88-Lmcaster Firming, Saturday cy Ideas To Dress Up Any Dish Looking for new ways to add 'itement to a favorite dish?. A icy solution starts with a basic ite sauce enlivened with herbs, idiments, cheese or other equal flavorful ingredients. The American Dairy Associa- offers a basic white sauce ipe and 20 variations to be 'ed over cooked vegetables, :s, fish, roasts, and other 'S. BASIC WHITE SAUCE 2 tablespoons butter 2 tablespoons flour 1 cup milk '/« teaspoon salt Dash pepper Melt butter in small, heavy saucepan. Blend in flour and cook, stirring constantly, for 2 minutes. Remove from heat Gradually add milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Stir in salt and pepper. VARIATIONS: Parmesan Pepper Sauce Add 'A cup parmesand cheese and dash of ground nutmeg. Serve over pasta. Cheese Sauce Add about % cup shredoed Cheddar, Swiss or Monterey Jack cheese: 1 teaspoon Worcestershire sauce; and a dash of cayenne pepper. Serve over pas ta or vegetables. Egg Sauce Add */« teaspoon dry mustard to flour, and stir in 1 to 2 chopped or sliced hard-cooked eggs at end of cooking. Serve over vegetables or fish. Paprikash Sauce Substitute chicken broth for half the milk, and add 2 teaspoons sweet Hungarian paprika and A teaspoon onion powder with flour. Serve over chicken or veal. Curry Sauce Add about 'A teaspoon curry powder. Serve over shrimp, chicken, or eggs. Sauce Florentine Add 1 cup chopped, cooked spinach and a dash of ground nutmeg. Serve over fish, chicken, eggs or pasta. Mushroom Sauce—Add 1 cup sauteed mushrooms. Serve over fish, chicken or vegetables. Sauce Dijon Add 3 to 4 tablespoons Dijon-style prepared mustard, and freshly ground pep per to taste. Serve over chicken, pork or veal. A la King Sauce Substitute chicken broth for half the milk and add V* cup diced green pepper and 3 tablespoons chopped pimiento. Serve over chicken or eggs. 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.p. Box 609, Ephrata. PA 17522. Recipes should reach our office one week before publishing date. May- 4- Using Bananas. Oranges. Pineapples 11- Your Mother's Favorite Recipe 18- National Barbecue Month 25- Berry Recipes iril 27, 1998 Honey Mustard Sauce Add 3 to 4 tablespoon Dijon-style pre pared mustard, and 2 tablespoons honey. Serve over chicken or pork. Parsley Sauce: —Add 2 tables poons chopped parsley. Serve over fish, chicken or veal. Lemony Chive Sauce—Add 1 tablespoon snipped chives and I to 2 teaspoons lemon juice. Serve over vegetables, fish, chicken or veal. Caper Sauce Add 2 tables poons drained coarsely chopped capers and I'A teaspoons lemon juice. Serve over fish or chicken. Shrimp Sauce Add 1 cup coarsely chopped cooked shrimp and 1 tablespoon chopped parsley. Serve over fish, eggs, or pasta. Anchovy Sauce Add 2 to 3 tablespoons anchovy paste and a dash of cayenne pepper. Serve over fish. Mornay Sauce —Add 2 tables poons grated gray ere or Swiss cheese, 2 tablespoons grated paremesan cheese, a dash of grated nutmeg, and a dash of cayenne pepper. Serve over vegetables or eggs. Horseradish Sauce Add 1 tablespoons prepared horseradish. Serve over beef. Cucumber Sauce Add 2 A cup diced, peeled, cucumber cooked tender-crisp; and 1 teas poon lemon juice. Serve over fish. Bleu Cheese Sauce: Add 'A cup crumbled Bleu cheese and coarse ly ground pepper to taste. Serve over broiled or grilled steak, lamb chops, or lamb or beef patties. Russian Sauce Add 'A cup shrimp cocktail sauce or chili sauce, combined with A cup dairy sour cream. Served over fish. Here are some more sauce, dip, and dressing recipes from our readers. HONEY BUTTER SAUCE 'A cup butter '/• teaspoon cinnamon Dash salt V* cup honey 'A cup whipping cream 1 teaspoon grated orange peel Combine butter, cinnamon, and salt in saucepan; heat until butter melts. Blend in honey. Stir in cream and orange peel. Serve warm over ice cream or fresh fruit Yvonne Peterman Pa. Alternate Dairy Princess Irizzled over vegetables, meat, and breads, sauces add excitement to any Servi dish. THREE WAY DIP 2 cups cottage cheese 1 cup crumbled blue cheese 2 tablespoon chopped green onion 1 teaspoon Worcestershire sauce 2 tablespoons fresh lemon juice 1 cup dairy sour cream Place cottage and blue cheese in blender or food processor. Blend or process until fairly smooth. Transfer to medium bowl. Stir in onion, Worcestershire sauce, and lemon juice. Gently fold in sour cream. Cover and chill. Serve with crackers or vegetable dippers. Dip may also be used as a salad dress ing or served on baked potatoes. Yields 4 cups. Yvonne Peterman Pa. Alternate Dairy Princess CRAB MEAT DIP 4 ounces cream cheese 'A tablespoon onion, grated /« teaspoon Worcestershire sauce 7-ounce can crab meat Dash salt 1 teaspoon lemon juice 6 tablespoons sour cream Cheese should be at room temp erature. Add remaining ingre dients and mix together. Chill before serving. (Turn to Pago B 8) Featured Recipe Again and again we receive requests for sourdough or friendship starter and recipes that go with it. Generally the starter for these recipes are given by a friend. But you can start your own according to the given recipe in this section. Here is a recipe that can be made from the starter. Please clip these recipes because we hate to take up the same space to run these recipes again and again. Thanks to Elizabeth Littleton, Glen Arm, Md., and Lillian Fretz, Schwenksville, for sending recipes for the bread. AMISH CINNAMON BREAD Day 1: Receive starter, place in large loosely covered bowl. Day 2 stir. Day 3 stir. Day 4 stir. Day S Add 1 cup each flour, milk, and sugar, and stir. Day 6 Stir. Day 7 Stir Day 8 Do nothing. Day 9 Do nothing. Day 10—Add 1 cup each of sugar, flour, and milk. Stir and separate into three containers with lids. 1 cup each to give to friends. To remaining batter, add: 2 cups flour 'A teaspoon salt 1 teaspoon baking soda 1 cup oil or applesauce 1 cup raisins or dates 1 cup nuts, chopped 1 cup sugar 2 teaspoons cinnamon 4 eggs 1 large box instant vanilla pudding Beat together ail ingredients. Grease and flour two loaf pans. Bake at 325 degrees for one hour. iWWMW. <v \ ■''V 4 j ~ * I r *
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