Citrus Favorites (Continued from Page B 2) CITRUS PIZZA 2 packages refrigerated crescent rolls 8-ounces cream cheese ‘A cup sugar 1 teaspoon vanilla 12-ounces whipped cream Spread two packages crescent rolls on cookie sheet or pizza pan, pinching edges together. Bake at 375 degrees until light brown. Allow to cool. Beat cream cheese, sugar, and vanilla until smooth. Beat in whipped cream until stiff peaks form, spread on cooled crust Cut into serving size pieces. Top each piece with sliced straw berries and kiwi, well drained pineapple chunks, and mandarin oranges. Chill or serve immediately. Lacey Zakostelecky Pa. First Alternate Dairy Princess THREE CITRUS MARMALADE 1 large juice orange 1 white grapefruit 1 large lemon Water Sugar Wash and cut fruit into pieces, removing seeds. Place fruit in a food processor and puree. Measure puree and transfer to a large bowl. For each cup puree, add 3 cups water. Cover and let stand in cool place overnight The next day transfer mixture to enamel saucepan; bring to a boil; let cool. Let stand overnight in cool place. Day three: measure mixture again. For each cup mixture, add 1 cup granulated sugar. Bring mix ture to a boil over medium heat and cook until mixture thickens and jells. Pour into sterile jars and seal, Yields: 4 to 6 8-ounce jars. Your Call is Important to us So in addition to our regular phone numbers, you CAN NOW DIAL US DIRECT!!!!! Ad Sales: Ray Sites: Display Advertising - 7*l-4418 Jim Herr: Display Advertising - 7*l-4419 Jean: Classified Advertising- 7*l-4401 Ruthann: Classified Advertising - 7*l-4402 Jennifer: Classified^Advertising- 7*l-4403 Gloria: Classified Advertising- 7*l-4404 Shelly: Auction Advertising - Gary Myer; Ad Sales Manager x '4414 Karen Hofter: National Advertising- 7*l-4416 BLACK BEAN CITRUS WRAP 8 7-8-inch fat-free flour tortillas 'A cup frozen chopped onion 1 tablespoon cooking oil 15-ounce can black beans, rinsed, drained '/* cup orange juice 1 fresh jalapeno pepper, seeded, finely chopped (optional) 6-ounces chopped cooked chicken or turkey 3 citrus (oranges, tangelos, tangerines) peeled, sectioned, seeded 1 cup shredded reduced-fat Monterey Jack cheese Optional toppings; Light dairy sour cream, ted pep pers, additional citrus sections Stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Mean while in a large skilled, cook onion in hot oil over medium-high heat for 3 to 4 minutes or until tender. Remove from heat Add beans, orange juice, and jalapeno. Using back of wooden spoon, mash bean mixture in skillet. To assemble, spread some of the bean mixture down center of each tortilla. Top with some of the chicken, fruit sections, and cheese. Fold in two sides of tortillas to overlap filling. Fasten each with a wooden toothpick. Arrange tooth pick side up, on a baking sheet. Cover with foil. Bake in a 350 degree oven for 12-15 minutes or until heated through. Discard toothpicks. Cut wraps in half. If desired, serve on shredded spi nach, top with light dairy sour cream, and garnish with red pep pers and citrus sections. Per serving 519 calories, 32 g protien, 72 g carbohydrates, 12 g total fat, 8 g dietary fiber, 1,160 mg sodium. Daily values; 28 percent vitamin C, 11 percent vitamin A, 11 percent thiamine, 10 percent riboflavin, 21 percent niacin, 21 percent calcium, 24 percent iron, 14 percent potassium. B. Lebanon Crust —soft sugar cookie recipe: 1 cup brown sugar 1 cup granulated sugar 1 cup butter 1 cup sour cream 3 eggs 1 teaspoon baking powder 1 teaspoon baking soda 3 cups flour Cream together sugar and but ter. Add eggs, beat well. Add dry ingredients alternately with sour cream. Put into two greased pizza pans. Bake at 425 degrees for 20 minutes or undl done. Filling: 8-ounces cream cheese, softened % cup sugar 8-ounces whipped topping 1 teaspoon lemon juice Cream together ingredients and spread over cooled crust. Glaze: l h cup sugar 2 tablespoons com starch 1 cup orange juice V» cup lemon juice Mix glaze ingredients together. Stir over medium heat. Heat until thick and glaze becomes some what clear. Let cool, top your pizza with your favorite fruit (kiwi, bananas, pineapples, mandarin oranges, blueberries, and strawberries). Put glaze on top of fruit while still warm. Glaze helps prevent fruit from turning brown. Refrig erate until ready to serve. 2 tablespoons granola For each serving, lay two bana na halves in a serving dish and top with half of kiwi slices. Dollop with 7* cup yogurt and sprinkle with 1 tablespoon granola to serve. Florida Citrus Edltoral: Everett Newswanger: Editor - 7*l-44*5 Vern Achenbach: Staff Writer - 7*l-44*6 Andy Andrews: Staff Writer - 7*l-44*7 Lou Ann Good: Staff Writer - 7*l-44*8 Regular Phone Numbers (717) 733-4397 (717) <26-1144 (717) 394-3047 Fax. (717) 733-4058 FRUIT PIZZA Jamie Horning Lancaster Co. Alternate Dairy Princess NEW ZEALAND BREAKFAST SPLIT 2 bananas, halved lengthwise 2 kiwi, peeled, sliced Vj cup vanilla yogurt If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask 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. March April KIWIFRUIT PANCAKES 6 prepared pancakes, 3 to 4 inches in diameter % cup cottage cheese 4 kiwifmit, peeled, sliced Maple syrup For each serving, lay one pan cake on a serving plate and top with 2 tablespoons cottage cheese and half the kiwi slices. Top with another pancake, 2 tablespoons cottage cheese, and more kiwi. Top with last pancake, 1 heap ing tablespoon cottage cheese and 1 kiwifmit slice. Drizzle with syrup. Makes 2 servings. LEMON CURD 2 cups granulated sugar 1 cup butter 'U cup lemon zest (no white flesh) Vi cup fresh lemon juice 4 large eggs, slightly beaten Combine first four ingredients in the top of double boiler; bring water to a boil. Reduce heat to low, and cook until butter melts. Stir about one-fourth of the hot mixture into the beaten eggs, slow ly and carefully to keep the eggs from curdling. Add the above to the remaining hot mixture, stirring constantly. Cook, stirring constantly, over medium heat until mixture thick ens and coats spoon, about 15 minutes. Remove from heat and cool. Cover and refrigerate up to two weeks. Yield: 3'A cups. Gertrude Haas Lenhartsville Lancaster Farming, Saturday, March 20, 1999-B3 Recipe Topics Easter Candy Easter Dinner Egg Possibilities Asparagus 27- 3- 10- 17- OVERNIGHT FRUIT SALAD 3 eggs, beaten 'A cup sugar 'A cup vinegar 2 tablespoons butter 2 cups green grapes 2 cups miniature marshmallows 20-ounce can pineapple chunks, drained 15-ounce can mandarin oranges, drained 2 medium firm bananas, sliced 2 cups whipping cream, whipped 'A cup chopped pecans, optional In a double broiler, over medium heat, cook and stir eggs, sugar, and vinegar until thickened and mixture reaches 160 degrees. Remove from heat; stir in butter. Cool. In a large serving bowl, com bine grapes, marshmallows, pineapple, oranges, and bananas; add cooled dressing and stir to coat. Refrigerate 4 hours or over night. Just before serving, fold in whipped cream and pecans. Yield: 12-16 servings. M. Martin Ephrata
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