’ B—Lancaster Farming, Friday, Nov. 22,■ 1957
For t
Farm Wife and Family
Unusual Cheese-Poppy Seed Spooned
Bread Keeps Stored in Refrigerator
This special' bread spooned
from a baking dish will insure
the success of a buffet or com
pany meal! Just before serving,
it’s placed under the broiler so
the top takes on a glorious pa
prika-red and cheese-browned
look. The poppy seeds contribute
an intriguing cnsp and nutty tex
ture.
The family will appreciate your
fixing this hot bread for them!
Since it’s made ahead of time and
is easy, you, too, will enjoy hav
ing it often.
CHEESE-POPPY SEED
' SPOONED BREAD
2 cups water
[, 1 cup uncooked white rice
Hi teaspoons salt
u" Ws teaspoon black pepper
p 2 teaspoons prepared mustard
f 1 cup grated sharp cheese
I 1 cup milk
1 egg, beaten
1 tablespoon poppy seeds
2 tablespoons margarine or
butter
% teaspoon paprika
Early in the day, put the water,
HEAR
The Mennonite Hour
Esch Sunday
Lancaster WLAN 12:30 P. M.
Norristown WNAR 8:00 A. M.
Hanover WHVR 1:00 P. M.
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a y
3 s
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member federal deposit insurance corporation
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nee knd salt in a two-quart sauce
pan. Bring to a vigorous boil
over a high heat. Turn the heat
down low. Cover with a lid and
simmer over this low heat 14
minutes. Remove the saucepan
from the heat but leave the lid
on 10 minutes. Stir the black pep
per, mustard, one-half cup of the
cheese, milk and egg into the hot
rice. Spread evenly in a well
greased shallow glass baking dish,
about 10” x 6W or in a pie
plate. Sprinkle on the poppy
seeds and the remaining one-half
cup of cheese. Cut the butter or
margarine over the top. Cool. Cov
er and refrigerate. At mealtime
remove from the refrigerator and
bring to room temperature.
Sprinkle the paprika over the top.
Place in the broiler until heated
through and browned on top. To
serve, spoon from the baking
dish. This recipe makes seven or
eight servings.
•p u '
LEMON-TURKEY PAPRIKA
CASSEROLE
Onion and lemon lovers will
eat the top right off this casserole.
Onion and lemon slices are ar
ranged over the top to make an
unusual “crust” made golden red
with paprika. Underneath is a
succulent mixture of turkey, nee
and tomato sauce subtly seasoned
with celery seed.
LEMON-TURKEY PAPRIKA
CASSEROLE
1% cups water
1% teaspoons salt
% cup uncooked white nee
14 teaspoon black pepper
Vi teaspoon whole celery seed
2 cups coarsely diced cooked
turkey or chicken
eight-ounce can tomato sauce
11,3I 1 ,3 cups turkey or chicken
broth or water
4 lemon slices, halved
About five thin onion slices,
halved
2 tablespoons butter, or mar
garine
1 teaspoon paprika
Put the water, salt and nee m
a two-quart saucepan. Bring to a
vigorous boil over a high heat.
Turn the heat down low. Cover
with a lid and simmer over this
low heat 14 minutes. Remove the
saucepan from the heat but leave
the lid on 10 minutes. Place the
cooked rice in a well greased IVz
quart glass baking dish. Sprinkle
with the black pepper and celery
seed. Add the turkey, tomato
sauce and one cup broth or water.
Arrange the lemon and onion
slices over the top. Use more
slices if necessary to cover the
top Cover with a lid or aluminum
foil.
Place in a pre-heated 350° de
gree oven for about one hour and
15 minutes or until the onions
are tender. Add water if the mix
ture cooks dry.
When the onions are tender,
uncover the baking dish. Pour the
remaining one-third cup water or
broth over the onion and lemon
slices. Cut up the butter or mar
garine over the top. Sprinkle with
the paprika. Place under the
hi oiler until the top begins to
brown. Serve immediately. This
recipe makes 6 servings.
T X •’t
MODERN VERSION OF EARLY
AMERICAN TURKEY
STUFFING
Early American settlers de
pended on corn and rice as
****ȣ
CAS
★ Saves up to 30% in fuel costs
★ Fully vented, yet needs no stack or chimney
★ Fits in wall or window -
★ Takes no floor space
★ Heats floors first
★ Completely automatic
★ Heats one, two or even three rooms
★ Fully guaranteed
★ Approved by American Gas Association, Leading
Utilities and LP-Gas Groups
SEE IT NOW AT OUR SHOWROOM
OR PHONE AND ASK TO HAVE A REPRESENTATIVE CALL
AT YOUR HOME. *
Notice
Suburban Atlantic States Gas Co. is NOT connected with
any other company in this area having a similar name.
SUBURBAN ATLANTIC STATES GAS CO.
208 E. King Street
THIS SPECIAL bread spooned tiv g -
sure the success ot a buffet or company meal. Just before
serving, it’s placed under the broiler so the top takes on a
glorious paprika-red and cheese-browned look. The poppy
staples. The Indians introduced
them to corn, and by 1956 growing
rice was an important crop in
South Carolina. This recipe takes
advantage of the convenience of
these two staples, canned corn
and easily cooked rice. Two other
time-savers are the new instant
minced onions and the celery
seed, used for a delightful celery
flavor.
There is absolutely no peeling
or cutting up necessary in making
this turkey stuffing! The two,
corn and rice, combine delight
fully to make a colorful and mar
velously seasoned stuffing.
TURKEY STUFFING
1% cups uncooked white rice
3% cups water
2 teaspoons salt
2 12-ounce cans whole kernel
golden corn, drained
(about three and one-half
cups)
LANCASTER, PENNA.
3 tablespoons Instant minced
onions
1 teaspoon whole celery seed
1 teaspoon poultry seasoning
V* teaspoon black pepper
Vi cup melted butter or mar
garine
Vi cup water or broth
Put the rice, three and one
third cups water and salt in a 2-
quart saucepan. Bring to a vigor
ous boil over a high heat. Turn
the heat down low. Cover with a
hd and simmer over this low
heat 14 minutes. Remove the
saucepan from the heat but leave
the lid on 10 minutes.
Mix together the corn, minced
onions, celery seed, poultry sea
soning, black pepper, melted but
ter or margarine and the one
fourth cup water or broth. Stir m
the nee. Use immediately after
mixing. (Dressing has a promm
(Continued on page 10)
SUBURBAN
NOVENT
Express 2-4184