86-Lancaster Farming, Saturday, August 16, 2003 Going To A Picnic? Ideas To Take Along CONTINENTAL ZUCCHINI CASSEROLE Saute the following over medi um-low heat in 2 tablespoons olive oil for 5 minutes, stirring constantly; 2 cups sliced zucchini (zucchini that are 6-inch to 8-inch long) 1 diced green bell pepper 1 cup grated carrots 1 cup chopped onions 1 clove garlic, pressed or finely chopped Add salt and pepper to taste Combine the following: Vi cup cultured sour cream '/: cup grated Parmesan cheese 2 tablespoons chopped parsley '/: teaspoon thyme Stir the above into vegetables, and spoon into a 11/:I 1 /: quart butter ed casserole dish. Top with '/> cup buttered bread crumbs to which 2 tablespoons grated Parmesan cheese has been added. Bake at 350 degrees for 30 minutes. Serves 4-6. Elisabeth Keener Chambersburg Creamy vegetables Cook 2 cups rice at beginning of preparations. Saute 2 deboned and skinned chicken breasts, either sliced thinly or cut into cubes, just until juices are no longer pink. Set aside and keep warm. Heat 1 tablespoon olive oil over medium heat in large skillet. Add: 2 cups broccoli florets 1 cup diagonally slice celery 1 large onion, sliced into wedges 2 cloves garlic, pressed Saute, stirring constantly, for 5 minutes, or until vegetables are tender-crisp. Add: IV: cup half and half Vi teaspoon basil 3 tablespoons grated Parmesan cheese Vh teaspoon pepper (use white pepper, if available) Bring to boil. Reduce heat to low. Cook, covered for 5 minutes. Combine 2 tablespoons corn starch with 'A cup chicken broth and add to skillet with vege tables. Add: V* cup chicken broth 1 cup thinly sliced red bell pep per 'A cup English peas Cook, stirring until thickened and vegetables are tender, about 5 minutes. Add chicken to vege tables. Serve over rice. Yields 4 generous main-dish servings. Angel hair pasta is a nice alterna tive to rice. Elisabeth Keener Chambersburg Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate 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 be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. August 23 ‘Cheesy’ Snacks, Meals 30 What Do You Do With Apples? September 6 Grapes, pears, and other fruits 13 End-Of-Summer Produce ZUCCHINI SKILLET MEDLEY Saute in Vi cup olive oil until tender-crisp: Vi cup slice celery Vi cup sliced onion I clove garlic, pressed or chop ped Add: 1 pound 6-inch to 8-inch zuc chini, sliced 'A-inch thick (about 4 cups) 2 peeled, medium sized toma toes, but into eighths Vi cup green bell pepper strips Vi cup pared and coarsely shredded carrot Saute 10 minutes. Stir in the following: 1 (8-ounce) can tomato sauce 2 teaspoons prepared mustard Vi teaspoon dried basil Vi teaspoon salt '/«teaspoon pepper Simmer 5 minutes. Yields 6 servings. Sometimes, I’ll add 1 pound cooked ground beef or sausage plus an addition al can of tomato sauce, and serve the combination over pasta as a main course. Elisabeth Keener Chambersburg SQUASH ALLA PARMA Saute the following in 2 table spoons olive oil: 1 small onion, quartered Vz cup fresh parsley leaves, chopped 2 cloves garlic, finely chopped or pressed Stir the following into the sau teed vegetables: 2 pounds peeled, chopped to matoes 1 teaspoon salt 'A teaspoon pepper Bring to a boil. Reduce heat, and simmer 15 minutes. Meanwhile, cut into %-inch thick slices 2 zucchini and 1 yel low squash (all no more than 8-inch long). Overlap squash slic es on top of tomatoes. Cover and cook S minutes. Uncover and continue to cook until squash is tender-crisp, about 10-16 min utes. Sprinkle with 'A cup Parme san cheese. Elisabeth Keener Chambersburg CHOCOLATE WHOOPIE PIES 2 cups flour (slightly more can be added if dough is to thin) A cup cocoa 'A cup brown sugar, packed 'A cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder Sift all together except brown sugar. Add: Vi cup milk, '/> cup water, 1 medium egg, 1 teaspoon The best picnics include vanilla, A cup vegetable oil. Stir well until smooth. Add I 'A cup butter (room temperature). Stir until creamy. Drop on a greased cookie sheet dusted light ly with flour. Bake at 400 degrees on top rack in oven for 8-10 min utes. / usually bake mine at 450-475 degrees but then you have to check so they don’t bum. Makes for a lighter cook ie. Fill with whoopie pie fill ing. Wrap with cling wrap. Filling: 3 A cup shortening 1 teaspoon butter or 2 table spoons vegetable oil Mix until very creamy. Add: 1 teaspoon instant whipped top ping mix. Cream again. Add: 3 A cup confectioners’ sugar, x h tea spoon flour. Mix again. Add: 1 tablespoon vegetable oil. Cream all together. SPANISH BAR BAKE 20 ounce can apple pie filling 4 large eggs 1 tablespoon apple pie spice 'A teaspoon ground cloves 18 ounce package yellow cake mix 1 cpp raisins 1 cup walnuts, chopped Preheat oven to 325 degrees. In blender combine pie filling, apple pie spice, and cloves; beat until smooth. Place in large bowl and add cake mix. Beat 4-5 minutes. Stir in raisins and nuts. Pour into greased 9x 13-inch pan. Bake for 55 minutes or until cake tests done. Cool on wire rack 30 min utes. Frost with the following: 8 ounce package cream cheese, traditional favorites and new ideas for recipe swapping. Having a picnic, a covered dish gathering, a reunion, or a cookout? No matter what you call it, these events often require guests to bring a hot or cold dish. Maybe Aunt Flossie’s crowd-pleasing whoopie pies and Grandma’s red beet eggs are required at an nual events. But, some cooks look for new recipes to take. They enjoy finding novel recipes to share and swap. Today’s collection includes a bit of both new and tradition al recipes from our readers. Especially of interest are the many recipes submitted using in-season produce. Here’s a novel recipe from Lee Laverty, Mount Joy. She writes that this is best if made the day before serving. Embellish with slices of tomatoes and cucumbers. Keep in mind food safety at these events. This recipe, in par ticular, should be kept cold until serving. Never leave food set out longer than two horns. SEAFOOD SALAD 2 cups elbow macaroni 12 ounces sea legs or krab legs, cut into bite-sized pieces In a bowl, add the following: 1 teaspoon dried minced onion 1 tablespoon water Allow to stand five minutes, add: 1 tablespoon fresh lemon juice Vi teaspoon salt 'A teaspoon pepper 1 cup mayonnaise Vi teaspoon sugar Vi cup minced celery Mix well and set aside. Ella Reiff Ephrata In a large bowl, mix macaroni with sea legs. Pour mayonnaise mixture over the macaroni mixture and toss well. Refrigerate eight hours over overnight before serving. Arrange on serving dishes with tomatoes and cucumbers. softened Vi cup butter 'A cup dark com syrup 'A teaspoon ground cloves 1 tablespoon grated dry orange peel IVi cups confectioners’ sugar Combine all frosting ingredi ents. Beat until creamy and of Featured Recipe spreading consistency. E.L. Schreiter Hamburg PINEAPPLE CHEESE SQUARES Dough: 2 cups flour, sifted (Turn to Page B 7)
Significant historical Pennsylvania newspapers