86-lancaster Fanning, Saturday, November 4, 2000 Beat The Clock With Fast And Easy Favorites It’s four o’clock in the afternoon. Have you even started thinking about dinner? Of course not. You’re managing multi ple responsibilities: chores in the bam, chauffeuring your kids, finishing the laun dry, and balancing the books. Don’t sweat it. Take advantage of con venient products such as ready-to-bake pie crusts, packaged pasta, canned soups, leftover meats, and canned or frozen vege tables. You can still beat the clock with these fast and easy recipes. BUTTERSCOTCH SNACK CAKE 1 small package butterscotch pudding mix (cook and serve variety) 2 cups milk 1 box cake mix, white or yellow Cook pudding with 2 cups milk until thickened and starts to boil. Add dry cake mix and mix well. Batter witll be lumpy. Pour into 9x 12-inch pan. Sprinkle with nuts. Bake ■at 350 degrees for 30-35 min utes. Optional: Stir butterscotch chips into cake batter. Change flavors of pudding and cake mix for creativity. This is easy and delicious. HONEY MUSTARD CHICKEN 4 boneless, skinless chicken breasts 'A cup butter 'A cup honey 2 teaspoons dry mustard 'A teaspoon curry powder Brown chicken in nonstick skillet sprayed with vegetable spray. Meanwhile heat remaining ingredients in small sauce pan. Baste chicken with sauce. Serve with any additional sauce over chicken. Can also brown chicken, pour sauce over chicken in baking dish. Bake at 350 degrees basting chicken occasionally until done. PIZZA SANDWICHES 2 slices bread 1 tablespoon pizza sauce 2 tablespoons melted butter 1 slice mozzarella cheese 1 slice salami Dash oregano Put everything between bread slices ex cept the butter. Spread butter on outside of the bread, place in hot skillet until brown. Makes one sandwich. Diana Bigelow Blair Co. Dairy Princess RASPBERRY COBBLER 1 cup sugar 2 tablespoons baking powder 2 cups flour 1 cup milk 'A teaspoon salt Mix together and pour into 13x9-inch pan. Mix together the following: 4 cups raspberries 2 cups boiling water 'A cup sugar Pour over the batter. Bake at 350 de grees for 50-60 minutes. Diana Bigelow Blair Co. Dairy Princess Debbie Reynolds Wrightsvillc Debbie Reynolds Wrightsville k? Top slices of crusty bread with Spicy Gorgonzola Spread. Featured Recipe “Cheese is such a a versatile food, and it’s perfect for any meal or snack,” said Deanna Rose, communications specialist with the American Dairy Association/ Dairy Council Middle Atlantic. “With more than 200 domestic varieties of cheese available, there is sure to be a flavor and texture to appease every palate.” Most varieties are interchangeable in recipes, but some are better suited to com plement the accompanying flavors. For more ideas and recipes for using cheese, call 1-888-799-6455 to receive a free copy of the “Perfection in a Basket” brochure. SPICY GORGONZOLA SPREAD 1 pound Gorgonzola cheese, crumbled I : /i cup roasted red peppers, chopped 2 scallions, minced 2 tablespoons sour cream 1 teaspoon sugar VA teaspoons Tabasco sauce Bread Place all ingredients in food processor. Puree. Hold in refrigerator to stiffen. When ready to serve, spread slices on crusty bread. If desired, top each slice with scallions, prosciutto, anchovies, roasted red pep pers, or cooked bacon. Recipe Topics If you have recipes for topics listed below, please share them with us. We wel come your recipes, but ask that you include accurate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week before the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephra ta, PA 17522. November II - One Dish Wonders 18 - Thanksgiving Dinner Ideas 25 - Breads, Rolls, Biscuits December 2 - Holiday Cookies At right, place slices of Brie cheese on walnut bread. Top with thin For each serving, split baked, medium size potato lengthwise in half and top with one of the following toppings: • Spaghetti-Style: Combine and heat until hot: Vi cup spaghetti sauce 3-ounces cooked ground beef Sprinkle with 1-ounce shredded mozza rella cheese • Chili Cheese: Ladle Vi cup prepared chili over potato. Sprinkle with 1 ounce shredded cheddar cheese. • Veggie & Alfredo Sauce Combine: /i cup cooked frozen vege table mixture (such as a mix of broccoli, red peppers, and cauliflower) on potato. Ladle 'A cup hot alfredo sauce over vege tables. Place ice cream and orange juice con centrate in blender container: cover. Blend until smooth. Add milk and mix until smooth and frothy. Pour into tall chilled glasses. Top with scoops of ice cream and garnish with mint, if desired. Serve imme diately. Preheat oven to 350 degrees. Pour au gratin potato mix and sauce packet into large mixing bowl. Add water, butter, mixed vegetables, and turkey; mix well. Pour into ungreased 2-quart casserole. Bake 20 minutes or until top is golden brown. Cool five minutes before serving. Preheat oven to 350 degree. Combine vegetables, prepared macaroni and cheese, mustard and onion powder; mix well. Pour into greased one-quart casserole. Bake at 350 degrees for 20 to 25 min utes. Garnish with tomato slices and dried parsley. Serve hot. TUNA VEGETABLE CASSEROLE 3 cups egg noodles, cooked 9-ounce white tuna in water, drained 15-ounce can mixed vegetables with liq uid 1 can cream of mushroom soup 1 cup grated cheddar cheese Preheat oven to 350 degrees. Combine all ingredients in I'/2-quart casserole. Bake for 30 minutes or until heated through. STUFF-IT BAKED POTATOES ORANGE DREAM SHAKE 1 cup vanilla ice cream, softened 6-ounce can frozen orange juice concen trate, thawed 3 cups cold milk Mint leaves Jessica Bross Lebanon Co. Dairy Maid CHEESY TURKEY VEGETABLE BAKE s'/2-ounce package au gratin potato mix 2 2 A cup boiling water 2 tablespoons butter 15-ounce can mixed vegetables, drained 1 cup cooked, cubed turkey SEVEN-VEGGIE MAC “N CHEESE 15-ounce can mixed vegetables, drained 1 box macaroni and cheese mix, prepar ed 1 teaspoon prepared mustard 1 teaspoon onion powder 1 tomato, sliced 1 teaspoon dried parsley Nat. Potato Board
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