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
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