82-lancaatar Farming, Saturday, January 3, 1998
Refreshing
Tastes
Citrus
Local fresh fruits are gone. But
die wondtrful taste of fresh fruits
are still available thanks to super
markets that ship in produce from
sunny locations.
This is the time of the year when
citrus fruits are at their peak. Take
advantage of the wonderful
refreshing flavors and the nutri
tious contents of these by using the
following recipes.
FRUIT AND
CRAB SALAD
6-ounces lemon gelatin
Vi teaspoon crushed rosemary
1 cup fresh (Mange sections
1 cup fresh grapefruit sections
1 pound fresh crab or imitation
crab meat
’/> cup chopped onion
1 tablespoon chopped fresh
parsley
3 drops hot sauce
/ cup mayonnaise
1 teaspoon prepared mustard
V* cup sliced celery
Dissolve gelatin in 2 cups boil
ing water. Add 2 cups cold water;
chill until partially set Fold in
rosemary, mange, and grapefruit
sections; spoon into 114 -quart ring
mold. Chill until firm.
Drain and chop crabmeaL Place
in a medium-sized bowl.
Mix onion with parsley, hot
sauce, mayonnaise, mustard, and
celery. Pour over crab and toss
until mixed; chill. Unmold gelatin
onto large serving plate; fill cento'
with crab mixture. Garnish with
salad greens; serve immediately.
Yield: 6 servings.
/ made this without the rosem
ary and used Miracle Whip salad
dressing instead of mayonnaise
and it turned out great!
Helene Hertzier
Morgantown
BROILED GRAPEFRUIT
1 grapefruit
1 tablespoon granulated or light
brown sugar
1 teaspoon butter '
2 maraschino cherries, drained
Cut grapefruit in half. Section
each half. Sprinkle each half with
1/4 teaspoon sugar and dot each
half with A teaspoon butter. Place
a drained cherry in middle. Broil
under broiler until batter is melted
and sugar is lightly browned.
Serve immediately. Serves 2.
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 ingredients
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.
January -
PINEAPPLE
CHEESECAKE TORTE
2 packages (11.1 ounces each)
plain no-bake cheesecake mix
16-ounce frozen pound cake,
thawed, cut into 2xl-inch sticks
2 cans (8 ounces each) crashed
pineapple
2 cups milk
2 tablespoons caramel or but
terscotch ice cream topping
Sliced almonds, toasted
(optional)
Spray 8-inch springform pan
with vegetable cooking spray. Pre
pare 1 packet graham cracker mix
ture acording to package directions
(reserve second packet for another
use). Press mixture onto bottom of
pan. Stand pound cake pieces on
end around side of pan.
Drain pineapple, reserve 3
tablespoons juice. Set aside V* cup
pineapple for topping.
Beat together two cheesecake
filling packets, remaining pineap
ple, milk, and reserved juice until
well blended. Pour mixture into
reserved pan.
Drizzle caramel topping over
cheesecake filling. With knife,
swirl topping into filling for
marbled effect Cover; chill 4
hours or until firm.
Place tone on serving plate;
remove pan sides. If desired, wrap
ribbon around tone and tie in a
large bow. Garnish top with
reserved pineapple and almonds.
Remove ribbon before serving.
PINEAPPLE BANANA
SMOOTHIE
1/4 cups pineapple juice
'A cup powdered milk
1 ripe banana, sliced
2 scoops vanilla ice cream or
pineapple sherbet
Blend juice, powdered milk and
banana. Add ice cream or sherbet
Blend until mixture is smooth.
Serves 2.
Melanie Harris
Lycoming Co. Dairy Princess
PINA COLADA
3 cups milk
1!4 cups ginger ale
1A cups crushed pineapple
1 teaspoon coconut flavoring
Combine ingredients in a blen
der until frothy. Before serving,
combine mixture with 'A cup
crushed ice. Mixture yields 48
ounces.
Jill Broshchart
Sullivan Co.
Alternate Dairy Princess
10- Build A Better Breakfast
17- Soups & Stews
24- Pizza Month
31- Low Fat Recipes
Clockwise from left are Mini Upside Down Pineapple Cakes, Pineapple-Pear Tart,
Pineapple Cheesecake Tone, and Four-Layer Pineapple Ginger Cake.
PINEAPPLE-PEAR TART
A package refrigerated pie
crust
V* cup dried apricots, cut in
quarters
20-ounce can pineapple chunks
1 to 2 ripe pears, cored, thinly
sliced
'A cup dried cranberries
4 teaspoons cornstarch
Preheat oven to 450 degrees.
Roll one pie crust into 12-inch
circle. Lay carefully in 10-inch tart
pan with removable bottom or pie
plate. Flute edge; pierce dough
with fork. Bake 8 minutes; remove
from oven.
Reduce heat to 375 degrees.
Drain pineaplle; reserve juice. Set
aside.
Arrange pear slices on bottom of
tart; sprinkle evenly with apricot
quarters, pineapple and
cranberries.
Combine reserved juice and
cornstarch in saucepan. Bring mix
ture to boiling. Reduce heat; sim
mer 2 minutes or until thickened
and clear. Spoon mixture evenly
over fruit
Bake tart 35 to 45 minutes or
until crust is golden brown and
fruit tender. Cool. Serve warm or
at room temperature.
FUZZY NAVEL
4 cups milk
4 cups orange juice
2 cups sliced peaches
8 scoops vanilla or peach ice
cream
Combine ingredients in a blen
der until creamy. Yields 'A gallon.
JIB Broahchart
Sullivan Co.
Alternate Dairy Princess
ORANGE SWEET
POTATO TREATS
Cut and juice oranges, figuring
on 2 servings per orange. Scoop
out each half. Cook, peel, and
mash several sweet potatoes, using
some of the orange juke, dash of
salt, and a bit of honey, and melted
butter to taste.
Place about half of mashed pota
toes in empty orange rind (more or
less depending on size of orange).
Make topping as for apple crisp:
Vi -A cup brown sugar
A cup flour
A cup oatmeal
% teaspoon cinnamon
Vt teaspoon nutmeg
'A cup soft butter
Sprinkle on lop sweet potato
filling. Bake at 350 degrees until
crumbs are browned.
Helene Hertzler
Morgantown
Featured Recipe
Here’s a delightfully easy and eye-appealing dessert
MINI UPSIDE DOWN
PINEAPPLE CAKES
2 cans 20-ounces each pineapple slices
'/> cup butter, melted
Vt cup packed brown sugar
1 package yellow or pineapple-flavored cake mix
Red raspberries or maraschino cherries
Drain pineapples; reserve juice.
Stir together melted butter and brown sugar. Evenly divide sugar
mixture into 3-incyh greased muffin cups. Arrange pineapple over
sugar mixture.
Prepare cake mix according to package directions; replacing water
with reserved juice. Evenly pour batter into muffin cups. Bake at
350 degrees for 20 to 2S minutes or until toothpick inserted in center
comes out clean.
Cod 5 minutes. Loosen edges and invert onto serving platter. Place
raspberries in center of pineapple slices.
PINEAPPLE COOKIES
1 cup shortening
1 cup brown sugar
1 cup crushed pineapple with
juice
1 cup chopped walnuts
1 egg
4 cups sifted flour
1 teaspoon vanilla
'A teaspoon salt
A teaspoon baking soda
Combine all ingredients. Beat
until well mixed. Drop by teas
poonfuls onto lightly greased coo
kie sheet Bake at 350 degrees until
lightly browned. Remove from
oven and let cool for S minutes
before removing from cookie
sheet
Janice Gee
Horseheads, NY
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