86-Lancaster Farming, Saturda; Holiday The holidays aic a time for togetherness. Time spent together is one of joys of the holiday sea son. Whether it’s distant relatives gathering together or a reunion of long-time friends, the occasion generally centers around food. Lots of tidbits, nibbles, hors d’oeuvres, appetizers or, whatever you prefer to call them, axe in vog ue for holiday entertainment. Favorite family recipes are often at the core, but most hostesses and hosts want something delightfully unique with guaranteed good taste. Here are some tried and true recipes from our readers to add to your holiday celebrations. TRIPLE CHEESE BALL 3 ounces cream cheese, softened 2 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce A teaspoon seasoned salt l'/j cups shredded Cheddar cheese 1 'A cups shredded Swiss cheese A cup chopped parsley Assorted crackers Beat together cream cheese in large mixing bowl until fluffy. Beat in horseradish, Worcester shire sauce, and salt. Gradually add shredded cheeses; beat until smooth. Shape mixture into a ball. Chill 2 to 3 hours to allow flavors to blend. Remove and let stand at room temperature about 1 hour. Just before serving, roll in parsley. Serve with assorted crackers. Crackers are always a holiday appetizer, why don’t you add a little something else such as a triple cheese ball 7 Sonia Rozelle Broome Co. N.Y. Dairy Princess HOT CRANBERRY TEA 3 cups whole fresh cranberries 3'/a quarts water 12 whole cloves 4 cinnamon slicks Juice of 2 lemons Juice of 2 oranges 'A cup apple concentrate 2 cups sugar or sugar substitute In an enamel or stainless steel pan, combine cranberries, water, cloves and cinnamon sticks; bring to a boil, then reduce heat to sim mer for 12 minutes. Drain and strain with cheese cloth, squeezing cheesecloth gently. Return juice to pan, add lemon, orange, apple juices, and sugar. Heat until sugar is dissolved. Serve hot. Makes about 3/2 quarts. I Recipe Topics \ S If you have recipes for the topics listed below, please 1 g share them with us. We welcome your recipes, but ask that « g you include accurate measurements, a complete list of ingre- 5 w dients and clear instructions with each recipe you submit 8 E Send your recipes to Lou Ann Good, Lancaster Farming, g « P 0 Box 609, Ephrata, PA 17522. Recipes should reach our g K office one week before publishing date I g December- 21- Christmas Dinner 28- New Year's Celebration | January g 4- Seasoning with Herbs 5 R 11- Your Favorite Beef Recipes S r, December 14, 1996 SMOKED GOUDA AND VEGETABLE SPRING VA cups zucchini, cut into match sticks * IV* cup yellow squash, cut into match slicks 1 cup carrots, cut into match sticks 1 cup shredded red cabbage 3 cups shredded smoked Gouda cheese A cup chopped fresh cilantro or fresh parsley 16-ouncc package egg roll wrappers 4-5 cups vegetable oil Preheat oven to 375 degrees. In a medium-sized bowl, combine zucchini, yellow squash, carrots, red cabbage, cilantro and cheese. Place 1 egg roll wrapper with one comer facing you. Spoon about '/< cup filling on center of wrapper. Fold bottom comer over filling. Moisten left and right comers with water; fold them toward center over filling. Moisten remaining edge with water and roll up and seal. Repeat procedure for remain ing spring rolls. In a deep skillet or deep-fryer, heat oil to 375 degrees. Fry spring rolls several at a time until golden brown on all sides, turning once about every 2 to 3 minutes. Drain on paper towels. Serve with jarred or prepared sweet and sour sauce. Make ahead directions: When spring rolls are filled, wrap and freeze for use within one month, or refrigerate if using within 24 hours. Thaw frozen spring rolls completely between paper towels before frying. Makes 20 spring rolls. Just one bite and these delicious cheese appetizers are guaranteed to disappear fast! SPICY MUSHROOM APPETIZERS 2 cups sliced mushrooms Vi cup grated parmesan cheese 'A cup chopped green onion 2 tablespoons flour 'A teaspoon salt Viteaspoon red pepper Vi teaspoon black pepper 4 egg whites Preheat oven to 350 degrees in medium bowl, combine all ingre dients except egg whites. In large bowl, beat egg whites until stiff, but not dry. Fold in mushroom mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake 12-15 minutes or until golden brown. Garnish with parsley sprigs and fresh mushrooms. N.E. Egg Promotion B.Light Lebanon its ROLLS MAMMA joked Got a and v getable Spring Rolls are deliciously different and can be pre* pared ahead of time. These appetizers are sure to be a hit with your guests. PARTY PUNCH COOLER FUZZY NAVEL SINFUL PRALINE SAUCE quart whole or 2% milk j cupw hole or 2% milk y 3 cup buttcr quart sherbet, any flavor j cup orange juice j CU J chopped pecans 1 quart ice milk >/ 2 cup sliced peaches 1 cup ma ple syrup 3 cups pineapple juice 2 scoops vanilla or peach ice Me i t buUer i n a sma u frying cups orange juice cream pan; add pecans and cook stirring 3 teaspoons lemon juice Combine ingredients in blender frequently until pecans are toasted. Soften ice milk and sherbet. unt u smoo th and creamy. Serves 2. Add maple syrup heat. Combine al ingredients in a large mh the Mideys just aromd , 5 * punch bowl, serve immediately. (he corner< ho W a bo Ut celebrating Serve warm over pan Cakes, waf- An ice nng of equal parts pmeap- with somet hing new. Try this deli- fles French toast Yields VA cups pie juice, orange juice, and water dous Fuzzy Navel drink B Light may be used if desired. Flavor of Sonia R oZ elle Lebanon sherbet determines punch color. Broome, N.Y. Dairy Princess {Turn to Page B 7) 164 calories per serving. Serves Milk-based drinks are a great I Featured Recipe 1 r!, erna^ l J e , n - !°t 1 j • /f^ 5 / 8 “Absolutely nothing substitutes the taste and performance of reals fin J 8 butter,” said Beabice Ojakangas, author of more flum a dozen cook-| dairy products to a great tasting, 35 imagine real butter .”S non-a co ic n . very yar g fj ere j s ber recipe for Butter Cookie Pretzels. For additional butter® my farm y uses se punc s a enjoyed year-round, write to the American Dairy® large family get togethersor simp- g Ass^iation _ p, O . 80x760. Rosemont, IL 60018-7760 or visit the But-g ly for a special evening with gterNel site at htt p:// www .realbutter.com. « friends. The holidays are a special S S time for family and friends, so B BUTTER COOKIE PRETZELS 5 make them safe by choosing to g j unsalted butter room lemp era tU re 5 serve non-alcoholic drink. g ■/, cup sugar 8 Lebanon Co. Dairy Princess gy 2 J spoon sak g TIPS FOR * yCrS ® 1 ,argC Cgg yolk « inw FAT cooking 8 2/4 CU P S flour g LOW-FAT COOKING « j egg white, lightly beaten m • Replace non-fat plain yogurt g j CU p sugar, or red and green decorating sugar S and low-fat cottage cheese for g Cream first four ingredients with electric mixer until smooth. Gra-g Ricotta cheese in lasagna. Bdually beat in flour. Wrap in piasdc wrap; refrigerate one hour or up tog • Substitute sour cream in dips S and sauces with non-fat plain g Knead dough lightly until pliable. Place lightly-beaten egg whi teg yogurt. jjinio pie pan. Put sugar into other pan. Divide cookie dough into 16k? Select low-fat varieties of P3TIS. Preheat oven to 350 degrees. Roll each part out to make aS cheese for recipes and snacking. strand 9to 10 inches long. Twist into pretzel shape. Place on coo-g • Replace ice cream with non-fat (tag sbe ct lined with parchment paper. Brush with egg white; sprinkle* frozen yogurt m prepared recipes. Jwith sugar. Bake for 10-12 minutes. Cool on cookie sheet 5 minutes.g Valerie Bomgardner g Makcs 16 g Lebanon Co. Dairy Maid Baasta veitatVGtfetfex yyyygtpyyataaHMnaa:
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