10—Lancaster Farming, Friday, May 16, 1958 For the Farm Wife and Family (Continued from page 9) good source of iron and the B vitamin niacin. Chicken with dumplings 1 stewing chicken cut in pieces and stewed 3 to four cups broth 3 to six tablespoons flour Salt and pepper Remove pieces of chicken from the broth and keep them hot. Skim fat fiom broth Blend fat and flour, stir in several spoon fuls of the broth, and pour the CHAIN SAW SERVICE CENTER New & Used Snavely’s Farm Service New Holland EL 4-221 wau*J, IBE an ce. That's why high energy MA-CO performs with high efficiency, on less feed! For "Get Up and Grow", change to MA-CO! We carry all the Super MA - CO Poultry Rations from Chick Starter to Breeder Mash S. O. Trnpe East Earl, R. D. 1 M. S. Craybill & Son Clem Hoober Baretille Intercourse B. (r. Mel linger & Sou Piontu Manufacturers of High Efficiency Poultry Rations, Q mixture into the rest of the broth, stirring constantly Cook this gravy until it is slightly thicken ed. Season to taste % cup sifted flour ?y 2 teaspoons baking powder V 2 teaspoon salt 1 egg i a cup milk Sift flour, baking powder, and salt together Beat egg, add milk, and mix with the dry ingredients Dry by small spoonfuls on boilng chicken gravy, coyer tightly, and cook 15 minutes The cover must not be removed while the dump lings are cooking, foi it the steam escapes they will not be light. Menu suggestion Serve with In occoh or other gieen vegetable, gelatin \egetable salad, date-and nut pudding. With MA-CO Complete GROW- ING RATION ever/ bit of its 18% (min.) protein goes to work for your birds. Quality formulation includes a wide range of rich protein sources „ . , guarantees high levels of all essential amino acids for top-growth perform- Tra B. Landis 779 Valley Rd., Lane, Willow St.. R. D. 1 DUMPLINGS BROWNED HASH iy 2 cups chopped cooked meat 3 cups chopped cooked pota toes 1 onion, finely chopped Broth or milk Seasoning to taste The meat, potatoes, and onion may be chopped by hand or put through the food chopper, de pending on the texture desired Mix meat, potatoes, and ■onion thoroughly. Moisten with a little hioth or milk, if desired, and sea son to taste. Spread mixture in an even layer in a lightly greased frj pan Cook slowly until brown ed on the bottom. If desired, turn and brown on the other side Turn hash out on a platter and garnish with parsley Menu suggestion Serve with ci earn of tomato soup, cooked green cabbage with grated cheese, and baked apple tor variety Hash- Cakes Make the meat and vegetable mix tuie into flat cakes and fry slowly on both sides until crusty. CHICKEN TIMBALES P'z cups cooked rice 3.1,2 cups diced cooked chicken 1 tablespoon finely diced onion » 2 eggs, beaten 1 cup milk J 3 cup chicken broth or milk Vz teaspoon salt Pejier Mix all ingredients together Divide mixture among custard cups or individual baking dishes Place cups in pan of very hot water .and bake at 350 degrees about 30 minutes or until a knife <s*w\v I inserted in the center of timbale comes out clean. Menu suggestion: Serve with glazed carrots, spinach with lem on, pear salad with cream or cot tage cheese and nuts, and ginger bread for dessert. Fish fresh, frozen, canned, or salted pi ovides high-quality piotein And it lends interesting flavor and variety to meal plan ning. i-a cups flaked cooked or can ned fish 1 1/2 cups dry mashed potatoes 1 tablespoon finely chopped onion J -2 teaspoon salt 1 egg Pepper Flour Cooking fat or oil Combine all ingredients except flour and fat or oil Shape mix ture into patties, roll in flour, and brown in fat or oil. Menu suggeston Serve with p.ckled beets, a green vegetable, celery, and for dessert molded cornstarch pudding with a sauce of cooked dried apricots. FISH AND NOODLES 3 tablespoons chopped onion 1 s cup diced celery 1 tablespoon cooking fat or oil Pepper l 2 a cups codked or canned toma toes, or two cups raw toma toes cut in pieces l 2 a flaked cooked fish Crumbs mixed with melted ►Vv***%**V*VWS* For Convenience, For Confidence For banking at its best, for quick friendly service use The Fulton National Bank. Its sound finan- policies and progressive management are specifically designed to give to you... the customer cial a means, whereby your banking transactions can be accomplished with a minimum of effort and a maximum of security. many services your Fulton has to offer, because they are for you. Five conveniently located offices are anxious to serve you No Matter What The Need. PENN SQUARE * McGovern ave * mountvili.e * east Petersburg * akroh number federal puM insurance corporation FISH PATTIES Inquire about butter or margarine Cook onion and celery in fat or oil a few mnutes. Add salt, pep per, and tomatoes and lieat to boiling. Put alternate layers of noodles, fish, and hot tomato mix ture into a greased baking dish. Top with crumbs Bake at 350 de grees 20 minutes or until the mixture is heated through and the crumbs are browned. Menu suggestion Serve with snap beans or asparagus, a green salad with a irangy horseradish dressing, and have cupcakes for dessert. sp * STUFFED FISH FILLETS ■A cup finely cut celery 3 tablespoons finely chopped onion 6 tablespons cooking fat 3 cups bread cubes s 4 teaspoon salt Pepper 2 tablespoons chopped parsley 1 teaspoon thyme or other savory seasoning 1 pound small fish fillets Fine dry crumbs 2 tablespoons fat Cook celery and onion in fat or oil for a few minutes. Add bread cubes and seasonings, and mix well Place stuffing on skin side of salted individual fillets. Roll and fasten with toothpicks. Roll the stuffed fillets in fine crumbs and brown in fat in a fry pan Co\ er and cook over low heat un til tender &bout 10 minutes Menu suggestion Serve with tartar sauce, boiled or baked potatoes or squash, green lima beans, cabbage and carrot salad, and lemon pie ►XV the .VtXV! t ✓ ✓
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