82-L«ncaster Farming, Saturday, December 19, 1998 t ? -inch slices and arrange on plate or V« -inch and on crackers. 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, 17522. Recipes should reach our office one week before publishing date listed below. December 26 - Traditional New Year Fare January 2 - Lean and Light 9 - Build a Better Breakfast 16- Make It With Beef CARAMEL CREAM SANDWICH COOKIES Cookies: 3 A cup firmly packed brown sugar 1 cup butter, softened 1 egg yolk 2 cups all-purpose flour Frosting: 2 tablespoons butter l'/« cups confectioners’ sugar 'A teaspoon vanilla 4 to 5 teaspoons milk In a large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Lightly spoon flour into mea suring cup; level off. Stir in flour, mix well. Cover with plastic wrap; refrigerate 15 minutesif necessary for easier handling. Heat oven to 325 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to l‘/i -inch circle with fork dipped in flour. Bake at 325 degrees for lOto 14 minutes or until light golden brown. Immedi ately remove from cookie sheets; cool completely. Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remain ing frosting ingredients, adding enough milk until frosting is of desired spreading consistency, blend until smooth. Spread one teaspoon frosting between two cookies. Repeat with remaining frosting and cookies. Makes about 2Vi dozen sandwich cookies. Tip: If frosting becomes too stiff as it cools, add enough, additional milk until frosting is of desired spreading consistency. Billie Jo Bird Centre Co. Dairy Princess MOTHER’S FROZEN STRAWBERRY SALAD 8-ounce package cream cheese, softened. Whip in 3 A cup sugar. In another, bowl, combine: 1 large can pineapple tidbits, drained 10-ounces package frozen strawberries '/> cup chopped nuts 2 bananas, sliced or chopped 1 large container whipped cream topping Mix thoroughly but gently. Combine with cream cheese mix ture. Spoon into loaf pan and freeze overnight Keeps 4-6 weeks in freezer. Louise Gray be al Renick, W.V. 1 pound bag fresh cranberries 1 large orange, peel included 1 red apple, peel included 1 cup granulated sugar Grind cranberries, orange, and apple with large hole plate on grin der. Place into a bowl and stir in sugar. Cover and refrigerate overnight. My Favorite Version: 4-setving size cherry Jell-O l'/j cups hot water 1 large red apple, diced 'A cup chopped walnuts 1 cup mom’s cranberry sauce Place Jell-O into a medium bowl, add hot water, stir to dissol ve Jell-O granules. Stir in apples walnuts and cranberry sauce. Cov er and chill overnight. BAKED CHEESE OMELET 5 eggs 2 tablespoons cream '/« teaspoon salt Dash pepper Seasoned salt (optional) 2 slices bread 1 rounded tablespoon butter Cheese Put first five ingredients in blen der. Crumble bread into flat shal low baking dish. Butter the crumbs and dish. Pour egg mixture over buttered crumbs. Bake at 350 degrees for 10 minutes or until firm. Top with cheese slices or grated cheese. Return to oven until cheese is melted. This is a great and easy Christ mas morning breakfast that is wonderful, especially because it uses dairy products like cheese and butter. Jamie Horning Lancaster Co. Alternate Dairy Princess WHITE CANDY FANTASY CLUSTERS 4 cups Rice Chex cereal 2 cups pretzel sticks, coarsely broken ' 1 cup cashews, coarsely chopped 16-ounccs vanilla-flavored can dy coating 'A cup semisweet chocolate chips, melted Grease 13x9x2-inch pan. Mix cereal, pretzels and cashews in large bowl; set aside. Melt coating in 2-quart saucepan over low heat, stirring constantly. Pour over cere al mixture, stirring until evenly coated. Press in pan; cool slightly. Drizzle with chocolate chips; let stand until chocolate is firm. Break into clusters. Store in airtight con tainer. About 24 clusters. B.Light Lebanon DEVILED HAM PINWHEEL 2 cans deviled ham Vi cup mayonnaise 8 slices sandwich-style bread Cut crust of bfcad, .roll each piece flat with rolling pin. Spread each piece with quarter can of deviled ham, then spread mayon naise over deviled ham. Roll each jelly-roll style and wrap in plastic wrap and refrigerate one hour. Cut into 'li -inch slices. Place on plate and refrigerate until ready to serve to make large pinwheels. Prepare each slice as directed, but toll one jelly-roll style then place on another prepared slice and toll again. Cut these '/« -inch slices to serve. ORIGINAL CHEX PARTY MIX 6 tablespoons butter 2 tablespoons Worcestershire sauce I‘A teaspoons seasoned salt 3 A teaspoon garlic powder 'A teaspoon onion powder 3 cups Com Chcx cereal 3 cups Rice Chcx cereal 3 cups Wheat Chcx cereal 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavor bite-size bagel chips Heat oven to 250 degrees. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake one hour, stir ring every IS minutes. Spread on paper towels to cool. Store in air tight container. 12 cups snack. Microwave directions: Melt butter in large mictowaveable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on high 5 to 6 minutes, throughly stir ring evciy 2 minutes. Spread on paper towels to cool. Store in air tight container. HAM, CREAM CHEESE, AND PICKLE CANAPE 4 slices cooked ham 8-ounces cream cheese, softened 4 whole Kosher pickles Diy pickles thoroughly. Spread '/* cream cheese around pickles. Wrap in one slice ham. Wrap in saran wrap and refrigerate one hour. Slice with sharp knife '/« -inch thick and place on plate or on crackers before serving.