Indiana Gazette from Indiana, Pennsylvania • 14

The Indiana Gazette Wednesday, June 15, 1988 Page 14 Quick, easy recipes star sausage cheeses. Saute mushrooms and onion in butter until soft remove from heat, stir in flour. Blend together eggs and half and half; add to mushroom mixture. Pour over sausage and cheeses. Bake at 350 degrees, 20 minutes.

Slice reserved links in half, lengthwise. Arrange in spoke pattern on quiche. Continue baking an additional 25 to 30 minutes or until custard sets. Makes 6 servings. SAUSAGE TRIO APPETIZER 1 pound hot Italian sausage, eut into pieces Vt pound Bratwurst, eut into "Vinch pieces Vt pound hot dogs, cut into Vt-inch pieces cup vegetable oil Barbecue sauce (recipe below) Saute sausage pieces in oil over medium high heal until browned, about 5 to 8 minutes.

Keep warm. Makes 8 appetizer servings. BARBECUE SAUCE cup beef broth Vz cup catsup cup vinegar 2 tablespoons dark brown sugar 1 teaspoon instant minced onion 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce Dash of hot pepper sauce, optional Combine sauce ingredients in saucepan. Bring to boil; reduce heat and simmer 20 minutes. Ar range sausage with wooden picks on platter.

Serve with sauce. Makes 1 cup sauce. GRANDSTAND BRATS 4 Bratwurst, grilled Va cup vegetable oil 1 large onion, thinly sliced 1 can (8 ounces) prepared pizza sauce 4 hoagie rolls, warmed In skillet, heat oil. Saute onions until tender; drain. Add pizza sauce (o cooked onions; stir until heated through.

Place grilled bratwurst on buns; evenly spoon sauced onions over bratwurst. Serve immediately. Makes 4 servings. NATURALLY HEARTY CASSOULET pounds fully cooked Smoked Polish Sausage, cut into pieces 2 cans (15 Vt ounces each) great northern beans, drained lean (15 ounces) tomato sauce cup chopped onion 2 cloves garlic, minced I bay leaf 1 teaspoon fennel seed Vt teaspoon salt Combine ingredients in 3 quart casserole. Cover and bake at 350 degrees, I hour or until hot and bubbly.

Serve with cornbread. There are so many varieties of sausages that you are sure to find one to fit any occasion. Every nationality and culture has a few specialties with their own traditional spice blends. Whether you choose a hearty dinner sausage or a highly spiced variety for appetizers, once you ft now your way around the world's most popular family of foods, you'll be able to choose the appropriate sausage for your special occasion. Pictured here are four favorites for different times of the day.

Each recipe is quick and easy to prepare, using common ingredients for uncommonly good taste. ANYTIME SAUSAGE QUICHE 1 pound natural casing pork sausage links, cooked, divided 9-inch frozen pie crust, thawed Vt cup shredded Cheddar cheese Vt cup shredded Swiss cheese 1 cup sliced mushrooms V( cup chopped onion 2 tablespoons butter 1 tablespoon flour i 3 eggs, beaten 1V4 cups half and half Reserve three whole cooked sausage links for fop of quiche. Thinly slice remaining sausage links. Layer crust with sliced sausage and JUmS Una jCllieS with uscious strawberry tre Expand your seasonal bean salad repertoire with lively, spicy Grillside Bean Salad. A colorful blend of beans kidney, pinto or black with crunchy celery, onion and tomato, it boasts an unexpected burst of garden-fresh flavor and jala-peno pepper heat from a dressing made with picante sauce.

Picante sauce adds 'heat' to bean salad side every package. Here are three new recipes to try with this season's bounty. Gourmet Strawberry Preserves adds a hint of lemon to bring out the flavor of natural red-ripe berries. For a tasty blend, add apricots to strawberries and cook a batch of Strawberry Apricot Jam. And finally, cherries, strawberries, oranges, raisins, currants, and walnuts add up to a delicious Sweet Cherry Berry Conserve.

GOURMET STRAWBERRY PRESERVES 2 quarts strawberries, washed and stemmed I lemon 1 package powdered pectin cup water 6 cups sugar Prepare home canning jars and lids according to manufacturer's treats lids according to manufacturer's instructions. Simmer water and apricots in a large covered saucepot until soft, stirring occasionally. Crush cleaned strawberries. Add berries, lemon juice, and pectin to apricot mixture. Bring to a boil; boil hard 1 minute.

Add sugar. Boil hard I minute. Carefully ladle into hot jars, leaving inch head space. Adjust caps. Process 10 minutes in a boiling water bath canner.

Yield: about six 8-ounce jars. SWEET CHERRY BERRY CON SERVE 3 cups crushed strawberries I bag (12 ounces) frozen sweet dark cherries, thawed, drained, and chopped 1 orange, seeded and chopped cup golden raisins Vt cup currants 1 package powdered pectin Vx cup chopped walnuts 5 Vt cups sugar Prepare home canning jars and lids according to manufacturer's instructions. Combine strawberries, cherries, orange, raisins, currants, and pectin in a large saucepot. Bring mixture to a full rolling boil, stirring frequently. Stir in walnuts.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Skim foam.

Carefully ladle into hot jars, leaving inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield about six 12-ounce jars. Home canners have always known the advantages of "putting up" jams and jellies.

Aside from the just-picked freshness of those special family recipes, home canning also allows for complete control of ingredients. And that makes today's pome canner feel very good about what goes in the pantry and on the fable, i And now, one of the leading fruit pectin manufacturers offers Natural Fruit Pectin containing only pure Sugars, natural pectin, and citric acid. Nothing else. Not a single man made chemical or "anti-cak-jng" ingredient to hide the freshness bnd flavor of home made jams and jellies. New Natural Fruit Pectin comes in convenient 1 -ounce packages, perfect for most traditional jam and jelly recipes as well as for the kitchen-tested recipes included in Grange Visitation Will be held at I p.m.

Friday, June 17, at Grange Hall, Bowder-town. Schryock Grange, hosts; Armstrong Grange, program; Hope Grange fills the chairs. Saltsburg Volunteer Firemen's Ladies Auxiliary Will meet at 7 p.m. June 20 at fire hall. Note dale and time change for summer schedule.

Hostesses: Cookie Rocco, Kim Wagner, Carolyn As-tolos, and Chris Peiro. Saltsburg 1 teaspoons Dijon style mustard 2 to 3 tablespoons chopped ci-lantro (optional) Combine beans, celery, tomato and onion in medium bowl. Combine picante sauce, dressing and mustard; mix well. Pour over vegetables. Toss lightly, cover and chill.

Stir in cilantro just before serving. Makes 6 to 8 servings, about 6 cups salad. FIESTA BEAN SALAD 2 cups cold cooked rice 1 can (16 ounces) kidney beans, rinsed and drained 1 cup fresh cooked or frozen corn kernels, thawed or 1 can (about 9 ounces) canned corn, drained 1 medium red bell pepper, cut into lxV4-lnch strips Utt cups) Vt cup sliced green onions with tops Vt to a cup picante sauce, as desired Vt cup Italian dressing 1 teaspoon ground cumin Vz teaspoon salt Combine rice, beans, corn, red pepper, and green onions in medium bowl. Combine picante sauce, dressing, cumin and salt. Pour over rice mixture; toss.

Cover and chill. Makes 6 to 8 servings, about Sfe cups salad. CgiMig (sweats America's beloved bean salads appear at nearly all summer socials. In vinaigrettes or creamy dressings, made with one, two, or more kinds of beans, these cool, colorful classics are always in demand. Next time it's, your turn to bring the bean salad, pass on old standbys and surprise the crowd with a spicy-fresh variation of this seasonal mainstay.

When you're all fired up for a cookout, count on Grillside Bean Salad to add pizzazz to the menu. For barbecues, picnics and patio suppers, Fiesta Bean Salad is summer perfect. The colorful combination of kidney beans, corn, red pepper, rice and seal-lions takes on Southwestern flair with a spicy, cumin-accented dressing. Prepare these lively salads up to a day in advance of serving to allow flavors to mix and mingle. GRILLSIDE BEAN SALAD 2 cans (16 ounces eacb) kidney, pinto or black beans, rinsed and drained 1 to 1V4 cups sliced celery, as desired 1 medium tomato, chopped Vt cup diced red onion Vt to cup picante sauce Vt cup Italian dressing they fail to grow.

One or the surest ways to get a rose plant that is certain to grow and thrive is to buy one that carries the green and white AARS tag. Rose bushes which carry that label have undergone two years of rigorous testing under all conditions. The AARS designation means not only does the rose have outstanding qualities, but it is certain to grow in any home garden, given reasonable care. Outstanding Senior Portraits a rose is a or is it? Place whole, stemmed strawberries in a large saucepot. Cut lemon in quarters, remove seeds, and finely chop or grind in food processer or blender.

Add ground lemon, pectin, and water to strawberries and stir gently. Bring to a full rolling boil over high heat, stirring gently. Add sugar; return to full rolling boil- Boil hard 1 minute, stirring Remove from heat; stir gently 3 minutes to distribute fruit. Carefully ladle into hot jars, leaving 4 inch head space. Adjust caps.

Process 15 minutes in a boiling water bath canner. Yield about five 12-ounce jars. STRAWBERRY APRICOT JAM 3 cups water 2 cups dried apricots, chopped 1 quart strawberries 1 tablespoon lemon juice 1 package powdereed pectin 5 cups sugar Prepare home canning jars and Every Wednesday and Saturday at Penn Run Fire Hall. Early bird game at 6:45 p.m. Sponsored by Cherryhill Township Fire Co.

Every Thursday at 7 p.m. in Eld-erton American Legion. Every Thursday at 7 p.m. in Heil-wood Fire Hall. Sponsored by Pine Township Volunteer Fire Co.

Every Thursday at 7 p.m. in the Aultman Fire Hall, Aultman. A rose is "A rose is a rose is a rose," wrote Gertrude Stein. Not so, say rose experts of All-America Rose Selections, Inc. AARS) a non-profit organization of rose growers and producers.

Actual- 1 ly, they tell us, there are nearly 5D classifications of roses in the U.S. today. Most of the newer or "modern" varieties of roses we know today fall Randy and Debra Graham of Indiana announce the birth of a son, Randy Leroy, at 7:41 a.m. June 9, 1988, in the Indiana Hospital. He weighed 7 pounds, 9 ounces and measured 19 inches at birth.

Randy's grandparents are Mr. and Mrs. Ronald Pollock of Indiana and Mr. and Mrs. Wilbur Graham of Home.

Mrs. Jeannette Pollock, Indiana, is his great-grandmother. MARION CENTER Alan and Janice Kitchen, Marion Center RD 1, announce the birth of their second daughter. Cherish Joy, at 1:47 a.m. June 10, 1988, in the Latrobe Hospital.

Cherish weighed 8 pounds, 3' ounces and measured 21 inches at birth. She was welcomed home by her sister, Leah, 13. Her grandparents are Jack and Bernadinc Buell of Marion Center and Joe and Ann Kitchen of Irwin. ELDERTON Kenneth and Patricia Davis of Elderton announce the arrival of their first child, a daughter, Marissa Renee. Marissa was at 1:41 a.m.

May 20, 1988, in the Indiana Hospital. She weighed 5 pounds, 14 ounces, and measured 18'4 inches. Her grandparents are Mr. and Mrs. Robert Simpson of Indiana, Shirley Davis of Ford City RD2, and Kenneth Davis of Leechburg.

Great-grandparents include Mr. and Mrs. Mark Simpson of Indiana, Mr. and Mrs. Paul Swigart of Worlh-ington, and Mary Riggle of Ford City.

into three classifications: hybrid teas, floribundas, and grandifloras. Each has its own unique characteristics. Hybrid teas, for example, are classic one-to-a-stem roses with a fragrance thought to be similar to that of fresh tea leaves. Hybrid teas are the most popular of all rose varieties and are most suitable for cutting. Floribundas flower in clusters, usually low to the ground, making them perfect for borders or for lining walks.

They are among the easiest roses to grow and therefore a favorite of many. The grandiflora is among the newest of all rose classes and combines the best traits of hybrid teas and floribundas. They feature multiple blooms on one stem and well-formed blossoms. Most grandifloras are tall growers and make majestic background plantings. Other rose classifications include climbers, shrub or ground cover roses, and miniatures.

The latter are ideal for container planting, for use in window boxes or to fill in voids among other perennials. Miniatures grown only 1 or 2 feet talL To get the most for your rose dollar, be sure to buy healthy vigorous plants from a reputable nursery, garden center or mail order house. Be sure that the roses are guaranteed and that they will be replaced if Sesquicentennial wooden nickels for sale; to order, call chairwoman Tammy Kravetsky. Indiana County Easter Seals Stroke Club Will hold special outing at home of Nancy Bierwerth, Dixonville. on June 22.

Covered dish dinner at 5:30 p.m. Entertainment. Corn party Every Wednesday at 7 p.m. in Creekside Fire Hall. lege in Denver and is currently working on her master's in communications at the University of Colorado.

She is working in the field of real estate. The groom, a graduate of Indiana University of Pennsylvania, is personnel manager for the Rocky Mountain Region of Scars. A reception was held for friends and relatives at the Aviation Country Club in Denver. The couple spent their honeymoon in the Cayman AARS has available a free folder, "Discover the Pleasure of Roses," which contains general information on roses, instructions on planting and feeding, landscaping sugges- lions and guidelines on pruning, wa-: tering, and winter protection. The brochure is available free of charge by sending a self-addresscd, stamped No.

10 envelope (4' 9') to Dept. RT, All-America Rose Selec-: tions. 221 N. LaSalle Chicago IL 60601. call today1.

459-6950 TONERS AIR. and MRS. JERRY ESPOSITO Karen Sullivan and Jerry Esposito marry -AT BODY 6 FREE SESSIONS uiucu vni I A TAO 1 A I niihii iwu rAT nwn i PAY FOR 1 2 SESSIONS AT ONCE, OR AS YOU USE THEM AND I RECEIVE 6 FREE. 18 SESSIONS MUST BE USED BY AUGUST I 20, 1988 Karen K. Sullivan and Jerry Esposito were married recently in Denver, Colo.

Victor Zcrbi of Glenn Woods Springs, performed the ceremony in the couple's home. Marge Sullivan was her daughter's matron of honor. Jeff Esposito was his brother's best man. The bride is the daughter of Mr. and Mrs.

Robert Sullivan of Denver. The groom is the son of Mr. and Mrs. Jerry Esposito of Indiana. The bride holds an undergraduate degree in economics from Regis Col BODV TODER R1.

266 Indiana Across From Burger King Between The Malls Phono 349-BODY (2639) OPEN 9-9; FRI. 9-6. SATURDAY 9-1 I I.