6—Lancaster Farming, Friday, Jan. 17, 1958
For the ~ ~t
Farm Wife and Family
Casserole Dishes Are Easily
Prepared, Save on Dishwashing
A favorite of the cook these
days is the casserole. Casseroles
are as a rule easily prepared,
nourishing, can' be prepared
ahead of time and save on dishes
There are many, many combina
tions that can be used in'a cas
serole so today we have some re
cipes for you, some of which are
mam-disih casseroles and others
featuring vegetables.
Pork chops lend themselves
readily to a casserole. One of the
following recpes uses them with
potatoes and the other with
spaghetti
SCALLOPED POTATOES
WITH PORK CHOPS
2 cups thinly sliced raw pota
toes
1 small onion, sliced
1 teaspoon salt
Pepper
4 loin or rib chops O'z to
fRAILMAKER
Hew Treads
ALL NEW TREAD DESIGN ON
GUARANTEED CASINGS
OTHER SIZES EQUALLY LOW PRICED!
inch thick
4 tablespoons flour
1 cup milk
Arrange potatoes and onions in
layers in a greased baking dish,
seasoning each layer with salt and
pepper
Trim fat from chops and save
it for later use Lightly season
each chop with salt and pepper
and coat well with three table
spoons of the flour Brown chops
on both sides in some of the pork
fat in a fry pan. When chops are
well browned, remove them from
pan.
Set aside all except one table
spoon fat from fry pan. Mix the
remaining one tablespoon flour
with the fat in the pan Avoid
scraping off any browned flour
from pan Add milk, blend light
ly until smooth, and cook to the
consistency of thin white sauce
Pour sauce over potatoes in
baking dish Top with browned
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RETREADABLE Goodrich TRAIL*
TIRE MAKERS.
chops v Cover the baking dish
Bake m a moderate oven 350*
for 50 to 60 minutes until pota
toes are soft and meat is tender.
Makes four servings.
PORK CHOP SPAGHETTI
2 tablespoons fat
4 loin pork chops
Salt
Pepper
1 cup tomato sauce (8-ounce
can)
IVi cups condensed tomato
soup (10%-ounce can)
% cup water
% cup finely chopped onion
1 teaspoon salt
1 teaspoon paprika
1 tablespoon Worcestershire
sauce
Dash cayenne pepper
6 ounces long spaghetti
Heat fat in large heavy skillet
Add pork chops and brown well
on both sides Season meat with
salt and pepper While meat is
browning, combine tomato sauce,
soup, water, onion, salt, paprika,
Worcestershire sauce and pepper.
Then cook spaghetti Add one
tablespoon salt and spaghetti to
four and one-half cups boiling
water. Boil rapidly, stirring con
stantly, for two mnutes. Rinse
spaghetti with hot water and
drain well Add to tomato mix
ture and mix well Turn into
-greased 2-quart casserole Re
move pork chops from skillet and
drain off excess fat Arrange
over top of spaghetti mixture.
Cover and bake in moderate oven
(350°) about 45 minutes. Makes
four servings
With this casserole you might
like to serve buttered green
cole slaw, enriched rolls, butter,
baked apples, and a beverage.
Speaking of pork, here is anoth
er casserole featuring sausage
links This casserole is almost a
meal in itself meat, rice and
vegetables. It’s quick and a real
thawer-outer these cold winter
days
1 pound pork sausage links
% cup uncooked rice
Vi cup chopped green pepper
Vz cup chopped onion
1 can (16 ounces) tomatoes
1 can (4 ounces) sliced mush-
Printed Pattern
ly
Printed Pattern 9238. Misses'
Sizes 12, 14, 16, 18, 20; 40, 42.
Size 16 takes 4Vs yards 39-inch.
Send Thirty-five cents in coins
for this pattein—add 5 cents for
each pattern if yon wish Ist-class
mailing. Send to 170 Newspaper
Pattern Dept, 232 West 18th St,
New York, N. Y. Print plainly
NAME, ADDRESS with ZONE,
SIZE and STYLE NUMBER.,
BAKE
SAUSAGE CASSEROLE
9238
rooms, if desired
I teaspoon salt
Vi teaspoon pepper
Vi teaspoon basil
Brown sausage links in this
manner: Place them in a cold
frying pan with about two tables
spoons of water. Cover and cook
slowly tor about five minutes
Then pour off the drippings and
brown the links Remove sausage
and add rice. Cook m drippings
for five minutes or until rice is
lightly browned. Add green pep
per and onion and cook until
tender. Pour off drippings Add
tomatoes, mushrooms, salt, pep
per and basil to nee mixture.
Four into a 2-quart casserole and
arrange sausage links on top of
nee. Bake m a moderate oven
(350*) for 45 minutes. Remove
cover and continue baking for 10
minutes. Makes four to six serv
ings
Here’s something easy for a
weekend supper
POTATO AND FRANKFURTER
CASSEROLE
2 tablespoons bacon drippings
Vi cup chopped onion
2 teaspoons flour
1 teaspoon salt
Pepper
1 tablespoon sugar
1 teaspoon powdered dry mus
tard
Vi teaspoon celery seed
2 /j cup water
Vz pound frankfurters
2 cups thinly sliced raw pota
toes
2 tablespoons vinegar
Heat bacon fat and cook onion
in it until golden brown Mix
flour and seasonings and blend
into the bacon fat-and-onion mix
ture Stir m the water and bring
to a boil. Split fankfurters
lengthwise and cut twice cross
wise.
Put alternate layers of pota
toes and frankfurters in a greased
casserole Pour the sauce over the
top Cover and bake in a moder
ate oven (375°) for 45 to 50
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FIRST FEDERAL
After the Close t>f Business December 31, 1957
First Mortgage Loans
Loans on Savings Accounts
Federal Home Loan Bank Stock
Federal Home Loan Bank Obligations .
U. S. Government Obligations
Accrued Interest on Investments
Cash on Hand and in Banks
Office Building and Equipment, Less
Depreciation
Deferred Charges and Other Assets
TOTAL ASSETS
i| Savings Insured up to $lO,OOO by U. S. Government Agency p
H Investment Certificates Legal for Trust Funds p
p Member Federal Home Loan Bank System and p
H Federal Savings and Loan Insurance Corporation %
g Chartered and Supervised by the United States Government p
| DIVIDEND PAID |
i DECEMBER 31, 1957 p
i SMStok, at wxS&Q i
IW HI I
P Per Annum g
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Savings Accounts
Loans m Process
Other Liabilities
Specific Reserves
General Reserves
Surplus . .
sr
TOTAL LIABILITIES
ij-
12—20
40 42
Savings and u
OP LANS,
25 North Duke Street
Lancaster, Pa.
STATEMENT OF CONDITION
ASSETS
LIABILITIES
minutes Remove from oven and
pour vinegar over the potatoes
and frankfurters Cover and re
turn to oven for five minutes
Makes four servings
There are lots of ways to use
fish in casseroles Our next re
cipe calls for salmon
SALMON AND POTATO PUFF
1 cup salmon (7% ounce can)
2 tablespoons butter or mar
garine
2 tablespoons finely cut celery
2 tablespoons finely cut pars
ley
1 tablespoon finely chopped
onion
IVz cups hot or cold seasoned
mashed potatoes
IVa tablespoons lemon juice
3 drops tabasco sauce
2 eggs, separated
(Continued on page 7)
BURNS
CLEANER
NO SMOKE, NO ODOR
IL
HEATiiV** CJIL
GARBER
OIL CO.
Mt. Joy Ph. OL 3-9331
111
$8,779,157.62 =
-102,169.68 =
155.000. =
2,075,850.09 E
150.000. 1
21,951.52 =
549,748.70 =
$11,969,854.85 |
$11,234,227.41 |
590.00 |
17,367.01 =
635.44 =
$11,969,854.85 =
129,003.78 i
6,973.46 =
593,913.46 E
123,121.53