pan. Dip both
sides of chicken in butter. Com
bine remaining ingredients on pap
er plate, roll chicken in mixture.
Place chicken in dish with thicker
edges toward outside.
Cover loosely with waxed pap
er. Microwave on high for 12
minutes, rotating dish once.
Or, oven method; Bake at 350
degrees for 35-45 minutes.
Yields 6 servings. Delicious.
My husband Karl and I are
retired from farming. I do work
part time as a demonstrator in a
personal computer store.
We have four daughters. 5
grandchildren, and I great grand
child to be born in August.
My husband enjoy fishing for
bull heads.
For Hungry Appetites
CHOCOLATE ELEPHANT
This is expensive, very rich, ter
ribly fat, and it is not good for you.
It is also disgustingly delicious—
with all the right attributes for the
serious chocolate lover.
12 eggs
I teaspoon vanilla
'A pound butter
3 tablespoons almond liqueur
1 pound German sweet
chocolate
4 tablespoons sugar
Whipped cream, optional
Separate eggs. Beat the yolks
with vanilla and butter. When thor
oughly blended, add the almond
liqueur. Melt the chocolate in a
double boiler. Allow to cool a bit.
Beat the egg whites and sugar until
stiff.
Vera M. Scott
Cortland, NY
Blend the chocolate with the
butter and yolk mixture, adding the
chcolate to the yolks a little at a
time. Finally, gently fold in choco
late into the egg whites. Pour into
dessert glasses and chill.
Top with whipped cream when
ready to save.
Will keep covered in the
refrigerator for 2 to 3 days, but is
best served the first day.
Celebrate July 4 with a patriotic ice cream sundae —vanilla Ice cream with straw
berries and blueberries or raspberries.
EDIBLE COMFORTS
Sarah Clark
Breezewood
(Turn to Pago B 8)
Featured Recipe
Free Recipe Leaflet
Speed Scratch Cooking With Cheese
One of the hottest food trends of the day is speed-scratch
cooking—which means using convenience foods (such as shredded
cheese) in creative ways to come up with quick and tasty meals. This
leaflet offers seven speed-scratch recipes from the kitchen of Mr.
Food, a nationally-syndicated TV chef and personality.
For a free copy, send a self-addressed, stamped business size enve
lope to: Recipes Mamma, 810 Gleneagles Court, Suite 106, Towson,
MD 21286.
Here is a recipe from the brochure.
Know why stir-fry is so popular? Because it’s quick and easy. Now
try it on a pizza teamed with Muenster and blue cheeses.
1 large (1 pound) Italian bread shell
2 tablespoons butter
1 bag (16 ounces) Oriental-style frozen mixed vegetables, slightly
thawed
2 cups (8 ounces) shredded Muenster cheese
14 cup crumbled blue cheese
14 teaspoon garlic powder
14 teaspoon onion powder
Preheat oven to 37S°F. On an ungreased 12-inch pizza pan or large
baking sheet place bread shell. In a large skillet melt butter. Over
medium heat, add vegetables; cook, stirring frequently, until crisp
tender, about S minutes’. Using a slotted spoon, transfer vegetables
from skillet to reserved bread shell, distributing evenly. Sprinkle with
Muenster and blue cheeses, and garlic and onion powders. Bake until
cheeses are melted and crust is hot, IS to 20 minutes. Serve with
knives and forks. YIELD; 3 to 4 servings.
Crunchy Vegetable
Stir-Fry Pizza