86-Lancaster Farming, Saturday, December 12, 1998 Survival Guide To Holiday Entertainment (Continued from Page B 2) PATCHWORK VEGGIE PIZZA 2 tubes (8-ounccs) crescent rolls (may use reduced fat or pita bread 8-ounce package cream cheese, softened '/« cup Italian salad dressing 1 cup finely chopped broccoli 1 cup finely chopped carrots 1 cup finely chopped cucumbers 1 cup chopped tomato Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15x 12-inch rectangle. Bake at 375 degrees for 11-13 minutes or until browned; cool completely. Com bine cream cheese and salad dress ing; spread over crust to within one inch of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design. Refrigerate or serve immediately. VEGGIE DECORATED TREE APPETIZER 2 (8-ouncc cans refrigerated crescent dinner rolls 8-ounce package cream cheese, softened 'A cup sour cream 1 teaspoon dried dillweed '/• teaspoon garlic powder 3 cups finely chopped assorted vegetables such as bell peppers, broccoli, carrots, cucumber, and green onions Remove dough from cans in tolled sections (two sections from each can) do not unroll. Cut each section into eight slices (16 slices from each can). Place slices, cut side down, on ungreased cookie sheets to form two trees. To form each tree, start by plac ing one slice for top; arrange 2 slices just below, with sides touch ing. Continue arranging in a row of 3 slices, then a roll of 4 slices, ending with a row of 5 slices. Use the remaining slice for the trunk. Refrigerate one tree. Bake one tree at 375 degrees for 11-13 minutes or until golden brown. Cool one minute; carefully loosen with spatual and slide onto wire rack to cool. Prepare second tree, bake and cool. Place each tree on a platter. In small bowl, combine cream cheese, dill, and garlic powder, blend until smooth. Spread the mixture over both trees. Decorate the trees with assorted vegetable pieces. Garnish if desired. Refrig erate until serving time. Yield: 2 trees; 32 appetizers. 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 listed below. December January BACON WRAPPED BREAD STICKS 1 package thin Italian bread sticks 1 pound bacon, room temperature V, cup brown sugar, packed 3 U -1 teaspoon chili powder Wrap bacon slices around bread sticks (diagonally like a barber pole). Mix brown sugar and chili powder on a piece of waxed paper. Roll bacon-wrapped bread sticks in sugar mixture. Lay on a rack in a baking pan, not touching. Bake at 350 degrees for 12-15 minutes or until bacon is browned. Carefully remove to buttered foil (be very careful because the sticks are soft, they will harden as they cool). These will keep unrefrigerated overnight CUCUMBER CUPS Cucumbers Wash and peel cucumber. Slice into 1-inch slices. Carefully hol low out seeds in the center, being sure to leave '/«-inch bottom in cucumber cups. Chutney Almond Cheese Spread: 16-ounces cream cheese 'A cup chutney, chopped 2 teaspoons curry powder ‘A teaspoon dry mustard 2-3 green onions, chopped Mix together all ingredients. Pike or spoon cheese mixture into each cucumber cup. Phill and roll into a ball. Roll in toasted almonds if desired. PIZZA FONDUE 8-ounces lean ground beef 2 cloves garlic, minced 2Vi cups pizza sauce 'h teaspoon dried basil 2 teaspoons dried organo 'h cup grated Parmesan cheese 1 cup shredded mozzarella cheese For dipping: breadsticks and cubes of crusty French or Italina bread Cook beef and garlic in large saucepan over medium heat until no longer pink. Drain off fat Stir in pizza sauce and spices. Cook over medium heat until hot, but not boiling. Combine cheese and stir into meat mixture until melted. Trans fer to fondue to an enamel or cer amic fondue pot and keep warm over a fondue burner. Serve imme diately. 16 servings. Note: can also be prepared with out meat for vegetarian dish. 19 - Holiday Favorites 26 - Traditional New Year Fare 2 - Lean and Light 9 - Build a Better Breakfast Wedge of Brie cheese 1 cup apricot or raspberry Jam 1 package crescent rolls Use ovenproof plate. Spread crescent roll to ‘A -inch thickness filling in holes with fingertips. Place wedge of cheese on pastry. Spoon jam over top of cheese to cover. Fold pastry completely around cheese and jam and seal. Bake in 375 degree oven until browned. Let set for 5 minutes. Serve with crackers. 8-ounce package cream cheese 1 cup cocktail sauce or half salsa 2 (6-ouncc) cans shrimp or crabmeat 2'U -ounce can ripe olives, drained 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese American Dairy Finely chopped parsley or sliced green onions 4-5 drops hot pepper sauce (optional) Assorted crackers or tortilla chips Place softened cream cheese in 9-inch glass pie plate. Cover cheese with cocktail sauce or salsa. Add hot pepper sauce. Top with well-drained shrimp. Sprinkle with olives and cheeses. Sprinkle with finely chopped parsley and onions. Spread on assorted crack ers or chips. — « * m s A #■ Red Pepper Dill-Swiss Fondue is more fun than fancy. Guests will gather round to dunk, nibble, and swap stories. BRIE IN PASTRY SEAFOOD SPREAD Featured Recipe Fondue “dip dining” is a trendy way to entertain guests during the holidays. Fondue was developed by the Swiss 400 years ago, but the ’9O-s style is lighter, more healthful serving options. New for the holidays, the American Dairy Association has deve loped six fabulous fondue recipes perfect for everything from brunch to dessert “It’s Hip To Dip With Cheese” features fondue recipes and dipping accompaniments. To receive this free brochure, send a self-addressed, stamped enve lope to “It’s Hip To Dip, c/o ADA/DC Middle Atlantic, 405 Park Dr., Suite 207, Carlisle, PA 17013. Here is one of the fondue recipes to enjoy. RED PEPPER-DILL SWISS FONDUE l'/j cups shredded Swiss cheese l'/i cups shredded Gruyete or Gouda cheese '/« cup grated Parmesan cheese 2 tablespoons plus I'A teaspoons cornstarch 1 cup diced red pepper 2 tablespoons butter 1 cup vegetable or chicken broth 1 cup milk 'A cup lemon juice 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill weed '/«teaspoon ground nutmeg Salt and ground white pepper to taste For dipping: Assorted filled ravioli prepared according to package directions, drained In a medium-size bowl, toss the cheeses with the cornstarch. In a medium-size heavy-bottomed saucepan, cook the red pepper in the butter over medium beat 2 to 3 minutes. Add the broth and milk, and heat until barely simmering. Stir in the lemon juice. Add the cheese, a handful at a time, stirring until the cheese is melted before adding mote. When all the cheese has been added, stir in the dill, nutmeg, salt, and pepper. Transfer fondue to an enamel or cer amic fondue pot and keep warm over a fondue burner. Serve immediately.
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