IG—Lancaster Farming, Saturday, May 14. 1960- For the Farm Wife and Family Menus For Spring By; Mrs. Richard C. Spence Heie are some menus for the springtime, caculated ta get winter-weary appetites up and going. Now is a good time to take advantage o£ the green vegetables available in any quantity Hearty Garden Salad Sliced Ham and Cheese Platter Assorted Olives and Pickles Enriched Hard Bolls ' Butter or Margarine HEARTY GARDEN SALAD teas _ oon salt . pour oil i ° maCaTOm ' mixture over macaroni. Cov t ° U f. r 1 er and ChiU flt l6aSt olie vmegat « hour. Tear lettuce into bite -3 tablespoons sugar size p ieces -poss ‘lettuce with /i teaspoon- sa other vegetables, eggs, 1 tea -4 cun radishes s P° on salt and P®PP er - Just cup snceu raai ne before serving, mix macaro ni 1 cup dlc ® d /o ni lightly with vegetables. % cup tiny carrot st c ( more seasoning if desir small carrots) e d. Garnish salad with red 1 large tomato, cut in onion rings. Makes 4 to 6 wedges servings 2 hard-cooked eggs, sliced servmg ‘ 1 teaspoon salt Is teaspoon pepper Red onion rings Cook macaroni in boiling water until tender (about 7 minutes). Drain. Combine salad oil, vinegar, sugar and Now Available AT ROHRER’S Dithane M-22 and other ROHM & HAAS PRODUCTS Retail & Wholesale Distributors SMOKETOWN, PA. Ph. Lane. EX 7-3539 Seed Corn Sudan Grass Soy Beans Sorghums REIST Seed Company MOUNT JOY, PA. OL 3-3821 Lemon Chiffon Tarts Beverage LADIES LUNCHEON Cheese Souffle Molded Vegetable Salad Buttered Asparagus Spears Bread Sticks Butter or Margarine Relishes * * * Jack and daughter Anne, 7, and son, Timmy, 11, wait for breakfast to be served in kitchen of their self-built home. Luke family and employees operate modern potato harvester in (he field. New York's Philip Luke& harvest highly succes potato crop with the h of DITHANE M-2 Blueberry Fried Pie* Beverage BLUEBERRY FRIED PIES 3 cups sifted enriched flour IVz teaspoons salt 1 cup shortening 14 to Vz cup cold water . BLUEBERRY FILLING: % cup crunched flour Vi cup sugar Dash salt ' 2 tablespoons orange juice 2 cups blueberries and syrup (1-pound can) Cooking oil or shortening Sift together flour & salt, cut or rub in shortening un til mixture is crumbly. Sprinkle with water, mixing lightly until dough begins to stick together. Turn out on floured board or pastry cloth and press dough- together. Cover or wrap in waxed pa per, Prepare Blueberry Fill ing. Combine flour, sugar & salt in saucepan. Add orange juice, blueberries and syrup. Cook over medium heat un til mixture is thickened, stirring occasionally. Cool. Divide pastry into halves. Roll dough out to % thick ness and cut into rounds 4Vs or 5 inches in diameter. Spoon about two tablespoons filling onto half of each round. Moisten edges and fold over other half of dough. Press edges together with fork to seal. Heat a small amount of oil or short ening in skillet. Fry pies a bout 3 minutes on each side, turning when browned. Makes 16 to 18 small pies. NOTE; To freeze pies prepare, but do not fry. Wrap in mpisture-vapor- proof material. Seal- and freeze. When ready to serve, remove wrappings from pies. Bakb in hot oven (425 de grees) to to 25 minutes. Casserole dinners are a perfect choice when family members have early evening plans and after-dinner clean up time is limited. Most of the preparation can be done ahead and pots and pans pans washed before dinner. The main dish goes from ov en to table in the attractive dish in which it bakes. SPRINGTIME HAM CASSEROLE 8 ounces elbow macaroni. 2 1 /a cups condensed cream of chicken soup (two 10%-oz. cans) 1 cup milk 1 cup water Vz cup_ sliced green onion 2 tablespoons minced par sley Va teaspoon pepper 2 cups diced cooked ham Buttered bread crumbs Cook macaroni in boiling salted water until tender, (about 7 minutes). Drain. In saucepan, blend thoroughly the soup, milk and water; heat. Add onion, parsley and pepper. Stir in ham and macaroni. Turn mixture into lightly greased 2-quart cass erole; top with buttered crumbs. Bake in moderate oven (350 degrees) about 25 minutes. Makes 4 to 6 serv ings. ♦ * CASSEROLE OF SAUSAGE AND NOODLES 8 ounces medium noodles 1 pound pork sausage meat Methodic Church in IMe Utica, N.Y., about * miles im the Luke Farm, where family attende cermet. Father-son team get* **t for another day of potato Philip it shown on tractor... son, Jack, in fortgrom ■ - Vz captlnrtter or mantw, 1 cup diced celery r tl# Vi cup enriched flour IVfs teaspoons dry ttUgl Vt teaspoon salt ar d 2 tablespoons minced onion 3 cups milk (or use i water and 2 cups milk) U|> % cup crushed potato chips Cook noodles in boiii n „ salted water until tender fa bout 5 minutes). Dram noodles are cooking, brown sausage in skillet. Drain oft excess fat. Melt butter or margarine in saucepan Ml celery and cook over low heat about 5 min. Stir in fl OUr mustard, salt & onion mj milk gradually, and cook un til thickened, stirring co „[ stantly. To sauce, add nooa les and sausage. Turn ture onto lightly greased j. quart casserole. Sprinkle crashed _ potato chips OV(t top. Bake in moderate oven (350 degrees) about 25 min utes. Makes 4 to 6 servings ♦ ♦ * SPAGHETTI WITH SHRiMp CREOLE STYLE 14 cup butter or margarine Vz cup finely chopped onion 14 cup finely chopped green pepper 1 clove garlic, minced % cup enriched flour 1 teaspoon salt Vz teaspoon chili powder 14 teaspoon pepper 4Vn cups tomatoes (two 1 pound 4-ounce cans) % cup water &
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