Muncie Times, Muncie, Delaware County, 2 December 1999 — Page 16

The Muncie Times, December 2, 1999 page 16

C O; O K I N G

Old Fashioned Potato Soup Cube 3 medium potatoes, 1 cup chopped celery; cook in enough water to cover until just tender. Fry 4 strips of bacon and drain. Fry ' cup chopped onions in bacon grease, drain. Add enough milk to water mixture to make the amount of soup needed. Salt and pepper to taste; add 1/4 teaspoon curry powder. Just before serving, add drained onions, crumbled bacon and 3 chopped hard boiled eggs. Vegetable Bacon Salad 1 head lettuce 1/4 c. sliced green onion 2 e. mayonnaise 1/4 lb. shredded County Line cheese 2 shredded carrots 1 finely sliced celery heart 1 (16 oz.) can drained peas 1/2 lb. bacon, fried and drained Combine all ingredients. Be sure mayonnaise is blended thoroughly. Kraut Salad 1 can chopped kraut, rinsed and drained 1 mango, chopped 1 onion, chopped 1 c. celery, chopped 1 small can pimentos 1 1/2 c. sugar 1/4 c. salad oil 1 /4 c. vinegar Mix together. Lasagne 11/2 lb. ground beef 1 c. chopped onion 1/2 tsp. garlic powder 1(12 oz.) can tomatoes 2 (6 oz.) cans tomato paste 2 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. oregano 1 bay leaf 1 lb. lasagne noodles 1/2 lb. sliced Mozzarella cheese 1 /4 c. Parmesan cheese Brown beef; add garlic and onion. Cook until tender. Add tomatoes, tomato paste, salt, pepper,oregano and bay leaf. Cover tightly and simmer 1 hour; remove bay leaf. Cook noodles in boiling, salted water until tender; drain. Arrange alternate layers of noodles, sauce and Mozzarella cheese in a 9x12x2 inch greased baking dish. Sprinkle with Parmesan cheese. Bake in a moderate oven at 350 degrees for 30 minutes. Pork Chop Dinner In a medium size skillet in 1 tablespoon of hot oil, brown 4 pork chops over medium heat. Add 2 onions, peeled and quartered. Cut 1 green pepper in strips and place on top of meat. Mix together 1/2 cup ketchup, 1/4 cup water, 1/4 cup dry white wine and 1 tablespoon lemon juice.

Pour this mixture over vegetables and meat. Cover and cook over low heat 30 to 35 minutes or until tender. Shish Kabobs Cut 4 pounds lean beef into 11/2 inch cubes (chuck, arm or round). Pierce meat with fork; marinate 20 minutes in Adolph’s Barbecue marinade. Cut into fourths. Place alternating on skewers: Meat, 4 to 6 onions, 4 to 6 green peppers and 4 to 6 tomatoes and fresh mushrooms, if available. Place alternately on skewers; cook over medium heat on grill. Brush on barbeque sauce (Open Pit) while cooking till coated well. Cook approximately 35 minutes to desired doneness. Serves 6. Broccoli and Chicken Casserole 1 c. sour cream 2 cans cream of chicken soup 1 c. mayonnaise Blend this. Combine: 1 tablespoon melted oleo and 1/2 cup bread crumbs. 3 pkg. Frozen broccoli, cooked 4 c. cooked chicken, cut up 1/2 c. sharp cheese, shredded 1 (12 oz.) pkg. Mozzarella cheese 1/2 tsp. celery seed 1 Tbsp. parsley Spread broccoli in 9x13 inch dish; cover with half soup mixture. Sprinkle with celery seed and parsley flakes. Spread on sharp cheese, then layer with chopped chicken. Sprinkle on buttered crumbs. Lay on Mozzarella cheese. Bake at 350 degrees for 30 minutes. This is good served on rice, cooked in orange juice, with sliced water chestnuts in it. Crazy Mixed-Up Vegetables 1 Tbsp. margarine 1 Tbsp. flour 1/4 c. water 3/4 c. milk Pinch of thyme 1 pkg. (2 c.) mixed frozen vegetables 1/2 c. grated Cheddar cheese 1 1 /2 c. whole wheat bread cubes Make a white sauce with the first 6 ingredients. Put vegetables in a covered saucepan without additional liquid and heat 5 to 10 minutes or until defrosted. In a buttered casserole, arrange alternating layers of vegetables, bread cubes, sauce and cheese. Save a few extra bread cubes for the tip; arrange on casserole. Bake at 350 degrees for 35 minutes. Makes 4 servings. Fried Tomatoes, Country style 6 large Beefsteak tomatoes, half ripe, if possible Salt and pepper Garlic salt Fine dry bread crumbs 2 Tbsp. each of butter and bacon fat

1 Tbsp. all-purpose flour 1/2 tsp. crumbled dried basil 1/2 tsp. paprika 1 1/2 c. dairy sour cream Chopped green onions Cut tomatoes into 3/4 inch slices. Season to taste with salt, pepper and garlic salt and coat with crumbs. Melt half of butter and fat in large skillet and let it get very hot. Saute tomatoes quickly on both sides, turning carefully. Remove; add more fat to pan, if needed. Add 1 teaspoon salt and next 3 ingredients, stirring constantly. Add sour cream slowly over low heat. Beat just to thicken; pour over tomatoes and top with green onions. Makes 6 servings, Apple Butter Cake 3 cups flour 11/2 teaspoons baking soda 3/4 teaspoon salt 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon 3/4 teaspoon ground clove 3/4 cup butter or margarine 1 1/4 cups sugar 3 eggs 1/2 cup buttermilk 11/2 cups apple butter Sift dry ingredients. Beat butter and sugar, and add eggs 1 at a time. Combine buttermilk and apple butter. Add alternately flour and apple butter, buttermilk mixture. Mix well. Bake at 350 degrees for about 50 minutes in Bundt pan. Cool and sprinkle with powdered sugar. Scripture Cake 1/2 c. butter 3 c. molasses 2 c. all-purpose flour 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 18 tsp. ground ginger 3 beaten eggs 12 c. buttermilk 1/3 c. honey 1 c. raisins 1 c. chopped dried figs 1/2 c. chopped almonds 1/2 c. orange juice In large mixing bowl, cream butter till light; blend in molasses. Stir together flour, baking soda, cinnamon, cloves, ginger and dash of salt. Combine eggs, buttermilk and honey. Add egg mixture and dry ingredients alternately to creamed mixture; mix well. Stir in raisins, figs and almonds. Turn mixture into greased and floured 9x5x3 inch loaf pan. Bake at 325 degrees for 40 minutes. Loosely cover with foil arid bake 50 minutes more. Let cool in pan 10 minutes, remove from pan. Cool on rack; brush all sides with orange juice. Wrap in foil and store 1 to 2 days in refrigerator. Makes 1 cake.