J LANCASTER FARMING Classifieds Ads Pay Phone STterling 6-2133 Temco Gas Heaters i Blow Warm Air Across the Room at Floor Leve Now your children can play on the floors without danger of catching colds, thanks to Temco, America’s Gas Heating Specialists.Temco heaters give uniform heat throughout your home, providing a steady, gentle flow ot warm circulat ing air. $22.50 WARD BOTTLE GAS EPHRATA REoublic 3-2207 lIIBIBISIIISIIIHIIIIIRIIIBiRIIBIIII 9 H. M. KRADY SEIBERLING SAFETY TIRES IImPW WRITTEN GUARANTEE ON ALL SEIBERLING TIRES For Farm Women... (Continued from page 8) preparation convenience this re cipe offers. The meat, onion, green pepper and tomatoes may be simmered in advance, the cas serole can be completely combin ed except the grated cheese and then tightly covered and stored in tlje refrigerator until ready to bake. When ready to bake, just add the cheese and slip the cas serole into the oven for 30 to 35 minutes while you’re preparing the rest of the meal. CHILI'MEAT DE LUXE IVz pounds ground beef 1 cup chopped onion 1 can (one pound tour ounces) tomatoes Vz cup chopped green pepper, if desired IVz teaspoons salt 2 teaspoons chili powder 1 teaspoon paprika 1 package (eight ounces) spaghetti, cooked Vi pound graied ceddar cheese Cook ground beef slowly until crumbly, but not hard. Add toma toes, onions, green pepper and seasonings Cover and simmer 4 minutes. Alternate layers of cook ed spaghetti or macaroni in a two quart greased casserole so the top layer is meat. Sprinkle grated cheese over mixture and bake in a moderate oven (350 de giees) 20 to 30 minutes or until cheese is melted and lightly browned. Yield six to eight serv ings. SOME MEAT FACTS AND SUGGESTIONS SANDWICH STORAGE Meat sandwiches may be kept in the refrigerator for two to three hours if covered The meat will stay moist and the bread fresh If freezing meat sandwich, be sure no mayonnaise or salad dressing is used before freezing Each sandwich should be wrapped m an individual freezer bag or freezer paper. Once a sandwich is defrosted it should never be le frozen. CASSEROLE NEWS Instead of having the usual hot dogs and frankfurters at a picnic outing, olan on serving a casserole dish They’re so easily transported What to serve 9 Try preparing a meat ball and spaghetti casserole it’s sure to whet appetites Spanish rice and frankfurters is always a welcomed hot dish too. GOOD EATING WITH PORK Hot, smoky slices of picnic shoulder and crips corn fntteis Distributor For Let Us Handle Your Tire Problems AUTO Tractor Tires Recapping TRUCK Phone EX 2-9507 608 N. Prince St. Lancaster. Pa. make a perfect duet for a family dinner A picnic is prepared the same way as a ham roasted in a 300 degree oven allowing 30 10 35 minutes per pound for cooking. Leftover picnic shoulder slices are always god for sandwiches or casserole dishes. SAUSAGE SANDWICH IDEA Plump poik sausages, apple sauce and American cheese can join together to form a sandwich that isA-1 on the list of sandwich favorites. Arrange cooked pork sausage links on a slice of toast which has been spread with apple sauce. Allow two links per slice ol bread. Top each bread slice with cheese strips before serving, and slip into broiler just until the cheese melts. LAMB CHOP ACCOMPANI MENT Broiled meats, especial ly broiled lamb chops, are popu lar menu headliners anytime. As colorful complements, tomato halves may be topped with grated cheese or buttered bread crumbs or perhaps a peach or apricot half could be filled with a marsh mallow. Both of these lamb chop partners may be broiled right with the chops as they finish cooking on the second side. HOW TO USE LAMB RIBLETS Stock up on fall menu sugges tions. Lamb nblets are delicious barbecued and served atop of rice or they may also be used for lamb stew The riblets are cut from the lamb breast Approxi mately one-half pound is needed per serving. PARTY-TYPE ENTREE Cream puffs are commonly thought of as fancy dessert But here is a way cream puffs fit into the main course Prepare a medium cream or white sauce, add diced cooked ham, slivered almonds and green pepper strips serve in cream puff shells. Here are some vegetable ie cipes using vegetables which you probably have in the garden right now. It’s so easy to make vege tables the same way time after time don’t be afraid to try something new occasionally. Your family may or may not like a new taste or combination but you’ll never know until you try. Printed Pattern /[*> a \ 9 p i 0 I ox 1 I 1 O \ o c\ a £• , ' o c* 9014 J\AV 2 —2AVz ' Pi mted Pattern 9014 • Half Sues 14%, 16%, 18%, 20%., 22%, 24%. Size IC% lequires 4 yards 35 inch fabric. , Send Thirty-five cents in coins for this pattei n —add 5 cents for each pattern it you wish Ist-class mailing Send to 170 Newspaper Pattern Dept., 232 West 18th St., New York, N. Y. Flint plainly NAME, ADDRESS with ZONE, SIZE and STYLE NUMBER. For the Farm Wife and Family CREAMED ONIONS AND PEANUTS 1 tablespoon butter or mar garine IVz tablespoons flour Vz teaspoon salt Pepper IVz cups milk 2 cups cooked sliced onions % cup finely chopped salted peanuts 14 cup dry breadcrumbs mixed with 1 tablespoon melted butter or margarine Melt fat; blend in flour, season ings. Add milk and cook over low heat stirring constantly, until thickened Place alternate layers ot onions, peanuts, and sauce in a baking dish. Sprinkle crumbs on top. Brown at 400 degrees about 20 minutes Yield Four servings. FOR VARIETY Serve as a creamed dish, omitting the crumbs, and heating over low heat or boihrg watd. FIVE-MINUTE CABBAGE 3 cups milk 2 quarts shredded cabbage 3 tablespoons flour 2 tablespoons melted butter or maiganne Vz teaspoon salt Pepper Heat milk; add shredded cab bage and simmer for about two minutes Mix flour with melted fat and add a little of the hot milk. Stir this mixture into the cabbage and cook for three to four minutes, stirxmg constantly Season with salt and pepper and serve at once Yield Six servings CORN PUDDING 2 eggs, beaten 1 cup soft breadcrumbs 2 tablespoons melted butter or margarine 2 cups milk 2 cups cooked, drained whole kernel corn Vz teaspoon salt Pepper Combine eggs, breadcrumbs, fat, milk, and corn. Season with salt and pepper Pour into greased baking dish, and set in a pan of hot water and bake at 350 degrees 50 to 60 mmu f c\ 0 1 cl I C L J Lancaster Farming, Friday, Sept. 13, 1957—9 We had Creamed Onions with Peanuts above Try this peanut buttei sauce over cooked cabbage, onions, or cauliflower Blend flour and peanut butter until smooth Add seasonings. Stir in the milk slowly. Cook over low heat or boiling water until thickened, stirring constantly Makes about one cup. We have a few relish recipes for you today using coin and tomatoes which are in season now. The first is for- GREEN TOMATO PICKLES 4 medium sized onions, sliced 1 teaspoon whole colves 1 teaspoon mustard seed 1 teaspoon dry mustard 1 teaspoon whole allspice Vi teaspoon black pepper 2 cups vinegar 1 cup sugar Add two tablespoons salt to tomatoes and remaining two tablespoons salt to onions Let stand overnight Wash salt from tomatoes and onions Tie spices loosely in a thin white cloth and put in kettle with vinegar and sugar Bring to a boil, add toma ties and onions, and simmer 20 minutes Pack in clean, hot, steri lized jars and seal. o tes or until set. Serve at ones. Yield Six servings. PEANUT BUTTER SAUCE FOR VEGETABLES 2 teaspoons flour Vi cup peanut butter Vz teaspoon salt Pepper 1 cup milk 4 tablespoons salt 4 pounds green tomatoes, slic ed SWEET MIXED PICKLES 2 quarts cauliflower flowerets (two medium-sized heads) 2 medium-sized green peppers, cut in 14-inch strips 2 medium-sized sweet led pep pers, cut in 14 -strips IVa pounds (nine medium-siz ed) onions, peeled, quart ered 2V> cups vinegar (Continued on page 10)
Significant historical Pennsylvania newspapers