Tamil From Eating is never better than at this time of the year. Summer produce adds flavor and color to every meal. The garden-ripe vegetables are higher in nutrients and the enhanced ilavof encourages peo ple to eat more vegetables and fruit. While produce is more nutri tious raw. it adds interest and vari ety to have cooked dishes. Many of today’s recipes will preserve the taste of summer for winter eating. SANDWICH SPREAD 3 quarts ground tomatoes 1 quart green peppers 1 quart red peppers 1 quart onions 1 quart carrots Grind and combine tomatoes, peppers, onions and carrots. Sprinkle with 'A cup of salt. Let stand one hour then squeeze with hands. Add: 1 pint vinegar I'A pounds sugar Cook mixture for 30 minutes. Add: I'A quart salad dressing such as Miracle Whip 4 ounces mustard Cook S more minutes. Pour into jars and seal in hot water bath. Audrey Hoover Martinsburg CHRISTMAS PICKLES Pick cucumbers, about 2 inches in diameter and 8 inches in length. Wash cucumbers, pack, standing whole cucumbers in glass gallon jar. Add; 4 tablespoons salt 8 tablespoons pickling spice 4 cups vinegar 4 tablespoons alum Finish filling jar with water, put lid on, shake to mix and set jar on a shelf in basement or any other cool, dry place until December. Open jar, discard liquid and spices on cucumbers. Cut into desired pieces. Put back into jar in layers, alternate layers with 8 cups sugar and 8 tablespoons water. Shake jar and put in refrigerator, shake jar now and then, will make own syrup, leave in syrup for a couple of weeks to get really tasty. If you choose to give some as Christmas gifts, use A -pint or 1 pint jars or other containers of your choice. These are crunchy and delicious. Mae StancOl Bel Air, Md. 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 dear 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- 31- Labor Day Cookout September- 7- Packed Lunch Ideas 14- National Rice Month 21 Using Honey & Maple Syrup SWurtfty, AuQQft Garden To MEXICAN ZUCCHINI CASSEROLE 4 cups shredded zucchini /* cup finely chopped onion 2 jalapeno peppers (seeded a finely chopped) 4 eggs V* cup vegetable oil IVi cups biscuit mix V 4 cup grated Cheddar cheese Salt and pepper to taste Preheat oven to 37S degrees. In a large bowl, mix together zuc chini, onions, and peppers. Set aside. In a small bowl, beat together eggs with oil. Add to vegetable mixture and stir until combined. Add biscuit mix and cheese to vegetable and egg mixture. Stir well until baking mix is fully mois tened. Add salt and pepper to taste. Pour into greased 9x13-inch pan. Top with more grated cheese. Bake at 375 degrees for 45 minutes. LaTrisha Wasson Centre Co. Dairy Princess Pastry for two-crust pie: VA cups flour A cup shortening A teaspoon salt 3 tablespoons cold water Filling: 2 cups fresh com grated from cob 14 cup milk 1 tablespoon butter 2 teaspoons salt 1 teaspoon sugar Mix together filling ingredients. Pour into unbaked pastry shell. Cover with top crust that has slits cut into it Seal and flute. Bake for 10 minutes in hot oven at 400 degrees. Reduce heat to 32S degrees baking 25 more minutes. Serve hot. Makes one 9-inch pie. Robin Warntz Aaronsburg SPICY BUTTERED BEETS A cup sugar V* teaspoon salt A teaspoon cinnamon 'A teaspoon ground ginger 6 to 8 medium cooked beets, peeled and diced 'A cup butter Combine sugar, salt, cinnamon, and ginger. Sprinkle over beets, toss lightly to coat Scoop into greased 'A -quart baking dish. Dot with butler. Bake in 35J degree oven for 20 minutes. Martha Waskovich Ebensburg CORN PIE Table FREEZER SLAW 1 head cabbage 1 carrot, grated 1 pepper, chopped fine 1 teaspoon salt 2 cups sugar 1 cup white vinegar V* cup water 1 teaspoon celery seed Put salt on grated cabbage and let stand one hour. Combine sugar, vinegar, water, and celery seed. Bring to a boil one minute; set aside to cool. Squeeze cabbage and add to carrots and peppers. When vinegar solution is lukewarm, stir all together and put into contain ers. Freeze. Also will keep in refrigerator for several days. Sarah Clark Breezewood RELISH 1 peck green tomatoes 3 red peppers 3 green peppers 12 medium onions 2 carrots Grind together tomatoes, pep pers, onions, and carrots. Mix in 3 tablespoons salt Let stand one hour, drain. Squeeze mixture with hands. Combine the following: 1 quart vinegar 6 cups sugar 1 tablespoon mustard seed 1 tablespoon celery seed 2 tablespoons pickling spice, wrapped in a cloth. Cook about one hour. Pour into jars and seal in hot water bath about 30 minutes. Makes 7 to 8 pints. /udrey Hoover Martinsburg CREAM OF ZUCCHINI SOUP 414 cups grated zucchini 14 cup chopped onions 3 chicken bouillon cubes 2 cups water 1 teaspoon salt Pepper to taste 14 cup butter 4 tablespoons flour 2 cups milk Cook zucchini, onion, and bouillon in water. Remove, in skil let melt butter. Stir in flour and cook until bubbly. Add milk and seasonings. Add thickening to cooked vegetables and heat Can be served with shredded cheese on top. LaTrisha Wasson Centre Co. Dairy Princess SWEET AND SOUR CUCUM BERS 2-3 medium cucumbers, peeled and thinly sliced 1 cup white vinegar 1 cup water 2 cups sugar '/ cup white onion, chopped Salt and pepper, to taste Place vinegar, water, and sugar in medium saucepan, stir until sugar is dissolved. Heat until boil ing or microwave for S minutes at full power. Cool to room temperature. Place cucumbers and onions in non aluminum container (a one-quart glass jar works well). Pour vinegar mixture on top. Add salt and pep per to taste. Salt may be elimi nated. Refrigerate overnight We let ours marinate about a week before using. In meal planning, Incorporate fruits and vegetables fresh from the garden as much as possible. 4 large bell peppers, remove seeds (use 3 green and 1 red pepper if possible for color) 12 hot peppers, leave in seeds Chop or sliver all peppers and combine. Use a food processor if possible. Add to peppers: 3 cups vinegar 5 pounds sugar Boil seven minutes. Add: 2 pouches Certo Boil 1 to 2 minutes. Put into pre pared jars. Yields: 1314 pints. This jelly is delicious on ham burgers, hot dogs, chicken, turkey, ham, pork, berf or meat of your choice and vegetables. 9^»M< 114 cups sugar 'A cup melted butter 3 eggs 2 tablespoons white vinegar 1 teaspoon vanilla 1 teaspoon lemon Preheat oven to 325 degrees. Blend butter and sugar. Add egg, vine gar, vanilla and lemon. Pour into unbaked pie shell. Bake at 350 degrees for SO minutes or until golden brown. Farm weddings are in the vogue at Joan and Ken Brown’s farm. Last year, they tied the knot on the farm, and this July, friends Judy Neth and Bud Yingling stood in the same spot to say their vows. Read about Judy driving a tractor to meet the groom, and the two calves that served as flower girls for Joan in today’s Homestead Notes page. One of Joan Brown’s favorite recipes is one that she clipped from Lancaster Faming year’s ago. While “vinegar pie” might not sound appetizing to many people. Joan promises that people love it. Sue Pardo PEPPER JELLY Mae Stancill Bel Air, MD Featured Recipe VINEGAR PIE ZUCCHINI SOUP 2 cups grated zucchini 2 cups com 2 cups water 5 cups milk 1 cup chopped onions 'A cup green peppers 6 tablespoons butter 6 tablespoons flour 1 tablespoon salt 'A teaspoon pepper Combine zucchini, com, and water and simmer until tender. Meanwhile, cook onions and green peppers with butter until soft. Stir in flour and add milk and cook, stirring constantly until thickened Add die zucchini, com mixture, salt, and pepper. Heat thoroughly- Naomi Hackman Souderton (Turn to Pag* B 8)
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