Lancaster Farming, Friday, March 14, 1958—9 For the . Farm Wife and Family (Continued from page 8) Menu suggestion- Sweet-sour meat balls with noodles, tomato aspic salad, buttered green beans, relishes, enriched dinner rolls, fruit cup and cookies. Cube some beef stew meat, and cook it with celery, onions, a can of mixed Chinese vegetables, sea soilings and soy sauce, and what do you have’ Beef chop suey, of course! Serve the Chinese stylo beef stew over crisp noodles or fluffy rice. BEEF CHOP SUEY m pounds beef stew meat meat, cut in one-inch cubes 3 tablespoons flour 3 tablespoons lard or drip pings 1 tablespoons soy sauce 1 tea spoon Worcestershire sauce IV2 teaspoons salt *4 teaspoon pepper 2 cups hot water NO SMOKE, NO ODOR heating oil GARBER OIL CO. Mt. Joy Ph. OL 3-9331 Puts Yoo Ahead BULK FARM TANK with »CP Patented CAPIUARY TUBE DIRECT EXPANSION Milk Cooling —oi oulo matic and trouble tree •> your houjehold r«fng«rotor. No other piece of equipment you could buy will pay for Itself as fast as a CP MILKEEPER A freducl ef Tht Creamery feckefe Mf» C*. TO USE TO »UY TO CS.BAN r.L JEEW Com* in today for full d*taih W 1 L H. BRUBAKER 350 Strasburg Pike, Lane. kS)Q(@, 3 cups coarsely chopped cel ery I 1? cups coarsely chopped onions 3 tablespoons cornstarch 3/ i cup cold water 1 can (14-16 ounces) mixed Chinese vegetables 2 tablespoons molasses cup toasted almonds (opti onal) Coat meat with flour and brown in hot fat. Add sauces, salt, pep per, hot water Cover and simmer 1 l >i hours Add celery and onions and cook 10 minutes longer, or until vegetables are barely tend er Mix cornstarch and cold wat er, add to mixture; cook, stirring constantly, over low heat. When thickened, add mixed vegetables and molasses Heat two or three minutes Add almonds and serve over hot noodles or nee Makes six servings. Shrimp and noodles are a good combination as proved m the fol- .owmg recipe oly'ON, o "«**,* >fol* ' 4r c4.2>? :^r/ c f .*o«o 4 ounces medium noodles 3 tablespoons butter or mar garine 3 tablespons enriched flour ’a teaspoon pepper 2 cups vegetable broth (Dis solve two vegetables bouillon cubes in two cups boiling water) } 'i cup undiluted evaporated milk V 4 cup minced parsley cups cleaned cooked shrimp Buttered bread crumbs Cook noodles and dram well Meanwhile, melt butter or mar garine in saucepan Stir in flour and pepper Add broth gradually and cook until thickened, stirring constantly Blend in milk and *hen parsley Add drained noodles and shrimp in parsley sauce Turn mixture into gi eased lAa-quart casserole and top with butte" broad crumbs Bake in moderate oven (350 degrees) 20 to 25 minu tes Makes four servings. Good soup can be even better when you add macaroni, spaghet ti or noodles These foods provide nutritive vali e as well as interest ing flavor and texture. With macaroni foods added, soup can seive as the mam dish for a lunch or supper Lenten Chowder is a fine ex- ample of such a mam dish soup, >w r 4 ■;"(> io OK f/l if c,, ’ tf>e „ r ' 4i/ Urm e / 0 rr,7 ( * p “-s* > «°.>c a* 'S<'" CASSEROLE OF SHRIMP IN PARSLEY SAUCE ,# *® f ** Arthur S. Young Co, MARCH 18-ALL DAY Fish and broccoli achieve a pleas ing merger in this recipe. LENTEN CHOWDER j 'i cup butter or margarine 1 1 2 cups chopped onion 1 pound frozen fish - fillets thawed 3 cups hot water 1 tablespoon salt teaspon pepper 1 package frozen broccoli, thawed 4 ounces elbow spaghetti 1 uart milk, scalded ]/ 2 cup light cream, scalded Melt butter or margarine in large saucepan. Add onion and cook until lightly browned, stir ring occasionally. Cut fish fillets into bite size pieces Add water, «alt, pepper, and fish pieces to saucepan and cook 10 to 2 minu tes Chop broccoli and add to saucepan with spaghetti and cook 10 to 15 minutes longer Stir m heated milk and cream Serve immediately in heated soup bowls. Makes six servings. SPAGHETTI SUPPEPt BROIL 6 ounces long spaghetti cup butter or margarine 2 cups sliced celeiy 3 tablespoons enriched flour 1 2 teaspoon salt Dash ca\enne papper cups milk THIS WEEK KINZER ’c cup coarsely chopped wal- nuts t cup shiedded Cheddar cheese (four ounces) 12 slices Canadian st} le bacon, cut : s to 3/ 4 inch thick about pound) Cook spaghetti Meanwhile melt butter or mar garine in large saucepan Adit celery and cook over low heat about five minutes, Stirling oc casionally Stir in Hour, salt and pepper. Add milk gradually, Stir ling constantlv, and cook until thickened 4dd nuts and cheese, stirring until cheese is completely melted. Rmse spaghetti with vvaim water and drain well. Stir into sauce, then turn, spaghetti mixture into greased eight-mch suaie baking dish. Arrange slices ot bacon over top m rows, over lapping slices slightly. Place under broiler and broil until meat shoes are browned lightly aiound edges. Turn slices and broil on other side for few minutes longer Serve at once. .Makes four serv ings. Goulash in America has envoh’- cd to something quite different fiom n hat jt was in Hungary- Origmally, this “Hungarian na tional stew” contained sauerkraut and sour cream. Now, the term mulash is applied to any stew hke mixture. With that introduc- (Continued on page ten) r i / / /; * i i i /v N } *
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