Featured Recipe
Pennsylvania State Dairy Princess Melinda Wolfe writes,
“Ahh, the power of cheese.” It is the American Dairy Associa
tion’s (ADA) newest slogan to increase the sale and consump
tion of cheese across America.
This phrase must be catching on because consumption in
America increased six percent in 1999. With so many varieties
to choose from, it’s no wonder that the average American will
eat up to 30-pounds of cheese in one year.
October is Cheese Month, and what a better way to celebrate
this festive occasion than by throwing a three-course dinner
party. As your guests arrive, allow them to munch on a plate of
fresh vegetables and cheese dip as they mingle.
1 cup sour cream
V* cup plain yogurt
l A cup soft American Cheese
2 teaspoons dry Italian salad dressing mix (‘A package)
Mix all ingredients in a bowl. Dip will have little lumps of
cheese.
Moving on with the main course, your guests will marvel at
your cooking expertise as they enjoy your famous chicken cas
serole.
2 cups uncooked macaroni
2 cups milk
1 can cream of chicken
1 can cream of celery
2 cups diced cooked chicken
1 small onion chopped
Vi pound American Cheese cubed
Mix all together, cover, and refrigerate overnight. Uncover
and bring to room temperature. Bake at 3SO for one hour.
And what meal would be complete without dessert? Serve
your friends and family an all-time favorite, mini cherry cheese
cake.
8-ounce package cream-cheese softened
2 eggs
14-ounce can sweetened condensed milk
1 teaspoon vanilla
Iteaspoon lemon juice
V* teaspoon salt
24 vanilla wafers
1 can cherry pie filling
Beat cream cheese and condensed milk until fluffy, beat in
eggs, vanilla, lemon juice, and salt. Insert 24 wafers into cup
cake liners in muffin pans, flat side down. Fill cups 2 A full with
batter. Bake at 350 for 15-20 minutes or until batter is puffed
and set. cool 15-20 minutes. Top with a spoonful of cherry pie
filling and chill before serving.
ftoct riine you’re at the grocery store wondering what to
nMwe for dinner, take a stroll down the dairy aisle to the cheese
section. From American to Swiss, sharp to mild, or smooth to
grated, cheese can be substituted into any of your favorite reci
,..-pesto add that extra kick %o any meal.
Celebrate Autumn Harvest
Autumn favorites often in
clude cabbage, cauliflower, broc
coli, collards, and kale.
Cabbage by itself ranks as the
sixth most important Pennsylva
nia crop in terms of acreage.
More than 1,600 acres are grown
and harvested from late June
into December.
is considered a cruci
fefmis which contains
indples —nitrogen compounds
that seem to protect against can
cers of the stomach and large in
testine. They also are generally
high in fiber and antioxidants
such as vitamin C and carote
noids. Antioxidants neutralize
the action of free radicals
unstable oxygen molecules that
promote cancer.
Cruciferous vegetables also
contain compounds that stimu
late the release of anticancer en
zymes.
Some people object to the
odor produced by cooking cruci
ferous vegetables. The odor is
caused by the release of sulfur
compounds as these vegetables
cook. While boiling cruciferous
vegetables in large amounts of
water in an open pot will mini
mize the characteristic strong
cabbage taste, it maximizes the
loss of nutrients. Steaming, mi
crowaving or quick cooking in
small amounts of water mini
mizes nutrient loss in the cook
ing process.
Dietary experts recommend
including cruciferous vegetables
in the diet regularly, at least sev
eral times a week. They also rec
ommend a daily serving of a
vegetable or fruit high in vita
min A, one high in vitamin C,
and one high in fiber. Broccoli
fulfills all three requirements
while cabbage and cauliflower
fulfill the vitamin C and fiber
requirement.
Many of today’s recipe collec
tion reveal novel ways to
I incorporate these healthful
vegetables into your family
mealtime.
CABBAGE PATCH
STEW
IV2 pound ground beef
4 ribs celery, chopped
1 onion, chopped
7 cups chopped cabbage
2 16-ounce cans kidney
For Value-Added Sales or for Personal Use
Process meat easily and affordably with Chop- i
Rite Two Meat Processors. Make sausage for your j
own use or to sell. Save time and money and have i
the freshest ground meat ever. 1
Made in JjL J
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r
Call 1-800-683-5858
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'lttoaT Harleysville, PA 19438
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i£««■««•»»■• ■ • • • • • » « « «
beans, rinsed, drained
28-ounce can diced tomatoes
3 cups beef broth
IS-ounce can tomato sauce
2 carrots, peeled, chopped
Pepper to taste
Saute ground beef, celery, and
onion until meat is done. Add re
maining ingredients, bring to a
boil. Simmer one hour.
Note: Thanks to reader who
sent in this and another recipe.
No name was attached. We are
sorry we cannot credit the per
son. This happens too often.
Please, readers, when you send
in a recipe, make sure your
name is on the page of every
recipe. We appreciate the time
taken to write and send in reci
pes, and we really do want to
give you proper credit.
SQUASH GAI CHOW
1 pound spaghetti squash
1 tablespoon butter
2 green peppers, seeded
4 medium carrots
Vegetable oil
1 can sliced mushrooms
Cabbage
Buying Tips
The Pennsylvania Vegetable
Marketing and Research Pro
gram offers these tips when buy
ing fresh cabbage:
• Select firm, compact heads.
• Choose heads that are free
of yellow, wilted or splitting
leaves.
• Avoid cutting cabbage until
just before use.
Broccoli
Buying Tips
The Pennsylvania Vegetable
Marketing and Research Pro
gram offers these tips when buy
ing fresh broccoli;
• Choose tightly-packed
heads.
• Stalks should be green with
dark green or purplish-green,
not yellow, buds.
• Refrigerate in an open plas
tic bag.
Lancaster Farming, Saturday, October 28, 2000-B3
Prices Start
As Low As
’utr^j
1 can drained diced pineapples
'A cup soy sauce
2 cups diced, cooked chicken
breast
Cool squash 30 minutes in
boiling water. Cool. Cut in half,
remove seeds. Scrape out pulp
using the edge of a spoon.
Saute squash in butter, stir to
avoid browning. Set aside.
Slice peppers in thin strips,
and carrots in juliene style. Pour
oil into carrots and peppers,
using just enough to coat lightly.
Heat flying pan and stir fry until
barely tender. Add mushrooms,
pineapple, and squash. Toss until
well mixed. Pour soy sauce on
this and add chicken. Simmer on
heat just enough to get piping
hot. Serve over rice.
Not only is this a delicious
dish, but it is very colorful, the
anonymous contributor writes.
SQUASH CASSEROLE
4 cups diced yellow squash
Pepper to taste
2 tablespoons grated onion
'/< cup grated carrots
1 can cream of chicken soup
1 cup sour cream
2 cups prepared stuffing
3 tablespoons butter
Slivered almonds (optional)
Cook squash about 10 minutes
in VA cups water to which A tea
spoon salt has been added. Drain
and add next five ingredients.
Butter a baking dish and put 1
cup stuffing in bottom. Add
squash mixture, top with remain
ing stuffing, and dot with butter.
Also sprinkle with almonds, if
desired. Bake at 350 degrees for
30 minutes.
Servings 4 to 6.
CREAM OF
BROCCOLI SOUP
1 small head broccoli (or
10-ounce package frozen
broccoli)
2 tablespoons chopped onion
1 cup chicken broth
3 tablespoons melted butter
3 tablespoons flour
2 cups milk
Vi teaspoon salt
'A teaspoon pepper
1 cup grated American cheese
Cook broccoli and onions in
chicken broth in small saucepan
until tender. Do not drain. Blend
butter and flour in saucepan, stir
in milk. Cook until thick, stirring
constantly. Season
with salt and pepper.
Add cheese; heat until
cheese melts. Add
broccoli, onion, and
broth mixture. Simmer
10-15 minutes.
Evelyn Wood
Buffalo Grange
Cauliflower
Buying Tips
The Pennsylvania
Vegetable Marketing
and Research Pro
gram offers these tips
when buying fresh
cauliflower:
• Select tight heads
with a white or cream
appearance.
• Avoid heads that
are loose, spotted or
bruised.
• Refrigerate in an
open plastic bag.