, Fnr The Farm Wife 1 M*woon wrika /rontinued from Page 9) * 6&s P ooa (Conun 14 teaspoon pepper pAPBUiA teaspoon basil, crushed NOODLES . . . __ . „ t+ „„ m , r 2 cups chicken broth or chic- Üblespoonß butter or mar- bouinon (dlBsolve 2 1 £ i”onion slices, separated chicken bouillon cubes in ■ brings (1 large onion) 2 c ™* bolUn£ water) % 1 enriched flour 2 tablespoons ketchup e, ••<"“ A CUSTOM CORN DRYING BUYER FOR NEW CORN I Nelson Weaver Grain | I » «sr-'.as <agsay *-a>x ww servso® bulle'tirfe Make more milk next winter by feeding fall fresheners NOW I Chances are, a good part of your herd is scheduled to freshen early next fa 11... when milk prices are best. As your cows dry off this summer, make sure they get every chance to improve in condition, increase body weight and lay in reserve strength for a long, profitable lactation ahead by feeding PURINA D & F CHOW as recommended by Purina Research! Test after test at Purina’s Research Farm prove just 125 lbs. extra body condition built up during the dry period (Holsteins) can add up to 2000 lbs. more milk in the' next lactation. Ask for Purina D & F Chow at our store. James High John B. Kurtz Gordonrille Cedar Lane } Wenger’s Feed Mill, Inc. S< H. Hiestahd & Co; Rbeema Salons*. Iraß. Landis -*. John J. Hess,. 11, VaHey. Roadr-Lancaster - - .<• Intercourse Now-Proyl done* “ John B. Kurtz Warren Sickman - Ephrata Pequea Whiteside & Weicfcsel John J. Hess Kirkwood Kinzers - Vintage AND STORAGE 626-2206 WWW 2 'cups sliced cooked chicken di: two 5% curie? cans chic ken % cup dairy sour* cream 8 ounces medium noodles Melt hutter or margarine in large skillet. Cook onion in butter or margarine until transparent. Combine flour, paprika, salt, pepper and basil. Stir flour mixture into onion mixture. Gradually add chic- PATZ Sales & Service Barn Cleaners - Silo Unloaders - Cattle Feeders Robert K. Rohrer Quarryville, R. D. 1 Hensel KI 8-2559 Day Old and Started Pullets FLORIN FARMS, INC. Mount Joy, Pa. RFD #l, 653-9891 mom” FORAGE HARVESTER • Positive windrow pick-up feeds crop uniformly to the auger... mounts quickly, easily right over the cutterbar. • Gfean-cuts in controlled lengths for high quality forage. • Cut-and-throw 4-knife cylinder—NO BLOWER...requires less power. • Versatility plus! Switches to direct cut or row crop pick up in minutes. [imp l e w e Grimm's Ford _ . _ Tractor & Farm Keener Equip. Co. Service Bts. aso * 73, Lancaster Park Arc., Quarryrille Phone 569-9881 Ph. ST 6-2597 Allen H. Mat* Souder Bros. Denver New Holland 267-5603 Phono 354-8721 Lancaster Farming, Saturday, October 12, 1963 ken broth and ketchup, stirring until smooth. Cook until thick ened, Stirring constantly (ab out 5 minutes). Meanwhile, cook noodles in boiling salted water until partially cooked 3 to 4 minutes. Dram. Remove sauce from heat. Stir chicken into sauce. Slowly stir in sour cream, about 2 tablespoons at a time Fold in noodles, mix ing lightly until all noodles are covered with sauce. Turn chicken-noodle mixture into shallow lightly greased 2-guart 'casserole with cover Cover and bake in moderate oven (350 degrees) 20-2'5 minutes or until heated through 4 to 6 servings. In France, “rechauffe” means a method of reheating left over meat. Beef Rechauffe is delicious served ovei hot 963 H & N “Nick Chicks” e improved models of the & N “Nick Chicks” which arned an award* for high t income ($3.12 per hen oused) *USDA summary port ARS 44-79-2. NEW COMPACT DESIGN HIGH CAPACITY t * * buttered noodles. Or, mold the noodles into a nng and fill the center with the beef BEEP RECHAUFFE 1 cup sliced onions 2 tablespoons butter or mar garine 2 cans (10% ounces each) condensed tomato soup, undiluted \Vz tablespoons vinegar 2 tablespoons water 1 teaspoon fait % teaspoon pepper Dash crushed rosemary % pound cooked beef, thinly sliced (2 cups firmly pac ked) Saute onions in butter. Add soup and remaining ingredi ents , cover, simmer 20 min utes to blend flavors Serve over hot buttered nee or hot buttered noodles Makes 6 ser vings * * MARTHA’S COMPANY CASSEROEE ■cups broad noodles (Vz pound) tablespoon, butter or mar game pound ground cbuck 8-ounce cans tomato sauc» pound cottage cheese (1 cup) 8-ounce package soft cream cheese 1 2 Vz % % 1 cup sour cream Cup minced scallions tablespoon minced green pepper tablespoons melted butter or margarine Cook noodles as package di rects, dram Saute meat until browned in a buttered skillet. Stir in tomato sauce Remove from heat Combine cottage cheese and next 4 ingredients. In 2-quart casserole, spread!* half of noodles, cover witi cheese mixture, then with rest of noodles Pour mel* ted butter over noodles, them, tomato-meat sauce Bake fo£ 45 minutes in. a 375 degre* oven Serves six. FRENCH-FRIED NOODLES Heat fat m deep fryer to 37S degrees. Place about a cup of uncooked fine noodles in a fine mesh strainer and lower into the hot fat slowly Fry the noo dles until golden brown (ab out 2 minutes). Repeat until all the noodles (8 ounces, or ' more, if desired) are fried. Drain and sprinkle with 1 tea spoon salt. Use immediately or store in covered container, French-Fried Noodles will keep 2 to 3 weeks. * * < QUICK CURRANT COFFEE CAKE G tablespoons (% stick) butter % cup sugar 14 teaspoon \anilla 1 egg % teaspoon caraway seed % cup dried currants 2 teaspoons baking powder 2 cups sifted flour 14 teaspoon baking soda 14 teaspoon salt % cup buttermilk % cup sifted confectioners’ sugar 1 tablespoon milk. 14 teaspoon vanilla Butter and Hour 8-lnch cake pan; set aside. Cream butter ■and Sugar, add vanilla and egg. Beat until light and fluffy. Blend in caraway seted and currants. Sift together flour, baking powder, baking soda and salt. Add to creaibed mixture alternately with but teb-milk, beginning and end ing'with dry ingredients. Pour *ntßJßl® area P an: bake *5-50 minutes in a 350 degree oven. Cool in par} 10 minutes; re move to Pooling rack, fcom bine confectioners’ sugar, milk and vanilla,.beat until smooth. Spread ifiihg' over top of warm cake Serve warm with butter. 11
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