BfrLancastar Farming, Saturday, August 19, 1995
Meals To Tote
Looking for a dish to take to a
vered dish supper? Here are
\e of our readers’ favorites.
ESCALLOPED CORN
'/ cup butter
2 eggs t
2 tablespoons sugar
2 tablespoons all-purpose flour
16-ounces canned cream-style
com
1 cup milk
Salt and pepper
Paprika
Set oven to 350 degrees. Place
itter in a one-quart glass baking
sh and place in preheated oven to
elt. In the meantime, prepare the
im batter. In a medium bowl.
beat the eggs. Add sugar and flour
and blend. Add the com and milk;
combine thoroughly. Pour over
melted butter but do not mix in.
Sprinkle with salt, pepper, and
paprika. Bake for 45 minutes, the
pudding will be slightly brown and
puffy.
Louise Graybeal
Renick, WV
MACARONI SALAD
3 cups cooked macaroni
2 hard-boiled eggs, chopped
1 cup chopped celery
3 /« cup shredded carrots
1 small onion, chopped
Dressing;
1 cup sugar
'A cup vinegar
/i teaspoon mustard
'A teaspoon butler
2 beaten eggs
Boil slightly until thickened.
When cool, add 2'A cups mayo
naise. Mix together and chill.
This is really good. About every
time I serve it someone wants the
recipe.
POTLUCK CASSEROLE
8 ounces noodles, cooked
1/2 pounds lean ground beef
1 onion, chopped
1 teaspoon salt
Pepper to taste
2 8-ounces packages cream
cheese
1 cup cottage cheese
'A cup sour cream
'/j cup chopped green pepper
'A cup chopped green onion
Simmer ground beef, onion,
salt, pepper, and tomato sauce. In
blender, cream the cottage cheese,
cream cheese, and sour cream.
Add chopped peppers and green
onions. Layer noodles, meat, and
cheese sauce. Top with grated
cheese and bake at 350 degrees for
35-40 minutes.
Sarah Clark
Breezewood
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 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.
August
26- Zucchini Recipes
September
CALICO BROCCOLI SLAW
'A cup cider vinegar
'/< cup apple juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon sugar
'A teaspoon seasoned salt
2 cups thinly sliced red or green
cabbage
2 cups shredded broccoli stems
2 medium carrots, shredded
In large bowl, combine vinegar,
apple juice, oil, garlic, sugar, and
salt. Add cabbage, broccoli, and
carrots. Toss well to blend
ingredients.
HALUPPI
STUFFED CABBAGE
4-5 pounds loose-leafed cab
bage
I'A pounds ground beef or fresh
sausage
I'/Tcups cooked rice
1 onion, chopped
1 can tomato paste or sauce
1 can tomato soup
1 can tomatoes
Core and scald cabbage in large
pot for 5 minutes. Outer leaves
may be cut off and removed.
Brown ground beef and onions.
Add rice and tomato paste or
sauce. Trim leaf ribs. Fill leaves
with mixture and fold rib end over
meat then left or right and fold
over. Cook in slow roaster, crock
pot or in oven slowly for 1-2 hours
with tomato soup and tomatoes.
Place a small plate on top of
halupki to keep from opening up.
Freezes well cooked or uncooked.
This recipe may be made as a
casserole, a layer of cabbage, then
meat mixture, then cabbage. If this
method is used, no need to steam
the cabbage. Just chop it up and
add to tomatoes.
Anonymous
SUNSHINE SLAW
4 cups shredded cabbage
1 cup crushed pineapple,
drained
1 cup orange slices
'A cup diced celery
1 cup lowfat or
mayonnaise
'A cup lowfat or nonfat sour
cream
2 tablespoons fruit juice
2 tablespoons vinegar
Dash salt
1 teaspoon sugar
Mix well and refrigerate for sev
eral hours.
End of Summer Harvest
Apple Recipes
M.A.
Pine Grove
v
Italian Chicken and Rice is a great tasting dish to make in a hurry and take to a pot
luck dinner.
M.A.
Pine Grove
ITALIAN CHICKEN
AND RICE
14 teaspoon salt
2 tablespoons butter
4 boned and skinned chicken
breast halves
14 cup chopped onion
1 can (1414 -ounces) Italian
stewed tomatoes
1 can (1314 -ounces) ready-to
serve chicken broth
1 cup long-grain white rice
(uncooked)
nonfat
14 cup grated Parmesan cheese
14 teaspoon Italian seasoning
14 teaspoon garlic powder
4 ounces mozzarella cheese, cut
in 'A -inch slices
Season chicken breasts with
salt. In a large skillet over medium
heat melt butter. Add chicken and
cook until brown, about 2 minutes
on each side; remove from skillet.
To skillet add onion; cook over
medium heat, stirring occasional
ly, until tender, about 5 minutes.
Add tomatoes, chicken broth, rice,
'/i cup water, the Parmesan cheese,
Italian seasoning, and garlic pow
der, bring to a boil; reduce heat and
simmer for 5 minutes. Return
reserved chicken to skillet; simmer
covered, until rice is tender, about
15 minutes; remove from heat.
Top chicken with mozzarella
cheese; cover until cheese melts,
about one minute. Yield: 4
servings.
M.A.
Pine Grove
I#.
%
*■» #
CHICKEN EDDIE
8 ounces spaghetti, cooked
3 cups chicken cubed
14 cup green pepper, optional
1 cup broth
'A teaspoon celery salt and
pepper
14 pound cheese
2 cans cream of mushroom soup
Mix and put in crackpot for 2
hours on low or 114 hours on high.
Anonymous
Featured Recipe
Here’s help for people who have “no time to cook,” but still want to
put tasty homemade meals on the table. The recipe leaflet Speed-
Scratch Cooking with Cheese is a collection of fast and easy recipes
by TV’s Mr. Food®, star of the nationally syndicated television
show. Recipes include Ravioli Lasagna, Crunchy Vegetable Stir-Fry
Pizza and Fancy Fast Chicken. For a free copy of this recipe leaflet,
send a self-addressed, stamped, business-size envelope to America’s
Dairy Fanners, SPEED-SCRATCH COOKING, c/o ADADC MID
EAST, 5392 Corporate Drive, Suite 114, Columbus, OH 43231-4978.
Here is a recipe from the leaflet
RAVIOLI LASAGNA
You’ve got an easy shortcut to an all-time favorite (and they’ll love
it when you tell them how you did it.)
1 jar (16 ounces) spaghetti sauce, divided
1 bag (16 ounces) frozen mini ravioli
1 package (8 ounces) shredded mozzarella cheese (2 cups)
1 package (10 ounces) frozen chopped spinach, thawed and
squeezed dry
'/* cup grated Parmesan cheese, divided
Preheat oven to 3SO*F. In an 8-inch square baking pan place 1 cup
spaghetti sauce; top with half the frozen ravioli, half the mozzarella
cheese, half the spinach and 2 tablespoons Parmesan cheese. Repeat
layering. Bake uncovered, until ravioli are hot and cheese is golden,
35 to 40 minutes. Let stand IS minutes before serving. YIELD: 4 ser
vings.
BAKED BEANS
'A pound bacon, chopped, pre
cooked
2 large cans great northern
beans or lima beans
1 cup brown sugar
1 cup molasses
2 cups catsup
1 small onion, chopped
Bake at 375 degrees' for 2-3
hours uncovered or until thick
ened. Stir twice while rooking.
(Turn to Page B 8)